CONTENTS

Apple Raspberry Crisp 2 Wild Mushroom Soup 32

by Washington Apple Commision by Ellie Schuhmann

Artichokes With Yogurt 4 Orange Muffin 34

by Hanna Jung from Orangerecipes.Org

Arugula Salad 6 Yin Yang Papaya 36

by Anonymous by Nicole Routhier

Prosciutto Wrapped Asparagus 8 Pineapple Payasam 38

by Trish Via Allrecipes.Com by Maneka Nirmal
Avocado Soup 10 Plum Clafoutis 40
by Chuanqi Li by Abby Van Bremen

Blackberry Mousse 12 Pom Guac 42

by Julee Rosso Sheila Lukins by Amanda Visconti

Blueberry Muffin 14 Pomelo Salad 44

by Cm by Andrea Nguyen

Broccoli Soup 16 Pumpkin Cake Roll 46

by Eric Garcia by Bo Wang

Cabbage & Leeks 18 Rasberry Summer Pudding 48

by Megan Mcglynn by Feifei

Cantaloupe Bread 20 Red Bell Pepper Coulis 50

by Yiwei Ma by Danilo Alfaro

Roasted Cauliflower 22 Strawberry Salad 52

From Simplyrecipes.Com by Ellen Wilson

Cherry Pie 24 Sweet Potato Pecan Pie 54

by Elliott Manzon by Pei-Yi Wong

Mashed-Potato Cakes With Onions And Fresh Tomato Salsa 56

Kale 26 by Elizabeth Hill
by Michael Perry
Dilled Baby Shrimp & Watermelon Napo-
Kiwi Jam 28 leons 58
by Dan Polant by Xiaowen Zhang

Mango Lime Rice 30

by David Quick

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33 of the Healthiest Foods on Earth SI 520

I
APPLE

APPLE
Yield: 2 servings On floured surface, roll puff pastry into 14 x 10- slices, sugar and cinnamon. Cover and cook,
1 sheet (9 1/2 x 10-inch) puff pastry (sold in inch rectangle. Cut pastry into two 7 x 10-inch stirring occasionally, for 20 minutes or until
grocery freezer sections or make your own pieces. Using a ruler to guide pastry wheel, cut tender. Stir in one tablespoon of jam.

RASPBERRY puff pastry)

1 egg beaten with 1 tablespoon milk
each half into 22 seven-inch long strips about
1/4-inch wide.
To serve, blend yogurt and water. Divide mixture
between two large serving plates. Mound apple

CRISP 1 tablespoon butter

2 Fuji apples, peeled, cored and cut into To make lattice heart, lay 11 pastry strips, 1/8-
slices in center. Dip edges of each heart into
confectioner’s sugar and place atop apples.
1/4-in thick slices inch apart and parallel, across an ungreased To make heart-shaped designs in the sauce, heat

by Washington Apple 2 teaspoons sugar

1/2 teaspoon ground cinnamon
baking sheet. One by one, weave 11 more strips
through parallel strips to create lattice square.
remaining jam in microwave for thirty seconds.
Drop dots of jam onto sauce. Drag a toothpick
Commision 3 tablespoons seedless raspberry jam Cut out center of lattice with a 4 or 5-inch tip through center of each dot to make heart.
1 eight ounce container lowfat vanilla yogurt heart-shaped cookie cutter or stencil and discard
1/4 cup water trimmings. Refrigerate heart 10 minutes.
Confectioner’s sugar 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

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II
ARTICHOKE

ARTI-
1/2 lemon Put the lemon, water, parsley, bay leaf, In the meantime, combine yogurt, Digion
6 cups water peppercorns, and thyme in a large pot. Bring to mustard, lemon pepper,wine vinegar, and
4 springs fresh parsley a boil over high heat. While the water is boiling, shallotsin a blender and mix at high speed until

CHOKES 1 bay leaf

5 whole black peppercorns
prepare the artichokes Slice 1/4 inch off the top
of each artichoke. Cut the stems off each, flush
smooth. Transfer the dressing to a small serving
bowl and place it in the center of a large platter.

