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♪♪♪
HEALTHY FOOD SHOULD ENERGIZE AND INSPIRE,
SO TODAY I HAVE SOME RECIPES THAT'LL GIVE YOU AN EXTRA BOOST
ALL DAY LONG...
EVEN BETTER THAN COFFEE, AND GUESS WHAT?
IT TASTES GOOD, TOO--
A DELICIOUS BURST OF ENERGY IN A GLASS...
AN EASY LUNCHTIME RECIPE
THAT'S PACKED WITH LOTS OF WARM AND HEARTY FLAVORS...
THE PERFECT AFTERNOON SNACK.
IT'LL SATISFY YOUR SWEET TOOTH
AND KEEP YOU HAPPY UNTIL DINNER...
QUICK AND ENERGIZING WEEKNIGHT MEAL.
LIGHT AND FLAKY WHITEFISH WITH A BRIGHT AND SPICY SAUCE.
IT'S THE ULTIMATE POWER BOOST.
♪♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
(woman) PUSHING THE LEFT RIBS OVER TO THE SIDE.
REACH. YOU CAN GAZE UP. MAYBE CLOSE YOUR EYES.
AND FULL EXHALE.
GO ALL THE WAY DOWN TO THE GROUND
AND THEN EXHALE THROUGH THE HEART FORWARD.
INHALE. PULL YOUR GAZE AND YOUR CHEST FORWARD.
AND EXHALE. DOWNWARD-FACING DOG. CURL THE TOES UNDER.
AND THEN PULL BACK UP TO CENTER.
SO IT'S TIME TO MAKE MY RISE AND SHINE JUICE,
A MIXTURE OF VEGETABLES AND FRUIT.
I START WITH A BAG OF BABY SPINACH,
SO ABOUT 6 OUNCES OF BABY SPINACH,
AND I LIKE TO DO THIS A COUPLE TIMES A WEEK,
ESPECIALLY AFTER I DO YOGA.
IT JUST KIND OF MAKES ME FEEL GOOD,
AND IT TASTES REALLY GOOD,
SO I ACTUALLY LOOK FORWARD TO HAVING THIS DRINK.
I PUT IT INTO THIS MACHINE, WHICH IS A JUICER.
ALL IT DOES IS SQUEEZE THE JUICE OUT OF WHATEVER YOU PUT IN IT.
TURN IT ON
AND PRESS DOWN.
♪♪♪
AND THIS IS ACTUALLY A REALLY EASY THING TO DO.
YOU CAN EVEN MAKE A BIG PITCHER FULL OF IT
AND THEN LEAVE IT IN THE FRIDGE
AND DRINK IT WHENEVER YOU WANT IT.
WE'RE GONNA CONTINUE WITH SOME CELERY,
SO WE'RE GONNA USE TWO STALKS OF CELERY.
♪♪♪
AND THE CELERY HAS LOTS OF WATER IN IT,
SO IT'S REALLY GOOD IN THIS PARTICULAR JUICE.
WE'RE GONNA DO CARROTS.
I'M JUST GONNA CUT THE CARROTS IN HALF.
YOU DON'T HAVE TO PEEL 'EM. YOU DON'T HAVE TO DO ANYTHING.
I JUST CUT 'EM IN HALF, 'CAUSE IT MAKES IT A LOT EASIER
TO PUT IN THE JUICER,
AND THE CARROTS ADD A BEAUTIFUL SWEETNESS TO THIS JUICE.
♪♪♪
WE'RE GONNA DO TWO APPLES.
A NICE TART BUT SWEET FLAVOR.
GALA APPLES ARE MY FAVORITES, BUT YOU COULD DO A RED APPLE.
I WOULDN'T DO GREEN JUST BECAUSE IT BECOMES TOO TART,
BUT THESE HAVE NICE SWEETNESS, AND THAT'S WHAT I'M LOOKING FOR.
SO WE CUT 'EM IN HALF JUST SO IT MAKES IT EASIER
TO PUT IN THE MACHINE, AND HERE WE GO AGAIN.
♪♪♪
FOR A LITTLE BIT OF ACIDITY AND A LITTLE BITE,
I'M GONNA ADD HALF OF A LEMON IN HERE.
