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A RECIPE FOR LONGEVITY:
33 OF THE HEALTHIEST
Is it possible to live to 125 or maybe 150?
It's certainly a possibility, as discussed on
Oprah Winfrey's recent show on longevity.
She visited me at my farm to learn how, at 86,
I am enjoying the robust health, energy, andmental creativity of someone many decades
younger. My secret: large quantities of fruit
and vegetables, plus an hour of daily exercise.
No pills, not even aspirin, and certainly
no supplements ever enter my mouth
-- everything I need comes from my ish-
vegetarian diet, which incorporates 30-40
different kinds of fruit and vegetables every
week. Even though I am Chairman and Owner
of Dole Food Company, I do most of my own
grocery shopping, and even took Oprah on
an impromptu trip to Costco, in a day that
included bike riding, exercise in the gym,
and juicing vegetables in the kitchen. Oprah
marveled at how much I eat, and yet never
gain a pound. In fact, I expend a lot of energyin my 50-60 minutes of cardio and strength
training every day. Plus there's the fact that
fruit and vegetables tend to be lower in
calories, but higher in illing iber and other
nutrients that help you feel satisied.
By eating many fruits and vegetables in place
of fast food and junk food, people could avoid
obesity. Obesity accelerates aging even faster
than smoking, according to scientiic research.
We created the North Carolina Research
Campus to study the health beneits of fruits
and vegetables. It is the only campus in the
world encompassing eight universities all
working together for the beneit of health
and longevity. These include Duke University,
UNC Chapel Hill, NC State University, UNC
Charlotte, North Carolina Central University,
NC A&T State University, UNC Greensboro and
Appalachian State University. We've gathered
a comprehensive array of famous scientists
and scientiic equipment under one roof,
including a two-story, 950 megahertz, 8-ton
superconducting magnet. It is the largest and
most powerful magnet in the world and will
help us look at both plant and human cells
at the most minute level. We are constantlydoing research on all fruit and vegetables,
including the ones listed below, which are the
mainstay of my diet.
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Book Index
A
allspice 37almond extract 25, 43arugula 7asparagus 9avocado 11, 49
B
baking powder 15, 19, 37balsamic vinegar 55, 63basil 7, 63blackberry 13black pepper 11black plums 43
blueberries 15brandy 43butter 15, 27, 29, 43button mushrooms 35
C
cabbage 27cannellini beans 7cantaloupe pulp 19Cardamom 41carrot 35, 46
Cashew nuts 41cauliower 23celery 17cherries 25chicken 46coconut 41coconut milk 39Coconut milk 41cream 53, 54cumin 11
Cumin 41D
dill 69
E
egg 19, 37eggs 15, 43
F
fsh sauce 46
our 15, 19, 43
G
garlic 23, 67Ghee 41ginger 41green onion 11, 29
Hhalloumi 63
J
jalapeno 67
K
kale 29kiwis 13Kosher salt 55
L
leeks 27lemon 6, 63Lemon juice 23lime 49lime juice 33, 46, 67
M
mandarin oranges 37mango 33
margarine 29mayonnaise 69milk 15, 39, 41, 43mint 39, 46, 63
N
Neuchtel cheese 9nutmeg 37
O
olive oil 29, 55Olive oil 23onion 17, 29, 49, 67orang 11
P
papaya 39peanuts 46pecans 65pepper 35pie 25
Pineapple 41pineapple juice 11plain yogurt 11pomegranate 49pomelo 46pork 46, 53, 54pot. 6potato 29
Powdered sugar 43prosciutto 9
R
Raisins 41red pepper 11
S
sage 29salt 11, 15, 19, 23
scissors 6shallot 46shallots 35, 55sherry 35shiitake mushroom 35shortening 19shrimp 11, 46, 69soda 19speck 63strawberry 63sugar 15, 19, 46
T
tapioca 25, 39tarragon 35tomato 67
V
vanilla 39vanilla extract 15, 25, 39, 43vegetable broth 27vegetable stock 55
W
watermelon 69white pepper 55
Y
yolk 13
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Yield: 2 servings
1 sheet (9 1/2 x 10-inch) puff pastry (sold in
grocery freezer sections or make your own
puff pastry)
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples, peeled, cored and cut into 1/4-
in thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
1 eight ounce container lowfat vanilla yogurt
1/4 cup water
Confectioners sugar
APPLERASPBERRY
VALENTINE
CRISP
by Washington Apple
Commision
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POMELO
On loured surface, roll puff pastry
into 14 x 10-inch rectangle. Cut
pastry into two 7 x 10-inch pieces.
Using a ruler to guide pastry wheel,
cut each half into 22 seven-inch
long strips about 1/4-inch wide.
