Healthy Recipes by Wai Lana

Almond Supreme Salad Dressing

Almond Salad Dressing

Don't let the long list of ingredients in this dressing throw you off. Once assembled, it takes no time to put it all in a blender. The end result is a deliciously creamy salad dressing, perfect for any combination of crunchy vegetables or even steamed greens.

Yield: 4 to 6 servings

Cooking Time: 0 Minutes

Prep Time: 5 Minutes

Ingredients:

5 Tbsp creamy almond butter
¼ cup apple cider vinegar
2 Tbsp olive oil
2 Tbsp water
3 Tbsp soy sauce
2 tsp liquid sweetener
1½ Tbsp grated ginger
½ tsp black pepper
Juice from half a lemon
Dash of cayenne pepper

Instructions:

Make dressing by putting all ingredients in blender and blending well.
Pour over top of salad

By Collage Video | 04 December, 2014 | Healthy, Recipe, Wai Lana, Weekly Blog, wellness | 0 comments | Read more

Rich and Delicious Guacamole

Wai Lana Guacamole

Avocados are a nutrient rich super food. Blending in juicy tomatoes, onion, lime, and cilantro turn a simple guacamole into a top rated classic.

Yield: Serves 4 to 6

Cooking Time: 0 Minutes

Prep Time: 5 Minutes

Ingredients:

3 large ripe avocados
1 cup or 8 oz container of sour cream
1/2 cup red onion, chopped
1 small pack of cherry tomatoes
Dash of chili pepper
Salt and pepper to taste

Instructions:

Finely chop red onions and cherry tomatoes or pulse in food processor.
Cut avocado in half and remove pit. Scrape out flesh into a mixing bowl along with sour cream. Whisk (or use electric mixer) and beat until creamy.
Add chopped onion, tomato, chili pepper, and salt and pepper to taste.

By Collage Video | 20 November, 2014 | fitness, Healthy, Recipe, Wai Lana, wellness | 0 comments | Read more

Amazing Cream of Mushroom Soup

Here’s a robustly flavored, satisfying chowder that lets you savor the diverse shapes, soft textures, and deep, woodsy flavors of hearty, protein-rich mushrooms. Rustic yet elegant, this recipe is a foolproof crowd-pleaser.

Yield: About 8 cups

Cooking Time: 15 Minutes

Prep Time: 20 Minutes

Ingredients:

3 Tbsp salted butter	6½ cups water
1 cup diced onion	2 tsp salt or to taste
1 cup chopped celery (2 stalks)	2 cups peeled, diced potato (2 potatoes)
1 cup finely sliced leek (1-2 leeks)	2 Tbsp sherry
1 Tbsp minced garlic (2-3 cloves)	Fresh-ground black pepper to taste
4 cups mixed mushrooms*	1 tsp dried rubbed sage
1¼ cups half-and-half (cream)

Instructions:

Melt the butter in a 4-quart pot over medium-high heat. Add the onion, celery, leek, and garlic and sauté for a few minutes until they begin to brown. Add the mushrooms and sauté for a few more minutes.
Add the remaining ingredients, increase the heat to high, and gently bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes or until the potato is tender. Remove from the heat.
Place 3 cups of the soup in a blender and blend until smooth. Return to the pot and stir through. Ladle into bowls and serve.

Notes:

*Rinse the mushrooms and discard any tough stems. Tear or chop the mushrooms into bite-size pieces. You can also use other mushroom varieties like button, porcini, and chanterelle.

Presentation: If you have a few leftover mushrooms, sliver and sauté them briefly in butter or oil over medium-high heat. Garnish each bowl with a few slices.

By Collage Video | 13 November, 2014 | Healthy, Recipe, Soup, Wai Lana, Weekly Blog, wellness | 0 comments | Read more

Rustic Tomato Soup

This is a perfect “cure-all” soup for a cold day. It’s full of intricate flavors that blend seamlessly, and it’s loaded with everything that's good for you. Serves nicely with toasted bread and butter.

Yield: 4-6 Servings

Cooking Time: 40 Minutes

Prep Time: 10 Minutes

Ingredients:

2 cloves garlic	1 bunch of washed and chopped Swiss chard
1 leek	4 tomatoes, cut into pieces
3 carrots	1/2 tsp ground cumin
1 red bell pepper	1 tsp ground oregano
1 head of broccoli	1-1/2 tsp salt
1 zucchini	1/2 tsp pepper
2 Tbsp olive oil	1 pinch (careful, a very small pinch) of cayenne pepper
3 Tbsp liquid aminos (Bragg's is a good one to use)	2 or more cups of water

Instructions:

Chop garlic, leek, carrots, red pepper, broccoli, and zucchini into small bite-sized pieces.
In medium saucepan, sauté the leek, carrots, and garlic in olive oil over medium heat for approximately 5 minutes. Add red pepper, zucchini, and broccoli. When vegetables begin to soften, add liquid aminos. Cook until vegetables are tender. Turn off heat. Set aside.
In separate large soup pot, add chopped chard, tomatoes, and spices (cumin, oregano, salt, pepper, and cayenne) and turn to medium heat. Keeping the lid mostly on, but stirring occasionally, let the vegetables cook until the tomato skin starts peeling away and the chard has reduced in size (approximately 10 to 15 minutes).
Add all vegetables from the saucepan to the pot of tomatoes and Swiss chard. Add the 2 cups of water, or more if you prefer a thinner soup. Turn to high heat, stirring occasionally until almost boiled.
Turn off heat and serve.

By Collage Video | 06 November, 2014 | fitness, Healthy, Recipe, Soup, Wai Lana, Weekly Blog, wellness | 0 comments | Read more

Healthy Recipes by Wai Lana

Posts in the Wellness category

Almond Supreme Salad Dressing

Rich and Delicious Guacamole

Amazing Cream of Mushroom Soup

Rustic Tomato Soup

Recent Posts

Healthy Recipes by Wai Lana

Posts in the Wellness category

Almond Supreme Salad Dressing

Rich and Delicious Guacamole

Amazing Cream of Mushroom Soup

Rustic Tomato Soup

Recent Posts

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