Kamis, 30 Januari 2014

Cranberry Asparagus with Pine Nuts

food recipe Cranberry Asparagus with Pine Nuts

	Ingredients
	2 lbs asparagus spears, washed and trimmed 1 tsp fresh ginger, grated 2 tbsp cranberry chutney (reduced sugar) 2 tbsp extra-virgin olive oil 1 tsp lemon juice 3 tbsp pine nuts Salt and freshly ground black pepper, to taste

Directions

	Prepare a steamer with boiling water. Add asparagus, cover, and steam until tender crisp, about 3-5 minutes. Transfer hot asparagus to a serving plate.
	In a small bowl, whisk together ginger, cranberry chutney, olive oil, lemon juice, and salt and pepper. Pour over asparagus. Sprinkle with pine nuts.

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Apple and Onion Soup

	Ingredients
	1 Tbsp canola oil 2 medium yellow onions, sliced 1 small leek, chopped 1/2 Tbsp fresh rosemary, chopped 1/2 Tbsp fresh thyme 3 organic apples, cut into small dices 6 cups fat-free, low-sodium vegetable broth

Directions

Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until golden.
Pour in the broth and bring to the boil over medium-high heat. Add the apples, and reduce the heat to medium-low. Simmer for 10 minutes.

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Rabu, 29 Januari 2014

Super-Nutritious Broccoli Salad with Apples and Cranberries

This low-GI broccoli salad featuring apples and cranberries is low in calories and low in fat, but loaded with a wide range of nutrients.

Recipe for Broccoli Salad with Apples and Cranberries

Ingredients

4 cups fresh broccoli florets
1/2 cup dried cranberries
1/2 cup sunflower seeds
3 organic apples
1/4 cup red onion, chopped
1 cup plain, low-fat yoghurt with probiotic bacteria
2 Tbsp Dijon style mustard
1/4 cup honey

Directions

Combine broccoli florets, dried cranberries, sunflower seeds, chopped apples, and chopped onion in a large serving bowl. Blend yoghurt, mustard, and honey in a small bowl.
Add dressing to the salad and toss. Chill before serving.

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Tomato, Cucumber and Red Onion Salad

	Ingredients
	2 large cucumbers, peeled and coarsely chopped 3 large tomatoes, coarsely chopped 2/3 cup red onion, coarsely chopped 1/3 cup balsamic vinegar 1/2 tbsp white sugar 3 tablespoons extra virgin olive oil Salt and pepper, to taste Fresh basil or mint leaves, for garnish (optional)

Directions

	In a large bowl with a lid, combine all ingredients. Cover, and shake to mix.
	Season with salt and pepper.

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Senin, 27 Januari 2014

Cucumber Honeydew Smoothie

	Ingredients
	1 1/2 cup cucumber, unpeeled, chopped (most nutrients are in the peel)1 1/2 cup honeydew melon, chopped 1 cup plain non-fat yoghurt with probiotic bacteria 1 Tbsp fresh mint, chopped Fresh lemon juice Crushed ice Lemon wedges, for garnish Fresh mint leaves, for garnish

Directions

	Combine all the ingredients, except the lemon wedges and mint leaves, in a blender and blend until smooth.
	Pour the mixture into glasses and garnish with lemon wedges and mint leaves.
	Serve with plastic-free straws which are good both for you and the environment.

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Catechin-Rich Ice Tea

	Ingredients
	2 cups water 2 1/2 tsp loose green tea leaves (loose leaves release more catechins than tea bags)3 Tbsp freshly pressed organic lemon juice

Directions

	Boil the water. Place green tea leaves in tea pot and pour boiling water into the pot. Let steep five minutes.
	Strain the tea and add lemon juice (lemon juice is rich in vitamin C which helps make the catechins contained in green tea more available to the body).
	Refrigerate until completely chilled before serving.
	Serve with eco-friendly straws made of tough borosilicate glass, stainless steel, or bamboo.

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Pear Frost with Ginger

	Ingredients
	2 cup organic pears, peeled and chopped 1 cup apple juice 1 tsp fresh ginger root, grated 1 cup crushed ice

Directions

	Combine first three ingredients in a blender or food processor and process until smooth.
	Pour over crushed ice in tall glasses and garnish as desired. Serve with quirky eco-straws made of stainless steel, glass, or bamboo.

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