To make lattice heart, lay 11 pastry
strips, 1/8-inch apart and parallel,
across an ungreased baking sheet.One by one, weave 11 more strips
through parallel strips to create
lattice square. Cut out center of
lattice with a 4 or 5-inch heart-
shaped cookie cutter or stencil
and discard trimmings. Refrigerate
heart 10 minutes.
Heat oven to 400 deg. F. Brush
hearts with egg mixture and bake
15 minutes or until golden brown.
In skillet, melt butter and add apple
slices, sugar and cinnamon. Cover
and cook, stirring occasionally, for
20 minutes or until tender. Stir in
one tablespoon of jam.
To serve, blend yogurt and water.
Divide mixture between two large
serving plates. Mound apple slices
in center. Dip edges of each heartinto confectioners sugar and place
atop apples.
To make heart-shaped designs
in the sauce, heat remaining jam
in microwave for thirty seconds.
Drop dots of jam onto sauce. Drag a
toothpick tip through center of each
dot to make heart.
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1/2 lemon
6 cups water4 springs fresh parsley
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes
for the Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-Stlye mustrard
1/8 teaspoon lemon pepper
1 teaspoon red wine vinegar
2 tabel spoons minced shallot
ARTICHOKESWITH YOGURT
BY HANNA
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ARTICHOKE
Put the lemon, water, parsley, bay leaf,
peppercorns, and thyme in a large pot. Bring
to a boil over high heat. While the water is
boiling, prepare the artichokes Slice 1/4 inch
off the top of each artichoke. Cut the stems off
each, lush with the base, and clip the sharppoint at the tip of each leaf with scissors. Put
the artichokes into the boiling water, cover,
and cook until the leaves can be pulled from
the stem easily, 40 to 50 minutes.
In the meantime, combine yogurt, Digion
mustard, lemon pepper,wine vinegar, and
shallotsin a blender and mix at high speed
until smooth. Transfer the dressing to a small
serving bowl and place it in the center of a
large platter.When the artichokes are done, slice them in
half vertically and remove the fuzzy inner
chokes. Arrange the artichoke halves cut
side down around the yogurt mustard on the
platter.
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2 tablespoons olive oil
2 cloves garlic, minced1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans,
drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)
ARUGULASALAD
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1. Heat the olive oil in a large skillet
over medium heat; cook the garlic in thehot oil about 1 minute. Add the tomatoes,
wine, sage, and thyme; increase the heat to
medium-high and simmer 2 to 3 minutes.
Stir in the cannellini beans and basil.
Season with salt and pepper. Continue
cooking until beans are heated through, 3
to 4 minutes.
2. Arrange the arugula on a serving
platter. Spoon the bean mixture over thearugula. Top with the shaved Parmesan
cheese if desired.
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1/2 lb prosciutto, sliced
1/2 package (8 ounces) Neuchtel cheese,sotened
12 spears resh asparagus, trimmedPROSCIUTTOWRAPPED
ASPARAGUS
by Trish via Allrecipes.com
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ASPARAGUS
Preheat oven to 450 degrees Fahrenheit (230degrees Celcious). Spread prosciutto slices
with Neufchatel cheese. Wrap slices around
2 or 3 asparagus spears. Arrange wrapped
spears in a single layer on a medium baking
sheet. Bake 15 minutes in the preheated oven,
until asparagus is tender.
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2 ripe avocados, quartered1/4 cup chopped green onion
2 tablespoons fresh orange or pineapple juice
1 tablespoon chopped fresh cilantro
1/2 to 1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
3 cups chicken broth, chilled
1 (8-ounce) container fat-free plain yogurt
Garnishes: cooked shrimp, avocado slices
AVOCADOSOUP
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Heat the chicken broth until hot, not boiling.
Set aside.
Peel the avocado and remove the seed.
Cut into several pieces, place in the food
processor or blender, and pure. Turn off
the blender and pour in the whipping cream,
followed by the hot chicken broth, cumin, salt,
white pepper, sherry and lemon juice. Pulse a
few times, just until mixture is blended. Taste
and add more salt and pepper, if desired.
Serve immediately, or chill for at least two
hours and serve.
Note: Haas avocados are the ones with the
bumpy skin. As they ripen, they go from
dark green to purplish-black. This is only my
opinion, but if I cannot ind Haas avocados, Idont make this or any other avocado recipe
until I can ind them.
