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Apple by Hanna Jung 4 6 8 10 12 14 16 20 22 26 28 30 32 34 36 38 40 42 44 46 48 50 Artichoke by Trish via Asparagus by Chuanqi Li Avocado by Julee Rosso Blackberry by CM Blueberry by Eric Garcia Broccoli by Yiwei Ma Cantaloupe by John doe Cherry pie by Megan McGlynn Kale by Dan Polant Kiwi by David Quick Mango by Ellie Schuhmann Mushrooms Orange by Nicole Routhier Papaya by Maneka Nirmal Pineapple by Abby Van Bremen Plum by Andrea Nguyen Pomelo by Amanda Visconti Pomegranate by Bo Wang Pomelo by FeiFei Raspberry by Elizabeth Hill Tomato by Danilo Alfaro

Red Bell Pepper by Ellen Wilson Strawberry by Pei-Yi Wong Sweet potato by Xiaowen Zhang Watermelon by Jane Doe

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33 of the Healthiest Foods on Earth SI 520


by Washington Apple Commision


Yield: 2 servings 1 sheet (9 1/2 x 10-inch) puff pastry (sold in grocery freezer sections or make your own puff pastry) 1 egg beaten with 1 tablespoon milk 1 tablespoon butter 2 Fuji apples, peeled, cored and cut into 1/4-in thick slices 2 teaspoons sugar 1/2 teaspoon ground cinnamon 3 tablespoons seedless raspberry jam 1 eight ounce container lowfat vanilla yogurt 1/4 cup water Confectioner’s sugar On floured surface, roll puff pastry into 14 x 10-

inch rectangle. Cut pastry into two 7 x 10-inch pieces. Using a ruler to guide pastry wheel, cut each half into 22 seven-inch t strips about 1/4inch wide. To make lattice heart, lay 11 pastry strips, 1/8inch apart and parallel, across an ungreased baking sheet. One by one, weave 11 more strips through parallel strips to create lattice square. Cut out center of lattice with a 4 or 5-inch heart-shaped cookie cutter or stencil and discard trimmings. Refrigerate heart 10 minutes. Heat oven to 400 deg. F. Brush hearts with egg mixture and bake 15 minutes or until golden brown. In skillet, melt butter and add apple slices, sugar and cinnamon. Cover and cook, stirring occasionally, for 20 minutes or until

tender. Stir in one tablespoon of jam. To serve, blend yogurt and water. Divide mixture between two large serving plates. Mound apple slices in center. Dip edges of each heart into confectioner’s sugar and place atop apples. To make heart-shaped designs in the sauce, heat remaining jam in microwave for thirty seconds. Drop dots of jam onto sauce. Drag a toothpick tip through center of each dot to make heart.



33 of the Healthiest Foods on Earth SI 520


by Hanna Jung

1/2 lemon 6 cups water 4 springs fresh parsley 1 bay leaf 5 whole black peppercorns 1 teaspoon dried thyme 2 large artichokes for the Yogurt Mustard: 1/2 cup plain nonfat yogurt 1 teaspoon Dijon-Stlye mustrard 1/8 teaspoon lemon pepper 1 teaspoon red wine vinegar 2 tabel spoons minced shallot

Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot. Bring to a boil over high heat. While the water is boiling, prepare the artichokes Slice 1/4 inch off the top of each artichoke. Cut the stems off each, flush with the base, and clip the sharp point at the tip of each leaf with scissors. Put the artichokes into the boiling water, cover, and cook until the leaves can be pulled from the stem easily, 40 to 50 minutes.

In the meantime, combine yogurt, Digion mustard, lemon pepper,wine vinegar, and shallotsin a blender and mix at high speed until smooth. Transfer the dressing to a small serving bowl and place it in the center of a large platter. When the artichokes are done, slice them in half vertically and remove the fuzzy inner chokes. Arrange the artichoke halves cut side down around the yogurt mustard on the platter.



33 of the Healthiest Foods on Earth SI 520


by Trish via

1/2 lb prosciutto, sliced 1/2 package (8 ounces) Neufchâtel cheese, softened 12 spears fresh asparagus, trimmed Preheat oven to 450 degrees Fahrenheit (230 degrees Celcious). Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until asparagus is tender.



