Tag Archives: healthy cooking

Gabrielle Bernstein Interviews Daphne Oz on Healthy Eating, the Fun Way!

In this week’s vlog I sit down with my friend Daphne Oz and chat about her New York Times bestselling book Relish, An Adventure in Food, Style, and Everyday Fun. In the book Daphne shares essential advice on how to relish your food, your home, and your life in order to maximize health and happiness.

Daphne shares her empowering tips for creating a healthy relationship with food and will help you envision a life that’s highly desirable and eminently achievable. Enjoy the vlog and make sure to pick up your copy of Relish!

“If it’s not delicious, I don’t care how healthy it is,” says Oz. What do you think? Is it possible to indulge, enjoy food and eating, and be healthy at the same time?

An Avocado A Day Keeps the Doctors Away: 14 Delicious Ways To Eat Avocados

I love me my avocados. I love them in sandwiches, guacamole and tacos. Sometimes I cut them in half, season with some olive oil, sea salt and black pepper, and eat them as it is with a spoon. For a very long time before I finally got sick of them, my favorite breakfast was avocado slices on whole-wheat toast. Thank goodness I live in California, where avocados are cheap and plentiful.

Other than their creamy-buttery taste, there are many other good reasons to eat avocados. Avocados are an amazing fruit source of Vitamin E, and is chock full of other cancer-preventing goodies like oleic acid, folate, glutathione. If you ever really need to get rid of avocados fast, you can also mash up an avocado and use as a quick and easy DIY facial mask that will leave your skin soft and smooth.

Though avocados are a common staple in my kitchen, I admit that I have been in a bit of an avocado rut. Thanks to the internet, many creative and delicious avocado recipe ideas are out there to inspire your next avocado-themed meal.

Listed below are 14 delicious ways to enjoy your avocados. Some are oldies but goodies (like the classic homemade guac), and some are totally innovative (like avocado dessert). Enjoy!

1. Mash them up for some homemade guacamole. You can’t go wrong with freshly made guacamole served with some tortilla chips or pita chips. Depending on your personal preferences, you can mash up some ripe avocados with a dash of lime, salt, minced garlic cloves, raw onion, diced tomatos and other seasonings. Check out Guacamole Recipe By Alton Brown on FoodNetwork.Com.

2. As a super-easy party appetizer on sourdough bread. I have tried this at two parties with rave reviews. It’s classy and just plain super-easy. Simply place avocado slices on toasted sourdough bread slathered with Vegannaise and chopped up onion. Add a dash of lemon juice if desired. Check out Amazing and Easy Avocado Appetizers Recipe on VegWeb.com.

3. Rolled up in sushi. You can’t make a California roll without some chunks of avocado! Go crazy with other sushi combinations involving avocado, which tastes so uncannily good with sushi rice, seaweed and a douse of soy sauce. You can start with a basic cucumber and avocado sushi recipe and see what you can add from there–such as crabmeat, salmon, even mango. Check out Cucumber and Avocado Sushi Recipe on AllRecipes.Com.

4. Stick it between two slices of bread. Spruce up any boring sandwich combination with a few slices of avoado. Grilled cheese sandwich with avocado? Turkey sandwich with avocado? Avocado makes any sandwich more fun. Check out Grilled Cheese With Smoked Turkey and Avocado Recipe on Epicurious.com.

5. Tossed in a cool summer salad. Soft avocado chunks meets crunchy summer vegetables. Tossed with some zesty summer salad, and you have the perfect dish to bring to your next summer party. Wow your friends with this unusual Strawberry Avocado Salad recipe from AllRecipes.com.

6. In a spicy tortilla soup. It’s like the deliciousness of tortilla chips and guacamole combined with the heartiness of a spicy tomato soup all mixed togther into one cheesy, spicy, mouthwatering dish. Check out Avocado Tortilla Soup Recipe on FoodReference.com. 

7. In a cold soup for a hot day. Just toss avocados in a blender with other ingredients and serve cold. Easy and refreshing! Check out Avocado Soup recipe on About.com. 

8. Stuffed and baked in its own skin with crabmeat and cheese. One of my favorite decadent ways to eat avoado, which also is not difficult to make. Cut an avocado in half, combine with crabmeat or other desired shellfish, add in some mayonnaise or breadcrums or cheese, and stuff the whole mixture back into the avocado skin half. Check out Crab Stuffed Avocado recipe on Recipezaar.com and another version here: Baked Avocados With Crab Recipe on iFood.tv. Not a fan of crab? Do it with tuna! 

9. In a chunky peach salsa. An unusual twist to the usual tomato-onion combo. Can be eaten with tortilla chips, served over pork chops, or whatever else you desire. Check out Avocado-Peach Salsa Recipe on MyRecipes.com.

