Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Vegetarian White Chili

Veggie lovers, meet your new favorite winter recipe! With a powerhouse line-up of superfoods and a creamy base, what’s not to love about this Vegetarian White Chili? Feel free to customize this already yummy recipe with your favorite veggies! Share with us your favorite additions! Happy Cooking and Enjoy!


Creamy Vegetarian White Chili


  • 1 Tbsp olive oil
  • 1 white onion, diced
  • 1 green bell pepper, diced small
  • 1 jalapeno, diced
  • 3 garlic cloves, minced
  • 1 Tbsp cumin
  • ¼ cup all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 3 15-ounce cans Great Northern beans, drained and rinsed
  • 1 4-ounce can chopped green chilies
  • ¾ cup frozen corn
  • 2 cups warmed whole milk (use non-dairy if wanting to make the recipe vegan)
  • Salt / Pepper, to taste
  • Lime juice, to taste
  • garnish options: cilantro, avocado, tortilla chips, pickled jalapenos, radish slices, hot sauce

To find full preparation instructions, visit the original recipe on Vegetarian Ventures. Want more healthy recipes from Vegetarian Ventures?  You can follow Vegetarian Ventures on social media: FacebookPinterest, and  Instagram.

WATCH NOW ON PBS –  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.

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Masala Chaas (Spiced Buttermilk)

DK and chef Raju

Recipe provided by Chef Raju.

During my visit to the Shankara Ayurveda Spa at the Art of Living Retreat Center, I got to try something completely different. Chef Raju prepared for me this delightful spiced buttermilk drink.  Heralded in India as a digestive aid it is a great addition to your lunch menu. Be sure to check out Chef Raju’s Chef Spotlight Page on Recipe Redo to see all of his recipes! 

Masala Chaas (Spiced Buttermilk)

(Yields 5 glasses)


  • 5 Cups Buttermilk (If wanting a vegan version try almond or coconut milk with an acid such as lemon juice, apple or rice vinegar.  1 T per cup)
  • ¼ tsp sea salt
  • 1/8 tsp Cumin seeds
  • 1/8 tsp Cilantro seeds (optional)
  • 1/8 tsp Turmeric powder (optional)
  • Fresh cilantro for garnish


  • Combine every ingredient except for the fresh cilantro into a blender and blend for a few seconds.  Pour into glasses and garnish with the fresh cilantro. 
  • Chef Raju tips:  Adding cilantro seed and turmeric powder can help prevent arthritis, heartburn, stomach pain and assist with digestion. 

Executive Chef Raju BhujelScreen Shot 2015-03-13 at 2.14.31 PM

Shankara Ayurveda Spa at the Art of Living Retreat Center, in Boone, NC

Watch the sun rise over endless mountaintops, rejuvenate with an Ayurvedic treatment at The Spa, or feel the quiet of a walk in the forest. The Retreat Center supports both community groups and and transformative solo travelers. This is a place to make all your own, and our staff is here to help you do just that.

Plan your visit today.

Chef Raju’s Chef Spotlight Page on Recipe Redo.

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Polenta Cake with Grilled Vegetables and Red Bell Pepper Sauce

Healthful recipes from The Oaks at Ojai by Christine Denney

Today we have the excellent opportunity to share a recipe from Christine Denney– executive chef and Food Services Director at The Oaks at Ojai. This recipe is vegetarian, gluten-free and soy-free. There is even an option for vegans to modify the Polenta Cake by using a vegan cheese. So what’s not to love? We promise that this recipe will delight the tastebuds and have you thinking about eating well in an entirely different way. You’ll be astounded at how well being healthy can taste!


Polenta Cake with Grilled Vegetables and Red Bell Pepper Sauce


(6 Servings, 175 calories each)

  • ½ cup polenta or corn meal
  • 1 ¾ cup water
  • ½ cup minced onion
  • 1 tsp. minced garlic
  • 1 tsp. olive oil
  • ¼  cup grated  Parmesan cheese


Bring water to a boil and slowly add the polenta, whisking constantly.  Add the onion, garlic and olive oil and continue cooking for about 30 minutes.  (This is most easily accomplished in a double-boiler over hot water.)  While cooking, spray an 8 x 10 baking dish with a nonstick spray  or brush with a little olive oil.  Pour the cooked and thickened polenta into the pan, spreading evenly so that each round will be about ½ inch thick.  (If you brush your spatula with olive oil, it will be easier to spread.)

Refrigerate the polenta until set. (For this amount ½-1 hour should be plenty of time.)
After it sets, use a 2 ½-3 inch cookie or biscuit cutter to cut out rounds of the polenta.  Save the rest for another use or remold. (In lieu of a cookie cutter, you can use a small can—from beans, etc—and remove the top and bottom to make a cutter.)

On a baking pan (a cookie sheet works well), arrange the polenta circles.  On top of each, arrange the following: (for 6 people, one eggplant, 2 zucchini, 2 large portobellos)

1 slice grilled eggplant
1 piece roasted bell pepper
½ oz. mozzarella cheese
2 slices grilled zucchini
A few slices of grilled portobello mushroom or, if baby “bellos”, you can use the whole thing                                       ½ oz. mozzarella cheese (this is a small, thin slice—you can also use fresh mozzarella if you like.)

After layering, the polenta cakes can be refrigerated until you are ready to bake them.  If chilled add about ten minutes baking time.  If room temperature, they just need to heat through and the cheese needs to melt—about 30 minutes in a moderate oven at 350 degrees.
Garnish with freshly chopped basil and the following sauce—just puree it all in a blender or food processor:
½ cup roasted bell pepper
½ tsp. black  pepper
1 TBS. fresh basil
1 TBS. olive oil


Original article posted at The Oaks at Ojai.  To see more recipes from Christine, you can find her Chef Spotlight Page for Recipe Redo here.