Recipe 1

• 1 cup cranberries
• 1 orange, peeled
• Zest of ½ orange
• 1 ½ cups orange juice
• Greens

Looking for more? The Post has featured nine of the 300 recipes available in The Green Smoothie Bible (three summer smoothies, two autumn smoothies, and two winter smoothies). Try one or all and share your green smoothie adventures in the comments below.

Recipe 1

• 1 cup pineapple with core
• ½ grapefruit
• ½ avocado
• 1½ cups water
• Greens (See tip below)

Of the 300 available recipes in The Green Smoothie Bible, we will feature nine of Kristine Miles’ seasonal recipes (three more in summer, two in fall, and two in spring). Try one or all and share your green smoothie adventures in the comments below.

Recipe 1

• 2 kiwifruit
• ½ avocado
• 2 oranges, peeled
• 1 ½ cups water
• Mint (See tip below)

Of the 300 available recipes in The Green Smoothie Bible, we will feature nine of Kristine Miles’ seasonal recipes (three in summer and two more in winter and two in spring). Try one or all and share your green smoothie adventures in the comments below.

Frozen Grape-Aid

Photo and recipe courtesy of The Sweet Life: Diabetes Without Boundaries.

Ingredients

• 1 cup halved red or green seedless grapes
• ½ cup blueberries
• 12 mint leaves
• 1 lemon, cut into 8 wedges
• 1 liter club soda
• Crushed ice

Directions

1. In a large plastic bag, combine the grapes and blueberries. Freeze overnight.
2. Have 4 glasses set and ready. In a beverage shaker, combine the mint leaves, frozen blueberries and grapes, and 4 of the lemon wedges. Grind together with a muddler or pestle until combined.
3. Divide the fruit mixture evenly among the 4 glasses. Top with crushed ice and club soda, garnish with a lemon wedge, and chill out.

Recipe 1

• 3½ cups watermelon
• 1 inch fresh ginger
• 2 tablespoons chia seeds (optional, for a thicker smoothie)
• Greens*

Recipe 3

• 1 cup pitted cherries
• 1 banana
• 1 to 2 tablespoons raw cacao
• 1½ cups water or nut milk
• Greens*

Watermelon and Geranium Jam

Ingredients

© 2011 Firefly Books. Reprinted with permission. All rights reserved.

• 1 pound red apples, peeled, cored, and chopped
• 4 to 6 sweet-smelling rose geranium leaves
• 2 pounds seedless watermelon, chopped
• 3 3/4 cups granulated sugar, warmed
• 2 tablespoons lemon juice

Directions

1. Put apple cores, seeds, and geranium leaves into a piece of cheesecloth and tie with a string. Put apples and melon into a large pan and cook until soft.
2. Add the sugar and lemon juice and stir over low heat until the sugar has dissolved.
3. Remove the pan from the heat and, using a handheld blender, blitz until smooth.
4. Return the pan to the heat and add the cheesecloth bag.
5. Bring to a boil, stirring regularly, for 15 minutes, until the jam reaches setting point. Remove the cheesecloth bag, then remove the pan from the heat.
6. Spoon the jam into warm, dry, sterilized jars, then seal and process in a boiling water canner for 10 minutes. Label and dae, and refrigerate after opening.

© 2011 Firefly Books. Reprinted with permission. All rights reserved.

Tip: Try to find seedless, brightly colored, fragrant watermelon, as it will have a big impact on the final color of this jam.

Maui Chicken

Maui Chicken Courtesy Fix-It and Forget-It by Phyllis Pellman Good with American Diabetes Association

(Makes 6 servings)

Adapted by the American Diabetes Association to fit into a healthy meal plan, this sweet and savory Hawaiian treat is one the whole family will enjoy.

• 6 boneless chicken breast halves, trimmed of skin and fat
• 2 tablespoons oil
• 14.5-ounce can chicken broth (preferably low sodium)
• 20-ounce can pineapple chunks
• 1/4 cup vinegar
• 2 tablespoons soy sauce (preferably low sodium)
• 1 clove garlic, minced
• 1 medium bell pepper, chopped
• 1/4 cup water

[Editor’s note: Tasters from our test kitchen suggest using an extra tablespoon of soy sauce for added flavor.]

Brown chicken in oil. Transfer chicken to slow cooker. Combine remaining ingredients. Pour over chicken and cover. Cook on High for 4-6 hours. Serve over rice.