WITH 1 teaspoon dried thyme

2 large artichokes
with the base, and clip the sharp point at the tip
of each leaf with scissors. Put the artichokes
When the artichokes are done, slice them in half
vertically and remove the fuzzy inner chokes.

YOGURT
for the Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-Stlye mustrard
1/8 teaspoon lemon pepper
into the boiling water, cover, and cook until the Arrange the artichoke halves cut side down
leaves can be pulled from the stem easily, 40 to around the yogurt mustard on the platter.
50 minutes.

by Hanna Jung 1 teaspoon red wine vinegar

2 tabel spoons minced shallot

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33 of the Healthiest Foods on Earth SI 520

III
ARUGULA

ARUGULA
2 tablespoons olive oil 1. Heat the olive oil in a large skillet over 2. Arrange the arugula on a serving platter.
2 cloves garlic, minced medium heat; cook the garlic in the hot oil about Spoon the bean mixture over the arugula. Top
1 (14.5 ounce) can diced tomatoes 1 minute. Add the tomatoes, wine, sage, and with the shaved Parmesan cheese if desired.

SALAD 3 tablespoons white wine

1 teaspoon dried sage
thyme; increase the heat to medium-high and
simmer 2 to 3 minutes. Stir in the cannellini
1 teaspoon dried thyme beans and basil. Season with salt and pepper.

by anonymous 1 (15 ounce) can cannellini beans,

drained and rinsed
Continue cooking until beans are heated
through, 3 to 4 minutes.
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)

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33 of the Healthiest Foods on Earth SI 520

IV
ASPARAGUS

PROSCIUTTO
1/2 lb prosciutto, sliced
1/2 package (8 ounces) Neufchâtel cheese, Preheat oven to 450 degrees Fahrenheit (230
softened
WRAPPED
degrees Celcious). Spread prosciutto slices with
12 spears fresh asparagus, trimmed Neufchatel cheese. Wrap slices around 2 or 3
asparagus spears. Arrange wrapped spears in a

ASPARAGUS single layer on a medium baking sheet. Bake 15

minutes in the preheated oven, until asparagus is
tender.

by Trish
via Allrecipes.com

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33 of the Healthiest Foods on Earth SI 520
AVOCADO 2 ripe avocados, quartered
1/4 cup chopped green onion
SOUP 2 tablespoons fresh orange or pineapple
juice
1 tablespoon chopped fresh cilantro
1/2 to 1 teaspoon salt
by Chuanqi Li 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
10
V
AVOCADO
Heat the chicken broth until hot, not boiling. Set
aside.
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
Peel the avocado and remove the seed. Cut into
several pieces, place in the food processor or
them.
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
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33 of the Healthiest Foods on Earth SI 520

VI
BLACKBERRY

BLACK- 1 tablespoon unflavored gelatin

2 tablespoons cold water
Juice and grated zest of 1 orange
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
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

BERRY 2 pints blackberries, or 2 bags (10 ounces

each) frozen berries without sugar; reserve 8
a boil, stirring. Cool to room temperature.
2. Beat the egg yolks and sugar in a bowl until
the blackberry and egg yolk mixture. Divide
among serving dishes and chill until ready to

MOUSSE to 10 whole berries for garnish

2 egg yolks
pale yellow. Add the Cointreau and beat for
another minute.
serve.
5. Garnish with a few slices of kiwi and a whole
1/2 cup sugar 3. Put the egg yolk mixture in the top of a berry, or with the berries alone.
2 tablespoons Cointreau double boiler over simmering water. Stir until
by Julee Rosso 2 cups heavy cream slightly thickened and hot to the touch. Cool to
2 kiwis, peeled and sliced, for garnish (op- room temperature.
tional)

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VII
BLUEBERRY

BLUEBERRY
1/2 cup butter Preheat oven to 375°F. In a large mixing bowl, Spray a 12 muffin baking pan with Baker’s Joy
2 cups unsifted flour cream together butter and sugar until light and (or other non-stick spray). Fill greased muffin
1 cup sugar fluffy; add eggs, one at a time, beating after each cups 3/4 full. Sprinkle sugar on top of unbaked

