"Recipes from the Chef's Kitchen"

Show 986

Healthy Cooking for Seniors
with I-CARE
Home Health and Personal Care Services

icareaboutHEALTH.net
info@icareinc.com

703-865-5893

Ashley Ivey Askew -  Clinical Manager



Healthy Juicing
Ingredients:

1)   Kale
2)   Cucumber
3)   Celery
4)   Carrots
5)   Apples {you can also substitute pears, watermelon, peaches etc}
6)   Beets
7)   Half a Lemon
8)   Ginger {use very little, maybe the size of a dime, ginger has a very
       strong taste but it is good for your health. You can increase or
       decrease the amount of ginger to suit your taste} 


Note:
This will produce a very dark mixture, use more carrots and apples, and
     remove beets to lighten the mixture and to make it sweeter. You should
     experiment to find the proper combination of vegetables and fruits that
     suits your taste.


Preparation:

1)   Wash all Vegetables and Fruits thoroughly in your kitchen sink in
       cool water.
2)   Add a half cup of baking soda and a cup of White Vinegar to the water
       to aid in the cleaning process.
3)   Soaking overnight is also a good idea for very dirty vegetables and fruits.
4)   A regular size sink full of vegetables and fruits will make approximately
       75 fluid ounces of juice.
6)  
Push the vegetables and fruits slowly through a Juicer.
6)   The Juicer setting should be on slow for the best results.
7)   After juicing strain the mixture to remove the foam and any gritty particles.

8)   One typical drink is about 12 to 16 ounces for breakfast.
9)   Enjoy.



Quick Oven Roasted Vegetables 
 


Ingredients: 

1)   2 Cups mushrooms
2)   2 Bell Peppers
3)   1 Red Onion 
4)   2 Yellow Zucchini 
5)   2 Green Zucchini
6)   1 cup of cherry tomatoes 
7)   5 small russet potatoes or sweet potatoes 
8)   1 bunch of asparagus  
9)   1 tsp. of Olive Oil 
10) Dash of Salt & Pepper 

Preparation:
1)   Wash and prepare all ingredients and cut in cubes.
2)   Place a foil on a cookie sheet and place in vegetable in a section. 
3)   Once all the vegetables are placed on a cookie sheet, then drizzle olive oil
       plus salt and pepper. 
4)   Place at 450 for slow cook or broiler for a fast and crispier cook in the oven
       for 10 - 15 minutes or until golden brown. 
5)   Remove from the oven and mix the vegetable together. 
6)   Vegetables can be placed over pasta or quinoa or rice for a desirable healthy
        and fulfilling meal. 



Thyme Butternut Squash Soup


Ingredients:

1)   3 cups chopped (in cubes) Butternut Squash
2)   1 - 2 cups Coconut milk
3)   1 - 2 teaspoons of dried thyme
4)   2 cloves garlic
5)   Salt & Pepper
6)   1 teaspoon onion powder
7)   1 tablespoon honey
8)   1 table spoon vegan butter
9)   Olive Oil

Preparation:
1)   Preheat oven to 350.
2)   Spread thin layer of olive oil over foil on baking sheet. Spread butternut squash
       on baking sheet.
3)   Season squash with salt and pepper, drizzle with olive oil.
4)   Place squash in over for 20 - 30 minutes (or until tender)
5)   Take out and let cool for 2 minutes. 
6)   Pour in squash, 1 cup of coconut milk, 2 cloves of garlic, 1 tablespoon vegan butter,
       1 tablespoon honey, 1-2 teaspoons of dried thyme, and 1 teaspoon onion powder.
7)   Season with salt/pepper to taste.
8)   Blend until smooth. Pour in more coconut milk if soup is not smooth enough.
9)   When done, pour into pot and place on stove on medium heat for 5 to 10 minutes.
10) When serving pour soup carefully into bowls, add a dash of thyme on top of soup &
       serve.




Ashley on the set of "Recipes from the Chefs Kitchen"



Good Eating!!!