©2014 NGC Network US, LLC. NATIONAL GEOGRAPHIC CHANNEL and the Yellow Border design are trademarks of National Geographic Society; used with permission.
A COLLECTION OF
HEALTHY RECIPES
by
l asked some of
This fall, National Geographic Channe
rite recipes.
our favorite celebrities for their favo
to be healthy.
had
es
The only catch was that the dish
inning authors, Oscar-winning
NFL greats, MLB sluggers, Caldecott-w
all answered NGC’s call.
actors, top chefs and entrepreneurs
r disposable income on fast food;
Americans spend 10 percent of thei
daily; and we eat nearly one-third
nearly 25% of all people eat fast food
more packaged than fresh food.
try and do something about it.
With this in mind, we were inspired to
t,
ndbreaking, six-hour miniseries even
So, as an accompaniment to the grou
EAT: THE STORY OF FOOD
SUNDAY, NOV. 23, at 9/8c
PREMIERING FRIDAY, NOV. 21, through
ety of delicious dishes from worldwe are thrilled to present a huge vari
ers and artists — all with one thing in
class actors, athletes, activists, writ
to our fast-food lifestyle.
common: they are healthy alternatives
ts and smoothies,
Enclosed you’ll find ideas for breakfas
s. The food is as varied
side
lunches and snacks, main courses and
we hope you discover
as the celebrities who responded, and
watch
a few new ways to eat healthy as you
EAT: THE STORY OF FOOD.
download
All that we ask in return for the free
l food bank.
loca
r
you
to
is that you donate one can of food
Pass it along … and bon appetit!
Table of Contents
5 Jeremy Affeldt San Francisco Giants
Cowboy caviar
6 Louie Anderson Comedian
after the show stir-fry
7 8
10 Lilly & Audrey Andrews Child chefs
Denise Austin Fitness guru
farro and winter vegetables
Chicken Curry Bar
chicken lettuce wraps
11 Hilaria Baldwin TV personality/yoga instructor
brown rice vegetable paella
12 Joe Bastianich Restaurateur/TV personality
hay-smoked potatoes
14 Lidia Bastianich Chef, cookbook author/TV personality
elbows with sweet potatoes, parsley and capers 15 spinach and chickpea soup
16 tomato soup
17 18 19 20 Mayim Bialik Actress/blogger
Anna Maria Boiardi Chef
Bobbi Brown Makeup entrepreneur
Breena Clarke Author
Tabatha Coffey Hairstylist/TV personality
branzino baked under a salt crust
coconut kale cherry smoothie
corn miller
chocolate pudding
21 GLUTEN-FREE ZUCCHINI BROWNIES
22 quinoa cakes
Laurie David Activist
23 QUICK-ROASTED RED PEPPER SAUCE
24 Raul De Molina TV personality
white gazpacho
25 Tomie dePaola Children's book writer
second simplest pasta ever
26 Haylie Duff Actress
27 Barbara Eden Actress
meat loaf
28 Vicki Escarra CEO
banana oatmeal hotcakes with spiced maple syrup
veggie and yogurt sandwich
29 Estelle
Singer
grilled lemon chicken
30 coconut chicken with exotic black rice
31 32 Lizanne Falsetto Entrepreneur/wellness expert/food blogger
Clare Galterio TV personality
Nina Garcia Magazine editor/TV judge
Boo-Boo's banana chip cookies
shrimp ceviche
Table of Contents
33 Brett Gardner New York Yankees
Southwest turkey burger
Duff Goldman Pastry chef/TV personality
34 buckwheat cake jars with fresh fruit
and blueberry Greek yogurt
35 Eric Greenspan Chef
green dog drink 36 Hélène Grimaud Pianist
GRILLED TOMATO and MOZZARELLA PIZZA
37 38 39 James Gummerson Daddy blogger
Michael Harney Actor
Bindi Irwin TV personality
stuffed Portobello mushrooms
seared salmon with kale and apple salad
beetroot hummus 40 Freddie Jacobson Professional golfer
Sesame seared tuna with
Asian-style shirataki noodles
41 Thomas Jones NFL player, Jets, Bears
Shrimp and asparagus in lemon sauce
42 Susan Kelleher Veterinarian/TV host
Jicama salad
43 Ali Larter Actress/cookbook author
Carrot ginger soup
44 vegan chocolate truffles
45 Alison Levine Mountain climber/author
tanker stew
46 Nastia Liukin Olympic gymnast
chicken shish kabob with Cajun BBQ sauce
William Ivey Long Costume designer and Chairman
47 of the American Theater Wing
Brussels sprouts and broccoli
48 GUACAMOLE
49 50 51 52 54 55 Eva Longoria Actress
Simon Majumdar Food writer/TV personality
Dave Marciano Fisherman
Sasha Martin Food writer/blogger
Angie Martinez DJ
Debbie Matenopoulos Talk show host/author
Peter & Mary Max Artist
red lentil dahl
"WICKED TUNA" Tuna or shark steaks
pistachio date balls
Cuban medianoche empanadas Greek lentil soup
kale bean soup Mary McCartney Photographer
56 NEW POTATO and ASPARAGUS SALAD
WITH MUSTARD DRESSING
57 super vegetable salad
Paul McCartney Musician
Table of Contents
58 AnnaLynne McCord Actress
59 Cesar Millan Dog Behavioralist/TV host
60 Nathan Myhrvold Former chief tech officer/chef
61 Jackie Ourman Chef and food blogger
Asian fusion-style veggies and rice
shrimp ceviche
pressure-cooked quinoa salad with cauliflower
blackened catfish
62 sautéed chicken with fiesta quinoa
63 almond joy cUPCAKES
64 65 Diamond Dallas Page Wrestler/yoga instructor
Bernard Pollard Tennessee Titans
Sandra Postel Director, founder/Global Water project
pork chops with apples and onions
creamy chipotle carrot soup
Wolfgang Puck Chef
66 rotisserie garlic chicken
with roasted vegetables
67 Raghava KK Artist
upma
68 spinach quiche cups
69 Abigail Raines Mommy blogger
Bill Rancic TV personality/restaurateur
pear and porcini insalata
70 LeAnn Rimes Singer
chicken with pumpkin seed mole
71 Holland Roden Actress
raw cacao energy balls
72 Enric Sala Explorer
73 Don Saladino Fitness trainer
pa amb tomaquet I pernil (bread with tomato)
mini meat muffins
74 Susan Sarandon Actress
turkey basil artichoke meatballs
75 Jessica Seinfeld Author
BAKED SWEET POTATO chips
76 Beth Stern TV personality/animal activist
77 Michael Strahan Former football player/TV host
78 79 Trudie Styler Actress/producer
Alison Sweeney Actress/writer/TV host
quinoa side dish
roasted Brussels sprouts
sPICED ZUCCHINI, SQUASH AND CARROT FRITTERS
green beans WITH crumbled feta cheese
80 SANOV FAMILY OATMEAL PANCAKES
81 vegan spinach and quinoa enchiladaS
Jenna Dewan Tatum Actress
Marlo Thomas Actress
82 sugarless apple banana blueberry muffins
with fresh fruit jam
Steve Weatherford New York Giants
83 OSTRICH MEATBALLS, TWICE BAKED POTATOES
AND GRILLED APARAGUS Jeremy Affeldt
Jeremy Affeldt is a pitcher for the three-time World Champion San Francisco Giants (2014, 2012,
2010). He and his wife, Larisa, are founders of Generation Alive, a non-profit that helps create young
leaders committed to serving others, including people in dire situations such as hunger, extreme
poverty and human trafficking. He is the author of “To Stir a Movement, Life Justice and Major
League Baseball.” Visit www.GenerationAlive.org for more.
Cowboy Caviar
Ingredients
1 can Shoepeg Corn (drained)
1 can black-eyed peas (drained)
2 avocados cubed
2/3 cup cilantro chopped
2/3 cup green onions sliced
½ cup of tomatoes diced
¼ cup of olive oil
¼ cup red wine vinegar
2 cloves garlic
1 teaspoon cumin
Salt and pepper, to taste
DIRECTIONS
Mix ingredients in bowl. Chill and serve.
5
Louie Anderson
Comedian Louie Anderson’s podcast is available on itunes.apple.com.
After The Show Stir-fry
Ingredients
6 ounces of chicken or turkey or beef
Cut the meat into strips season with salt and pepper
Chop small onion and some mushrooms
Add a fresh tomato
DIRECTIONS
Cut meat into strips and season with salt and pepper.
Chop a small onion, mushrooms and tomato. Get a large
frying pan and add 2 tablespoons of olive oil. Heat until
hot and then add in meat. Simmer on each side until done
(about 5 minutes on each side). Add onions, mushrooms
and tomatoes. Cover for a few minutes and simmer. Add
½ bag of frozen veggies, cover, and cook to liking.
Sometimes I like to add soy sauce and a little hot sauce!
6
Lilly & Audrey Andrews
Lilly and Audrey Andrews, known to their fans as
"The Twin Chefs" are authors of the book, “We Heart Cooking.”
farro and winter vegetables
This is our go-to dish for a cold winter night. It’s the ultimate comfort food—warm
and really hearty but with no frying, breading or butter.
Hands-On Time: 8 minutes Total Time: 48 minutes Serves 5 (serving size: about 1 cup)
Ingredients
½ butternut squash
½ red onion
3 teaspoons olive oil, divided
½ teaspoon kosher salt, divided
1 cup uncooked farro
3 cups water
1 bunch green chard (about 6 ounces)
1/8 teaspoon black pepper
DIRECTIONS
Preheat oven to 450 degrees. Using a knife, remove
peel from butternut squash. Discard seeds and cut
pulp into ½-inch dice. Place in a 9 x 13-inch baking
dish. Chop onion and add to squash in dish. Drizzle with
2 teaspoons olive oil and sprinkle with ¼ teaspoon salt.
Stir to coat evenly. Bake for 20 minutes or until squash is
tender. While squash mixture is baking, cook farro: Combine
farro with 3 cups water in a saucepan over high heat. Bring to a
boil. Reduce heat to medium-low and simmer 15 minutes or just until tender. Drain.
Coarsely chop chard leaves. Rinse and spin dry in salad spinner or pat dry with
paper towels. When squash is tender, carefully layer chopped chard over squash.
Spread cooked farro evenly over chard. Return baking dish to oven and cook
for 5 minutes or until chard is wilted. Remove dish from
oven and stir casserole gently until combined.
Sprinkle with ¼ teaspoon salt and 1/8 teaspoon
pepper. Drizzle remaining 1 teaspoon olive oil
over top. Stir gently to mix, then serve.
7
Lilly & Audrey Andrews
Chicken Curry Bar
The great thing about a curry bar is that there’s something for everyone,
so even picky eaters are happy!
Hands-On Time: 19 minutes Total Time: 34 minutes Serves: 8
(serving size: ½ cup rice, about ¾ cup curry mixture)
Ingredients
1 1⁄3 cups uncooked dry brown rice
½ cup coconut strips or flakes
½ cup slivered almonds
3 green onions
½ cup golden raisins
½ cup dried banana chips
¼ cup chopped fresh cilantro leaves
8 lime wedges
2 pounds skinless, boneless chicken thighs
1 large onion
2 garlic cloves
1 tablespoon coconut oil
2 teaspoons curry powder
1 teaspoon salt
1 cup fat-free, lower-sodium chicken broth
1 cup light coconut milk
½ teaspoon red pepper flakes
¼ cup mint leaves
DIRECTIONS
Cook Rice: Cook rice according to package directions. Remove from heat.
Cover to keep warm.
Prepare Toppings: Heat a small skillet over medium heat. Add coconut and
toast for 1 to 2 minutes or until mostly golden brown, stirring frequently. Place
in a small serving bowl. Set aside. Return skillet to medium heat. Add almonds
and toast for about 3 minutes or until golden, stirring frequently. Place in another
small serving bowl. Set aside. Trim green onions, then stack and cut crosswise
into thin slices. (You should have about ½ cup sliced onion.) Place in another small
serving bowl. Set aside. CONTINUED ON NEXT PAGE
8
Lilly & Audrey Andrews
Chicken Curry Bar cont.
DIRECTIONS cont.
Place remaining toppings (except for mint) in separate small serving bowls:
raisins, banana chips, cilantro and lime wedges. Set all aside until ready to
serve.
Prepare Curry Ingredients: Cut chicken into 1-inch-thick slices. Set aside.
Cut onion in half through stem end. Place halves, cut sides down, on cutting
board. Beginning at stem end, cut onion into thin slices. Mince garlic.
Cook Curry: Heat coconut oil in a large sauté pan over medium-high
heat. Add onion and garlic, and sauté for 5 minutes or until beginning to
caramelize, stirring often. Add chicken, curry powder and salt. Stir to
evenly coat chicken with curry powder. Cook for 7 minutes or until chicken
is cooked throughout, stirring occasionally. Add chicken broth, coconut
milk, and red pepper flakes and bring to a boil. Reduce heat to medium-low
and simmer for 15 minutes or until sauce has thickened slightly, stirring
occasionally.
Serve Curry: Just before serving, stack mint leaves,
roll up tightly, and thinly slice
crosswise into chiffonade.
Place mint into a small
serving bowl. Arrange
serving bowls with
toppings. To serve,
spoon ½ cup rice into
each of 8 individual
shallow bowls and top
each serving with about
¾ cup chicken curry.
Serve immediately, allowing
guests to add toppings of
their choice.
9
Denise Austin
Denise Austin is a pioneer in the fitness industry who has sold more than 24 million exercise videos
and DVDs, authored 12 books on fitness and starred in the longest-running fitness show in the
history of television. Denise's trademark zest for life, positive outlook and can-do attitude have
endeared her to millions of fans across the country. People can sign up now for her new 10-week,
360°Plan at www.deniseaustin.com and get a complete health and fitness plan that includes
everything from workouts to recipes and motivation.
Chicken Lettuce Wraps
with Sesame Green Beans
Ingredients
8 ounce cooked skinless boneless chicken breast, finely diced
1 (8 ounce) can water chestnuts, drained and diced
1 (8 ounce) can bamboo shoots, drained and diced
½ cup thinly sliced scallions
2 cloves garlic, minced
¼ cup chopped fresh cilantro
2 tablespoons rice vinegar
1 ½ tablespoons toasted sesame oil
1 tablespoon lower sodium soy sauce (if following a gluten-free diet,
check ingredients to ensure soy sauce is gluten-free)
1 teaspoon chili paste such as sriracha
8 large lettuce leaves, separated, washed and patted dry
3/4 pound (about 3 cups) green beans, trimmed
2 teaspoons toasted sesame seeds
DIRECTIONS
In a medium bowl, combine the chicken, water chestnuts, bamboo shoots, scallions,
garlic and cilantro. In a small bowl, whisk together the vinegar, sesame oil, soy sauce
and chili paste. Add 3 tablespoons of the dressing to the chicken mixture, reserve the
rest for the green beans and stir well. Place 4 lettuce leaves on each plate and divide
the chicken mixture evenly between the 8
lettuce leaves. Bring a medium pot of
water to a boil. Add the green beans
and cook until tender/crisp,
about 4 minutes. Transfer the
beans to a colander and
rinse under cold water.
Divide the green beans
evenly between the 2
plates. Top each portion
of green beans with a
drizzle of the remaining
dressing and 1 teaspoon
sesame seeds.
10
Hilaria Baldwin
Hilaria Thomas Baldwin (@hilariabaldwin) is a fitness and wellness expert and the co-founder
of Yoga Vida, a yoga studio with locations in Union Square and Noho in New York. She is also the
Lifestyle correspondent for EXTRA, where she covers fitness, fashion, celebrities and news.
Follow Hilaria on Instagram #hilariaeats for more healthy recipes.
