Wine & Dine

Episode #5 - Super Foods and Smoothies

Crunchy Cucumber Salmon Rounds
Mocha Swiss Almond Smoothie
Celery and Grapes
Stoney Ridge Brocamole
Strawberry Watermelon Salsa
Savory Whole Wheat Pita Chips
Sweet Whole Wheat Pita Chips
Raw Cabbage Burritos
Anytime Roasted Nuts

Crunchy Cucumber Salmon Rounds

20 thick cucumber slices (2 cucumbers)
20 slices smoked salmon
1 C. light cream cheese
¼ C. plain yogurt
2 T. fresh chopped dill weed
Sea salt and pepper
Dill for garnish

Arrange cucumber slices on a platter. Mix cream cheese, yogurt, dill and seasonings together. Spoon mixture on cucumbers and top with salmon slices. Garnish with dill weed.

Mocha Swiss Almond Smoothie

10 oz. of plain yogurt or coconut milk
2-3 T. Hershey dark chocolate syrup (canned)
3T. honey
1 t. vanilla extract
¼ C. raw (soaked) almonds
1-2 frozen bananas (optional) or ½ C. crushed ice

Combine ingredients in a high-speed blender and blend until smooth.

Cappucino Idea:
Add ¼ C. brewed coffee or 1 t. instant coffee granules.

Celery and Grapes

6 celery stalks
25 seedless grapes
Ice cubes

Push celery stalks into a juicer, leaf end first. Alternate with grapes. Combine juice with ice cubes in blender to produce a delicious celery-grape froth.

Stoney Ridge Brocamole

1 avocado, peeled and pitted
1 large head fresh broccoli
2 Roma tomatoes, chopped
2 T. red onion, minced
4 gloves garlic, minced
2 T. lime juice
2 T. chopped fresh cilantro
Dash of red pepper flakes (optional)
Sea salt to taste

Steam broccoli until very soft. In a large bowl, while still hot, mash broccoli with avocado. Mix in onions, garlic, lime juice, and cilantro until mixture resembles the consistency of mashed potatoes. Season with red pepper flakes and sea salt. Serve with Savory Whole Wheat Pita Chips or fresh vegetables.

Strawberry Watermelon Salsa

2 C. strawberries, diced
2 C. watermelon, diced and seeded
¼ C. red onion, diced small
Juice of one lime
¼ C. fresh cilantro

Toss all ingredients together. Chill and serve with Sweet Whole Wheat Pita Chips.

Savory Whole Wheat Pita Chips

Healthier than pre-packaged corn chips!
1 pkg. Whole wheat pita bread
Olive oil
Sea salt
Dried herbs of choice

Cut whole wheat pita bread into “chip size” triangles using a pizza cutter. Separate and drizzle generously with olive oil. Sprinkle with sea salt and herb of choice (oregano, dill and/or cilantro.) Bake for 10-12 minutes at 350º until lightly crispy. Serve with Stoney Ridge Brocamole or Spinach Dip.

Sweet Whole Wheat Pita Chips

Use same preparation as Savory Whole Wheat Pita chips, drizzle with olive oil and sprinkle with a cinnamon and sugar mixture. Bake for 10-12 minutes at 350º until lightly crispy. Serve with Strawberry Watermelon Salsa or Berry Parfaits.

Raw Cabbage Burritos

1 large cabbage leaf or lettuce leaf (this is your “tortilla”)
1T. Light Ranch dressing

Lay cabbage (or lettuce) leaf flat and spread with ranch dressing. Layer with filling ingredients and roll up like a burrito. Insert toothpick to secure.

Filling:
• spinach
• grated cheese
• turkey slices (omit for vegetarian version)
• grated cucumber
• grated carrots
• diced red onions
• diced tomatoes
• sprouts – broccoli or alfalfa

A perfect way to incorporate lots of raw veggies into one meal!

Anytime Roasted Nuts

1 C. almonds, no salt added
1 C. walnut halves, no salt added
1 C. pecan halves, no salt added
3 T. olive oil
3 cloves garlic, finely chopped
1 sprig fresh rosemary, chopped
1 ½ t. sea salt

In a bowl, mix together nuts, olive oil, garlic and rosemary until nuts are completely coated. Season with sea salt. Spread evenly on baking sheet and roast in 350º oven for 10 minutes, or 45 minutes if using pre-soaked nuts. Stir occasionally while roasting.  A great nutritional substitute for chips.

Pre-Soaked Nuts

Nuts, any combination (almonds, pecans, walnuts, etc.)
Warm water to generously cover
1 T. vinegar or plain yogurt

Simply cover nuts with warm water and add either vinegar or yogurt. Soak overnight. Change water 2 times per day. Drain and pat dry. Toss with olive oil and roast in 350º oven for 45 minutes, stirring several times while roasting. Store in airtight container and keep refridgerated. Soaking breaks down a surface enzyme called phylics. This make the nuts more digestible. This also applies to beans, rice and oatmeal.