Healthy Start Couses for October/November 2011

Follow this link to see the October/November Newsletter from Healthy Start. Courses are listed for both nutrition and first aid. These classes are always great! There are also some new, healthy recipes. Enjoy!

Avocado Salad with Tomatoes and Lime

Ok, so was thinking that starting off with some salads for summer would be good and here is one that has all easy ingredients to find around Munich...it goes really well with anything and I actually serve it along side of grilled foods as a sort of garnish, with a full green, tossed salad and grilled zuchini, bread spreads (like antipasti or avjar) and fresh bread. Crunchy, colorful and really tasty, when the avocados are ripe.

For the rice wine vinegar, I go to the Chinese store at Ostbahnhof. They have a bunch of great Asian food ingredients as well as condensced milk, which I use to make pumpkin pie/bread. Another recipe I can provide in the Fall as I have a homemade recipe that is really tasty too.....

Note: 1c is roughly 100 grams...so I just guestimate my conversions, and use my cookbook for oven temps...

AVOCADO SALAD WITH TOMATOES AND LIME: via Bobby Flay's kitchen

1/4 cup(s) fresh lime juice
2 tablespoon(s) rice wine vinegar
1 tablespoon(s) honey
1 tablespoon(s) cumin seeds, lightly toasted in skillet
1/4 cup(s) chopped fresh cilantro leaves
1/4 cup(s) olive oil
1/4 cup(s) canola oil
salt and freshly ground pepper

Salad:

4 large (or 20 halved cherry tomatoes) ripe tomatoes, cut into 1-inch chunks
2 large Hass avocados, cut into 1-inch chunks
1 large red onion, thinly sliced
2 cup(s) arugula leaves
1 teaspoon(s) ground cumin
1/4 cup(s) chopped fresh cilantro leaves
Directions

For the vinaigrette, whisk together the lime juice, vinegar, honey, cumin seeds and 1/4 cup chopped cilantro in a medium bowl. Gradually whisk in the oils until emulsified. (Do not use a blender for this.) Season with salt and pepper to taste. Set aside.
Gently mix the tomatoes, avocados, onion, arugula and half of the vinaigrette in a large bowl. Check for seasoning and add more dressing, if needed. Sprinkle the ground cumin and 1/4 cup chopped cilantro over the top and serve immediately.

Feta and Mint Couscous Salad

I shop at HIT in Unterschleissheim and I am able to get all of these ingredients there or at Real in the Euro Industry Park.

FETA AND MINT COUSCOUS SALAD

1 box(es) (5.9-oz.) toasted pine nut-flavored couscous (**I substituted plain couscous and just added in pine nuts I roasted in a pan for a few minutes)
3 tomatoes
1/2 cucumber
1/4 cup(s) dried fruit (**I just used dried cranberries but anything but blueberries will work)
1 jarred roasted red pepper
2 tablespoon(s) olive oil
2 tablespoon(s) lemon juice
2 tablespoon(s) fresh mint


Directions

Prepare toasted pine nut-flavored couscous as label directs.
Meanwhile, combine chopped tomatoes, chopped cucumber, cup chopped dried fruit (any kind, or a mix of fruits) and chopped jarred roasted red pepper in a large serving bowl. Add olive oil, lemon juice and chopped fresh mint; mix well. Season with salt and pepper to taste.
Fluff couscous with a fork and spoon into serving bowl. Add a 4-oz. package crumbled garlic-and-herb-flavored feta cheese or your favorite feta cheese with a teaspoon of oregano (or your favorite spice to taste, garlic and a handful of fresh parsley; toss well. Serve with baked pita, pita chips or fresh crusty bread
Contributed by Lauren Conroy

Nutella Kuchen (Chocolate, Sour Cream Cake

From Lauren Conroy:

I got [this recipe] from a German friend and just made it...it is really good...not sweet but rich.

I translated it to German and added my own information from my experience.


NUTELLA KUCHEN (CHOCOLATE, SOUR CREAM CAKE)

6 Eier/eggs
200 g Zucker (plain white sugar)
200 g Butter - room temperature ( or Rama butter substitute)
1 Päckchen Vanillezucker (vanilla or vanillen sugar sold in individual envelopes)

255 g Mehl (white 550 Flour)
1 Päckchen Backpulver (baking powder that is sold in individual envelopes)

200g Schmand/a 24% fat sour cream dairy product (for a less caloric/less dense cake, use only 3 Eßlöffel/tablespoons)
400g jar of Nutella (for less calories/less density, use only 7 LARGE Eßlöffel/tablespoons)

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Mix the first 5 ingredients together for about 5 minutes or until smooth; Set aside
Mix the flour and baking powder together. Add first mix, one up at a time, so that the mix remains smooth and not clumpy.
Once both mixes are combined, add schmand, a little at a time and then nutella.

Grease springform pan and fill half way or less. If extra mix, use a pan where you can spread out the mixture to be not higher than half the pan. Place on the middle rack of the oven, on a baking sheet, for even cooking.

Bake at 170c for about 45 Minutes, depending upon the oven. Upper and lower heat, NOT confection works the best for my oven. Take out of pan and cool 15-20 minutes on rack.

Der Hit ist eine Schokoglasur drüber ! (For the icing, I melt milk chocolate chips (I use the Choquer brand from HIT/REWE stores; spread over the cooled cake). I serve with fresh strawberries, sliced cherries or other favorite fruit, whip cream or your favorite ice cream.