Brown Rice Vegetable Paella
Ingredients
1 ¼ cups short-grain brown rice
4 cups homemade or
good-quality vegetable broth
1 teaspoon crumbled saffron threads
¼ cup Spanish olive oil
1 large Vidalia onion, chopped
8 garlic cloves, minced
4 vine ripened tomatoes,
core removed and chopped
¼ cup dry white wine
1 large fennel bulb,
cut into 8 wedges
1 red bell pepper,
seeded and chopped
8 baby artichokes, halved and trimmed
½ pound royal trumpet mushrooms,
halved lengthwise
2 teaspoons smoked Spanish paprika
4 cups Tuscan kale, stems removed and
roughly chopped
½ - 1 teaspoon sea salt (optional)
1 pound asparagus, woody ends trimmed
and cut into 2-inch pieces
½ cup piquillo or roasted red peppers,
cut into thin strips
¼ cup chopped parsley
1 lemon, cut into 8 wedges
DIRECTIONS
In a medium saucepan, combine the rice and 2 ½ cups
of the broth. Bring to a boil over high heat, lower the
heat and simmer, covered, for 30 minutes. While the
rice is cooking, add the remaining broth in a medium
saucepan. Bring to a boil over medium high heat. Turn
off the heat, add the saffron, cover and keep warm.
In a large paella pan, heat the olive oil over medium- high
heat. To make the sofrito, add the chopped onion, garlic, chopped tomatoes and white
wine. Reduce the heat to medium and cook for 10 to 12 minutes, stirring frequently,
or until the sofrito is thick and reduced by half. The final sofrito will be dark and rich in
flavor as well as color. Add in the fennel bulb, bell pepper and baby artichokes. Cook
stirring frequently for 5-7 minutes or until the vegetables begin to caramelize and wilt.
Next add in the mushrooms. Continue to sauté over medium heat for 7-9 minutes
or until the vegetables are tender. Next add in the paprika and kale and pre-cooked
brown rice, stir to combine. Pour in the hot broth, increase heat to medium high and
bring to a boil. Check for seasoning and add some salt now if needed. Lower the heat to
medium and nestle the asparagus into the pan randomly. Allow the dish to continue to
cook for 20-25 minutes or until the rice is al dente and a crust or soccorat has formed
on the bottom. Turn off the heat, lightly cover the paella with foil and allow to rest for
10 minutes. To serve, arrange piquillo peppers on top, sprinkle with parsley and serve
with lemon wedges. Enjoy!
11
Joe Bastianich
Joe Bastianich is a judge on "MasterChef Junior" airing Tuesdays on FOX.
HAY-SMOKED POTATOES
Nettles, everything bagel granola and Philadelphia potato puree
Serves 2
Ingredients
(Philadelphia potato puree)
200 grams Yukon Gold potatoes, peeled
100 grams cream
75 grams cream cheese,
at room temperature
Salt, to taste
DIRECTIONS
In medium pot, add potatoes and cover
with water and ½ teaspoon salt.
Simmer until fork tender. Drain water
and transfer potatoes to blender
along with scalded cream and cream
cheese. Bend until completely smooth.
Season with salt. Keep warm in small
pot covered with plastic wrap touching
surface of puree so a skin doesn’t form.
Ingredients (Nettle puree)
75 grams nettle, leaves only*
5 grams extra-virgin olive oil
Salt, to taste
DIRECTIONS
Working with gloves, blanch nettles in
abundantly salted water until tender,
about 3 minutes. Shock in ice water
to stop cooking and preserve color.
Squeeze out excess water and transfer
to blender with 2 tablespoon of ice
water along with olive oil to make a
smooth puree. Season with salt and
set aside.
*
12
Ingredients (Hay-Smoked Potatoes)
4 baby purple potatoes
4 baby red bliss potatoes
20 grams hay, organic
DIRECTIONS
Parboil potatoes in abundantly salted
water until partially cooked, about 8
minutes. This process allows the potatoes
to be seasoned uniformly throughout.
Transfer to cast iron pan lined with hay
and cook over medium heat covered until
potatoes are cooked through, about 20
minutes. Potatoes should be perfumed
with hay. Keep warm.
Ingredients (Pickled potatoes)
1 red bliss potato, skin on
1 lime
30 grams rice wine vinegar
10 grams honey
DIRECTIONS
Bring to boil honey and rice wine vinegar.
Using mandoline, thinly slice potato
into rounds. Pour hot pickling liquid
over potatoes and let sit for 10 minutes.
When ready to serve, remove potato
slices and shave faint lime zest on top.
CONTINUED ON NEXT PAGE
You can substitute baby spinach if nettles aren’t available.
Joe Bastianich
HAY-SMOKED POTATOES cont.
Nettles, everything bagel granola and Philadelphia potato puree
Ingredients (Nettle chips)
6 nettle leaves, medium size
Nonstick spray
DIRECTIONS
Line microwave safe plate with plastic
wrap very tightly. Spray with nonstick
spray and working with gloves, lay
nettle leaves on top of plastic wrap.
Spray more nonstick spray on top of
nettle leaves. Cover with additional
plastic wrap and poke 3 holes to form
air pockets. Microwave in 2-minute
intervals, about 6 minutes total until
nettles become crisp. Carefully
remove from microwave using a towel
of oven it since plate will be scorching
hot. Carefully separate the two layers
of plastic wrap and remove chips. Cool
completely and
set aside.
Ingredients
(Everything Bagel Crumble)
1 everything bagel
DIRECTIONS
Slice bagel in 1x1 chunks and toast in
300 degrees oven until completely
dry and slightly toasted. Let cool
and pulse in food processor to form
crumbs, similar in size to panko.
13
assembly
Heat nettle puree and carefully splash
on plate. Place a mound of potato puree
in center. Slice hay smoked potatoes on
an angle and dip in some of the potato
puree reserved on the side. Then dip in
everything bagel crumble and place 2
halves of each type of potato on the plate.
Lidia Bastianich
Lidia Bastianich is a renowned Italian chef, Emmy Award-winning television host, cookbook
author, restaurateur and co-owner of Eataly in NYC. Her newest endeavor is a line of topselling specialty dried pastas and sauces ­— 7 sauces and 10 pastas ­— that are made using only
the finest ingredients. “Lidia’s” is the only pasta to be that is both GMO-free and all natural,
and the sauces are all natural, gluten-free and kosher. Visit www.lidiasitaly.com for more.
ELBOWS WITH SWEET POTATOES,
PARSLEY AND CAPERS
Pipette con Patate Dolci y Prezzemolo e Capperi
The combination of potatoes and pasta in one dish is not unusual in Italy. In Liguria, string
beans and cubes of cooked potatoes are served on pasta, traditionally with pesto. In Naples,
ditalini with peas and cubed potatoes is a standard. In this pasta recipe, instead of regular
potatoes, I use sweet potatoes, which makes the recipe nutritionally more balanced. The
sweetness of the potatoes is tamed by the saltiness and complexity of the capers, which
makes for a delicious and nutritious plate of pasta.
Serves: 6
Ingredients
2 tablespoons extra-virgin olive oil
4 ounces thick sliced bacon or pancetta, cut into julienne strips
4 garlic cloves, peeled and crushed
4 fresh sage leaves
1 pound sweet potatoes, peeled, cut into ½-inch cubes
2 leeks, white and light green parts only, sliced (about 2 cups)
¼ cup rinsed small capers (optional)
½ teaspoon kosher salt, plus more for the pot
¼ to ½ teaspoon crushed red pepper flakes
1 pound pipette or elbow pasta
3 tablespoons chopped fresh Italian parsley
1 cup grated Grana Padano or Parmigiano Reggiano
DIRECTIONS
Bring a large pot of salted water to a boil for pasta. In a large skillet, over
medium-high heat, heat the olive oil and add the bacon or pancetta, the
garlic and the sage. Cook until fat has rendered, about 3 to 4 minutes. Add
the sweet potatoes and leeks, and cook, stirring continuously, until both
begin to soften, about 4 minutes. Add the capers, if using. Season with
the salt and crushed red pepper. Ladle in 1 cup of pasta water, and simmer
rapidly until the sweet potatoes and leeks are very tender but the sweet
potatoes retain their shape, about 7 to 8 minutes, adding more pasta water
if necessary to keep it saucy.Meanwhile, cook the pipette until al dente. When
the pipette are done, remove with a spider directly to the sauce. Add the parsley,
and toss to coat the pasta with the sauce. Increase the heat and boil a minute if the
sauce is too thin, or add a little more pasta water if it is too thick. Remove the skillet
from the heat, sprinkle with the grated cheese, toss and serve.
14
Lidia Bastianich
SPINACH AND CHICKPEA SOUP
Zuppa di Spinaci e Ceci
I love this soup with chickpeas, but the same recipe can be made with dry kidney or
cannellini beans. I sometimes add pasta, such as ditalini or broken spaghetti, in the last 10
minutes of cooking, to give the soup more substance. You will need to have enough liquid
in the pot to cook the pasta; if not, just add a cup or two of water, bring to a boil, season
to taste and then add the pasta. My grandmother would save all the little pieces of broken
dry pasta and small amounts of different leftover pasta she had, and would throw it in
the soup. So, when you have a little spaghetti, a little tubettini, a little fusilli left over, save
it all as you go along, and then, when you decide to make zuppa, just throw it all in and
cook it. I sometimes substitute Swiss chard for the spinach, and it is also delicious.
Serves 8
Ingredients
1 pound dried chickpeas, soaked overnight, drained
2 medium leeks, white and light green parts only, chopped (about 2 cups)
2 celery stalks, chopped (about 1 cup)
1 large carrot, peeled and chopped (about 1 cup)
2 fresh bay leaves
1 teaspoon crushed red pepper flakes, or more to taste
2 large bunches leaf spinach, washed, tough stems removed (about 2 ½ pounds)
3 tablespoons kosher salt
1/3 cup extra–virgin olive oil
8 garlic cloves, peeled and sliced
DIRECTIONS
Put the drained chickpeas in a large soup pot
with the leeks, celery, carrot, bay leaves and
½ teaspoon of the red pepper flakes. Add 8 quarts of
cold water, and bring to a rapid simmer. Partially cover, and cook
until the chickpeas are almost tender, about 1 ½ hours. Add the spinach and
salt. Cover, and cook until the spinach is tender, 15 to 20 minutes more. When
the soup is ready, heat the olive oil in a medium skillet over medium heat. When
the oil is hot, add the garlic and remaining ½ teaspoon red pepper flakes. Cook
until the garlic just begins to turn golden and is fragrant, about a minute, then
ladle in a couple cups of soup and stir to incorporate the flavored oil into the
soup. Transfer the contents of the skillet to the large pot of soup, mix well and
serve.
15
Mayim Bialik
Mayim Bialik is an actress (“The Big Bang Theory”)
and author of “Mayim’s Vegan Table,” available on Amazon.com.
Tomato Soup with Israeli Couscous
Soup is sometimes where great meal planning starts, especially with delicious and
sophisticated flavors like those you’ll find in this Middle Eastern–inspired soup. The garlic
and deceptively simple spices create a complex base. With the addition of couscous,
this soup is a meal in itself.
Serves 4-6
Ingredients
2 tablespoons olive oil
1 onion, chopped
1-2 carrots, diced
1 (14 ounce) can chopped tomatoes
6 garlic cloves, roughly chopped
6 ¼ cups vegan vegetable stock
1-1 ½ cups uncooked Israeli couscous
2-3 mint sprigs, chopped, or several pinches of dried mint
¼ teaspoon ground cumin
¼ bunch fresh cilantro or about 5 sprigs, chopped
Salt and freshly ground pepper, to taste
DIRECTIONS
Heat the olive oil in a large pan, add the onion and carrots, and cook over
medium-low heat for about 10 minutes until softened. Add the tomatoes,
half of the garlic, vegetable stock, couscous, mint, cumin and cilantro.
Bring the soup to boil, add the remaining chopped garlic, then lower the
heat slightly and simmer gently for 7-10 minutes, stirring occasionally, or
until the couscous is just tender. Season to taste with salt and pepper.
PHOTO CREDIT:
From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours
by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.
16
Anna Maria Boiardi
Anna Maria Boiardi is the granddaughter of Mario Boiardi and the great-niece of Hector Boiardi.
Hector and Mario Boiardi, both Italian immigrants moved to New York in the early 1900s and worked
in the kitchen of the famed Plaza Hotel. They later moved to Cleveland where they opened a popular
restaurant, Il Giardino d'Italia. Patrons began requesting portions to take home, so they packaged
up uncooked pasta, cheese, and their popular sauce and poured it into milk bottles. Demand grew
and the Boiardi’s launched The Chef Boiardi Food Products Co. in 1928. Visit Anna on her blog at
www.annasdish.com and her website at www.annaboiardi.com. Follow Anna on Twitter @aboiardi.
BRANZINO BAKED UNDER A SALT CRUST
Ingredients
1 very fresh branzino with head and tail, gutted, but unscaled (about 1 pound)
3 ½-4 cups coarse salt
1 (4 inch) sprig fresh rosemary
1 clove garlic, cut into 5 thin slices
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving
DIRECTIONS
Preheat the oven to 400 degrees. Rinse
the fish well under cold running water,
especially in the
belly cavity. Dry well inside and out with paper
towels. Cover the bottom
of a 10 x 12 inch aluminum pan with about ¼ inch salt; you’ll need about 1 ½ cups.
Arrange the fish diagonally in the pan over the salt. Open the belly cavity and lay the
rosemary branch, lengthwise, inside. Line up the garlic slices, side by side, on top of
the rosemary. Press the edges of the cavity together to protect the flesh from the
salt. Then pour salt over the fish to completely cover it, except for the head and tail.
(You’ll need about 2 cups more salt.) Put some water in a bowl, dip your fingers into
it, and sprinkle a little water over the top layer of salt; you’ll use about
2 teaspoons. This will help to create the crust. Bake the fish until the eye turns
opaque and white, exactly 40 minutes. Remove the pan from the oven and let sit
for a couple of minutes. Use the rounded end of a regular dinner knife to crack
the top layer of salt. Push the crust off the fish in chunks. Using a fork and
knife, lift the fish onto a clean plate with the opening of the belly cavity
facing you. With the same knife, cut off the tail; discard. Starting at
the belly opening, insert the knife between skin and flesh, wherever
you can get the knife in. Then lift off the skin (it should come off in
one large piece or a couple of smaller pieces). Cut down the dark
line that runs along the top fillet from the head all the way to the
tail and divides the fillet in half. The flesh will separate easily at that
line. Use the fork and knife to push the fish off the bone, on either
side of that center line. Lift the fillet in pieces off the bone and onto a
plate, removing any gelatinous or dark-colored bits. When you’ve entirely
removed the top fillet, discard the rosemary and garlic. Lift up the backbone at
the tail and lift the bones and head off the plate; discard. Then cut the bottom fillet
in half along the center line, push the flesh off the skin, and lift the pieces onto the
plate. Drizzle with olive oil and serve with lemon wedges.
17
Bobbi Brown
Bobbi Brown is the founder and CCO of Bobbi Brown Cosmetics and editor in chief of Yahoo
Beauty. Today, Bobbi Brown Cosmetics is the #1 makeup artist brand founded by a woman.
Visit www.bobbibrowncosmetics.com for more.
Coconut Kale Cherry Smoothie
KALE BENEFITS
· High in fiber (great for detox), zero calories and no fat
· High in iron—more iron than beef
· High in vitamin K, which can help protect against various cancers
and early onset Alzheimer’s disease (Can also help reduce dark circles!)
· High in vitamin A (key to healthy skin), C and calcium (helps with cell renewal)
· Has powerful antioxidants and is an anti-inflammatory food
Ingredients
1 cup of ice
2 cups coconut milk
¼ cup cocoa powder
2 tablespoons chia seeds
2 scoops chocolate protein powder
½ frozen organic banana
A handful of frozen organic cherries
½-1 cup kale, depending on personal taste
DIRECTIONS
Add all ingredients to blender (Vitamix recommended)
and blend for one minute until you have a smoothie.