MUFFIN 2 large eggs

1/2 cup milk
addition. In a second bowl, combine all dry
ingredients. (You can use an electric mixer to
muffins (we like to use Turbinado sugar for
sprinkling the tops). Bake at 375°F for 25-30
2 teaspoons baking powder combine the dry ingredients thoroughly at this minutes. Cool in pan. Run a knife around the

by CM 1/2 teaspoon salt

2 1/2 cups large fresh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)
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.
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.

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BROCCOLI
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
SOUP 3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
by Eric Garcia 3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
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VIII
BROCCOLI
Melt 2 tablespoons butter in medium sized stock tablespoons butter, stir in flour and add milk. Stir
pot, and saute onion and celery until tender. Add until thick and bubbly, and add to soup. Season
broccoli and broth, cover and simmer for 10 with pepper and serve.
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
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33 of the Healthiest Foods on Earth SI 520

IX
GREEN
CABBAGGE

CABBAGE &
• 1 medium green cabbage Trim leeks and slice into 1 to 1 1/2-inch lenghs.
• 3 large leeks Cut the rounds into thin strips. Soak in cold
• 3 tablespoons butter water to loosen any soil that may be adhering

LEEKS •
•
1/3 cup vegetable broth
1 teaspoon salt
to them, then rinse well. Cut the cabbage into
6 wedges; remove core pieces. Thinly slice the
• 1/2 teaspoon ground black pepper cabbage wedges crosswise. Toss the drained leeks

by Megan McGlynn 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.

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33 of the Healthiest Foods on Earth SI 520

X
CANTALOUPE

CANTA-
1 3/4 c. all-purpose flour Dice small amount of cantaloupe into blender.
2 tsp. baking powder Set on grind just long enough to mash
1/4 tsp. salt cantaloupe into pulp do not over grind, will be

LOUPE 1/4 tsp. soda

1/3 c. shortening
too soupy. Set aside.
Mix flour, baking powder, salt and soda, sifting 3

BREAD 2/3 c. sugar

1 lg. egg
times.

1 c. cantaloupe pulp In separate bowl, cream sugar and shortening

until light and fluffy. Add egg and beat well. Add
by Yiwei Ma 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.

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XI
CAULIFLOWER

ROASTED
1 head of cauliflower 1 Preheat oven to 400°F. Cut cauliflower into
2-3 cloves of garlic, peeled and coarsely florets and put in a single layer in an oven-proof
minced baking dish. Toss in the garlic. Squeeze lemon

CAULI- Lemon juice (from 1/2 or a whole lemon)

Olive oil
juice over cauliflower and drizzle each piece with
olive oil. Sprinkle with salt and pepper. If the

FLOWER Coarse salt and freshly ground black pepper

Parmesan cheese
oven hasn’t reached 400°F yet, set aside until it
has.

2 Place casserole in the hot oven, uncovered, for

25-30 minutes, or until the top is lightly brown.
http://simplyrecipes. Test with a fork for desired doneness. Fork tines

com/recipes/roasted_ should be able to easily pierce the cauliflower.

Remove from oven and sprinkle generously with
cauliflower/ Parmesan cheese. Serve immediately.

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33 of the Healthiest Foods on Earth SI 520

XII
CHERRY PIE

CHERRY PIE
1 recipe pastry for a 9 inch double crust pie Preheat oven to 400 degrees F (205 degrees C).
4 tablespoons quick-cooking tapioca Place bottom crust in piepan. Set top crust aside,
1/8 teaspoon salt covered.
1 cup white sugar
by Elliott Manzon 4 cups pitted cherries In a large mixing bowl combine tapioca, salt,
1/4 teaspoon almond extract sugar, cherries and extracts. Let stand 15
1/2 teaspoon vanilla extract minutes. Turn out into bottom crust and dot
1 1/2 tablespoons butter 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.

