Monthly Archives: May 2013

Pesto

Pesto
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Ingredients
  1. 4 large handfuls of basil
  2. 2 garlic cloves
  3. 1 handful of spinach leaves
  4. 3/4-1 cup of olive oil
  5. 1/4 cup of pine nuts or cashews
  6. salt to taste
Instructions
  1. Mix in a mini chopper or blender until well blended. Add more oil if need be.
Risa Groux Nutrition http://risagrouxnutrition.com/

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup
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Ingredients
  1. 3 Pounds ripe plum tomatoes cut in half
  2. 1/4 cup plus 2 tablespoons of olive oil
  3. 2 Cups chopped yellow onions (about 2 small onions or 1 large)
  4. 6 Garlic cloves, minced
  5. 28 ounce can of plum tomatoes with liquid
  6. 4 cups of fresh basil leaves, packed
  7. 1 Teaspoon of fresh (or dried) thyme leaves
  8. 1 Quart of chicken or vegetable stock
  9. salt and Pepper to taste
  10. add 1/4> of crushed red pepper flakes if desired
Instructions
  1. Preheat oven to 400 degrees. Toss together the fresh tomatoes and 1/4 olive oil. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  2. In an 8-quart stockpot over medium heat, sauté the onions, garlic and red pepper flakes for 10 minutes until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken (or vegetable) stock. Add the oven-roasted tomatoes including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use a hand blender to blend thoroughly. Add salt and pepper to taste. Garnish with a basil leaf (or a sprinkle of chopped basil)
Risa Groux Nutrition http://risagrouxnutrition.com/

Roasted Cauliflower

Roasted Cauliflower
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Ingredients
  1. 1-2 heads of cauliflower
  2. 3-5 garlic cloves
  3. olive oil
  4. 1/2 to 1 cup of cilantro
  5. salt to taste
Instructions
  1. Cut 1-2 heads of cauliflower and place it in a big bowl
  2. Chop 3-4 garlic cloves and put it in the bowl
  3. Pour some olive oil in the bowl until the cauliflower is lightly covered but do not over pour! There should be no oil in the bottom of the bowl.
  4. Sprinkle some salt if desired.
  5. Place the mixture on a cookie sheet and place in a pre-heated oven at about 400 degrees.
  6. Cook until the bottom of the pieces are brown and turn (about every 15-20 minutes)
  7. Remove from the oven and place in a bowl. Mix with chopped up cilantro and add a touch of salt.
Risa Groux Nutrition http://risagrouxnutrition.com/

Halibut with Tomatoes and Spinach

Halibut with Tomatoes and Spinach
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Ingredients
  1. 4 pieces of fresh halibut
  2. Olive oil
  3. 3 garlic cloves, chopped
  4. 28 oz. can of diced tomatoes
  5. 3 handfuls of fresh organic spinach
  6. Italian seasonings
  7. Salt and pepper to taste
Instructions
  1. Lightly sauté garlic in a large saucepan with olive oil on low to medium heat.
  2. Add halibut and let it cook for about 5 minutes. Turn fish over and let it cook for 3 minutes then add the tomatoes and spinach.
  3. Put a lid on the pan and let it cook for another 5 minutes.
  4. Add Italian seasonings, salt and pepper. Check to see when fish is ready and serve.
  5. Can be served over quinoa or brown rice. Enjoy!
Risa Groux Nutrition http://risagrouxnutrition.com/