Professional Documents
Culture Documents
Healthy U Recipes - December 2014
Healthy U Recipes - December 2014
Cook 5-8 minutes until edges are golden brown (not black).
Add pistachios and apricots and stir-fry for another 3-4 minutes.
Serve hot.
Saute onion and garlic in sherry and olive oil until translucent.
Mix spinach mixture with cottage cheese, eggs, salt and pepper (to taste) and 1 c. of the feta cheese.
Coat bottom of 9 X 13 casserole dish with butter, lay down 4 sheets of phyllo and coat the top sheet
with butter, layer with thin layer of spinach mixture, followed by 3-4 sheets of dough at a time. Each top
sheet of dough always gets a coating of butter. Do 3-4 alternating spinach-phyllo layers, depending on
your time and patience.
For the final top layer, use 4 sheets of phyllo and tuck them under at the edges. Again, coat top layer
with butter.
Remove foil and bake another 10 minutes or until top phyllo layer is toasted and golden brown. Serve
hot and sprinkle top with extra feta (optional garnish: finely chopped cherry tomatoes on top, too).
NOTE: To re-heat, use oven to crisp it up—does not microwave well for re-serving (very mushy).
Rinse kale, removing fibrous center stalks. Tear into medium-size pieces and pat dry. Either spray lightly
with olive oil or mix kale gently in a bowl with about 2 tablespoons of olive oil (don't drench the leaves
or they'll get soggy.)
Spread the leaves on a cookie sheet that's lined with tin foil or parchment and season with kosher salt,
nutritional yeast or a spice mix to taste (less is more!).
Place in the center of a 350° F oven for about 20 minutes, watching to make sure the leaves don't burn.
Remove from the oven and cool for several minutes. These can be stored in a sealed container for
several days.
Mix all the ingredients together and adjust heat/sweetness with hot sauce/cayenne or more basil
(respectively).
Can serve immediately, but the flavors intensify when it’s had a chance to “stew” in the fridge for 2-3
hours.
Serve with a mix of blue and white tortilla chips, alongside your favorite guacamole recipe or mix.
Refrigerate any unused portions—stays yummy for 2-3 days.
Spoon into a rectangular baking dish and bake for approximately 30 minutes, covered with foil in 350° F
oven.
Remove foil and spread cheese on top—bake until cheese is melty and crispy (approximately 5 minutes
under broiler).
Serve hot or room-temp with sour cream, more salsa and chips.
Yields approximately 4 main dish servings. I usually double the above recipe so that I can get a few
nights out of it.
Chop into 1-in. rectangles and freeze overnight. De-thaw the following morning and marinade (see
below) all day. Then bake single layer (350° F) on a cookie sheet for 30 minutes or until desired firmness
is reached. Marinade = 1 part canola/sesame oil, 2 parts soy sauce/tamari, 1 part rice-wine vinegar
(depends on your bowl size…make enough so that majority of tofu is covered)
• 12 oz. bag whole wheat egg noodles or traditional rice noodles, cooked until tender
• 1� head purple cabbage, sliced into thin shreds
2
• 2 large carrots, grated
• 3� c. cashews
4
• 1 bunch cilantro, chopped finely
• Dressing - purée the following: 1�2 can chipotle peppers in adobo sauce (freeze other half), 1�2
c. rice-wine vinegar, 1�2 c. tamari, 1�2 c. brown sugar, 1�2 c. canola/sesame oil, 1�2 c. lime
juice, 6 minced garlic cloves
Assemble all ingredients except cashews. Serve room-temp or warmer with cashew garnish.
Note: The chipotle peppers make the sauce HOT. If cooking for children, use the sauce from the can to
make the above dressing, but no peppers.