banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Food

Recipe Finder

Baked Coconut Shrimp with Apricot Dipping Sauce

Baked Coconut Shrimp with Apricot Dipping Sauce

This classic steakhouse appetizer has been given a healthy makeover by baking instead of deep frying. 3/4 cup (180 mL) shredded, unsweetened coconut 1/2 cup (125 mL) panko bread crumbs 2 Tbsp (30 mL) curry powder 1 tsp (5 mL) coarse sea or kosher salt 2 egg whites 1 pound (450 g) shrimp, peeled and deveined 1 cup (250 mL) apricot jam 2 Tbsp (30 mL) low-sodium soy sauce 3 Tbsp (45 mL) scallions, finely chopped 1 Tbsp (15 mL) fresh lime juice 1/2 tsp (2 mL) fresh black pepper Dash of hot sauce (optional) Preheat oven to 375 F (190 C). Mix coconut with bread crumbs, curry powder, and salt; set aside. Beat egg whites in medium bowl until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on baking sheet lined with aluminum foil or parchment paper; bake for 10 minutes. Meanwhile heat apricot jam in small saucepan over medium heat. Stir in soy sauce, scallions, lime juice, black pepper, and hot sauce; heat for a few minutes. Serve coconut shrimp with jam sauce. Makes 6 servings. Each serving contains: 290 calories; 19 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 44 g carbohydrates; 2 g fibre; 397 mg sodium source: " Organic Steak Night In ", alive #322, August 2009

Lemon Tofu Cheesecake

Lemon Tofu Cheesecake

Yes, tofu! You’ll be surprised how decadent this cheesecake tastes but without the 30 or more grams of fat that’s pumped into most restaurant versions. (pictured with Lemon Tofu Cheesecake, Caesar Salad, Herbed Sweet Potato Fries, and Baked Coconut Shrimp with Apricot Dipping Sauce ) Crust 2 cups (500 mL) graham cracker crumbs 1/4 cup (60 mL) pure maple syrup 1/2 tsp (2 mL) almond extract Filling 1 package silken tofu 1/2 cup (125 mL) sugar 2 Tbsp (30 mL) reduced-fat sour cream 2 Tbsp (30 mL) reduced-fat cream cheese 1/2 tsp (2 mL) salt 3 Tbsp (45 mL) lemon juice 2 tsp (10 mL) lemon zest 1/2 tsp (2 mL) almond extract 2 Tbsp (30 mL) cornstarch 2 Tbsp (30 mL) milk or soymilk 1/4 cup (60 mL) slivered almonds (optional) Crust: Preheat oven to 350 F (180 C). In medium bowl, combine graham cracker crumbs, maple syrup, and almond extract; mix until graham cracker crumbs are moistened. Grease 9 in (23 cm) springform pan. Spread crumb mixture evenly in pan. Bake crust for about 5 minutes, remove from oven, and set aside. Filling: Blend tofu, sugar, sour cream, cream cheese, salt, lemon juice, zest, almond extract, cornstarch, and milk in food processor or mixer for about 30 seconds, or until smooth. Pour filling into pan over cooled crust. Bake for 30 to 40 minutes or until top of cheesecake is lightly browned. Chill cake in refrigerator for at least 2 hours before serving. Serve topped with slivered almonds. Makes 8 servings. Each serving contains: 235 calories; 6 g protein; 7 g total fat (1 g sat., 0 g trans fat); 37 g carbohydrates; 3 g fibre; 280 mg sodium source: " Organic Steak Night In ", alive #322, August 2009

