green tea Archives - Jackie Newgent

spanakorizo-style spinach and rice

by Jackie Newgent | September 7, 2015 | 0 Comments

Sometimes we worry so much about the entrée, we put little effort into the sides. So here’s what I suggest! When you need a side dish, ready-to-heat and packaged rice mixes can save time. There are a handful of quality brands on the market, like Seeds of Change, which I recommend! Unfortunately, most popular brands are highly processed and not so healthful. By eating these latter picks, you may be shortchanging your health since most mixes are based on processed “white” rice and contain way too much sodium. They also can be a hidden source of trans fat—of which the body needs absolutely zero! When you’re in the mood for a rice dish, consider making your own whole grain pilaf,...

summer vegetable coconut curry

by Jackie Newgent | July 22, 2015 | 13 Comments

July is one of the happiest months when it comes to the plentiful array of produce available. So this seasonally-inspired recipe takes advantage of what you’ll typically find at the farmers’ market right now, including zucchini, organic corn-on-the-cob, grape tomatoes, shallots, and baby spinach. If you like, make swaps for what’s “hyperlocal” in your area, such as heirloom cherry tomatoes, purple scallions, or dark leafy greens grown at a nearby farm (or your own backyard garden!) rather than grape tomatoes, shallots, or baby spinach, respectively. Ladle the saucy vegetable-centric curry over steamed whole grains of choice, like brown rice or quinoa or a blend, to round out the meal. Serve it as a vegan dinner that’ll please everyone–on Meatless Monday...

pistachio pesto hummus spread

by Jackie Newgent | August 27, 2012 | 4 Comments

Meet my multi-tasking pistachio pesto hummus spread. You’ll love that you can indulge in this plant-based condiment in three (or more!) ways. First, the recipe makes a delectable match for a sandwich in place of mayo. Second, it’s tasty as an inspired “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. And third, it’s a colorful, creamy base for a pasta sauce. The pistachios (try Wonderful Roasted & Salted No-Shells Pistachios!) provide unique flavor and color interest. And the finishing drizzle of roasted pistachio oil enhances the nutty flavor profile. Enjoy it often!

sesame soba noodle bowl

by Jackie Newgent | June 25, 2012 | 3 Comments

Makes 4 servings: 2 cups each Surprisingly, the biggest caloric issue with sesame noodles is often not the sesame oil or the peanut butter … it’s the actual noodles. So here’s how I solve this quandary. Bell peppers basically become part of the noodles to provide fewer calories and bigger flavor. You’ll cook the bell peppers right along with the noodles; so there’s no extra cooking step required either. This cool meal-in-one is a definite winner (for lunch, dinner or a picnic) for my eyes and palate. It was for my summer intern, Sarah Gelman, too (who helped me test this recipe). Hoping you fall in love with this delicious dish like we did. Please let us know what you...

green tea pesto pasta

by Jackie Newgent | May 6, 2012 | 4 Comments

Makes 4 servings: 1 1/4 cups each One of my guilty pleasures is pesto sauce. It’s a bit indulgent so I tend not to eat it as much as I’d like to. How about you? Well, to all of you pesto lovers out there, today’s your lucky day. I’ve developed a creamy, calorie-friendlier version of the sauce that will be a delight to your palate. It’s actually vegan, too. The coolest part … there’s green tea in it. Here, it’s tossed with pasta to create an entrée full of flavorful goodness—and greenness!

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