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BLACKBERRYMOUSSE
BY JULEE ROSSO
1 tablespoon unavored gelatin
2 tablespoons cold waterJuice and grated zest o 1 orange
2 pints blackberries, or 2 bags (10 ounces each)
rozen berries without sugar; reserve 8 to 10
whole berries or garnish
2 egg yolks
1/2 cup sugar
2 tablespoons Cointreau
2 cups heavy cream
2 kiwis, peeled and sliced, or garnish (optional)
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XXIIBLACKBERRY
1. Soak the gelatin in the cold water in a
saucepan or 5 minutes. Add the orange juice,grated orange zest, and berries, and bring just to
a boil, stirring. Cool to room temperature.
2. Beat the egg yolks and sugar in a bowl until
pale yellow. Add the Cointreau and beat or
another minute.
3. Put the egg yolk mixture in the top o a
double boiler over simmering water. Stir until
slightly thickened and hot to the touch. Cool to
room temperature.
4. Add the egg yolk mixture to the blackberry
mixture and stir until well blended. Whip theheavy cream to sot peaks and old gently into
the blackberry and egg yolk mixture. Divide
among serving dishes and chill until ready to
serve.
5. Garnish with a ew slices o kiwi and a whole
berry, or with the berries alone.
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1/2 cup butter
2 cups unsifted lour1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large fresh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of mufins)
BLUEBERRYMUFFIN
by CM
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Preheat oven to 375F. In a large mixing
bowl, cream together butter and sugar untillight and luffy; add eggs, one at a time,
beating after each addition. In a second bowl,
combine all dry ingredients. (You can use an
electric mixer to combine the dry ingredients
thoroughly at this point so that you wont
need to overmix once the wet and dry
ingredients are combined.
Gradually add the dry ingredients to the
creamed butter and sugar mixture along with
the milk and vanilla. Optionally, mash 1/2 cup
of the blueberries, and stir in by hand (this
will turn batter a light shade of blue and add
a touch of blueberry lavor, but this step may
be skipped, if you wish). Add the remaining
whole berries and stir in gently by hand.
Spray a 12 mufin baking pan with BakersJoy (or other non-stick spray). Fill greased
mufin cups 3/4 full. Sprinkle sugar on top of
unbaked mufins (we like to use Turbinado
sugar for sprinkling the tops). Bake at 375F
for 25-30 minutes. Cool in pan. Run a knife
around the edge of each mufin after several
minutes to free it from the pan and cool on
wire racks. Mufins may be brushed with
melted butter and sprinkled with sugar, if
desired.
At our test kitchen, we sometimes sprinkle
blueberry mufin tops with cinnamon sugar
or ground hazelnuts or spread with lemon
or vanilla icing and top with thinly sliced
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2 tablespoons butter
1 onion, chopped1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli lorets
3 tablespoons butter
3 tablespoons all-purpose lour
2 cups milk
ground black pepper to taste
BROCCOLISOUP
by Eric Garcia
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BROCCOLI
Melt 2 tablespoons butter in medium sized
stock pot, and saute onion and celery until
tender. Add broccoli and broth, cover and
simmer for 10 minutes.
Pour the soup into a blender, illing the
pitcher no more than halfway full. Hold down
the lid of the blender with a folded kitchen
towel, and carefully start the blender, using
a few quick pulses to get the soup moving
before leaving it on to puree. Puree in batches
until smooth and pour into a clean pot.
Alternately, you can use a stick blender and
puree the soup right in the cooking pot.
In small saucepan, over medium-heat melt 3
tablespoons butter, stir in lour and add milk.
Stir until thick and bubbly, and add to soup.
Season with pepper and serve.
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CANTALOUPEBREAD
by Yiwei Ma
1 3/4 c. all-purpose lour
2 tsp. baking powder1/4 tsp. salt
1/4 tsp. soda
1/3 c. shortening
2/3 c. sugar
1 lg. egg
1 c. cantaloupe pulp
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XIVCANTALOUPE
Dice small amount of cantaloupe into blender.
Set on grind just long enough to mashcantaloupe into pulp do not over grind, will
be too soupy. Set aside.
Mix lour, baking powder, salt and soda, sifting
3 times.
In separate bowl, cream sugar and shortening
until light and luffy. Add egg and beat well.
Add cantaloupe pulp and mix. Add lour
mixture, 1/2 cup at a time, beat until smooth.
After each addition put into well-greased
loured pans, 8 x 4 x 2 1/2 inch. Bake in
moderate 350 degree oven for 50 minutes.
Serve with whipped cream or plain.
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5 cups chicken stock or low-sodium broth
1 pound carrots, coarsely chopped2 medium celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 leek, white and tender green parts only,
coarsely chopped
1 small baking potato (6 ounces), peeled and
coarsely chopped
11/2 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 cup low-fat buttermilk or yogurt
Salt and freshly ground pepper
2 tablespoons coarsely chopped lat-leaf
parsley
SPICYCARROT
SOUPby
Andrew J. Powning
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In a large pot, combine the stock with the
carrots, celery, onion, leek, potato, cumin,paprika and cayenne and bring to a boil.