Pour and serve. Makes two servings.
18
Breena Clarke
Breena Clarke’s new book is “Angels Make Their Hope Here.”
Visit www.breenaclarke.com for more.
CORN MILLER
This is my favorite recipe that my mother, Edna Payne Clarke, made. It came to her by
way of her mother, Pearl Miller, for whom it was named. This recipe has the wonderful
fresh taste of corn on the cob with lots of butter flavor and a hint of pork from the fat
back and is a blissful accompaniment to anything green like string beans or collards
or kale or green peas. My mother always paired it with bright red beefsteak tomatoes
with salt on top to bring forth the great taste of summer. This is ultimate summer — this is
summertime on the plate. Of course, corn is also autumn. I mean this dish goes well with
autumn — this is autumn on the plate. This is the spur to eat up the harvest and wish to
preserve it (it can be frozen effectively too so it can re-appear at Thanksgiving).
Ingredients
6 ears fresh yellow or white corn
Moderate chunk of fat back
½ cup water
3/4 cup chopped butter
2 teaspoons corn starch
OPTIONAL: 1 tablespoon of sugar
DIRECTIONS
Go to the trouble of disposing of the husks right before you’re ready to prepare
the corn. Corn loses freshness quickly once its husk is gone. Remove the husks
and silk from each ear. Get as much of the silk off as possible before cutting
the kernels from the ears. Use the following technique: assemble a large bowl
and overturn a smaller bowl in the center. Place the corn ear at the center
of the smaller, overturned bowl and slice downward knocking most all of the
kernels into the larger bowl. However, DO NOT slice the complete kernel on
the first pass. Cut about halfway into each kernel and go around the corn the
kernel several times. When it’s completely cut, then scrape the ear with the flat
of the blade to “milk” it of all of the milky parts of the corn.
While cutting the corn, cook a moderate chunk of fat back over a low heat in a
large saucepan. Allow it to brown slowly releasing its flavorful fat.
Pour the corn into the sauce pan with the hot fat — CONTROL THE HEAT —
DON’T BURN THE CORN. Stir. Add a half a cup of water, 3/4 cup of chopped
butter, 2 teaspoons of corn starch. Stir all together and cook gently for about
15 minutes. Add water by teaspoonful if needed. OPTIONAL: 1 tablespoon of
sugar. Salt to taste. I also add a teaspoon of ground turmeric for its color
and its anti-inflammatory properties.
19
Tabatha Coffey
A hair stylist, businesswoman and TV personality, Coffey helps people turn
around failing salons. Her book, “Own It!” urges people to “be the boss of your life.”
For more on the savvy, blunt Australian, visit www.tabathacoffey.com/ownit.
Chocolate pudding
Ingredients
1 ripe banana
½ large avocado frozen without skin
1 cup almond milk
2 tablespoon raw cacao powder
2 medjool dates pitted
¼ teaspoon pure vanilla extract
Pinch of sea salt
Shaved dark chocolate, toasted coconut or nuts to garnish
DIRECTIONS
Freeze the banana and avocado before making. It's best to take the skin
off both and wrap in foil or plastic wrap. I always have these frozen for
smoothies or when a sweet tooth attacks. Add ice cold almond milk into
blender followed by frozen avocado, frozen banana, cacao powder,
dates, vanilla and pinch of sea salt. Process until completely
smooth. Transfer into small bowls or glasses and garnish.
20
Tabatha Coffey
Gluten-free Zucchini brownies
Ingredients
1 cup almond butter (I prefer crunchy)
1 ½ cups grated zucchini (make sure moisture is squeezed out of zucchini)
1 egg
1 teaspoon pure vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of nutmeg
Pinch of sea salt
1 cup dark chocolate chips
1 teaspoon Manuka honey
DIRECTIONS
Preheat oven to 350 degrees. Combine all
ingredients into a large bowl and mix everything
together well. Pour into a lightly greased 9 x 9 baking
pan. Bake for 35-45 minutes or until a toothpick
comes out clean.
21
Laurie David
Author, producer and advocate Laurie David’s recent projects are "The Family Cooks" cookbook
and "Fed Up," a feature-length documentary. The Kids Cook Monday initiative encourages
families to set aside the first night of every week for cooking and eating together as a family.
The Kids Cook Monday website offers free resources such as a weekly newsletter featuring
kid-friendly recipes and fun family activities. Learn more at www.thekidscookmonday.org.
Quinoa Cakes
Serves: 4 to 6
Prep Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
1 cup quinoa (rinse if needed)
2 eggs
¼ cup all-purpose, whole wheat
or any gluten-free flour
3 tablespoons tahini, almond butter
or peanut butter
1 tablespoon red or white wine vinegar
1 package (10 ounces) frozen spinach or kale, thawed and squeezed dry
1 cup finely grated sweet potato (about 1 small one)
¼ cup finely diced onion
2 garlic cloves, minced
1 teaspoon salt
A pinch of freshly ground black pepper
Olive oil, for the baking sheet
Quick-Roasted Red Pepper Sauce (see next page)
or store-bought cucumber yogurt sauce
DIRECTIONS
Start the quinoa cooking immediately so it can cook while you are prepping
the other ingredients. Combine the quinoa and 3 cups water in a pot and boil it
until it is soft, about 20 minutes. Drain it well. Transfer the quinoa to your favorite
mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic,
salt and pepper. Stir, knead and smoosh all the ingredients together until they are
one tight-knit family. Cover and refrigerate for 30 minutes if you have time. Preheat
the oven to 400 degrees with the rack in the middle. Oil a baking sheet. To shape the
cakes, first wet your hands. For each patty, scoop up 3-4 tablespoons of the mixture
with your hands and form a ½-inch-thick patty, firmly patting it so it stays together
(loosie-goosies will fall apart). Arrange the patties on the baking sheet. Bake until
the cakes are lightly browned and crisp, flipping them over once halfway through the
bak- ing time, about 25 minutes. Serve warm with one of the sauces.
Kids can squeeeeeeze the spinach dry. Mix, mix, mix. Patty-cake the quinoa cakes
into shape. Be the official lookout for loosie-goosies.
22
Laurie David
Quick-roasted red pepper sauce
Makes 2 ½ cups
Prep Time: 10 minutes
Ingredients (Quick-roasted red pepper sauce)
1 ½ cups drained fire-roasted red peppers from a jar or home-roasted
½ cup toasted almonds (smoked almonds are perfect)
1 garlic clove, peeled
2 teaspoons red wine vinegar
Salt and freshly ground black pepper, to taste
DIRECTIONS
Combine the roasted peppers, almonds, garlic,
vinegar, salt and black pepper to taste in a blender
and puree until smooth. Taste and adjust the
seasonings. Serve right away or store in the fridge
for up to a week.
23
Raul de Molina
Raul de Molina is Univison’s three-time Emmy award-winning co-host of El Gordo y La Flaca. In addition to
being one of the most influential Hispanics in the U.S., Raul is an avid foodie and traveler who always shares
his trips and restaurant choices with his 1 million+ Twitter followers (@RauldeMolina). Raul is a celebrity
ambassador for Miami Children’s Hospital (MCH), which is part of the only health system exclusively for
children in South Florida. Miami Children’s Health Foundation, the fundraising arm of the hospital, is raising
money through the Together For The Children campaign, aiming to raise $150 million by 2017. Donations can
be made at www.mchf.org/donate.
White Gazpacho
I tasted this for the first time at Michelle Bernstein Michy's restaurant in Miami.
Later I learned how to make it at home. It's extremely refreshing for those long
humid and summer months in Miami.
Ingredients
3 cups green seedless grapes
2 garlic cloves
2 cups vegetable stock
1 ½ cup sherry vinegar
½ cup extra-virgin olive oil
1 cup almonds
2 cups peeled cucumber
1 tablespoon of chopped dill
DIRECTIONS
Blend cucumber, grapes, almonds, garlic, dill and broth in a blender
until smooth but a touch thick. Add the olive oil, vinegar and sherry,
salt and pepper. Refrigerate until it gets very cold. Serve in a
bowl and garnish with grapes cut in half and pieces of almonds.
24
Tomie dePaola
Tomie dePaola has written over 250 children’s books and his latest is “Jack.”
Visit www.tomie.com for more.
The Second Simplest Pasta Ever
Ingredients
Long dried pasta, such as, spaghetti, angel hair, linguine
approximately two ounces per serving
The best plum, grape or cherry tomatoes available
Fresh heirlooms are just about the best
Fresh basil
Fresh Italian (flat-leaf) parsley
The best extra-virgin olive oil
Good quality butter
A pinch of salt and a pinch of sugar
Imported Parmesan cheese, freshly grated
DIRECTIONS
Cook pasta in plenty of salted boiling water according to the instructions
on the package. Meanwhile, chop, or squish with your hands, the tomatoes.
In a sauté pan that will be big enough to hold the tomatoes and eventually the
pasta, melt as much butter as you think you’ll need. When the butter has melted
and begins to sizzle, add the tomatoes and toss and stir to heat through. Do not
let butter burn. Adjust the heat accordingly. Add salt and sugar. Let tomatoes
simmer. Tear the basil leaves and parsley into small pieces and set aside. Scoop a
cup of the boiling pasta water out of the pot. Add a small amount of water to the
tomatoes and stir. You may need to add more. Let “sauce” reduce a bit, adding
more pasta water if necessary. You’re not really “cooking” the tomatoes, just
“tenderizing” them. The “sauce” should
be slightly thickened. When pasta
is "al dente" drain and pour into
the saucepan. Turn up heat and
toss. Add a good dollop of olive
oil, the basil and parsley. Toss
again, adding some Parmesan.
Turn out into a serving bowl
and serve immediately. Pass additional
cheese and ... mangia!
PHOTO CREDIT (top): Julie Maris Semel
25
Haylie Duff
Haylie Duff is an American actress, cookbook author and the host of "Real Girl’s Kitchen"
on the Cooking Channel. You can find more recipes by Haylie Duff at RealGirlsKitchen.com.
Veggie and Yogurt Sandwich
Ingredients
1 cup fat-free Greek yogurt
2 sprigs chopped fresh dill
2 sprigs chopped fresh mint
1 pinch sea salt
1 sliced carrot
1 sliced avocado
6-8 slices cucumber
1 handful arugula sprouts
1 handful chopped walnuts
DIRECTIONS
Mix yogurt, dill and mint in a small mixing bowl.
Spread across both sides of bread. Sprinkle with seal salt.
Layer remaining ingredients.
PHOTO CREDIT (top): Yoni Goldberg PHOTO CREDIT (top right): Haylie Duff
26
Barbara Eden
Barbara Eden's book “Jeannie out of the Bottle” is in bookstores now.
Visit www.barbaraeden.com for more.
FAVORITE MEAT LOAF
She loves serving it with a side of sautéed green beans with EVOO,
and a touch of salt and pepper.
Ingredients
3 slices soft bread
1 cup milk
1 egg beaten
1 pound ground beef
¼ pound ground pork
¼ pound ground veal
¼ cup minced onion
1 ¼ teaspoon(s) salt
¼ each pepper, dry mustard, sage, celery salt and garlic salt
1 tablespoon Worcestershire sauce
DIRECTIONS
Heat oven to 350 degrees (mod).
Tear bread in pieces into large
mixing bowl; add remaining
ingredients and mix thoroughly.
Form lightly into loaf and place in
shallow baking pan. If desired, spread
3 tablespoons catsup or chili sauce
over top of loaf before baking.
(I prefer chili sauce ).
Bake 1 ½ hour.
27
Vicki Escarra
Vicki Escarra is CEO of the international microfinance organization, Opportunity
International, where she works to empower people—particularly women—to work
their way out of poverty, strengthen their families and improve their communities.
Visit www.opportunity.org for more.
Banana oatmeal hot cakes
with spiced maple syrup
Mashed bananas and cooked oats help keep these pancakes moist and
flavorful. If you don’t like syrup, warm some sliced bananas in a frying pan
with a small amount of butter or oil and spoon them on top.
Serves: 6 (serving size: 3 pancakes)
Ingredients
½ cup maple syrup
½ piece cinnamon sticks
3 whole cloves, whole
½ cup oats, old-fashioned
1 cup water
2 tablespoons sugar, brown, light firmly packed
2 tablespoons oil, canola
½ cup flour, whole wheat
½ cup flour, all-purpose
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon, ground
½ cup milk, lowfat (1%)
¼ cup yogurt, fat-free plain
1 medium banana peeled
and mashed
1 egg lightly beaten
DIRECTIONS
In a small saucepan, combine the maple syrup, cinnamon stick and
cloves. Place over medium heat and bring to a boil. Remove from
heat and let steep for 15 minutes. Remove the cinnamon stick and
cloves with a slotted spoon. Set the syrup aside and keep warm.
In a large microwave-safe bowl, combine the oats and water.
Microwave on high until the oats are creamy and tender, about 3
minutes. Stir in the brown sugar and canola oil. Set aside to cool
slightly. In a bowl, combine the flours, baking powder, baking soda,
salt and ground cinnamon. Whisk to blend. Add the milk, yogurt and
banana to the oats and stir until well blended. Beat in the egg. Add
the flour mixture to the oat mixture and stir just until moistened. Place a
nonstick frying pan or griddle over medium heat. When a drop of water sizzles
as it hits the pan, spoon ¼ cup pancake batter into the pan. Cook until the
top surface of the pancake is covered with bubbles and the edges are lightly
browned, about 2 minutes. Turn and cook until the bottom is well browned and
the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining
pancake batter. Place the pancakes on warmed individual plates. Drizzle with the
warm syrup and serve immediately.
Source: This recipe is one of 150 recipes collected in “The New Mayo Clinic Cookbook,”
published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
28
Estelle
Grammy Award-winning artist Estelle will release her fourth studio album "True Romance,"
on February 17, 2015, via Established 1980, Inc./BMG. The album is anchored by four themes –
passion, courage, true romance and the BS. Led by the inspirational single “Conqueror,” Estelle
introduces a new chapter of her artistic and personal journey that shows a more personal side
with this new collection of songs. Available on itunes.apple.com.
Grilled Lemon Chicken
Ingredients
Whole chicken — clean, cut up with skin on
Whole large onion
2 whole lemons
Adobo season salt — plain
Kosher salt
Black pepper
White pepper
Dried mixed herbs
DIRECTIONS
Clean a whole chicken. Cut up (remove any
innards, wash/rinse with vinegar and water).
Lightly sprinkle with Adobo season salt, kosher salt,
black pepper, white pepper and dried mixed herbs. Cut 1 ½ lemons and squeeze into
the chicken. Slice one whole onion and separate into the chicken. Mix, and leave in
the fridge to marinate for 20 mins. Line a baking or deep grill pan (for the oven) with
aluminum foil. Spread the chicken and onions out evenly (pour the leftover lemony
mixture on top) and pour ¼ cup of olive oil on it. Cover with foil and bake in the
oven at 350 degrees for about 30 minutes or until it's cooked inside but not brown
outside. Remove foil cover and turn the chicken a bit so both sides are covered in
the sauce. Slice and lay the other half of the lemon on top and into the chicken tray.
Broil on medium or low until it has a grilled effect (this helps dry up some of the oil
and moisture and makes it crispy on the outside).
There is no timer on this — you just have
to keep an eye on the broiler. When it's
"grilled" on one side remove and flip
the chicken then place back under
the broiler. Remove when ready and
serve piping hot over
plain or yellow rice.
PHOTO CREDIT (top): Uzo Oleh
29
Lizanne Falsetto
Founder/CEO of thinkThin®, health and lifestyle/wellness expert and entrepreneur,
Lizanne Falsetto helps people eat healthy. Visit www.thinkproducts.com,
www.lizannefalsetto.com for more or follow her on Twitter @lizannefalsetto.