10. Whipped up into a chilly smoothie or shake. I was skeptical about the idea of avocado shakes–until I went to a hole-in-the-wall Indonesian restaurant in Los Angeles and ordered one myself. The one I ordered had whipped cream and chocolate syrup drizzled on top, and it was simply deeevine! Check out Vietnamese Avocado Shake recipe on Recipezaar.com.

11. As the main pie filling.The best part about this recipe? It requires no baking. Check out Avocado Pie recipe on WhatsCookingAmerica.net.

12. As a homemade salad dressing. Sick of using avocados in salad? How about using it as salad dressing? Check out crabmeat salad with avocado dressing recipe at Cooks.com.

13. Rolled up into a burrito or taco. As a no-brainer, avocado slices are an absolute must to any taco or burrito you make. Add to a breakfast burrito for a super-hearty breakfast. Check out Easy Egg and Avocado Burrito recipe on AllRecipes.com. 

14. With melted chocolate. Your chocolate mousse pie or frosting will be extra creamy if you add avocados. Who would have thought? Check out Vegan Chocolate Avocado Mousse Recipe at eHow.com.

What are your favorite ways for eating avocados? Share your recipe ideas with the community by commenting below! 

 PHOTO (cc): Flickr / seandrellinger

Originally published in 2010

30 Days Of Healthy Indulgences: Soybean Sprout and Persimmon Salad

(Recipe from “Flavors First: An Indian Chef’s Culinary Journey” by Vikas Khanna)

Soybean sprouts are garnering increasing attention as a modern vegetable that not only taste delicious, but are also highly nutritious. In this recipe the sturdy, crunchy sprouts are combined with the Fuyu variety of persimmons which have exceptional flavor when ripe.

The bright orange fruit is the national fruit of Japan and contains no fat and has a high content of fibers, vitamins A and C, and natural sugars.

Serves 4

  • 6 ounces soybean sprouts, or bean sprout of your choice
  • 1 large ripe persimmon, peeled and sliced
  • Juice of 2 lemons
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon chili flakes
  • Salt to taste

Gently toss all the ingredients and serve chilled.

Vikas Khanna is an award winning, Michelin Starred Indian chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India. He is based in New York City. To learn more about Vikas Khanna, visit his website www.vkhanna.com

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

PHOTO (cc): Flickr /  LensENVY

30 Days Of Healthy Indulgences: Ginger-Cranberry Loaf By Candice Garrett Of The Yogic Kitchen

By Candice Garret, The Yogic Kitchen     

Ahhh…the holidays. I love this season. I love all of the autumn finds at the grocery store: yams and heirloom tomatoes, brussels sprouts still on the stalk. I love breaking out the holiday decorations and the idea of wet, rainy days spent inside with loved ones and a homecooked meal.

I especially love a well-thought gift, and the delight on our children’s faces Christmas morning when all of the colorful packages are finally placed under the tree. But I’ll admit, I don’t love the excess.

As the breadth of our extended family has grown over the years, it’s become more and more difficult to consider buying gifts for each and every loved one.  Plus, add to that the idea of the amount of money, waste, mayhem and general thoughtless-ness that goes into the average Christmas present, and you have a tradition that my husband and I don’t much care for.

Even with three kids of our own and a tribe of nephews and neices, we do our best to buy just one good gift for each child and to put some thought behind each one.

A few years back  I started a tradition of giving handmade gifts to the adults and this has become my own favorite holiday ritual. What originated probably out of poverty at the time, has become our most-loved contribution. Each year I package up loaves of cranberry bread, rosemary bread, homemade jams and pickles and handknit scarves and send them off to our loved ones. There’s something so sweet about a loaf of homemade bread, wrapped up and adorned with a gift label.

This bread is our family favorite, my husband gets so excited when it’s time to bake, all the anticipation of something familiar and special and rare.

It’s a perfect bread for breakfast, with coffee or tea: tangy, not-to-sweet and with a little ginger kick.  Yogurt replaces the traditional butter and adds a great soft texture.

Ginger-Cranberry Loaf

Ingredients

  • 1/4 cup canola oil, plus more for pan
  • 1 cup rolled oats
  • 1 cup unbleached flour (spooned and leveled), plus more for pan
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup vanilla low-fat yogurt
  • 2 large eggs
  • 1 cup whole fresh cranberries
  • 1 small apple, diced
  • 1/4 cup crystallized ginger, coarsely chopped

Directions

  • Preheat oven to 350 degrees. Lightly oil and flour a loaf pan. Process oats in a food processor until ground.Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and pie spice.
  • In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
  • Spoon mixture into the  pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

 

Candice Garret is a yoga teacher, writer and mom living in the redwoods near Santa Cruz, Ca. Visit her food blog The Yogic Kitchen for her vegetarian recipes. To learn more about her involvement in the yoga scene, visit her website www.candicegarrettyoga.com

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

Should There Be a Cholesterol Registry? What Should It Do?

Love of food is important, like love of self.  And you can have and should have both.

