Recipes

Published on August 1st, 2016 | by NA Central New Jersey

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Stay out of the Kitchen in the Hot Days of Summer

Enjoy these Easy, No-Cook Recipes from Living Plate

Collard Carrot Slaw

Ingredients

1 bunch collard greens, de-stemmed and shreddedFresh Cole slaw with pumpkin, flax, sesame seeds and pine nuts - delicious healthy vegetarian food. On a dark rustic wooden background
1⁄4 teaspoon salt
1 cup red cabbage, shredded
1 medium apple, shredded
3 medium carrots, shredded
3 scallions, chopped
2 tablespoons raw apple cider vinegar 1⁄4 cup olive oil
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1/4 cup pumpkin seeds [pepitas]

Directions

Prep:
1. Remove tough spines and slice collards.
2. Shred red cabbage, apple and carrots.
3. Chop scallions.

Make:

1. Place collards in bowl. Sprinkle with salt and massage until soft.
2. Toss in cabbage, apple, carrots, and scallions.
3. Whisk together oil, vinegar, syrup, and mustard. Pour over slaw and toss.
4. Sprinkle with pumpkin seeds before serving

 

Banana Walnut Chia Pudding

Ingredients

  • 1 medium ripe bananaChia seeds pudding with banana and hazelnut on grey textured background
  • 2 tbsp unsweetened shredded coconut 1 tablespoons maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 cup unsweetened vanilla rice milk 1⁄4 cup chia seeds
  • 1/4 cup banana, chopped
  • 2 tablespoons chopped walnuts
  • 1 teaspoon unsweetened shredded coconut

Directions

1. Add all ingredients, but chia seeds, in a blender and process until smooth. Pulse in chia seeds.
2. Place mixture into a covered glass bowl and let sit overnight or for at least 4 hours.
3. Serve layered with sliced banana, walnuts, and a sprinkle of coconut.

 

Easy Gazpacho

Ingredients

2 hothouse cucumbers, seeded and chopped but not peeledTomato gazpacho soup with pepper and garlic, Spanish cuisine
3 red peppers, cored, seeded and chopped
8 tomatoes, mixed heirloom, chopped 1 small red onion, chopped
6 garlic cloves, minced or pushed through garlic press
6 cup quality tomato juice
1⁄2 cup sherry vinegar
1⁄2 cup quality extra virgin olive oil sea salt to taste

Directions

  1. Run each vegetable through food processor until finely chopped but not pureed.
  2. After each vegetable is processed, place in a large bowl and mix in balance of ingredients.
  3. Chill for at least 4 hours or overnight. Puree 1⁄2 of the soup and add back to bowl.
  4. Ladle into bowls and finish with some fresh herbs before serving.

Note: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.

Recipes are courtesy of Living Plate Nutrition Education and Counseling Center in Far Hills where Registered Dietitian Nutritionists and Culinary Professionals come together to empower you to reach and maintain your health goals.


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