Cover and simmer over low heat until the
vegetables are tender, about 15 minutes.
Working in batches, puree the soup in a
blender or food processor, then return to the
pot. Stir in the buttermilk and season with
salt and pepper. Reheat gently. Ladle into
bowls, sprinkle with the parsley and serve.
Notes
One Serving: 115 calories, 1.0 gm total fat, 0.5
gm saturated fat, 18 gm carb.
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1 head ofcaulilower
2-3 cloves of garlic, peeled and coarselyminced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
ROASTEDCAULI
FLOWER
http://simplyrecipes.com/recipes/roasted_
caulilower/
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1 Preheat oven to 400F. Cut caulilower into
lorets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze
lemon juice over caulilower and drizzle each
piece with olive oil. Sprinkle with salt and
pepper. If the oven hasnt reached 400F yet,
set aside until it has.
2 Place casserole in the hot oven, uncovered,
for 25-30 minutes, or until the top is lightly
brown. Test with a fork for desired doneness.
Fork tines should be able to easily pierce the
caulilower. Remove from oven and sprinkle
generously with Parmesan cheese. Serve
immediately.
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1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
CHERRY PIE
by Elliott Manzon
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CHERRY PIE
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside,
covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes.
Turn out into bottom crust and dot with butter. Cover with top crust, lute edges and cut vents in
top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
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1 medium green cabbage
3 large leeks 3 tablespoons butter
1/3 cup vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
CABBAGE& LEEKS
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GREEN
Trim leeks and slice into 1 to 1 1/2-inch
lenghs. Cut the rounds into thin strips. Soakin cold water to loosen any soil that may be
adhering to them, then rinse well. Cut the
cabbage into 6 wedges; remove core pieces.
Thinly slice the cabbage wedges crosswise.
Toss the drained leeks with the cabbage.
Heat butter over medium heat in a large
skillet. Add leeks and cabbage and saute for
8 minutes. Add broth, salt, and pepper and
simmer, covered, until the cabbage is cooked
but still somewhat crunchy.
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12 cups water
1 bunch kale, trimmed (about 4 ounces)2 2/3 cups (1-inch) cubed Yukon gold or red
potato (about 1 pound)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter or stick margarine
3 cups diced onion
2 tablespoons chopped fresh sage
1/4 cup sliced green onions
1/4 teaspoon freshly ground black pepper
Cooking spray
Sage sprigs (optional)
MASHEDPOTATO
CAKES
WITHONIONS
AND
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Bring water to a boil in a Dutch oven; add
kale. Cover and cook over medium heat 5minutes or until tender. Remove kale with a
slotted spoon, reserving cooking liquid. Chop
kale and set aside.
Add potato to reserved cooking liquid in pan;
bring to a boil. Reduce heat, and simmer 10
minutes or until tender. Drain; partially mash
potatoes. Stir in kale and 1/4 teaspoon salt.
Preheat oven to 400.
Heat oil and butter in a large nonstick skillet
over medium-high heat. Add 1/2 teaspoon
salt, diced onion, and chopped sage. Cook 13
minutes or until browned. Combine potato
mixture, onion mixture, green onions, and
pepper. Remove from heat; cool slightly.Divide potato mixture into 8 equal portions,
shaping each into a 1/2-inch-thick patty. Place
patties on a baking sheet coated with cooking
spray. Bake at 400 for 20 minutes.
Preheat broiler.
Broil patties for 5 minutes or until browned.
Garnish with sage sprigs, if desired.
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KIWI
In a large saucepan, combine 3 cups mashed
kiwi, pineapple juice, lemon juice and apples.Bring to a boil and then add the sugar; stir
to dissolve, reduce heat and simmer for 30
minutes.
Sterilize the jars and lids in boiling water for
at least 5 minutes. Pack the jam into the hot,
sterilized jars, illing the jars to within 1/4
inch of the top. Run a knife or a thin spatula
around the insides of the jars after they have
been illed to remove any air bubbles. Wipe
the rims of the jars with a moist paper towel
to remove any food residue. Top with lids, and
screw on rings.
Place a rack in the bottom of a large stockpot
and ill halfway with water. Bring to a boil
over high heat, then carefully lower the jars
into the pot using a holder. Leave a 2 inchspace between the jars. Pour in more boiling
water if necessary until the water level is at
least 1 inch above the tops of the jars. Bring
the water to a full boil, cover the pot, and
process for 10 minutes.
