... diced tomato and zucchini. ... Top bread with tomato mi

1
LivHOME knows healthy aging and some healthy
cooking.
2
Table of Contents

• In honor of Healthy Aging Month in September,
  LivHOME put together a Healthy Recipe Book. It is
  also available on our website at
  www.livhome.com.
•  
• Five foods that are good for you and your heart
  are
•  
• 1. Spinach (or asparagus) Pages 4 to 6
•  
• 2. Salmon (or lake trout) Pages 8 to 11
•  
• 3. Tomatoes (or watermelon) Pages 13 to 16
•  
• 4. Oatmeal (or kidney beans) Pages 18 to 21
•  
• 5. Pomegranates (or red wine) Pages 23 to 25
• Please check with your physician concerning
  your dietary restrictions.
•  

3
Spinach (or asparagus)
4
Roasted Asparagus

• Ingredients
• Asparagus (1 bunch)
• Olive oil
• Salt and pepper
•  
• Preparation
• Clean asparagus.
• Add salt and pepper to 1/4 cup of olive oil.
• Place whole asparagus on a baking sheet in a
  single layer.
• Brush asparagus with olive oil mixture.
• Roast in 375 degree oven for 1015 minutes or
  until tender.
• Test with fork.
• This can be served hot, at room temperature, or
  cold as part of a salad.
• By Susan Cherco, Eldercare ConsultantIntake
• Skokie office

5
Asparagus Salad

• Ingredients
• Fresh asparagus (one bunch) Dressing can be
  made to taste
• Red pepper (half pepper) Red wine vinegar
  (3/4 cup)
• Yellow pepper (half pepper) Light olive oil
  (one tablespoon)
• Fresh garlic (four pieces) Salt and pepper (to
  taste)
• Preparation
• Steam asparagus and fresh garlic (whole garlic,
  cut in half).
• Remove from steamer before they are too soft.
• Put in cold water to stop cooking process and
  cool down.
• Chop the yellow and red pepper into small pieces.
• Combine cooked garlic, asparagus, red and yellow
  peppers, salt and pepper, olive oil and red wine
  vinegar.
• Chill and serve.
• By Leslie Saller, Office Manager
• Los Angeles office

6
Artichoke Spinach Basil Dip

• Ingredients
• 3 cups artichoke hearts
• 4 Tbsp mayonnaise
• 2 cups spinach (fresh)
• 3 cloves garlic (chopped)
• 4 large basil leaves (fresh)
• 1/2 cup veggie Parmesan cheese (optional)
• 1/4 tsp each sea salt and pepper
•  
• Preparation
• Wash all the greens set aside.
• Drain water from the artichoke hearts set aside.
• Peel and chop the garlic so it blends well.
• Place the artichokes and mayo in a food processor
  or blender and blend until smooth. If you have a
  small blender, you may have to do this a bit at a
  time.
• Add the greens, garlic, sea salt, pepper and
  cheese, and blend until smooth.
• Serve with your favorite chips or cut veggies.
• By Amy Guss, Eldercare Consultant
• Los Angeles office

7
Salmon (or lake trout)
8
Kippered Salmon-Spinach Quiche

• Ingredients
• 2 cups shredded fat-free mozzarella cheese
• 1/2 cup of half half or whole milk (you choose)
• 1/3 cup basil pesto
• 1 - 10 oz. package frozen spinach, thawed and
  squeeze drained
• 5 eggs or egg substitute
• 1 cup chunky-style spaghetti sauce (leftover
  sauce will work)
• 1/2 cup kippered or cold smoked (lox) salmon
  (break to bite-size pieces)
•  
• Preparation
• Heat oven to 375 coat quiche dish with cooking
  spray.
• Mix 1-1/2 cups of cheese, the half half, pesto,
  spinach, salmon and eggs until well blended pour
  into quiche dish.
• Bake 25 to 30 minutes or until done. Sprinkle on
  remaining 1/2 cup cheese bake another 23
  minutes until cheese is melted.
• While quiche is baking, warm the spaghetti
  sauce. To serve, cut quiche into wedges and serve
  (drizzle) with spaghetti sauce.
•  
• Makes approx. 6 servings.
• If youre not a big fan of cheese, cut back by a
  1/2 cup.
• Note No added salt (the salmon is cured in a
  salt brine).

