Skinnygirl Cosmo
From the Skinnygirl Dish
Cosmos are such a popular drink, but I think they are too sweet. This version tastes delicious and has just a fraction of the sugar and calories. Indulge and fit into your jeans the next day.

2 ounces vodka
2 ounces club soda
Splash of cranberry juice
Juice from 2 lime wedges plus 1 lime wedge for garnish
Combine all of the ingredients except the garnish in a shaker full of ice. Stir and pour into a chilled martini glass. Garnish with the lime wedge. Serves 1.

Skinnygirl Mojito
From the Skinnygirl Dish
Mojitos with mixes have a lot of sugar. Request the Skinnygirl version, or make your own at home. Created for Daisy Fuentes in my column in Health magazine. It won’t weigh you down or make you feel like you just drank your dessert.

½ fresh lime, cut into 6 wedges
2 tablespoons torn fresh mint leaves
1 cup ice
11/2 tablespoons fresh lime juice
½ teaspoon honey, gently warmed
2 ounces clear rum
4 ounces club soda
Fresh mint sprig and lime wedge for garnish

In a martini shaker, muddle the lime and mint with a pestle or long spoon until well bruised and fragrant. Add 1 cup of ice and the lime juice. Combine the honey, rum, and club soda in a glass or small bowl. Stir until the mixture is well chilled. Strain into a rocks glass filled with ice. Garnish with the mint sprig and lime wedge. Serves 1.
 
My Healthy Version of Pad Thai
From the Skinnygirl Dish

1 package (about 14 ounces) Asian rice noodles
1 tablespoon soy sauce or tamari
1 clove garlic, minced
1/ teaspoon chili paste
½ teaspoon minced fresh ginger
½ teaspoon fish sauce
½ teaspoon honey, warmed so that it is soft
½ teaspoon fresh lime juice
¼ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh cilantro
11/2 tablespoons chopped cashews

Cook and drain the rice noodles according to the package directions. Set aside. In a small bowl, combine the soy sauce, garlic, chili paste, ginger, fish sauce, honey, lime juice, sesame oil, salt, and pepper. Whisk until blended and pour over the noodles. Toss to coat, top with the cilantro and cashews, and serve warm. Serves 4

Greek Vegetable Pie
From Moosewood Restaurant Cooking for Health

This delicious pie is made with an unusual brown rice, walnut and olive crust and filled with leeks, red bell peppers, asparagus, tangy feta, and smooth crème cheese. Keep this recipe in mind when you have leftover brown rice.

CRUST
2 cups cooked brown rice
½ cup walnuts
¼ cup pitted kalamata olives

FILLING
2 teaspoons olive oil
3 cups asparagus, 1-inch pieces
¼ teaspoon salt
3 cups thinly sliced leeks well rinsed
1 cup diced red bell pepper
3 ounces Neufchatel cheese
1 cup grated or crumbled feta cheese
3 large eggs, lightly beaten
1/3 cup chopped fresh dill
Pinch of ground black pepper

In a food processor, pulse the crust ingredients until crumbly. Set aside. Warm the oil in a skillet or a saucepan on medium heat. Add the asparagus and salt and cook for 5 minutes, stirring occasionally. Stir in the leeks and cook for 3 minutes. Add the bell peppers, cover, and continue to cook, stirring occasionally, until all of the vegetables are tender, 5 or 6 minutes to soften. Meanwhile, press the crust mixture into a lightly oiled 9-inch pie plate. Stir the Neufchatel throughout the vegetables. Add ¾ cup of the feta cheese and the eggs, dill, and black pepper to the skillet and mix well. Spread the filling in the piecrust and top with the remaining feta. Bake in a preheated 350 oven until the filling is set and golden, about 35 minutes. Serves 6

Southeast Asian Tofu with Lemongrass
From the Moosewood Restaurant Cooking for Health
Lemongrass has a citrusy fragrance and distinctive flavor and is a basic ingredient in the cooking of Southeast Asia. Here it provides a background note for other flavors in an aromatic sauce for tofu.

2 cups vegetable broth
2 lemongrass stalks
3 garlic cloves, sliced
1 fresh chile, diced
½ cup sliced red onions
1 cup diced fresh tomatoes
1 cup carrots cut into matchsticks
2 tablespoons soy sauce
2 cups chopped greens, such as baby bok choy, spinach or tatsoi
1 cake or soft tofu (about 16 ounces), cut into 1-inch cubes
1 tablespoon cornstarch dissolved in ¼ cup cold water
¼ cup chopped fresh cilantro, Thai basil or Italian basil
2 tablespoons lime juice

In a covered soup pot on medium heat, bring the vegetable broth to a simmer. Meanwhile, remove any dry outer leaves from the lemongrass stalks and trim the root ends. Slice about 2 inches of the root end of each stalk in half lengthwise, taking care not to separate it from the rest of the stalk. Tie the lemongrass stalks together with kitchen twine to make it easier to remove later. Add the lemongrass, garlic, chiles, and red onions to the broth, cover, and bring to a simmer. After the broth has simmered for 15 minutes, add the tomatoes and carrots, increase the heat, and bring back to a simmer. Reduce the heat and simmer covered, for 10 minutes. Remove the lemongrass stalks and add the soy sauce. Add the greens and tofu and increase the heat. When the broth returns to a boil, add the dissolved cornstarch in a steady stream, stirring constantly until thickened. Stir in the cilantro and lime juice to taste. Serves 4

Sea Bass with Ginger and Lime
From Cooking Well Mediterranean Secrets of the World’s Healthiest Diet
For the fish:
1 tablespoon olive oil
Four 5-ounce sea bass fillets
½ cup lime juice
½ small onion, diced
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
½ cup Chardonnay wine
1 tablespoon honey
2 tablespoons minced fresh parsley
1 teaspoon fresh rosemary
Cornstarch mixed with a little water
Salt and pepper to taste

For the vegetables:
2 pounds chard, kale, spinach, beet greens, or mustard greens, cleaned and patted dry
1 lime, juiced
Salt and pepper to taste

Preheat a steamer. Add the greens and cook to desired tenderness. Remove the greens and press out excess water. Chop, mix in some lime juice, and season with salt and pepper. Set aside. Heat the oil in a nonstick pan over medium heat. Lightly season the fillets with salt and pepper, add to the pan, and brown for two to three minutes. Turn over and cook for 2 minutes more. Add about 1/3 of the lime juice, cover and reduce heat. Cook the fillets until the flesh starts to flake. Remove the fish from the pan and place on a serving platter. Cover with aluminum foil to keep warm. Add the onions, garlic, ginger, wine, remaining lime juice, honey, and rosemary to the pan. Mix well and bring to a boil. Reduce the sauce to 2/3 cup. Add a little of the cornstarch mixture and bring to a boil to thicken. Strain, discarding solids, and return to pan. Add the parsley and adjust seasoning. Pour over the fillets and serve immediately with the cooked greens. Serves 4