Delicious Coconut Chicken
with exotic Black Rice
This is a beautiful and highly nutritious dish. Protein-rich chicken along with black rice
which is high in antioxidants and fiber.
Ingredients
8 boneless, skinless chicken — breast halves
2 garlic cloves, minced
½ teaspoon cayenne
Zest from 2 limes
Juice from 2 limes
3 cups uncooked black rice
2 cups chicken stock
1 (14 ounce) can coconut milk
¼ cup fresh cilantro leaves
1 teaspoon salt
½ cup flaked sweetened coconut
DIRECTIONS
Heat oven to 425 degrees. Lightly coat a 13-by-9-inch
baking dish with vegetable cooking spray. Sprinkle
the chicken breasts with the garlic, cayenne and
lime zest; set aside. Place the rice in the baking
dish. Combine the chicken stock, coconut milk,
cilantro, salt and lime juice and pour onto the
rice. Arrange the chicken on top of the rice.
Cover with foil and bake 25 to 30
minutes or until the rice is
tender and the chicken
is cooked through.
Remove the foil,
sprinkle the coconut
on top, and cook 5
minutes more or
until the coconut
is browned.
30
Clare Galterio
Clare Galterio writes a gluten-free food blog, www.thegfreechick.com.
Boo Boo’s Banana Chip Cookies
Ingredients
1 cup almond flour
1 ¼ cup(s) quinoa flour
½ teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
¼ cup coconut sugar
2 flax eggs
2 ripe bananas
2 cups Enjoy Life mega chunk chocolate chips
Course sea salt for topping (optional)
DIRECTIONS
Preheat oven to 350 degrees. In a small bowl mix together the flours,
xanthan gum, baking soda and salt. Mix bananas and coconut sugar,
then add the flax eggs and vanilla. Slowly incorporate the flour mixture
until well combined. Fold in the chocolate chips and scoop onto a lightly
greased baking sheet. Sprinkle a small amount of salt onto the top of
the cookies if desired. Bake for about 10-12 minutes or until the cookies
are golden brown.
notes
A flax egg is made by mixing
1 tablespoon ground flax seed
with 3 tablespoons water - allow
to sit for a few minutes in the
fridge until it becomes
a goopy, egg-like constancy.
These cookies do not flatten,
so if you want flatter cookies,
be sure to press them down prior
to putting them in the oven.
Also if you have a nut allergy
feel free to use any other type
of gluten-free flour.
31
Nina Garcia
Nina Garcia is the creative director of Marie Claire and a judge
on “Project Runway.” Visit ninagarcia.com for more.
Ceviche de Cameron
Shrimp Ceviche
Ingredients
2 pounds of shrimp
2 tomatoes
Half of a ripe avocado
2-3 limes
Cilantro
2 red onions
Red pepper
Salt and pepper, to taste
Optional: pimento
DIRECTIONS
To prepare the shrimp ceviche, you must first prepare the salsa for the shrimp.
First, finely chop the onions into small, long pieces. Peel the tomatoes and then
dice into small cubes. Cut the red pepper into slices and finely chop the cilantro.
Cut half of a ripe avocado into small slices. Add the diced red onions to a strainer
with cold water, stirring them before rinsing them under the cold water. Drain
and place the red onions in a bowl. Add the diced tomatoes, red pepper, avocado,
cilantro, salt and, pepper all to taste into the bowl. Add 2-2 ½ limes depending on
your preference. I like my ceviche tangy and a bit spicy!
Boil ½ cup of water. While waiting for
the water to boil, remove the shells
from the shrimp and clean well. Cook
the shrimp for 1 minute until faintly
pink. Add salt to taste. Add the
shrimp to the earlier prepared
mixture containing red onions,
tomatoes, limes, avocado, red
peppers, etc. Add extra limes,
red pepper and pimento
to taste. Serve and enjoy
a delicious ceviche with
tostada or tortilla chips!
Best served the day it’s made.
32
Brett Gardner
Yankee Brett Gardner and his wife, Jessica, are proud to lend their support to the Ronald
McDonald House, and in particular, the Ronald McDonald House of Charleston, South Carolina
and of the Greater Hudson Valley, New York. The Ronald McDonald House is a home away
from home for seriously ill children and their families. For more information about how
you can support the Ronald McDonald House visit www.rmhcharleston.org and
www.rmh-ghv.org.
Southwest Turkey Burger
Ingredients
1 pound of ground turkey
½ cup chopped red bell pepper
½ cup frozen corn
½ cup black beans
2 tablespoons cilantro
1 ½ teaspoons of salt
1 tablespoon cumin
2 chipotle peppers in adobo sauce, chopped and seeds removed
2-3 tablespoons adobo sauce
1 tablespoon olive oil
DIRECTIONS
Combine all ingredients above and form into patties.
Grill for 5-6 minutes each side or broil for 5-6 minutes each side.
Top with avocado and chipotle mayonnaise.
33
Duff Goldman
Chef Duff Goldman, owner of Charm City Cakes and Duff’s Cakemix, is best known as the
“Ace of Cakes” from his successful 10-season show on the Food Network. The two-time James
Beard Foundation nominee returns to the network this winter with three new television projects.
Additionally, he has a successful line of DIY products available at retail stores nationwide
and at www.duff.com.
Buckwheat Cake Jars with Fresh
Fruit and Blueberry Greek Yogurt
Here’s why this is awesome — It’s gluten-free, it stays fresh all day (just keep it cold) — and the
blueberries have a ton of pectin which will keep the sauce firm as a barrier so the pancakes
don’t get soggy. Enjoy!
Ingredients
(buckwheat pancakes)
1 ½ cups buckwheat flour
2 tablespoons honey
Pinch of kosher salt
Big pinch of baking soda
2 cup Greek yogurt
1 egg white
3 tablespoons olive oil
Vegetable oil pan spray
Ingredients
(blueberry greek yogurt)
1 cup fresh blueberries
1 cup Greek yogurt
Small pinch of salt
A few drops of lemon juice
DIRECTIONS (buckwheat pancakes)
Whisk together dry ingredients.
Whisk together wet ingredients.
Whisk wet and dry together until combined,
lumpy is okay.
Put a nonstick pan on medium-high heat, get it hot
and drop heaping tablespoon sized lumps of batter
into the pan, spread them around with the spoon so
they are the right size for your mason jar.
Cook until they are as dark as you like (buckwheat
will get a little more dark than you might be used
to, that’s okay) and then place on a paper towel and
cook the next batch.
DIRECTIONS
(blueberry greek yogurt)
Put everything in a blender
and blend until smooth
(Put in a bowl and set aside)
Ingredients (FRESH FRUIT)
1 ½ cups chopped of whatever
fruit you want.
(Chop all your fruit, put it in a bowl.)
ASSEMBLY
Get a big mason jar with a lid, put a pancake or two on the bottom to catch all the fruit juice.
Start layering, like a parfait. Go pancake, thin layer of yogurt sauce, fresh fruit, thin layer
of yogurt sauce, pancake, until the jar is full. Screw on the lid and off you go! Pass around
and toast with your friends!
34
Eric Greenspan
Eric Greenspan is the executive chef and owner of The Roof on Wilshire, participates in
national pop ups under the El Ñosh Latin/Jewish Delicatessen brand and currently operates
his chain Greenspan's Grilled Cheese. His new series, "Eric Greenspan Is Hungry" premieres
on the National Geographic Channel in November. Visit www.natgeotv.com for more.
GREEN DOG 2.0
Serves: 6
Ingredients
4 bunches kale
2 cucumber
1 Granny Smith apple
3 cups coconut water
1 cup apple juice
1 teaspoon cinnamon
3 cups cold Matcha tea
DIRECTIONS
Blend all ingredients and pour over ice.
35
Hélène Grimaud
Hélène Grimaud is an internationally acclaimed pianist and recording artist, author of
three books and a highly respected conservationist who co- founded the Wolf Conservation
Center in South Salem, New York. Upcoming engagements include a unique art installation
with artist Douglas Gordon at the New York Park Avenue Armory which runs Dec. 9-21, 2014.
Visit www.HeleneGrimaud.com for more.
grilled tomato AND
mozzarella pizza
Ingredients
1 store-bought pizza dough
Olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper, to taste
1 pound fresh mozzarella, sliced ¼-inch thick
3 Roma tomatoes, sliced ¼-inch thick
Handful fresh basil leaves
DIRECTIONS
Prepare the grill for direct and indirect cooking.
Once the grill is hot, on a hot surface, stretch and shape the dough into
a 12-inch round. Brush the top with oil, salt and pepper then place oil side
down on the grill. Cook about 1 minute or until the bottom is golden brown.
The top of the pizza dough will also start bubbling up with air pockets. Then
flip over and grill until golden brown and the dough is just firm, another
minute or so. Remove to a sheet pan. Cover the grill so it keeps its heat.
Drizzle the top with more olive oil. Put the mozzarella and tomato slices on
top and season with salt and
pepper. Return the pizza
to the grill on the sheet
pan, cover the grill and
cook for 3 or 4 minutes
to melt the cheese.
Remove from
the grill and
tear the basil
leaves over
the top. Slice
and serve
immediately.
36
James Gummerson
James Gummerson runs the blog, “Dinner with Daddy”
which can be found at www.dinnerwithdaddyhb.com.
Stuffed Portobello Mushrooms
Serves 3-4
Time: 40 minutes; 10 minutes prep, 30 minutes cooking
About 180 calories per mushroom
Ingredients
1 medium onion, chopped
4 cloves garlic, minced
1 medium tomato, chopped
1 small zucchini, diced small (¼-inch)
1 pound ground turkey
¼ cup Italian bread crumbs, divided
¼ cup grated parmesan cheese
6 large portobello mushrooms
DIRECTIONS
Preheat oven to 375°.
In a large skillet, brown turkey, drain and set aside.
In another skillet, sauté onions and garlic until onions are soft, about 5
minutes. Add tomato and zucchini and sauté another 3 or 4 minutes until
zucchini begins to become translucent. Add feta cheese and bread crumbs
and stir, reserve 2 or 3 tablespoons of the bread crumbs on the side.
Incorporate the turkey with the vegetables and mix well. Remove stem and
ribs from mushrooms with a spoon and place mushrooms on a foiled baking
sheet. Scoop equal portions of the turkey/vegetable
mix into each mushroom and sprinkle reserved
bread crumbs over top. Top each mushroom
with Parmesan cheese and bake on center
rack of oven for 25 minutes.
37
Michael Harney
Michael Harney supports Happy Ditto which works closely with organizations that bring
awareness, education and promote positive change to children, parents and educators in response
to the ongoing bullying and cyber-bullying in our children’s daily lives. In many instances, when
the pressure becomes too much to bear, bullying and suicide go hand-in-hand. Young people with
mental health problems — such as anxiety, depression, bipolar disorder or insomnia — are at higher
risk for suicidal thoughts. Our goal is to get every child to communicate through Trust Journals, to
alleviate the feeling of being alone or holding on to too big of a worry. Visit www.happyditto.com.
Seared Salmon
with Kale and Apple Salad
Ingredients
4 (5 ounce) center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt, to taste
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
¼ cup dates
1 Honeycrisp apple
¼ cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper, to taste
4 whole wheat dinner rolls
DIRECTIONS
Bring the salmon to room temperature 10 minutes before cooking. Meanwhile, whisk
together the lemon juice, 2 tablespoons of the olive oil and ¼ teaspoon salt in a large
bowl. Add the kale, toss to coat and let stand 10 minutes. While the kale stands,
cut the dates into thin slivers and the apple into
matchsticks. Add the dates, apples, cheese
and almonds to the kale. Season with
pepper, toss well and set aside. Sprinkle
the salmon all over with ½ teaspoon salt
and some pepper. Heat the remaining 1
tablespoon oil in a large nonstick skillet
over medium-low heat. Raise the heat to
medium-high. Place the salmon, skin-side
up in the pan. Cook until golden brown on
one side, about 4 minutes. Turn the fish over
with a spatula, and cook until it feels firm to
the touch, about 3 minutes more.
38
Bindi Irwin
Daughter of the ‘Crocodile Hunter’, Steve Irwin, Bindi, 16, inherited her father's passion for
wildlife and conservation. With her mum, Terri, and brother Robert, Bindi continues Steve’s
legacy through tireless conservation work at Australia Zoo on Queensland’s Sunshine Coast
and their charity, Australia Zoo Wildlife Warriors. Visit www.australiazoo.com.au for more.
Bindi’s Beetroot Hummus
Ingredients
350 grams can chopped beetroot, drained
300 grams chickpeas, rinsed, drained
1 garlic clove, chopped
1 tablespoons olive oil
1 tablespoon tahini
Lemon juice
Salt and pepper to taste
Equipment
Food processor
tablespoon
DIRECTIONS
Add the first five ingredients into your food processor and blend until
desired texture is achieved, usually a rough paste texture. Season to taste
by mixing lemon juice, salt and pepper into the dip. Enjoy the dip with family
and friends or on your own with some healthy veggies or chips.
SERVE WITH
Vegetable straws
(e.g., celery, capsicum, carrot)
Pita chips
Turkish bread
39
Freddie Jacobson
Freddie Jacobson has been on the PGA Tour since 2004. Jacobson won a PGA Tour title in 2011 at
the Travelers Championship. Tru Table, which has brought the first protein-enriched dressing to the
market, is one of the innovative businesses launched and managed by Freddie Jacobson & Co.
Visit www.trutable.com for more.
Sesame Seared Tuna with
Asian-Style Shirataki Noodles
Ingredients (Sesame Seared Tuna)
¼ cup white sesame seeds
¼ cup black sesame seeds
2 tablespoons Tru Table Asian Sweet Chili and Tamari Dressing and Dip
Vegetable-oil cooking spray
1 tablespoon sesame oil
2 pieces tuna loin (about 8 ounces each)
Ingredients (shirataki noodles)
2 ounces red bell peppers sliced thin
2 ounces green cabbage small dice
2 ounces purple cabbage small dice
1 scallion sliced thin
3 Shitake mushrooms remove stem and slice
1 tablespoon canola oil
3 ounces Tru Table Asian Sweet Chili and Tamari Dressing and Dip
1 (8 ounce) package Shirataki Noodles
DIRECTIONS (Sesame Seared Tuna)
Place a large nonstick pan over high heat until hot. Combine sesame seeds in a bowl;
season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly
salt tuna; dredge in Asian sweet Chili and Tamari Dressing and dip on all sides. Coat
tuna with sesame seed mixture. Reduce heat to medium and place tuna in pan. Sear
until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from
heat and let rest for a few minutes. Proceed to make noodles. Once the noodles
are fully prepared, slice the tuna steaks into ¼-inch thick pieces. (Served rare).
DIRECTIONS (Shiritaki noodles)
Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set
aside. Combine vegetables in a bowl. Heat a large skillet over high heat until a bead of
water vaporizes within 1-2 seconds of contact. Swirl oil into the pan, add vegetables
and stir-fry for 30 seconds. Stir the Tru Table Asian Sweet Chili and Dip into the pan
and stir-fry for 20-30 seconds. Remove from heat and add Shirataki Noodles and stir
well to coat the noodles. Divide noodles among 2 plates and serve alongside sliced
sesame tuna. Top with sliced scallions. For a little extra heat serve a little Sriracha
sauce on the side for dipping.
40
Thomas Jones
Thomas Jones is an American football running back, who played 12 seasons in the National
Football League (NFL). Drafted seventh overall in the 2000 NFL draft by the Arizona Cardinals out
of the University of Virginia, he also played for the Tampa Bay Buccaneers, New York Jets, Chicago
Bears and the Kansas City Chiefs. Jones understands the importance of giving back and this is
evident through his philanthropic endeavors of establishing the Thomas Quinn Jones I Academic
Scholarship, at his alma mater. Visit www.thomasqjones.com for more.