Spelt Salad

Spelt Salad

Use the best olive oil you can get your hands on for maximum flavour, says David Rocco. This whole grain salad works well warm or cold. For the spelt 3 Tbsp (45 mL) extra-virgin olive oil 2 cloves garlic, finely chopped 3/4 lb (375 g) spelt 6 cups (1.5 L) vegetable stock, plus extra for sautéing vegetables For the vegetables 3 Tbsp (45 mL) extra-virgin olive oil 1 red onion, roughly chopped 2 zucchini, sliced 1 sweet red pepper, chopped 1 eggplant, chopped 10 cherry tomatoes, halved Salt to taste Garnish 1 bunch flat-leaf parsley, finely chopped 1 small bunch mint leaves, chopped Finely chopped walnuts or pine nuts, toasted For the spelt, heat olive oil in pan over medium-high heat. Add garlic and let brown. Add spelt. Stir it around to toast a little and enhance its nutty flavour. Add half the vegetable stock and stir. Cook about 10 minutes and check back. (You want to cook spelt in stock, but you don’t want it to be soupy, so although I’ve suggested 6 cups (1.5 L), you might need less.) When first half of stock is absorbed, start adding a little more at a time, until spelt is moist and chewy. Don’t worry if there is still a bit of stock in the pot. For the vegetables, heat olive oil in frying pan. Add onion, zucchini, red pepper, eggplant, cherry tomatoes, and salt to taste. Sauté until vegetables are soft and caramelized. Turn down heat if they are cooking too fast. Resist temptation to add more oil to prevent vegetables from sticking. Instead, add a bit of stock or even a bit of water to help them cook. Add cooked vegetables to spelt and give it a really good mix. Remove from heat and toss in parsley and mint. Mix well so that herbs are dispersed throughout salad. Set aside and let cool. When ready to serve, top with some toasted walnuts or pine nuts. Add a drizzle of olive oil, if desired. Serves 4. Source: " Mama Was Right ", alive #323, September 2009

Sesame Lime Soba Noodles with Shiitake Mushrooms and Snow Peas

Sesame Lime Soba Noodles with Shiitake Mushrooms and Snow Peas

Tender soba noodles combined with meaty shiitake mushrooms, crisp snow peas, and a vibrant sauce flavoured with lime, ginger, garlic, and toasted sesame oil. Zesty, fragrant, healthy, and entirely delicious! 1/2 lb (225 g) soba noodles 2 tsp (10 mL) olive oil 5 to 6 oz (140 to 170 g) shiitake mushrooms, stems removed, cut in halves or thirds 1/4 lb (125 g) snow peas, ends trimmed, sliced lengthwise in thirds 1 tsp (5 mL) tamari 1 cup (250 mL) green onions, chopped 2 Tbsp (30 mL) black sesame seeds, or toasted or raw sesame seeds 1/2 cup (125 mL) fresh cilantro, chopped (optional) Lime wedges and toasted sesame oil (for finishing) Sauce 1 Tbsp (15 mL) hoisin sauce 3 1/2 Tbsp (50 mL) tamari 1 1/2 Tbsp (20 mL) fresh ginger, chopped 2 cloves garlic 3 Tbsp (45 mL) freshly squeezed lime juice 2 Tbsp (30 mL) apple cider vinegar 2 1/2 Tbsp (35 mL) toasted sesame oil 3 Tbsp (45 mL) agave nectar In blender, purée sauce ingredients until smooth. Cook soba noodles according to package directions. Meanwhile, in deep frying pan or large pot, heat oil on high. Add mushrooms; saute for 1 to 2 minutes to lightly sear; add snow peas and tamari; cook for 2 to 3 minutes, tossing to lightly sear vegetables. Remove from heat and toss in green onions. Drain noodles (don’t rinse) and add to mushrooms and snow peas. Add sauce and toss to distribute through hot noodles. Add sesame seeds and cilantro; toss again and serve with lime wedge and drizzle of toasted sesame oil. Makes 3 to 4 servings. Source: " Mushroom Mania ", alive #323, September 2009