Exchange List Values:
Fruit 1, Carbohydrate 0.5, Meat (very lean) 4, Fat 1.5
Recipe courtesy Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good with American Diabetes Association

The Exchange List Values for the Ratatouille and Apple Crisp recipes featured in the Sep/Oct issue are as follows:
Ratatouille: ½ fat exchange and 1 carb exchange
Apple Crisp: 2 carb exchanges and 1 ½ fat exchanges

Berry Topped Pudding Pie

Berry Topped Pudding Pie

Recipe from the American Heart Association, courtesy of Alton Brown.

(Makes 8 servings)

• Canola or corn oil for pie pan
• 2 large egg white
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup sugar
• 3/4 cup walnuts or pecans, finely chopped
• 1 small package fat-free, sugar-free instant lemon or vanilla pudding mix, prepared with 2 cups cold fat-free milk
• 12 ounces fresh berries or other fruit, sliced if needed
• 1/2 cup fat-free frozen whipped topping, thawed (optional)

Preheat the oven to 300 F. Pour small amount of oil onto paper towel and lightly wipe bottom and side of an 8- or 9-inch pie pan.

In large mixing bowl, using electric mixer, beat egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With mixer still running, gradually add the sugar in slow, steady stream, until stiff peaks form. (The peaks shouldn’t fold over when the beater is lifted.) Very gently fold in ½ cup of nuts.

Using flexible spatula or rubber scraper, spread meringue over bottom and up side of pie pan and onto lip of pan, but not over edge of pan. Sprinkle bottom of pan with remaining nuts.

Bake for 50 minutes, or until meringue is firm and lightly browned. Transfer to cooling rack and let cool completely, at least 2 hours.

Using package directions, prepare pudding. Spread over cooled crust. Arrange fruit decoratively over pudding. Top with whipped topping.

Note: In warm weather, meringues will get gummy after a few days, so it’s best to serve this dessert within 24 hours.

Melon Fruit Salad with Honey Mayonnaise

Fruit Salad with Honey Mayonnaise

(Makes 6 servings)

• 6 large leaves iceberg lettuce
• 1/2 cup fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup sliced fresh peaches
• 1/2 cup melon balls, honeydew, and cantaloupe combined
• 1/2 cup fresh pineapple, cubed
• 1 recipe Honey Mayonnaise
• 6 small sprigs fresh mint

[Note: Fruits can be substituted according to what's in season. Nutrition facts apply to the above ingredients.]

To serve salad individually, place one lettuce leaf on each plate. Arrange equal amounts of fresh fruit attractively on plates, leaving room in center for Honey Mayonnaise. Garnish dressing with mint, if desired, and serve chilled. Fruit can also be arranged on lettuce leaves on one large platter with Honey Mayonnaise in center or in a hollowed-out melon.

Honey Mayonnaise

Honey Mayonnaise

(Makes 6 servings)

• 1 egg
• 1 tablespoon honey
• 1/4 teaspoon ginger
• 1 teaspoon dry mustard
• 1 tablespoon vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup corn or safflower oil

Combine egg, honey, ginger, vinegar, garlic powder, salt, and ¼ cup oil in blender. Process on lowest speed. Immediately begin adding remaining oil in slow, steady stream. Turn off blender when last drop of oil has been added.

Strawberries Romanoff

Strawberries Romanoff

(Makes 6 servings)

• 2 pints fresh strawberries
• 1/2 cup confectioners’ sugar
• 2 tablespoons Cointreau
• 1 tablespoon cognac
• 1 cup evaporated skim milk

Wash, hull, drain, and dry strawberries. Sprinkle sugar over berries in mixing bowl. Pour in Cointreau and cognac. Refrigerate 2 hours, until thoroughly chilled.

Just before serving, whip evaporated skim milk until stiff. Fold in strawberries. Serve at once.

