THE EXTREMELY HEALTHY RECIPE PAGE

(Recipes Courtesy of Shelia N. Aordkian registered nurse and dietian.)

Fall/Winter Recipes

About once a month I attended a free seminar sponsored by a registered nurse and dietian Shelia N. Aordkian. She presents some

very healthy recipes for those interested in improving their health at the local library. She cooks the recipes

and shares them for free with others. I asked her if I could use the recipes on this web page. Below are some of her recipes they are great tasting and

extremely healthy. She lives in Southbury, CT.

 

Maple Cranberry Sauce

12 oz. bag of fresh or frozen cranberries

3/4 cup pure maple syrup

1 cup apple juice

grated zest of 1 orange

1 cup walnut halves

Combine all ingredients except walnut in a saucepan. Bring tp a boil then lower to medium heat cook about 10 minutes unitl cranberries

pop open. Stir in the walnuts. Pour the mixture into a bowl and cover. Cool in the refrigerator. Serve chilled. Keep 3-4 days.

Apple Pear Spiced Cranberry Sauce

12 oz bag fresh or frozen cranberries

1-1/2 cups apple juice

1 medium apple peeled and chopped fine

1 pear peeled, cored and chopped fine

1 cinnamon stick

6 whole cloves

Cook cranberries in apple juice in saucepan over medium heat. Cook about 10 minutes.

Peel apple and pear with potato peeler. Core and chop into small pieces. Add chopped apple

and pear and whole spices. Cook until all fruits are done another 5 minutes. Remove cinnamon stick and cloves.

Pour in bowl cover and chill in refrigerator. Use on meat, fish or poultry. Keep 3-4 days.

Chickpea and Cabbage Soup

1 medium onion chopped

1 clove garlic

1/4 cup crushed tomato sauce

2 cups finely shredded cabbage

1 medium potato chopped

4 cups vegetable stock or water

2 cups cooked chickpeas

juice of 1/2 lemon (optional)

1 tsp. of paprika

1/2 cup minced parsley

1 tsp. sea salt

Water or vegetable stock as needed.

 

In a medium skillet sauté the onion, garlic with about 1/4 cup water until it is soft. Add the tomato sauce, and cabbage to the skillet and cover.

Simmer until the cabbage is cooked about 10 to 15 minutes. Meanwhile in another large soup pot cook the potato in 1 cup water

or stock until tender. Puree one cup of chickpeas until smooth in blender. Add the pureed chickpeas to soup pot with the cooked

vegetables, remaining chickpeas, lemon juice, paprika, parsley, sea salt and and 2cups of vegetable stock or water. Cook

for another 1/2 hour over medium heat. Add additional water or stock if needed. Serve hot in bowls.

 

Vegetable Stuffing

2 tablespoons olive oil

2 cups chopped sweet potatoes 1/2 inch dice

1 cup chopped onions

1 cup fresh bread crumbs

1 cup chicken broth

1/4 cup fresh parsley

1 whole egg

1 tablespoon chopped fresh rosemary and sage

1 asp each salt and ground ginger

black pepper to taste

 

In a skillet sauté onion, chopped sweet potatos and olive oil over medium heat for about 10 minutes. Cook

the mixture well . In a large casserole dish add stuffing ingredients of bread crumbs, chicken broth,

fresh parsley, 1 egg, fresh rosemary sage, sea salt, and ground ginger. Add the cooked sweet potatoes and onion mixture

mix the stuffing well. Be sure to mix the egg well into the mixture. Put casserole dish with stuffing mixture in oven heat at about 350 degrees for at least 1/2 hour.

Serve as side dish.

 

 

Herb Tea Punch

Combine several herb tea bags in a large tea pot or pitcher. Use wildberry, lemon zinger or any of your favorite flavors.

You can use several different kinds. Pour the boiling water into pot or pitcher allow to steep. Strain the liquid add

back to pitcher, add juice of two fresh oranges, juice of two limes, pure maple syrup to sweeten. Chill the tea in the refrigeratior about an hour

add ice cubes if

desired.

Banana Coconut Bread Pudding

1 loaf whole grain bread about 8 cups

1-1/2 cups soy milk

1 cup unsweetened coconut milk

1/2 cup currants

2 medium bananas

1 egg lightly beaten

1/2 cup pure maple syrup

1 tsp. cinnamon

1 tsp. pure vanilla.

In a large bowl place torn bread, soy milk and coconut milk. Mix to moisten bread. Set aside

30 minutes. Soak currants in 1/2 cup water 30 minutes to plump- squeeze out excess water.

Butter 9" baking dish. Puree bananas in blender add to soaked bread with egg, maple syrup, cinnamon, vanilla and

currants. Mix well to combine. Pour the preparation into baking dish. Put the bakingdish in another pan with

an inch or two of water. Bake in oven for 1/2 hour to 45 minutes at 350 degrees until well set. Cool or chill in

refrigerator at least an hour before serving.

 

Spicy Sweet Potato Pie

2-1/2 cups flaked coconut

4 sweet potatoes peeled and quarted

1/2 cup pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon salt

1 cup soy or rice milk.

Press coconut mixture inot the bottom and up sides of 9 inch pie plate. Bake 15 minutes just until

light golden at t 300 degrees in oven. . Remove from oven-raise heat to 350 degrees. Boil a large pan of water and peel

and quarter 4 sweet potatoes. Drop in boiling water and cook about 30 minutes. Drain pototoes in collander

and puree in blender to use in pie. Add maple syrup, cinnamon, nutmeg, ginger, cloves, salt and soy milk to mixture.

Continue to blend in blender with sweet potato unitl smooth. Pour mixture into pie crust. Bake in oven

with rack in middle about 45 minutes or more unitl pie is set. Remove and let cool.