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    Nutrition Health Review
      Nutrition Health Review
      The Joe Beretta Foundation

      Recipes Archive

      Homemade Turkey Jerky

      • 2 lbs Turkey breast
      • Salt and pepper to taste (2 tsp calculated for nutrition facts)
      • Kebob skewers

      Cut the turkey breast as thinly as you can, in strips of equal thickness. Sprinkle the turkey with salt and pepper, using about as much as you would if you were planning to eat it normally. Skewer the turkey strips at one end so that they are evenly spaced and hang off of the skewer. Lay the skewers across the oven rack, placed at the top of your oven, so that each strip falls between the rack and hangs beneath it. Turn the oven on to 200 degrees, with the oven cracked open about an inch. Leave in the oven for 6–10 hours, checking occasionally. Remove when strips are hard to the touch.

      Dark Chocolate and Coconut Protein Balls

      • 3 tbsp Protein powder (vanilla is good)
      • 3 tbsp Almond butter or peanut butter
      • 3 tbsp Dark cocoa powder
      • 1tbsp Chia Seeds
      • 1 tsp Honey
      • Dash of Sea salt
      • 1 tsp Water
      • 1/4 cup Unsweetened shredded coconut for rolling

      Combine first 7 ingredients in a food processor and pulse until combined. If the batter seems too dry, add more water 1/4 tsp at a time until you reach the desired consistency. Roll the dough into 1.5” balls and then roll each ball in shredded coconut. Pop in the refrigerator to firm them up.

      Spicy Pumpkin Seeds

      • 2 cups Fresh pumpkin seeds
      • 2tbsp Canola oil
      • 1 tsp Worcestershire sauce
      • 1/8 to 1/4 tsp Hot pepper sauce
      • 1/2 tsp Salt
      • 1/2 tsp Paprika
1/4 tsp Ground cumin
      • 1/4 tsp Cayenne pepper

      In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat.
      Line a 15-in. x 10-in. x 1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake uncovered, at 250° for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container. Yield: 2 cups.

      Spiced Red Wine Poached Pears

      2 cups dry red wine, such as Cabernet or merlot
      1/4 cup plus 1 tablespoon sugar
      1 orange, juiced (about 1/2 cup)
      One 1×3-inch strip orange zest
      1 cinnamon stick
      2 cloves
      4 firm, ripe pears

      In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes.
      While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom.
      Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm.
      Remove saucepan from flame, uncover and cool with pears upright in pan.
      Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired.
      Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy.
      Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

      Chocolate Almond Butter Fruit Dip

      • 1 cup plain Greek yogurt
      • 1/2 cup almond butter
      • 1/3 cup chocolate-hazelnut spread
      • 1 tablespoon honey
      • 1 teaspoon vanilla
      • Sliced fresh fruit such as pears, apricots, apples, and/or bananas

      In a medium bowl, whisk together the first five ingredients. For a smoother dip, place in a food processor or blender; cover and pulse until smooth. Serve with fruit.

      Cucumber Cups with Dill Cream and Smoked Salmon

      1 1/3 large cucumbers
      4 ounces cream cheese, softened
      2 tablespoons chopped fresh dill
      1 teaspoon lemon zest
      1/2 teaspoon fresh lemon juice
      1/4 teaspoon ground black pepper
      4 ounces smoked salmon, cut into 2-inch strips
      24 small fresh dill sprigs

      1. Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
      2. Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

      Simple Syrup

      1 cup sugar
      1 cup water (makes about 1.5 cups)

      Heat water and sugar in a saucepan until the edges simmer and sugar is completely dissolved. Let mixture cool before using or storing. Store any remaining simple syrup in an airtight container in the fridge until ready to use, for up to 4 weeks. NHR

      Watermelon Fizz

      • 1 oz Tequila
      • 3 oz Watermelon
      • 0.1 oz Simple syrup (recipe below)
      • 0.1 oz Soda water
      • 5 Cilantro pieces
      • Squeeze of lime
      • 1 Bamboo spike (optional for garnish)

      Muddle watermelon with cilantro leaves. Add ice, simple syrup and tequila. Shake vigorously and pour all contents into a rocks glass. Garnish with a piece of watermelon in a bamboo spike.

      Sauteed Kale

      • 1 teaspoon olive oil
      • 1  clove garlic, minced
      • 2  cups kale
      • 1⁄2 red bell pepper, diced

      Place skillet over medium heat and add olive oil and garlic. Sautee until softened and fragrant, about one minute. Add kale and peppers and continue to cook until kale is softened.

      Seared Tempeh And Swiss Chard

      • 1 red bell pepper, chopped
      • 2 tablespoons olive oil
      • 2 tablespoons minced mint
      • 2 teaspoons minced rosemary
      • 1/8 teaspoon salt
      • 1/8 teaspoon black pepper
      • 16 ounces tempeh cut into thin, 2-inch-long slices
      • 1 bunch Swiss chard
      • ¼ red onion, thinly sliced
      • 4 cups of romaine lettuce, chopped
      • 1 cup cooked brown rice

      In a blender or food processor, combine chopped red pepper, olive oil, mint, rosemary, salt, and black pepper. Blend into a paste. Smear tempeh with pepper paste, cover, and refrigerate. Remove center ribs from Swiss chard and chop into
small pieces. Chop Swiss chard leaves into 1-inch pieces and set aside. Heat a griddle or skillet on medium-high heat. Add a few drops of water. Once it starts to sizzle, add Swiss chard ribs and onions. Add a little water to keep onions from sticking. Saute until onions are soft, about five minutes. Add tempeh to skillet and sear for three minutes, then flip and sear for two more minutes. Remove tempeh, onions, and Swiss chard ribs to a plate and cover. Use the same griddle to saute Swiss chard leaves, about two minutes. To serve, divide lettuce between two plates. Top each plate with half the rice and half the Swiss chard leaves. Top with half the beef mixture.

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