Recipes

BANANA MANGO PARFAIT

A simple, healthy and
tropical sensation!

1 Medium ripe mango
2 Tbsp Organic sugar
1 c Organic fat-free or low fat ricotta cheese
1 large Banana, thinly sliced
1 ½ Tbsp Fresh mint leaves, finely chopped

Puree mango and sugar.
Layer ricotta, banana, mango sauce and mint
Repeat layers.

POMEGRANATE BASIL
VINAIGRETTE

¾ c Extra Virgin olive oil
¼ c Balsamic vinegar
3 Tbsp Pomegranate juice
1Tbsp Raw, organic honey
1 Tsp Fresh basil (or to your taste)
Pinch of Sea Salt
Freshly ground black pepper

In small glass bowl, add balsamic vinegar. Slowly whisk in extra virgin olive oil. Then add pomegranate juice and honey and whisk lightly until combined. Add chopped fresh basil, sea salt, and freshly ground black pepper to taste. Drizzle over Harvest Surprise Salad Enjoy!!

* Store bought vinaigrettes often contains ingredients that can trigger severe migraine headaches.

HARVEST SURPRISE
SALAD

Organic spring mix with
baby spinach
Fat- free or reduced-fat feta cheese
Dried cranberries
Whole pecans
Mandarin oranges or fresh orange sections
Freshly Grated Parmeggiano -Reggiano Cheese

In large serving bowl or platter, combine all ingredients together, toss lightly, and drizzle with Pomegranate Basil Vinaigrette. Garnish with freshly grated Parmeggiano-Reggiano Cheese.
*Optional: add flavored croutons of your choice
* The heart healthy fats found in olive oil have been shown to reduce the frequency, duration, and severity of migraine headaches.

RASPBERRY POWERHOUSE
SMOOTHIE

2c Fresh or unsweetened frozen
raspberries, thawed
4 Tbsp Calcium fortified orange juice
6 oz Fat-free vanilla yogurt
1 Tbsp Ground flaxseed
1 Tbsp Wheat germ

Combine all ingredients into blender. Blend until smooth & pour into a large, pretty glass. Add straw and add a few, fresh raspberries to garnish. Here’s to your health!

Nutrition info:
166 calories, 7 g protein, 28 g carbs, 3 g fat, 0.5 mg chol, 12 g fiber, 58 mg sodium

*Aim for 25-30 grams of fiber per day *ex: beans, whole grains, fruits, veggies

* Flaxseed is a natural, omega -3 fatty acid that acts as a powerful anti-inflammatory. Flaxseed is an incredibly rich source of a group of compounds called Lignans. You’d have to eat 60 cups of fresh broccoli or eat 100 slices of whole wheat bread to get the same amount of lignans that are in just a quarter-cup of flaxseed! Lignans block the effect of estrogen, and also lowers cholesterol, and is showing promise for reversing kidney damage caused by Lupus.

MEDITERRANEAN ORZO
“PESTONADE”
(*Serves 4-6)

1½ c orzo pasta
1 c kalamata olives
1 c sun-dried tomatoes (packed in olive oil, drained)
¼ c toasted pine nuts
2-3 cloves fresh garlic
A good sized bunch of fresh basil
Sea salt (to taste)
Freshly ground black pepper (to taste)
1 c extra virgin olive oil
2 c diced, cooked chicken
2½ c fresh baby spinach
Freshly grated parmeggiano-reggiano cheese
Sprig of flat leaf parsley, for garnish

Cook orzo al dente according to package directions (*7-8 minutes.) Drain thoroughly. Transfer orzo to a large pasta serving bowl and add some extra virgin olive oil to keep from sticking. Set aside. Meanwhile, in a large food processor, combine the kalamata olives, sun-dried tomatoes, toasted pine nuts, garlic cloves, fresh basil, sea salt, and freshly ground black pepper. Stream in the extra virgin olive oil while intermittently pulsing, being careful to keep a “Paste” type consistency, not a liquid consistency. Into the large pasta serving bowl, add the finished “Pestonade” mixture to the cooked Orzo, then add the diced, cooked chicken and fresh baby spinach leaves. Combine well, and garnish with freshly grated parmeggiano-reggiano cheese and flat leaf parsley. Enjoy!

