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Pumpkin Power Smoothie By: Saira Mohiuddin Servings: 1 INGREDIENTS 2 1/4 1 ½ 1 1/4 tablespoons pumpkin puree cup Cabot Greek-Style Yogurt cups Organic Valley® Organic Lowfat 1% Milk scoop Abbott EAS Complete Protein Powder Nutrition Shake Mix Vanilla (optional) teaspoon cinnamon handful of ice DIRECTIONS 1. Blend all ingredients for 30 seconds in a blender. Pour into glass and enjoy! 26 WWW.IFANCA.ORG
Roasted Vegetable Risotto By: Saira Mohiuddin Servings: 4–6 INGREDIENTS 2 2 1 1 4 2 2 4 ½ 1 ½ ½ 2 2/3 10 4–6 large carrots, peeled and cubed potatoes, peeled and cubed bunch haricot verts, cut in half medium red onion, chopped tablespoons extra virgin olive oil cloves garlic, chopped sprigs rosemary cups Saffron Road All Natural Traditional Chicken Broth cups Arborio rice cup water tablespoons Organic Valley® Organic Butter cup halal parmesan cheese leaves sage, chopped leaves sage, for garnish sea salt and fresh cracked black pepper to taste DIRECTIONS 1. Preheat oven to 200°F. Place carrots, potatoes, haricot verts, and red onion on a large baking pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until tender. Keep warm in oven. 2. In the meantime, sauté garlic and rosemary with 2 tablespoons of olive oil in a saucepan until fragrant. Add chicken stock; cover and bring to a boil. Remove rosemary sprigs and reduce heat to low. 3. Heat the remaining olive oil in a large saucepan and add rice. Cook on medium heat, stirring for 1 minute. Add water and boil until half of it is reduced. 4. Add 1/3 of the chicken stock. Cook until stock is absorbed; repeat with remaining stock. Rice should be tender. Add butter, cheese, and chopped sage. 5. Serve topped with roasted vegetables and garnish with sage leaves. Fall 2016 | HALAL CONSUMER 27
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