Granola Parfait

dscn40591 cup muesli or granola
1 cup favorite yogurt (I use nondairy yogurt) such as blueberry, lemon, strawberry, apple or kiwi lime
1 cup fresh fruit, sliced
1 cup all-fruit preserves or applesauce
Fresh mint

In a parfait glass, alternately layer yogurt, sliced fruit, preserves and muesli or granola. Garnish with fresh mint.

Recipe submitted by Dr. Susan Smith Jones

LISTEN: Easy & Permanent Weight Loss
Dr. Susan Smith Jones on Bloom Talk

BLOOMIN In the KITCHEN: Arugula Apple Fennel Salad

January 2, 2011 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_2703A colorful salad with a refreshing twist!

My friend Liz makes a wonderful fennel salad with currants, red onions and granny smith’s. Looking for an exciting new salad to serve over the holidays, I borrowed her idea and switched juice sweetened cranberries for currants and added arugula for a burst of color and flavor.

I love the contrast of tart and sweet, the crunch of the fennel and apples and how “clean” the flavors blend. With a splash of lemon juice and olive oil, it’s loaded with everything I look for in a great dish: fresh, healthy, organic and yummy!

3 fennel bulbs ~ cut into julienne
4 granny smith apples ~ peeled, cored and sliced
2 cups arugula ~ torn into small pieces
1/2 cup juice sweetened cranberries
1 large red onion ~ sliced into thin rings
Vinegarette to taste: Juice of 1 lemon and approx. 1/2 cup extra virgin olive oil (ratio: 1 part lemon juice to 2 parts olive oil)
Sea salt & pepper to taste

In a large bowl, toss all ingredients and refrigerate until ready to serve (up to 2 hours).

*Organic ingredients really “cleans” up this dish

Blog: Cleaning up Holiday Recipes

Wake-Up Carrot Juice

img_2131Refreshing way to start the day!

Paired with the sweetness of apple and pear, carrots come alive and so will you. Ginger gives this juice its added zing so you can get up and go!

3 carrots
1 pear
1 apple
1 piece ginger (thumb size)
mint leave
s

Place all ingredients in a juicer and extract juices into a pitcher. Stir and pour into glasses. Top off with mint leaves. Serves 2

Apple Butter Pulled-Pork

August 24, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, main meals

I wanted something easy to make the day before a summer barbecueimg_2178, but don’t like to using processed BBQ sauce.

Lisa, my recipe-trading friend from “forever,” suggested this slow cooked pulled pork recipe using apple butter. For a bit more sweet you can add some apricot preserves but try and find fruit butters and preserves with low or no added refined sugar. The apple butter I used here was organic and the pork “butt” was farm raised. But pork tenderloins work just as well.

3 lbs pork butt or pork tenderloins
1 1/2 cups water
1 medium onion, chopped
3-4 cloves minced garlic
2 cups apple butter
2 cups peeled, cored and sliced apples
salt & pepper to taste

Put all ingredients, except apple butter and apples, in a slow cooker for 8 to 10 hours. After two hours add the apple butter. Add the apple slices for the last hour of cooking. When fully cooked, pork should pull apart very easily and will have absorbed the liquids.

Serves 4 to 6 as sandwiches or over “dirty” brown rice. Can be made one day in advance, reheated and served. If not using a slow cooker, cover and bake at 300 degrees.

Good Start Rice (or Quinoa) Pudding Breakfast

August 12, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen

img_2190 Great way to make leftover grains disappear. Guests love my breakfast pudding as a yummy, healthy start to the day!

Use quinoa for extra protein. I love almond milk for a creamy non-dairy treat!

2 cups cooked basmati rice or quinoa
1/2 cup milk or rice, soy, or almond milk
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of sea salt
1/4 cup plus extra maple syrup
1/2 cup chopped walnuts
1/4 cup raisins or blueberries
1/2 teaspoon vanilla
Toasted unsweetened coconut

Cook your grain of choice, rice or quinoa, according to package directions - I usually use leftovers from the night before. In a medium skillet on medium heat, add grain and toss with milk, cinnamon, nutmeg and salt until much of the milk is absorbed. Add maple syrup, walnuts, raisins or berries. Toss to heat until liquid is fully absorbed being careful not to scorch. Remove from heat and add in vanilla.

Place in individual bowls. Drizzle with additional maple syrup if desired and sprinkle with toasted coconut. I add extra fruit on top, such as raspberries, peaches, pitted cherries, and serve in a pool of warm milk. Serves two.

Terry’s White Bean Salad with Roasted Tomatoes and Arugula

July 15, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, salad

Great summer recipe loaded with veggies from Clean Food author Terry Walters

mla102448_0607_beansalad_l 2 sweet onions, cut into wedges (Walla Walla or Vidalia)
1 fennel bulb, halved, cored and chopped
5 carrots, chopped
Extra virgin olive oil
1/2 teaspoon coarse sea salt
Freshly ground black pepper
8 tomatoes, halved or quartered depending on size
3 cups cooked great northern or navy beans
6 cups arugula leaves

Preheat oven to 400 degrees F.

In glass baking dish, combine garlic, onions, fennel and carrots. Drizzle with just enough olive oil to coat vegetables evenly. Toss with sea salt and plenty of pepper. Roast uncovered 20 minutes or until just tender. Remove from oven, fold in tomatoes and beans and return to oven to roast an additional 10 minutes or until tomatoes are soft.

Remove from oven, cover individual plates or large platter with fresh arugula, top with bean and vegetable mixture and serve.

Serves 4

Terry Walters on Bloom Talk Radio:
Eating Clean
Smarter Food

www.terryskitchen.net

Smarter Food

July 15, 2010 by Barb Scala  
Filed under Bloom Talk, food

2410887986_390283a9deCan yum and healthy go together? You bet!

