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Thursday, June 30, 2016

Healthy Summertime Drinks

Matcha Maca Milk Shake (Serves 2)
 Chef: Dreux Ellis of Café Gratitude in Los Angeles
6 ounces plain almond milk
·         2 scoops coconut milk ice cream
·         2 teaspoon Matcha powder
·         1 teaspoon Moringa powder
·         1 teaspoon Maca powder
·         1 teaspoon Vanilla extract
·         1 pinch sea salt

Place ingredients in a blender and process until smooth

Carrot Vanilla Milk Shake (Serves 2)
Chef: Tony Nassif of Mile End in New York City
½ cup of carrot juice
·         1 cup vanilla ice cream
·         ¼ teaspoon ground cinnamon
·         1 tablespoon honey
·         ¼ teaspoon of ground ginger
·         ½ cup vanilla almond milk
Fresh mint for garnish
-Chill two glasses in the freezer
-Place ingredients in a blender and process on high until light and frothy.
-Pour into cold glasses and garnish with mint

Beet and Coconut Milk shake (Serves 2)
Chef: George Morris of black Iron Kitchen and Bar at Madeline Hotel and Residences in Telluride, Colorado
1 can coconut milk (15 ounces)
·         ½ cup roasted red beets
·         1 cup ice
·         ½ teaspoon vanilla-bean paste
·         1 teaspoon agave nectar
·         3 tablespoons extra-virgin olive oil
-Place coconut milk, beets ice, vanilla-bean paste, and agave nectar in a blender and puree.

-With the motor running, drizzle in olive oil and continue to blend until incorporated 

Recipes acquired from Shape Magazine April 2016

Thursday, July 2, 2015

Green Herb and Goat Cheese Pie with Potato Crust

Green Herb and Goat Cheese Pie with Potato Crust
By Jennifer Mcgruther
Serves: 8
Prep time: 10 minutes
Cook time: 45 minutes (plus 5 minutes resting)

1          bunch Swiss chard (about 12 ounces)
1          small bunch curly kale (about 8 ounces)
¼         cup chopped fresh flat-leaf parsley
1          teaspoon fresh thyme leaves
4          Yukon gold potatoes (about 1 ¼ pounds)
2          tablespoons butter
8          eggs
¼         cup heavy cream
½         teaspoon finely ground sea salt
4          ounces goat cheese

            Preheat the oven to 375ºF. Trim the Swiss chard of any tough stems or veins. Stack the leaves, roll them into a cigar-like shape, and slice into ¼-inch-thick strips. Tear the kale leaves into ½-inch-wide pieces; discard the stems. In a large bowl, toss together the chard, kale, parsley, and thyme. Keeping the skins on, slice potatoes into 1/8- inch-thick rounds with a mandoline or knife.
            In a 10-inch ovenproof skillet, melt the butter over medium-low. Swirl the skillet so that the butter coats the entire pan. Turn off the heat and arrange the potato slices along the bottom and sides of the skillet, overlapping them by about ½ inch to form a crust. Spread the greens on top of the potato layer; pack down tightly.
            In a small mixing bowl, beat the eggs with the cream and salt until uniform in color. Pour the egg mixture evenly over the vegetables, filling the skillet to within ½ inch of its rim. (You may not need to use all of the eggs.) Drop the goat cheese 1 teaspoon at a time on top of the egg-vegetable mixture.
            Transfer the skillet to the oven. Bake for 40-45 minutes, or until the center no longer wobbles. Allow the pie to rest for 5 minutes before slicing it into 8 wedges.

Nutrition scores per serving: 241 calories, 14g fat (7.5g saturated), 18g carbs, 13g protein, 3g fiber, 422mg sodium)

Monday, May 18, 2015

Molten Chocolate-Espresso Cakes

Active time: 20 min.
Total time: 40 min.
Makes: 6

4          tablespoons unsalted butter, room temperature, plus more for tin
         cup sugar, plus more for tin
8          ounces bittersweet chocolate, coarsely chopped
            cup all-purposed flour
1                    tablespoons instant espresso powder
¼         teaspoon coarse salt
3          large eggs
1          teaspoon pure vanilla extract
1.      Preheat oven to 400º. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heat-proof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool
2.      In a bowl, whisk together flour, espresso powder, and salt, with a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat vanilla and chocolate.
3.      Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes.

