Holland America Line has teamed up with Oprah Winfrey to offer special voyages designed to nourish the body and soul. Here Oprah shares two recipes from her first cookbook, Food, Health & Happiness

The Usual by Oprah Winfrey photos: © Tina Rupp/Chris Craymer/Ruven Afanado
The Usual by Oprah Winfrey photos: © Tina Rupp/Chris Craymer/Ruven Afanado

The Usual

Serves 1

I used to skip breakfast, thinking I was saving calories. Now it’s the one meal I for sure won’t miss. Whether it’s “The Usual”, which I have some version of on most days, or just a breakfast cookie and a chai on the run, breakfast sets the tone (not to mention the blood sugar) for the rest of my day. If I eat well in the morning I’m often not hungry until late afternoon.

INGREDIENTS

Flesh of 1/4 avocado
1 teaspoon fresh lemon juice, or to taste
Salt and freshly ground black pepper
1 slice wholegrain bread, toasted
2 slices tomato
50g smoked turkey
2 fresh basil leaves
1 fried egg, white set, yolk runny

METHOD

  1. Place the avocado in a small bowl and mash it
    with a fork. Add the lemon juice and season with
    salt and pepper.
  2. Spread the avocado over the bread.
  3. Add the tomato slices, turkey and basil and top with the egg. Sprinkle on a little salt and pepper and serve.

 

Pasta Primavera by Oprah Winfrey photos: © Tina Rupp/Chris Craymer/Ruven Afanado
Pasta Primavera by Oprah Winfrey photos: © Tina Rupp/Chris Craymer/Ruven Afanado

Pasta Primavera 

Serves 6

I’ve been making this dish since my first apartment kitchen at age 22 and have refined it over the years. This is my go-to pasta dish, only now I make it with a lot less pasta and a lot more veggies. The light sauce is so delicious, you won’t miss a thing.

INGREDIENTS

2 tbsp sea salt,
plus more to taste
3 medium carrots, finely chopped
1 medium courgette, cut into 1cm cubes
225g tiny
broccoli florets
225g pasta, shape
of your choice
1 tbsp extra
virgin olive oil
1 medium shallot, minced
3 cloves garlic, minced
6 chestnut mushrooms, stems removed and very thinly sliced
1 tin (400g) diced tomatoes,
with juices
1 tsp chilli flakes
1 small yellow
bell pepper,
cored, seeded and finely diced
2 tbsp Parmesan cheese, grated
Freshly ground
black pepper

Garnishes:
4 tbsp fresh basil leaves cut into chiffonade
3 tbsp toasted
pine nuts

METHOD

  1. Fill a large bowl with ice and water to make an ice-water bath. Bring a large pot of water to a boil and add the salt. Add the carrots, courgette, and broccoli and cook for about three minutes, until crisp tender. Scoop the vegetables out (don’t drain the water) using a slotted spoon and transfer to the ice-water bath to cool completely, then drain.
  2. Return the water to a boil, add the pasta, and cook until al dente according to the package directions. Drain.
  3. While the pasta is cooking, heat the oil in a large nonstick frying pan over medium heat. Add the shallot and garlic and cook for two minutes, or until softened. Add the mushrooms and cook for about five minutes, until softened, adding a tiny bit of water if they start to stick. Add the tomatoes, juices and chilli flakes and cook for 10 minutes. Add the blanched carrots, courgette and broccoli and the pasta and stir to fully coat them in the tomatoes; cook until everything is heated through. Remove from the heat, stir in the bell pepper and Parmesan, and season with salt and pepper. Divide among bowls and top with the basil and pine nuts.

Recipes taken from Food, Health and Happiness: ‘On Point’ Recipes for Great Meals and a Better Life by Oprah Winfrey, out now (Pan Macmillan, £20).

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