YOU TOSS IT IN THERE WITH THE SKIN, THE RIND,
THE WHOLE NINE YARDS.
IT SEPARATES THE JUICE FROM EVERYTHING ELSE.
AND YOU'VE GOT FRESH LEMON JUICE.
AND FINALLY, 1- TO 1 1/2-INCH PIECE OF GINGER.
MAKE SURE THE GINGER IS NICE AND FRESH.
WHAT I DO WITH THE GINGER,
WHICH IS A LITTLE DIFFERENT FROM EVERYTHING ELSE,
IS I LIKE TO PEEL THE GINGER A LITTLE BIT.
TAKE A LITTLE PARING KNIFE.
IT CAN BE FIBROUS. THAT CAN MAKE THE JUICE GRITTY.
GINGER ADDS THIS WONDERFUL WARM SPICE.
WAKES YOU UP IN THE MORNING.
FRESH GINGER IS AWESOME.
SO GOOD AND SO GOOD FOR YOU.
♪♪♪
AND THAT IS IT.
THEN I TAKE A GLASS, AND I LOVE TO DRINK THIS OVER ICE,
BECAUSE I THINK THAT THESE JUICES ARE SO MUCH BETTER
WHEN THEY'RE COLD.
SO YOU JUST POUR IT.
♪♪♪
MMM.
YOU CAN TASTE SWEET APPLE JUICE.
YOU CAN TASTE SWEET CARROT JUICE.
MMM. A LITTLE BIT OF LEMON,
AND ESPECIALLY THAT LITTLE KICK FROM THE GINGER.
GIVES ME A LITTLE SWEETNESS IN THE MORNING
AND THE POWER TO GO ALL DAY.
UP NEXT, I'M GONNA START MAKING
MY TURKEY, KALE, AND BROWN RICE SOUP.
IT'S HEARTY AND DELICIOUS AND PERFECT FOR A NICE LUNCH.
IT'S HEALTHY COMFORT FOOD
THAT'S FULL OF GREAT FLAVOR.
I JUST STARTED CHOPPING FIVE SHALLOTS
FOR MY HEARTY TURKEY SOUP WITH BROWN RICE AND KALE,
AND THE SHALLOTS ARE NICE AND MILD,
SO THEY WORK REALLY WELL WITH ALL THE FLAVORS IN HERE.
AND WHAT WE'RE GONNA DO IS MAKE A SOUP
WITH TONS OF FLAVOR AND BODY AND TEXTURE,
AND IT FILLS YOU UP.
WE'RE GONNA ADD A LITTLE BIT OF OLIVE OIL.
IT'S SOMETHING THAT I LIKE TO MAKE ONCE A WEEK,
AND THEN JUST HAVE IN THE FRIDGE.
♪♪♪
WE'RE GONNA ADD TWO CARROTS,
AND I'VE ALREADY PEELED MY CARROTS.
CUT THEM IN HALF, AND YOU KNOW WHAT I LOVE ABOUT CARROTS?
THEY ADD NICE SWEETNESS TO THE STEW.
THE SMALLER YOU CUT THE VEGGIES, THE FASTER THE SOUP COOKS.
♪♪♪
AND NOW WE'RE GONNA ADD THE BELL PEPPER
FOR A LITTLE BIT OF SWEETNESS,
BUT ALSO FOR SOME BEAUTIFUL COLOR.
CHOP THE RED BELL PEPPER UP.
BELL PEPPERS ARE REALLY GOOD FOR YOU AS WELL.
NICE ANTIOXIDANTS
AND LIGHT AND REFRESHING.
I TRAVEL A LOT, AND SO I TEND TO EAT OUT,
UM, MORE THAN-- THAN I CARE TO SOMETIMES.
WHEN I COME HOME, I'M LOOKING FOR SOMETHING
A LITTLE BIT LIGHTER AND A LITTLE BIT HEALTHIER.
ALL RIGHT, SO I'M GONNA ADD THE BELL PEPPERS.
AND YOU JUST WANT TO SAUTé ALL THE VEGGIES TOGETHER.
I HAVE A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
ALL RIGHT, TIME FOR THE GROUND TURKEY.
WE'RE GONNA USE WHITE MEAT GROUND TURKEY.