Shrimp and Asparagus
in Lemon Sauce
Ingredients
4 tablespoons olive oil, divided
1 pound large raw shrimp, peeled and deveined
1 pound asparagus, ends trimmed and each stalk cut into 2-3 inch pieces
½ teaspoon salt, divided
1 teaspoon minced ginger
1 teaspoon minced garlic
Ingredients (LEMON SAUCE)
2/3 cup chicken stock
1 tablespoon cornstarch
1 tablespoon soy sauce
¼ cup lemon juice
1 teaspoon lemon zest
DIRECTIONS
In a small bowl, whisk together all of the lemon sauce ingredients and set
aside. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
Add shrimp to pan in a single layer and cook for about 3 minutes, turning them
over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be
beginning to pink on both sides and be opaque, but just slightly undercooked.
Remove from frying pan and place shrimp on a plate. In same
frying pan, heat another 2 tablespoons of oil over mediumhigh heat. Add asparagus and cook until asparagus is
tender-crisp, bright green and just barely beginning
to brown. Season asparagus with ¼ teaspoon salt
(or more if needed). Add ginger and garlic and stir to
combine with asparagus. Cook for another
30-45 seconds or so. Pour lemon sauce
mixture into frying pan with asparagus.
Add shrimp back into pan and combine
sauce with asparagus and shrimp. Simmer
for about a minute or until sauce is
thickened. Remove from heat and serve.
41
Dr. Susan Kelleher
Dr. Susan Kelleher is a veterinarian specializing in exotic animals. She is featured on
Nat Geo WILD’s popular series, "Dr. K’s Exotic Animal ER" where we follow her along as she
treats a variety of animals including rabbits, reptiles, rodents, birds of all shapes and sizes, foxes,
ferrets, fish, marsupials and even primates. "Everything but dogs and cats. If it will fit through
the door, I’ll treat it!” — Dr. K. Visit www.natgeowild.com for more.
Dr. K’s Jicama Salad
Ingredients
1 jicama peeled and coarsely chopped
3-4 tablespoons chopped cilantro
¼ cup chopped red onion
Ingredients (dressing)
¼ cup olive oil
¼ cup lime juice
1/8 teaspoon cloves
Salt and pepper, to taste
DIRECTIONS
Mix salad ingredients in bowl. Mix dressing ingredients
in separate bowl and drizzle over salad. Toss and serve.
42
Ali Larter
Actress Ali Larter, who most recently starred in “Legends”
is an accomplished cook with a lifestyle website, AliLarter.com.
Carrot ginger soup
Ingredients
2 tablespoons extra-virgin olive oil
½ cup chopped white onion
4 cups chopped carrots
4 cups vegetable broth
1 cup orange juice
1 tablespoon plus 2 teaspoons finely grated fresh peeled ginger
1 tablespoon lemon juice
14-ounce can coconut milk
Freshly ground black pepper, to taste
DIRECTIONS
Heat the olive oil in a large saucepan over medium-high heat. Add the
onion and sauté until translucent, about 5 minutes. Add the carrots,
broth, orange juice, ginger and lemon juice; bring to a boil. Reduce
the heat and simmer, covered, until the carrots are tender, about 20
minutes. Remove from the heat. Puree with immersion blender or food
processor, until very smooth. Return the soup to the saucepan and
stir in the coconut milk, salt and pepper. Reheat the soup over medium
heat until hot. Ladle the soup into
bowls and serve.
We are so over-sauced,
oiled, vinegared and
cheesed. Lightly steam
some veggies, with just
a touch of sea salt
to remember how
delicious they can be.
43
Ali Larter
Vegan chocolate truffles
Makes 2 dozen
Ingredients
1 cup almonds
½ cup raw cacao powder
2 tablespoons plus extra raw coconut butter
¼ cup agave nectar or 6 pitted dates
Pinch sea salt
¼ teaspoon cardamom
½ teaspoon pure vanilla extract
DIRECTIONS
Place almonds in the bowl of a food processor. Pulse until coarsely chopped.
Add remaining ingredients and pulse until mixed thoroughly. Shape mixture
into 1-inch balls and place in a single layer in a shallow container. Freeze for
30 minutes or until firm. Keep refrigerated for up to 2 weeks or freeze in an
airtight container or freezer bag for up to a month.
Options:
Before freezing,
roll truffles in
shredded coconut,
crushed nuts, goji
berries or cacao
powder (basically
anything yummy).
Pig out!
44
Alison Levine
Alison Levine has climbed the highest peak on each continent, served as team
captain of the first American Women’s Everest Expedition and skied to both
the North and South Poles. She is the author of the New York Times bestseller
"On the Edge: The Art of High Impact Leadership."
TANKER STEW
My partner Pat first introduced me to this dish five years ago, and it is one of my favorites!
Pat was a tanker in the army (two combat tours in Kuwait and one in Iraq) and he used
to make this stew for his soldiers when he was out in the field, hence the name TANKER
STEW. It’s especially good when it’s cold out because it’s like you’re all wrapped up in a
warm blanket of mashed potatoes (and who wouldn’t want that?). This is not just a great
main course for when you’re out camping — it’s a fantastic party dish. We serve it at large
dinner parties and it gets rave reviews (we always run out because people want seconds
and thirds). And I like it not only because it tastes amazing, but also because there is only
one pot to clean.
Ingredients
3-4 large russet potatoes (peeled, cubed)
2-3 packages of Polish Kielbasa (sliced)
50-75 peeled shrimp (medium to jumbo)
1 large red onion (diced)
White onion (diced)
2-3 green peppers (diced)
1 stick of salted butter
Old Bay seasoning
Salt
Pepper
1 can of light beer (do not drink – this is for the stew!)
DIRECTIONS
Mix the potatoes, sausage, shrimp, onions and peppers in a stew pot. Season
with salt, pepper and Old Bay seasoning. Mix everything around and season
some more. Add the stick of butter and the can of light beer. Cover and put
on stove set to medium heat. Cook until
potatoes are done, approximately 45
minutes to an hour. Stir every 10
minutes or so. You should end
up with a gourmet “mashed
potato dish” that is both
flavorful and healthy.
45
Nastia Liukin
Nastia Liukin is a five-time Olympic gold-medal gymnast and
an NBC sports correspondent. Visit www.nastialiukin.com for more.
CHICKEN SHISH KEBABS
WITH CAJUN BARBECUE SAUCE
My dad always made this growing up, so it has become one of my favorites.
Makes 4 skewers
Ingredients (skewers)
4 chicken breasts
1 green bell pepper
1 red bell pepper
2 tomatoes or a pint of cherry tomatoes
1 onion
Ingredients (sauce)
1 onion (sliced)
1 tablespoon sugar
Tony’s Cajun spice or salt and pepper to taste
50 grams of red wine
DIRECTIONS
Mix and smash these ingredients. Let mixture sit for 10 minutes. Put small
pieces of chicken, lamb or beef in the mixture, and then let it sit for 3-4 hours.
Next, stuff meat onto skewers with bell peppers, onions and cherry tomatoes.
Then brush mixture over kebabs. Cook on hot grill for 10
minutes. My mom and I make a green salad to go with the
chicken kebabs: spinach, kale, tomatoes, strawberries
and blueberries. I make a dressing from balsamic
vinegar, olive oil and chopped up garlic and
put salt, sugar and sesame seeds in
it. It’s so easy to make and that
makes it even better.
46
William Ivey Long
William Ivey Long has won multiple Tony Awards for his work as
a costume designer, and he serves as chairman of The American Theatre Wing.
Visit www.williamiveylong.com for more.
brussels sprouts and broccoli
Ingredients
1 bunch broccoli
1 white onion
½ pound Brussels sprouts
1 cup chopped kale
6 cloves garlic
DIRECTIONS
Chop all vegetables into bite-sized pieces and steam until
tender. Add a drizzle of olive oil, a squeeze of lemon and a dash
of cayenne pepper. Toss all ingredients together and serve hot.
47
Eva Longoria
Actress (“Desperate Housewives”) and activist Eva Longoria has
been busy behind the camera, and her new documentary is "Food Chains."
Visit www.foodchainsfilm.com for more.
Guacamole
Ingredients
8 large ripe avocados
2 large tomatoes (diced)
1 large yellow onion (diced)
1 bunch of cilantro (chopped)
3 small serrano peppers
Salt and lemon, to taste
DIRECTIONS
Peel avocados and remove the pit.
Mash avocados and combine with the other ingredients.
notes
Lime-flavored Tostito’s® chips are the best for dipping.
48
Simon Majumdar
Simon Majumdar is a broadcaster and author who has dedicated the second half of his
time on this planet to fulfill his ambition to “Go Everywhere. Eat Everything.” He’s the author
of “Eat My Globe and Eating for Britain” and “Fed, White and Blue,” cataloging his journey to
American citizenship, is scheduled for publication in 2015 by Hudson Street Press.
RED LENTIL DAhL
Serves: 4
INGREDIENTS
1 cup of red lentils (I toast these first in a dry pan, using my fingers to stir
and when it is too hot to touch, it is done. This gives a nutty flavor to the lentils.)
1 lemon (chopped into eighths)
1 white onion (sliced)
2 cardamom pods
2 cloves
1 cinnamon stick
4 cloves garlic
3 fresh green chilies
2 inches of fresh ginger
1 teaspoon each of ground turmeric/ginger/
cumin/coriander seed/hot chili powder
½ teaspoon salt
1 teaspoon sugar
1 ½ pints of water, chicken or vegetable stock
1 bag of spinach (washed)
DIRECTIONS
Make a paste by blending the ginger/garlic with a little salt and water. Finely mince the
fresh green chili. Put 2 tablespoons of oil into a hot pan and when it comes to heat,
add the cardamom, cloves and cinnamon stick. Cook for 1 minute on a low heat until
they release their flavor. Add the onion and cook on a low heat until it begins to soften
and turn golden. Don’t rush this as you want the natural sweetness of the onions to
be released. Add the ginger/garlic paste and cook for 2-4 minutes until it loses its
rawness. Add the minced chilies and cook for 4 minutes. Add the ground spices,
sugar and salt and mix well with the onions and cook out for 4 minutes until the
spices lose their rawness. If the mixture begins to stick add a little water. Add
the lentils and mix well so all the pulses are covered with the mixture. Add 1
½ pints of water/stock and the lemons pieces. Simmer for 30 minutes until
the lentils have broken down. Add more water if it sticks. Some lentils may
take a little longer than others. When the lentils have broken down, whisk the
dal gently to create a gravy consistency. Add the spinach, cover the pan and
allow to wilt into the lentils. The end result is quite a watery dahl which is great
as a side dish or served over rice with a hard-boiled egg.
49
Dave Marciano
Dave Marciano is the captain of the fishing vessel Hard Merchandise
and stars in National Geographic Channel’s “Wicked Tuna.”
“WICKED TUNA” Tuna
or shark steaks
Ingredients
Tuna or shark steaks
Soy sauce
Powdered wasabi
Sesame seeds
DIRECTIONS
Mix powdered wasabi with about a cup of soy
sauce.
Add wasabi to taste (Dave likes it with a
lot of kick, but some people like less). Marinate
steaks in wasabi soy mix for about 15 minutes.
Sprinkle sesame seeds liberally on steaks
just before cooking. This recipe works best on
grill but also works well pan-cooked in a little
olive oil. Cook 5-7 minutes per side depending on
thickness of steaks. Cook
until the color is uniform
throughout.
This can also be
adapted to make
great kebabs.
50
Sasha Martin
Sasha Martin is an award-winning writer and blogger who spent almost four years cooking her way around
the world. She graduated from Wesleyan University and was an MFK Fisher Scholar at the Culinary Institute
of America. With more than 650 recipes from every country, Sasha's website, Global Table Adventure,
www.GlobalTableAdventure.com, is a go-to hub for foodies around the world. Her first book, "Life From
Scratch," due to release in March 2015, chronicles her lifelong struggle to find inner peace, including the
years she spent cooking around the world as a new mother. (www.GlobalTableAdventure.com/book)
Pistachio Date Balls
Date balls are one of the world’s earliest (and healthiest) treats. Dates are high in
magnesium and potassium, while pistachios contribute a healthy source of protein. While
you’ll find date balls in Iraq today, you also would have found them in ancient Babylon
where they were called Mersu (recipe historian, Laura Kelley mentions the confection is one
of the world’s first recipes — recorded in the Yale Babylonian recipe tablets). Making them is
simple — and the modern convenience of a food processor makes quick work of the job.
Makes 12
Ingredients
1 cup pistachios, plus extra as needed
1 cup pitted dates
For rolling
¼ cup ground pistachios and/or shredded coconut
DIRECTIONS
Add the dates to a food processor and pulse into a paste.
Add the pistachios. Pulse again, until a coarse mixture
forms. When you press with your fingers the paste should
stick together. The fresher the dates, the moister they are:
if the confection doesn't hold together, add more pistachios
until it does form into small balls by rolling in the palm — about 1 level
tablespoon per ball. About halfway through you may need to
wash your hands and the spoon to reduce stickiness.
As a finishing touch, roll the date balls in ground
pistachios or shredded coconut. The pistachio
coating is more traditional, although the
coconut is fun. Makes one dozen.
51
Angie Martinez
Angie Martinez, known as “The Voice of New York” is the author of upcoming
cookbook “Healthy Latin Eating.” Visit www.thevoiceofny.com for more.
CUBAN MEDIANOCHE
EMPANADAS
Makes: 14 empanadas
Time: about 3 hours 30 minutes, plus chilling and
cooling
Ingredients (crust)
Basic Empanada Dough
3 cups all-purpose flour,
plus more for dusting
2 egg yolks
¼ cup water
6 tablespoons olive oil
Ingredients
(Citrus-braised Pork Filling)
1 (2 ½-pound) bone-in pork shoulder,
trimmed of most visible fat
1 ½ tablespoons ground cumin
1 ½ tablespoons ground coriander
Kosher salt
Freshly ground black pepper
2 tablespoons canola or vegetable oil
1 ½ cups chicken stock
1 tablespoon sherry vinegar
1 large onion, coarsely chopped,
plus ¼ cup finely chopped onion
½ head garlic, peeled and chopped
½ cup orange juice
¼ cup fresh lime juice
(from about 2 limes)
1 ½ fresh or dried bay leaves
4 sprigs fresh thyme
1 ½ sprigs fresh oregano
½ tablespoon Dijon mustard
2 tablespoons finely chopped cilantro
2 tablespoons olive oil
nonstick cooking spray
1 egg, lightly beaten, for brushing
52
DIRECTIONS
To make the empanada dough,
in a medium bowl, mix all the
ingredients together until it
forms a firm ball. Transfer the
dough onto a floured surface
and knead until smooth. Form
the dough into a ball and tightly
wrap in plastic wrap. Refrigerate
for at least 20 minutes, or up to 2
days. When wrapped well, this dough
can also be frozen for up to 3 months.
When you’re ready to make the pork
filling, preheat the oven to 350 degrees.
Rub the pork with the cumin, coriander
and 1 ½ tablespoons each of salt and
pepper. Heat the oil in a large heavybottomed pot or Dutch oven over
medium-high heat. When the oil is
shimmering, brown the pork on all the
sides, about 3 minutes per side. Add
the chicken stock, vinegar, coarsely
chopped onion, garlic, orange and lime
juices, bay leaves, thyme and oregano.
Cover the pot and place in the oven
to braise for 1-2 hours, until the meat
easily comes off the bone. Remove the
pork from the oven and let cool.
CONTINUED ON NEXT PAGE
Angie Martinez
CUBAN MEDIANOCHE EMPANADAS cont.