33 of the Healthiest Foods on Earth SI 520


by Chuanqi Li

2 ripe avocados, quartered 1/4 cup chopped green onion 2 tablespoons fresh orange or pineapple juice 1 tablespoon chopped fresh cilantro 1/2 to 1 teaspoon salt 1/4 teaspoon ground red pepper 1/4 teaspoon ground black pepper 1/8 teaspoon ground cumin 3 cups chicken broth, chilled 1 (8-ounce) container fat-free plain yogurt Garnishes: cooked shrimp, avocado slices

Heat the chicken broth until hot, not boiling. Set aside. Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired. Serve immediately, or chill for at least two hours and serve. Note: Haas avocados are the ones with the bumpy skin. As they ripen, they go from dark

green to purplish-black. This is only my opinion, but if I cannot find Haas avocados, I don’t make this or any other avocado recipe until I can find them.



33 of the Healthiest Foods on Earth SI 520


by Julee Rosso Sheila Lukins

1 tablespoon unflavored gelatin 2 tablespoons cold water Juice and grated zest of 1 orange 2 pints blackberries, or 2 bags (10 ounces each) frozen berries without sugar; reserve 8 to 10 whole berries for garnish 2 egg yolks 1/2 cup sugar 2 tablespoons Cointreau 2 cups heavy cream 2 kiwis, peeled and sliced, for garnish (optional)

1. Soak the gelatin in the cold water in a saucepan for 5 minutes. Add the orange juice, grated orange zest, and berries, and bring just to a boil, stirring. Cool to room temperature. 2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the Cointreau and beat for another minute. 3. Put the egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.

4. Add the egg yolk mixture to the blackberry mixture and stir until well blended. Whip the heavy cream to soft peaks and fold gently into the blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve. 5. Garnish with a few slices of kiwi and a whole berry, or with the berries alone.



33 of the Healthiest Foods on Earth SI 520


by CM

1/2 cup butter 2 cups unsifted flour 1 cup sugar 2 large eggs 1/2 cup milk 2 teaspoons baking powder 1/2 teaspoon salt 2 1/2 cups large fresh blueberries 1 1/2 teaspoons vanilla extract 2 tablespoons sugar (for top of muffins)

Preheat oven to 375°F. In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition. In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined. Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla. Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker’s Joy (or other non-stick spray). Fill greased muffin cups 3/4 full. Sprinkle sugar on top of unbaked muffins (we like to use Turbinado sugar for sprinkling the tops). Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired. At our test kitchen, we sometimes sprinkle blueberry muffin tops with cinnamon sugar or ground hazelnuts or spread with lemon or vanilla icing and top with thinly sliced almonds.



33 of the Healthiest Foods on Earth SI 520


by Eric Garcia

2 tablespoons butter 1 onion, chopped 1 stalk celery, chopped 3 cups chicken broth 8 cups broccoli florets 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups milk ground black pepper to taste

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium-heat melt 3

tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.



33 of the Healthiest Foods on Earth SI 520


by Yiwei Ma

1 3/4 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. soda 1/3 c. shortening 2/3 c. sugar 1 lg. egg 1 c. cantaloupe pulp

Dice small amount of cantaloupe into blender. Set on grind just long enough to mash cantaloupe into pulp do not over grind, will be too soupy. Set aside. Mix flour, baking powder, salt and soda, sifting 3 times. In separate bowl, cream sugar and shortening until light and fluffy. Add egg and beat well. Add cantaloupe pulp and mix. Add flour mixture, 1/2 cup at a time, beat until smooth. After each addition put into well-greased floured pans, 8 x 4 x 2 1/2 inch. Bake in moderate 350 degree oven for 50 minutes. Serve with whipped cream or plain.



33 of the Healthiest Foods on Earth SI 520


by Elliott Manzon

1 recipe pastry for a 9 inch double crust pie 4 tablespoons quick-cooking tapioca 1/8 teaspoon salt 1 cup white sugar 4 cups pitted cherries 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 1/2 tablespoons butter

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips! Bake for 50 minutes in the preheated oven, until golden brown.



33 of the Healthiest Foods on Earth SI 520


by Megan McGlynn

1 medium green cabbage 3 large leeks 3 tablespoons butter 1/3 cup vegetable broth 1 teaspoon salt 1/2 teaspoon ground black pepper

Trim leeks and slice into 1 to 1 1/2-inch lenghs. Cut the rounds into thin strips. Soak in cold water to loosen any soil that may be adhering to them, then rinse well. Cut the cabbage into 6 wedges; remove core pieces. Thinly slice the cabbage wedges crosswise. Toss the drained leeks with the cabbage. Heat butter over medium heat in a large skillet. Add leeks and cabbage and saute for 8 minutes. Add broth, salt, and pepper and simmer, covered, until the cabbage is cooked but still somewhat crunchy.



