Post on 30-May-2018
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Contents
Apple raspberry valentine crisp 2artichokes with yogurt 4arugula salad 6prosciutto wrapped asparagus 8avocado soup 10blackberry mousse 12blueberry Muf n 14Broccoli Soup 16
Cabbage Leeks 18Cantaloupe Bread 20Spicy Carrot Soup 22Roasted CauliFlower 24Cherry Pie 26Mashed-Potato Cakes with kale 28Kiwi jam 30Mango Lime Rice 32
Wild Mushroom soup 34Orange Muf n 36Yin Yang Papaya 38Red Bell Pepper Coulis 40Pineapple Payasam 42Plum Clafoutis 44Pom Guac 46Pomelo Salad 48
Pumpkin Cake Roll 50Rasberry Summer Pudding 52Spinach Cheese Squares 54Butternut Squash Lasagna 56Strawberry Salad 58Sweet Potato Pecan Pie 60Fresh Tomato Salsa 62Dilled Baby Shrimp & WatermelonNapoleons 64
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Yield: 2 servings
1 sheet (9 1/2 x 10-inch) puff pastry (sold ingrocery 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
APPLERASPBERRYVALENTINE
CRISPBY WASHINGTON APPLECOMMISION
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IAPPLE
On oured surface, roll puff pastry into 14
x 10-inch rectangle. Cut pastry into two 7 x10-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 heart into 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 water 4 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 YOGURTby Hanna Jung
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IIARTICHOKE
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, ush with the base,
and clip the sharp point 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, andshallotsin 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)
ARUGULASALADby anonymous
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IIIARUGULA
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hotoil about 1 minute. Add the tomatoes,wine, sage, and thyme; increase theheat to medium-high and simmer 2 to3 minutes. Stir in the cannellini beansand basil. Season with salt and pepper.Continue cooking until beans are heatedthrough, 3 to 4 minutes.
Arrange the arugula on a serving plat-ter. Spoon the bean mixture over thearugula. Top with the shaved Parmesancheese if desired.
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1/2 lb prosciutto, sliced
1/2 package (8 ounces) Neufchtel cheese,softened
12 spears fresh asparagus, trimmedPROSCIUTTOWRAPPEDASPARAGUS
by Trish via Allrecipes.com
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IVASPARAGUS
Preheat oven to 450 degrees Fahrenheit(230 degrees 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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3 eggs
1 cup sugar 2/3 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, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, if desired
AVOCADOSOUPby Chuanqi Li
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VAVOCADO
Beat eggs on high speed 5 minutes.
Gradually beat in sugar. Stir in pumpkin andlemon juice. Combine and sift our and
remaining dry ingredients (not the nuts).
Fold the our 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 lling ingredients and beat until
uffy. Unroll cake and spread lling over cake. Top with nuts and roll. Chill.
Serving Suggestions: 1. Cut each slice of
cake and sprinkle with cinnamon. 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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BLACKBERRYMOUSSEby Julee Rosso
Sheila Lukins
1 tablespoon un avored gelatin
2 tablespoons cold water Juice and grated zest of 1 orange
2 pints blackberries, or 2 bags (10 ounces each)
frozen berries without sugar; reserve 8 to 10 whole
berries for garnish
2 egg yolks
1/2 cup sugar
2 tablespoons Cointreau
2 cups heavy cream
2 kiwis, peeled and sliced, for garnish (optional)
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VIBLACKBERRY
1. Soak the gelatin in the cold water in a
saucepan for 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 for another minute.
3. Put the egg yolk mixture in the top of 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 wellblended. Whip the heavy cream to soft
peaks and fold gently into the blackberry
and egg yolk mixture. Divide among serving
dishes and chill until ready to serve.
5. Garnish with a few slices of kiwi and a
whole berry, or with the berries alone.
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3 eggs
1 cup sugar 2/3 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, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, if desired
BULUBERRYMUFFIN
by CM
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VIIBLUBERRY
Preheat oven to 375F. In a large mixing bowl,
cream together butter and sugar until light anduffy; 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 avor, but this step may be skipped, if
you wish). Add the remaining whole berries and
stir in gently by hand.
