WHO says the Christmas season has to be loaded with all the delicious stuff that’s bad for the health? Who says you have to gain weight during the holidays and worry about shedding them off the following year? Not if you choose to eat healthy and balance the lechon and the leche flan with pumpkin soup and pesto pasta.
In a recent cooking and baking demonstration held at Hemady Square in Quezon City, Chef Jo Gosiaco showed how to prepare four healthy dishes using healthy nuts and dried fruits from California. Organized by Heritage TPH Ventures Inc., distributor of premium nuts and dried fruits, California Produce, Endless Possibilities featured recipes that make use of almonds, pistachio, walnuts, raisins and cranberries. Chef Jo decided to share her Pumpkin Carrot Soup with Slivered Almonds, Herb Pistachio Pesto Pasta, Turkey Sandwich with Cranberry Slaw, and Bread Pudding with Dried Fruits and Nuts recipes.
Pumpkin Carrot Soup with Slivered Almonds is a richer and even healthier version of Cream of Pumpkin Soup. Carrots have been added to make for a more vibrant yellow-orange color and additional health benefits brought about by the beta carotene, Vitamins A and C, and fiber in carrots.
Herb Pistachio Pesto Pasta is an improved version of the regular Pesto Pasta, since it has toasted pistachio nuts, fresh flat-leaf parsley and mint leaves to go with the usual basil leaves.
Turkey Sandwich with Cranberry Slaw combines two lean but mean healthy food choices. It takes on a nice red shade courtesy of rehydrated dried cranberries made into cranberry jam, which at the same time adds a deeper flavor to the coleslaw salad.
Bread Pudding with Dried Fruits and Nuts is likewise a richer interpretation of the regular Bread Pudding. The generous walnuts, raisins and dried cranberries that go into it make it more well-rounded in flavor.
After Chef Jo’s demo, the audience—composed of friends, colleagues, clients and some media friends of Heritage TPH Ventures Inc.—got to taste all four recipes featured in her demo, plus Cranberry Drink prepared by the caterer in keeping with the theme.
Flavors of Life, a guest during the demo, will be sharing Chef Jo’s recipes in the next few days so everyone can try them in the kitchen and have healthy dishes on the table.
