Healthy Food
No Place Like Home
New cookbook welcomes readers inside the Oz family’s Gold Coast residence
D
r. Mehmet and Lisa Oz
have certainly made
themselves accessible
to their audience over
the years, sharing
insights on matters
relating to health, wellness and personal
development through popular television
and radio programs, best-selling books
and charitable efforts in communities
throughout the country.
The couple’s most recent collaboration,
The Oz Family Kitchen, is perhaps their
most personal project yet, offering fans a
seat at the table of their Cliffside Park
home in the form of a near-300 page
cookbook featuring more than 100 of
Lisa’s favorite recipes supplemented with
healthy eating tips from Dr. Oz, the Emmy
Award-winning host of The Dr. Oz Show.
“This project is a union of my personal
and professional lives,” says Lisa, a writer,
producer and entrepreneur whose love of
food traces back to childhood experiences
enjoying fruits and vegetables fresh from
the family garden.
Those familiar with her professional
responsibilities may find it hard to believe
that Lisa has enough time and energy to
be the culinary wizard of the Oz clan,
but the family places great emphasis on
quality time spent around the table, even
as work and school schedules make it
increasingly difficult to do so. Perhaps
more surprising is the variety of recipes
contained in the book, which shatters the
stereotype that the family of “America’s
doctor” must eat only kale, broccoli and
bean sprouts.
“There are recipes that wouldn’t be
considered traditional ‘Dr. Oz’ foods,” Lisa
says. “Our approach to food emphasizes
healthy eating, but almost as important is
joy. If it doesn’t taste good you’re not
going to eat it anyway.”
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MARCH 2016 (201) GOLD COAST
Carrot Cake
with Cashew Frosting
MAKES 9 SERVINGS
To begin the frosting: Put the cashews in a
large bowl and add enough water to cover
them by 1 inch. Let them stand until softened,
at least 2 and up to 4 hours. Drain well.
To make the cake: Put 1 cup of the shredded carrots in a medium saucepan. Add
enough cold water to barely cover the carrots
and bring to a boil over high heat. Reduce the
heat to medium low and simmer until the carrots are tender, about 10 minutes. Drain well.
Puree the carrots in a mini food processor or
blender. You should have 1/3 cup puree.
Position a rack in the center of the oven and
preheat the oven to 350 degrees F. Lightly
and evenly coat the inside of an 8-inch square
baking pan with solid coconut oil. Dust with
flour and tap out the excess flour.
Cashew Frosting
1 1/2 cups unsalted and
unroasted whole cashews (6 ounces)
1/2 cup confectioners’ sugar
2 tablespoons coconut oil
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/3 cup coconut milk, as needed
Carrot Cake
2 cups shredded carrots
(use the large holes of a box grater)
1 cup packed light brown sugar
1/2 cup coconut oil
1/2 cup coconut milk
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon fine sea salt
1/2 cup finely chopped walnuts (2 ounces)
Grated zest of 1 orange
Beat the brown sugar and coconut oil with an
electric hand mixer at high speed until slightly
paler in color, about 1 minute. Add the
coconut milk, vanilla and the carrot puree and
beat until foamy, about 1 minute more. Whisk
the all-purpose and whole whea