Page 8 - Van Wig & Associates Newsletter, Lakewood Village ~ November & December 2019 Issue

nutrition and food

LIFESTYLE

TRY THESE REFRESHING—AND NUTRITIOUS
MOCKTAIL IDEAS

S kip the dehydrating banana to your mocktail, your recipe, while boosting Try one of these vegan, Chop the bananas in pieces
DIRECTIONS
alcohol,
gluten-free and lactose-
artificial you’re adding vitamins and the nutritional content.
and minerals, including vitamin
flavorings
Another great thing about free recipes for mocktails:
unhealthy refined sugar to B6, which helps muscles mocktails? They are super and blend them together
with the coconut water,
serve up a natural, fruit-based function, boosts your easy to prepare, taking only TROPICAL CHIQUITA mango juice and the juice
drink—a mocktail—when immune system and helps about 10 minutes of prep BANANA COLADA SHAKE of one lime. Pour the juice
you’re planning your next with formation of red blood time. All you need is a blender WITH COCONUT WATER into the glasses and garnish
party. A mocktail not only cells; potassium, which can and the ingredients of your (SERVES 2) with the other lime (sliced
replenishes your vital fluids, help level out your blood choice. Serve each mocktail or quartered) and the sprigs
hydrating you and providing pressure; fiber, protein, over crushed ice or ice cubes INGREDIENTS of mint.
important nutrition your antioxidants, vitamin C, in a decorative glass and add • 2 bananas
body needs, but it’s yummy, magnesium and more. a tiny umbrella or a small • 2 cups coconut water PINK SUNRISE MOCKTAIL
fun and festive to drink. Bananas balance out the fruit skewer with berries and • 2 cups mango juice WITH CHIQUITA
When you add a super flavors of the more tart or banana slices for a festive • 3 sprigs fresh mint BANANAS AND
food like a Chiquita acidic fruits you’re using in party presentation. • 2 limes WATERMELON (SERVES 2)

INGREDIENTS
• 2 bananas
• 1 grapefruit
• 3 slices watermelon
• 2.5 cups sparkling water
• 1 lemon
• Fresh mint to garnish

DIRECTIONS
Mix the two bananas
with half of the grapefruit,
3/4 cup sparkling water and
one squeezed lemon. Set this
mixture aside.

Using another bowl, blend
1 and 1/2 cup sparkling
water with the 3 slices of
watermelon and the other half
of the grapefruit.
Fill half of the glass with
the red juice (with the
watermelon in it) and pour
the other juice (containing the
blended bananas) on top.

Garnish with a piece of
watermelon and mint. n

©2019 Brandpoint.

CHICKEN BOUILLON WITH CHICKEN, HERB CREPES, AND JULIENNED VEGETABLES

DIRECTIONS To serve, reheat the bouillon in a large pot over
medium heat. Add the chicken strips and julienned
THE BOUILLON vegetables and simmer for 1 minute. Add the crepe
In a 12-quart stockpot, heat the oil over high heat. strips and simmer for 1 minute. Ladle into soup bowls
and garnish with chives. Serve immediately. Makes 4 to
Add the onions, carrots, celery, leeks, parsnips, garlic, 5 quarts, 8 to 12 servings.
and shallots. Saute, stirring frequently, until tender but
not yet browned, 7 to 10 minutes. THE HERB CREPES
With cheesecloth and kitchen string, tie the parsley, Put all the ingredients in a food processor and process
thyme, bay leaves, cloves, and peppercorns into a secure until well blended. Transfer to a medium bowl, cover,
bundle. Add to the pot. and refrigerate for at least 1 hour
Add the chicken, stock, salt, and sugar. Bring to a Heat a 10 1/2-inch nonstick saute pan over medium
boil, skimming off any foam that rises to the surface. heat. Pour in 1 1/2 ounces batter and swirl to cover the
Reduce the heat and simmer for 2 hours. bottom. Cook until the top begins to dry and the bottom
Carefully remove the chicken to a platter. When it is is golden brown, about 2 minutes. Flip with a spatula and
cool enough to handle, unwrap it, discard the skin, and brown the other side about 1 minute. Remove from the
remove the meat from the bones. Shred the meat into pan to a platter to cool.
strips 1/4 inch by 2 inches. Refrigerate in a covered bowl. Stack the cooled crepes on a plate, cover,
Pour the bouillon through a fine strainer over a large and refrigerate until ready to use. Makes about 24
mixing bowl. Season to taste with salt, pepper, and sugar. 9-inch crepes. n
FOR THE BOUILLON: • 2 to 3 tablespoons sugar • 3 cups milk FOR THE HERB CREPES:
• 1 large parsnip, peeled,
• 5 whole cloves, crushed
• 1/4 cup extra-virgin olive oil
INGREDIENTS • 2 medium carrots, peeled, • 1/2 cup peeled and chopped • 1 whole chicken, 3 to • 1 cup each julienned carrots, • 1 1/3 cups all-purpose flour • 1 teaspoon kosher salt
• 2 tablespoons melted
trimmed, and cut into 1/2-inch
unsalted butter
• 2 medium yellow onions,
• 1 teaspoon whole black
pieces
GARNISHES
• 2/3 cup heavy cream
peppercorns
peeled, trimmed, and thinly
sliced
leek, and celery
garlic cloves
• Freshly ground white pepper
4 pounds , wrapped in
• 1/4 cup minced fresh chervil
trimmed, and cut into 1/2-inch • 1/2 cup peeled and thinly
• Herb Crepes (recipe follows),
cheesecloth
leaves
trimmed into squares and cut
pieces
sliced shallots
into 1/4-inch strips
• 5 to 6 quarts low-sodium
• 1/4 cup minced fresh Italian
canned chicken stock
• 1 large leek, halved
• 5 sprigs fresh thyme
parsley leaves
lengthwise, washed, trimmed,
and cut into 1-inch pieces
© 2019 Wolfgang Puck
• 2 bay leaves
• Freshly ground white pepper
• 2 large celery stalks, trimmed
• 4 eggs, at room temperature
Tribune Content Agency, LLC.
and cut into 1-inch pieces • 1/2 bunch fresh Italian parsley • 2 to 3 tablespoons kosher salt • 1/4 cup minced fresh chives • 1/4 cup minced fresh chives Worldwide, Inc. Distributed by
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