Waldorf Salad Healthy


This salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which came into being with the merger of the Waldorf with the adjacent Astoria Hotel, opened in 1897). For me it was such a weird experience having it for the first time and it does symbolize NYC for me and how in awe I was when I first came here and walked the streets of Manhattan.

This version is mine to make the Waldorf salad healthy and I hope I don't offend anyone that I call it Waldorf Salad. Instead of celery I use endives which in their bitterness create a nice antidote to the apples and I soaked the walnuts to make them EVEN healthier!


Mr. Hamilton: Would you make me a Waldorf Salad?

Basil Fawlty: [having never heard of it] I beg your pardon?

Mr. Hamilton: Get me a Waldorf Salad.

Basil Fawlty: Well, I think we just ran out of Waldorfs!

Anyway... you will need three small heads of endives, half a cup of soaked walnuts (read up on the health benefits of soaking nuts), one medium apple cored, peeled and cut into small pieces, juice of 1/2 lemon, 1/2 cup of vanilla yoghurt (GASP! alternatively plain yoghurt and a sweetener of your choice, maple syrup, stevia, honey or anything else that takes your fancy), 2-3 tbs mayonnaise, salt and pepper to taste.

Chop the endives and place them in a bowl with lukewarm water for 5 minutes (the water removes the bitterness). Then drain and mix with the apples and the walnuts. Mix the yoghurt and mayonnaise, salt, pepper and lemon juice. Combine.


Pear Cornbread with Rosemary Syrup


For my baking project of the week, I adapted a pear cornbread Real Simple recipe and it turned out really great. The combination of buttermilk and the cornmeal in this recipe give it a different texture from cake that is made with just all purpose flour. I drastically reduced the amount of sugar and instead of using cornmeal I used Trader Joe's cornbread mix. Ingredients

8 tablespoons (1 stick) butter, melted, coconut oil for the pan 1 1/4 cups all-purpose flour, 1/2 cup cornbread mix (I used Trader Joe's) 2 teaspoons baking powder 1/4 teaspoons baking soda 3/4 cup sugar 1/2 cup buttermilk 2 eggs, whisked 2 ripe pears, cut into 8 wedges each 6 large sprigs rosemary freshly whipped cream, for serving (optional)


Heat oven to 350° F. Butter a 9-inch springform pan. Mix together the flour, cornbread mix, baking powder, baking soda, and 1/2 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, approximately 50 minutes. Meanwhile, heat the rosemary, the remaining ¼ cup of sugar, and ¼ cup water in a small pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally, for 30 minutes and up to 4 hours. Discard the rosemary sprigs. While the cake is still warm, brush the top and side with the rosemary syrup. Serve warm or at room temperature with whipped cream, if desired.