Recipe Redo Blog

Traditional Recipes Redone…Healthier


Leave a comment

Sanivan Summer Miso Soup

This is an excellent choice to make, just because it’s soup doesn’t mean you have to wait until winter to eat it (hint: it’s in the name.) It is summer yummy and easy to make, enjoy!

misosoupimage

“This summer Miso Soup recipe is popular with the guests of Sanivan Holistic Retreat, a relaxing bed and breakfast retreat amid the beautiful surroundings of the Catskill Mountains in New York, where guests relax, learn to cook healthy meals, practice yoga, and explore the Catskills.” <- Meow.

 

Ingredients
  • 8 cups of water
  • 4 sheets of kombu sea vegetable
  • 8 tablespoons of organic miso soybean paste
  • 1 whole organic tofu, firm
  • 3 medium size carrots
  • 2 stalks of celery
  • 2 whole bunches of scallions
  • 1 teaspoon of fresh/or powder turmeric
  • 1 tsp. of fresh ginger
  • ½ cup of dill
  • 3 Tbsp. of lemon juice
Directions
  1. Boil 8 cups of water with 4 sheets of Kombu Sea Vegetable, reduce to simmer. 5 minutes later, take out the Kombu sheets, and slice them into ½ inch squares and return them to the simmering water.
  2. Take 8 Tbsp. of Miso paste into a bowl. Add some warm water and mix allowing it dissolve into a soupy consistency and add to the water mixture and stir.
  3. Cut the Tofu into 1 inch square cubes. Add to the miso soup mixture.
  4. Chop carrots, celery, scallions and add to miso soup mixture.
  5. If using fresh ginger and turmeric, chop very small and add to miso soup mixture.
  6. Last but not least, turn of the heat, add dill and lemon juice. Enjoy a very healthy and hearty miso soup.


Leave a comment

Five Onion Bisque

Thank you Canyon Ranch for this beautifully healthy soup, its equally delicious as it is surprisingly filling.

spaindex_canyon-ranch-five-onion-bisque

 

Ingredients
  • 8 whole garlic cloves, peeled
  • 1 teaspoon butter
  • 1 medium sweet Vidalia or imperial onion, thinly sliced
  • 1/2 Maui onion, thinly sliced
  • 1/2 cup chopped well-rinsed leeks, white part only
  • 4 scallions, chopped
  • 1/4 cup non-alcoholic champagne
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground
  • black pepper
  • 1/2 cup chopped chives
  • 1/2 cup fat-free sour cream
  • fresh basil leaves for garnish
  • 18 sourdough croutons for garnish
Directions
  1. Preheat the oven to 350°F.
  2. Lightly spray a baking sheet with non-stick cooking spray. Spread the garlic cloves on the sheet and bake until very soft, about 10 minutes. Set aside.
  3. Melt the butter in a 4-quart stockpot. Add the Vidalia and Maui onions and slowly cook them until caramelized, or a golden brown in color, about 30 to 40 minutes. Add the leeks and scallions and cook for an additional 10 to 15 minutes. Add the roasted garlic and champagne and cook until almost dry. Add the stock, salt, and pepper and simmer for 30 minutes.
  4. Remove from the heat. Add the chives and allow to cool slightly. Spoon the mixture into a blender and puree while adding the sour cream.
  5. Pour the puree back into the saucepan and reheat it to serving temperature. Garnish each serving with basil leaves and 3 sourdough croutons.
Notes
In place of toasted croutons, try making low carb parmesan crisps instead — they are tailor made for this bisque.


Leave a comment

Slow Cooker Butternut Squash Soup

I’m a big fan of easy recipes. My slow cooker is my favorite kitchen tool for easy prep and yummy dishes that take little effort. Toss the ingredients in for this Butternut Squash Soup before you head out the door in the morning and when you return for dinner, it’ll be ready to be spooned in to a bowl. Yum! Dinner can’t get much easier than that. Happy cooking and enjoy!

Slow-Cooker-Butternut-Squash-Soup-1.jpg

Ingredients

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

For detailed preparation instructions, you can find the original recipe on Gimme Some Oven. Love what you taste? Follow Gimme Some Oven on social media: Facebook, Pinterest and Instagram.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority

 

 


Leave a comment

Millet n’ Veggie Breakfast Tacos from Eating Clean

Spice up your morning with a breakfast taco that can be styled two different ways. All too often, a grab n’ go granola bar doesn’t quite meet each level of the food pyramid. If you’re looking for an ideal jumpstart to your morning – try this recipe for Millet ‘n Veggie Breakfast Tacos from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. A filling combo of veggies and grains, these Millet tacos can be expected to serve 4. Happy Cooking and Enjoy!

Millet ‘n Veggie Breakfast Tacos: Two Ways

Serves 4

An excerpt from Eating Clean:

This filling combination of whole grains and veggies will keep you satisfied long until your next meal.