Shred the cooled pork into small pieces and place in a bowl. Strain the cooking
liquid through a fine-mesh sieve and transfer to a medium saucepan. Over
medium-high heat, cook the liquid until it’s reduced down to one-third.
Whisk in the mustard and season with salt and pepper. Pour over the
shredded pork and let rest for at least 2 hours before folding in the
finely chopped onion, cilantro and olive oil. When you’re ready to
assemble and bake the empanadas, preheat the oven to 350 degrees.
Spray 2 sheet trays with nonstick cooking spray. Remove the bay
leaves and thyme and rosemary sprigs from the pork. Fill a small bowl
with water and place it nearby. Roll out the dough to about ¼ -inch
thickness. Using a 3 ½-inch-diameter round biscuit cutter, cut
out 14 circles. Place about 1 tablespoon of the pork filling
near the center of a round of dough. Dip your finger in the
bowl of water and dab around the edges of the dough.
Fold the dough in half over the filling, pressing the edges
together. Crimp the edges and poke the tops a few times
with the tines of a fork. Brush the tops with the egg wash
and bake until golden brown, 18-20 minutes.
53
Debbie Matenopoulos
This recipe is from Debbie Matenopoulos’ first best-selling book "It’s All Greek to Me,"
which is available in stores and on Amazon.com.
Greek Lentil Soup
This Greek twist on lentil soup is fast, easy and oh so good. Lentils are a great source
of inexpensive protein, and they’re packed full of immune system–boosting vitamins.
Serves: 6 to 8
Ingredients
½ cup extra-virgin olive oil
1 medium onion, diced
2 stalks celery, diced
3 large carrots, peeled and diced
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1 clove garlic, finely chopped
1 tablespoon tomato paste
1 pound brown lentils, picked over,
rinsed very well, and drained
8 cups water
2 bay leaves
1 small fresh hot red chili pepper (seeded if desired),
diced, or ¼ teaspoon crushed red pepper flakes (optional)
Red wine vinegar (optional, for serving)
DIRECTIONS
Heat the olive oil in a large stockpot or Dutch oven set over medium heat.
Add the onion, celery, carrots, salt and pepper, and sauté until the onion
is translucent but not browned, about 5-6 minutes, stirring frequently.
Stir in the garlic and cook 1 minute more. Stir in the tomato paste. Add the
lentils, water, bay leaves and chili pepper or pepper flakes (if using). Bring
to a boil over medium-high heat.
Reduce heat to low, cover and
simmer about 45 minutes, until
the lentils are tender. Taste and
adjust seasonings, if necessary.
Traditionally, 1 tablespoon of red
wine vinegar is added to each bowl
just before serving.
Recipe ©2014 Debbie Matenopoulos and Peter Capozzi
54
Peter & Mary Max
With paintings on exhibition in hundreds of museums and galleries worldwide, Peter Max and
his vibrant colors have become part of the fabric of contemporary culture. Max has painted
for various heads of state, including six U.S. presidents. He seeks to capture themes of America
at its finest in his art. He has a long-standing career as the preeminent Pop artist in America.
Visit Petermax.com for more.
Peter and Mary Max Kale Bean Soup
Serves: 4
Ingredients
3 tablespoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and diced
2 teaspoons of Italian seasoning
1 quart vegetable broth
1 (5 ounce) package of baby kale
1 (14.5 ounce) can of diced tomatoes
2 cups of cooked cannellini beans
Sea salt and pepper, to taste
DIRECTIONS
In a large soup pot, heat extra-virgin olive oil over medium heat. Add the onions,
garlic, carrots, Italian seasoning, a pinch of sea salt and sauté for 5 minutes.
Add vegetable broth, baby kale and diced tomatoes. Bring to a low boil, reduce
heat, cover and cook for 15 minutes. Add the beans and simmer uncovered for
another 5 minutes. Adjust seasoning. Serve with a warm baguette or top with
your favorite croutons.
55
Mary McCartney
In 2009, photographer Mary McCartney, her dad, Paul, and sister, Stella, launched
Meat Free Monday, to encourage people to skip meat one day a week to improve
their health and reduce their carbon footprint. One day a week can make a world
of difference. To get involved, go to meatfreemondays.com.
New Potato and Asparagus Salad
with Mustard Dressing
This salad makes a great addition to a summer barbecue or picnic. I love to make
it when asparagus is in season in the early summer months.
Serves: 2
Ingredients
1 pound new potatoes, washed
4 ounces thin asparagus, trimmed
Ingredients (dressing)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard (wholegrain or smooth)
Pinch sea salt and freshly ground black pepper, to taste
DIRECTIONS
Place the new potatoes in a large saucepan, cover with water and bring
to a boil over high heat. Then reduce the heat to medium so that the
potatoes simmer gently for 12–15 minutes, depending on their size.
Test them with a fork to make sure they are definitely cooked through.
Then drain them and set aside to cool. Simmer the asparagus in
boiling water until crisp-tender, about 2–4 minutes, depending on the
thickness of the asparagus. Drain, halve cross-wise and cool. To make
the dressing, mix the olive oil, balsamic vinegar and Dijon mustard
together, and season with a pinch of sea salt and some black pepper.
Place the new potatoes and asparagus in a medium salad bowl, pour the
dressing over and gently toss together well. Ready to serve.
Reprinted with permission from "FOOD: Vegetarian Home Cooking" © 2012 by Mary McCartney,
Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Mary McCartney
PHOTO CREDIT (top): © Simon Aboud
56
Paul McCartney
Sir Paul McCartney has been a major force in pop music for over 50 years, as a member of
The Beatles, and as a soloist and songwriter. Launched by Paul, Mary and Stella McCartney in
2009, Meat Free Monday encourages people to skip meat for one day a week to improve their
health and reduce their carbon footprint. One day a week can make a world of difference.
To get involved, go to meatfreemondays.com.
Super Vegetable Salad
This is a fantastic salad that can accompany whatever you like—here it’s served with tofu,
but you could just as easily serve it with veggie burgers or vegetarian sausages, as well
as fries and new or mashed potatoes. You can also vary the steamed vegetables according
to what’s in season.
Ingredients
28 cherry tomatoes
3 florets of broccoli
12 green beans, cut into 1-inch lengths
2 carrots, peeled and sliced into 1-inch pieces
1 head of lettuce (I like romaine)
3 scallions, finely chopped
2/3 cup cornmeal
1 handful of chopped herbs of your choice
9 ounces tofu, cut into slices
Olive oil for frying
Ingredients (DRESSING)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (optional)
1 teaspoon maple syrup (if you like a bit of sweetness)
DIRECTIONS
Preheat the oven to 400 degrees and roast the cherry tomatoes for 10 minutes. Cover
the bottom of a pan with cold water and place a steamer above it. Put the broccoli,
green beans and carrots in the steamer, turn the heat on quite high, and steam for
about 15 minutes, occasionally prodding the carrots with a fork to see if they are
done. Some people like them slightly crunchy, others prefer them a little softer. While
the vegetables are steaming, make a salad with the leaves and scallions. Combine
the cornmeal and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu
in the cornmeal mixture, then fry until golden. Whisk together the ingredients for
the dressing, but only pour over at the last minute.
Assemble your meal by first putting the salad on the
plate, then the warm vegetables and finally the tofu.
Pour over the dressing, then add a little seasoning
sauce such as Braggs or a sauce of your choice.
PHOTO CREDIT (top): © 2007 MPL Communications/Photographer: MJ Kim
57
AnnaLynne McCord
AnnaLynne McCord is an actor/director/activist known for her starring roles in "Dallas,"
"90210" and "Nip/Tuck." As an activist, McCord is working to stop sexual abuse and
human trafficking and to empower young women. Visit www.iChooseCampaign.Com
and www.newsomalyfund.org for more.
Asian Fusion-Style Veggies and Rice
(on-the-go)
Ingredients (batter)
1 stalk of asparagus (can substitute broccoli)
1 large red onion
1 package sliced mushrooms
2 packages Annie Chun's Rice Express (STICKY)
(these are pre-made and need only be put in the microwave
for 1 minute — can substitute traditionally prepared rice)
Sesame oil
Dash of sesame seeds 3-4 tablespoons of
Coconut Secret Raw Coconut Aminos GF (to be used instead of soy)
DIRECTIONS
Slice asparagus and onion. Mix with mushrooms. Coat a medium saucepan with
sesame oil, add veggies. Cook on medium-high until tender add coconut aminos
(to taste). Add a dash of sesame seeds. Lower the heat to medium-low and cook
until veggies begin to blacken. Partially open sticky rice packages and put into
microwave for 1 minute each. Push rice out from underside of bowl onto a plate.
Careful: It will be hot!! Add veggies on top and voilà ... a delicious meal for two in
under 30 minutes.
NOTE: Add chicken or beef to this for a
bit more protein. Make sure to cook
the meats thoroughly. I prefer to
cook separately then add to the
mix with the coconut aminos and
sesame seeds. ENJOY!
58
Cesar Millan
With more than 25 years of experience, renowned dog behavior expert and New York Times
best-selling author Cesar Millan is one of the most sought-after authorities in the field of dog
behavior and rehabilitation. The host of Nat Geo WILD’s hit series “Cesar 911” has worked with
hundreds of dogs and owners over the years, garnering him worldwide attention and making
him a pop culture phenomenon along the way. Visit www.cesarsway.com for more.
Shrimp Ceviche
Ingredients
2 pounds cooked shrimp
2 onions
4 tomatoes
10-15 limes
1 orange
Cilantro
Olive oil
Salt
DIRECTIONS
Peel and wash the shrimp. Chop the tomatoes into small cubes.
Julienne the onions (cut them into thin strips). Let them rest in salted water for in
about 10-15 minutes and then rinse and dry with paper towel. Juice the lemons and
orange. Give the cilantro a fine chop. Place the shrimp in a large bowl, add salt and
olive oil, to taste. Stir it well.
Enjoy!
59
Nathan Myhrvold
Chef and author Nathan Myhrvold is the coauthor of "Modernist Cuisine: The Art and Science of
Cooking," called “The game-changing cookbook” by the Wall Street Journal, named “Cookbook of
the year” by the James Beard Foundation in 2012 and acclaimed worldwide by celebrated chefs
and critics. Myhrvold has had a passion for science, cooking and photography since he was a boy.
His other books include "Modernist Cuisine at Home" and "The Photography of Modernist Cuisine,"
and his team will next research and write a new book on bread. www.modernistcuisine.com.
PRESSURE-COOKED QUINOA SALAD
WITH CAULIFLOWER
Pressure-cooked quinoa is ready to serve in minutes. Slice off just the tender tips of the
cauliflower florets so that they fall apart into tiny, grain-like pieces. We add honey vinegar
and macadamia oil, but you can use your favorite flavorful, sweet vinegar and any rich nut
oil instead. The cauliflower florets and stems left over after trimming can be used to make
a soup or puree.
Ingredients
1 3/4 cups white quinoa
1 medium head cauliflower florets
5/8 cup green apple, peeled and finely diced
¼ cup pine nuts, toasted
½ cup Italian parsley, minced
¼ cup celery, peeled and diced
2 ½ tablespoons honey vinegar
or white balsamic vinegar
2 ½ tablespoons extra-virgin olive oil
¼ cup dried currants
3 ½ teaspoons macadamia nut oil
Salt, to taste
Lemon juice, to taste
DIRECTIONS
Place a baking sheet in the freezer to chill for at least 15 minutes. Combine the
white quinoa and water in a pressure cooker, and pressure-cook at a gauge
pressure of 1 bar/15 psi for 4 minutes. Start timing when full pressure is reached.
Depressurize the cooker quickly by running tepid water over the rim. Strain the
quinoa, and spread it in an even layer on the frozen baking sheet to cool quickly.
Shave off the tips of the cauliflower florets by carefully using a mandoline.
Measure 1 3/4 cups of the shaved cauliflower tips for use in the next step.
Combine remaining ingredients and mix gently with the
cooked quinoa and measured cauliflower tips
until all ingredients are evenly distributed.
Serve the salad cold.
PHOTO CREDIT (top): Chris Hoover
60
Jackie Ourman
Jackie Ourman is a trained chef and recipe developer. She currently works in the test kitchen at
Bon Appetit Magazine and writes the blog CAFE (Celiac And Allergy Friendly Epicurean) by Jackie
Ourman, featuring delicious gluten-free and allergy-friendly recipes. You can follow her on Twitter,
Pinterest and Instagram @JackieOurman or subscribe to her blog, www.JackieOurman.com,
to receive every new recipe she posts in your inbox for free.
Blackened Catfish
Serves: 2-3
Ingredients
1 pound catfish (about 2 small fillets)
1-2 tablespoon(s) avocado oil or enough to coat the pan
(you can use canola or olive oil as well)
Zest and juice of ½ lemon plus the other half, sliced for serving
2 teaspoons Old Bay Blackened Seasoning
½ teaspoon garlic salt
½ teaspoon cayenne pepper
Kosher salt and fresh ground pepper, to taste
DIRECTIONS
Heat oven to 375 degrees.
In a baking dish, season catfish fillets all over
with lemon zest, lemon juice, Old Bay, garlic salt
and cayenne. Heat cast iron skillet over mediumhigh heat. Once hot, add oil and then cook catfish
for about 2 minutes on each side, until nicely
browned. Place the skillet with the catfish in the
oven and cook until flaky and crisp around the
edges, about 15-20 minutes. Season with salt and
coarse ground black pepper and serve with a
lemon wedge for garnish.
61
Jackie Ourman
Sautéed Chicken with Fiesta Quinoa
Ingredients (chicken)
8 skinless bone-in chicken thighs
10 sprigs cilantro, plus more for garnish
2 cloves garlic, minced
2 tablespoons white vinegar
Salt and pepper, to taste
Ingredients (QUINOA SALAD)
1 ½ cups quinoa, rinsed
3 cups low-sodium chicken stock
1 can black beans, rinsed and drained
1 cup cooked corn
1 red pepper, diced
4 scallions, sliced thinly (white and green parts)
Ingredients (VINAIGRETTE)
1 small lime, juiced, plus additional slices for garnish (optional)
3 ounces extra-virgin olive oil, plus more, if needed, to balance acidity
½ teaspoon cilantro, minced
Salt and pepper, to taste
DIRECTIONS
Place chicken, cilantro, vinegar, minced garlic, salt and pepper in a large ziploc bag
and marinate for at least 20 minutes, or up to several hours. When ready, sauté in a
large pan over medium-high heat until browned on both sides. Lower the heat, cover
and continue cooking until chicken reaches 165 degrees fahrenheit. Meanwhile,
cook quinoa in chicken stock, according to package directions, and then lay out on a
parchment-lined baking tray to dry slightly. (This step is important and really helps
keep the texture of your quinoa from becoming too mushy before tossing it with
other ingredients.) Mix the vinaigrette ingredients together in a sealed tupperware
container and shake vigorously until emulsified. Toss the quinoa with the black beans
corn, red pepper and scallions and dress with the vinaigrette. (You may not need to
use all of it so add a little bit at a time until you feel it is dressed well but not soaked.)
Lay chicken thighs on top and add extra cilantro and/or limes for garnish.
62
Diamond Dallas Page
Diamond Dallas Pages’ tagline is DDP Yoga “ain’t your mama’s yoga.”
Visit www.diamonddallaspage.com for more.
DDP’s Almond Joy Cupcakes
Rich, sweet AND nutritious … This recipe is sure to win the hearts of adults and kids alike!
This dessert recipe is organic, gluten-free, dairy-free and raw … so everything is natural
AND delicious! Remember; for storage to keep refrigerated and enjoy every bite!
