TURTLE PIE

TURTLE PIE

Ingredients:
1 (150 gms) package oreo cookies , crushed
1/4 cup butter, melted
1/2 cup chopped walnuts
Ingredients for CARAMEL SAUCE:
1 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
1/4 cup heavy cream

Ingredients for GANACHE FILLING:
12 ounces semi sweet chocolate chips
1/2 cup heavy cream
1 cup heavy cream, for the whippd ganache
2 tablespoons butter, for the ganache topping

Directions:
FOR THE CRUST:
1. Combine the oreo crumbs and melted butter. Spread the mixture on the bottom and sides of a 9 inch pie plate and

press evenly. Refrigerate for at least an hour or until firm.

FOR THE CARAMEL SAUCE:
1. In a heavy 2- to 2 1/2-quart saucepan over medium-high heat, combine the sugar, water and lemon juice. Cook

until it turns amber, 6 to 8 minutes. Stir the sugar with a wooden spoon with the water until combined; do not stir

after this point and, instead, tip the pan to ensure even cooking. Do not allow the sugar to burn.
2. Remove the pan from the heat and very carefully pour the cream into the hot syrup. Take care it does not splash; the syrup is very hot. Use heavy pot holders to protect your hands and arms. Stir with a long-handled wooden spoon until the sauce is smooth and blended. Let the sauce cool to warm or room temperature. Can be refrigerated.

FOR THE GANACHE:
1. Place the chocolate in a heatproof bowl.
2. In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour the cream over the chocolate.
3. Using a whisk, stir the mixture until the chocolate is melted and smooth. Let cool until spreadable. Refrigerate for at least 1 hour .Makes about 1 cup.
reserve 1/2 cup for the topping.

TO ASSEMBLE:
1. Place the chopped walnuts over the bottom of the crust.
2. Drizzle about 1/4 cup caramel sauce over the nuts.
3. Then in a mixing bowl, whip the ganache until light and fluffy, then gradually add the cream and whip to soft peaks.
4. Spread the whipped ganache over the caramel sauce and nuts, spread out evenly. Freeze for at least 1 hour or until set.
5. In a small saucepan melt the reserved ganache. Add 2 T. butter and stir until butter is melted and chocolate is glossy. Pour over the frozen pie and swirl pie plate until pie is completely covered with the ganache.
6. Decorate with the remaining caramel sauce. Store in the freezer until ready to serve.
7. Roll out the pie dough to 10 1/2 inch circle. Lay the pastry over the pie pan. Tuck the edges of the dough around the pan. Once done, crimp the sides using your knuckle or a fork.
8. Place the apples over the dough then pour all the sauce in.
9. Crumble the streusel over the apples and bake in the over for 30 minutes or until crust is golden. Cool for 10minutes before serving.

Crockpot Jambalaya

Crockpot Jambalaya
By Laura LaValle, RD, LD Top

One of the challenges of adhering to a low-carb diet is finding lots of different ways to season and spice the same vegetables and proteins that you use over and over again. This spicy, flavorful Cajun dish helps fill that bill, and while it may traditionally be served over brown rice, for a low-carb version, serve over steamed vegetables such as zucchini, spaghetti squash or cauliflower.

Serves: 12
Time to Table: 4 to 8 hours

Healing Nutrient Spotlight
Excellent source of vitamin C, niacin, selenium
Good source of vitamin A, iron, vitamin B-6, vitamin B-12

Ingredients*
1 lb. boneless chicken breast halves, cut into 1-inch cubes
1 lb. andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. Cajun seasoning
1 tsp. cayenne pepper
1/2 tsp. dried thyme
1 lb. frozen cooked shrimp without tails

*Use organic ingredients for optimal nutrition.

Preparation
Mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth in a crockpot. Add the seasonings: oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. Add the shrimp during the last 30 minutes of cook time.

Steam the vegetable of your choice during that last 30 minutes of cook time. Ladle jambalaya over vegetables and serve.

Nutrition
168 calories, 26 g protein, 7 g carbohydrates, 3 g fat, 1 g monounsaturated fat, 121 mg cholesterol, 3 g sugars, 3 g fiber, 713 IU vitamin A, .1 mg thiamin,
6 mg niacin, .5 mg pantothenic acid, .3 mg vitamin B-6, .7 mcg vitamin B-12, 20 mg vitamin C, .1 mg copper, 1.8 mg iron, 36 mg magnesium, 371 mg potassium, 22 mcg selenium, 522 mg sodium, 1 mg zinc

Raisin & Blueberry Springroll

Raisin & Blueberry Springroll
Chef Heny Sison

45 pcs spring roll wrapper
oil for deep frying
225 g cream cheese (softened)
50 g egg
30 g sugar
30 ml cream
2 ml lemon extract
50 g California Raisins
100 g graham crackers 50 g melted butter
200 g blueberry pie filling

Mango Salsa:
2 pcs ripe mango
15 ml lemon juice
30 g sugar
mint leaf


1. Mix graham crackers and butter. Set aside.
2. In a bowl, mix cream cheese, egg, sugar, cream and lemon extract until smooth.
3. Fold in graham cracker mixture, California Raisins and blueberry pie filling. Do not over-mix.
4. Spoon filling on each wrapper and roll up each spring roll tightly. Seal the end with
egg white, if needed. 5. Deep fry in hot oil until golden and crispy.
6. Servc while hot with mango salsa.

