It’s an easy-to-follow, step-by-step guide to recipes that are not only good for you, but taste good, too!
In our kitchen to teach us more about their collaboration in, “The Wellness Lifestyle,” are Chef Daniel Orr, FARMBloomington, and Dr. Kelly Jo Baute, Wellness Coach.
About Chef Daniel Orr – Farm Bloomington Restaurant, Earth Eats
Chef – (Johnson & Wales) France, New York, Anguilla, Bloomington
30 years as chef
Started these recipes as a way to use fresh foods and alternative proteins to eat healthier and battle the ongoing challenges of weight gain. Also, rehabbing from a ski injury that limited his ability to exercise.
About Dr. Kelly Jo Baute – A Splendid Earth Wellness (wellness and ergonomics company)
PhD in kinesiology and biological anthropology
25 years in wellness
Started writing a wellness book after battling breast cancer (diagnosed at 41, first mammogram). Dr. K had chemotherapies, and ~10 surgeries/procedures in 5 years and struggled to get strength and mobility back after botched reconstruction.
The Wellness Lifestyle is a fusion of a health and cookbook. The book addresses 8 dimensions of wellness: nutritional, social, occupational, intellectual, physical, emotional, spiritual and environmental. The book provides education as well as tips to improve each dimension. Chef D and Dr. K collaborated on this book as a way to deliver important information about your overall health in an easy to follow and step-by-step guide.
Vegan, gluten-free, Napa cabbage tacos with Spiced Walnut meat
Makes 3-4 healthy servings
For the walnut meat
1 cup walnuts, toasted and cooled to room temperature
1T Chili powder
1/4tsp cayenne pepper
1tsp granulated garlic
1/2tsp cumin seeds
1T extra-virgin olive oil
Salt and pepper to taste
Other ingredients needed:
1 head Napa cabbage (remove outer leaves and reserve for another use)
1/2cup Pico de gallo or your favorite salsa
1 avocado – diced
Cilantro, limes and favorite hot sauces as needed
Place all walnut meat in food processor and pulse until roughly chopped, set aside until needed (may be made up-to-a week in advance). Place Napa cabbage leaf “cups” on serving platter, fill with spiced walnut meat, top with Pico de Gallo, avocado, and cilantro and accompany with limes and hot sauce.
Pineapple Pizzas with Berries, Raspberry/Cardamom “Marinara” and Coconut “Mozzarella”
This is a pretty dessert that is all about the ingredients. If the pineapple isn’t really ripe the center core will be tough and fibrous. To pick a good pineapple look for one that is turning golden, smells fragrant, is softening but not mushy and that the green crown is starting to turn brown at the tips and when tugged, a leaf will detach without too much trouble. Try topping with other items such as yogurt, dried fruit and toasted nuts.
Makes 4 healthy servings
1 Cup fresh or frozen raspberries (thawed)
1 T Honey (or agave or Maple)
Seeds from one cardamom pod
½-3/4 ripe pineapple- top and bottom removed, peeled, sliced into ½ rounds
4 Strawberries- washed and diced
½ Cup Blueberries
8-10 Blackberries, cut in half
¼ Cup Sugar-free shredded organic coconut
For the “marinara” combine the raspberries, sweetener and cardamom seeds in a blender and puree until smooth. Chill until needed.
Just before serving place a pineapple round on each plate. Spoon over a little of the “marinara” in the middle of the pineapple. Decorate with berries and sprinkle with shredded coconut “mozzarella.” Garnish with pineapple leaves.
Apple “Doughnuts” with Nut Butter and Coconut
This is a simple dessert, but one that satisfies. It also makes a great mid-morning or afternoon snack. You can top them with any type of nut butter and then use your healthy pantry to choose your toppings. You can even make it a “DIY” dessert by placing small bowls of ingredients on a tray and have fellow diners pick their favorite combinations.
Note: If you want to cut your apples more than 15-20 minutes in advance brush the cut sides with a little honey thinned with lemon juice to prevent them from browning.
Makes 4-5 healthy Doughnuts
1 large Apple
½ Cup Cashew or favorite nut butter
½ Cup Favorite Granola or whole grain cereal such as Kashi Go-Lean
½ Cup Dried fruit- such as raisins, goji berries, chopped apricots
½ Cup Shredded sugar-free coconut
Cut apple into 4-5 thick rounds. Using a small round or crimpled biscuit cutter, cut and compost the star-like center core.
Top with a ring of nut butter on top of apple and sprinkle with cereal, fruit and coconut. Serve quickly.
To learn more, visit www.mytendwell.com and Wellness Life LLC on Facebook.