Ingredients (crust)
1 cup of GF oats
1 cup of pitted medjool dates
½ teaspoon of vanilla extract
½ teaspoon of cinnamon
Ingredients (CHOCOLATE LAYER)
6 tablespoons raw cacao powder
6 tablespoons of melted
organic extra-virgin coconut oil
2 tablespoons liquid stevia sweetener
(I prefer SweetLeaf Sweet Drops;
vanilla creme flavored)
Ingredients (COCONUT CREME LAYER)
1 cup raw cashews
½ cup almond milk OR coconut milk
¼ cup organic extra-virgin coconut oil
1 tablespoon liquid stevia sweetener
(I prefer SweetLeaf Sweet Drops;
vanilla creme flavored)
¼ raw coconut shavings
6 raw almonds
DIRECTIONS (CRUST)
Grind the oats into a powder in your food processor. Add the rest of the
ingredients and process until the mixture sticks together. Firmly press into
cupcake tins and refrigerate.
DIRECTIONS (CHOCOLATE)
Mix all the ingredients together until smooth. Pour only half of the chocolate
mixture into the bottom of each crust and then refrigerate until firm, roughly
20 minutes. Put aside remaining chocolate and keep at room temperature so
as not to harden.
DIRECTIONS (COCONUT CREME LAYER)
Process all the ingredients, except coconut shavings and almonds, until
smooth and thick. Fold in coconut shavings. Spread mixture on top of
chocolate layer. Place an almond on top of each cupcake. Place back in the
refrigerator again until FIRM, roughly 1 hour.
DIRECTIONS (TOP CHOCOLATE LAYER)
Spread remaining chocolate on top of coconut creme layer. Put back in the
refrigerator for the final time, roughly 1 hour.
63
Bernard Pollard
Super Bowl champion Bernard Pollard currently plays safety for NFL's Tennessee Titans.
He is also the inventor of the Style Pro 31, a solution for those with limited counter space and
a tool to help organize the bathroom. Pollard came to Tennessee after winning a Super Bowl
championship with Baltimore Ravens. Prior to joining the Ravens, he spent two seasons with
the Houston Texans and entered the NFL as a second-round pick of the Kansas City Chiefs.
Visit www.stylepro31.com for more.
Pork Chops
with apples and onions
Ingredients
4 bone-in pork chops, with the trimmings
3 tablespoons lard, butter, ghee or coconut oil
2 large onions, sliced
4 sliced and cored apples
Salt and pepper, to taste
DIRECTIONS
Heat a large pan over medium-high heat. Season the
pork chops with salt and pepper. Melt 2 tablespoons
of the cooking fat and fry the chops, about 5 minutes
on each side, until cooked and browned. Set the pork
chops aside, reduce the heat to medium-low, add the
other tablespoons of cooking fat and add the onion
and apple slices. Cook for about 4 minutes, until the
onions have caramelized and the apple slices are
slightly soft.Serve the chops with the topping of apple
and onions.
64
Sandra Postel
Sandra Postel is National Geographic’s Freshwater Fellow and Co-Creator of "Change the
Course," the freshwater conservation and restoration campaign being spearheaded by the
National Geographic Society and its partners. Visit www.ChangetheCourse.us to learn
more and join this new movement of water stewardship.
Creamy Chipotle Carrot Soup
This beautiful, orange-colored soup boasts a wonderful blend of sweet, creamy, spicy
and smoky flavors. It’s perfect for a chilly fall or winter lunch.
Approximately 45 minutes to prepare; serves 6.
Ingredients
2 tablespoons olive oil
1 large yellow onion
2 cloves garlic diced
1 pound carrots minced
2 potatoes peeled and diced
1 chipotle pepper (canned, in adobo sauce) minced
1 tablespoon adobo sauce (from canned chipotle peppers)
2 cups low-sodium chicken broth
1 cup heavy cream; salt and ground black pepper
Sliced scallions, to serve
DIRECTIONS
In a large, deep pot, heat the oil over medium heat. Add the onion and garlic and cook
until lightly browned, about 10-12 minutes. Add the carrots, potatoes and chipotle.
Cook for 5 minutes. Add the adobo sauce and broth. Bring to a simmer and cook until
the carrots and potatoes are tender, about 30 minutes. Working in batches, transfer
the soup to a blender and puree until smooth. Return the soup to the pot and return
to a simmer. Stir in the cream and season with salt and pepper. Serve topped with
sliced scallions.
65
Wolfgang Puck
Wolfgang Puck is a legendary celebrity chef and restaurateur who believes that “Life is about
balance and eating well.” Following more than two years of research and development, he has
released the Wolfgang Puck Pressure Oven — the first countertop pressure oven that toasts,
roasts, bakes, broils and rotisseries up to 70 percent faster than a traditional oven while infusing
flavor and moisture. Visit www.puckoven.com for more.
Rotisserie Garlic Chicken
with Roasted Vegetables
Serves: 4
Ingredients
1 tablespoon good-quality olive oil
Kosher salt and freshly ground pepper to taste
8 cloves garlic
4 sprigs fresh rosemary
1 lemon, halved
2 sweet potatoes, quartered
1 bell pepper, halved, stemmed, seeded, deveined, and cut into large chunks
1 large yellow onion, cut into wedges
1 whole chicken (4-pound size)
DIRECTIONS
Preheat the oven to 450 degrees and set the function to ROTISSERIE. In a
large bowl, toss together all ingredients, except the chicken. Truss chicken
using kitchen or butcher’s twin. Attach rotisserie spit to chicken, tightening
screws until snug. Pour vegetables in the drip pan. Place the rack in the bottom
position then place drip pan on rack. Rub a bit more salt, pepper and
olive oil onto the skin of the chicken then load rotisserie. Set the
Vent Release Valve to SEAL and lower Sealing Lever to the SEAL
position. Set timer to 40 minutes. When time is up turn the Vent
Release Valve to VENT and wait for all air to escape. After vented
slowly raise Sealing Lever and press the Door Release Button to
open the door. Cooking is
complete when internal
temperature reaches
165 degrees.
Remove garnish as
desired and serve.
66
Raghava KK
Raghava KK is an artist and entrepreneur and was named by CNN as one of the 10 most
remarkable people in 2010. He is a four-time TED speaker, a National Geographic Emerging
Explorer, and Chair of the INK Fellows Program. Raghava is currently working on his creativity
startup, which brings an artist's perspective to the tech world. His app Flittr helps people see
the world in a new way (www.flittr.io).
Upma
A savory South-Indian breakfast dish
Ingredients
1 cup of semolina
2 tablespoons unsalted butter
2 tablespoons cooking oil
a Pinch of asafoetida
2 green chilies sliced down the middle
(you can substitute Thai chilies as well)
½ teaspoons black mustard seeds
5 curry leaves
10 raw cashews, broken roughly (optional)
½ cup green peas (frozen or fresh)
½ red onion finely chopped
1 teaspoons salt
2 cups of water
Salt, to taste
prepAration
Chop the onion finely and set aside. Slice the green chilies down the middle.
If you don’t like spice, you can use one chili or you can remove and discard the
seeds. If you are using frozen peas, take them out of the freezer to thaw for about
10 minutes. Roughly break the cashews and keep aside
DIRECTIONS
Roast the semolina in a nonstick pan or iron wok on low-medium heat until it turns
a light golden brown. You will need to stir it frequently to make sure it doesn’t burn.
This should take about 5-7 minutes. When it is done, transfer it to a bowl. In the
same empty pan/wok, melt the butter on low heat until it turns a very light golden
brown. Then add the mustard seeds, curry leaves, green chilies, asafoetida and
cashew pieces. Turn the heat up to medium and let it cook until the mustard seeds
start to pop (about a minute). Add the 2 tablespoons of cooking oil and the onion
pieces and sauté until the onion is completely cooked (but not yet browned). Add
the green peas and let them sauté for about 2 minutes, stirring occasionally. Add the
water and 1 teaspoon of salt and wait till the water comes to a boil. When the water is
boiling, turn down the heat to low. Add the roasted semolina 1 tablespoon at a time.
Each time you add a spoonful, make sure you stir it until it is completely smooth and
incorporated. There should be no lumps. This is the most important step. If
you add the semolina too much at a time or without stirring, the texture of the upma
will not be correct. Once all the semolina is added, continue to stir the upma. If it still
looks wet or pasty, continue to cook it on low until it dries out. It should be moist,
but fluffy looking. Transfer the cooked upma to a large bowl. Add more salt to taste.
PHOTO CREDIT (top): Nimish Jain
67
Abigail Raines
Abigail Raines is a blogger and recipe developer at www.manilaspoon.com which
features tried and tested home style dishes from around the world. A lawyer by
profession she is now a happy stay-at-home mom who loves cooking, travelling,
photography and simply being with her family.
Spinach Quiche Cups
Ingredients
A little olive oil (for cooking the mushrooms)
1 (10 ounce) package fresh spinach (I used the baby ones) — about 284 grams
4 eggs (if the yolks are quite small I use 5 eggs)
1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
1 (8 ounce package) mini-bella mushrooms, chopped
1-2 tablespoon(s), heavy cream or half-and-half (optional)
Salt and pepper, to taste
*Variation — If you don’t have fancy mushrooms, try asparagus or bell peppers with the spinach.
Also, add some onions to the mix. I add some when I do not use mushrooms.
DIRECTIONS
Preheat the oven to 375 degrees.
Heat a little oil in a large skillet. Sauté the mushrooms until they are soft,
about 5-6 minutes. Set aside.
Place the spinach in a deep pan or in the skillet that you used for the mushrooms.
Add a little water, ¼ cup should do it. Using medium heat, cook the spinach just
until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the
spinach. Drain the excess water really well (especially if you decide to use frozen
spinach instead).
In a large mixing bowl, whisk the eggs until combined. Add
the cooked mushrooms, spinach, cheeses and cream (if
using) to the eggs. Mix well. Season to taste.
Divide evenly among the 12 muffin cups.
Bake for about 20-23 minutes, or until it’s
well set and a tester/toothpick inserted in
the center comes out clean.
Leave in the pan for a few minutes
or just until it’s cool enough to
handle. Sprinkle a little more
cheese on top, if desired. Enjoy!
68
Bill Rancic
Bill Rancic is an entrepreneur and RPM Restaurants owner.
PEAR AND PORCINI INSALATA
arugula AND piedmontese hazelnuts
(Chef/Partner Doug Psaltis, RPM Steak)
Ingredients (For the salad)
½ pound arugula
1 fresh pear
½ pound porcini mushrooms
2 tablespoons olive oil
½ ounce shallots, finely diced
1 ounces Piedmontese hazelnuts
Ingredients (For the dressing)
25 ml balsamic vinegar (Acetaia San Giacomo Essenza Balsamic Vinegar)
3 ½ ounces honey
¼ cup grapeseed oil
1 lemon
Salt and pepper, to taste
DIRECTIONS
To make the dressing, mix the vinegar with the honey. Slowly add the grapeseed
oil to the mixture. Finish with salt and pepper and the juice of the lemon. For
the salad, cut the pear into very thin slices. Roast the hazelnuts, walnuts
and almonds in a dry pan, on a high temperature, for 2-3 minutes, until they
take on a slightly brown color, and then crush them roughly with a knife. Add
the olive oil to a pan, and pan-fry the mushrooms with the shallots for 2-3
minutes. Add salt and pepper to taste. Mix together the salad leaves, pear,
grapes and dressing and
divide between four plates.
Place the mushrooms
on top, while they are
still hot. Finish with
the roasted nuts and
serve immediately.
69
LeAnn Rimes
Grammy-winning music sensation LeAnn Rimes celebrates the holidays with the
release of "ONE Christmas - chapter 1," available now on iTunes.com and at Walmart.
This is the first chapter of three Christmas albums Rimes plans to release over
consecutive holiday seasons. "ONE Christmas - chapter 2" will be released in 2015
with "ONE Christmas – chapter 3" in 2016.
Chicken with Pumpkin Seed Mole
Serves: 6-8
Ingredients
¼ cup olive oil
1 white onion, chopped
2 cloves garlic, chopped
3 jalapeño chilies, halved, seeded,
and coarsely chopped
1 ½ cups pumpkin seeds
1 ½ cups chicken broth
3/4 pound tomatillos,
husks removed and coarsely chopped
/ cup loosely packed
fresh cilantro leaves,
plus more for garnish
1 teaspoon dried oregano
Salt
3 pounds skinless, boneless chicken
thighs or breasts
¼ cup sour cream
3 4
DIRECTIONS
In a large frying pan over medium-high heat, warm the olive oil. Add the onion and
sauté until it starts to turn tender, about 3 minutes. Stir in the garlic and chilies and
sauté for about 30 seconds. Add the pumpkin seeds and cook, stirring, until they
darken in color, about 5 minutes. Stir in the broth, tomatillos, cilantro, oregano
and 1 teaspoon salt, and bring to a boil. Ladle about one-half of the pumpkin seed
mixture into a blender or food processor and pulse a few times. Add the remaining
mixture and blend or process until it forms a uniformly coarse purée.
STOVE TOP: Transfer the purée to a large Dutch over. Add the chicken pieces,
arranging the thighs on the bottom and the breasts on top. Partially cover
and cook over low heat until the chicken is opaque
throughout and tender, about 1 hour.
SLOW COOKER: Transfer the purée to a slow
cooker. Add the chicken pieces, arranging the
thighs on the bottom and the breasts on top.
Cover and cook until the chicken is opaque
throughout and tender, 2 hours on the highheat setting or 4 hours on the low-heat setting.
Transfer the chicken to warmed plates.
Spoon the pumpkin seed sauce
over the chicken, garnish with
cilantro leaves and the sour
cream and serve at once.
70
Holland Roden
Holland Roden is best known for the popular supernatural drama, MTV’s “Teen Wolf.”
RAW CACAO ENERGY BALLS
My best friend, Mahaley, came up with this amazingness,
and I have adopted it as my own as well.
Ingredients (crust)
12 medjool dates
½ cup walnuts + ½ cup walnuts chopped for the topping
3 tablespoons cacao powder
2 tablespoons cacao nibs
2 teaspoons spirulina
71
Enric Sala
Dr. Enric Sala is a National Geographic Explorer-in-Residence actively engaged in exploration,
research and communications to advance ocean policy and conservation. His more than 100
scientific publications are widely recognized and used for real-world conservation efforts such
as the creation of marine reserves. Enric is currently working to help protect the last pristine
marine ecosystems worldwide, and to develop new business models for marine conservation.
Visit www.pristineseas.org for more.
Pa amb tomaquet i pernil
(a Catalan tradition)
Bread with Tomato
Ingredients AND DIRECTIONS
Cut a slice of European rustic-style bread
and toast it.
Peel a garlic clove and slice a bit off an
end and rub the cut end over one side of
the slice of bread.
Cut a ripe tomato in half (small ones are better),
and rub the cut side of the tomato generously onto the
garlic-infused slice of bread.
Drizzle the slice of bread with extra-virgin olive oil
(the thicker the oil the better it tastes).
Add thin slices of jamón ibérico (Spanish ham, which comes from free-range
black pigs that eat exclusively the acorns and olives they find in savannas in
western Spain).
72
Don Saladino
Celebrity Health and Fitness Expert, Don Saladino, is the trainer for celebrities including
Scarlett Johansson, Blake Lively, Ryan Reynolds, Liev Schreiber. Find out more information
about the first golf fitness training facility at www.driveclubs.com. Twitter: @DonSaladino.
Mini Meat Muffins
Ingredients
2 pounds lean ground turkey
1 ½ teaspoons Celtic sea salt
½ teaspoon black pepper
2 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon dried parsley
1 yellow onion diced
1 cup finely diced spinach leaves
Coconut oil
7 ounces Bionature Organic Tomato Paste
DIRECTIONS
Preheat oven to 350 degrees. Sauté 1 yellow
onion in 1 teaspoon of coconut oil. Mix
together meat, seasoning, spinach and
sautéed onion. Grease a muffin tin with
a small amount of coconut oil. Fill each
muffin cup 2/3 full with mixture. Spread 1 ½
tablespoons of Bionature Organic Tomato
Paste on each mini meat-muffin.
