Posted by Carole-Anne on June 23, 2008
Healthy Recipes has found this scrumptious recipe for any salad, but particularly for Asian salads, and it is another winner.
INGREDIENTS:
1/3 cup of water
1/3 cup Splenda (replacement sugar)
1/3 cup shredded carrots
2 tbsp rice vinegar
2 tbsp orange juice
1 tbsp freshly squeezed lemon juice
1 tbsp low salt soy sauce
1 clove elephant garlic, minced
1/2 tsp of hot Asian chili paste.
NOW FOLLOW ME:
Mix water and Splenda sugar replacement over high heat in a small saucepan so sugar dissolves. Remove from heat and stir in 1/3 cup shredded carrot, 2 tbsp rice wine and 2 tbsp orange juice, freshly squeezed lemon juice and low salt soy sauce, 1 large clove minced garlic and 1/2 tsp Asian chili paste. Stir until combined nicely.
Cool dressing. Once dressing has cooled sufficiently, it may be drizzled over Grilled Steak and Asian Salad – see full recipe for all under Main Entrees – Meat in Healthy Recipes.
Citrus Dressing makes enough for 6. Scrumptious dressing!
Posted by Carole-Anne on
It is finally Summer, at least, so I am told. Healthy Recipes is keen on grilling, but keep it to a minimum; as you know, it is not the healthiest way to eat because of the charred parts on the meat. But the Asian Salad and the Citrus Dressing that goes with it is very healthy.
INGREDIENTS:
STEAK:
1 lb beef flank marinating steak
One half bunch of cilantro, stems roots and leaves.
2 cloves elephant garlic, minced
1 tbsp ginger root, minced
2 tbsp Hoisin sauce (go to Asian section of grocery store)
2 tbsp freshly squeezed lemon juice
2 tbsp light soy sauce ( it is available now – cut salt down)
1 tsp Asian hot chili paste
SALAD INGREDIENTS:
10 cups of mixed salad greens definitely washed well with water, patted dry and put in refrigerator to crisp.
1 large thinly sliced, English Cucumber
1/2 cup chopped fresh cilantro (can use fresh parsley if preferred)
1/4 cup fresh mint
1/4 cup freshly cut green chives in 1/8 inch pieces
CITRUS DRESSING:
1/3 cup sugar/Splenda replacement
1/3 cup water
1/3 cup shredded carrot
2 tbsp rice vinegar
2 tbsp orange juice
1 tbsp fresh lemon juice
1 tbsp salt reduced soy sauce
1 clove elephant garlic minced
1/2 tsp hot Asian Chili paste
Now we have all the ingredients………………..
FOLLOW ME CAREFULLY:
Mix marinade combining half of the cilantro, garlic, ginger root, hoisin sauce, light soy sauce, lemon juice and chili paste in food processor and blend until mixture becomes a puree.
Pour marinate into a large seal-able freezer bag. Place meat in bag with sauce; press any excess air out and let sit in refrigerator for 1 to 12 hours, depending on your dinner schedule.
Set on a medium-high grill, 5 minutes per side.
Let stand for 10 minutes, prior to cutting on diagonal, thin slices.
Arrange salad greens on a flat serving dish. Set cucumber slices neatly on top of greens.
Garnish with mint, cilantro and chives.
Place steak slices on top and drizzle with Citrus Fruit Dressing.
This is a dynamite Healthy Recipe with fresh garden herbs and other greens, carrots oh yummy!
Creative Healthy Recipe serves 6. Enjoy!
Posted by Carole-Anne on June 15, 2008
Healthy Recipes loves this recipe because one can have a piece without feeling guilty. It is healthy – has only 2/3 cup sugar in the entire recipe. Rhubarb is healthy – provides fibre and the almonds, orange and lemon rind are all healthy.
INGREDIENTS:
1 1/2 cups Nutriblend Flour (Robin Hood)
1 1/2 cups ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt finely ground
1/2 cup unsalted butter, softened
2/3 cup granulated sugar (or Splenda sugar replacement)
4 eggs, separated
2 tsp finely grated orange rind
2 tsp finely grated lemon rind
4 tsp lemon juice (organic)
1/2 tsp pure vanilla extract
1/2 tsp almond extract
3/4 cup buttermilk
COMPOTE INGREDIENTS:
4 cups cut rhubarb pieces 1/2 inch in length
1/4 cup granulated sugar
2 strips orange rind
2 tbsp orange juice
1 tbsp pure vanilla
NOW FOLLOW ME:
Whisk together flour, almonds, baking powder, soda, sea salt and set aside.
In a large bowl, beat butter with sugar until fluffy and light, adding egg yolks, one at a time, beating for at least 30 seconds after each.
Beat in orange and lemon rinds, lemon juice and vanilla and almond extracts.
Stir into flour; then alternately with buttermilk, and flour, making 3 additions of flour and two of buttermilk.
Beat egg whites until frothy and fold into buttermilk mixture.
Scrape into butter parchment lined 9 by 13 inch baking dish.
Bake in 350F oven until center springs back – 40 minutes - remove and let cool.
For the Rhubarb Compote – in a saucepan, stir together rhubarb, sugar, vanilla and orange rind and juice, removing any seeds.
Bring to a boil, reduce heat and simmer for 2 – 5 minutes until rhubarb is tender. Add a dash of cornstarch to thicken. Let cool.
To serve, remove cake from pan to fancy platter and spoon compote over the cake. This is a dreamy recipe for our collection.
Healthy Recipe will serve approximately 12 people.
Posted by Carole-Anne on
Healthy Recipes offers this easy, incredibly tasty dish of mushrooms. This will be a great hit with all.
INGREDIENTS:
3 portobello mushrooms
1/4 cup extra-virgin oil
3 tbsp chopped onion
4 cloves minced garlic
4 tbsp balsamic vinegar
NOW FOLLOW ME:
Wash mushrooms thoroughly, keeping the stems for another use.
Place mushroom caps on grill gills up.
Using small bowl, mix extra virgin olive oil, garlic and balsamic vinegar.
Pour evenly over portobello caps and let sit for one hour.
Grill over “hot” grill for 10 minutes.
Remove and serve immediately. Voila – this is the way to serve side dishes!
Healthy Recipe serves 3.