GRILLED EGGPLANT
BRUSCHETTA

1 large loaf sourdough bread, cut
into angled slices
6-8 plum tomatoes (cut lengthwise,
then roughly chopped)
1 large eggplant, cut into ½ in slices
¼ C. extra virgin olive oil
Splash of balsamic vinegar
¼ C. freshly grated parmeggiano -reggiano cheese
Bunch of fresh basil, finely shredded (or chiffonade)
1 clove minced garlic
Several peeled, whole garlic cloves split lengthwise
Freshly ground black pepper
Sea salt, to taste
Flat leaf parsley, for garnish (optional)

Preheat the grill. Season the eggplant slices with olive oil, salt, & pepper and place on grill. Grill 2-3 minutes on each side until soft or noticeable grill marks appear. Roughly chop the tomatoes and eggplant and add to medium sized bowl. Add the olive oil, minced garlic, balsamic vinegar, parmeggiano-reggiano cheese, shredded basil, and minced garlic. Season with salt and pepper to taste. Set aside for a while to allow flavors to blend. Meanwhile, brush each slice of bread on both sides with olive oil and place on hot grill until crispy. Remove the slices and immediately, rub each side with half of a garlic clove. Top with Eggplant Bruschetta mixture, garnish with sprig of flat leaf parsley, and serve immediately.

GRILLED PEACHES WITH FRESH
BERRIES & HONEY YOGURT CREAM
(*choose organic ingredients,
whenever possible)

2- 4 Fresh, medium peaches
1-2 Tbsp dark brown sugar
1 Tsp pure vanilla extract
1 Tsp pure almond extract
½ c pure, raw honey (place in a squeeze bottle)
¼- ½ cup toasted sliced almonds
Several fresh red raspberries
2-4 scoops frozen Stonyfield Farm yogurt
Freshly grated nutmeg
Sprigs of fresh mint to garnish

Carefully halve the peaches and remove pits. Set aside. In small glass bowl, combine the dark brown sugar, vanilla extract, and almond extract and mix well; set aside. Toast the sliced almonds about 2-3 minutes to bring out their flavor, and then cool. (*Ovens vary, so watch carefully so they don’t burn!) Next, brush the brown sugar mixture onto the peaches, coating well. Place peaches on grill until grill marks are visible. Then, transfer the grilled peaches on an attractive serving dish or dessert stand and allow to cool a few minutes. Next, squeeze out several round “glue dots” of raw honey in front of the peaches, and then carefully place a raspberry on each “glue dot” to secure in place. For the “grand finale”, neatly place scoops of frozen yogurt over the peaches and garnish with toasted almonds, freshly grated nutmeg, and sprigs of fresh mint. Your family and friends will think you are an “Everyday Gourmet!"

ARUGULA AND PEAR SALAD
WITH SHALLOT AND
SHERRY VINAIGRETTE

1 ripe pear any type
Good size bunch of arugula
1 shallot minced
¼ cup sherry vinegar or golden balsamic
2 tsp Dijon mustard
1/3 cup extra virgin olive oil
Freshly ground black pepper, to taste
Sea salt, to taste
1/3 cup toasted walnuts, crumbled

Slice pears into ¼’s , then into thin strips, and set aside .
Mince shallots, place in small bowl.
Add sherry vinegar and whisk rapidly.
Next, add Dijon and continue whisking.
Add olive oil and whisk continually to form an emulsion.
Add toasted walnuts by crumbling a few in your hands over each individual salad. Add sea salt and freshly ground pepper to taste.
Serve immediately or store in refrigerator for a few days.

