Usher in the new year with a healthy take on your meals. A veggie-fruit juice that takes only minutes to prepare becomes a vitamin laden punch. Fish baked in parchment paper is moist and delicious while a vegetable and chicken twister gests its smoky taste from grilling and is made more enticing by a light red wine vinegar vinaigrette.
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POWER BOOSTER JUICE
4 pieces medium-sized, green apples
4 pieces large carrots
2 pieces medium-sized cucumber
2 stalks celery
juice of 5 dalandan fruit
juice of 2 lemons
honey (optional)
Wash fruits and vegetables. Roughly cut first 4 ingredients without peeling. Process cut fruits and vegetables in a juicer. Pour in a jar and stir in the dalandan and lemon juice. Best served over ice or refrigerated. You may add honey for a little sweetness.
Yield: Approximately 1 liter
NOTE:
• Pure honey or muscovado sugar is a healthier choice compared to using synthetic or artificial sweeteners.
• Clean, peel and chop fruits and vegetables if using a blender. This method will give you a higher fiber content because it includes fruit flesh and pulp.
• Adjust the amount of dalandan or lemon juice to taste.
HERBED FISH EN PAPILOTTE
2 pieces fish fillets (sole fish, cat fish, cod or grouper)
salt and pepper
juice of 1 lemon
1 cup carrots, julienned
½ stalk leeks, thinly sliced
choice of 2 fresh herbs
(dill, thyme, tarragon, basil, mint etc.)
few slices of lemon
2 tablespoons unsalted melted butter
2 tablespoons olive oil
Preheat oven to 375ºF/ 190 ºC. Prepare and set aside two 12 x 14 inch parchment paper. Season fish fillets with salt, pepper, garlic and half of lemon juice. Place and divide half of carrots at the center of each parchment papers. Place the seasoned fillets over the carrots. On top of the fish, arrange the remaining carrots, leeks, herbs and sliced lemons. Drizzle garlic oil on top. Thoroughly close and crimp all sides of each parchment paper to contain the steam. Place on baking sheet and bake for 15- 20 minutes. Serve immediately.
Yield: 2 servings
NOTE: Steaming is another healthy cooking method that you can use for this recipe.
VEGGIE SCROLL IN RED WINE VINAIGRETTE
2-3 pieces medium-sized zucchini, cut lengthwise
olive oil, as needed
salt and pepper
1 piece grilled seasoned chicken breast, sliced (prepared)
1 piece julienne carrots, blanched
1 small bundle of asparagus spears, blanched (cut into 2-inch)
cherry tomatoes, halves
Vinaigrette Dressing:
3 tablespoons red wine vinegar
salt and pepper
1 tablespoon honey
½ teaspoon finely grated ginger
3 tablespoons olive oil
Preheat grill pan. Brush the front and back of sliced zucchinis with olive oil and season it with salt and pepper. Grill until tender and grill marks are visible. Cool and set aside. Lay one piece of grilled zucchini and place chicken, carrots and asparagus at about ½ inch from end of the zucchini slice then roll-up and place seam side down. Use toothpick to pierce and attach the tomatoes on top of the rolled zucchini. Arrange in serving platter. Set aside.
Prepare Vinaigrette: In a bowl, combine the first 4 ingredients then slowly add in oil in slow steady stream, whisking continuously until it emulsifies. Drizzle on top of the veggie scrolls or serve it on the side.
Yield: 16-20 pieces
