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Holiday Slim Down
Recipes to Help Lose Those Holiday Pounds
By Donna Smith
Pickling Dressing:
1 cup rice wine vinegar
125 ml (about 1/2 cup) fructose/raw sugar
5 teaspoons sea salt
Daikon sprouts*
1/2 teaspoon black sesame seeds*
2 teaspoons toasted sesame seeds*
Whisk together pickling dressing and pour over all julienned veggies. Allow to marinate for several hours, covered, in the fridge. Toss with tongs occasionally.
Place three spinach leaves radiating in star pattern from the center of each plate. (Chill plates before using.) Squeeze out as much of the pickling dressing as possible, and divide the "noodles" among the plates, placing them in the center. Garnish the tops with the sesame seeds and Daikon sprouts, and drizzle the chili oil around the edge of the plates. Serves four.
*Available at Asian markets.
This dessert from Spacuisine.com sounds fancy, but it's really simple to make!
4 frozen bananas
2 frozen peaches, skins removed and cut in wedges
1 cup fresh or frozen raspberries
1 cup good quality Cabernet Sauvignon wine
1 tablespoon honey, maple syrup or raw sugar
For Cabernet-Raspberry Broth, combine the frozen raspberries, Cabernet Sauvignon wine and either honey, maple syrup or raw sugar in a saucepan. Bring to a boil then remove from heat. Puree in a high-speed blender, strain and chill broth in refrigerator, covered.