Art Smith Recipes

Posted on Jan 26, 2015 10:00am

Chef Art Smith - an award-winning chef best known as the former personal chef of Oprah Winfrey, he worked for her from 1997-2007 - shares delicious & healthy recipes for lo-cal comfort foods. 

stir fryShirataki Noodles Stir Fry (yam noodles) Serves 4

Stir fries are a great way to get your veggies and when they are augmented with noodles, you have a full meal. Shirataki noodles were a happy discovery. Made from yam flour, they are extremely low in calories and fat, but  bulk up the stir fry just as I like it. Compare these to a cup of regular spaghetti, which has about 220 calories, and you’ll grab the shiratakis, too. Look for plastic pouches of them in stores such as Whole Foods and Asian markets. 


For the noodles:

 2 tablespoons canola oil 1 tablespoon chopped garlic 1 tablespoon chopped fresh ginger 1 jalapeno pepper, seeded and minced 1 chicken breast, skinless and boneless, finely chopped 6 leaves BroccoLeaf, coarsely chopped 1 cup shredded carrots 4 cups sliced shitake mushrooms ½ cup almond milk 1 teaspoon Sriracha hot sauce or another hot sauce 2 tablespoons low sodium soy sauce Two 8 ounce bags shirataki noodles, drained and rinsed  

For the garnish:

 ½ cup chopped green onions ½ cup chopped peanuts 4 tablespoons cilantro leaves 1 lime, quartered


1. In a wok or large sauté pan, warm the oil over medium-high heat. Add the garlic, ginger and jalapeno pepper to the pan and cook for 1 to 2 minutes or until fragrant. Add the chicken, BroccoLeaf, carrots and mushrooms and cook for 5 minutes or until the mushrooms are tender. Add the almond milk, hot sauce, soy sauce and noodles. Cook for 2 minutes or until the noodles are hot. Remove from the heat.


1. Divide the noodles among 4 serving plates and sprinkle with the green onions peanuts, and cilantro leaves. Squeeze the lime juice over the noodles.

soupLentil and BroccoLeaf Soup with Manchego Cheese Serves 4

Lentils make a wonderful soup. They go down easily and fill you up like other legumes do. This simple soup is made extra special with a grating of Manchego cheese, a Spanish sheep cheese that is nearly as firm as parmesan. I love the slightly sour flavor of the cheese.


For the soup:

1 tablespoon extra-virgin olive oil 1/2 medium onion, finely chopped 1 small clove garlic, finely chopped 1 small carrot, coarsely chopped 3/4 cup French green lentils One 18-ounce jar or can tomatoes, drained and coarsely chopped 1 bay leaf ½ bunch BroccoLeaf, cut crosswise into 1-inch strips (about 3 ounces when trimmed and cut) Salt and freshly ground black pepper

For the garnish:

4 tablespoons grated Manchego cheese Grated zest of 1 lemon 2 teaspoons extra-virgin olive oil


1. Heat the oil over medium heat in a large dutch oven or heavy soup pot. Add the onion and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent. Add the garlic and carrot and cook until tender, about 3 minutes. Add lentils, tomatoes, bay leaf, and 5 cups of water. Bring to a boil, reduce heat, and simmer until the lentils are tender, about 40 minutes. 2. Add the BroccoLeaf to the soup and cook for 5 minutes more. Season to taste with salt and pepper.


1. Divide the soup among 4 serving bowls and sprinkle with the Manchego cheese and lemon zest to taste, then drizzle with the olive oil.

Per serving: 222 calories, 8 g fat, 2 g sat fat, 5 mg chol, 324 mg sodium, 28 g carb, 5 g sugar, 8 g fiber, 11 g protein, 131 mg calcium

cucumbersEdamame Hummus with Cucumber Slices  Serves 8 (1 quart)

The menu at LYFE Kitchen is loaded with vegetables, and this hummus is always a big hit. We make it with edamame, which are fresh soybeans, rather than the more expected chickpeas.


1 pound frozen shelled edamame, thawed ½ cup tahini paste 3/4 cup lemon juice 1 ½ tablespoons chopped garlic 2 teaspoons ground cumin 2 teaspoons ground coriander ½ cup extra-virgin olive oil Salt 2 cucumbers, sliced 1/8 inch thick


1. In the bowl of a food processor fitted with a steel blade, mix the edamame, tahini, ½ cup water, lemon juice, garlic, cumin, and coriander and process until smooth. It may be necessary to stop the food processor and scrape down the sides of the bowl with a rubber spatula to ensure even mixing. 2. With the food processor running, slowly drizzle the oil into the hummus and process until fully incorporated. Season to taste with salt. Refrigerate the hummus until ready to serve.


1. Place the chilled edamame hummus in a serving bowl and set it alongside the sliced cucumbers.

Per serving: 289 calories, 25 g fat, 3 g sat fat, 0 mg chol, 10 mg sodium, 12 g carb, 3 g sugar, 4 g fiber, 9 g protein, 79 mg calcium

dessertChocolate Budino  Ingredients:

4 cups coconut milk, preferably Thai Kitchen brand (2 1/2 cans) 20 oz chocolate chips, bittersweet, 60 percent 1/4 cup raw agave or coconut palm sugar 1 1/2 tsp vanilla extract


1. Heat coconut milk in a saucepot until simmering. 2. Pour over chocolate chips, agave or sweetener of choice, and vanilla. 3. Stir with a whisk until chocolate is completely melted and ingredients are very well. Incorporated – should be a thick, smooth, dark, chocolatey liquid. 4. Pour into casserole dish and refrigerate overnight to allow to set.


1/2 cup chia seeds 2 cups pomegranate juice


1. Stir together the chia seeds and pomegranate juice with a whisk and leave on the counter at room temperature. 2. Stir every 20 minutes or so, then after an hour, transfer to the refrigerator to allow the chia seeds to absorb the juice and thicken overnight before using.

Chocolate Budino Assembly

1. Ladle an ounce or two pom-chia into a bowl or glass. 2. Scoop the thick chocolate budino on top. 3. Garnish with a spoonful of toasted almonds.

*All recipes by Art Smith

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