Monday, July 19, 2010

Ginger Lemonade Citrus Coolers

½ cup peeled, chopped fresh ginger root
2 whole lemons, peeled and chopped, seeds removed
2/3 cup Xylitol
2/3 cup or Stevia
1 cup water
2 liters sparkling water
¼ cup fresh mint leaves

Combine the ginger root, chopped lemons, xylitol or stevia, and water in a blender and puree until well-macerated (mashed). Pour the concentrate through a sieve into a small glass or ceramic pitcher.

To serve, pour 3 tablespoons of the concentrate into each glass. Add ice cubes and sparkling water, stir, and garnish with fresh mint. Serve immediately.

...adapted from Creative Health

Tuesday, June 15, 2010

Chai Oatmeal

Rolled oats simmered in sweet, spice-infused milk make an exquisite breakfast cereal. Oat bran not only boosts the fiber, it also makes the oatmeal creamy and thick.

1 1/2 cups 2% or whole milk (Organic Valley Dairy)
1/4 teaspoon salt (Hain Sea Salt)
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon (Frontier)
1/4 teaspoon ground turmeric (Organic)
2 teaspoons honey, plus more to taste Organic Maple Syrup
1/8 teaspoon Organic Vanilla Extract*
3/4 cup Rolled Oats*
2 tablespoons Oat Bran*

Combine the milk, salt, and spices in a small saucepan, and bring to a simmer over medium heat. Simmer 5 minutes, stirring constantly; add the honey, vanilla (if desired), oats, and bran (if desired), and stir until combined. Cook over medium-low heat, stirring constantly, for 20 to 25 minutes, or until the oatmeal is thick and creamy. Serve hot with additional honey to taste.

Makes 2 servings

Nutritional information: 248 calories, 6g Fat (3g Sat. Fat, 2g Mono, 1g Poly) 12g Protein, 5g Fiber, 14mg Cholesterol, 2mg Iron, 387mg Sodium

Friday, June 4, 2010

Tex-Mex Quinoa Salad

This versatile salad can be served warm in a tortilla or as a filling for tacos and burritos

1 cup Organic Quinoa
2 cups water
1 teaspoon kosher salt
1/4 cup fresh lime juice
2 tablespoons olive oil
1/8 teaspoon ground black pepper
1 (14 ounce) can diced tomatoes with green chile peppers, drained
1 (14 ounce) can garbanzo beans, drained and rinsed
1 bunch cilantro, chopped
2 avocados, cubed
1/4 cup crumbled cotija cheese (Parmesan or Feta cheese may be substituted)

1. Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours

2. When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Makes 10 servings (1/2 cup each)

Amount Per Serving Calories: 219,Total Fat: 11.1g, Cholesterol: 3mg

Adapted from