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Ingredients
* 2 cups brown rice
* 4 cups water
* 1 tablespoon resh lime juice
* 1/2 cup chopped resh cilantro
* 1 mango, peeled, pitted, and cut into 1/2
inch cubes
MANGOLIME
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Prep Time:5 Min
Cook Time:
50 Min
Ready In:
55 Min
Directions
1. Bring the brown rice and water to a boil
in a saucepan. Stir the lime juice into the rice,
reduce the heat to medium-low, and cover;
simmer until the rice is tender and the liquid
has been absorbed, 45 to 50 minutes.
2. Stir the cilantro and mango into the
cooked rice to serve.
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1/2 teaspoon butter
1/2 teaspoon olive oil2 tablespoons nely chopped celery
2 tablespoons nely chopped shallots
2 tablespoons nely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups thinly sliced shiitake mushroom
caps
1 (14-ounce) can fat-free, less-sodium
chicken broth1 teaspoon dry sherry
1/2 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon ground black pepper
1/8 teaspoon salt
WILD
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MUSHROOMS
Preparation
Heat butter and oil in a large nonstickskillet over medium-high heat. Addcelery, shallots, and carrot; saut 3 min-utes or until lightly browned. Spoonvegetable mixture into a medium bowl.
Coat pan with cooking spray. Addbutton mushrooms; saut 3 minutesor until lightly browned. Add buttonmushrooms to vegetable mixture. Coatpan with cooking spray. Add shiitakemushrooms; saut 3 minutes or untillightly browned. Add shiitake mush-rooms to vegetable mixture.
Combine vegetable mixture and broth
in a medium saucepan; bring to a boilover medium heat. Cover, reduce heat,and simmer 30 minutes. Stir in sherryand remaining ingredients. Simmer,uncovered, 5 minutes.
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10 oz of mandarin oranges, drained.
1 medium egg, slightly beaten.1 cup of lour.
cup of sugar.
cup of butter.
cup of milk.
1 teaspoon of baking powder.
teaspoon of salt.
teaspoon of allspice.
teaspoon of nutmeg.
ORANGEMUFFIN
OrangeRecipes.org
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Preheat your oven to 350F (175C).
Sit the our with all o the other dryingredients.
Add the butter.
Mix together the beaten egg and the milk,
then add to dry ingredients and mix until just
moistened.
Fold in the mandarin orange pieces.
Fill greased mufn tins about three-quarters
ull.
Bake or 25 minutes.
Serve as desired. and serve.
As one of the healthies fruits in the world,
orange can:
Reduces levels of bad cholesterol
Lowers risk of cancers of the mouth, throat,
breast and stomach, and childhood leukemia
Pectin suppresses appetite
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1 cup canned unsweetened coconut milk,
stirred3/4 cup milk
3 Tablespoons sugar
2 Tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
2 medium ripe papayas (about 1-1/2 pounds)
Fresh mint sprigs, for garnish
YIN YANGPAPAYA
by Nicole Routhier
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Pineapple(ripe) - 1 no
(cut into small pieces)Sugar - 300 gm
Coconut milk - 2 tins
(or u can extract the milk rom two grated
coconuts by taking 1st, 2nd and 3rd extracts)
Ghee - 25 gm
Raisins(Onakka munthiri) - 50 gm
Cashew nuts - 50 gm
Cumin(Jeerakam) powder - 1 tsp
Dried ginger powder 1 tsp
Cardamom(Elakka) - 4 nos
(powdered)
Chowari - 50 gm
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PINEAPPLE
Method:
Boil the pineapple pieces in a thick bottompan, along with a little water. When the
pineapple is done, add the ghee and fry it
well.
Add sugar and fry. Make sure that there is
no crumbs or lumps. When it is nicely done,
add the third extract of the milk and boil it.
Add the second extract followed by the irst
extract. When the irst extract begins to boil,
add the washed chowari. When the chowari
is cooked and payasam is nicely done, remove
from lame. Add the fried cashewnuts and
raisins. Sprinkle the powdered ingredients
and mix well. Close the pan with a lid to keep
the yummy lavor
Tips:
1) If u r using tinned coconut milk, avoid the
three steps of extract milk.
simply mix one cup water to the irst tin of
coconut milk and dilute it. Add this to the
fried pineapples. When it starts to boil, add
the second tin of coconut milk.
2) I normally add one cup water to one tin
coconut milk to dilute it. But u can use more
or less according to the thickness and quality
of the milk.
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1 pound of black plums, pitted
2 tablespoons of brandy1 tablespoon of sugar
1/2 cup of sugar
4 eggs
1 cup of milk
3 tablespoons of butter, melted
1/2 cup oflour
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
1/8 teaspoon of almond extract
Powdered sugar
PLUMCLAFOUTIS
by Abby Van Bremen
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Preheat your oven to 400F, making sure
your rack is in the middle. Butter a 2-qt glassbaking/lasagna dish.
