Web Special: Nutritionists on holiday eating

December 21, 2010 12:39:01 PM PST
Kemberly Richardson talks to Nutritionists Liz DeRobertis, MS, RD, CDN, CDE, and Dafna Chazen, RD, about food choices during the holidays.Here are some of the recipes that were discussed on the Web Special!

Creamy Root Vegetable Mash
Yield: 4 servings
Prep Time: 35 minutes

  • 1 cup celery root cubes
  • 2 large turnips (rutabaga), peeled and cubed
  • 1 medium Yukon gold potato, peeled and cubed
  • 2 medium parsnips ("white carrot"), peeled and cut roughly
  • 5 garlic cloves, peeled (optional)
  • ½ cup plain non-fat Greek yogurt
  • 1 tsp salt
  • ½ tbs black pepper
  • Pinch of ground nutmeg (optional)

    1. Fill a medium pot with 1 inch of water and bring to a boil.
    2. Place a steaming basket in the pot and add the celery root, turnips, potato, parsnips and garlic. Steam until vegetables are very soft, about 20-25 minutes. Vegetables can also be boiled if a steaming basket is not available.
    3. Remove vegetables and place in a bowl. Using a masher, mash vegetables until smooth. A food processor can also be used.
    4. Add yogurt, salt, pepper and nutmeg if using and stir to combine.

    Mocha Mousse
    Yield: 6 servings
    Prep Time: 15 minutes
  • 5.5 oz. dark chocolate (at least 70% cocoa solids)
  • ½ cup water
  • 1 tbs butter
  • Pinch of salt
  • 4 tbs skim ricotta cheese
  • 4 egg whites
  • 1 ½ tbs brown sugar
  • 1 tbs instant coffee granules
  • 1/8 tsp cinnamon
    1. Melt chocolate, with water, butter and salt in the microwave (about 1 -2 minutes). Remove from microwave and stir.
    2. Add coffee granules and cinnamon to the chocolate mixture. Set aside to cool a bit.
    3. Beat egg whites in a bowl until foamy, add sugar and continue to beat until stiff peaks form.
    4. Add ricotta to the chocolate and mix thoroughly.
    5. Scoop small amounts of the egg white mixture into chocolate and fold gently until all ingredients are well combined.
    6. Scoop into martini glasses or other individual serving dish and chill for at least two hours.

    Christmas Mimosa
    Yield: 6 servings
    Prep Time: 10 minutes
  • 18 fl. oz. prosecco or champagne
  • 6 oz. blood orange juice
  • 2 tbs granulated sugar
  • 5 mint leaves
    1. Combine mint and sugar into a food processor bowl. Combine at high speed until mint is finely ground. Remove to a small, flat plate.
    2. Prepare a small bowl with ¼ cup water.
    3. Dip each flute in the water and then in the sugar-mint mixture to create a rim, set aside.
    4. Pour 1 oz of juice into each flute followed by 3 oz of prosecco/ champagne. Serve immediately.