Autumn Salad

Autumn Salad

An upscale salad that is simple to make and always gets raves from company. The dressing alone is so wonderful you’ll want to double it and serve it over baby greens just for you. Buy pears that are unripe to ensure they arrive home without any bruises. An unripe pear can take anywhere from 3 to 7 days to ripen on the counter. To speed up the process, place pears in a paper bag along with an apple. Close tightly and check for ripeness in 1 to 3 days. Store ripened pears in the fridge. Dressing 3 Tbsp (45 mL) balsamic vinegar 1 Tbsp + 1 tsp (20 mL) extra-virgin olive oil 2 tsp (10 mL) Dijon mustard 2 tsp (10 mL) pure maple syrup Pinch of cracked pepper Salad 8 cups (2 L) organic baby greens 2 large ripe pears, cored and thinly sliced 2 oz (50 g) organic goat cheese, crumbled 1/4 cup (60 mL) unsalted organic raw pumpkin seeds 1/4 cup (60 mL) dried organic cranberries Whisk together vinegar, olive oil, Dijon, maple syrup, and cracked pepper. Dressing can be made up to one day in advance. Store covered in fridge. When serving: Equally distribute baby greens onto 4 large salad plates. I like to use large white diner plates for this salad. It adds some glamour. Evenly divide and arrange on top of greens the sliced pears, crumbled goat cheese, pumpkin seeds, and dried cranberries. Dress each salad with 1/4 of dressing. Serve. Makes 4 servings but can be doubled to serve 8 adults. Each serving contains: 254 calories; 8.4 g protein; 14 g total fat (4.8 g sat. fat, 0 g trans fat); 31 g carbohydrates; 4 g fibre; 108 mg sodium source: " Thanksgiving Dinner Made Easy ", alive #324, October 2009

Chicken with Mango and Apricots

Chicken with Mango and Apricots

If the thought of cooking the big bird makes you want to head for the hills, why not try the smaller cousin of the poultry family? Good old reliable chicken—make it organic and free-range, the lifestyle makes the chicken taste much better. If you can’t find a great looking fresh mango, try frozen. You’ll need about 1 1/2 cups (375 mL) frozen mango thawed to replace the large ripe fresh mango. 14 oz (400 g) boneless, skinless free-range chicken breasts cut into 4 equal pieces Sauce 1 - 14 fl oz (398 mL) can apricots 3 Tbsp (45 mL) frozen orange juice concentrate 1/3 cup (75 mL) mango chutney 1 Tbsp (15 mL) low sodium soy sauce 1 large really ripe mango Preheat oven to 425 F (220 C). Line 8-inch square (2 L) metal baking pan with wet parchment paper* or spray with oil. Lay the chicken on top. Drain the apricots, making sure to reserve 1/3 cup (75 mL) of the liquid. Set the apricots aside. Mix the reserved liquid together with orange juice concentrate, mango chutney, and soy sauce. Pour over the chicken. Bake in oven for 20 to 25 minutes or until chicken is done. While chicken cooks; cut and peel mango. Cut into 1 in (2 cm) slices. Set aside, along with apricots. When chicken is cooked (an internal temperature 165 F [74 C] is reached), drain liquid into medium frying pan. Leave chicken in pan and cover. Turn heat to medium-high and add apricots and mango to liquid. Bring to boil and leave to reduce for about 5 minutes or until slightly thickened, stir occasionally. Remove chicken from pan and divide evenly among 4 plates. Spoon fruit and sauce over chicken. Serve with brown rice and your favourite green vegetable. Makes 4 servings. *If you are using wet parchment paper, tear off a piece that is approximately 2 inches (5 cm) larger than the pan, run under cold water until really wet, wring out, and place in pan. Each serving contains: 300 calories; 30 g protein; 2 g total fat (0.5 sat. fat, 0 g trans fat); 38 g carbohydrates; 3 g fibre; 300 mg sodium source: " Thanksgiving Dinner Made Easy ", alive #324, October 2009