Cut each of the plums into eighths and toss
them with the brandy and sugar in a medium
bowl, letting them sit for about 15 minutes
minutes at room temperature.
Using a slotted spoon, toss the plums into the
baking dish, spreading them out evenly. Do
not rinse the bowl just yet!
Pour the leftover juices into a blender, adding
in the eggs, milk, melted and cooled butter,
salt, lour, vanilla and almond extract, as well
as the sugar.
Blend briely (just until all of the ingredients
are combined) and then pour over plums.
Bake for about 35 minutes, until the custard
is a light golden brown, puffed, and set (checkby inserting a toothpick into the center and
make sure it comes out relatively clean).
Let the dish set for about 15 minutes--it will
shrink down and the custard will become
denser. Dust with powdered sugar and serve
by cutting into brownie-sized squares.
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1/2 teaspoon salt
1/2 pound large or jumbo shrimp, deveined1/4 pound boneless skinless chicken
breast or boneless pork chop, or to 1 cup
matchstick-cut gio
1 medium pomelo
1 carrot, peeled and cut into ine shreds
cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops
only
1/4 cup chopped unsalted, roasted peanuts
1/3 cup crispy caramelized shallot
2 tablespoons ish sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
POMELOSALAD
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POMELO
1 generous teaspoon Vietnamese chile garlic
sauce
Put the salt in a small saucepan and ill 2/3
with water. Bring to a boil and then add the
shrimp. As soon as theyve curled up, remove
them with a slotted spoon and set aside to
cool. Return the water to a boil and add the
chicken or pork chop. When bubbles form at
the rim, turn off the heat, cover and let sit for
20 minutes to cook the lesh. Remove and set
aside to cool. (If youre using the Vietnamese
sausage, skip this step be cause its already
cooked.) Cut the shrimp in the diagonal into
large pieces that will blend well with the
pomelo and other ingredients. Hand shred
the chicken or cut the pork into julienne.
Set aside. Cut off one end of the pomelo toreveal its leshy pith. Then use your ingers
and knife to remove the pith so that all thats
remaining is the white covered lesh. Pry the
pomelo open and split into two parts. Then
use a knife, scissors and your ingers to peel
away the skin from each segment and remove
the lesh. Separate the lesh into bite size
pieces and deposit in a bowl. For the dressing,
combine ish sauce, lime juice, water, sugar
and chile garlic sauce in a small bowl and stir
to dissolve the sugar. Right before serving,
add the shrimp, chicken or pork, carrot, mint,
cilantro, peanuts and shallot to the pomelo.
Toss with your ingers or tongs to combine
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Ccarrot 2
chicken 2
cilantro 2
Fish sauce 2
Llime juice 2
Mmint 2
Ppeanuts 2
pomelo 2
pork 2
Sshallot 2
shrimp 2
sugar 2
Contents
by Andrea Nguyen
2
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1/4 cup minced onion
2 limes, juiced2 serrano chile peppers, or to taste
salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped fresh cilantro
1/4 cup pomegranate seeds, divided
1 sprig cilantro for garnish
POMGUAC
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Combine the onion with the juice of 2 limes
in a small bowl; allow the onion to soak in thelime juice for 2 hours.
Strain through a ine-mesh sieve and discard
the lime juice. Set the onions aside.
Grind the serrano chile peppers, the juice of
2 limes, and salt together in a food processor
until smooth; add the avocado and continue
processing until creamy and smooth.
Transfer the mixture into a small serving
bowl; fold the soaked onions, chopped
cilantro, and about half the pomegranate
seeds into the avocado mixture.
Top with the remaining pomegranate seeds
and garnish with the cilantro sprig to serve.
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3 eggs
1 cup sugar2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup our
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup powdered sugar
1 pkg cream cheese, sotened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, i desired
PUMPKINCAKE
ROLL
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PUMPKIN
Beat eggs on high speed 5 minutes. Gradually
beat in sugar. Stir in pumpkin and lemon juice.Combine and sift lour and remaining dry
ingredients (not the nuts). Fold the lour
mixture into the pumpkin-egg mixture.
Spread in a 15x 10 pan or 12 x 18 lined
with waxed paper. Bake for 10-15 minutes at
375 degrees.
Loosen edges with a knife, then turn onto a
towel sprinkled with powdered sugar. Roll
towel and cake together.
Combine all illing ingredients and beat until
luffy. Unroll cake and spread illing over cake.
Top with nuts and roll. Chill.
Serving Suggestions:
1. Cut each slice of cake and sprinkle withcinnamon. Arrange on a plate and serve.
2. Goes very well with Thanksgiving or
Christmas dinner.