Spray a 12 muf n baking pan with Bakers Joy (or
other non-stick spray). Fill greased muf n cups3/4 full. Sprinkle sugar on top of unbaked muf ns
(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 muf n
after several minutes to free it from the pan and
cool on wire racks. Muf ns may be brushed with
melted butter and sprinkled with sugar, if desired.
At our test kitchen, we sometimes sprinkle
blueberry muf n tops with cinnamon sugar or
ground hazelnuts or spread with lemon or vanilla
icing and top with thinly sliced almonds.
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2 tablespoons butter
1 onion, chopped1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli orets
3 tablespoons butter
3 tablespoons all-purpose our
2 cups milk
ground black pepper to taste
BROCCOLISOUP
by Eric Garcia
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VIIIBROCCOLI
Melt 2 tablespoons butter in medium sized
stock pot, and saute onion and celery untiltender. Add broccoli and broth, cover
and simmer for 10 minutes. Pour the soup
into a blender, lling 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 usea stick blender and puree the soup right in
the cooking pot. In small saucepan, over
medium-heat melt 3 tablespoons butter,
stir in our and add milk. Stir until thick and
bubbly, and add to soup. Season with
pepper and serve.
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1 medium green cabbage
3 large leeks3 tablespoons butter
1/3 cup vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
CABBAGE& LEEKSby Megan McGlynn
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IXCABBAGGE
Trim leeks and slice into 1 to 1 1/2-inch
lenghs. Cut the rounds into thin strips. Soak in 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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CANTALOUPEBREAD
by Yie Ma
1 3/4 c. all-purpose our
2 tsp. baking powder 1/4 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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XCANTALOUPE
Dice small amount of cantaloupe into
blender. Set on grind just long enough tomash cantaloupe into pulp do not over
grind, will be too soupy. Set aside.
Mix our, baking powder, salt and soda,
sifting 3 times.
In separate bowl, cream sugar and
shortening until light and uffy. Add egg andbeat well. Add cantaloupe pulp and mix.
Add our mixture, 1/2 cup at a time, beat
until smooth. After each addition put into
well-greased oured 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 at-leaf parsley
SPICYCARROTSOUP
by Andrew J. Powning
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XICARROT
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 of cauli ower
2-3 cloves of garlic, peeled and coarsely mincedLemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
ROASTEDCAULIFLOWER
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XIICAULIFLOWER
1 Preheat oven to 400F. Cut cauli ower
into orets and put in a single layer in anoven-proof baking dish. Toss in the garlic.
Squeeze lemon juice over cauli ower 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 topis lightly brown. Test with a fork for desired
doneness. Fork tines should be able to easily
pierce the cauli ower. Remove from oven
and sprinkle generously with Parmesan
cheese. Serve immediately.
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XIIICHERRY PIE
Preheat oven to 400 degrees F (205 degrees
C). Place bottom crust in piepan. Set topcrust 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, ute edges and cut
vents in top. Place pie on a foil lined cookiesheet --- in case of drips! Bake for 50 minutes
in the preheated oven, until golden brown.
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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)
MASHED-POTATOCAKES WITH
KALEby Michael Perry
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XIVKALE
Bring water to a boil in a Dutch oven; add
kale. Cover and cook over medium heat5 minutes 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 teaspoonsalt, 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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24 kiwis, peeled and mashed
3/4 cup pineapple juice1/4 cup fresh lemon juice
3 apples, unpeeled and halved
4 cups white sugar
KIWIJAM
by Dan Polant
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XVKIWI
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, lling 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 lled 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 thebottom of a large stockpot and ll
halfway with water. Bring to a boil over
high heat, then carefully lower the jars
into the pot using a holder. Leave a 2
inch space 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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2 cups brown rice
4 cups water 1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
1 mango, peeled, pitted, and cut into 1/2 inch
cubes
MANGOLIME RICEby David Quick
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XVIMANGO
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 oil
2 tablespoons nely chopped celery2 tablespoons nely chopped shallots2 tablespoons nely chopped carrotCooking spray1 cup thinly sliced button mushrooms2 cups thinly sliced shiitake mushroom
caps1 (14-ounce) can fat-free, less-sodium
chicken broth1 teaspoon dry sherry1/2 teaspoon chopped fresh parsley1/4 teaspoon chopped fresh tarragon1/4 teaspoon ground black pepper 1/8 teaspoon salt
WILDMUSHROOMSOUP
by Ellie Schuhmann
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XVIIMUSHROOMS
Heat butter and oil in a large nonstick skillet
over medium-high heat. Add celery, shal-lots, and carrot; saut 3 minutes or until
lightly browned. Spoon vegetable mixture
into a medium bowl.