The National Weight Control Registry (NWCR) has documented exactly what

 people do who have lost weight and kept it off.  Over 5000 people have lost an average of 66 lbs and kept it off for 5.5 years.

The research of the weight control registry helps me coach my clients to lon

g term weight loss too. I use it every day both in ChefMD online and Chef Clinic.

Because so many of my patients have lowered their LDL cholesterol levels by 50% and raised their HDLs by 40% with diet and lifestyle changes, I thought it might be helpful to create a site like NWCR which told the stories of people who have been successful, including changing the shape and size of their cholesterol, from unhealthy to healthy.

Chef Clinic is teaming up with nutrition firm Provident Clinical Research to work together to make this a reality.  If you’re in the Chicago area, Provident is offering free cholesterol screenings currently.

I mention the idea of a cholesterol registry in my first PBS Special, raising money for public TV. It airs this month beginning Saturday March 5 (it’s called "Eat and Cook Healthy with Dr John La Puma"); follow @EatCookHealthy for local #PBS broadcast times a few hours before air time’ pledge gifts include Super Healthy Combo package; 75 second video/pledge link preview here: http://vimeo.com/20618658).

What should a cholesterol registry do? Should it do research, offer testing, tell best stories, create or rank supplements, give best recipes, or give discounts on meds and tests? What would be your intent?

 

My New Favorite Super-Vegetable Of The Week: Kale, Kale, Kale

A lot of people I know don’t cook with kale, or even know what this vegetable is. Unless you are a health food store junkie or an avid reader of vegetarian recipes, kale is one of the best-kept secrets of the vegetable world. And once you are inducted into the amazingness of eating kale, there really is no turning back.

Kale is not an ubiquitous kitchen staple compared to more common vegetables like carrots and onions, but it should be. As a type of cabbage, it is very high in anti-oxidants and has antiflammatory properties. This dark-green and leafy vegetable is also chock loaded with beta carotene, vitamin K, vitamin C, and calcium.

In addition to its stellar nutrition resume, kale is simply a delicious and versatile vegetable that can be prepared in a number of ways. You can eat it raw in a salad, bake it into crisp chips, sautee it with onions, add to soup or use as a lettuce replacement for burgers, sandwiches and spring rolls.

Hail kale. I’m a fervent neophyte of the kale, and I invite all of you to join the movement to eat more kale.

Several delicious kale recipe ideas are listed below.

– Baked kale chips recipe from All Recipes. You won’t believe how ridiculously easy this is to make. Just rub with olive oil, add a shake of salt, and stick in the oven for ten minutes to treat yourself to a crisply baked snack that gets addictive fast. Perfect for veggie-hating kids and the inner veggie-hating child of big adults.

Dehydrated kale chips recipe from We Like It Raw. Do you have a dehydrator? Instead of baking kale leaves, you can dehydrate them to enjoy this veggie in chip form. The plus side of this method is that you will enjoy more of the nutrients found in raw form, as vital enzymes in raw vegetables get destroyed in high heat.

– Kale salad with pine nuts, currants and Parmesan recipe from Epicurious. Sick of your usual lettuce or spinach salads? Raw kale saves the day with its crisp crunch and slightly bitter flavor.

Sauteed kale recipe from Food Network. A simple, super-easy and super-healthy vegetable side-dish that is an instant crowd-pleaser for your next lunch or dinner.

– Kielbasa kale stew recipe from All Recipes. Though kale can easily stand on its own as a side dish or salad, it also makes for a great addition to a main dish, such as this potato stew recipe.

– Kale and olive oil mashed potatoes from 101 Cookbooks. Want to add more nutritional punch to this standard American sidedish? Duh, add some kale.

PHOTO (cc): Flickr / ex.libris

“Clean Eating” Magazine – Check It Out!

Have you seen “Clean Eating” magazine? If not, you’ve gotta check it out. It is sooo in line with our philosophy as Holistic Nutritionists that I was sure the editor must have graduated from my alma mater, Institute for Integrative Nutrition!

The tag line for the mag is “Improving your life one meal at a time”. Amen! And they don’t just stop with food – they’re dedicated to exploring “Clean Eating” as a lifestyle. So you’ll find articles on healthy travel, green cleaning products, working out and getting deep, quality sleep.

But the food! The food focus is seriously impressive. They profile the highest quality, environmentally sustainable foods available – from the farm AND from the grocery store. Which I really appreciate, because I don’t know about you, but I don’t stay home and cook all day, and neither do my clients!

I love their “Supermarket Guide” feature; they compare grocery store brand foods – granola bars in the March/April issue – to determine which bar is the “cleanest”. In your FACE, Quaker Chewy Granola Bars! You and your cheap additives lose!

There are literally TONS of beautiful recipes and snack ideas, as well as an entire 2-week meal plan and grocery list for clean eaters. Yum for you, yum for your clients!

A year’s subscription (six issues) is $19.97 on Amazon. “Clean Eating” is a killer mag to have in the waiting room at your office, or to give away to clients.

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