Baked Pumpkin Custard

Baked Pumpkin Custard

This baked custard is a cross between a pumpkin pie without the pie crust and a crème brûlée without most of the fat. The average baked pumpkin custard or pumpkin crème brûlée has a whopping 20 grams of total fat. My version weighs in with 3.5 g of total fat. But aside from the fact that this cheater brûlée is a cinch to make, tastes fantastic, and is low in both calories and fat, its real claim to fame is that you have to make it the day before which will make your Thanksgiving Day much less stressful. You’ll need 4 ramekins for baking the custard. Ramekins are small, usually glazed, ceramic baking dishes that can be purchased at most kitchen stores. 3/4 cup (175 mL) evaporated skim milk 1/2 cup (125 mL) canned pure pumpkin purée 1/4 cup (60 mL) pure maple syrup 2 Tbsp (30 mL) dark brown sugar 1 tsp (5 mL) ground cinnamon 1/8 tsp (.5 mL) ground nutmeg Pinch of cloves 1/4 tsp (1 mL) pure vanilla extract 2 large eggs Preheat oven to 350 F (180 C). Put a kettle on to boil with approx. 2 cups (500 mL) water. Combine evaporated milk, pumpkin, maple syrup, brown sugar, cinnamon, nutmeg, cloves, and vanilla in blender and process till well combined. Add eggs and process until smooth. Set aside so any bubbles on the top of the mixture settle, approximately 5 minutes. Divide the mixture evenly between 4 – 6 oz (150 g) ramekins. Place ramekins into 8 x 8 in (2 L) baking pan, preferably a metal one; add boiling water to pan so water comes halfway up the sides of ramekins. Carefully place pan into oven and bake for 35 to 40 minutes or until the custard has set. Remove from pan and let cool on a wire rack. Cover each ramekin and refrigerate overnight. Serve as is or with a dollop of whipped cream on top. Makes 4 servings. *Use pumpkin purée not pumpkin pie filling. You can either buy it canned or make your own. Each serving contains (without whipped cream): 173 calories; 8.4 g protein; 3.5 g total fat (1 g sat. fat, 0 g trans fat); 29 g carbohydrates; 8 g fibre; 107.5 mg sodium For a less sweet version of the Baked Pumpkin Custard, omit the brown sugar. source: " Thanksgiving Dinner Made Easy ", alive #324, October 2009

Pumpkin Pie

Pumpkin Pie

The new natural shortening available at health food stores in the refrigerated section is trans fat-free. Pastry 1 1/4 cup (310 mL) whole wheat cake and pastry flour 1/4 tsp (1 mL) salt 6 Tbsp (90 mL) natural shortening 1 tsp (5 mL) apple cider vinegar Cold water, as required Filling 2 large eggs 1 2/3 cup (400 mL) pure pumpkin purée unseasoned 1/2 cup (125 mL) brown sugar, packed 2 tsp (10 mL) cinnamon 1/2 tsp (2 mL) dried ginger 1/4 tsp (1 mL) cloves 3/4 cup (180 mL) evaporated milk In medium bowl, use fork to stir together flour and salt. Using pastry cutter or two knives, cut shortening into flour until it looks like small peas. Pour vinegar into glass measuring cup and add enough cold water to make 1/4 cup (60 mL). Pour into flour mixture; mix until dough comes together in a ball. Roll dough into a circle on a lightly floured board until about 1/8-inch (3 mm) thick. Transfer to pie plate. Roll outer edge under to form a ridge. Beat eggs and pumpkin together in medium bowl. Add sugar, cinnamon, ginger, and cloves; stir until well combined. Lightly whisk in milk. Pour filling in pie shell. Bake at 425 F (220 C) for 15 minutes, then reduce temperature to 350 F (180 C); continue baking for 35 to 40 minutes or until knife inserted in centre comes out clean. Cool and serve. Makes 1 - 8 in (20 cm) pie, enough to serve 8. One slice contains: 262 calories; 5.3 g protein; 11 g total fat (4 g sat. fat, 0 g trans fat); 35 g carbohydrates; 2.8 g fibre; 90 mg sodium source: " Perfectly Pumpkin ", alive #324, October 2009