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33 of the Healthiest Foods on Earth SI 520

XIII
KALE

MASHED- 12 cups water

1 bunch kale, trimmed (about 4 ounces)
Bring water to a boil in a Dutch oven; add kale.
Cover and cook over medium heat 5 minutes or
mixture, onion mixture, green onions, and
pepper. Remove from heat; cool slightly. Divide

POTATO
2 2/3 cups (1-inch) cubed Yukon gold or until tender. Remove kale with a slotted spoon, potato mixture into 8 equal portions, shaping
red potato (about 1 pound) reserving cooking liquid. Chop kale and set each into a 1/2-inch-thick patty. Place patties on
3/4 teaspoon salt, divided aside. a baking sheet coated with cooking spray. Bake

CAKES WITH 1 tablespoon olive oil

1 tablespoon butter or stick margarine Add potato to reserved cooking liquid in pan;
at 400° for 20 minutes.

ONIONS 3 cups diced onion

2 tablespoons chopped fresh sage
bring to a boil. Reduce heat, and simmer 10
minutes or until tender. Drain; partially mash
Preheat broiler.

AND KALE
1/4 cup sliced green onions potatoes. Stir in kale and 1/4 teaspoon salt. Broil patties for 5 minutes or until browned.
1/4 teaspoon freshly ground black pepper Preheat oven to 400°. Garnish with sage sprigs, if desired.
Cooking spray
Sage sprigs (optional) Heat oil and butter in a large nonstick skillet
by Michael Perry over medium-high heat. Add 1/2 teaspoon
salt, diced onion, and chopped sage. Cook 13
minutes or until browned. Combine potato

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33 of the Healthiest Foods on Earth SI 520

XIV
KIWI

KIWI
24 kiwis, peeled and mashed In a large saucepan, combine 3 cups mashed the jars. Pour in more boiling water if necessary
3/4 cup pineapple juice kiwi, pineapple juice, lemon juice and apples. until the water level is at least 1 inch above the
1/4 cup fresh lemon juice Bring to a boil and then add the sugar; stir to tops of the jars. Bring the water to a full boil,

JAM 3 apples, unpeeled and halved

4 cups white sugar
dissolve, reduce heat and simmer for 30 minutes.
Sterilize the jars and lids in boiling water for
cover the pot, and process for 10 minutes.

at least 5 minutes. Pack the jam into the hot,

by Dan Polant 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

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33 of the Healthiest Foods on Earth SI 520

XV
MANGO

MANGO
Ingredients 5 Min
Cook Time:
* 2 cups brown rice 50 Min

LIME RICE * 4 cups water

* 1 tablespoon fresh lime juice
Ready In:
55 Min
* 1/2 cup chopped fresh cilantro Directions

by David Quick * 1 mango, peeled, pitted, and cut into

1/2 inch cubes 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.

Prep Time:

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33 of the Healthiest Foods on Earth SI 520

XVI
MUSHROOMS

WILD
1/2 teaspoon butter
1/2 teaspoon olive oil
2 tablespoons finely chopped celery
MUSHROOM
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrot
Preparation
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.
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.

SOUP Cooking spray

1 cup thinly sliced button mushrooms
Spoon vegetable mixture into a medium bowl.

2 cups thinly sliced shiitake mushroom
caps
by Ellie Schuhmann 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
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

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33 of the Healthiest Foods on Earth SI 520

XVII
ORANGE

ORANGE
10 oz of mandarin oranges, drained. Preheat your oven to 350°F (175°C).
1 medium egg, slightly beaten. Sift the flour with all of the other dry Lowers risk of cancers of the mouth, throat,
1 ½ cup of flour. ingredients. breast and stomach, and childhood leukemia

MUFFIN ½ cup of sugar.

½ cup of butter.
Add the butter.
Mix together the beaten egg and the milk, Pectin suppresses appetite
¼ cup of milk. then add to dry ingredients and mix until just

OrangeRecipes.org 1 ¾ teaspoon of baking powder.

