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Publication: Vibrant Life
Date published:
Language: English
PMID: 36129
ISSN: 07493509
Journal code: VIL

Just imagine it: a relaxing day at the spa that begins with a spectacular gourmet breakfast prepared just for you. Although we can't snap our fingers and give that to you, we can do the next best thing: we can give you the beloved breakfast recipes from Silver Hills Spa Resort. Located in the beautiful Okanagan Valley of British Columbia, Silver Hills starts every luxurious day with a delicious vegetarian meal for its guests. Here they share some of their most popular breakfast recipes, so you can make mornings at your home just a little more magnificent. Now if you could only get a massage and a little sauna time.


Yield: 12 medium-sized crepes

2 cups tofu, almond, or rice milk

1 teaspoon vanilla

2 tablespoons nondairy butter or margarine, melted

2 tablespoons organic cane sugar

1 cup whole-wheat flour

½ cup unbleached white flour

½ teaspoon salt

4 tablespoons melted nondairy butter, optional (to be used on the crepe after it is removed from the pan)

Crepes don 't take any more effort than conventional pancakes, but they do require a delicate touch. Tour first crepe will usually stick, but don 't give up.

Place all ingrethents in blender. Puree until smooth. Refrigerate overnight (to produce a sturdier crepe). Heat pan over medium heat and brush with oil. Pour ¼-cup batter in center of pan. Pick up the pan and rotate the batter to spread the crepe. Cook until edges turn golden and top of crepe is dry. Flip crepe and cook for a few more seconds. Remove from pan and brush with nondairy butter. Place stacked crepes in a covered pan in 225° F warm oven. Fill with sweet or savory fillings and serve with favorite toppings. One of our favorite filling options is peeled and sliced Granny Smith apples sauted with organic cane sugar.

Chefs Tips:

* Use a crepe pan or nonstick pan.

* Letting your batter rest overnight makes a sturdier crepe.

* To make chocolate crepes, add 1 tablespoon cocoa powder per cup of batter and blend.

Coconut Millet With Fruit

Yield: 6-8 servings

1 cup millet*

4 cups water

1 14-ounce can coconut milk

1 teaspoon vanilla

maple syrup to taste

½-cup portions of your favorite dried fruits, e.g., cranberries, raisins, dates, apricots, mangoes, or papayas

2-3 cups chopped fresh fruit, e.g., pineapple, mangoes, grapes, or oranges

1 cup chopped nuts, optional

Add millet and water in a pan, and bring to a boil. Turn to medium-low heat and simmer for about 45 minutes, or until water is evaporated and grain is cooked. Transfer to bowl.

Add coconut milk, vanilla, and maple syrup. Mix in the dried fruit and nuts. Chill overnight. (This mixture should be moist. If the mixture seems dry, add additional coconut milk.) In the morning add fresh fruit. Stir to combine. Serve topped with fresh fruit garnish.

*Lookfor millet in the grain section of your local health food stare.

Breakfast Burritos

Yield: 8 burritos

8 8-inch flour tortillas

1 16-ounce package medium tofu, rinsed and drained

2 teaspoons vegetarian chicken soup powder

3 teaspoons dry vegetable seasoning, e.g. Mrs. Dash or Spike

1 cup soy cream cheese

1 cup veggie sausage, thinly sliced

3/4 cup onion, cut in half and sliced thin

2 yellow and/or red peppers cut into long strips

3 cups fresh spinach, stems removed

1 cup soy cheddar cheese, grated

6 medium potatoes, partially cooked until fork-tender

2 green onions, chopped

Prepare filling the day before and assemble in the morning.

The night before: Remove moisture from tofu by draining overnight, or cut tofu block in half and drain in colander with weight for at least 30 minutes. Heat small amount of oil in sauté pan. Crumble drained tofu. Add vegetarian chicken soup powder and 1 teaspoon vegetable seasoningFry until golden; let cool. In small bowl, mix cream cheese and 1 teaspoon vegetable seasoning. Fry chopped veggie sausage with onion. Cooi. Parboil potatoes until fork tender; drain. Wash and prepare peppers and spinach. Cover and refrigerate all ingrethents.