33 of the Healthiest Foods on Earth SI 520


by Michael Perry

12 cups water 1 bunch kale, trimmed (about 4 ounces) 2 2/3 cups (1-inch) cubed Yukon gold or red potato (about 1 pound) 3/4 teaspoon salt, divided 1 tablespoon olive oil 1 tablespoon butter or stick margarine 3 cups diced onion 2 tablespoons chopped fresh sage 1/4 cup sliced green onions 1/4 teaspoon freshly ground black pepper Cooking spray Sage sprigs (optional)

Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside. Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt. Preheat oven to 400°. Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato

mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Preheat broiler. Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.



33 of the Healthiest Foods on Earth SI 520


by Dan Polant


24 kiwis, peeled and mashed 3/4 cup pineapple juice 1/4 cup fresh lemon juice 3 apples, unpeeled and halved 4 cups white sugar

In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over

high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.



33 of the Healthiest Foods on Earth SI 520


by David Quick

2 cups brown rice 4 cups water 1 tablespoon fresh lime juice 1/2 cup chopped fresh cilantro 1 mango, peeled, pitted, and cut into 1/2 inch cubes

Prep Time: 5 Min Cook Time: 50 Min Ready In: 55 Min Directions 1. Bring the brown rice and water to a boil in a saucepan. Stir the lime juice into the rice, reduce the heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. 2. Stir the cilantro and mango into the cooked rice to serve.



33 of the Healthiest Foods on Earth SI 520


by Ellie Schuhmann


1/2 teaspoon butter 1/2 teaspoon olive oil 2 tablespoons finely chopped celery 2 tablespoons finely chopped shallots 2 tablespoons finely chopped carrot Cooking spray 1 cup thinly sliced button mushrooms 2 cups thinly sliced shiitake mushroom caps 1 (14-ounce) can fat-free, less-sodium chicken broth 1 teaspoon dry sherry 1/2 teaspoon chopped fresh parsley 1/4 teaspoon chopped fresh tarragon 1/4 teaspoon ground black pepper 1/8 teaspoon salt

Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl. Coat pan with cooking spray. Add button mushrooms; sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture. Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30

minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.



33 of the Healthiest Foods on Earth SI 520



10 oz of mandarin oranges, drained. 1 medium egg, slightly beaten. 1 ½ cup of flour. ½ cup of sugar. ½ cup of butter. ¼ cup of milk. 1 ¾ teaspoon of baking powder. ½ teaspoon of salt. ¼ teaspoon of allspice. ¼ teaspoon of nutmeg.

Preheat your oven to 350°F (175°C). Sift the flour with all of the other dry ingredients. Add the butter. Mix together the beaten egg and the milk, then add to dry ingredients and mix until just moistened. Fold in the mandarin orange pieces. Fill greased muffin tins about three-quarters full. Bake for 25 minutes. Serve as desired. and serve.



33 of the Healthiest Foods on Earth SI 520



1 cup canned unsweetened coconut milk, stirred 3/4 cup milk 3 Tablespoons sugar 2 Tablespoons quick-cooking tapioca 1/2 teaspoon vanilla extract 2 medium ripe papayas (about 1-1/2 pounds) Fresh mint sprigs, for garnish

Combine the coconut milk, milk, sugar, and tapioca in a medium-size saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the tapioca is translucent and the mixture is slightly thickened, about 5 minutes. Do not overcook; the mixture will continue to set as it cools. Stir in the vanilla extract.

at least 1 hour. To serve, spoon the tapioca pudding into 1 side of each soup bowl, then add the papaya puree on the other side, forming a yin-yang pattern. Garnish with a mint sprig and serve at once. Yield: 4 servings Recipe Source: Nicole Routhier’s Fruit

by Nicole Routhier

Let the tapioca cool. Cover and refrigerate until it is well chilled, at least 1 hour. Halve the papayas and remove the seeds. With a spoon, scoop out the flesh and place it in a blender or food processor. Process the papaya to a puree. (There should be about 2 cups of puree.) Cover and refrigerate until well chilled,

Cookbook by Nicole Routhier (Workman Publishing) Reprinted with permission.