9
Roasted Salmon in Pouch

• Ingredients
• Individual portions of salmon Zucchini
• Sweet onion Garlic salt
• Tomato Pepper
•  
• Preparation
• Slice onion into very thin slices.
• Dice tomato.
• Dice zucchini.
• Place salmon on aluminum foil or parchment paper.
• Season to taste with garlic salt and pepper.
• Top with sliced onion, diced tomato and zucchini.
• Wrap securely with foil or parchment paper to
  create a sealed pouch.
• Place in oven preheated to 375 degrees and roast
  for 1015 minutes, depending on thickness.
• Open pouch and serve.
• If this is wrapped in parchment paper, it can be
  served directly in the pouch.
• By Susan Cherco, Eldercare ConsultantIntake
• Skokie office

10
Poached Salmon with Creamy Piccata Sauce

• Ingredients (makes 4 servings)
• 1 pound center-cut salmon fillet, skinned and cut
  into 4 portions
• 1 cup dry white wine, divided 2 Tbsp lemon juice
  
• 2 Tbsp extra virgin olive oil 4 tsp capers,
  rinsed
• 1 large shallot, minced 1/4 cup low-fat sour
  cream
• 1 Tbsp chopped fresh dill
• Preparation easy20 minutes
• Recipe can be cut in half.
• 1. Place salmon in a large skillet. Add 1/2 cup
  wine and enough water to just cover the salmon.
  Bring to a boil over high heat. Reduce to a
  simmer turn the salmon over, cover and cook for
  5 minutes. Remove from heat.
• 2. Meanwhile, heat oil in a medium skillet over
  medium-high heat. Add shallot and cook, stirring,
  until fragrant, about 30 seconds. Add the
  remaining 1/2 cup of wine boil until slightly
  reduced, about 1 minute. Stir in lemon juice and
  capers cook 1 minute more. Remove from heat
  stir in sour cream and salt. To serve, top the
  salmon with the sauce and garnish with dill.
• By Sue McWayne, Executive Director
• Orange County office

11
Alaskan Smoked Salmon Spread

• Ingredients
• 1/2 lb smoked Alaskan salmon
• 1 1/2 cups nonfat cottage cheese
• 3 Tbsp pepper-flavored vodka
• 2 Tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 1 tsp prepared horseradish
• salt and pepper to taste
•  
• Preparation
• Cut half the salmon into chunks and dice
  remaining salmon.
• Place cottage cheese into sieve to remove
  moisture.
• When dry, put in food processor and add salmon
  chunks and all other ingredients. Process until
  smooth.
• Stir in diced salmon.
• Refrigerate until chilled.
• Can be prepared and stored in airtight container
  for 2 days.
• By Nanda Gatley, New Market Outreach Associate
• San Jose office

12
Tomatoes (or watermelon)
13
Grape Tomato and Avocado Salad

• Ingredients (2-4 servings)
• 3 tablespoons olive oil
• 1 ½ teaspoons white vinegar
• Kosher salt
• Freshly ground black pepper
• 2 ripe avocados, peeled, pitted and cut into
  chunks
• ½ ounce grape tomatoes, halved
• ¼ cup very thinly sliced red onion leaves of
  sprig fresh thyme
• Preparation
• Whisk together olive oil and vinegar in a salad
  bowl. Add salt and pepper to taste.
• Put the remaining ingredients in a bowl toss to
  combine season to taste.
• By Dava Oropez, Staffing Coordinator
• Orange County office

14
Bruschetta

• Ingredients
• 4 medium tomatoes, diced
• 1/3 cup red onion, chopped
• 45 fresh basil leaves, chopped
• 1/31/2 cup olive oil
• salt and pepper to taste
• shredded Parmesan cheese (optional)
• French bread, sliced thin and toasted in oven
•  
• Preparation
• Combine all ingredients mix well. 
• Top bread with tomato mixture and sprinkle with
  cheese, if desired.
• This is a very easy and colorful appetizer!
•  
• By Elizabeth Reynolds, Office Manager
• San Diego office

