The Rancho LA Puerta Cookbook: 175 Bold Vegetarian Recipes from America's Premier Fitness Spa: 200 Bold Vegetarian Recipes from America's Premier Fitness Spa - Brossura

Wavrin, Bill

Brossura

ISBN 10: 0767901630 ISBN 13: 9780767901635

Casa editrice: Broadway Books, 1998

Riassunto

The chef of Rancho La Puerta, a well-known fitness spa on the California border, presents two hundred tasty, low-fat meals, cereals, and breads using fresh fruits and vegetables, from Roasted Potato Tamales to Eggplant Manicotti. Original. $25,000 first printing.

Su questo libro

L'autore:

Bill Wavrin has been the executive chef at Rancho La Puerta for six years, where he has perfected an ever-expanding repertoire of stunning spa cuisine.

Estratto. © Riproduzione autorizzata. Diritti riservati.:

Rancho La Puerta Granola

Most granolas have far too much fat in them to make them healthy. This one is sweetened with apple juice, and a little canola oil is used to hold it together. I can't begin to tell you how popular this granola is at breakfast time and other times. It's so popular that small bags of granola are the most sought-after prize at evening bingo games. Use low oven heat to ensure that the granola doesn't burn. If the edges do burn, discard the charred parts--the rest will be fine!

3 cups old-fashioned rolled oats
1/2 cup chopped almonds
1/2 cup sunflower seeds
1/4 cup whole wheat flour
1/4 cup oat bran
1 tablespoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
3/4 cup honey
1/2 cup unsweetened, unfiltered apple juice
2 tablespoons vanilla extract
2 teaspoons canola oil
2 teaspoons grated orange zest
2 tablespoons fresh orange juice (optional)

1. Preheat the oven to 250        F. Lightly coat a baking sheet with vegetable oil spray.

2. In a large mixing bowl, combine the rolled oats, almonds, seeds, flour, oat bran, cinnamon, ginger, and cardamom.

3. In another bowl, whisk together the honey, apple juice, vanilla and oil until the honey is thoroughly incorporated. Add the orange zest and the orange juice, if desired.

4. Pour the wet ingredients over the dry ingredients and mix well. Spread the granola evenly over the baking sheet and bake for 1 1/2 to 2 hours, checking every 15 minutes. When the granola starts to brown, stir gently with a spatula. Take care that the outside edges do not burn. When golden and dry, scrape onto a plate or a cool baking sheet and set aside to cool. Store in an airtight container until ready to use.

Per Tablespoon:

25 calories
1 g total fat (34% of calories)
0 g saturated fat
0 mg cholesterol
1 g protein (9% of calories)
4 g carbohydrates (57% of calories)
0 g fiber
0 mg sodium
Makes about 6 cups
Peach Trifle

When peaches are in season, the Ranch guests crave this delightful dessert. Trifle is traditionally a pound cake awash in Chantilly cream, rich custard, sherry, and raspberry jam. Ours, obviously, has a fraction of the fat. Any fruit will work here, so use a favorite in other seasons.

3 peaches, peeled, pitted, and coarsely chopped
1/2 cup nonfat ricotta cheese
1/2 cup plain nonfat yogurt
1 tablespoon fresh lime juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons brown sugar, or to taste (optional)
1/4 cup Rancho La Puerta Granola (see above)
3 tablespoons Nonfat Chocolate Sauce (see below)

1. In a blender or food processor, combine the peaches, ricotta, yogurt, lime juice, cinnamon, and vanilla and process until blended. Taste, and add the brown sugar, if using. Process again just until smooth. Take care not to overprocess or the mixture might break or liquefy.

2. Spoon the mixture into a pastry bag fitted with a #9 star tip and pipe about 1/4 cup of the mixture into 6 ramekins or custard cups. Freeze for at least 2 hours and serve garnished with granola and chocolate sauce.

Note: Alternatively, spoon the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serve spooned into ramekins or small dessert bowls.

Per Serving:
120 calories
1 g total fat (11% of calories)
0 g saturated fat
3 mg cholesterol
5 g protein (17% of calories)
21 g carbohydrates (72% of calories)
1 g fiber
26 mg sodium
Makes 6 servings
Nonfat Chocolate Sauce

Serve this chocolate sauce over fresh fruit, a frozen dessert, or a slice of bread. It will satisfy your most intense chocolate craving.

1/2 cup skim milk
1 tablespoon strong brewed coffee (see Note)
1/2 teaspoon cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.

Per Serving:
31 calories
0 g total fat (11% of calories)
0 g saturated fat
0 mg cholesterol
1 g protein (13% of calories)
6 g carbohydrates (76% of calories)
0 g fiber
28 mg sodium
Makes 8 servings

Note: If you do not have any brewed coffee, dissolve 1 teaspoon of freeze-dried decaffeinated coffee granules in 1 tablespoon of
water.
Persian Pancakes

A favorite we make at the Ranch that can be served for breakfast or brunch--or as an elegant dessert. The recipe can easily be halved.

