NHEG-Magazine-September-October

OUR RECIPES
Juicy Seared Tuna Steak Recipe
Ingredients:
• 4 tuna steaks
• 1/4 cup of soy sauce
• 2 tablespoons of mirin (Japanese wine)
• 1 tablespoon of olive oil
• 1 tablespoon of honey
• 2 tablespoons of sesame oil
• 1 tablespoon of rice wine vinegar
• 3/4 cup of sesame seeds
• Wasabi paste
Directions:
1. In order to begin on this seared tuna steak recipe, first mix the soy sauce, honey, mirin, and sesame oil in
a small bowl. Divide this mixture into 2 equal parts â into one part, mix in the rice vinegar and then set
this aside for use later as your dipping sauce. Depending on your own personal preference, you may add a
little more honey or use less sesame oil.
2. On a dish, spread out the sesame seeds. Cover the tuna steaks with the soy sauce concoction and thereafter
press them into the sesame seeds such that the steaks are well coated.
3. In a large skillet, you should next heat the olive oil until it is very hot over high heat. Place the steaks into
the pan and sear them for about thirty seconds per side. I normally cut the steaks such that they are about
one half or three quarter inches thick before I sear them. I donât want them too thick because they may
end up burning before they cook; and this way, they turn out pink and not red in the middle â just the way
I like them.
4. Serve your steaks with the dipping sauce and some wasabi paste.
OUR RECIPES
Healthy Carrot Cake Recipe
Ingredients:
• Carrot Cake:
• 4 egg whites
• 2 whole eggs
• 1/3 cup of canola oil
• 1/3 cup of unsweetened applesauce
• 1 cup of apple juice concentrate
• 1/4 cup of water
• 3 cups of whole wheat grain flour
• 1 tablespoon of baking powder
• 1 teaspoon of baking soda
• 1 cup of raisins
• 1 teaspoon of salt
• 2 tablespoons of ground cinnamon
Directions:
1. Carrot Cake:
2. Preheat the oven to 350F.
3. Beat the egg whites until soft peaks are formed
and it doubles in volume.
4. Break in the eggs, one by one, and beat well.
5. Add the apple sauce, apple juice, oil and water
and blend the mix well so that everything is well
incorporated.
6. In a bowl, sift together the whole wheat flour,
baking powder, baking soda, salt, ground cinnamon
and grated nutmeg.
7. Add the dry ingredients to the wet eggâapple
mix and blend well.
8. Stir in the grated carrots, add the raisins, and mix
well.
9. Grease two 9-inch baking pans and pour the batter
in the two pans equally. Smooth the tops.
10. Bake in the oven at 350F for about 25-30
minutes and then again at 325F for about 10-12
• 1/4 teaspoon of grated nutmeg
• 2 1/2 cups of fresh grated carrots
• Sugar free cream cheese frosting for the cake:
• 1 1/2 cups of cream cheese at room temperature
• 1 1/2 teaspoons of butter
• 1 cup of splenda
• 2 teaspoons of vanilla extract
minutes.
11. Remove
and cool
on a wire
rack before
serving or
applying
frosting.
12. Sugar
free cream
cheese frosting
for the
cake:
13. Beat the splenda in a mixer to get a fine sugar
mix.
14. Add the cream cheese and butter to the mix and
beat well to get a smooth mix.
15. Mix in the vanilla extract.
16. Let the mix stand for some time before using.
17. To assemble the cake:
18. Place one cake on a serving stand and apply a
layer of frosting on the top.
19. Put another cake on top of it and press lightly.
20. Cover the cakes using the rest of the frosting
from all sides.
21. Cool the cake in the fridge for some time to let
the frosting set before cutting up to serve.
22. Note: Use freshly grated carrots as the juices
will keep the cake moist.