Recipes for a Healthy Life
Food:
Food:
Banana Smoothie
1 cup Nutella spread (found in the peanut butter aisle)
¼ cup creamy peanut butter
2 cup vanilla yogurt
1 ½ cup skim milk
4 medium frozen bananas
Chopped almonds – optional
Combine Nutella, peanut butter, yogurt, milk and banana in a blender, and process until smooth. For a thinner texture, add ¼ c. additional milk and four ice cubes, and process until ice is crushed. Pour into glasses. Garnish with chopped almonds. Serves six.
Broccoli Salad
4 cups broccoli florets
1 cup diced red onion
2 tablespoon sugar
2 tablespoon cider vinegar
2 tablespoon mayonnaise
2 tablespoon raisins
2 tablespoon chopped walnuts
Wash broccoli and drain well. Mix sugar, vinegar and mayonnaise together. Add broccoli, onion, raisins and walnuts. Toss to coat. Chill until ready to serve. Makes six servings.
Cucumber Feta Toasts
1 baguette
2 teaspoons olive oil
3 tablespoons feta cheese
4 teaspoons olive oil
½ teaspoon lemon juice
1 small cucumber
Salt and pepper
Preheat oven to 450 degrees. Split baguette lengthwise and lightly brush sides with 2 teaspoons of olive oil. Bake until golden brown around edges (about 5 minutes). In a small bowl, mash feta cheese, 4 teaspoons of olive oil and lemon juice with a fork. Season with salt and pepper. Spread mixture evenly over toasted baguette and top with thinly sliced cucumbers – sliced crosswise. Season with salt, pepper, lemon juice and a drizzle of olive oil. Cut into pieces to serve. Serves 4.
Fritos Salad
1 bunch green onions, sliced
1 green pepper, sliced
2 diced tomatoes
1 large can black beans, rinsed and drained
1 can whole kernel corn
Olives (optional)
1 bag regular Fritos chips
Catalina dressing (Fat free)
Combine onions, pepper, tomato, black beans, corn and olives in mixing bowl. Stir. Before serving, stir in Fritos and pour dressing on top, toss and add more dressing. Put just enough dressing to cover. Serve immediately. Serves 8.
Southern Caviar Dip
1 (15 oz.) can black-eyed peas
1 teaspoon diced jalapeño peppers
¼ cup red pepper, diced
¼ cup green onion, diced
1 teaspoon garlic
¼. tablespoon ground cumin
¼ teaspoon black pepper
1 teaspoon lime juice
Place peas in colander or strainer and drain. Combine the peas with all the other ingredients in a bowl and mix. Cover and refrigerate 2-4 hours before serving. Serve with chips, cracker or vegetables.
Oatmeal Bars
1 cup quick oats
½ cup applesauce
1 tablespoon honey
¼ cup chopped dried fruit
Mix all ingredients well. Press in a greased baking pan. Refrigerate. Cut into bars. Wrap in individual plastic wrap.
Toffee Bars
1 cup 3-minute oats
¼ cup brown sugar
¼ cup margarine, softened
2 tablespoons white corn syrup
¼ cup semi-sweet chocolate chips
3 tablespoons peanut butter
Combine oats and brown sugar. Blend in melted margarine and syrup. Spread in an 8-inch square and heat 4 minutes in microwave. (Bake 10 minutes in conventional oven). Melt chocolate chips and peanut butter together. Spread over baked layer. Chill and cut into bars when cool. Makes 16 bars.
Beauty:
Gentle Oatmeal Almond Facial Cleansing
2 cups rolled oats
½ cup almonds
2 Tbsp dried rose petals
2 Tbsp dried lavender leaves
½ tsp almond oil
Finely grind all ingredients separately in a grinder (coffee grinder works great). Cover and store in a cool dry place. For dry skin, mix 1 heaping teaspoon of the above ingredients with warm water to make a creamy paste and add 1/2 teaspoon almond oil. For normal to oily skin, repeat above steps without almond oil.
-Recipe provided by Debbie Lindley, aesthetician for Strandz Salon and Spa of Warner Robins, Ga.
Baking Soda and Honey Exfoliate
1 Tbsp baking soda
1 Tbsp honey
1 Tbsp olive oil
Mix together to make a thick paste, apply to face, gently massage into the skin, then rinse with warm water.
-Recipe provided by Debbie Lindley, aesthetician for Strandz Salon and Spa of Warner Robins, Ga.
Flower Salve for skin irritations
1 cup chamomile flowers
1 cup lavender blossoms
1 cup rose petals
1 cup calendula flowers
24 ounces olive oil
4 ounces Shea butter
3 ounces beeswax
2 mL vitamin E
Infuse flowers in oil for eight hours in crockpot set on low. Strain and press out oil. Melt beeswax with Shea butter over low heat. Pour oils into warmed liquid over heat and mixture will melt together. Pour mixture into two or four ounce container and apply to affected areas as needed.
-Recipe provided by Salina Nelson, manager of the Healing Arts Centre in Athens, Ga.
Anti-fungal Wound Healing Salve
1 ounce St. Johns Wart
1 ounce Comfrey root
1 ounce Calendula flower
1 ounce Self-heal flower
16 ounces olive oil
Combine ingredients in container and let sit for one week. Strain flowers and apply oil to wounded area.
-Recipe provided by Salina Nelson, manager of the Healing Arts Centre in Athens, Ga.
Penetrating Ointment
1 ounce Arnica oil
1 ounce St. Johns Wart oil
0.5 ounces Cayenne oil
5 ounces olive oil
0.5 ounces Wintergreen essential oil
1 ounce beeswax
Melt beeswax. Once melted, turn off heat and add olive oil, St. Johns Wart and Arnica oil. Cool slightly and add Wintergreen essential oil. Blend ingredients and pour into a jar while warm. Let cool and solidify before sealing lid. Apply on aching and sore areas of body as needed.
Recipes and photos provided by Natalee Cooper and Lindsey Derrick