33 of the Healthiest Foods on Earth SI 520


by Maneka Nirmal


Pineapple(ripe) - 1 no (cut into small pieces) Sugar - 300 gm Coconut milk - 2 tins (or u can extract the milk from two grated coconuts by taking 1st, 2nd and 3rd extracts) Ghee - 25 gm Raisins(Onakka munthiri) - 50 gm Cashew nuts - 50 gm Cumin(Jeerakam) powder - 1 tsp Dried ginger powder – 1 tsp Cardamom(Elakka) - 4 nos (powdered) Chowari - 50 gm

Method: Boil the pineapple pieces in a thick bottom pan, along with a little water. When the pineapple is done, add the ghee and fry it well. Add sugar and fry. Make sure that there is no crumbs or lumps. When it is nicely done, add the third extract of the milk and boil it. Add the second extract followed by the first extract. When the first extract begins to boil, add the washed chowari. When the chowari is cooked and payasam is nicely done, remove from flame. Add the fried cashewnuts and raisins. Sprinkle the powdered ingredients and mix well. Close the pan with a lid to keep the yummy flavor

Tips: 1) If u r using tinned coconut milk, avoid the three steps of extract milk. simply mix one cup water to the first tin of coconut milk and dilute it. Add this to the fried pineapples. When it starts to boil, add the second tin of coconut milk. 2) I normally add one cup water to one tin coconut milk to dilute it. But u can use more or less according to the thickness and quality of the milk.



33 of the Healthiest Foods on Earth SI 520


by Abby Van Bremen


1 pound of black plums, pitted 2 tablespoons of brandy 1 tablespoon of sugar 1/2 cup of sugar 4 eggs 1 cup of milk 3 tablespoons of butter, melted 1/2 cup of flour 1/4 teaspoon of salt 1/2 teaspoon of vanilla extract 1/8 teaspoon of almond extract Powdered sugar

Preheat your oven to 400ºF, making sure your rack is in the middle. Butter a 2-qt glass baking/ lasagna dish. Cut each of the plums into eighths and toss them with the brandy and sugar in a medium bowl, letting them sit for about 15 minutes minutes at room temperature. Using a slotted spoon, toss the plums into the baking dish, spreading them out evenly. Do not rinse the bowl just yet! Pour the leftover juices into a blender, adding in the eggs, milk, melted and cooled butter, salt, flour, vanilla and almond extract, as well as the sugar. Blend briefly (just until all of the ingredients are combined) and then pour over plums.

Bake for about 35 minutes, until the custard is a light golden brown, puffed, and set (check by inserting a toothpick into the center and make sure it comes out relatively clean). Let the dish set for about 15 minutes--it will shrink down and the custard will become denser. Dust with powdered sugar and serve by cutting into brownie-sized squares.



33 of the Healthiest Foods on Earth SI 520


by Andrea Nguyen


1/2 teaspoon salt 1/2 pound large or jumbo shrimp, deveined 1/4 pound boneless skinless chicken breast or boneless pork chop, 1 medium pomelo 1 carrot, peeled and cut into fine shreds ¼ cup mint leaves, chopped 2 tablespoons chopped cilantro, leafy tops only 1/4 cup chopped unsalted, roasted peanuts 1/3 cup crispy caramelized shallot 2 tablespoons fish sauce 1 1/2tablespoon fresh lime juice 1 tablespoon water 1 1/2 tablespoons sugar 1 generous teaspoon Vietnamese chile garlic sauce

Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool. Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you’re using the Vietnamese sausage, skip this step be cause it’s already cooked.) Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside. Cut off one end of the pomelo to reveal its fleshy pith. Then use your fingers and knife to remove the pith so

that all that’s remaining is the white covered flesh. Pry the pomelo open and split into two parts. Then use a knife, scissors and your fingers to peel away the skin from each segment and remove the flesh. Separate the flesh into bite size pieces and deposit in a bowl. For the dressing, combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and stir to dissolve the sugar. Right before serving, add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts and shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate, leaving any liquid behind and serve.



33 of the Healthiest Foods on Earth SI 520


by Amanda Visconti


1/4 cup minced onion 2 limes, juiced 2 serrano chile peppers, or to taste salt to taste 4 ripe avocados, peeled and pitted 1/4 cup chopped fresh cilantro 1/4 cup pomegranate seeds, divided 1 sprig cilantro for garnish

Combine the onion with the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for 2 hours. Strain through a fine-mesh sieve and discard the lime juice. Set the onions aside. Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until smooth; add the avocado and continue processing until creamy and smooth. Transfer the mixture into a small serving bowl; fold the soaked onions, chopped cilantro, and about half the pomegranate seeds into the avocado mixture.

Top with the remaining pomegranate seeds and garnish with the cilantro sprig to serve.