Storage suggestions:
Cover and store in refrigerator for up to 3
days. Keeps well in freezer for 1 week.
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1 1/2 cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream
RASBERRYSUMMER
PUDDING
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1 1/2 cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream
In a saucepan over medium heat, combine
the sugar, water, and raspberries. Cook,
stirring carefully so as not to damage
the berries, until the mixture is hot, and
the sugar is dissolved. Set aside to cool
slightly.
Line a 1 quart bowl with 5 slices of bread.
Pour the raspberry mixture over the
bread, and place the last slice of bread on
top. Cover the bowl loosely with plastic
wrap. Place a weight on top of the bowl
(canned goods work well), and refrigerate
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RED BELLPEPPER
Remove the core, seeds and membranes from
the peppers and roughly chop them. Heat aheavy-bottomed saut pan over medium heat
for a minute, then add the olive oil and heat
for another minute.
Add the shallots and saut for a minute or two
or until theyre slightly translucent. Reduce
heat to low, add the chopped pepper. Cover
and sweat for about 15 minutes or until
tender. Add a couple of tablespoons of stock
and cook for another minute or two. Remove
from heat and pure in a blender.
Tip: Use care when processing hot items in a
blender as the hot steam can sometimes blow
the blender lid off.
Start on a slow speed with the lid slightly
ajar to vent any steam, then seal the lid and
increase the blending speed. Add vinegar,
adjust consistency with remaining stock, and
season to taste with Kosher salt and white
pepper.
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16 ounce cottage cheese
2 large eggs4 egg whites
1/4 cup chopped green onions
2 ounces shredded sharp cheddar cheese
3 tablespoons butter, melted
1 tablespoon all-purpose lour
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon red pepper lakes
20 ounces frozen spinach, thawed and
squeezed dry
1 ounce freshly-grated Parmesan cheese
SPINACHCHEESE
SQUARESby Yi-Wei Chia
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Preheat oven to 350 degrees F. Lightly spray
a 9-inch square baking pan with non-stickcooking spray.
In a large bowl, mix together the cottage
cheese, eggs, egg whites, and green onions
until well combined. Mix in cheddar cheese,
melted butter, lour, salt, garlic, black pepper,
and red pepper lakes until thoroughly mixed.
Fold in the drained spinach.
Spinach Cheese SquaresPour cheese/spinach
mixture into the prepared baking pan.
Sprinkle the top with the Parmesan cheese.
Bake approximately 45 to 55 minutes or until
the top is golden. Remove from oven and
let cool to room temperature. Cut into small
squares. Serve either at room temperature or
warm.
This can be made ahead of time, refrigeratedor frozen, and reheated in oven before
serving.
Makes 30 small squares for appetizers or 6
large squares for brunch.
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Ingredients
1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash,
peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies , crumbled
1/4 cup butter
1/4 cup all-purpose lour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella
cheese
1/3 cup grated Parmesan
BUTTERNUTSQUASH
LASAGNA
by Andrea Nguyen
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SQUASH
Heat the oil in a heavy large skillet over
medium-high heat. Add the squash and tossto coat. Sprinkle with salt and pepper. Pour
the water into the skillet and then cover and
simmer over medium heat until the squash
is tender, stirring occasionally, about 20
minutes. Cool slightly and then transfer the
squash to a food processor. Add the amaretti
cookies and blend until smooth. Season the
squash puree, to taste, with more salt and
pepper.
Melt the butter in a heavy medium-size
saucepan over medium heat. Add the lour
and whisk for 1 minute. Gradually whisk in
the milk. Bring to a boil over medium-high
heat. Reduce the heat to medium and simmer
until the sauce thickens slightly, whisking
often, about 5 minutes. Whisk in the nutmeg.Cool slightly. Transfer half of the sauce to
a blender*. Add the basil and blend until
smooth. Return the basil sauce to the sauce
in the pan and stir to blend. Season the sauce
with salt and pepper, to taste.
Position the rack in the center of the oven and
preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking
dish. Spread 3/4 cup of the sauce over the
prepared baking dish. Arrange 3 lasagna
noodles on the bottom of the pan. Spread
1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese.
Drizzle 1/2 cup of sauce over the noodles.
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Ingredients
1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded,
and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies , crumbled
1/4 cup butter
1/4 cup all-purpose lour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high
BUTTERNUTSQUASH
LASAGNA
by Andrea Nguyen
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SQUASH
heat. Add the squash and toss to coat. Sprinkle with
salt and pepper. Pour the water into the skillet and then
cover and simmer over medium heat until the squash
is tender, stirring occasionally, about 20 minutes. Cool
slightly and then transfer the squash to a food processor.
Add the amaretti cookies and blend until smooth.
