health

Stress-free Feasting

Simple Tips for Losing the Pressure—and Pounds—of the Holidays
By Jackie Dunlop

Wish you had an expert on hand as you prepare your holiday meals? Learn from an experienced chef how to make planning for your feasts this holiday season a healthy and uncomplicated experience.

No holiday celebration is complete without the gathering of friends and family to enjoy the tastes and textures of the holidays. Unfortunately, many associate weight gain and stress with holiday meals, but don't let worry and guilt interrupt your culinary festivities. Some simple tips and recipes from award-winning Tahitian Noni Café™ chef, Tatsuya Miyazaki, will cut the stress from your meal preparation and let you develop fonder memories this holiday season.

Healthy Holidays
Before you plan your holiday menu, plan to stay in control of what you eat. Tatsuya feels that TNI offers a wide array of tasty and health-promoting products that can easily customize your cuisine. He says, "Tahitian Noni® High Protein Drinks are a creative addition to pastries, cakes, cookies, and specialty drinks. And Tahitian Noni® Fiber Blend is fantastic for breads and other baked goods."

It's common to miss out on basic dietary needs during the hectic holidays. Tahitian Noni products can help supplement your celebratory meals. High Protein Drinks supply you with essential proteins—the building blocks of the body. Fiber Blend also supplies an extra helping of fiber to keep the whole family healthy. In addition to these noni-inspired products, Tatsuya suggests eating in moderation: "Eat reasonable portions and take time to savor the true texture and flavor of the food."

Proper Planning
To avoid the unnecessary stress of the kitchen, TNI’s culinary authority recommends planning the preparation of your holiday meals in advance. Tatsuya offers the following tips to keep your seasonal cuisine simple yet wonderful:

  • Plan ahead—create a list and a timeline for yourself.
  • Identify items that can be prepared in advance to reduce the pressures of time.
  • When appropriate, have guests bring accompanying dishes or dessert.
  • Use recipes and menu items that you are comfortable and confident preparing.

    So take it from an expert—eating during the holidays doesn’t have to be difficult. With simple planning and preparation, you can maintain control of your waistline and your time. Spend less time worrying this holiday season, and more time making lasting memories with those you love.

    Tatsuya Miyazaki is a graduate of New Mexico State University's DACC Culinary Arts Program and opened his first restaurant at the age of 22. In 1993, he was honored to be named Chef of the Year by the American Culinary Federation and later earned the prestigious title of Certified Executive Chef. Tatsuya taught at the distinguished Le Cordon Bleu College of Culinary Arts. In August 2005, he joined TNI as the Corporate Executive Chef.
    • Holiday Biscotti with Cranberries and Pistachios

    Makes 3 1/2 dozen

    Ingredients
    2 1/4 c. All-purpose flour
    1/4 c. Tahiti Trim® Plan 40® Soy Protein Drink (any flavor)
    1 1/2 tsp. Baking powder
    3/4 tsp. Salt
    6 Tbsp. Unsalted butter, room temperature
    3/4 c. Sugar
    2 Eggs (large)
    1 Tbsp. Grated lemon peel
    1 1/2 tsp. Vanilla extract
    1 tsp. Whole aniseed
    1 c. Dried sweetened cranberries
    3/4 c. Shelled natural unsalted pistachios
    6 oz. White chocolate, chopped

    Directions
    Preheat oven to 325 degrees. Line three large baking sheets with parchment paper. Sift first three ingredients into medium bowl and set aside. Using mixer, beat butter and sugar in large bowl; beat in eggs one at a time. Mix in lemon peel, vanilla, and aniseed; beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together and divide in half. Roll each half into 15-inch-long log (about 1 1/4 inch wide). Carefully transfer log to one prepared baking sheet, spacing three-inches apart.

    Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs for 10 minutes. Maintain oven temperature.

    Carefully transfer logs still on parchment to cutting board. Using a serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices; place on prepared sheets.

    Bake until firm and pale golden brown, about 9 minutes per side. Transfer cookie to cooling rack. Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over simmering water just until smooth; remove.

    Dip one end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes.

    Can be made five days in advance. Store in airtight container and separate layers with waxed paper.


    Grilled Noni Tea-Brined Turkey

    Makes 16 servings

    Ingredients
    5 Lemons, divided
    18 Tahitea™ Founders Blend Noni tea bags
    11 4-inch-long rosemary sprigs, divided
    2 c. Coarse Kosher salt
    1 1/2 c. Packed brown sugar
    1/2 c. Fresh lemon juice
    12 c. Ice cubes
    2 Turkey-size oven-roasting bags
    1 22-pound turkey; neck, heart and gizzard reserved for gravy
    1 12 3/4 x 9 x 2-inch disposable aluminum pan
    1 Celery stalk, cut crosswise into 3-inch pieces
    1 Medium onion, quartered
    1/4 c. Olive oil

    Directions
    Boil 6 1/2 quarts water then remove from heat. Remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water. Steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Add ice to reduce temperature below 45 degrees Fahrenheit.

    Place 1 roasting bag inside the other, forming 2 layers; place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36–48 hours.

    Prepare grill to medium-low heat. Place baking pan in center of grill; maintain temperature around 350 degrees.

    Remove top rack from grill. If using a two-burner grill, place pan on one side; three-burner grill, place pan over center burner. If using charcoal grill, arrange coals on each side of aluminum pan every 30 minutes to maintain temperature. If using a two-burner grill, light burner on opposite side of disposable pan. If using three-burner grill, light burners on left and right of pan. Insert instant read thermometer into top vent of grill. Drain turkey, discard brine, and pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion; tie legs together. Brush turkey with oil.

    Place turkey directly on grill above aluminum pan. Close grill and maintain 350 degrees. Roast turkey until thermometer inserted into the thickest part of the thigh registers 175 degrees (about 3 hours). Transfer turkey to platter; tent with foil. Allow to cool 30 minutes before carving.


    Noni-Tangerine Chutney

    Makes 3 cups

    Ingredients
    9 Small seedless tangerines, unpeeled
    3 Tbsp. TAHITIAN NONI® Juice
    1 Tbsp. Dry mustard
    1/4 tsp. Salt
    1 1/2 c. Red jalapeno pepper jelly
    3/4 c. Tangerine, orange or lemon marmalade

    Directions
    Finely grate enough peel off tangerines to measure 3 tablespoons. Using small knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.

    Stir TAHITIAN NONI® Juice, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours. Fold tangerine segments into chutney base and serve.

    Power Product Tahitian Noni GourmetTM Mixed Berry Citrus Jam

    This year, wow your guests and help strengthen your business with Tahitian Noni Gourmet™ Mixed Berry Citrus Jam.

    Want to know how? It's simple. Add this delectable jam to any of your favorite recipes for a taste of Tahiti in your own kitchen. Your friends and family will all want to know the secret to your fabulous recipe. It's up to you if you want to share the delightful secret. People will crave it, they'll want it, and you'll give it. And because it's a Power Product, you’re building your business while entertaining your friends.