15
Chopped Tomato Salad

• Ingredients
• Fresh tomatoes
• Radish
• Cucumbers
• Fresh lemon
• Salt and pepper to taste
• Preparation  
• Dice all veggies into small pieces.
• Add fresh lemon and salt and pepper to taste (no
  oil). 
• Chill and serve.
•  
• By Leslie Saller, Office Manager
• Los Angeles office

16
Heirloom Tomato Salad

• Ingredients
• 2 large tomatoes, a variety of colors
• 1/2 garlic clove, minced
• 1/4 cup diced sweet onion or purple onion
• 1 Tbsp fresh basil
• 1 Tbsp balsamic vinegar
• 1 Tbsp extra virgin olive oil
• 1/4 tsp fresh ground pepper
• salt to taste, if desired
• Makes 2 servings
• Preparation 10 minutes
• Cut cores from the tomatoes slice each one into
  approximately 8 wedges.
• Combine with remaining ingredients in a large
  bowl toss to blend well. Cover and refrigerate
  for at least 1 hour before serving. Serve on
  salad greens, if desired.
• By Sue McWayne, Executive Director
• Orange County office

17
Oatmeal (or kidney beans)
18
Oatmeal Waffles

• Ingredients
• 1/2 cup liquid egg substitute 1/2 tsp salt
• 2 cups buttermilk 1 tsp baking soda
• 1 cup quick-cooking oats 1 tsp baking powder
• 1 Tbsp molasses confectioners sugar
• 1 Tbsp vegetable oil strawberries
• 1 cup whole wheat flour
•  
• Preparation
• Preheat waffle maker or griddle.
• In a large bowl, combine egg substitute and
  buttermilk. Add the oats and mix well. Stir in
  molasses and oil.
• In a medium bowl, combine flour, salt, baking
  soda and baking powder stir into the egg
  mixture.
• For waffles, pour onto preheated griddle
  according to manufacturers directions. For
  pancakes, drop by 1/4 cupfuls and cook until the
  bubbles begin to form on the top, then turn. If
  desired, dust with powdered sugar and top with
  strawberries.
• By Christine Maxwell, Eldercare Consultant
• Minneapolis office

19
Oatmeal Banana Cookies

• Ingredients (Makes 5 dozen)
• 1 ½ cups sifted flour ¾ teaspoon cinnamon
• 1 cup sugar 1 ¼ cups soft butter or margarine
• 1 teaspoon salt 1 egg
• ½ teaspoon baking soda 3 bananas, peeled and
  quartered
• ¼ teaspoon nutmeg ½ cup walnuts
• ¾ teaspoon nutmeg 1 ¾ cups quick-cooking rolled
  oats
• Preparation
• Preheat over to 400 degrees
• Sift flour, sugar, salt, soda, nutmeg cinnamon
  together into a large bowl.
• With pastry blender or two knives, cut into ¾ cup
  butter until mixture is the texture of coarse
  meal.
• Blend egg bananas run on high until smooth.
  Add nuts cover run on low until nets are
  coarsely chopped.
• Add banana mixture and rolled oats to sifted
  flour mixture mix thoroughly.
• Drop by teaspoonfuls 1 ½ inches apart on
  ungreased cookie sheet.
• Bake 15 minutes or until done.
• By Dava Oropez, Staffing Coordinator
• Orange County office

20
Homemade Granola

• Ingredients
• 4 cups oatmeal 3/4 cup honey
• 1 cup oat bran 3/4 tsp salt
• 1/4 cup sesame seeds 1 tsp vanilla
• 1/4 cup ground flax seeds 1/4 tsp almond extract
• 1/4 cup sunflower seeds 1/4 tsp maple syrup
• 1/2 cup chopped nuts 1 cup natural coconut
• 1 cup canola oil
•   
• Preparation
• Mix first 6 ingredients together.
• In saucepan, heat next 6 ingredients until
  blended.
• Pour heated ingredients over dry ingredients and
  stir well.
• Bake at 350 degrees for 30 minutes, stirring
  occasionally, until toasted to your liking.
• Remove from oven and add coconut immediately.
• Cool and store. Freezes well in airtight storage.
• By Nanda Gatley, New Market Outreach Associate

