& & Health Wellness Page At Brookdale ® Place Paradise Valley, we’ll help you solve your retirement puzzle! From the subtle to the sublime, we provide the services and amenities that promote a lifestyle of happiness, fun and fulfillment. Optimum Life ® helps residents live at their peak level in six key areas or dimensions of wellness: purposeful, spiritual, emotional, social, intellectual and physical. And with Innovative Senior Care SM , residents have access to convenient on-site therapy services. Nearly all the pieces are in place. The only one missing … is you! UÊÊ >ÞÊ,iÃÌ>ÕÀ>ÌÊ } UÊÀiiÊ7 UÊ7>}Ê*>Ì Ã UÊ-V i`Õi`Ê/À>ëÀÌ>Ì UÊ"ÕÌ}ÃÊ>`Ê >ÞÊ/À«Ã UÊ-V>Ê ÛiÌà UÊ-> UÊ7iiÞÊ>««ÞÊÕÀà UÊ/>Ê Ê>`Ê9}> UÊ<ÕL> UÊi>Ìi`Ê* UÊ Ê*` Come for a visit and stay for lunch! 9ÕÀÊÃÌÀÞÊVÌÕiÃÊ iÀi°°° Independent Living Personalized Assisted Living 13240 North Tatum Boulevard Phoenix, Arizona 85032 1-888-396-6692 www.brookdaleliving.com ®Reg. U.S. Patent and TM Office. 00783-ROP01-0812 SC ESTABLISHED | EDUCATED | EFFECTIVE L Gi`mXk\J\jj`fej L J\d`$Gi`mXk\J\jj`fej L DXkXe[KIO:cXjj\j 8I:8;@8JKL;@F ++))<%@e[`XeJZ_ffc O -')$,*/$,-/- :<EKI8CG?F<E@OJKL;@F .+)<%>c\e[Xc\8m\% O -')$)0-$+-+0 nnn%k_\g`cXk\jYf[pXq%Zfd L G ` k J ` k J ` The Pilates Body PILATES BODY Forbidden Rice Bowl Plate Up St. Francis Restaurant 111 E. Camelback Road Phoenix, AZ 85012 Ingredients: 1 cup Forbidden Black Rice, steamed 1 oz. Beets, roasted 1 ½ oz. Turnips, blanched 2 Baby Carrots 2 oz. Broccoli 1 oz. Brussels Sprouts ½ oz. Baby Bok Choy 2 oz. Celery Root 4 oz. Spicy Vinaigrette 2 oz. Nage (a flavored liquid used for poach- ing delicate foods) Garnish: 1 Campari Tomato, quartered ½ oz. Radish Sprouts Any other fresh herbs from farms Procedure: Add black rice to sauté pan with 2 oz of Spicy Vinaigrette, 2 oz Nage, and salt and pepper and cook down until almost dry. Add mixed vegetable kit to a sauté pan with 2 oz. of spicy vinaigrette, just warm until veg- etables are hot. Serve immediately so vegetables don’t discolor. Keep it fresh, hot and vibrant. Put black rice in the middle of a stadium bowl. Place vegetables on top. Garnish with toma- toes/sprouts/herbs. Black Eye Pea Hummus Del Frisco’s Grille 2425 E. Camelback Road #110 Phoenix, AZ 85016 Black-Eyed Pea Mixture: 1 pound Black eye peas 6 Garlic cloves 1 Celery stalk 1 Tbsp Salt, kosher 1.5 gallons of Water 2 Bay Leaves Soak the black eye peas overnight before bed in cold water and cover. Break off garlic cloves and take the skin off. Cut the celery stalk into 2 inch pieces. Bring water to a boil in a sauce pot. When the water comes to a boil add the kosher salt and the remaining ingredients. RESOLUTION RECIPES N ew Year’s Resolutions are in full gear and there’s no better way to keep the “Lose 10 Pounds” promise than to change a few things about your diet. Local restaurants have come to your rescue, offering up a few of their favorite healthy recipes that you can make yourself, at home. Black Eye Pea Hummus Forbidden Rice Bowl 12
& & Health Wellness Page www.sageorganicsaz.com *Sage facials incorporate local raw honey & organic goats milk yogurt for a blissful and holistic experience! ww ww ww ww ww ww w ww w w w w ww ww w w w ww ww ww w ww ww w ww ww ww ww ww ww ww ww ww w ww ww ww ww w ww w ww ww w ww. w w w w w w w w w w w w w w w w w w w w w w w w w w w w w w w w w w w w w sa sa sa sa sa sa a a a a sa sa a a sa a a a a a a a sa a sa a a a a a a a a a a a a a a a a a age ge ge ge g ge g g ge ge ge ge ge ge e ge ge ge e ge ge e ge e g g g g g g g g g or o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o ga ga ga ga a ga ga ga ga ga ga a ga a ga a ga a a ga a ga a a a a ga a a a ga a ga ga a g ga g g g ni n n ni ni ni n n ni n ni i n n n n c 4636 North 32nd Street | 480.336.0042 info@sageorganics.az.com | www.sageorganicskincare.com Dermaplaning Facial $60 Greet the NEW YEAR NEW YEAR with a FRESH GLOW! FRESH GLOW! Let us help you FIT into your MEDICALLY SUPERVISED WEIGHT LOSS LOSE UP TO 20-30 LBS. THE FIRST MONTH Eating Your Own Food - No Shakes or Packaged Foods B12 shot with Lipotripic fat burners included Program supervised by Family Practice’s David Francyk, D.O. Get $50 OFF your ĺ rst visit PHOENIX (602) 680-5088 2200 E. Camelback Rd., Suite 104 TEMPE (602) 680-5088 2155 E. Conference Dr., Suite 115 Add all the ingredients and reduce heat to a simmer and cook for 1- 1 ½ hours or until peas are tender. Drain the water and discard the bay leaves. Keep the garlic cloves and celery. Spread on a baking sheet and cool. Hummus: Cooled Black eye pea mixture 1/3 cup Extra virgin oil 1 medium Lemon ¼ tsp Celery salt 2 Tbsp Chopped Flat head parsley ½ tsp Cumin Take a lemon and roll with palm of hand to loosen up the juices. Cut in half and squeeze into a mixing bowl. Make sure to fork out the seeds. Take the parsley off the stem and chop. Add all the remaining ingredients and mix to in- corporate all ingredients. Place the mixture in a food processor or a blender to blend all the ingredients. When the mixture is smooth and to desired consistency taste. If may need more celery salt and oil if too thick. Serve with pita bread, bagel chips, toasted baguettes, assorted crackers, etc. Young Fennel Salad with Juniper & Grilled Striped Bass Tomato “Vierge” J&G Steakhouse 6000 E. Camelback Road Scottsdale, AZ 85251 Fennel Salad: 2 pc of fennel 1 tsp of juniper berries chopped fine 3 Tbsp of fresh lemon juice 6 Tbsp of good extra virgin olive oil Salt/pepper Pick the green top from the fennel, wash, dry and reserve. Slice the bulb on a Japanese mandolin or by hand very thin add the lemon, olive oil juni- per and seasoning, reserve. Striped Bass Marinate: 1 pc of Thai chili pepper sliced thin 6 pc of garlic cloves sliced thin 1 pc of lemongrass smashed and chopped fine ½ cup of extra virgin olive oil 1 pc of lime sliced thin 4 pc of striped bass of 6 oz In a flat pan pour the olive oil and all the ingredients except the lime. Cover the bass on both sides and put two slices of lime on each side. Let marinate for an hour. Tomato “vierge”: 10 pc of red beefsteak tomatoes ripe 1 cup of chopped shallots 1 cup of extra virgin olive oil 4 Tbsp of basil chiff onade 3 Tbsp of fresh lemon juice Salt/pepper In a bowl combine the shallots and olive oil, salt and pepper and cook for 10 minutes in the microwave until very soft. Blanch the tomatoes, peeled, seeded and diced small. In a pan pour the shallot add the tomatoes and cook for 2 minutes, season again and add the lemon juice and basil. To serve: Grill the bass on medium heat until cooked. Spread the tomato on the plate and put the fi sh on it. Serve the fennel salad on the side. Don’t ACT Your Age s.e.e.d. Café at the Madison Improvement Club 3802 E. Indian School Road Phoenix, AZ 85018 1 cup Cottage Cheese 2 Tbsp. chopped chives salt & pepper 1 avocado, diced 1 heirloom tomato, diced 1 hot-house cucumber, diced 2 Tbsp Basil, chiff onade lime juice salt & pepper 1 whole-wheat tortilla ¼ cup baby arugula ¼ chive cottage cheese 1 cup avocado salad In a small mixing bowl combine the cottage cheese and chives and season to taste with salt & pepper. In a second mixing bowl, combine the avocado, tomato, cucumber, basil, and season to taste with lime juice and salt and pepper. In the whole-wheat tortilla, place the baby arugula in the center of the tortilla, followed by the cottage cheese mixture, and then the avocado salad. Fold sides of tortilla in and roll into a wrap. Do you have recipes to share? E-mail amanda@arcadianews.com to share your healthy recipes for an upcoming issue. Don’t Act Your Age 13