SO BASICALLY WE'RE JUST USING BREAST MEAT,
AND THAT WAY IT'S A LOT LIGHTER.
SO JUST 1 POUND.
MY MOM USED TO MAKE A SOUP LIKE THIS,
VERY SIMILAR, WITH KALE AND SAUSAGES,
BUT I'M LIGHTENING IT UP A LITTLE BIT.
OKAY.
NOW TIME FOR THE BEAUTIFUL KALE.
AND I THINK SOMETIMES PEOPLE ARE INTIMIDATED WITH KALE,
BUT WHEN IT'S COOKED DOWN,
IT GIVES THE SOUP A WONDERFUL TEXTURE.
SO NOW I'M JUST USING ONE BUNCH OF KALE,
WHICH ENDS UP BEING ABOUT 10 OUNCES OR SO.
JUST TAKE THE LEAVES RIGHT OFF THE STEM,
'CAUSE THE STEM CAN BE KIND OF FIBROUS.
GIVE IT SORT OF A ROUGH CHOP,
AND BREAK UP THE LEAVES A LITTLE BIT.
♪♪♪
SALT AND PEPPER.
AND JUST KIND OF GIVE IT A LITTLE STIR.
THEN WE'RE GONNA ADD SOME DICED TOMATOES,
A 15-OUNCE CAN, AND GIVE IT SOME NICE COLOR.
AND YOU CAN POUR THE JUICES AND THE TOMATOES ALL IN HERE.
ANOTHER BIT OF SWEETNESS FROM THE TOMATOES,
AND KIND OF LIKE A MINESTRONE TYPE OF THING.
STIR IT AROUND.
AND THEN WE'VE GOT TO ADD SOME HERBS.
I'M GONNA DO A TABLESPOON OF HERBES de PROVENCE,
A MIXTURE OF LOTS OF DIFFERENT HERBS.
WE'VE GOT ROSEMARY AND LAVENDER
AND THYME AND BASIL AND MINT,
AND I'M JUST GONNA MEASURE IT OUT,
BECAUSE I DON'T WANT TO ADD TOO MUCH,
BECAUSE THEN IT BECOMES OVERPOWERING.
ALL RIGHT, SO NOW IT'S TIME FOR THE BROWN RICE.
1 CUP OF COOKED BROWN RICE.
YOU KNOW, THE FIBER IN THE BROWN RICE--REALLY GOOD FOR YOU.
ONE OF MY FAVORITES, PLUS IT ADDS NICE BODY TO THE SOUP.
IT MAKES IT SORT OF A COMPLETE MEAL.
4 CUPS OF LOW SODIUM CHICKEN BROTH,
SO I'M GONNA CONTROL THE AMOUNT OF SALT IN HERE,
ESPECIALLY SINCE WE'RE TRYING TO BE HEALTHY.
WE'RE GONNA BRING THIS UP TO A SIMMER FOR ABOUT 15 MINUTES
UNTIL THE VEGGIES ARE NICE AND TENDER.
I'M GONNA CLEAN UP AND JUST PREP A COUPLE OF TOPPINGS
TO PUT ON TOP OF THE SOUP.
♪♪♪
OH, YEAH.
AHH.
WE'RE GONNA GARNISH THE TOP WITH SOME FRESH PARSLEY.
FRESH HERBS ON TOP OF SOMETHING THAT'S BEEN COOKING FOR A WHILE
ENHANCES ALL THE FLAVORS.
PLUS, AND THIS IS OPTIONAL, BUT I'VE GOT TO SAY,
A LITTLE BIT OF CHEESE ON TOP OF THIS SOUP
WITH THE KALE AND THE TURKEY AND THE BROWN RICE
IS REALLY GOOD.
JUST, LIKE, 1/4 CUP OR SO. PARMIGIANO-REGGIANO.
IT JUST KIND OF MAKES IT A LITTLE MORE INDULGENT.
LET'S TAKE A LOOK IN HERE.
MMM.
THE PERFECT LIGHT BUT HEARTY SOUP.
MMM.
TODD AND JADE ARE GONNA LOVE THIS.
ALL RIGHT, UP NEXT, MY BLUEBERRY FROZEN YOGURT--
A GUILT-FREE INDULGENCE THAT YOUR FAMILY WILL LOVE.