½ teaspoon of salt.
¼ teaspoon of allspice.
¼ teaspoon of nutmeg.
moistened.
Fold in the mandarin orange pieces.
Fill greased muffin tins about three-quarters full.
Bake for 25 minutes.
Serve as desired. and serve.

As one of the healthies fruits in the world,

orange can:

Reduces levels of “bad” cholesterol

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33 of the Healthiest Foods on Earth SI 520

XVIII
PAPAYA

YIN YANG
1 cup canned unsweetened coconut milk, Combine the coconut milk, milk, sugar, and To serve, spoon the tapioca pudding into 1 side
stirred tapioca in a medium-size saucepan, and bring of each soup bowl, then add the papaya puree
3/4 cup milk to a boil over high heat. Reduce the heat to on the other side, forming a yin-yang pattern.

PAPAYA 3 Tablespoons sugar

2 Tablespoons quick-cooking tapioca
low and simmer, stirring frequently, until the
tapioca is translucent and the mixture is slightly
Garnish with a mint sprig and serve at once.

1/2 teaspoon vanilla extract thickened, about 5 minutes. Do not overcook; Yield: 4 servings

by Nicole Routhier 2 medium ripe papayas (about 1-1/2

pounds)
the mixture will continue to set as it cools. Stir in
the vanilla extract. Recipe Source: Nicole Routhier’s Fruit
Fresh mint sprigs, for garnish Let the tapioca cool. Cover and refrigerate until Cookbook by Nicole Routhier (Workman
it is well chilled, at least 1 hour. Publishing)
Halve the papayas and remove the seeds. With
a spoon, scoop out the flesh and place it in a Reprinted with permission.
blender or food processor. Process the papaya
to a puree. (There should be about 2 cups of
puree.) Cover and refrigerate until well chilled, at
least 1 hour.

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33 of the Healthiest Foods on Earth SI 520

XIX
PINEAPPLE

PINEAPPLE
Pineapple(ripe) - 1 no Method: Tips:
(cut into small pieces) Boil the pineapple pieces in a thick bottom pan, 1) If u r using tinned coconut milk, avoid the
Sugar - 300 gm along with a little water. When the pineapple is three steps of extract milk.

PAYASAM Coconut milk - 2 tins

(or u can extract the milk from two grated
coconuts by taking 1st, 2nd and 3rd extracts)
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
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

by Maneka Nirmal 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
the third extract of the milk and boil it. Add
the second extract followed by the first extract.
tin of coconut milk.
2) I normally add one cup water to one tin
When the first extract begins to boil, add the coconut milk to dilute it. But u can use more or
washed chowari. When the chowari is cooked less according to the thickness and quality of the
and payasam is nicely done, remove from flame. milk.
Add the fried cashewnuts and raisins. Sprinkle
the powdered ingredients and mix well. Close
the pan with a lid to keep the yummy flavor

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33 of the Healthiest Foods on Earth SI 520
PLUM
1 pound of black plums, pitted
2 tablespoons of brandy
1 tablespoon of sugar
CLAFOUTIS 1/2 cup of sugar
4 eggs
1 cup of milk
by Abby Van Bremen 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
40
XX
PLUM
Preheat your oven to 400ºF, making sure your Bake for about 35 minutes, until the custard is
rack is in the middle. Butter a 2-qt glass baking/ a light golden brown, puffed, and set (check by
lasagna dish. inserting a toothpick into the center and make
Cut each of the plums into eighths and toss
them with the brandy and sugar in a medium
sure it comes out relatively clean).
Let the dish set for about 15 minutes--it will
bowl, letting them sit for about 15 minutes shrink down and the custard will become denser.
minutes at room temperature.
Using a slotted spoon, toss the plums into the
Dust with powdered sugar and serve by cutting
into brownie-sized squares.
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.
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XXI
POMEGRANATE

POM
1/4 cup minced onion Combine the onion with the juice of 2 limes in Top with the remaining pomegranate seeds and
2 limes, juiced a small bowl; allow the onion to soak in the lime garnish with the cilantro sprig to serve.
2 serrano chile peppers, or to taste juice for 2 hours.

