If you’ve seen one of Luci’s recent cooking demonstrations on the local Phoenix TV networks, you’re probably eager to get started making these healthy items in your own kitchen. Check this page frequently, as we’ll continue to add Luci’s latest healthy creations. And of course, you can find all the ingredients among the amazingly unique selection of products at Luci’s Healthy Marketplace!
Luci’s Healthy Marketplace shares ‘cool’ dishes without much cooking
Here are the recipes from Friday’s show:
Lucia appeared on ABC 15’s Sonoran Living to share some super cool summer dishes that help you keep your oven off and your house cool!. You can view the video here.
Garbanzo Bean and Tomato Basil Salad
2 cups cherry tomatoes, quartered
1 1/2 cups garbanzo beans (you can use any other kind as well)
1/4 cup fresh basil
1/4 cup balsamic vinegar
fresh black pepper
2 Tbsp of avocado oil or EVOO
1/2 cup diced red onion
Toss well and serve immediately. Top with fresh basil
Chilled Cucumber Soup
2 medium cucumbers (about a pound)
3 spring onions
1 clove garlic
2 cups 0% fat Greek yogurt
1/4 cup mint
1/4 cup fresh parsley
Chill for 1 hour
Peel, deseed and chop cucumbers and place in blender. Chop onions and add to blender.
Add yogurt, mint and parsley and blend. Thin with a little nonfat milk if desired. Chill,
then serve in small bowls, and garnish with thinly sliced cucumber and sprig of mint.
No Bake Blueberry Pie
1 purchased 9-inch graham cracker pie crust
5 cups fresh or frozen blueberries, divided (preferably organic)
1/4 cup sugar or other alternative sweetener
1 1/2 cups water
2 tablespoons cornstarch
1 tbsp butter (optional)
1 tbsp lemon juice
Dissolve sugar and cornstarch in 1 1/2 cups of water on low heat. Once sugar mixture is dissolved add 3 cups of blueberries; bring to a full boil stirring constantly. Reduce heat to low and cook, stirring for 2 minutes. Remove from heat. Stir in butter, lemon juice. Let blueberry mixture cool for 10-15 minutes. Put remaining fresh blueberries into the crumb crust then spoon cooled blueberry mixture on top. Refrigerate for 2 hours or until set.
Spoon into crumb crust. Serve with whipped cream or topping.