♪♪♪
SO WE'RE STARTING WITH MY BLUEBERRY THYME FROZEN YOGURT,
AND WE'RE GONNA START BY MAKING A LITTLE SYRUP
TO GO INTO THE FROZEN YOGURT,
AND I'M GONNA USE ABOUT TWO SPRIGS OF THYME HERE.
IT'S LIGHT AND REFRESHING.
YOU DON'T HAVE A LOT OF GUILT WHEN YOU EAT IT.
I HAVE 1 POUND OF FROZEN, THAWED-OUT BLUEBERRIES.
THEY'RE A GREAT ANTIOXIDANT.
SCOOP OUT 1/4 CUP OF THOSE BLUEBERRIES
AND PUT THEM IN HERE.
THE REST OF IT, WE'RE GONNA PUT IT IN THE FOOD PROCESSOR.
2 TABLESPOONS OF WATER
JUST TO MAKE IT SYRUPY,
AND SOME HONEY.
AND THE HONEY'S GONNA THICKEN
AND ALSO SWEETEN THE BLUEBERRIES.
FROZEN FRUIT IS A GREAT SNACK,
BUT WHEN YOU'RE TRYING TO FEEL A LITTLE HEALTHIER,
IT'S BETTER TO BUY THEM UNSWEETENED.
SO THE HONEY'S IN.
NOW WHAT I WANT TO DO IS GRAB A LITTLE POTATO MASHER HERE.
WE'RE GONNA TURN ON THE STOVE
'CAUSE WE WANT THIS TO SIMMER FOR A COUPLE MINUTES
JUST SO THE THYME GETS A CHANCE TO INFUSE ITS FLAVOR
INTO THE BLUEBERRIES,
ALLOWING THEIR OWN JUICES TO COME OUT.
SO WHILE THIS INFUSES,
ADD THE REST OF THE REMAINING BLUEBERRIES...
INTO THE FOOD PROCESSOR.
AND WE WANT TO SWEETEN IT UP
WITH 1/3 OF A CUP OF HONEY,
'CAUSE YOU WANT THIS TO SORT OF BE CREAMY,
AND THAT'S WHAT THE HONEY DOES 'CAUSE IT'S THICK AND FLORALLY,
WHICH I REALLY LIKE.
AND WE'LL ADD THE HONEY RIGHT IN THERE.
YOU NEED A SPATULA TO HELP YOU GET THE HONEY OUT.
AND YOU KNOW, JADE LOVES TO EAT THIS,
SO I PUT IT ON AN ICE CREAM CONE.
IT'S A GREAT LITTLE SNACK FOR HER, A LITTLE SWEET TREAT.
AND THEN WE HAVE TO ADD 1/4 CUP OF AGAVE.
THE FLAVOR COMBINATION OF THE HONEY AND THE AGAVE
REALLY WORKS WELL IN HERE,
AND AGAVE'S REALLY GREAT, BECAUSE, UM,
IT'S A SWEETENER, BUT IT'S A NATURAL SWEETENER.
NOW WE NEED A LEMON.
WE NEED A LITTLE BIT OF CITRUS TO BALANCE OUT THE SWEETNESS.
ABOUT A COUPLE TABLESPOONS OF LEMON JUICE.
I'M GONNA TURN OFF THE HEAT AND TAKE THE LID OFF OF THAT
AND LET IT COOL DOWN SLIGHTLY, AND LET'S GRAB OUR YOGURT.
SO I'M USING SOME PLAIN 2% GREEK YOGURT,
AND WE'RE GONNA USE 2 CUPS OF IT.
IN AN EFFORT TO KEEP THIS A LITTLE BIT LIGHTER,
I'M USING 2%, BUT YOU COULD ALWAYS USE WHOLE GREEK YOGURT,
BUT THIS WORKS REALLY WELL. IT'S NICE AND TART.
WE'RE GONNA WHIP THIS ALL TOGETHER.
♪♪♪
OKAY, LOOK AT THAT BEAUTIFUL COLOR. I LOVE IT.
WITH THIS,
WE WANT TO REMOVE
THE SPRIGS OF THYME.
POUR THIS BLUEBERRY SYRUP
INTO THERE.
NOW WE'RE GONNA BLEND IT TOGETHER.