Bake for 20-30 minutes.
73
Susan Sarandon
The Academy Award-winning actress supports Hope North, www.hopenorth.org. Hope North is
a boarding school on a 40-acre campus in Uganda for escaped child soldiers, orphans and other
youth affected by Uganda’s civil war. In its 16-year history, thousands of children have made
Hope North their home while they rebuild their lives through education, vocational training, arts and
sports. You can make a big difference with a small donation, which will go a long way in Uganda.
$25/month will provide all school supplies for 20 students for a year.
Turkey Basil Artichoke Meatballs
(egg free, nut free)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
1 pound ground turkey
1 (14 ounce) can of artichoke hearts, diced
¼ yellow onion, finely diced
4-5 tablespoons fresh basil, finely chopped
1 teaspoon dried parsley
Salt and pepper, to taste
1 teaspoon fat of choice (I use bacon fat)
DIRECTIONS
Preheat oven to 350 degrees. Place skillet over medium heat, add fat of choice,
then add diced onions and artichoke hearts. Move artichoke hearts and onions
around in the pan and cook until onions are translucent. Remove from heat
and let cool. Once they are cooled, in a large bowl, mix together ground turkey,
artichoke hearts, onions and the rest
of the ingredients. Mix well. Make
18 same-sized meatballs. I
used an ice cream scoop
then shaped them with
my hands. Place on a
baking sheet lined with
parchment paper. Bake
for 15-20 minutes until
cooked through. Eat up.
With veggies. With meat
sauce. With dipping sauce.
With anything really — your
hands for gosh sakes.
74
Jessica Seinfeld
Jessica Seinfeld is the author of three New York Times best-selling cookbooks, "Deceptively
Delicious," "Double Delicious," and "The Can’t Cook Book." She is the Founder and President of
Baby Buggy, a non-profit organization that delivers donations of new and gently-used baby gear
and children’s clothing to families in need. Since its founding in 2001, Baby Buggy has donated more
than 5.7 million essential items to hundreds of thousands of families. Visit www.babybuggy.org
and for more of Jessica's healthy recipes visit www.doitdelicious.com.
BAKED SWEET POTATO CHIPS
Ingredients
2 tablespoons coconut oil
10 ounce (medium) sweet potato
Kosher salt, to taste
DIRECTIONS
Heat the oven (with two oven
racks toward the center) to 250
degrees. Measure the oil into
a small skillet and place on the
stove. Turn the heat on medium
and heat the oil until it is just melted.
Peel the sweet potato. Hold the potato upright and use your vegetable
peeler to make long, wide strips from the top to the bottom of the potato.
Once the potato gets too small and awkward to hold, lay it flat while you peel.
Place the strips on a rimmed sheet pan. Drizzle with the oil and toss with your
hands to coat well. All of the strips should be evenly coated; if they seem a
little dry, add a little extra oil. They should not be soggy. Now divide the strips
between 2 sheet pans and arrange in a single layer (a little overlapping is
okay). Bake until crisp, about 2 hours. Sprinkle with salt and serve.
75
Beth Stern
Beth Stern is the national spokesperson for North Shore Animal League America (NSALA),
working to raise awareness for the plight of shelter animals. Over the past several years, she
has adopted six cats from the Animal League and fostered more than 80. She has a new
children’s book, "Yoda: The Story of a Cat and His Kittens" — based on the true story of a
cat she rescued with husband, Howard Stern — from which she will donate the proceeds to
NSAA, so that they may continue rescuing and nurturing animals in need. To preorder,
visit Amazon.com. Also visit www.animalleague.org for more.
Quinoa SIDE DISH
Ingredients
1 cup cooked quinoa
1 sliced apple
¼ cup sunflower seeds
1 tablespoon olive oil
1 tablespoon lemon juice
Dash of salt
Dash of cayenne pepper
DIRECTIONS
Mix ingredients in bowl. Chill and serve.
76
Michael Strahan
Legendary Super Bowl champion and Emmy-nominated “Fox NFL Sunday” analyst Michael
Strahan is the co-host of popular morning talk show “LIVE! With Kelly and Michael.” He also
serves as special co-host for ABC’s top-rated morning program, “Good Morning America.”
Roasted Brussels Sprouts
Ingredients
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1 tablespoon of flavored vinaigrette (Lucero Cherry is my favorite)
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
DIRECTIONS
Pre-heat oven to 425 degrees.
Toss Brussels sprouts with oil,
vinaigrette, salt and pepper in a
bowl and then transfer it to a baking
sheet and roast, stirring once or twice,
until brown and crisp outside and tender inside,
25-30 minutes.
77
Trudie Styler
Trudie Styler is an actress, film producer, director, human rights activist, environmentalist, organic
farmer and UNICEF Ambassador. In 1989, Trudie and her husband, Sting, started The Rainforest
Fund, an organization devoted to protecting rainforests and their indigenous peoples in South
America, Africa and Asia. The Rainforest Fund supports programs that cover a range of issues
from protection of civil and political rights of indigenous and tribal peoples, to the promotion and
defense of their social, economic and cultural rights. Visit www.rainforestfund.org for more.
Spiced zucchini, squash
and carrot fritters
Ingredients (batter)
1 yellow squash
2 zucchini
1 large carrot
3 scallions
2-3 tablespoons shredded cilantro leaves
2-3 tablespoons shredded mint leaves
2 garlic cloves finely minced
1 cup all-purpose flour or rice flour
1 teaspoon baking soda
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup ice cold sparkling water
Oil for frying
Ingredients (chili sauce)
1 ¼ cup Greek yogurt
1 tablespoon Sriracha chili sauce
1 teaspoon toasted cumin seeds, toasted
1 handful of torn cilantro leaves
Juice of half a lime
DIRECTIONS (chili sauce)
Put the yogurt for the sauce in a bowl.
Add the rest of the ingredients and stir
them into the yogurt.
DIRECTIONS
On a box grater, using the
coarse grate, shred the carrots,
zucchinis and squash lengthwise.
Thinly slice the scallions about
finger length. Place in a bowl along
with the cilantro, mint and garlic. Put the
flour, baking soda, cumin seeds, paprika,
onion and garlic powder with a pinch of salt
in another bowl. Mix thoroughly, then beat in
enough ice cold sparkling water to make a smooth
but sticky batter. Add the vegetable mixture to the
batter and toss thoroughly to fully incorporate. Heat
up the oil in a deep pan, carefully drop 4 large dollops of the
mixture, at a time into the hot oil without crowding the pan.
Fry for 3-4 minutes, turning once, until they are puffed and golden.
Repeat until all batter is used. Serve hot with the chili sauce.
*Recipe by Joe Sponzo, chef to Sting and Trudie, coauthor of "The Lake House Cookbook."
78
Alison Sweeney
Alison Sweeney is an actress, author and TV host
of "The Biggest Loser" airing Thursdays at 8 p.m .on NBC.
GREEN BEANS WITH
CRUMBLED FETA CHEESE
Serves 4
Ingredients
3 cups fresh green beans
2 tablespoons light olive oil
3⁄4 cup feta cheese, crumbled
2 tomatoes, chopped
2 diced avocados, pits discarded
DIRECTIONS
Drop green beans into boiling water and boil for 1-2 minutes.
Strain beans, taking them out while they’re still bright green and crispy.
Toss them in a bowl with olive oil, feta and tomatoes. You want the
beans to still be warm when you do this to melt the feta slightly. Add
diced avocado and serve.
79
Alison Sweeney
Sanov Family Oatmeal Pancakes
(as found in her book “The Mommy Diet”)
This recipe has been a favorite in my husband’s family since the 1970s. When my
in-laws first made it for me, I was blown away. They’re so light and delicious, and
they are a good source of whole grains. Don’t be alarmed if the batter seems runny
and lumpy. That’s because of the oatmeal, and that’s exactly what it should be like.
If you make sure the griddle or pan is hot enough, each quarter cup of batter will
make two silver-dollar-sized pancakes. I like to eat two of these with a drizzle of
maple syrup, fruit salad, and yogurt for a satisfying breakfast. (I don’t suggest a
huge stack of them — think of them as a breakfast side dish, not the main course.)
Take the time for a leisurely (and healthy) morning treat now!
Ingredients
1 ½ cups milk
2 cups cooled cooked oatmeal
(cook according to the directions on the oatmeal box)
3⁄8 cup safflower or vegetable oil
2 eggs
1⁄3 cup whole wheat flour
2 tablespoons powdered milk
¼ teaspoon salt
DIRECTIONS
In a medium bowl, mix the cooled cooked oatmeal with the milk. Whisk
in the oil. In a separate small bowl, beat the eggs. Make sure the oatmeal
is cool (or it will cook the eggs) and stir the beaten eggs into the oatmeal
mixture. Stir in the whole wheat flour, the powdered milk and the salt.
Heat a griddle or skillet on medium-high heat and spray lightly with
cooking spray or oil. When the griddle or pan is hot, use about ¼ cup
of batter to make two pancakes, and cook for 1-2 minutes on each
side, until golden brown. Stir the batter occasionally as it sits
while you’re making the early batches of pancakes.
80
Jenna Dewan Tatum
Jenna Dewan Tatum, most recently starred in Lifetime's “Witches of East End” and
has a long line of TV credits to her name. She is a passionate advocate for animal rights,
and serves as a spokesperson for PETA and The Humane Society.
Vegan Spinach and
Quinoa Enchiladas
Ingredients
1 tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper chopped
2 Roma tomatoes chopped
2 cups quinoa (uncooked)
1 package spinach, trimmed and chopped
1 (4 ounce) can green chilies
1 (15 ounce) can black beans (preferably low sodium)
½ teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon dried oregano
1 cup picante sauce
Salt and freshly ground pepper, to taste
4 vegan flour tortillas
2 cups red enchilada sauce (I like spicy!)
1 ½ cups of mozzarella and cheddar Daiya cheese (or vegan cheese of your choice)
DIRECTIONS
Preheat oven to 350 degrees. In a 2-quart pot, bring 1 ½ quarts of
water to a boil and put the quinoa in. Cook until the quinoa is soft and
translucent. In a small pot, heat up the enchilada sauce. Mix in the
Daiya cheese and stir until cheese has melted. Heat oil in a large skillet
over medium heat. Cook onion, red pepper and garlic, stirring often
for 3-5 minutes. Add spinach and cook, stirring often, until spinach
is wilted. Add quinoa, black beans, tomatoes, spices, green chilies,
oregano and picante sauce and cook, stirring often, until mixture is hot.
Season with salt and pepper to taste. Divide filling among the tortillas,
wrapping them into little burritos. Pour 1/3 of the enchilada/cheese sauce into
the bottom of the prepared baking dish. Place burritos into the baking dish, side by
side, seam side down. Pour remaining enchilada sauce over the top. Sprinkle with
some vegan cheese (if desired) and bake for 25-30 minutes or until the sauce is
bubbly and cheese is melted.
81
Marlo Thomas
Marlo Thomas is an award-winning actress, author and activist whose body of work continues
to impact American entertainment and culture. Her popular website, which features her
landmark, live-streaming talk show, “Mondays With Marlo,” earned 100 million page views in
2013 alone. Thomas’ lifelong advocacy of the health and well-being of children is embodied in her
ongoing work as National Outreach Director for St. Jude Children’s Research Hospital, where
she created the hospital’s annual national fundraising campaign, St. Jude Thanks and Giving.
Visit www.tg.stjude.org for more.
Sugarless Apple Banana
Blueberry Muffins
WITH FRESH FRUIT JAM
Makes 12 muffins
Ingredients
¼ teaspoon salt
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon cinnamon
3 eggs
1 cup almond milk or coconut milk (unsweetened)
¾ cup rice bran oil
1 teaspoon vanilla
1 ripe banana
1 apple
¾ cup blueberries
DIRECTIONS
Preheat oven to 375 degrees. Smash the banana into a thick batter-like consistency.
Crack three eggs and add to the mashed banana. Add the oil to this mixture. Totally
blend these ingredients. Then add the cup of milk. Blend the dry
ingredients in a separate bowl. Peel the apple and
discard the peel. Cut the apple into
small ¼-inch pieces. Combine
the wet ingredients,
dry ingredients
and apple pieces.
Thoroughly mix
ingredients.
Then fold in
blueberries.
Place mixture
in a nonstick
muffin tin.
Bake for 20-25
minutes.
82
Steve Weatherford
Steven Weatherford is an American football punter for the New York Giants of the National Football
League. He was signed by the New Orleans Saints as an undrafted free agent in 2006. He has
also played for the Kansas City Chiefs, Jacksonville Jaguars and New York Jets. In addition to his
accomplishments on the field and in the gym, the NY Giant punter has been recognized nationwide
for his charitable endeavors including being the recipient of the coveted Wellington Mara Award for
outstanding community service. Continued on next page...
Ostrich meatballs, twice baked
potatoes and grilled asparagus
Ingredients (Ostrich Meatballs)
500 grams ostrich mince
2 tablespoons chopped capers
1 chopped red onion
2 teaspoons grated ginger
1 teaspoon crushed garlic
1 handful chopped coriander
2 teaspoons soya sauce
Pinch or 2 of Maldon salt
Grind of black pepper
DIRECTIONS
Mix ingredients together
and roll into 6 balls. Place
on a tray and into the fridge
for an hour. Pan-fry in a little
olive oil until brown and crisp;
10-15 minutes longer if you prefer your
meatballs well done.
Ingredients
(Twice Baked Potatoes)
4 large russet potatoes, about
3/4 pound each, scrubbed and dried
2-4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
½ cup shredded sharp cheddar
Kosher salt and freshly ground
black pepper
DIRECTIONS
Place the potatoes directly on the rack
in the center of the oven and bake for 30
minutes. Pierce each potato in a couple
spots with a fork and continue to bake
until tender, about 30 minutes more.
Remove potatoes from the oven,
and turn the heat down to 375
degrees.
Hold the potato with an
ovenmit, or towel, trim off
the top of the potatoes to
make a canoe-like shape.
Reserve the tops. Carefully
scoop out most of the potato
into a bowl. Take care to leave
enough potato in the skin so the shells
stay together. Mash the potato lightly
with fork along with 2 to 3 tablespoons
of the butter and sour cream. Stir in
the scallion and nutmeg and season
with salt and pepper, to taste. Season
the skins with salt and pepper. Refill the
shells with the potato mixture, mounding
it slightly. Sprinkle the cheese on top of
the potato filling. Brush the reserved top
with the remaining butter and season
with salt and pepper.
Set the potatoes and lids on a baking
sheet and bake until heated through,
about 20 minutes.
CONTINUED ON NEXT PAGE
83
Steve Weatherford
Steve is a spokesperson for several other nonprofits including Second Chance Toys and The Breast
Cancer Research Foundation, and in 2013, he was named Health & Fitness Ambassador for the
NJ Boys and Girls Club. Through his various initiatives, Steve has served as a role model to over
100,000 youths, with his primary outreach focused on children, health and fitness, and family.
Visit www.weatherford5.com for more.
Ostrich meatballs, twice baked
potatoes and grilled asparagus cont.
Ingredients (Grilled Asparagus)
2 pounds asparagus, trimmed
1 tablespoon chopped garlic
Salt and freshly ground black pepper, to taste
Extra-virgin olive oil
DIRECTIONS
Set up grill for direct cooking over
medium heat and oil the grates.
Place the trimmed asparagus on a
baking sheet. Add the chopped garlic
and season with salt and pepper.
Drizzle with extra-virgin olive oil and
toss to coat. Place on the grill directly
or in a grill basket. Grill until just tender
and lightly charred, about 5 minutes.
84
DESIGN: Mary Dunnington