Tuesday, September 8, 2015

September is Fruit and Veggies-More Matters Month!



Did you know that more than 90 percent of adults and children don’t eat the daily amount of fruits and vegetables recommended? By just adding one more fruit and/or vegetable to each of your meals, you can feel more energized and healthy.

In honor of September being Fruit and Veggies-More Matters Month, Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center+Spa, has created fruit and vegetable dishes that incorporate the sweet taste of fruits mixed with the hearty flavor of vegetables.
 

Pritikin’s Asparagus Orange Salad 
Yields 4 servings

Ingredients:
  • 2 bunches asparagus
  • 2 tomatoes firm & ripe. cored, quartered and cut into bite-sized pieces
  • 3 blood oranges peeled and sectioned
  • 1 large bunch romaine shredded
Dressing:
  • 1/2 cup red wine vinegar
  • 1/2 cup orange juice
  • 1 tablespoon garlic fresh, minced
  • 1 teaspoon paprika
  • 1 teaspoon black pepper fresh ground
Instructions:
  • For dressing, combine all dressing ingredients and whisk.
  • Remove tough asparagus ends, cut on the diagonal into 1-inch pieces, and blanch. Put asparagus, tomatoes, oranges, and romaine in large bowl. Toss gently with dressing, and serve.

Pritikin’s Garden Vegetable Potato Salad
Yields 10 servings

Ingredients:
  • 10 petite red potates boiled quartered
  • 1 cup grape tomatoes quartered
  • 1 green bell pepper diced
  • 1 small red onion diced
  • 1/2 tablespoon dried oregano
  • For the dressing
  • 4 tablespoon balsamic vinegar
  • 1 clove garlic minced
  • fresh ground pepper to taste
Instructions:
  • Bring a pot of water to a boil; add potatoes and cook for 10 to 12 minutes, or until fork tender.
  • Cut each potato into fourths.
  • Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
  • Pour balsamic vinegar into a small bowl.
  • Add minced garlic and a few grinds of black pepper.
  • Whisk until thoroughly combined.
  • Adjust the pepper, or the proportion of vinegar to taste.
  • Gently stir dressing into salad.
  • Cover salad with plastic wrap and set in fridge for 30 minutes to 1 hour.
  • Mix and serve.

Pritikin’s Sweet Potato Kale Soup
Yields 16 servings

Ingredients:
  • 2 pounds sweet potatoes peeled and diced
  • 1 onion peeled and diced
  • 1 carrot peeled and diced
  • 1 tablespoon fresh sage finely chopped
  • 2 tablespoon garlic minced
  • 2 quarts low-sodium vegetable stock
  • 1 tablespoon low-sodium soy sauce
  • 1 cup celery root peeled and diced
  • 1 bunch kale cleaned and de-stemmed, then sliced thin
Instructions:
  • In a stockpot, add all ingredients except kale.
  • Cook over medium heat until all ingredients are soft, about 1 hour.
  • Puree and put back on heat.
  • Add kale and cook 15 minutes more.

Pritikin’s Pineapple Hummus Dip
Yields 8 half-cup servings

Ingredients:
  • 15 ounces  garbanzo beans canned, no salt added, drained
  • 1/4 cup lemon juice (adjust according to taste)
  • 1 tablespoon garlic fresh, minced
  • 2 tablespoons Italian parsley fresh, leaves chopped
  • 1/4 cup dill fresh, chopped
  • 1 cup pineapple fresh or canned (no sugar added) diced
  • 1 dash tabasco sauce
  • 1/2 cup celery chopped
Instructions:
  • Puree all ingredients in food processor.
  • If mixture is too thick, add 1 tablespoon water.
  • Serve with raw vegetables.
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