Healthy Recipes

Valentine’s Day Treats to Make and Enjoy a Deux

Try these dishes for a light, romantic meal that will rev you up, not slow you down.

In honor of Valentine’s Day, an inspiring note about eating for health: People who do so have more fun in the love department. Switching over to a healthy menu won’t make your lips fuller or your hair blonder, but you will look better and feel better about yourself. Over time, it helps resolve skin problems, constipation and bloating, and body odors improve.

One does not usually convince people to start eating healthy by promising them an exciting sex life. That is why I asked Tziona Melman, a chef who gives workshops on eating healthy, to suggest a light, healthy romantic meal that can be enjoyed at home: simple, happy recipes that can be prepared and eaten together, all of them healthy, fan the passions and improve performance.

Spiced pancakes with avocado mousse

For the pancakes:

1/4 cup brown rice flour
1/4 cup spelt flour
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon liquid coconut oil
1/5 teaspoon baking soda
1/4 cup water

In a bowl, combine all the ingredients and mix until the batter takes on a uniform, slightly thick consistency.

Line a baking pan with baking paper. Place six baking rings, seven centimeters in diameter, on the pan. Place a generous tablespoon of the batter in the center of each ring.

Bake in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for 10 to 15 minutes, until the pancakes are slightly crispy.

Use a sharp knife to remove the pancakes from the baking rings.

For the avocado mousse:

Half an avocado
Juice of 1/4 lemon
Pinch of shata (dried chile) pepper
Pinch of salt

3 spearmint (na’ana) leaves, chopped
1 teaspoon chopped cilantro leaves
1/2 teaspoon chopped red onion

In a food processor, blend the first four ingredients to a soft, creamy consistency.

Place the mixture in a bowl and mix in the onion, cilantro and mint.

Using a pastry bag, pipe the mousse on top of the pancakes.

Fruit crumble with pear and cashew cream

For the fruit layer:

3 red or yellow apples
2 ripe pears
1/3 teaspoon ground cinnamon
Pinch of ground cloves
Grated peel of half an orange
Pinch of salt
Handful of organic raisins
Juice of one apple

Peel and seed the apples and pears. Cut into half-centimeter slices.

Place all the ingredients in a pot. Bring to a boil, reduce the heat and simmer for about 10 minutes.

Strain the mixture and spread uniformly on the bottom of a 20-cm.-diameter glass pie pan.

For the topping:

3 Medjool dates
1/4 cup water
1 teaspoon coconut oil

1 cup rolled oats
1/3 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Juice and grated peel of one orange
1/4 cup raisins

Blend the first three ingredients thoroughly in a blender.

Place in a bowl and add the remaining ingredients. Mix well until a crumbly consistency is reached.

Sprinkle the mixture very uniformly over the apple and pear layer, without pressing down.

Bake in an oven preheated to 180º Celsius (350º Fahrenheit) for about 20 minutes until the top is golden brown.

Cool for at least 20 minutes and serve with Pear and Cashew Cream (recipe below).

Pear and cashew cream

1/2 cup cashews
1 1/2 teaspoons coconut oil
1/4 teaspoon vanilla extract
1/4 teaspoon grated orange peel
1 ripe pear, peeled, seeded and sliced
Pinch of salt
Pinch of ground cloves
Pinch of ground cardamom

Blend all the ingredients in a food processor until smooth and creamy.

Steven Depolo
David Bachar
Moti Milrod
David Bachar