light eating

Healthy Holiday Recipes!

In November, we are focusing on healthy holidays. The following recipes have been enjoyed by our family through many holiday seasons. Enjoy!

Cranberry Relish

20 minutes prep time  |  Makes 8 servings

a favorite side dish! so much better than plain cranberry jelly

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Makes: 8 servings

I package cranberries, fresh

one half cup turbinado sugar

one half cup raisins

2 tbsps crystallized ginger

1 cup fuji apples, chopped

one half cup celery, diced

one quarter cup red wine vinegar

1 tsp. cinnamon

one half tsp. nutmeg

one quarter tsp. allspice

Simmer the cranberries in one quarter cup water and the sugar for 5 minutes. Remove from heat and add the raisins and ginger. Then, add the apples, celery, red wine vinegar. cinnamon, nutmeg and allspice. Chill and serve. This is both an attractive and tasty side dish. I’m always asked to bring it to holiday meals.

Savory Stuffing

45 minutes prep time | Makes 4 servings

bake this stuffing as a separate dish along with the turkey

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Makes: 4 servings

8 cups whole wheat bread cubes

1 onion, chopped

1 red bell pepper, chopped

2 ribs celery, chopped

1 tsp sea salt

1 tsp lemon pepper

one half tsp. sage, ground

one quarter tsp. rosemary, ground

one quarter tsp. nutmeg

1 cup oyster mushrooms, sliced

1 can (7 oz) water chestnuts, sliced

one half cup chicken broth

one half cup white wine

 Preheat oven to 325°F. Place the bread cubes in a large bowl and set aside. In a large skillet, sauté the onion, red bell pepper, celery, sea salt, lemon pepper, sage, rosemary, and nutmeg until fragrant. Add the mushrooms and water chestnuts. Blend in the chicken broth and white wine. Toss to coat and heat. Mix with bread cubes and toss. Turn into an oiled 3-qt. casserole. Cover and bake for 30 minutes until crusty at the edges. Yum!

More Light, Healthy Recipes for Summer!

Rose Petal Fruit Salad- Edible flowers are light, healthy and delicious

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1½ cup blueberries, rinsed 3½ cups nectarines, sliced ½ cup rose petals ¼ cup violets or nasturtiums 2 tbsp. raspberry vinegar 1½ tsp. rose flower water 2 pinches fructose

Arrange the blueberries and nectarines on a platter. Sprinkle fruit with the rose petals and violets. In a small bowl, mix the raspberry vinegar, rose flower water and fructose. Pour over fruit. Serve immediately. Makes 6 servings.

Sushi Salad- A friendly addition to modified macrobiotic diet

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1 cup short-grain sushi rice 1 cup mixed brown and wild rice 4 cups cold water 2 cups broccoli, diced 1 red bell pepper, diced 2 carrots, diced 1 rib celery, diced 4 scallions, thinly sliced 2 tbsp. pickled ginger, minced ½ cup almonds, slivered 2 sheets toasted nori, sliced into small squares ½ cup brown rice vinegar 2 tbsp. soy sauce 2 tsp. wasabi paste

In a saucepan with a tight-fitting lid, combine the sushi rice, mixed brown and wild rice, and 4 cups of cold water. Bring to a boil, stirring occasionally. Reduce heat to low, stir, then cover and cook for 15 minutes, lifting the lid to stir only once. Remove pan from heat, stir, cover again, and set aside for 20 minutes. Brown and wild rices should be chewy in texture. Cool in a large bowl.

In a soup pot, blanch the broccoli, red bell pepper and carrots in boiling water for 1 minute. Drain and rinse with cold water to stop cooking; set aside. When rice is cool, toss with blanched vegetables, celery, scallions, ginger, almonds, and toasted nori. Make the dressing: whisk together the brown rice vinegar, soy sauce, and wasabi paste to make a dressing. Toss with salad and serve. Makes 6 servings.

Enzyme Booster Green Soup- Chlorophyll and Enzyme Healing

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1 tbsp. olive oil 2 garlic cloves, minced ¼ cup leeks, minced ½ cup green onions, minced 2 tbsp. shallots, minced ¼ cup celery, minced 1 tbsp. wheat germ 1 cup leafy greens (spinach, chard, endive, romaine, etc.), finely chopped ¼ cup fresh parsley, minced ¼ cup watercress, minced 4 cups miso soup 1 tbsp. lemon juice ½ tsp. herb salt ¼ tsp. white pepper daikon white radish, thinly sliced

In a skillet, sauté the garlic, leeks, green onions, shallots, and celery in 2 tbsp. of olive oil. Sprinkle with the wheat germ and toss to coat. Remove from heat and toss in: the leafy greens, fresh parsley, and watercress. In a soup pot, heat the miso soup briefly. Add the sautéed vegetables, lemon juice, herb salt, and white pepper. Heat just through; top with the daikon white radish. Makes 6 servings.

Favorite Summer Healthy Healing Recipes!

Sprouts Plus

A light snack rich in vitamin K, beta carotene. Diuretic properties for cellulite release.

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1 tub alfalfa sprouts

2 cups carrot, grated 1 cup celery, minced 3 pinches lemon zest

Mix all ingredients together in a bowl. Makes 2 servings.

Grilled Prawns with Veggies and Sesame Sauce

Healthy grilling- A delicious light summer dinner.

½ cup sesame seeds ½ cup sake or sherry 2 tbsp. tamari 1 tbsp. toasted sesame oil 1 lb. prawns, shelled and butterflied 8 green onions, sliced 4 small zucchini, sliced 8 fresh shiitake mushrooms 3 tbsp. olive oil 4 tbsp. white wine 1 tbsp. honey juice of 1 lemon 2 tbsp. fresh ginger, minced pinch paprika pinch garlic powder

Dry roast sesame seeds in a pan until golden. Set aside. Make the marinade: combine the sake, tamari and sesame oil. Use half to marinate the prawns, and the other half to marinate the onions, zucchini and mushrooms. Allow to marinate for at least an hour in the refrigerator. Grill prawns over high heat until just opaque but still tender. Then grill vegetables until seared and tender. Baste twice. Remove from heat immediately. Put prawns and veggies on a platter and keep warm. Make the Sesame Sauce:  in a blender, combine the toasted sesame seeds, olive oil, white wine, honey, lemon juice, ginger, paprika, garlic powder. Drizzle over prawns and veggies. Makes 4 servings.

Tropical Fruit Platter with Strawberry Sauce

Have fruit instead of a traditional dessert.

2 cups strawberries, chopped 1 tbsp. honey 2 tbsp. orange juice 1 large pineapple, peeled, cored, quartered lengthwise, and cut crosswise into ¼" slices 1 large ripe papaya, peeled, quartered, and cut into ¼" slices 6 medium kiwi, peeled, and cut into thin slices extra whole strawberries

In a blender, mix the chopped strawberries, honey and orange juice. Set aside. On a large platter, overlap slices of each fruit. Drizzle strawberry sauce over fruit. Garnish with whole strawberries. Cut each berry into 5 slices from tip to base, (but not all the way through) and flare slightly. Makes 12 servings.