News for the ‘Recipes’ Category

Jicama Salad

by Priscilla Paras-Huerta Nutritionist

A recipe to try:

1 large jicama (peeled and julienne sliced)
1 cup finely diced peppers (I prefer red and yellow)
¼ cup diced red onion
1 cucumber, (peeled, seeded and chopped)
2 oranges (peeled, segmented and chopped)
¼ cup fresh chopped cilantro
1/3 cup lime juice + juice of 1 orange
Salt
Pinch of cayenne pepper

Mix all ingredients in large serving bowl. Sprinkle with salt and cayenne.
Refrigerate for 15 minutes. Toss and serve.

Edited: January 26th, 2010

Tuna Fish Sandwich Variation

I mix in rice and tiny bits of spinach or broccoli flower tips in with tuna and mayo.  Because tuna has such a overpowering flavor, the possibilites for what you can hide in this kind of sandwich is immense.  Also, I like to cut down on the amount of tuna I serve, but not completely eliminate it; especially since it’s so useful to my ulterior motive!  I warm up rice and frozen organic spinach before mixing in with the basic tuna mix.  What could be more quick & easy!?

See the Monterey Bay Seafood Watch website for guidelines.

Lily Harvey

Edited: January 15th, 2010

Peach Bath Salts Recipe

submitted by Priscilla Paras-Huerta

12 tall jelly (12-ounce) canning jars with lid and rings
    or you could use plastic gift bags and ties (which would yield more gifts)
2 cartons Epsom salts, 4 pound (approximately 16 cups)
4 lbs sea salt or kosher salt (approximately 6 cups)
twice 1⁄4 tsp. glycerin
12 drops peach essential oil
12 drops orange food color
cardstock (for gift tags)

Instructions

  1. Wash, rinse and dry canning jars.
  2. Empty one carton Epsom salts into large mixing bowl or batter bowl. Add 3 cups sea salt, stir well. Stir in 1/4 teaspoon glycerin and 6 to 8 drops essential oil. Mix well.
  3. In second large mixing bowl, empty other carton of Epsom Salts, and add 3 cups sea salt. Stir well. Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, and food color. Stir until completely blended. Color should be even.
  4. Holding canning jars at an angle, layer salts in jars, alternating white and colored mixtures.
  5. Seal each jar using lids and rings.
  6. Print appropriate amount of copies of gift tags. Cut gift tags apart and attach to jars with ribbon.

Edited: December 23rd, 2009

Bean Soup in a Jar Recipe

submitted by Priscilla Paras-Huerta

The season of giving is upon us again (my how 2009 has gone by so fast). Instead of running around trying to find the perfect gift for friends and family, I have started an annual tradition of giving homemade gifts in a jar. There are many recipes on the internet, but I would like to share two of my best received ones. This allows me to spend time with the kids and make unique presents to share.

Healthy Eating,
Priscilla Paras-Huerta
Nutritionist


12 wide-mouth pint (2-cup) canning jars with lid and rings

14 lb assorted dried peas, beans and lentils, at least 8 different varieties
    Choose from pink beans, black beans, baby lima beans, navy beans,
    black beans, lentils, red lentils, black eyed peas, pinto beans, great
    white northern beans, split peas, small red beans, white beans

12 beef or vegetable bouillon cubes (OK to use low sodium)

12 bay leaves

Instructions

  1. Wash, rinse and dry canning jars.
  2. Layer beans in jars. Add 1/4-cup of each type of bean to the jars, layering the beans. Choose the most colorful bean for the bottom layers of the jar. Add eight 1/4-cup layers to each jar.
  3. Place 1 bay leaf and one bouillon cube on top of the beans in each jar.
  4. Seal each jar using lids and rings.
  5. Print appropriate amount of copies of gift tags. Cut gift tags apart and attach to jars with ribbon.

Gift tags to include these instructions:

  1. Set aside bouillon cube and bay leaf.  Rinse and sort beans in a large pot. Add 6-8 cups of hot water. Bring to a rapid boil, and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse beans.
  2. Place beans in a large pot. Add 6 cups water, 1 can (14 oz.) chopped tomatoes in juice, bay leaf, and bouillon cube.
  3. Simmer gently until beans are tender, about 2 hours. Season to taste with salt and pepper.

Edited: December 22nd, 2009

Granola Recipe

submitted by Helen Chang

nonstick vegetable oil spray
4 cups old-fashioned oats
1 cup raw sunflower seeds or sliced almonds or nuts of your choice
4 Tbsp. golden brown sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup canola oil
1/4 cup honey or maple syrup
1 Tbsp. sugar
4 tsp. vanilla
Optional: 1 cup dried fruit

(can be easily doubled)

Instructions

  1. Position rack in middle of oven and preheat to 300 F.
  2. Lightly spray large baking sheet with nonstick spray.
  3. Mix the oats, seeds or nuts, sugar, salt, and cinnamon in a large bowl.
  4. Combine oil, honey, and sugar in small sauce pan and bring to simmer over medium heat. Remove from heat and stir vanilla.
  5. Pour hot liquid over oat mixture. Stir well until well mixed.
  6. Spread granola on prepared baking sheet.
  7. Bake until golden brown, 30 to 40 minutes, stirring occasionally. If using dried fruit, add in the last 10 minutes of baking.
  8. Transfer sheet to rack and cool completely.

For crunchier granola, hand pack firmly on the sheet and store in refrigerator overnight.

Edited: December 11th, 2009