Healthy Tips & Recipes by Gilad

Sweet Beet Muffins Recipe

by Gilad

Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

Find out more information about Gilad and his Fitness DVD's HERE.

Mini Fruit Mince Pies

by Gilad

We've tweaked the classic fruit mince holiday tarts for a much simpler version, with a lot less sugar and no gluten in sight! 

These mini tarts are packed with sour cherries, zesty orange, and those Christmas spices to get your taste buds in the mood for the festive holiday season. What better way to get in the spirit than getting into the kitchen! 

Serves 2

PASTRY INGREDIENTS 

• 130g (4.5 oz) hazelnut or almond meal 
• 2 tbsp coconut oil 
• 1-2 tbsp almond milk 
• Pinch of sea salt 

FRUIT MINCE INGREDIENTS

• ½ cup sour cherries 
• 1 tbsp pure maple syrup
• Zest & juice of orange 
• ¼ tsp ground cinnamon 
• ¼ tsp ground nutmeg 
• 3 tbsp flaked almonds 

DIRECTIONS

1. Preheat oven to 350ºF (180ºC). 
2. In food processor, process pastry ingredients. 
3. Press pastry layer into mini tart tins or silicone moulds. 
4. Bake in the oven for 10 min. 
5. In small saucepan over medium heat, heat sour cherries, maple syrup, zest and juice of orange, cinnamon and nutmeg. Stir to combine. 
6. Remove baked tarts from the oven and allow to slightly cool. 
7. Spoon fruit mince into tarts when ready to serve

by Rachel Morrow

Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

Find out more information about Gilad and his Fitness DVD's HERE.

Creamy Mushroom Soup Recipe

by Gilad

Mushrooms have the ability to help boost your immune system, providing you with numerous vitamins, minerals, and enzymes.
Their hearty, earthy flavors become the star in a soul-warming soup like this!

INGREDIENTS

• 1 onion, diced
• 2 garlic cloves, crushed
• ½ tsp finely chopped ginger
• 60g (2 ¼ oz/ 1 cup) broccoli, roughly chopped
• 450g (1 lb/ 1 bunch) English spinach
• 600g (1 lb 5 oz/ 1 bunch) bok choy (pak choy)
• 155g (5 ½ oz/ 1 cup) diced butternut pumpkin (squash)
• 1 litre (35 fl oz/ 4 cups) vegetable stock
• 250ml (9 fl oz/ 1 cup) coconut milk
• 1 tbsp nutritional yeast flakes, to serve 

DIRECTIONS

1. In a large pot over medium-high heat, sauté onion, garlic and mushrooms. 
2. Add thyme, coconut cream and stock, simmer for 10-15 minutes.
3. Remove soup from heat, and allow soup to slightly cool, then blend (in blender or food processor) in batches until you have a smooth puree. 
4. Taste and add salt and pepper if needed.

by Rachel Morrow   www.foodmatters.com

Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

Find out more information about Gilad and his Fitness DVD's HERE.

Spinach Dip Surprise

by Gilad

Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

Find out more information about Gilad and his Fitness DVD's HERE.

Tomato and Cucumber Salad with Peach Dressing

by Gilad

Tomato and Cucumber Salad with Peach Dressing

 

Peach Dressing

Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

Find out more information about Gilad and his Fitness DVD's HERE.

Summer Juice Recipe

by Gilad  

Avocado-Buttermilk Soup with Crab Salad

by Gilad

This simple, no-cook soup is garnished with delicious orange-infused crabmeat. A vibrant, green-hued bowlful set before a hungry diner will not last long-take our word for it. Although it is intended to be rich and creamy, if the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.

Ingredients
3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, lower-sodium chicken broth
3/8 teaspoon salt
2 ripe peeled avocados, pitted
1 serrano pepper, seeded
1 small garlic clove
2 tablespoons minced red bell pepper
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange rind
8 ounces lump crabmeat, drained and shell pieces removed

1. Place first 7 ingredients in a blender; process until smooth.
2. Combine bell pepper and remaining ingredients; toss gently to combine.
3. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.

Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

Find out more information about Gilad and his Fitness DVD's HERE.

Sugarless Cranberry Sauce Recipe

by Gilad

For your Thanksgiving Table  

Cranberry sauce was a staple at the Thanksgiving table when I was a kid, though it usually came out of a can. Then, at some point, we started making it, but the recipe called for a lot of sugar! For those who haven't tried them, plain cranberries are very tart, so I wasn't sure this recipe would be able to be made healthy, but some other delicious fruits filled in the gaps. It does have more natural sugars than we normally eat, but is a healthier option to the ones that actually contain sugar.

Prep time 15 min. Cook time 15 min. Total time 30 min.

A homemade alternative to store-bought cranberry sauce with delicious hints of pineapple and orange to complement the flavor!

Ingredients

• 2 bags of fresh cranberries (they are usually 12 ounce bags)
• ¾ cup pineapple juice or orange juice (I recommend pineapple!)
• ½ cup of applesauce (no sugar added)
• ½ cup of water
• juice and zest of one orange
• 3 to 4 Tablespoons of honey or to taste (optional)

Instructions

1. Put cranberries, pineapple juice, applesauce and water in a sauce pan and bring to a boil.
2. Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
3. Reduce to a simmer and pour the juice and zest over the cranberry mixture.
4. Simmer 10-15 minutes and remove from heat.
5. Cool completely and store in fridge at least 4 hours but preferably overnight before serving.

Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

Find out more information about Gilad and his Fitness DVD's HERE.

Gilad's New blog, Healthy Tips & Recipes is now posted.

Find it HERE.

Turkey: Pros, Cons and Tips!

by Gilad

Turkey meat is sold in various forms, including whole, prepackaged slices, breast, thighs, mince, cutlets and tenderloins. Turkeys are not native to Australia (today's domestic turkey is a descendant of the wild turkey native to northern Mexico and the eastern US) and turkey farming is significantly different from other poultry farming. However, turkey consumption is growing. This year each Australian will have consumed an average of 1.7 kilograms of turkey meat, and the Australasian Turkey Federation estimates this will grow to 2.5 kilograms by 2011. 

The pros

• Turkey is a rich source of protein.
• Skinless turkey is low in fat. White meat is lower in kilojoules and has less fat than the dark meat. A typical turkey consists of 70 per cent white meat and 30 per cent dark meat.
• Turkey meat is a source of iron, zinc, potassium and phosphorus.
• It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production.
• Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
• Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.
• It is also a source of selenium, which is essential for thyroid hormone metabolism. It also boosts immunity and acts as an antioxidant.

• Turkey can be high in sodium.
• Some meat, particularly prepackaged slices, can be processed and contain other substances.
• Turkey skin is high in fat.
• Research suggests large amounts of tryptophan can make you sleepy.

• If you can, buy organic. Turkeys raised organically will have been treated humanely and are less likely to contain pesticides and herbicides.
• Look for meat that is supple.
• A turkey roast is cooked properly when it is piping hot all the way through.
• Turkey dries out quickly, so don't overcook it.
• If marinating turkey meat, put it in the fridge straight after you've finished, as it is highly sensitive to heat.
• Store turkey separate from any gravy, stuffing or raw food.
• Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days.

Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

Find out more information about Gilad and his Fitness DVD's HERE.

Motivation by Gilad

by Gilad

A body at rest tends to stay at rest and a body in motion tends to stay in motion unless something or someone acted upon by external forces. That is Newton's law of inertia and momentum. A rock stays motionless unless something or someone forces it from its resting position. When it comes to humans beings, the force that can move us comes from our minds that force is our motivation.

When I came up with the name Bodies in Motion for my exercise program, I was thinking about how we are all a part of the universe and that the universe is in motion. Look around you planets, stars and galaxies are all in motion and living things are in motion, too.