Breakfast Fruit Pizza

Breakfast Fruit Pizza

(Makes 8 servings)

• 1 1/4 cups all-purpose flour
• 3/4 cup natural bran flakes, crushed
• 1 teaspoon baking powder
• 2 tablespoons honey, divided
• 2/3 cup skim milk
• 1/4 cup canola or sunflower oil
• 1 (15-ounce) container part-skim milk ricotta cheese
• 1 teaspoon vanilla extract
• 2 cups sliced strawberries
• 2 medium oranges, peeled and sliced
• 2 kiwi fruit, pared and sliced
• 1/2 cup apricot jam, if desired

Preheat oven to 425 F. Combine flour, cereal, 1 tablespoon honey, and baking powder. Add milk and oil. Stir with fork until mixture forms ball. With greased fingers, press dough into 14-inch round pizza pan or 15 x 10-inch jelly roll pan sprayed with nonstick spray or greased lightly. Shape edge to form rim. Bake 20 minutes or until golden brown. Cool. Combine ricotta, remaining 1 tablespoon honey, and vanilla. Spread over crust. Arrange fruit over cheese mixture in any desired pattern. Heat apricot jam over low heat, stirring constantly until softened. Spoon over fruit to glaze.

Boost vitamins, antioxidants, and color by adding grapes, cherries, or seasonal berries.

California Asparagus Sandwich

California Asparagus Sandwich with Roasted Red Pepper, Mozzarella, Pancetta, and Lemon Aiola

LEMON AIOLI

• 1/2 teaspoon lemon zest, finely chopped
• 1 tablespoon lemon juice
• 2 cloves garlic, finely chopped
• 1/8 teaspoon salt
• 1/3 cup mayonnaise
• 1 tablespoon olive oil

SANDWICH

• 4 squares (5-by-5-inch) foccacia bread
• 1 1/2 cups baby arugula leaves or baby lettuces (lightly packed)
• 1 cup roasted red pepper, well drained and julienned
• 8 ounces fresh mozzarella cheese, sliced
• 1/4-inch thick 16 asparagus spears, cooked fork-tender
• 4 slices pancetta (1/8-inch thick), cooked almost crisp, break into 2-inch pieces or 8 slices bacon

All ingredients should be at room temperature before proceeding. To make Lemon Aioli, whisk together lemon zest, lemon juice, garlic, and salt; whisk in mayonnaise and oil. Spread smooth side of each focaccia square with ½ tablespoon aioli. Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining focaccia squares. Cut each sandwich in half into 2 triangles. Sandwiches can be served at room temperature or warmed for a few minutes in the oven at 450° F. Sandwiches should not be hot.

Fresh Pea Soup

• 3 tablespoons olive oil
• 3 shallots or three small leeks (white only), finely chopped
• 2 garlic cloves, minced
• 3 cups fresh peas (or thawed frozen peas)
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon mint, minced
• Plain yogurt or sour cream

Heat oil in large saucepan. Add shallots and garlic and sweat until translucent. Stir in peas, broth, and salt and pepper. Simmer about 5 minutes. Place half of the soup at a time in blender, cover and process until pureed. Return pureed peas to saucepan, stir in yogurt or sour cream and mint.

New Potato Salad

• 2/3 pound new potatoes
• 2/3 cup broccoli florets
• 2/3 cup cauliflower
• 1 small carrot, peeled
• 1/2 small cucumber
• 1/4 cup radishes, sliced
• 5 tablespoons red onion
• 5 tablespoons green onions
• 1/3 cup plain yogurt
• 4 teaspoons Dijon mustard
• 1/3 teaspoon fresh ground black pepper

Steam potatoes until tender; drain and set aside. Steam broccoli and cauliflower, about 3 to 4 minutes until tender. Cut carrots into thin slivers and slice cucumber. Slice potatoes into chunks or slices according to preference. Combine all vegetables in large bowl. In another bowl, combine yogurt, mustard, and black pepper. Whisk until blended. Pour over vegetables and gently toss until all vegetables are coated. Refrigerate 1 hour before serving.

Souffle Omelet with Balsamic Stawberries

Souffle Omelet with Balsamic Strawberries

• 1 1/2 cups (about 8 ounces) fresh
• strawberries, stemmed and quartered
• 1 tablespoon chopped fresh mint
• 1 tablespoon balsamic vinegar
• 2 teaspoons granulated sugar, divided
• 2 large eggs, separated
• 1/4 teaspoon vanilla
• 2 teaspoons butter

Confectioners’ sugar, as needed In bowl, combine strawberries, mint, vinegar, and 1 1/2 teaspoons of granulated sugar; set aside. In small bowl, whisk egg yolks with vanilla and remaining 1/2 teaspoon granulated sugar for 1 minute or until slightly thickened.

In another bowl, beat egg whites with electric mixer until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.) When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.