Season the squash puree, to taste, with more salt and
pepper.
Melt the butter in a heavy medium-size saucepan over
medium heat. Add the lour and whisk for 1 minute.
Gradually whisk in the milk. Bring to a boil over
medium-high heat. Reduce the heat to medium and
simmer until the sauce thickens slightly, whisking often,
about 5 minutes. Whisk in the nutmeg. Cool slightly.
Transfer half of the sauce to a blender*. Add the basil
and blend until smooth. Return the basil sauce to the
sauce in the pan and stir to blend. Season the sauce with
salt and pepper, to taste.
Position the rack in the center of the oven and preheat
to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish.
Spread 3/4 cup of the sauce over the prepared baking
dish. Arrange 3 lasagna noodles on the bottom of the
pan. Spread 1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2
cup of sauce over the noodles. Repeat layering 3 more
times.
and serve.
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Ingredients
12 ounces strawberries, hulled and cut into1/4-inch slices
Good-quality balsamic vinegar
1/2 lemon, juiced
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Olive oil
A few sprigs fresh basil, leaves picked
9 ounces halloumi cheese, cut into 8 thin
slices
A few sprigs fresh mint, leaves picked
A handful mixed salad leaves, washed and
spun dry
8 slices speck
STRAWBERRY
SALAD
by Ellen Wilson
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STRAWBERRY
DirectionsMost people think of strawberries as
something theyd only eat for dessert, but
they work so well in salads. Especially when
paired with halloumi cheese, which I just
love. Its a Cypriot cheese made from goats
or sheeps milk and you can get it from all
good supermarkets. Its like a chewy feta but
one you can cook with. When fried or broiled
it goes all crispy on the outside and soft and
slightly chewy on the inside. A brilliant thing
to eat.
In a bowl, drizzle the sliced strawberries with
a good splash of balsamic vinegar, the lemon
juice and some extra-virgin olive oil. Season
with salt and pepper. This will draw out and
lavor the lovely strawberry juices.Preheat a large nonstick frying pan to
medium hot and add a splash of olive oil.
Press a basil leaf onto each slice of halloumi.
Place the slices, leaf side down, in the frying
pan and fry for a minute. Turn over carefully
and fry for another minute until the halloumi
is light golden and crisp.
Get yourself 4 plates and place a couple of
pieces of the crispy halloumi on each. Put the
mint, the rest of the basil leaves and the salad
leaves into the bowl with the strawberries
and toss together. Pile some of the strawberry
mixture in the middle of each plate and drape
the speck over the top. Finish with more salad
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1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes2 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups light cream
3 tablespoons butter, softened
2/3 cup packed brown sugar
2/3 cup chopped pecans
SWEETPOTATOPECAN PIE
by Pei-Yi Wong
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SWEET
POTATO
1. Bake sweet potatoes until tender,
peel and mash. Make sure all lumps areremoved, straining if necessary.
2. Lightly beat eggs. Blend together eggs
and sweet potatoes. Stir in sugar, salt,
cinnamon, ginger, and cloves. Blend in
cream. Pour into pie shell.
3. Bake in preheated oven at 400 degrees F
(205 degrees C) 45-55 minutes or until knife
inserted halfway between center and edge
of pie comes out clean. Cool completely on
rack.
4. To make Caramelized Pecan Topping:
Combine butter or margarine, brown sugar,
and pecans. Gently drop by spoonfuls over
cooled pie to cover top. Broil 5 inches belowheat until mixture begins to bubble, about
3 minutes. Watch carefully, if cooked too
long, top will turn syrupy. Cool on rack.
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1 1/2 cup diced fresh tomatoes
1 tbsp diced seeded fresh jalapeno pepper
3 tbsp inely diced onion
2 tbsp inely chopped fresh cilantro
1 tbsp Balsamic vinegar or fresh lime juice
1 clove garlic, minced
1/4 tsp salt
FRESHTOMATO
SALSA
by Elizabeth Hill
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In medium bowl, combine all ingredients. Let
stand, covered, at room temperature for 30minutes.
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2 cups cooked baby salad shrimp
2/3 cup mayonnaise
1 tablespoon fresh snipped dill
12 4 inch seeded rounds of watermelon
about 1/2 inch thick
4 large cocktail shrimp
4 sprigs of dill
DILLED BABY
SHRIMP
&
WATERMELON
NAPOLEONS
by Xiaowen Zhang
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Instructions:
Mix together the shrimp,mayonnaise and dill. Chilluntil ready to serve.
To serve, place a round ofthe watermelon on a servingplate and top with a thin
layer of the shrimp salad.
Top that with anotherwatermelon round.Place a cocktail shrimp ontop with a sprig of dill.
Repeat to create 4Napoleons.