Guests: Dr. Kurt Strecker of the Center for Better Health, co-founder of Pursuit Athletic Performance and triathelete and Terry Walters author of Clean Food and her new cookbook Clean Start

1287513682_escucha-musicstore-music-headphoneLISTEN on Bloom Talk
Podcast: Recorded July 15, 2010 (46 min)

Empower yourself to make smarter food choices by knowing more about the foods you eat. What are good fats to include and bad fats to keep out? Can healthy and sweet go together? How can we fuel ourselves and stay energized and nourished without forgoing great taste?

Dr. Kurt Strecker

Dr. Kurt Strecker

Cookbook author Terry Walters

Cookbook author Terry Walters

Dr. Kurt Strecker stirs up the pot and give us a new outlook on healthy foods.  He declares “Fat is not the enemy!” and talks about ways to get started in changing up your food routine. Dr. Kurt also claims that by denying yourself and feeling deprived you can actually eat more.

Then we sizzle with Terry Walters  in the kitchen with her delicious and “cleaner” recipes. Terry debuts her yummy new Blueberry Tart and talks about other tasty recipes which are more sustainable.

“We do ourselves the biggest service by going closer to the source  and recognizing how food grows…. and foods that are nutritionally void fall by the wayside. This supports our good health and the health of our environment. “

Recipes:
Mango Madness Smoothie
White Bean, Tomato and Arugula Salad
Blueberry Tart

Guest Websites:
www.TheCenterforBetterHealth.com
www.TerryWalters.net

Olive-Basil Hummus

img_1754Not your run of the mill hummus and something to snack on anytime!

1 15 oz can organic garbanzo beans (chickpeas)
2 tablespoons Tahini (ground sesame butter)
2 tablespoons extra virgin olive oil plus more to drizzle
Juice of 1/2 small lemon
1 clove garlic
1/2 teaspoon cumin
8 kalamata olives (pitted)
1/2 cup loosely packed fresh basil
sea salt and freshly ground pepper (to taste)

Drain juice from chickpeas and reserve. Place ingredients except olives and basil in food processor. Process until smooth throughout. Add reserved chick pea liquid a little at a time if the mixture is too dry and chunky. Add olives and basil and pulse until desired consistency. Serve with healthy chips and extra virgin olive oil drizzled on top.

Barb’s Healthy Link Pics:
Olives
Chickpeas/Garbanzo Beans
Basil
Cumin

Arugula & Beet Salad

April 7, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, salad

img_1531 Bored of the same ole’ salad. Color it up with red and golden beets and add punch with fresh spring arugula!

2 red beets
2 golden beets
extra virgin olive oil
1 bunch arugula
1/2 cup pine nuts
crumbled goat cheese
sea salt & freshly ground pepper
1 recipe Lemon Dijon salad dressing (recipe below)

Preheat oven to 375 degrees. Trim tops and bottoms off of beets and drizzle with olive oil. Sprinkle with sea salt to taste. Wrap beets separately with foil and roast in the oven for approximately 1 hour or until a knife is easily inserted through the center. Let cool. Peel skin off of beets and cut into 1/4 inch thick slices. Place pine nuts on a cookie sheet and roast in the oven for approximately 7 to 10 minutes or until lightly golden. Let cool. In a bowl, toss arugula with the salad dressing and salt and pepper to taste. Place individual portions of arugula on separate salad plates and top with beet slices, alternating golden and red beets. Drizzle a small amount of the salad dressing on the beets to lightly coat. Sprinkle pine nuts and crumbled goat cheese on top to taste, reserving the same amounts for the other salad plates. Serves 2 to 4.

RECIPE: Lemon Dijon Salad Dressing

Asian Spiced Scallops & Kale Salad

March 3, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_1499

Leafy greens and scallops go Asian in this zesty dish!

Great lighter dinner or a lovely lunch. Or serve the scallops as the main attraction over rice and have the kale salad on the side. Either way, you’ll enjoy the healthy benefits of a dark leafy green this spring and scallops which are local to my coastal community.

Scallops:

1 lb. sea scallops
1/4 cup lemon juice
1/4 cup + 2 tablespoons extra virgin olive oil
2-3 teaspoons Asian spice mix (or make your own by combining 1 teaspoon each of curry powder, cumin, tumeric, garlic powder, cinnamon, allspice, star anise, nutmeg plus 1/2 teaspoon chili powder, sea salt & black pepper)

Kale salad:

1 bunch kale
1/3 cup lemon juice
1/3 cup wheat free soy sauce
1/3 cup extra virgin olive oil
Sea salt & pepper to taste

Rinse the scallops. Combine the Asian spice mix, lemon juice and 1/4 cup olive oil in a bowl. Add the scallops and marinate for 1/2 hour.

Wash and dry the kale. Cut tough veins from each leaf and chop the kale in 1 to 2 inch strips. Combine the lemon juice, soy sauce and olive oil in a jar and shake vigorously till combined. In a bowl, toss the kale with the lemon-soy dressing till each leaf is coated. Refrigerate till ready to serve (salad can stay up to several hours in the fridge as the leaves soak up the dressing without wilting).

Remove the scallops from the marinade but reserve juices. Heat 2 tablespoons olive oil in a cast iron skillet or heavy pan over moderate high heat, being careful not to allow the oil to get too hot and smoke. Sear the scallops on both sides till cooked throughout (approx. 2-4 minutes each side depending on size and heat temp) but do not overcook which makes them tough and rubbery. Remove the scallops from the pan.  Add the marinade to the pan and quickly heat juices till syrupy.

Toss the kale salad with sea salt and freshly ground black pepper. Plate each dish by pooling some sauce on the plate, add a bed of the kale salad  and place 4 to 5 scallops on top or serve separately.

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