Thursday, September 29th, 2016

Chilled Recipes To Cool Down With In August

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soup recipeIt’s still August and there’s still plenty of new food ideas to try! The following are three healthy recipes. The Banana Ricotta Ice Cream dessert I am definitely going to make, as the directions are really simple.

All are created by Executive Chef, Anthony Stewart at Pritikin Longevity Center + Spa

Chilled Tomato, Watermelon, and Basil Soup

Serves 4
Ingredients:
•    1 cup canned low-sodium plum tomatoes
•    ¼ cup low-sodium tomato puree
•    1 cup chopped watermelon (seedless)
•    ½ teaspoon chopped garlic
•    ¼ teaspoon freshly ground black pepper
•    ½ teaspoon orange zest *
•    1 tablespoon basil, chiffonade (cut into thin strips)
•    Garnish:  Four sprigs of fresh basil
Procedure:
1.    Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings
2.    The shavings are your zest, which add strong, wonderfully citrus flavor to foods
3.    Use only the colored part of the peel, not the bitter white pith beneath
Preparation:
1.    Combine all ingredients in a blender.  Blend well.
2.    Chill.  Before serving, garnish each bowl with a sprig of fresh basil.
Nutrition Information (per serving):
35 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 1g protein, 2g fiber, 15mg sodium.

recipeCitrus Fennel Mango Salad
Ingredients:
•    2 Bulbs fennel julienne
•    1 Grapefruit (supreme)
•    2 Oranges (Supreme)
•    3 Mangoes (peeled & julienne)
•    ¼ Bu Cilantro chopped
•    1 t chopped garlic
•    1 Red onion julienne
•    1 Red pepper julienne
•    1 Green pepper julienne
•    1 carrot julienne
•    1 # Lettuce (chopped)
Dressing:
•    1 T Low sodium stone ground mustard
•    ¼ C Rice wine vinegar
•    2 T Apple juice concentrate
Procedures:
1.    Combine all Vegetables in a bowl
2.    In a separate bowl combine all ingredients for dressing and mix well
3.    Add dressing to vegetables and let stand for 15 minutes
4.    Serve on a bed of chopped lettuce

Banana ricotta recipe
Banana Ricotta Ice Cream
Ingredients:
•    1 pound very ripe bananas (peeled, vacuum sealed, and frozen)
•    1 cup fat-free ricotta cheese
•    2 tablespoons orange juice
•    1 teaspoon orange zest
•    ¼ teaspoon nutmeg, ground
•    1 teaspoon vanilla extract
Procedure:
1.    Remove bananas from freezer and let sit for 5 minutes (until they begin to defrost around the edges).
2.    Place ricotta cheese in a food processor and pulse.
3.    Chop the bananas and add to the food processor along with all remaining ingredients.
4.    Puree until smooth and creamy.
5.    Scoop mixture into a plastic bowl and cover with food-grade plastic wrap, making sure the plastic wrap touches the top of the mixture. Place in the freezer for 15 to 20 minutes.

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