Coat pan with cooking spray. Add button
mushrooms; saut 3 minutes or until lightly
browned. Add button mushrooms to vege-
table mixture. Coat pan with cooking spray.
Add shiitake mushrooms; saut 3 minutes
or until lightly browned. Add shiitake mush-rooms to vegetable mixture.
Combine vegetable mixture and broth in
a medium saucepan; bring to a boil over
medium heat. Cover, reduce heat, and sim-
mer 30 minutes. Stir in sherry and remaining
ingredients. Simmer, uncovered, 5 minutes.
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10 oz of mandarin oranges, drained.
1 medium egg, slightly beaten.1 cup of our.
cup of sugar.
cup of butter.
cup of milk.
1 teaspoon of baking powder.
teaspoon of salt.
teaspoon of allspice.
teaspoon of nutmeg.
ORANGEMUFFINOrangeRecipes.org
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XVIIIORANGE
Preheat your oven to 350F (175C).
Sift the our with all of 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 muf n tins about three-
quarters full.
Bake for 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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XIXPAPAYA
Combine the coconut milk, milk, sugar, and
tapioca in a medium-size saucepan, andbring to a boil over high heat. Reduce the
heat to low and simmer, stirring frequently,
until the tapioca is translucent and the
mixture is slightly thickened, about 5 minutes.
Do not overcook; the mixture will continue
to set as it cools. Stir in the vanilla extract.
Let the tapioca cool. Cover and refrigerate
until it is well chilled, at least 1 hour.
Halve the papayas and remove the seeds.
With a spoon, scoop out the esh and placeit in a blender or food processor. Process the
papaya to a puree. (There should be about
2 cups of puree.) Cover and refrigerate until
well chilled, at least 1 hour.
To serve, spoon the tapioca pudding into
1 side of each soup bowl, then add the
papaya puree on the other side, forming a
yin-yang pattern. Garnish with a mint sprig
and serve at once.
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2-3 large red bell peppers
2 oz. extra virgin olive oil2 Tbsp. chopped shallots
cup vegetable stock
1 Tbsp balsamic vinegar
Kosher salt & ground white pepper, to taste
RED BELLPEPPERCOULIS
by Danilo Alfaro
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XXII
XXRED BELL PEPPER
Remove the core, seeds and membranes
from the peppers and roughly chop them.Heat a heavy-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 sometimesblow 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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Pineapple(ripe) - 1 no
(cut into small pieces)Sugar - 300 gm
Coconut milk - 2 tins
(or u can extract the milk from 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
PINEAPPLEPAYASAMby Maneka Nirmal
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XXIPINEAPPLE
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
rst extract. When the rst extract begins
to boil, add the washed chowari. When
the chowari is cooked and payasam is
nicely done, remove from ame. Add the
fried cashewnuts and raisins. Sprinkle the
powdered ingredients and mix well. Close
the pan with a lid to keep the yummy avo
Tips:
1) If u r using tinned coconut milk, avoid thethree steps of extract milk.
simply mix one cup water to the rst 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 of four
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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XXIIPLUM
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 cooledbutter, salt, our, vanilla and almond extract,
as well as the sugar.Blend brie y (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 (check by 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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1/4 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
POMGUACby Amanda Visconti
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47
XXIIIPOMEGRANATE
Combine the onion with the juice of 2 limes
in a small bowl; allow the onion to soak inthe lime juice for 2 hours. Strain through a
ne-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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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
1 medium pomelo
1 carrot, peeled and cut into ne 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 sh sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic
sauce
POMELOSALADby Andrea Nguyen
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49
XXIVPOMELO
Put the salt in a small saucepan and ll 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 esh. 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 to reveal its eshy pith. Then use
your ngers and knife to remove the pith so that
all thats remaining is the white covered esh.
Pry the pomelo open and split into two parts.Then use a knife, scissors and your ngers to peel
away the skin from each segment and remove
the esh. Separate the esh into bite size pieces
and deposit in a bowl. For the dressing, combine
sh 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 ngers
or tongs to combine well. Add the dressing and
toss. Taste and adjust the avors, as needed.
