Ingredients

1 banana

4-6 oz frozen concentrated orange juice

½ – 1 tsp vanilla extract

1 ½ cups ice

1- 2 cups milk

2 -4 oz whip topping (fat Free) (optional)

Preparation

1. In blender, add banana, frozen concentrated orange juice, vanilla extract, ice and milk.
2. Blend until desired consistency.
3. Pour into cups.
4. Add whip topping (fat free) (optional) to top.  Serves 2-3.

Alternatives

Ingredients

15.5 oz can of chickpeas/garbanzo beans

1 lemon

1-2 Tbsp Tahini paste

1-2 cloves grated/chopped garlic

salt to taste

ground black pepper to taste

1-2 Tbsp grated/shredded parmesan cheese

½ – 1 tsp hot sauce (optional)

2 Tbsp – ¼ cup extra virgin olive oil

Preparation

1. Drain and wash off chickpeas.  Shake off excess water.
2. In a food processor, combine chickpeas, zest and juice from lemon, Tahini paste, garlic, salt, pepper, parmesan cheese and hot sauce (optional).
3. Drizzle in olive oil while processing to reach desired thickness.  Add a little water if too thick, and continue processing to thin out.
4. When ready to serve, drizzle a little olive oil on top.  For a delicious combination, try with pita chips.  Serves 4-6.

Tips

- When grating lemon/ lime zest using a zester/grater, grate only outer yellow/green layer where the essential oils and flavors are located.

- For an alternate way to make garlic paste, peel and finely chop garlic.  Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

- Simply grate garlic with a zester/grater to make garlic paste.

- Rub fingers on stainless steel underneath water to remove garlic smell from hands.

- Mashing/cracking garlic first allows for easier peeling.

Alternatives

This is the first in a new series of posts called “Video Recipes.” After each live cooking demo, I will be taking the cooking demonstration portions only and sharing them with you. These short clips will offer you helpful demonstrations on how to prepare each recipe, as well as health benefits of several ingredients.

Vinaigrette Tuna Salad Recipe

Ingredients

1-2 cans, drained tuna

1-2 diced shallots

2-4 Tbsp chopped fresh parsley (1-2 tsp dried)

¼ – ½ cup quartered cherry/grape tomatoes

2-4 Tbsp chopped black olives

1-2 Tbsp rice wine vinegar

1-2 Tbsp extra virgin olive oil

1 Tbsp Dijon mustard

1 lemon

salt to taste

ground black pepper to taste

Preparation

1. Place tuna in bowl, along with shallots, parsley, tomatoes and olives.
2. In separate bowl or measuring cup, mix vinegar, olive oil, mustard, juice from ½ the lemon, salt and pepper to make dressing.
3. Pour dressing over salad and mix all together.
4. Serve.  Tastes great by itself or eaten with celery, on a sandwich or on an English muffin.  Serves 2-4.

Tips

- To maintain longer freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc bag in refrigerator.

- Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

Alternatives

Dreamsicle Ice Box Pie Demo from Inspired Art of Cooking on Vimeo.

Ingredients

12 oz frozen orange juice concentrate (Slightly thawed)

1 (8 oz) container whip topping (fat free)

1 (14 oz) can sweetened condensed milk

2 graham cracker pie crusts

Preparation

1.  In a bowl, mix orange juice concentrate with whip topping and condensed milk.

2.  Pour into graham cracker pie crusts.  Cover and freeze for 8 hours.  Serves 12-16.

Alternatives