In the morning: Thinly slice or grate potatoes. Fry potatoes in small amount of oi! with 1 teaspoon vegetable seasoning and green onion. Remove from pan. Stir-fry peppers until they turn brightly colored (about 1 minute)- Tear off eight pieces of 9"xl2" aluminum foil and spray each sheet with oil. Place a tortilla shell on each piece and spread with cream cheese. In the center of tortilla, spoon tofu, potato, peppers, sausage, spinach, and cheddar cheese. Roll tortilla tightly. Wrap with aluminum foil and twist each end. Place on a baking tray in 350° F oven for 30 minutes.

Tropical Fruit Rice Pudding With Pear Cream

Tropical Fruit Rice Pudding

Yield: 6½-cup servings

2 cups cooked rice

¼ teaspoon cinnamon

1 cup canned or fresh chopped pineapple

½ cup raw cashews

¼ cup water (or enough for blending)

1 tablespoon honey or maple syrup

4 tablespoons orange or pineapple juice concentrate

Preheat oven to 350° F. Mix rice, cinnamon, and pineapple in large bowl. Blend cashews, water, honey, and orange juice concentrate until creamy. Add blended ingrethents to rice mixture and combine well. Place in well-oiled casserole dish and bake for 40-45 minutes.

Serve warm topped with Pear Cream and fruit salad. (Optional: Prepare pudding the night before and store in the refrigerator, and then bake in the morning.)

Pear Cream

Yield: 4 cups

½ cup raw cashews or blanched almonds, rinsed

¼ teaspoon salt

1 teaspoon vanilla

1 teaspoon honey, optional

1 28-ounce can of pears

1 cup pear juice

Pear Cream can be used in a variety of ways. Drizzle it over hot fruit crisps, hot cereal, or fruit solad.

Place nuts in blender. Add some pear juice and blend until very smooth. Add remaining ingrethents to blender and continue blending until you have a thick, smooth consistency. Add more juice if necessary. Chill well.

Now if you could only get a massage and a ittle sauna time. . .

Banana Muffins

Yield: 12 small muffins

½ cup organic cane sugar

¼ cup grape seed oil

¼ cup of silken or dessert tofu

1 cup tofu, almond, or rice milk

2 ripe bananas, mashed

1 ½ cups flaked cereal, e.g., bran flakes

1 ½-2 cups unbleached white flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon, optional

1/3 cup walnuts, chopped

Blend sugar, oil, tofu, and milk in blender. Transfer mixture to bowl. Add mashed banana. Stir in flaked cereal and let stand 5 minutes. Mix flour, baking soda, baking powder, salt, cinnamon, and walnuts in a separate bowl. Stir dry ingrethents into the wet ingrethents. Spoon into lightly oiled muffin tins. Bake at 400° F for 15-20 minutes or until toothpick comes out clean.

Multi-Grain Waffles

Yield: 6 6-inch round waffles

2 cups tofu, almond, or rice milk

1 ½ cups quick oats

2 teaspoons vanilla

2 tablespoons melted nondairy butter or margarine

1 tablespoon organic cane sugar or maple syrup

½ cup commeal

½ cup nuts, e.g., blanched almonds

1 teaspoon baking powder

These waffles are crisp out of the waffle iron but slowly soften.

Pour milk in a blender. Add all other ingrethents except baking powder. Puree the ingrethents until smooth. Refrigerate overnight. In the morning add baking powder. If too thick add a little more milk to create batter consistency. Make waffles according to your waffle maker's directions.

Chefs Tip:

Reheat leftover waffles on a baking sheet in the oven at 350° F.

These and many other recipes can be found in Eileen Brewer and Cecile Gordon, Silver Hills Spa Cuisine, available at or 1-800-765-6955.

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