Recipes

Here are a few yummy healthy ideas     

Holistic Health Practitioner Paso Robles

 

 

Kris’s Easy Cranberry Pistachio Cheese Log

Looking for a fast, simple and elegant appetizer? Look no more! This can be assembled in 10 minutes. It’s sweet and tangy and the EASIEST appetizer you will ever make! Can be made DAYS in advance so it’s the perfect stress-free appetizer for the holidays and I’m not talking just Thanksgiving or Christmas, would be perfect for Valentines too! Pair it with a nice Brut / dry champagne. You’ll be the hostess with the moistest.  😉

INGREDIENTS

Cranberry Pistachio Coating

1 1/4 cups cranberries

1 cup shelled roasted, salted pistachios

Cheese Log

7-8 oz. goat cheese log

4 oz. cream cheese, softened

1/2 cup Cranberry Pistachio Coating mixture (in directions)

2-3 tablespoons sweetened cranberry relish (I pureed my relish)

 

INSTRUCTIONS

  1. Add cranberries and pistachios to your food processor and chop into small pieces (don’t over-process, you want it “chunky”).
  2. In separate bowl add Goat cheese, cream cheese, ½ cup cranberry/pistachio mixture & 2-3 tablespoons cranberry relish. Stir to combine.
  3. Remove cheese mixture from your bowl to a large piece of plastic wrap, and form into the shape of a log or balls (there’s enough of the mixture and coating to create 2 large cheese balls). Wrap in plastic wrap. Freezer for 20-30 minutes. You’ll want the cheese log slightly firm, so it holds its shape but is still soft enough for the Coating to be pressed into it.
  4. Line large cookie tray with a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the Coating and roll in Coating until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately.

 

When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Serve with crackers.

 

 

Kris’s Presto Pesto

Yield:  Approximately Makes 1 cup

Store covered tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air or in Pyrex with lid. You can also store in plastic baggies and freeze.

It can be served with pasta or use as a dip with a piece of hearty bread, or even over veggies.. Yum!

Ingredients:

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach for a more nutritional punch. It does diminish the basil flavor.  Experiment!!)

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (I buy pre-grated or flakes)

1/2 cup extra virgin olive oil

1/3 cup pine nuts (to kick up the flavor, you can toast them in a hot pan)

3 garlic cloves, minced (about 3 teaspoons) Optional!!!! I don’t add garlic as it diminishes the basil flavor

Add salt & fresh ground black pepper, to taste……………

 

Sparkling Lemonade

This fizzy version is festive and easy to serve for any occasion.

1 cup freshly squeezed lemon juice

1.25 liters sparkling water

½ cup agave nectar

Directions:  Empty the sparkling water into a pitcher, add lemon juice and agave nectar. Still until mixed well. Taste and add more agave if necessary.

 

Healthy Simple Refried Beans.
Created from my imagination.
Little olive oil, 4 cloves of fresh garlic, pressed. 1-2 cans black beans (rinsed). Dash of chillie pepper & cumin.
Sauté garlic lightly, add beans, heat through. Add chillie pepper & cumin. Mash beans to desired consistency.
Enjoy.

 

Another New Summer Favorite: Grilled Corn Salad:

So yummy and really simple, the only time-consuming thing is grilling the corn, but trust me, it’s worth it. Tried this a few weeks back without grilling, HUGE difference in taste. I like it this way.

6-7 large ears of corn

¼ cup chopped red onion

2 tablespoons extra virgin olive oil

½ cup Feta cheese, crumbled (I used seasoned this time. YUM!)

Chopped fresh Mint, Cilantro or Parsley: Choose 2 of the 3 (I prefer Mint & Cilantro)

Directions:

Set fire to medium-high, husk corn. Lightly with extra virgin olive oil using your hands massage a light coating of oil over ears of corn.  I seasoned with a BBQ rub. Grill for 10-15 minutes till desired color and doneness.

Let cool, cut kernels off the Cobbs

Put the corn, red onion and cheese in a medium bowl. Drizzle with the olive oil and toss.

Add the fresh herbs and toss again.

Corn can be grilled 1 day ahead before assembling the salad. Can be served warm or chilled.

Enjoy!!!

Certification

CAMTC #3876

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