Eating for Health Foundation | Mar 11, 2010 Kickoff Reception | Recipes By: Chef Lauren Smith & Dr.

Ed Bauman Thanks to host Rick Weinstein | Life Insurance Services for Charitable Giving

Hors D’Oeurves
Vietnamese Summer Rolls with Dulse Peanut Dip Serves 4 4-6 rice paper wraps from Asian Market 1 cup kelp noodles (they come chilled and ready to eat from your local health food store) 1 large cucumber, julienne 1 /2 cup romaine lettuce, cut and cleaned 2 carrots, julienne 1 avocado, skin-off cut into small strips ½ cup mint leaves ½ cup daikon or similar sprouts Plastic wrap or toothpick to hold the rolls Large bowl filled with hot water 1 tbs organic peanut or almond butter 2 tbs rice wine vinegar ¼ cup dulse (seaweed), chopped fine 1 tbs sesame oil ¼ cup olive oil 1 tsp unfiltered honey 1. On a flat counter surface, roll out a piece of plastic wrap about 1 foot x 1 foot. 2. Dip a single sheet of the rice wrapper in the bowl with hot water for about 20 seconds or until the wrapper becomes soft. Drip off the excess water and lay flat on the plastic wrap. 3. In the middle of the wrap, lay down a piece of romaine, then about 1 tbs of kelp noodles, cucumbers, carrots, avocado, and daikon. Top with about 3 mint leaves. Fold in the ends and then roll tightly like a burrito. 4. Fold tightly again in the plastic wrap and store in the fridge until ready to eat. Repeat this process until you have made about 4-6 rolls. 5. For the dip, in a small bowl mix together the peanut butter, vinegar, dulse, and honey. Slowly mix in the 2 oils until well combined and serve with rolls. Sparkling Water with Grapefruit and Mint – serves 4 1 liter of Crystal Geyser Mineral Water 1 c. of juice from organic Coachella Valley pink grapefruits 4-6 sprigs of fresh peppermint or basil Mix and allow flavors to merge at room temperature, 2 hours prior to serving.

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Eating for Health Foundation | Mar 11, 2010 Kickoff Reception | Recipes By: Chef Lauren Smith & Dr. Ed Bauman Thanks to host Rick Weinstein | Life Insurance Services for Charitable Giving

Main Course
Wild Sole in Lemongrass Coconut Nage Serves 4 2 wood skewers 6 filets wild sole, rolled length-wise 1 tsp olive oil 4 cloves garlic, minced 1 teaspoon ginger, minced 1 cup coconut milk ½ cup chicken or veggie stock 4 sticks lemon grass (2-4 inch pieces) 1. Roll all 6 sole filets and skewer them one next to the other on 1-2 wooden skewers and set aside. 2. In a large pan on medium heat, add the olive oil garlic and ginger. After the garlic and ginger to soften and then allow it to cook even further so that the garlic toasts slightly. 3. Deglaze the pan with the coconut milk and stock and stir. Next, add in the lemon grass sticks. Bring the mix to a simmer and allow to reduce by 1/3 (about 10 minutes). 4. When the liquid has reduced, add in the skewers of the fish and poach on medium-low heat for about 7 minutes. 5. Remove the fish from the skewers and strain the liquid. Serve the fish with a shallow spoonful of the coconut nage. Roasted Root Veggie Gratin Serves 4 1 large egg ½ cup almond milk (or any nut milk) 2 gloves garlic minced 1 ts rosemary, fresh minced 1 large sweet potato, peeled and sliced 1/8” thick 2 large red potatoes, peeled and sliced 1/8” thick 2 bulbs fennel, peeled and sliced 1/8” thick 3 large parsnips, peeled and sliced 1/8” thick 1 tsp sea salt 1. Preheat the oven to 375 degrees. In a small bowl mix together the egg, almond milk, garlic, and rosemary. 2. In a casserole dish, one layer at a time, shingle the sweet potato, red potato, fennel and parsnips. You should have about 2-3 layers. You can make a nice design for presentation on the top layer. 3. Pour the egg mixture evenly over the casserole dish and bake 35-40 minutes or until fork tender.
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Eating for Health Foundation | Mar 11, 2010 Kickoff Reception | Recipes By: Chef Lauren Smith & Dr. Ed Bauman Thanks to host Rick Weinstein | Life Insurance Services for Charitable Giving

Dandelion Greens and Arugula with Shaved Apples, Sprouted Pumpkin Seeds, and Sweet Balsamic Vinaigrette Serves 4 2 tbs balsamic vinegar 1 tsp stone-ground mustard 1 tbs unfiltered raw honey ½ tsp shallots, minced ¼ cup extra virgin olive oil 2 cups arugula, washed 2 cups dandelion greens, washed, chopped 2” thick 1 large Fuji or Gala apple, thinly sliced ¼ cup sprouted pumpkin seeds 1. In a small bowl mix together the shallots, balsamic, mustard, and honey. Slowly drizzle in the olive oil and whisk until evenly incorporated. Reserve to dress your salad with. 2. In a large salad bowl, mix the greens, seeds, and apple slices. Dress with the dressing you just made and lightly toss. Mexican Chocolate Yam Mousse Serves 6 2 large yams, peeled, cut into 2” pieces and boiled until very soft 1 3.5 oz. bar extra dark organic fair-trade chocolate 1 tablespoon raw, unfiltered honey 1 tsp cinnamon ¼ tsp cloves ¼ tsp chili powder 1. In a double boiler, melt the chocolate until smooth and glossy on a medium-low heat. 2. In a food processor, add the soft yams, honey, and spices. Using about a ¼ cup of the water you boiled your yams in, pulse the food processor and slowly drizzle in the water. Allow the food processor to blend until the mix is very smooth (about 2 minutes). You can stop and scrape the sides with a spatula once in between to make sure you get all of the chunks. 3. Transfer the smooth yam mix to a bowl and slowly fold in the melted chocolate ½ at a time. 4. Transfer the mix evenly to 6 ramekins, small bowls, wine or martini glasses and chill 3 minutes to set. Garnish with fresh mint, berries, or toasted nuts. For more healthy and delicious recipes, visit www.baumancollege.org. SALUD!
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