Mango Salsa:
1. Slice mango pulp into fine cubes or brunoise.
2. Toss in all ingredients in a bowl. Chill before serving.
3. Garnish with mint leaves.

BANANA FRITTERS IN COCONUT BATTER RECIPE

BANANA FRITTERS IN COCONUT BATTER RECIPE

Ingredients:
1 cup all purpose white flour
2/3 cup desiccated coconut
1/4 cup sugar
1 tablespoon sesame seeds
1/3 cup coconut milk
1/4 cup water
6 pieces latundan bananas
corn oil, for frying

Ingredients for the sauce:
1/2 cup coco jam
1/4 cup coconut milk
vanilla ice cream, for accompaniment

Directions:

1. MAKE THE SAUCE: Place coco jam and coconut milk in a saucepan. Bring to a gentle simmer and cook for about 5

minutes. Cook until slightly thickened. Set aside.
2. TO MAKE THE BATTER: Place the flour, coconut, sugar, sesame seeds, coconut milk and water in a bowl and

whisk with a wire whip to smoothen the batter. Add more water if the batter is too thick.
3. Peel the bananas and cut in half lengthwise then in half again crosswise, coming up with a total of 4 slices per

banana.
4. Fill a wok or deep heavy-based saucepan 1/3 full of oil and heat to 350 F.
5. When oil is ready, dip banana into the batter then drop gently into the hot oil. Cook in batches for 4-6 minutes or

until golden brown all over. Remove with a slotted spoon and drain on paper towels.
6. Serve hot with the coco jam sauce and scoops of vanilla ice cream.

COCONUT CAKE RECIPE

COCONUT CAKE RECIPE

Ingredients:
16 ounces unsalted butter, cubed
3 cups sugar
6 large eggs
4 1/2 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 tablespoon coconut extract
Ingredients for coconut filling:
3 cups coconut milk
2 cups milk
16 ounces unsalted butter, cubed
1/3 cup cornstarch
1 tablespoon coconut extract
2 tablespoons water
8 cups sweetened coconut flakes

Ingredients for coconut frosting:

4 cups whipping cream, preferably coconut flavor
1 cup confectioner's sugar, sifted
2 cups sweetened coconut flakes, for decorating

Directions:
1. FOR THE CAKE: Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and
fluffy, 5 to 6 minutes.
3. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
4. In a large bowl, sift together flour, baking powder, and salt.
5. In a small bowl, mix together milk and coconut extract. With mixer on low speed, add flour mixture, alternating
with cream mixture, beginning and ending with flour; beat until just combined.
6. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45
minutes. Let cool completely on a wire rack before removing cakes from pans.

7. FOR THE FILLING: Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high
heat, stirring occasionally until sugar is dissolved.
8. Meanwhile, in a small bowl, mix together cornstarch, coconut extract, and 2 tablespoons water to the cream
mixture, bring to a boil, and simmer until thickened, about 1 minute.
9. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
10. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric
mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.

11. FOR THE ICING: Place whipping cream in a bowl of an electric mixer. Gradually add confectioner's sugar and
whip until stiff.
12. Ice the cake with the whipped cream, then place sweetened coconut flakes on the sides and top of the cake.

Anti-Aging Smoothie

Anti-Aging Smoothie
by Kelley Herring

This smoothie has it all: potent cell-protecting antioxidants from the blueberries and acai; probiotics from the kefir, and high-quality protein and vitamin C from the HealthFX Whey Advanced. While you might think vitamin C is one of the easiest nutrients to get in your diet, a USDA study showed up to 23% of Americans aren’t getting enough.1 This tasty treat provides a hefty 1670% of your daily requirement.

Time To Table: 5 minutes

Serves: 1

Excellent Source of: Protein, Vitamin C

Good Source of: Calcium, Fiber, Omega-3

Preferences: Low Sodium, Gluten-Free

Ingredients

1/2 cup frozen wild organic blueberries

1/2 cup raw grass-fed kefir

1/2 cup spring water

1 scoop grass-fed whey protein isolate (try HealthFX Whey Advanced)

1/2 Sambazon Acai Smoothie Pack

1 packet Truvia natural sweetener

Preparation

Add all ingredients to a blender. Blend until smooth

Nutrition Information

212 calories, 6 g fat, 2 g saturated fat, 1 g monounsaturated fat, 1 g polyunsaturated fat, 0 g trans fat, 10 mg cholesterol, 78 mg sodium, 16 g carbohydrate, 8 g sugar, 2 grams fiber, 30 g protein

Reference

Hampl, JS et al. Vitamin C Deficiency and Depletion in the United States: The Third National Health and Nutrition Examination Survey, 1988 to 1994. May 2004, Vol 94, No. 5, American Journal of Public Health.