33 of the Healthiest Foods on Earth SI 520


by Bo Wang

3 eggs 1 cup sugar 2/3 cup pumpkin 1 tsp. lemon juice 3/4 cup flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt 1 cup powdered sugar 1 pkg cream cheese, softened, (8 oz) 4 Tbs. butter 1/2 tsp. vanilla 1/3 cup nuts, if desired

Beat eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine and sift flour and remaining dry ingredients (not the nuts). Fold the flour mixture into the pumpkin-egg mixture. Spread in a 15”x 10” pan or 12” x 18” lined with waxed paper. Bake for 10-15 minutes at 375 degrees. Loosen edges with a knife, then turn onto a towel sprinkled with powdered sugar. Roll towel and cake together. Combine all filling ingredients and beat until fluffy. Unroll cake and spread filling over cake. Top with nuts and roll. Chill.

Serving Suggestions: 1. Cut each slice of cake and sprinkle with cinnamon. Arrange on a plate and serve. 2. Goes very well with Thanksgiving or Christmas dinner. Storage suggestions: Cover and store in refrigerator for up to 3 days. Keeps well in freezer for 1 week.



33 of the Healthiest Foods on Earth SI 520


by FeiFei

1 1/2 cups white sugar 1 tablespoon water 3 cups fresh raspberries 6 slices white bread 1 cup whipped cream 1 1/2 cups white sugar 1 tablespoon water 3 cups fresh raspberries 6 slices white bread 1 cup whipped cream

In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly. Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight. The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.



33 of the Healthiest Foods on Earth SI 520


by Elizabeth Hill

1 1/2 cup diced fresh tomatoes 1 tbsp diced seeded fresh jalapeno pepper 3 tbsp finely diced onion 2 tbsp finely chopped fresh cilantro 1 tbsp Balsamic vinegar or fresh lime juice 1 clove garlic, minced 1/4 tsp salt

In medium bowl, combine all ingredients. Let stand, covered, at room temperature for 30 minutes.



33 of the Healthiest Foods on Earth SI 520


by Danilo Alfaro

2-3 large red, yellow or orange bell peppers 2 oz. extra virgin olive oil 2 Tbsp. chopped shallots ¼ cup vegetable stock 1 Tbsp balsamic vinegar Kosher salt & ground white pepper, to taste

Remove the core, seeds and membranes from the peppers and roughly chop them. Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute. Add the shallots and sauté for a minute or two or until they’re slightly translucent. Reduce heat to low, add the chopped pepper. Cover and sweat for about 15 minutes or until tender. Add a couple of tablespoons of stock and cook for another minute or two. Remove from heat and purée in a blender. Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow

the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed. Add vinegar, adjust consistency with remaining stock, and season to taste with Kosher salt and white pepper.



33 of the Healthiest Foods on Earth SI 520


by Ellen Wilson

Ingredients 12 ounces strawberries, hulled and cut into 1/4inch slices Good-quality balsamic vinegar 1/2 lemon, juiced Extra-virgin olive oil Sea salt and freshly ground black pepper Olive oil A few sprigs fresh basil, leaves picked 9 ounces halloumi cheese, cut into 8 thin slices A few sprigs fresh mint, leaves picked A handful mixed salad leaves, washed and spun dry 8 slices speck

Directions Most people think of strawberries as something they’d only eat for dessert, but they work so well in salads. Especially when paired with halloumi cheese, which I just love. It’s a Cypriot cheese made from goat’s or sheep’s milk and you can get it from all good supermarkets. It’s like a chewy feta but one you can cook with. When fried or broiled it goes all crispy on the outside and soft and slightly chewy on the inside. A brilliant thing to eat. In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices.

Preheat a large nonstick frying pan to medium hot and add a splash of olive oil. Press a basil leaf onto each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp. Get yourself 4 plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil.



33 of the Healthiest Foods on Earth SI 520


by Pei-Yi Wong

1 (9 inch) unbaked pie crust 2 cups cooked and mashed sweet potatoes 2 eggs 3/4 cup white sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 2/3 cups light cream 3 tablespoons butter, softened 2/3 cup packed brown sugar 2/3 cup chopped pecans

1. Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary. 2. Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell. 3. Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack. 4. To make Caramelized Pecan Topping: Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie

to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.



33 of the Healthiest Foods on Earth SI 520


by Xiaowen Zhang

2 cups cooked baby salad shrimp 2/3 cup mayonnaise 1 tablespoon fresh snipped dill 12 4 inch seeded rounds of watermelon about 1/2 inch thick 4 large cocktail shrimp 4 sprigs of dill

Mix together the shrimp, mayonnaise and dill. Chill until ready to serve. To serve, place a round of the watermelon on a serving plate and top with a thin layer of the shrimp salad. Top that with another round of the watermelon and then another layer of the shrimp salad. Top that with another watermelon round. Place a cocktail shrimp on top with a sprig of dill. Repeat to create 4 Napoleons.