♪♪♪
NOW MAKE SURE THAT EVERYTHING IS REALLY MIXED WELL.
LET'S JUST TASTE IT.
MMM. IT IS GOOD, GOOD, GOOD.
OKAY.
SO NOW POUR IT DIRECTLY IN THERE.
AND YOU REALLY WANT TO FREEZE IT IN A GLASS CONTAINER LIKE THIS.
IF YOU FREEZE IT IN PLASTIC,
IT TENDS TO GET A LITTLE BIT TOO ICY.
WE'RE GONNA POP THIS IN THE FREEZER FOR SEVERAL HOURS,
AND UP NEXT, AN ELEGANT MAIN COURSE
THAT TASTES AS AMAZING AS IT LOOKS.
SO, JADEY, WE'VE GOT SOME BLUEBERRY FROZEN YOGURT.
AHH.
LIKE THIS, LOOK-- AHH.
(laughing) YEAH!
THIS, JADE, IS A GOOD SNACK.
SO IT'S TIME TO GET STARTED
ON MY BAKED HALIBUT WITH SALSA VERDE,
AND THIS IS A DISH THAT YOU CAN MAKE IN 15 MINUTES.
SUPER-DUPER-DUPER FAST.
TONS OF FLAVOR, LOOKS BEAUTIFUL, AND I JUST LOVE IT.
SO WHEN I'M LOOKING FOR SOMETHING HEALTHY
AND I WANT TO EAT RIGHT, THIS IS IT.
JUST CHOP 2 TABLESPOONS OF CHIVES.
THEY HAVE A MELLOW ONION FLAVOR.
WHAT WE'RE GONNA DO IS MAKE A DRY RUB FOR THE HALIBUT.
HALIBUT IS A WHITEFISH THAT IS NICE AND MEATY,
BUT IT DOESN'T ALWAYS HAVE A TON OF FLAVOR,
AND IT'S ONE OF THOSE FISH THAT JADE REALLY LIKES,
SO I MAKE A LOT OF HALIBUT.
THEN WE'RE GONNA ADD ITALIAN PARSLEY.
2 TABLESPOONS. TONS OF FLAVOR AND VERY FRESH.
OKAY, SO WE'RE GONNA ADD THAT RIGHT IN THERE.
WE'RE GONNA ZEST HALF A LEMON.
WE'RE GONNA USE THE OTHER HALF IN THE SALSA VERDE,
BUT WE'RE GONNA USE THE FIRST HALF RIGHT ON TOP OF THE FISH.
I DON'T KNOW WHAT'S BETTER WITH FISH THAN LEMON.
THE CITRUS JUST BRINGS IT TO LIFE, GIVES IT SO MUCH COLOR,
AND PERFUMES IT IN A REALLY BEAUTIFUL WAY.
NOW MIX IT AROUND WITH A SPOON.
THAT IS IT FOR THE TOPPING.
SO I GOT FOUR BEAUTIFUL FILLETS OF HALIBUT.
AND WHEN YOU GO AND GET FISH, YOU WANT TO MAKE SURE AND ASK
FOR, UM, CENTER CUT PIECES OF FILLET.
THAT WAY THEY ALL COOK EVENLY.
THEY'RE NICE SIZE, REALLY MEATY,
SO IT FEELS LIKE YOU'RE EATING SOMETHING VERY SUBSTANTIAL.
LET'S ADD A LITTLE BIT OF OLIVE OIL.
IT'S JUST TO KEEP IT NICE AND MOIST
AS IT BAKES IN THE OVEN, 'CAUSE HALIBUT TENDS TO DRY OUT.
SPRINKLE A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
NOW WE'RE GONNA TOP IT.
JUST SPOON SOME OF THE HERB
AND LEMON ZEST RIGHT OVER IT,
AND SEE, ALREADY YOU CAN SEE HOW BEAUTIFUL IT IS.
PART OF MAKING HEALTHY FOOD
IS THAT YOU WANT IT TO LOOK BEAUTIFUL
SO IT MAKES PEOPLE'S MOUTHS WATER.
IT'S GONNA BE STUNNING.
SO THAT'S GONNA GO IN THE OVEN AT 375
FOR ABOUT 8 TO 10 MINUTES UNTIL THE FISH IS NICE AND FLAKY.
