Len Santos-Ding, our mom chef instructor for the event of Jeunesse Anion believes that a deliciously healthy meal doesn’t have to be boring by incorporating real and whole ingredients that are not hard to prepare at all. And with that being said, she shares two of her favorite recipe to the delight of the mommies who attended the event
Chef Mom Instructor Len Santos-Ding’s One Pan-Recipes for Jeunesse Anion
Peanut Butter, Muesli and Fruit Parfait
6 tbsps blueberries
2 tbsps peanut butter
4 tbsps plain yogurt
1 sliced banana
1/2 cup Simply Cereal Apple & Cranberry Muesli
Whisk together the peanut butter and yogurt.
In an individual serving bowl or water goblet, layer half of the bananas. Top with 3 Tbsps of blueberries. Top with half the yogurt mixture and sprinkle with 3 tbsps of muesli. Repeat to make 2 layers.
Keep it chilled until serving time.
Golden Quinoa and Bokchoy Salad
- 1 1/2 tbsps Doña Elena Pure Olive Oil
- 1 tsp minced garlic
- 1/2-cup mushrooms, sliced
- 1 cup (170 g) uncooked quinoa
- 1/8 tsp cumin
- 1/8 tsp paprika
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1 1/2 cups water or vegetable stock
- 1/2 cup red and green bell pepper, diced
- 1/2 cup purple cabbage, julienned
- 1/2 cup chopped flat parsley
- 2 bundles bokchoy, sliced thinly
- 1/2 tsp grated dried shiitake mushroom
- juice and zest of 1 small lemon
- juice and zest of 1 orange
- 2 Tbsp Dona Elena Extra Virgin Olive Oil
1/4 cup mandarin oranges, drained
- Put quinoa in a fine mesh strainer. Rinse under running water until water runs clear.
- Heat oil in a saucepot over medium heat. Saute garlic. Add mushrooms and cook for about a minute. Add quinoa. Add more oil if needed. Quinoa grains must be coated with oil so it will be fluffy when cooked. Let it simmer then cook for about 15 minutes.
- Once cooked, add the bell peppers, purple cabbage, flat parsley and bokchoy. Grate some dried shiitake on top for added umami. Cover so vegetables will soften in the steam as you make the dressing.
- To make the dressing, whisk together lemon juice, orange juice and olive oil. Or you may put the ingredients in a small bottle and shake well. Season with salt and pepper.
- Pour over the salad while still hot. Add mandarin oranges. It may be served hot, room temperature or cold.
One-Pot Cheesy Pesto and Vegetable Pasta
- 2 ½ to 3 cups broth or water
- 120 g Doña Elena Al Dente Spaghetti, uncooked
- 1 small onion, julienned
- 1 cup (60 g) broccoli florets
- ½ cup (30 g) asparagus, cut into 2 inch pieces
- 4 cloves of garlic, sliced
- 1 cup cherry tomatoes, cut in half
- pinch of red pepper flakes
- ½ tsp sea salt
- freshly ground black pepper
- 1 tbsps Doña Elena Pure or Extra Virgin Olive Oil
- ½ cup (80 g) green peas
- ½ cup Clara Ole Cheesy Pesto Sauce
- 3 Tbsps grated parmesan cheese
- 1 cup greens (kale, arugula, malunggay leaves)
Optional: 100 g peeled shrimps
- In a large pot, add 2 ½ cups broth, spaghetti, onions, broccoli, asparagus, garlic, and cherry tomatoes. Season with red pepper flakes, salt and pepper. Drzizle with Dona Elena Olive Oil and set over high heat.
- Once it starts to boil, set the timer to 7 minutes. Toss once in a while using tongs.
- After 7 minutes, pasta should be almost cooked. If broth is drying out, add ½ cup more. Add peas and Clara Ole Cheesy Pesto. *You may add shrimps at this point if you wish.
- Once it’s done, adjust seasoning if needed. Toss in greens such as malunggay leaves. Add grated parmesan cheese.