Screen Shot 2016-05-31 at 7.25.16 PMIngredients

  • 1½ cups cooked millet
  • ¼ cup finely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon sea salt
  • 8 gluten-free whole-grain tortillas (corn-free)
  • 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (see
    below)
  • 1 cup shredded red cabbage1 large ripe avocado, pitted, peeled, and thinly sliced
  • 4 scallions, thinly slicedSea salt and freshly ground black pepper
  • Cumin Cashew Cream Sauce, optional
  • Seriously Sensational Sriracha Sauce, optional

Directions:

In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside. Make one (or both) of the Flavor Options. To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom andRed Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

Flavor Options:

BUTTERNUT SQUASH AND SWISS CHARD :

  • 2 tablespoons coconut oil
  • 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
  • ½ bunch Swiss chard, finely chopped
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
In a large skillet, heat the oil over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Addthe remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.

PORTOBELLO MUSHROOM AND RED PEPPER:

  • 2 to 3 tablespoons extra-virgin olive oil1 large portobello mushroom, cut into 8 slices
  • 1 large red bell pepper, cut into long strips
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch chipotle powder
  • ¼ cup thinly sliced radish, for garnish

In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin,salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


1 Comment

Golden Bell Pepper Soup from Eating Clean

Eating well does take effort, there’s no denying it! But, it doesn’t have to be tasteless or a tough task at all. Once incorporated into your daily routine, you’ll find that eating well is essential to staying healthy and feeling good every day. An excellent way to start incorporating this habit is to plan your meals ahead at the beginning of the week. Planning ahead will mean avoiding the mid-week stress of making it to the grocery in a scramble and that you’ll always have an  answer to the inevitable “what’s for dinner” question. To start, try this recipe from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Happy Cooking and Enjoy!

Golden Bell Pepper Soup

Serves 6 to 8

An excerpt from Eating Clean:

Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. It’s stunning—and the perfect antidote to a gloomy winter’s day. This soup also freezes well, so if you’re not serving a crowd, store the leftovers for a later date (or make a double batch). I like to enjoy this soup accompanied by my Massaged Kale Salad with Spicy Hazelnuts

Screen Shot 2016-04-15 at 7.11.53 AMIngredients

  • ¼ cup extra-virgin olive oil
  • ½ small onion, diced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • Sea salt and freshly ground black pepper, to taste
  • 8 yellow, red and/or orange bell peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 3 teaspoon finely chopped fresh marjoram1 recipe
  • Gluten-Free Herbed Croutons, for garnish
  • Sliced avocado, for garnish; optional
  • Finely chopped fresh cilantro, for garnish; optional
  • Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional

Directions:

In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft,about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot,and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender,about 20 minutes.Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed,thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.

amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


Leave a comment

Thai Coconut Chicken Soup

Love Chicken Pad Thai? Branch out a bit and you may find yourself falling for another exotic dish from Thailand – Thai Coconut Chicken Soup. This soup combines a Thai palette with a familiar chicken broth base, perfect for an easy dinner on the fly. Besides chopping up some fresh veggies and allowing time for the soup to simmer together to create all the lovely flavors, this soup takes little extra effort to make! If you prefer your meals Vegan approved, this recipe can easily fit the bill. Drop the fish sauce for an easy fix to make this dish Vegan friendly. Enjoy and Happy Cooking!

thai-coconut-chicken-soup-1_thumb

Thai Coconut Chicken Soup

Ingredients

6-8 servings

  • 1 tablespoon vegetable oil
  • 2 cups sliced celery
  • 1 red bell pepper, chopped
  • 16 oz baby bella mushrooms, sliced
  • 1 bunch green onions, sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 cups shredded cooked chicken
  • 1 13.5 oz can coconut milk (regular or light)
  • 4 cups chicken broth
  • 1 teaspoon Thai chili garlic paste (optional – spicy)
  • Garnish: sliced green onions, fresh cilantro, lime wedges

You can find the original recipe for Thai Coconut Chicken Soup on the fabulous blog FANNEtastic Food with detailed preparation instructions. If you’re in love with this dish as much as I am, you can keep up with FANNEtastic Food by following their Facebook, Pinterest and Instagram.

 


Leave a comment

Oaks Spa: Costa Rican Tomato Soup

On a chilly day, I look for a soul-warming bowl of soup for dinner! The next time you find that you are in the mood for a light soup – try this Costa Rican Tomato Soup. It’s even spa approved, as this recipe comes from the wonderful Chef Christine Denney at the Oaks Spa! The best part? Preparation is entirely manageable. Enjoy with a healthy panini or wrap and happy winter!

Costa_Rican_Soup_Recipe_OaksSpa

Costa Rican Tomato Soup

Ingredients:

  • 1 ½ cups tomato juice, unsalted
  • ½ cup carrot, grated
  • 2 tablespoons celery, minced
  • 2 tablespoons chives , minced
  • 3 tablespoons onion, minced
  • 2 tablespoons green bell pepper, minced
  • 1/8 teaspoon black pepper
  • ¼ teaspoon honey
  • 2 tablespoons fresh parsley, minced
  • 1/3 cup buttermilk

logo-red-OaksSpa
This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.