CREAMY BROCCOLI
CHEDDAR SOUP
Serves 4

2 tbsp salted butter
2 cups peeled and diced potatoes (2 med.)
½ c finely diced celery
1 medium onion, chopped
2 tbsp all purpose flour
1 can or 14 1/2 oz organic chicken broth
1 ½ c organic milk
½ c organic heavy cream
3 cups chopped broccoli florets
2 cups grated Vermont sharp cheddar
½ tsp fresh lemon juice

Sea salt and freshly ground black pepper and nutmeg to taste
Garnish: my easy and cheesy parmesan crisps & parmeggiano reggiano In large saucepan, melt butter over medium heat. Add potatoes, celery, and onion and cook, stirring constantly until onion and celery are tender, about 5 minutes. Add flour and cook, stirring for 2 minutes. Gradually stir in chicken broth, milk, and heavy cream. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes.
Add broccoli and cook until broccoli is tender, about 5 minutes longer.
Remove from heat and stir in cheese. Add lemon juice and season with sea salt and freshly ground pepper to taste. Garnish with and freshly ground nutmeg and grated parmeggiano reggiano. *top with my easy and cheesy parmesan crisps!

TURKEY DIVINE

1 lb penne pasta, cooked al dente
(approx. 10-12 minutes)
2 tbsp unsalted butter
2 tbsp flour
1 ½ cups heavy cream (bring to room temp.)
Freshly ground black pepper
½ cup grated white Vermont cheddar cheese (bring to room temp)
½ c grated Asiago cheese (bring to room temp)
Fresh broccoli crowns, (steamed just until fork tender)
1 lb cooked, chopped turkey
Garnishes: freshly grated parmeggiano reggiano, freshly grated nutmeg
Flat leaf parsley

Cook 1 lb penne pasta according to package directions. Drain well & set aside. In large deep saucepan, melt butter. Add flour and cook over medium heat, stirring until mixture bubbles. Remove from heat and gradually blend in cream and add salt, pepper, and nutmeg. Return to heat and cook, stirring constantly, until mixture is thickened and begins to boil. Remove from heat. Add cheeses, stirring until melted and well blended.
Add turkey and broccoli to cheese sauce, and then pour over hot, cooked penne. Garnish with fresh nutmeg, fresh parmeggiano reggiano, and chopped flat leaf parsley.

Praise God and enjoy!!

RAISING THE ROOF SOUP!
(Potato Edamame Soup)

A hearty, healthy, and delicious
soup that will help you powerup for
Christ! Samson would have
loved this soup!

4 medium potatoes
8 oz bag organic frozen edamame beans (Japanese soybeans)
4 garlic cloves, peeled and roughly chopped
2 tbsp butter, at room temperature
2 cups low sodium chicken broth
1 cup 1% milk
½ cup heavy cream
Sea salt to taste
Freshly ground black pepper
Freshly ground nutmeg
Garnish- dollop low fat plain yogurt, dash freshly grated nutmeg,
fresh snipped chives, orange slice

Peel potatoes and cut into rough cubes. Boil for approx 6 minutes until tender. Drain thoroughly and add to large food processor. Add 2 tbsp butter. Meanwhile, boil edamame beans for approx 5 mins. until tender. Drain thoroughly and add to potatoes in food processor. Next, add 4 cloves roughly chopped garlic, 2 tbsp butter and 1 c milk. Process until well blended and smooth... Transfer potato/edamame mixture into large stock pot. Add 2 cups chicken broth. Stir well and bring to boil. Next, add 1/2 cup heavy cream. Turn heat down to medium. Add salt and pepper and freshly grated nutmeg. Ladle into pretty serving bowls and add garnishes of low fat plain yogurt, freshly grated nutmeg, and fresh, curled orange slice, or garnish of your choice. Optional garnishes: parmesan cheese crisps, croutons, fresh rosemary.