Source: Martha Steward Living. Feb 2015.

Tuesday, March 31, 2015

Easy Easter Recipes

Prep 20 minutes
Total 25 minutes plus chilling

 Egg-Ceptional Easter Nests

12     oz. chocolate chips
¾      c. smooth peanut (or other nut) butter
5       c. chow mein noodles (10 oz.)
         Candy-coated chocolate eggs

1.      Line lg. rimmed baking sheet with waxed paper. In 4-qt saucepan, melt chocolate chips and nut butter on low, stirring constantly, about 5 min.
2.      Place chow mein noodles in lg. bowl. Pour chocolate mixture over noodles; stir well to coat.
3.      Onto prepared sheet, drop 2 Tbsp. mixture to form mound; repeat with remaining mixture. Shape into nests. Refrigerate until set, about 30 min.
4.      To serve, fill nests with chocolate eggs. Make 24 nests.

Each nest (without eggs) About 170 cals, 4g protein, 18g carbs, 10g fat (4g salt), 2g fiber, 135mg sodium.

Prep 35 minutes
Total 50 minutes plus chilling

12     lg. eggs
½      c. mayonnaise
¼      c. finely grated Parmesan cheese
2       tsp. Dijon mustard
3       thin slices carrot
24     capers, blotted dry
         Dill sprigs, for garnish

1.      In 4-qt. saucepan, place eggs and enough water to cover. Heat to boiling on high, cover with lid; remove from heat. Let stand 12 min. Cool, then peel.
2.      Trim bottoms of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops. Gently remove yolks; place in med. bowl. Mash with mayonnaise, Parmesan and mustard until smooth. Transfer to quart-size resealable plastic bag.
3.      Snip sm. hole in corner of plastic bag. Pipe enough yolk mixture into each egg white to fill cavity and come about 1 in. above rim.
4.      Cut carrots into very sm. triangles. Stud yolks with capers for eyes and carrots for beaks. Top with egg white tops. Refrigerate at least 1 hr. or up to 1 day.
5.      To serve, line platter with dill. Arrange chicks carefully on top.

Serve 12 About 155 cals, 1g protein, 1g carbs, 13g fat (3g salt), 190mg sodium.


1.      In blender, puree 2 very ripe lg. bananas until smooth. Add 3 lg. eggs; pulse until combined. Pulse in ¾ c. self-rising flour until just incorporated.
2.      Lightly grease griddle or non-stick 12-in. skillet; heat on med. 1 min.
3.      Drop batter onto hot griddle as directed below. Cook pancakes 2 to 3 min. or until bubbles start to form and edges look dry. With spatula, turn; cook 1 to 2 min. more until puffy and underside is golden brown (keep warm on cookie sheet in 225˚F oven)
For each bunny: drop ¼ c. batter for body, 2 Tbsp. batter for head, 1 Tbsp. batter in oval shape for each foot and 1 Tbsp. batter in elongated shape for each ear. Arrange on plate.
4.      Toppings: Garnish with whipped cream and shredded coconut for tail and banana slices and mini chocolate chips for feet.

Serve 4 About 200 cals, 8g protein, 33g carbs, 4g fat (2g salt), 2g fiber, 335mg sodium.

Source: Good Housekeeping, April 2015

Friday, February 13, 2015

Molten Chocolate Cake with Strawberries

3.5 oz (100 g) dark chocolate
3.5 oz (100 g) butter
1 oz (30 g) cake flour
2 oz (60 g) white sugar
5 strawberries
2 eggs
2 egg yolks
1. Melt dark chocolate and butter separately over low heat.
2. Once melted, combine both and add white sugar. Mix well over low heat.
3. Remove from the heat and turn into a large bowl. Thoroughly mix in eggs and egg yolks.
4. Brush five individual dishes or moulds with melted butter and dust with cake flour. Divide the mixture between the dishes.
5. Just before ready to serve, bake in the oven at x°F (200°C) for about 8 minutes. Top with strawberry and serve warm.
Serve 5.
Source: Taste by Four Seasons