2 cups whole wheat pastry flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
3 large egg whites
4 cups skim milk
1 tablespoon light brown sugar
1 teaspoon vanilla extract
Pancake Fruit and Cheese Filling (see below)
Fruit Butter (see below)

1. In a large mixing bowl, whisk together the flour, wheat germ, cinnamon, ginger, and cardamom.

2. In another bowl, whisk together the egg whites, milk, brown sugar, and vanilla. Gently mix with the dry ingredients. Do not overmix or the pancakes will be tough. The batter's consistency should be thin enough so that it can be poured. If the batter is too thick, stir in more milk. Cover and refrigerate for at least 20 minutes or overnight.

3. Lightly coat a large sautÚ pan or griddle with vegetable oil and heat over medium heat. Ladle a generous 1/3 cup of the batter into the pan to make a 6- to 8-inch pancake. Cook for 2 to 3 minutes, until golden on the bottom. Flip and cook until golden on the other side. Transfer to a warmed plate and cover to keep warm while cooking the rest of the batter.

4. Spoon about 1/4 cup of the filling off-center on each pancake and roll into a cylinder. Place on a plate and serve with Fruit Butter (below).

Per Serving:

99 calories
1 g total fat (6% of calories)
0 g saturated fat
1 mg cholesterol
5 g protein (21% of calories)
18 g carbohydrates (73% of calories)
1 g fiber
36 mg sodium
Makes 12 servings
Pancake Fruit and Cheese Filling

This creamy filling for pancakes is also delicious spooned over hotcakes and waffles, or stirred into any hot cereal. I vary the fruits with each change of season in the Ranch orchards, with ripe plums, apricots, persimmons, and pears. Sometimes I even sprinkle in a few dried cherries or cranberries.

2 cups low-fat cottage cheese
1 peach, peeled and diced (mango can be substituted)
1 apple, diced
1 cup diced strawberries
1 medium banana, diced
1 tablespoon honey
1/2 teaspoon ground cinnamon
2 to 3 tablespoons fresh lime juice

In a bowl, combine the ingredients and stir until well mixed, taking care not to mash the fruit. Cover and refrigerate until ready to use.

Per 1/3 Cup:

59 calories
1 g total fat (8% of calories)
0 g saturated fat
2 mg cholesterol
5 g protein (33% of calories)
9 g carbohydrates (59% of calories)
0 g fiber
153 mg sodium
Makes about 4 cups
Fruit Butter

We always have one or more of these butters on hand in ice-chilled crocks at the Ranch's breakfast and lunch buffets. This recipe transforms apples into a delicious spread for muffins and breads, but other fresh fruits can be substituted for the apples. If using berries, mangoes, papaya, or pineapple, reduce the simmering time to as little as five minutes.

4 apples unpeeled, and roughly chopped
1 cup unsweetened, unfiltered apple juice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1. Place all the ingredients in a saucepan and simmer for approximately 20 minutes, until the apples are very soft. Drain and reserve the juice.

2. Transfer the apples to a blender or food processor and puree until smooth.

3. Set a sieve over a bowl and press the puree through with a spatula or wooden spoon. Discard the apple pulp. Adjust the consistency of the fruit butter to your liking with reserved juice. Serve at once or transfer to a lidded container and refrigerate for up to 5 days.

Per Tablespoon:

17 calories
0 g total fat (6% of calories)
0 g saturated fat
0 mg cholesterol
0 g protein (1% of calories)
4 g carbohydrates (93% of calories)
0 g fiber
1 mg sodium
Makes 2 cups
Mango Citrus Salsa

This is a delicious salsa fresca, or fresh sauce. The deep oranges and yellow hues are beautiful, and the jicama adds a clean, crunchy snap. Try this with fruit salad or grilled vegetables.

1 large mango (about 8 ounces)
1/2 cup peeled and diced jicama
1 jalape±o pepper, finely chopped
2 tablespoons fresh orange juice
1 grapefruit, segmented
1 orange, segmented
1 teaspoon grated orange zest
1 teaspoon grated lime zest

1. Peel the mango and scrape as much of the flesh from the seed as possible. Put the flesh and any collected juices in a blender or food processor and blend until smooth.

2. Scrape the pureed mango into a large bowl and add the jicama, jalape±o, orange juice, grapefruit sections, orange sections, orange zest, and lime zest and stir gently. Serve at once.

Per 1/2 Cup:
46 calories
0 g total fat (3% of calories)
0 g saturated fat
0 mg cholesterol
1 g protein (6% of calories)
12 g carbohydrates (91% of calories)
2 g fiber
1 mg sodium
Makes about 4 cups

Note: When segmenting the citrus fruits, hold them over a bowl to catch the juices and add the juices to the salsa, too.
Ranch Barley Salad

A robust salad with a great combination of vegetables. Sometimes I add a roasted garlic clove and a chopped tomato to the simmering barley.

3/4 cup barley
3 cups Basi...

Su questa edizione

• Editore: Broadway Books
• Data di pubblicazione: 1998
• ISBN 10: 0767901630
• ISBN 13: 9780767901635
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 270