Healthy Recipes

Fresh Fruit Dipped in Dark Chocolate

A great way to have dessert and get your antioxidants at the same time! It’s best to prepare chocolate-dipped fruit just an hour or two in advance so that the fruit is still fresh and firm.

  • Several ounces dark or bittersweet chocolate
  • Fresh fruit: blueberries, cranberries, orange sections, pineapple, strawberries, raspberries, or other fruit of choice.

Rinse fruit and pat dry; set aside. Orange sections or pineapple chunks should also be as dry as possible. (Even a few drops of water can cause melted chocolate to clump and become difficult to use.)

Place a wire rack on top of a sheet of waxed paper.

In the top of a double boiler over simmering water, or in a microwave-safe bowl, gradually melt the chocolate, stirring occasionally until chocolate is smooth.

Holding fruit by the stem or on a toothpick, dip each piece in chocolate, about three-quarters of the way to the stem. Place stem side down on the wire rack. Excess chocolate can be scraped from the wax paper and re-used.

Chill the dipped fruit until the chocolate hardens, and serve.

Warm Spicy Oatmeal (serves 3)

What a great way to start the day! This stick-to-your-ribs porridge will give you the carbohydrates you need to kick off the day, plus the benefits of fruits, seeds, and ginger to get you through even the chilliest morning.

  • 2 c. water
  • 1 c. rolled oats
  • ¼ c. raisins
  • ¼ c. goji berries
  • 2 t. grated ginger
  • pinch of salt
  • ¼ c. sunflower seeds
  • 1 T. honey or maple syrup (optional)

In a medium saucepan, bring water to a boil and stir in oats, raisins, berries, ginger and salt. Reduce heat to low and continue cooking, stirring frequently, until water is absorbed and oats become creamy, about 7 minutes.

Stir in sunflower seeds and sweetener (honey or maple syrup) if desired, and remove from heat.  Cool for 2 minutes and then serve.

Hearty Garlic Soup

This is a delightfully fragrant soup for the winter months. If you feel a cold coming on, cook up a pot of garlic soup to stave it off!

  • 3 large heads of garlic
  • 1 T. extra virgin olive oil
  • 6 c. vegetable stock
  • 3 bunches fresh of spinach, rinsed and chopped

Preheat oven to 425 degrees. Slice the top off each head of garlic, exposing the top of each clove. Pour one teaspoon of olive oil on each head, and place garlic in a casserole dish with a lid, or wrap in foil. Roast for 45 minutes, or until cloves are soft. Remove from oven and let cool.

Squeeze garlic cloves into a large soup pot. Add vegetable stock and stir until garlic falls apart. Bring soup to a boil, reduce heat and simmer for 10 minutes.

Just before serving, add spinach to soup so that it wilts. Stir thoroughly and serve.