Healthy Meals For Seniors
I-CARE was asked to do a cooking show where they were featuring Healthy Meals For Seniors! We have posted the recipes below. Enjoy!
Remember, I-CARE
Butternut Squash Soup With Thyme
Ingredients:
3 cups chopped (in cubes) Butternut Squash
1-2 cups Coconut milk
1-2 teaspoons of dried thyme
2 cloves garlic
Salt & Pepper
1 teaspoon onion powder
1 tablespoon honey
1 table spoon vegan butter
Olive Oil
Directions
- Preheat oven to 350
- Spread thin layer of olive oil over foil on baking sheet. Spread butternut squash on baking sheet
- Season squash with salt and pepper, drizzle with olive oil
- Place squash in over for 20-30mins (until tender)
- Take out and let cool for 2 mins.
- Pour in squash, 1 cup of coconut milk, 2 cloves of garlic, 1 tablespoon vegan butter, 1 tablespoon honey, 1-2 teaspoons of dried thyme, and 1 teaspoon onion powder. Season with salt/pepper to taste
- Blend until smooth. Pour in more coconut milk if soup is not smooth enough.
- When done, pour into pot and place on stove on medium heat for 5-10 mins.
- When serving pour soup carefully into bowls, add a dash of thyme on top of soup, drizzle fresh lemon juice on top & serve
Quick Roasted Vegetables
Ingredients :
2 Cups mushrooms
2 Bell Peppers
1 Red Onion
2 Yellow Zuchini
2 Green Zuchini
1 cup of cherry tomatoes
5 small russet potatoes or sweet potatoes
1 bunch of asparagus
1tsp of Olive Oil
Dash of Salt & Pepper
Wash and prepare all ingredients and cut in cubes. Place a foil on a cookie sheet and place in vegetable in a section.
Once all the vegetables are placed on a cookie sheet, then drizzle olive oil and salt a pepper.
Place at 450 for slow cook or broiler for a fast and crispier cook in the oven for 10-15 minutes or until golden brown.
Remove from the oven and mix the vegetable together.
Vegetables can be placed over pasta or quinoa or rice for a desirable healthy and fulfilling meal.
Healthy Juicing
Wash all Vegetables and Fruits thoroughly in your kitchen sink in cool water. Add a half cup of baking soda and a cup of White Vinegar to the water to aid in the cleaning process. Soaking overnight is also a good idea for very dirty vegetables and fruits. A regular size sink full of vegetables and fruits will make approx. 75 fluid ounces of juice. I typical drink about 12- 16 ounces for breakfast.
Push the vegetables and fruits slowly through a Juicer. The Juicer setting should be on slow for the best results. After juicing strain the mixture to remove the foam and any gritty particles. Enjoy.
Recommend Vegetables and Fruits to Juice:
Kale
Cucumber
Celery
Carrots
Apples {you can also substitute pears, watermelon, peaches etc}
Beets
Half a Lemon
Ginger {use very little, maybe the size of a dime, ginger has a very strong taste but it good for your health. You can increase or decrease the amount of ginger to suit your taste}
This will produce a very dark mixture, use more carrots and apples, and remove beets to lighten the mixture and to make it sweeter. You should experiment to find the proper combination of vegetables and fruits that suits your taste.
