Category: Recipes

How to re-create this recipe:

Ingredients:

(serves 4)

• 1 medium zucchini
• 1/4 cup of toasted walnuts
• 1/4 cup fresh parsley
• 1/4 cup fresh basil leaves
• 1 small garlic clove
• 2/3 cup grated Asiago cheese, plus extra for garnish
• decorative toothpicks

Putting it together:

1. Preheat oven to 350 degrees Fahrenheit and toast walnuts for about 8-10 minutes. Crank up heat to 425 degrees Fahrenheit after walnuts are toasted.
2. While walnuts are in oven, use a vegetable peeler and slice 8 1/8-inch-thick strips from the zucchini (discard the first strip with the most skin on it).
3. Arrange the slices on a parchment lined baking sheet tray.
4. In a food processor blend the rest of the ingredients together
5. Spread small spoonfuls of the Asiago pesto on each zucchini slice. Roll the strips up and secure with a toothpick.
6. Sprinkle the extra Asiago cheese on top and bake for about 5 minutes (until cheese has melted)

Nourishment for your body:

Zucchini has a high content of omega 3 fatty acids, zinc, niacin, vitamins B1, B6, B12, and calcium. It has a high water content and is high in fiber which will aid in weight loss and make you feel satiated. Walnuts, like most nuts are great for your health ! Walnuts in particular contain vitamin E, folate, melatonin, omega 3 fats, and antioxidants.

Tips when cooking:

You can modify this recipe by substituting zucchini with yellow squash,  basil for the spinach, and Swiss cheese instead of Asiago. Use leftover zucchini for cucumber, as it too can be eaten raw. Just chop it up and add it to a salad.

How to re-create this recipe:

Ingredients:

(Serves 1)

• 5 scallops
• 1 half ruby red or pink grapefruit
• 1 fennel bulb (reserve some fennel fronds for garnish)
• 1/4 cup of olive oil
• salt and black pepper
• 1 small garlic clove

Putting it together:

1. finely chop the small garlic clove and coat the scallops in it with 1 tbsp of olive oil, salt and black pepper.
2. Segment/supreme half a grapefruit (in the meantime preheat a saute pan on medium/high heat
3. Slice 1 fennel bulb, lengthwise into 5 pieces (about 1 cm thick) and coat in 1/4 cup of olive oil, salt and pepper  in a flat dish. Try to keep the shape in tact once fennel is sliced.
4. Saute scallops in the saute pan on medium/high heat, sauteing about 3 minutes on each side. Once finished set aside (cover with foil to keep warm). Preheat a grill pan in the meantime
5. Using a grill pan, grill fennel on each side until it appears charred and softened on each side (about 2-3 minutes).
6. To assemble, see picture above.

Nourishment for your body:

Scallops are more than 80 percent protein. One 3-ounce serving provides 20 grams of protein and just 95 calories. They’re also a good source of both magnesium and potassium. Pink grapefruits have a powerful nutrient combination of fiber, potassium, lycopene, vitamin C, and choline which all help to maintain a healthy heart. Fennel contains fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrient content, coupled with its lack of cholesterol, all support heart health. As fiber helps lower the total amount of cholesterol in the blood, it decreases the risk of heart disease.

Tips when cooking:

If you find that you have leftover ingredients you can use the grapefruit segments and/or fennel as toppings in a salad. While your cooking, don’t forget to take in the aroma of the grapefruit which smells clean, fresh and invigorating! The essential oils in grapefruits are used in aromatherapy.

How to re-create this recipe:

Ingredients:

(Serves 1)

• 1 Black Radish (washed well)
• 1 Burrata cheese chunk
• large handful of Arugula (about 2 cups worth)
• 1 curly kale leaf
• olive oil for drizzling (about 1 tablespoon)
• 1 tablespoon of Alessi Balsamic reduction  (you can purchase this item in most supermarkets) for drizzling
• Salt and black pepper

Putting it together:

1. You can make the kale chips ahead of time to have them handy and as a great snack. Preheat an oven to 275 degrees Fahrenheit. Wash a large curly kale leaf and dry well with paper towel. Tear Kale with your hands into about 1 inch pieces and place them on a parchment or foil lined baking tray. Drizzle olive oil on the pieces (very lightly) and sprinkle a little salt all over. Bake for 10-11 minutes until they shrink and feel crispy.
2. While Kale is baking, shave a black radish thinly using a mandoline (you can shave as little or as much as you would like)
3. On a round plate place salad in middle and sprinkle salt and black pepper on it. Drizzle salad with olive oil and Alessi Balsamic reduction. Place Black Radish around salad and Burrata on top of salad.
4. Once Kale is finished cooking, you can crumble it on top of the Burrata for garnish

Nourishment for your body:

Oh! Where do I begin?! For starters,  Kale is considered a superfood. Kale is low in calories, high in fiber, iron, vitamin K, Vitamin A, Vitamin C, and has more calcium then milk! It is filled with powerful antioxidants to help protect against cancer. It is a great anti-inflammatory food which helps fight against asthma, arthritis and auto-immune disease. Black Radish works to purify the body of toxins. It is rich in vitamin B complex, zinc, and phosphorous. Black Radish has been known to rid the skin of acne, pimples and blackheads and creates healthier skin. It also helps to improve digestion, lowers cholesterol and boosts the function of our livers. Arugula is an excellent leafy green to promote your eye health. It is high in vitamin A.

Tips when cooking:

Leftover Black Radish can be added to a sauteed vegetable dish as well as soups. It also stores very well in the fridge for up to several weeks so no need to worry about food spoilage.