21
Healthy Chili

• Preparation
• Chop and sauté one green bell pepper and one
  onion in about 2 tablespoons olive oil until
  translucent.
•  
• Brown 1 lb. lean ground beef or you can
  substitute ground turkey. Drain. Add to bell
  pepper and onion.
• Add 1 medium can kidney beans (do not drain).
• Add 1 can regular diced tomatoes (do not drain).
• Add 1 cup water.
• Add 1 packet chili seasoning (I prefer Lawrys).
• Add salt and pepper to taste.
•  
• Let simmer about 45 minutes to an hour on medium
  heat.
•  
• Top with low-fat cheddar cheese.
• By Jennifer Smith, Staffing Coordinator
• Orange County office

22
Pomegranates (or red wine)
23
Pomegranate Vinegar

• Ingredients
• 1 cup pomegranate seeds
• 2 cups white wine vinegar
• Preparation
• Place pomegranate seeds in a dry, sterilized jar.
  Top with the vinegar. Seal jar with a
  tight-fitting lid. Place in full sunlight (a
  sunny window works well). Let stand 8 to 10 days
  or until desired strength is achieved.
• Line colander or strainer with cheesecloth over a
  container and drain vinegar from pomegranate
  seeds. Decant into dry, clean bottles. Seal and
  store bottles in a cool, dark place. Store up to
  six months.
• Use in salad dressings and marinades.
• Yield 2 cups
• By Mickey Goldkorn, VP of Marketing
• Corporate office

24
Goat Cheese and Pomegranate Couscous with Pine
Nuts

• Ingredients
• 2 Tbsp toasted pine nuts
• 150 g couscous
• 175 ml vegetable stock
• 2 Tbsp sliced fresh coriander or fresh mint
• 200 g firm goats cheese, crumbled
• 1 pomegranate, seeds of
• 2 Tbsp extra virgin olive oil
• 1/2 lime, juice of
• 1 Tbsp pomegranate molasses
• Preparation
• Place the couscous in a large bowl and cover with
  the hot stock.
• Set aside for 10 minutes until the grains are
  tender and all the liquid has been absorbed.
• Mix together the dressing of olive oil, molasses
  and lime juice.
• Fluff up the couscous using a fork.
• Gently stir together the cheese, pomegranate
  seeds, herbs and pine nuts.
• By Jessica Solomon, Eldercare Consultant

25
Chicken in Red Wine

• Ingredients (Makes 4 servings)
• 1 (3-4 lb) chicken, cut into serving pcs. 1/8
  teaspoon pepper
• 1/3 cup vegetable oil 3 strips bacon (2
  strips)
• ¼ cup cognac 2 med onions (quartered)
• 1 clove garlic (minced) 1 tbls softened butter
• 3 cups burgundy wine 1 tablespoon flour
• ¼ teaspoon thyme 2 tbls oil
• ½ tbls tomato paste 1 tbls butter
• 1 bay leaf 1-2 parsley springs
• ½ teaspoon salt ¾ cup small mushrooms
  (quartered)
• Preparation Brown chicken in hot oil in oven
  drain fat.
• Pour in cognac carefully ignite. When flame
  subsides, add onion, garlic, wine, thyme, tomato
  paste, bay leaf, salt pepper.
• Bring mixture to boil simmer covered 1 hr skim
  off fat and correct seasoning. Discard bay leaf
• Fry bacon, sauté mushrooms drain fat, but keep
  warm.
• Blend 1 tbsp butter and flour to smooth paste.
• When chicken is done, add paste to hot liquid
  stir simmer 1-2 min.
• Arrange chicken in casserole or serving dish
  cover with sauce garnish w. bacon, mushrooms
  parsley
• By Dava Oropez, Staffing Coordinator