Friday, November 28, 2008


We hope you had a great Thanksgiving yesterday. Below please find a yummy way you can enjoy some turkey or Tofu-rkey leftovers. Gratitude is a powerful feeling that momentarily eradicates negativity and stress from our lives. To experience lasting inner peace, try ending each day by being grateful for all the gifts in your life. Offer thanks to yourself, your higher power or the people that surround you on your life’s path. It is extremely helpful to maintain a journal of appreciation and thankfulness. Many people find the mere practice of keeping a gratitude journal helps them to maintain lasting inner peace. We would like to conclude this blog entry by thanking you, dear reader for you time and attention. We are grateful for your support and interest in our work. We wish you peace and love on your journey.

Revitalizing Rice and Turkey Salad

10 ounces vegetable stock, organic and ready to serve
1 cup water
1 cup brown rice, long-grain, uncooked
1 cup whole kernel sweet corn
1 fresh tomato, seeded and chopped
1/2 cup peas
1/2 cup shredded carrot
1/4 cup freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1/2 cup Parmesan cheese, grated
1/3 cup fresh parsley
3/4 cup turkey, cooked

1. In large stockpot over medium high heat, blend vegetable stock and water. Bring to a rapid boil. Add brown rice, corn, peas and carrots. Stir well.

2. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and most of the water is absorbed.

3. Gradually add lemon juice and olive oil to mixture. Mix well. Add cheese, tomato, parsley and turkey. Toss well to coat

4. Transfer mixture to bowl. Cover and refrigerate for at least three hours. Serve.

Yield: 6 servings

Sunday, November 23, 2008


In just a few days, we will be celebrating Thanksgiving. We would like to offer a warm thank you to all of our faithful blog readers! We are very grateful for your support and wish you a peaceful and joyous holiday. Here is healthy and nutritious Thanksgiving Day side dish that is guaranteed to get rave reviews.

Hugo's Cranberry Apple Slaw

1/3 cup organic honey
1/2 tsp dry mustard
pinch celery seed
dash sea salt
1/3 cup extra virgin olive oil
1/4 cup lime juice
16 oz bag of broccoli coleslaw mix (or shred your own cabbage and broccoli)
1.5 cups shredded carrots
1 cup apple. diced very small
1/2 cup dried cranberries
1/2 cup green onions
3 tablespoons toasted sunflower seeds

1. To make dressing: In a large bowl, whisk honey. dry mustard, celery seed, sea salt, oil, and lime juice until well blended.

2. To make slaw: In a large bowl, mix together broccoli coleslaw, carrots, apples, cranberries and green onions. Pour dressing over slaw mixture.Toss well. Refrigerate overnight. Gently fold in sunflower seeds just prior to serving.

Monday, November 3, 2008

Hugo's Pumpkin Cranberry Muffins

We just turned our clocks back in Northeastern United States and the days are getting shorter and colder. Now is the perfect time to try some new simple recipes or revisit your old family favorites. Tonight's recipe is a simple and delicious pumpkin cranberry muffin from Chef Hugo. This nutritious little cake is great for breakfast when paired with a piece of fruit and some soy milk. It can also be enjoyed as a guilt free dessert. Enjoy!
Hugo's Pumpkin Cranberry Muffins

Serves 12

1 cup whole wheat pastry flour
1 cup bran flakes, crushed
1/3 cup sugar
1 tablespoon organic honey
dash salt
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ teaspoon allspice
½ cup plain fat free yogurt
1 large organic egg
1 cup pumpkin cooked and mashed (or use canned)
Dash vanilla extract
½ cup dried cranberries

1. Preheat oven to 350 F. Lightly coat one standard muffin tins with non-stick vegetable oil cooking spray.

2. In a large bowl, combine whole wheat flour, bran flakes, sugar, honey, salt, baking soda, baking powder, cinnamon and allspice. In separate bowl, combine fat free yogurt, egg, pumpkin and vanilla. Mix well. Combine ingredients from both mixing bowls together. Stir until just blended. Gently fold in dried cranberries.

3. Pour batter into muffin tins. Bake for 28 -30 minutes or until toothpick inserted into center of muffin comes out clean. Allow to cool for 20 minutes. Remove muffins from muffin tins. Serve and enjoy!