LIVING GREEN AND LEAN Spa Cuisine Cooking Rejuvenating Recipes To Nourish the Body and Soul Special occasions are no longer a requirement to enjoy the relaxing properties of aromatherapy, herbalism, and message therapy or foods that nourish the body, and soul. The body and soul were meant to be replenished, rejuvenated. Together we will journey through the many practices of relaxation while enjoying the enticing recipes that bring us to a stronger being. Food is a great source of happiness and fulfillment; this book will show you a new way to enjoy life through food while inviting nourishment into your immune system and strengthening your soul by living lean.
Basmati Chicken Rice Soup
Asian Noodle Salad 4 servings, 1 ¾ cups each
5 tbsp Low Sodium chicken Base 8 Cups of water 1 can low sodium chopped tomatoes 2 cups cooked Basmati rice 1 cup cubed cooked white meat chicken ¼ sautéed Maui onion 3 Tbsp chopped fresh basil Over medium heat, sauté Maui onion in 2 tbsp of butter (I used I can’t believe it’s not butter) until translucent. Add cooked cubed chicken, water, chicken base, and basmati rice. Simmer for 30 minutes, top with fresh basil. Enjoy with small side salad & a small dinner roll 8 oz. thin spaghetti, cooked, drained and cooled 2 cups cut snow peas 1 small can mandarin oranges, drained 1 med red pepper, thinly sliced 1/3 c, green onion, sliced thin ½ low fat Asian sesame dressing 8 lettuce leaves Toss first 7 ingredients together, SERVE over lettuce leave Jazz It Up! Top with 1/3 c. toasted slivered almonds
Summer Asparagus Salad It is a Wrap – Spinach Wrap that is …
2 lbs. thin asparagus, cut into 2 inch pieces 2 tbsp. each fresh lemon juice and Dijon mustard 3 tbsp. olive oil ¼ cup each chopped fresh basil, chives, and cilantro 3/4 cup toasted pine nuts 2 oz. low fat feta cheese, crumbled ½ fresh ground pepper 1 cup thinly sliced red onion Cook asparagus in boiling water for 1 to 2 minutes, until al dente – drop in ice water to stop cooking, and maintain green color In a bowl, whisk lemon juice, mustard, oil and fresh herbs. Toss dressing with remaining ingredients serve with toasted sesame crackers.
Serving size – 1 1-burrito size vegetable/spinach tortillas 2 tbsp organic fat free cream cheese 1-cup fresh baby spinach 2 oz. fat free cooked turkey luncheon meat ½ avocado 2 tbsp pine nuts Dry heat pine nuts in a dry skillet until lightly toasted. Spread the cream cheese evenly over the tortillas to within ½’ from the edge. Layer with remaining ingredients. Roll tightly, pressing slightly to ensure a great seal. Cut into four pieces on a diagonal. Drizzle with spicy apricot dipping sauce.
Fig Salad with Goat's Milk Yogurt and Pepper Cress
yield: Makes 6 servings Watercress, black pepper, and plain yogurt, which are easier to find, can be substituted here. Ingredients • • • • • • • • • •
1/2 cup goat’s milk yogurt 1/2 cup soft fresh goat cheese, crumbled 2 teaspoons honey 1/2 teaspoon (scant) vanilla extract 2 tablespoons fresh lemon juice 24 ripe black Mission figs, halved lengthwise 2 bunches watercress, thick stems trimmed (about 4 cups) 1 cup (loosely packed) small mint leaves Extra-virgin olive oil Fresh Ground pepper to taste
Preparation
Whisk together first 5 ingredients in medium bowl. Season with salt and reserve. Sprinkle figs with sea salt; set in center of plate. Drizzle dressing on figs; scatter water cress and mint over figs. Season with olive oil and pepper.