SO WHILE THAT BAKES, LET'S GET STARTED
ON THIS ARUGULA SALSA VERDE,
A SPIN ON TRADITIONAL SALSA VERDE,
WHICH IS USUALLY PARSLEY AND BASIL AND HERBS,
BUT I WANTED SOMETHING WITH A LITTLE BIT MORE OF A KICK
AND A BITE, SO I DECIDED TO USE A CUP OF BABY ARUGULA.
SO IT GIVES IT A LITTLE BIT OF SPICINESS,
AND THE COLOR IS EXTRAORDINARY.
WE'RE ALSO GONNA ADD 1/4 CUP OF DRAINED CAPERS,
AND THE CAPERS ADD A NICE ZING,
AND THEY ARE TRADITIONAL IN SALSA VERDE.
AND NOW LET'S USE THE ZEST OF THE REMAINING HALF LEMON.
LEMON IS SOMETHING THAT IF YOU ADD IT TO ANY KIND OF FOOD,
IT JUST ENHANCES THE FLAVOR, SO ESPECIALLY WITH HEALTHY FOOD,
THE MORE LEMON AND CITRUS YOU ADD,
THE LESS SALT AND FATS YOU HAVE TO ADD TO THE FOOD.
JUST GET THAT ALL IN THERE.
LET'S ROLL OUR LEMON,
AND WE'RE GONNA ADD 2 TABLESPOONS OF LEMON JUICE.
AND WE'RE GONNA ADD A LITTLE BIT OF SALT.
FOR A LITTLE BIT MORE KICK AND A REAL SPICE,
I'M GONNA ADD A LITTLE BIT OF RED PEPPER FLAKES,
AND I THINK WHEN YOU'RE COOKING HEALTHY,
A LITTLE BIT OF RED PEPPER FLAKES
ALWAYS GIVES IT MORE BODY AND MORE FLAVOR, TOO.
1/4 CUP OF EXTRA *** OLIVE OIL.
YOU NEED A LITTLE OLIVE OIL TO BRING THIS TOGETHER.
SO NOW WE'RE GONNA WHIP THIS ALL TOGETHER.
♪♪♪
(inhales sharply) OH, THAT SMELLS SO GOOD.
SO LET'S JUST GET THAT ALL THERE,
AND I LIKE MY SALSA VERDE A LITTLE BIT CHUNKIER,
BUT YOU COULD DEFINITELY, YOU KNOW, PURéE IT.
SO LET'S JUST TASTE IT AND MAKE SURE
THE SEASONING IS JUST RIGHT.
MMM. MMM.
SEASONING IS PERFECT.
MMM. AND I JUST GOT A LITTLE KICK FROM THE RED PEPPER FLAKES.
IT'S GONNA BE GREAT WITH THE FISH.
ALL RIGHT, FISH NEEDS A COUPLE MORE MINUTES,
AND THEN WE GET TO BRING IT ALL TOGETHER.
♪♪♪
FISH LOOKS SO GOOD. SO YUMMY. LOOK AT IT.
SEE ALL THE COLORS ON TOP?
THAT'S WHY I THINK YOU NEED TO USE LOTS OF FRESH HERBS,
ESPECIALLY WITH A FISH LIKE HALIBUT.
I JUST WANT TO CUT
A LITTLE PIECE OF THE FISH,
BECAUSE THIS IS DINNER, AFTER ALL, FOR TODD, JADE, AND MYSELF,
AND SO I JUST WANT TO MAKE SURE IT TASTES JUST RIGHT.
SCOOP SOME SALSA VERDE
RIGHT OVER THE FISH.
ISN'T THAT PRETTY?
WITH A LITTLE BIT OF SALSA VERDE.
MMM. MEATY HALIBUT.
MMM! I JUST GOT SOME LEMON IN THERE.
IT'S SO FRESH, BUT RICH, TOO,
FROM THE OLIVE OIL AND THE CAPERS,
AND SPICY FROM THE RED PEPPER FLAKES.
THIS IS AWESOME.
I CAN'T WAIT FOR JADE AND TODD TO EAT IT.
MMM-MM-MMM.
AN ABSOLUTELY PERFECT HEALTHY DINNER.