Susan Samueli Integrative Health Institute’s Executive Chef Jessica VanRoo recently created some healthy recipes to celebrate a special occasion: the new Samueli Institute’s Irvine location, which opened October 17 for patients.
These delicious dishes can make every day a celebration in a tasty, healthy way.
Golden Citrus Ginger Tonic
1 cup water
4-5 inch piece of ginger, cut into 1” pieces
4-5 inch piece of turmeric, cut into 1” pieces
1 dried clove
1 cinnamon stick
2 cardamom pods
1 cup maple syrup
2 large lemons, juiced
1 large orange, juiced
64 ounces sparkling water or water
fresh mint optional garnish
- In a small pot combine the water, ginger turmeric, clove, cinnamon, cardamom, and maple syrup. Bring the mixture to a boil and then simmer for 30 minutes.
- Strain, then stir in lemon and orange juice. Refrigerate the mixture until ready to use.
- To use, add 2 tablespoons of syrup to 8 oz of water or sparkling water. Stir gently and serve.
Broccomole (Download PDF)
Makes 1 1/2 cups, serves 4
1 cup broccoli florets
1/4 cup finely chopped yellow onion
1/2 bunch cilantro
2 limes, juiced
jalapeño pepper, diced, to taste
2 ripe avocados
- Cook broccoli in salted water for one minute then drain and cool in a bowl of ice water.
- Combine all ingredients in a food processor, and pulse until a mash forms.
- Season to taste with salt. Serve with veggie sticks and chips.
Chickpea Tuna Finger Sandwich
Serves 4
15 ounce can chickpeas drained, or 1 and ½ cups cooked chickpeas
¼ cup avocado mayonnaise
2 tablespoons red onion finely chopped
2 tablespoon finely chopped celery
1 tablespoon lemon juice
1 tablespoon finely chopped dill pickle
½ teaspoon garlic powder
1 tablespoon nutritional yeast
1 tablespoon tamari or soy sauce
½ tablespoon Dijon mustard
1 nori sheet, finely chopped
Salt and black pepper
4 slices of bread, or lettuce wrap
To make the filling, combine all the ingredients in a food processor and “pulse” and mix until your desired consistency. You can also mash the chickpeas with a fork or potato masher to your desired consistency, stir in the remaining ingredients, taste and adjust to your liking.
Serve on bread or lettuce wrap.
*The filling can be refrigerated for 2-3 days.
Gluten-Free Apple Crisp Bite
(5 cups apple filling, 3½ cups crisp topping) Serves 12
Apple Filling:
3 ½ pounds apples, peeled cored and diced ½” thick
1 tablespoon fresh lemon juice
1 teaspoon arrowroot powder
3 tablespoons brown monk fruit or coconut sugar
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Pinch grated fresh nutmeg
Pinch ground cardamom
⅛ teaspoon salt
Oat Topping:
½ cup almond flour, or gluten free flour
1 cup old-fashioned rolled oats
⅓ cup packed monk fruit or coconut sugar
2 tablespoons turbinado sugar
1 teaspoon ground cinnamon
¼ teaspoon grated fresh nutmeg
¼ teaspoon ground cardamom
¼ teaspoon salt
6 tablespoons coconut oil or unsalted butter, chilled
¼ cup pecans
¼ cup chopped walnuts
2 teaspoons pure vanilla extract
- Heat your oven to 350 degrees. Line a baking sheet with parchment paper and coat a pie dish or 8-inch baking dish with nonstick cooking spray.
- For apples: Toss the apples with lemon and arrowroot powder. Add in the remaining ingredients and mix well. Pour the apples into the prepared pie dish or baking dish, cover with foil and bake for 35- 40 minutes or until apples are tender but not mushy.
- For topping: Combine all the topping ingredients in a food processor. Pulse the mixture until the mixture is crumbly with pieces no larger than a pea.
- Bake the topping for 20- 25 minutes or until brown and crisp, stir the mixture after 15 minutes and return to the oven to finish baking.
- To serve, put apples in the bottom of a bowl, top with oat topping and serve.
*Topping can be made up to five days ahead and stored at room temperature. Filling can be made up to three days ahead and refrigerated. Reheat apples in a 350-degree oven until heated through.