GUAC salt to taste

4 ripe avocados, peeled and pitted Strain through a fine-mesh sieve and discard the
1/4 cup chopped fresh cilantro lime juice. Set the onions aside.

by Amanda Visconti 1/4 cup pomegranate seeds, divided

1 sprig cilantro for garnish 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.

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33 of the Healthiest Foods on Earth SI 520
POMELO
1/2 teaspoon salt
1/2 pound large or jumbo shrimp, deveined
1/4 pound boneless skinless chicken breast
SALAD or boneless pork chop, or ¾ to 1 cup match-
stick-cut gio
1 medium pomelo
by Andrea Nguyen 1 carrot, peeled and cut into fine shreds
¼ cup mint leaves, chopped
2 tablespoons chopped cilantro
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
44
XXII
POMELO
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.
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33 of the Healthiest Foods on Earth SI 520

PUMPKIN
3 eggs
1 cup sugar
2/3 cup pumpkin

CAKE 1 tsp. lemon juice

3/4 cup flour
1 tsp. baking powder

ROLL 2 tsp. cinnamon

1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
by Bo Wang 1 cup powdered sugar
1 pkg cream cheese, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, if desired

46
 XXIII
PUMPKIN

Beat eggs on high speed 5 minutes. Gradually Serving Suggestions:

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.
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.

Combine all filling ingredients and beat until

fluffy. Unroll cake and spread filling over cake.
Top with nuts and roll. Chill.

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33 OF THE HEALTHIEST FOODS ON EARTH SI 520

XXIV
RASPBERRY

RASBERRY
1 1/2 cups white sugar In a saucepan over medium heat, combine the
1 tablespoon water sugar, water, and raspberries. Cook, stirring
3 cups fresh raspberries carefully so as not to damage the berries, until

SUMMER 6 slices white bread

1 cup whipped cream

the mixture is hot, and the sugar is dissolved. Set
aside to cool slightly.

PUDDING 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
by FeiFei 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.

48 49
33 of the Healthiest Foods on Earth SI 520

XXV
RED BELL PEPPER

RED BELL
2-3 large red, yellow or orange bell pep- Tip: Use care when processing hot items in a
pers blender as the hot steam can sometimes blow the
2 oz. extra virgin olive oil Remove the core, seeds and membranes from blender lid off.

PEPPER 2 Tbsp. chopped shallots

¼ cup vegetable stock
the peppers and roughly chop them. Heat a
heavy-bottomed sauté pan over medium heat Start on a slow speed with the lid slightly ajar to

COULIS 1 Tbsp balsamic vinegar

Kosher salt & ground white pepper, to
for a minute, then add the olive oil and heat for
another minute.
vent any steam, then seal the lid and increase the
blending speed. Add vinegar, adjust consistency
taste with remaining stock, and season to taste with
Add the shallots and sauté for a minute or two Kosher salt and white pepper.
by Danilo Alfaro 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.

50 51
33 of the Healthiest Foods on Earth SI 520

XXVI
STRAWBERRY

STRAW-
Ingredients lovely strawberry juices.
12 ounces strawberries, hulled and cut into Directions Preheat a large nonstick frying pan to medium
1/4-inch slices Most people think of strawberries as something hot and add a splash of olive oil. Press a basil

BERRY Good-quality balsamic vinegar

1/2 lemon, juiced
they’d only eat for dessert, but they work so well
in salads. Especially when paired with halloumi
leaf onto each slice of halloumi. Place the slices,
leaf side down, in the frying pan and fry for a

SALAD Extra-virgin olive oil

Sea salt and freshly ground black pepper
Olive oil
A few sprigs fresh basil, leaves picked
by Ellen Wilson 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
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
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