Transfer to a plate, leaving any liquid behind and
serve.
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3 eggs
1 cup sugar 2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup four
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, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, if desired
PUMPKINCAKE ROLLby Bo Wang
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51
XXVPUMPKIN
Beat eggs on high speed 5 minutes.
Gradually beat in sugar. Stir in pumpkin andlemon juice.
Combine and sift our and remaining dry
ingredients (not the nuts). Fold the our
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 lling ingredients and beat until
uffy. Unroll cake and spread lling over cake. Top with nuts and roll. Chill.
Serving Suggestions:
1. Cut each slice of cake and sprinkle with
cinnamon. 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
1 1/2 cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream
RASBERRYSUMMERPUDDING
by FeiFei
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53
XXIVRASPBERRY
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 overnight.
The next day, remove plastic wrap, and
invert onto a plate. Serve chilled, with
whipped cream on the side.
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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 our
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon red pepper akes
20 ounces frozen spinach, thawed and squeezed
dry
1 ounce freshly-grated Parmesan cheese
SpinachCheeseSquares
by Yi-Wei Chia
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55
XXVIISPINACH
Preheat oven to 350 degrees F. Lightly spray
a 9-inch square baking pan with non-stick cooking 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, our, salt,
garlic, black pepper, and red pepper akes
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 andlet cool to room temperature. Cut into small
squares. Serve either at room temperature
or warm. This can be made ahead of time,
refrigerated or 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 our
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
BUTTERNUTSQUASHLASAGNA
by Andrea Nguyen
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57
XXVIIISQUASH
Heat the oil in a heavy large skillet over medium-
high 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 our 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 blenduntil 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.
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Ingredients
12 ounces strawberries, hulled and cut into 1/4-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
STRAWBERRYSALAD
by Ellen Wilson
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59
XXIXSTRAWBERRY
Directions
Most 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 favor the
lovely strawberry juices.
Preheat a large nonstick frying pan to medium
hot and add a splash of olive oil. Press a basilleaf 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
leaves. To serve, drizzle with balsamic vinegar
and extra-virgin olive oil.
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1 1/2 cup diced fresh tomatoes
1 tbsp diced seeded fresh jalapeno pepper 3 tbsp nely diced onion
2 tbsp nely chopped fresh cilantro
1 tbsp Balsamic vinegar or fresh lime juice
1 clove garlic, minced
1/4 tsp salt
FRESHTOMATOSALSAby Elizabeth Hill
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XXIITOMATO
In medium bowl, combine all ingredients.
Let stand, covered, at room temperature for 30 minutes.
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XXIIWATERMELON
Mix together the shrimp, mayonnaise and
dill. Chill until ready to serve.To serve, place a round of the watermelon
on a serving plate and top with a thin layer
of the shrimp salad.
Top that with another round of the
watermelon
and then another layer of the shrimp salad.
Top that with another watermelon round.Place a cocktail shrimp on top with a sprig
of dill. Repeat to create 4 Napoleons.
Servings: Serves 4
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Aallspice 36almond extract 26, 44apple 2arugula 6asparagus 8, 9avocado 10, 46
Bbaking powder 14, 20, 36balsamic vinegar 40, 58basil 6, 58blackberry 12black pepper 10, 56black plums 44blueberries 14brandy 44butter 14, 18, 28, 44button mushrooms 34
Ccabbage 18cannellini beans 6cantaloupe pulp 20Cardamom 42carrot 34, 48carrots 22Cashew nuts 42cauli ower 24celery 16cheddar cheese 54 cheese 6
cherries 26chicken 48
chicken broth 10chile peppers 46Chowari 42cilantro 10, 32, 46, 48, 62cinnamon 2, 50, 60coconut 42coconut milk 38Coconut milk 42cream 52cumin 10Cumin 42
Ddill 64
Eegg 20, 36eggs 14, 44, 54, 60
F sh sauce 48 our 14, 20, 44
Ggarlic 24, 54, 62Ghee 42ginger 42green onion 10, 28
Index
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Vvanilla 50vanilla extract 14, 26, 38, 44vegetable broth 18vegetable stock 40
Wwatermelon 64white pepper 40
Yyogurt 2, 22yolk 12