Community Paper Shred Day to be Held at Hunterdon Medical Center

Community Paper Shred Day to be Held at Hunterdon Medical Center

 

Do you have drawers stuffed with old papers ready to be thrown out? Do some of these documents contain confidential or personal information? On Saturday, April 22nd, Hunterdon Healthcare will be offering a free Community Paper Shred Day from 9:00 a.m. to 12:00 p.m. Accepted items include paper, magazines, soft cover books and hard cover books.

 

This event is free and open to all community members. The trucks will be located at Hunterdon Medical Center, 2100 Wescott Drive, Flemington, NJ outside the parking garage in the front parking lot.

 

 

Ornish Caesar Salad Recipe

Serves: 8
Serving Size: 1 cup
Prep: 15 min
Cook: 20 min
Ready: 35 min

The swagger of this healthy Caesar salad comes from its deliciously tangy dressing. Here, nutrient-rich silken tofu replaces the typical eggs and oil, while nutritional yeast stands in for Parmesan cheese and garlic, lemon juice, horseradish, capers, and mustard punch up the flavors. This outstanding dressing also makes a delicious party dip or spread. Be creative with the greens: romaine lettuce is classic, but many chefs are now replacing it with nutrient-packed kale or other dark leafy greens.

INGREDIENTS

For Dressing:
6 OZ silken tofu drained
2 TABLESPOONS water
2 TABLESPOONS fresh lemon juice
1 TABLESPOON red wine vinegar
1 TABLESPOON capers rinsed and drained (optional)
1 ½ TEASPOONS vegan Worcestershire sauce
1 ½ TEASPOONS prepared horseradish
1 TEASPOON garlic pressed or minced
2 TABLESPOONS nutritional yeast
1 TEASPOON dry mustard powder such as Coleman’s
½ TEASPOON onion powder
¼ TEASPOON salt
1/8 TEASPOON freshly ground pepper

For Salad:
4 SLICES whole grain bread or 1 ½ cups packaged fat-free croutons
8 CUPS romaine lettuce torn or roughly chopped
2 carrots peeled and thinly sliced
½ CUP radishes thinly sliced

DIRECTIONS

1. To make the dressing, in a blender, combine tofu, water, lemon juice, red wine vinegar, capers, if using, Worcestershire sauce, horseradish, garlic, nutritional yeast, mustard powder, onion powder, salt, and pepper. Blend on high speed for about 10 seconds, until mixture is smooth. (Dressing can be prepared several days in advance and refrigerated until needed.)
2. If making croutons, preheat oven to 250ºF. Line a baking sheet with parchment paper. Trim crusts from bread slices. Cut bread into 1-inch cubes (or preferred crouton size). Spread on prepared baking sheet. Bake until crisp throughout, about 15 to 20 minutes. Let cool.
3. In a large bowl, combine romaine lettuce, carrots, radishes and croutons, if using. Add half of the dressing. Toss and taste for seasoning. Add additional dressing as needed. Serve immediately.

Chef’s Notes:
Caesar Dressing
This rich-tasting, creamy dressing will keep in the refrigerator for at least a week. Besides tasting great on salads, it also makes a wonderful dip for vegetable crudités. Try making a veggie snack tray with carrot slices, red bell pepper wedges, and jicama sticks. Worcestershire sauce typically contains a small amount of anchovy. If you are following an exclusively plant-based diet, look for vegan Worcestershire sauce in natural foods stores.

Shopping list:
Silken tofu (6 OZ)
Lemon (1)
Red wine vinegar
Vegan Worcestershire sauce
Prepared horseradish
Capers, optional
Garlic cloves (2)
Nutritional yeast
Dry mustard powder
Onion powder
Whole grain bread (or 1 1/2 cups fat-free croutons) (4 SLICES)
Romaine lettuce (2 SMALL HEADS OR 8 CUPS CHOPPED)
Carrots (2)
Radishes (1 BUNCH)

For more Ornish recipes, visit the online Recipedia.

Ornish Breakfast Quinoa Recipe

Serves: 6
Serving Size: 2/3 cup
Prep: 5 min
Cook: 15 min
Ready: 20 min

Quinoa (KEEN-wah), a popular “superfood” from the Andes, is usually served in savory side dishes and salads. But it also makes an excellent warm breakfast porridge that’s gluten-free and high in healthy plant protein and fiber. Use white quinoa (rather than red or black) in this recipe for best results. Powdered stevia adds a little sugar-free sweetness; however, you can also enjoy this porridge on its own.

INGREDIENTS

For Quinoa:
1 CUP white quinoa
2 CUPS water
1/3 CUP golden or dark raisins
PINCH fine sea salt

For Porridge:
1 ½ CUPS unsweetened soy milk
2 TEASPOONS vanilla extract
½ TEASPOON powdered stevia (optional)
½ TEASPOON pumpkin pie spice or cinnamon (see Chef’s Note)
PINCH fine sea salt

DIRECTIONS

1. Using a fine-mesh strainer, rinse quinoa well.
2. In a small 1½ quart heavy-bottomed saucepan, combine quinoa, water, raisins, and pinch of salt. Over high heat, bring to a boil.
3. Reduce heat to a simmer, cover, and cook until all water is absorbed, about 10 to 15 minutes.
4. While quinoa is cooking, whisk together the soy milk, vanilla, stevia if using, pumpkin pie spice or cinnamon, and pinch of salt in a medium bowl.
5. Stir soy milk mixture into the quinoa. Let simmer, stirring occasionally, until mixture is heated through, 1–2 minutes. Divide into 6 bowls. Sprinkle with additional pumpkin pie spice or cinnamon. Serve warm.

Chef’s Notes:
Pumpkin Pie Spice
Pumpkin pie spice is a blend of cinnamon, ginger, and cloves (and sometimes allspice, nutmeg, and/or mace, too), that’s sold in the spice section of most supermarkets. If you don’t have it on hand, you can make your own using 1/2 teaspoon cinnamon, 1/4 teaspoon powdered ginger, 1/8 teaspoon cloves, a pinch of nutmeg, and a pinch of allspice.

Shopping list:
White quinoa (1 CUP)
Unsweetened soy milk (1 ½ CUPS)
Golden or dark raisins (1/3 CUP)
Vanilla extract
Powdered stevia (OPTIONAL)
Pumpkin pie spice or cinnamon

For more Ornish recipes, visit the online Recipedia.