52 53
33 of the Healthiest Foods on Earth SI 520
SWEET
1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
POTATO 3/4 cup white sugar
1/2 teaspoon salt
PECAN PIE 1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups light cream
by Pei-Yi Wong 3 tablespoons butter, softened
2/3 cup packed brown sugar
2/3 cup chopped pecans
54
XXVII
SWEET
POTATO
1. Bake sweet potatoes until tender, peel and pie to cover top. Broil 5 inches below heat until
mash. Make sure all lumps are removed, mixture begins to bubble, about 3 minutes.
straining if necessary. Watch carefully, if cooked too long, top will turn
2. Lightly beat eggs. Blend together eggs and
syrupy. Cool on rack.
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
55
33 of the Healthiest Foods on Earth SI 520

XXVIII
TOMATO

FRESH
1 1/2 cup diced fresh tomatoes In medium bowl, combine all ingredients. Let
stand, covered, at room temperature for 30
1 tbsp diced seeded fresh jalapeno pepper minutes.

TOMATO 3 tbsp finely diced onion

SALSA 2 tbsp finely chopped fresh cilantro

by Elizabeth Hill 1 tbsp Balsamic vinegar or fresh lime juice

1 clove garlic, minced

1/4 tsp salt

56 57
33 of the Healthiest Foods on Earth SI 520

XXIX
WATERMELON

DILLED BABY 2 cups cooked baby salad shrimp

2/3 cup mayonnaise
Instructions: Repeat to create 4 Napoleons.

SHRIMP 1 tablespoon fresh snipped dill

12 4 inch seeded rounds of watermelon
Mix together the shrimp, mayonnaise and dill.
Chill until ready to serve.
Servings:

& about 1/2 inch thick

4 large cocktail shrimp To serve, place a round of the watermelon on
Serves 4

WATERMELON 4 sprigs of dill a serving plate and top with a thin layer of the
shrimp salad.

NAPOLEONS Top that with another round of the watermelon

and then another layer of the shrimp salad.

by Xiaowen Zhang Top that with another watermelon round.

Place a cocktail shrimp on top with a sprig of
dill.

58 59
 INDEX W
chile peppers 42 kale 26 pineapple juice 10
Chowari 38 kiwis 12 plain yogurt 10
cilantro 10, 30, 42, 44, 56 pomegranate 42 watermelon 58
coconut 38 L pomelo 44
A coconut milk 36
leeks 18
pork 44, 48 Y
allspice 34 Coconut milk 38 potato 26
lemon 52 yolk 12
almond extract 24, 40 cream 48 Powdered sugar 40
Lemon juice 22
arugula 6 cumin 10 prosciutto 8
lime 42
asparagus 8 Cumin 38

avocado 10, 42
lime juice 30, 44, 56
R
D M Raisins 38
B dill 58
mandarin oranges 34
red pepper 10

baking powder 14, 34, 20

balsamic vinegar 52 E mango 30
margarine 26
S
basil 6, 52 egg 34, 20 mayonnaise 58 sage 26
blackberry 12 eggs 14, 40 milk 14, 36, 38, 40 salt 10, 14, 20
black pepper 10 mint 36, 44, 52 shallot 44
black plums 40 F shallots 32
blueberries 14
fish sauce 44
N shiitake mushroom 32
brandy 40 shortening 20
flour 14, 40, 20, 40 Neufchâtel cheese 8
butter 14, 18, 26, 40 shrimp 10, 44, 58
nutmeg 34
button mushrooms 32
G soda 20

C garlic 22, 56
O speck 52
strawberry 52
Ghee 38 olive oil 26 sugar 14, 44, 20
cabbage 18
ginger 38 Olive oil 22
cannellini beans 6
cantaloupe pulp 20
green onion 10, 26 onion 16, 26, 42, 56 T
orang 10
Cardamom 38
H tapioca 24, 36
carrot 32, 44
Cashew nuts 38 halloumi 52
P tarragon 32
tomato 56
cauliflower 22 papaya 36
celery 16 J peanuts 44 V
cherries 24 pecans 54
jalapeno 56 vanilla extract 14, 24, 36, 40
chicken 44 pie 24
vegetable broth 18
chicken broth 10
K Pineapple 38

60 61