Wednesday, 24 July 2013

Two Healthy Recipes: Anti-oxidants and Heart-Boost

It's time we talked food again. We chose for you today two healthy recipes: one filled with anti-oxidants and the other is a heart-boost recipe: Broccoli and Tomato Pizza, and Quinoa and Smoked Tofu Salad...


1- Broccoli and Tomato Pizza:
This recipe is rich in broccoli and tomatoes which makes it high in anti-oxidants that will help you fight cancer cells. Unique about this pizza is that it uses naan bread instead of dough!


- 2 cups small broccoli florets
- 1 1 1/2 teaspoon(s) olive oil
1 tablespoon(s) minced garlic
2 whole(s) naan or 3 whole-grain pocketless pitas
1/2 cup(s) marinara sauce
- 1 cup(s) lowfat ricotta
1 cup(s) quartered grape or cherry tomatoes
1/2 cup(s) shredded part-skim mozzarella


1- Heat oven to 475ºF. You'll need a baking sheet.

2- Place a steamer basket in a large skillet. Add water to come up to bottom of basket and bring to a boil over high heat. Add broccoli; cover and simmer 3 minutes or until crisp-tender. Lift basket from skillet; drain water from skillet. Add olive oil and garlic to skillet; add broccoli and toss over medium heat 1 minute or until fragrant.

3- Place naan or pitas on baking sheet. Spread each with sauce and top with broccoli, ricotta, tomatoes and mozzarella.

4- Bake 8 to 10 minutes or until cheese melts and bottoms are crisp.

2- Quinoa and Smoked Tofu Salad: 

This recipe is inspired by the Middle Eastern Tabbouleh salad! It utilizes the quinoa plant instead of the traditional wheat grains in the tabbouleh which gives it loads of extra value for the heart and the body and even makes it suitable for celiac people as it's gluten free. In fact it becomes almost a full meal on its own especially as it's filled with protein as well. In addition we have the tofu. This salad is filled with heart-healthy components: whole grains (quinoa), legumes (soy-based tofu), and lots of veggies.    


2 cups water
3/4 teaspoon salt, divided
1 cup quinoa, rinsed well (see Tip)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
- 2 small cloves garlic, minced
1/4 teaspoon freshly ground pepper 
1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
1 small yellow bell pepper, diced
1 cup grape tomatoes, halved
1 cup diced cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint


1- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
2- Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.


  • Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 day.
  • Tips: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
  • Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.

We wish you enjoy our selected recipe and if you try them let us know how it goes!  
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