Chef Nick Lorenz’s has created a unique healthy cuisine has a huge following because of its incredibly rich flavor and sweet delectable taste while remaining low fat, sugar-free and gluten-free.
Chef Nick Lorenz
“People are in awe and in serious disbelief because the creamy texture and rich flavor of my soups are achieved without any dairy products, and they likewise can’t believe that the sweetness in the various soups as well as the desserts is achieved without using sugar or artificial sweeteners,” states Chef Lorenz, Executive Chef at Southern Wine and Spirits in Las Vegas and Founder of Lorenz Catering.
“After eating my cuisine for a month, it’s very common for people to realize that they have lost weight unexpectedly, and that their cholesterol levels are significantly down! Some have even stopped taking their cholesterol medications because the effects of eating my cuisine are so dramatic.” Lorenz has been bodybuilding since he was a teenager and this early interest propelled him to maintain a healthy lifestyle through diet, exercise and good eating habits. He has cooked for Sean “Diddy” Combs, Steven Spielberg, Halle Berry, Arnold Schwarzenegger, Brett Ratner, Joel Robuchon, heads of state, among numerous other celebrities and VIPs.
Signature Soup and Desserts
Signature dishes that exemplify Lorenz’s style of low-fat, sugar-free, gluten-free cooking include:
Organic Broccoli Puree Soup;
Papaya and Basil Salad with Sugarless Orange Meringue;
and Blueberry and Blood Orange Salad.
Organic Broccoli Puree Soup
“This soup has become a favorite of so many people! People are constantly in disbelief when I tell them it has no cream or butter, and they ask ‘how is it so rich and creamy?,” states Lorenz. This recipe serves 4. Fans of this soup include several of the nation’s top MD’s including Dr. Michael Modic, Chairman of the Cleveland Clinic’s Neurological Institute, who praises it for its deliciousness as well as its brain-healthy qualities. “My initial conversion occurred when I first tasted the organic broccoli puree, this from a person who never particularly liked broccoli is quite remarkable. The flavor, texture and taste of which sold me and to my utter disbelief I found that it was cream free,” states Dr. Modic, who believes that Lorenz greatly enhances taste by using the natural flavors of the ingredients. ”
2 pounds – organic broccoli florettes, blanched* & shocked*
3/4 gallon – water
1 can – light coconut milk
2 teaspoon – garlic, chopped
1 teaspoon – fresh thyme leaves
3 tablespoon – extra virgin olive oil
Salt and pepper, to taste
1. Steam broccoli florettes for 5 minutes or until tender.
2. Shock* broccoli to stop the cooking process and to retain its beautiful green color.
3. Strain broccoli from ice water and shake colander to remove any excess liquid.
4. Transfer broccoli to a food processor and chop broccoli until pasty. Remove from food processor, transfer into a container, cover and put in the cooler.
5. Place a pot over high heat, add 2 tablespoons extra virgin olive oil and garlic. Saute for two minutes, add thyme leaves, stir for a few seconds, add water and coconut milk and season with salt and pepper.
6. Bring mixture to a boil, lower heat to medium and reduce by 1/4 (so if you start with 3/4 gallon liquid, after reducing by 1/4you’ll have 1/2 gallon liquid)
7. Add chopped broccoli to reduced liquid, increase heat to high and bring to a boil.
8. Reduce heat to medium and simmer for 5-7 minutes.
9. Remove pot from stove and fill a blender half way with soup. Pulse blender with the lid slightly ajar and a kitchen towel in your hand holding the lid. The reasoning for this is to release any steam the hot soup builds up as its moving. After a few pulses, turn the blender on high for two minutes. Repeat this process until all of soup is blended.
10. Adjust seasoning and stir in remaining tablespoon of extra virgin olive oil.
11. For easier handling, serve in coffee cups.
*blanched – the process of either boiling or steaming, usually a vegetable, for a certain amount of time to help preserve the color of a vegetable and break down the cellular walls.
*shocked – the process of taking a blanched item and submerging it in iced water to stop the cooking process and retain color.
This following recipe is absolutely ” to die for” it’s so incredibly yummy!!
Papaya and Basil Salad with Sugarless Orange Meringue
This simple dessert is good for any occasion. The fresh papaya and orange pair wonderfully, while the basil gives it a subtle twist. This recipe serves 4.
3 each papaya, peeled, seeded* and diced
5 each basil leaves, broke up by hand
3 egg whites
1/3 cup agave nectar*
1/2 cup freshly squeezed orange juice
1. Mix the papaya, basil and 1/4 cup of orange juice together in a bowl and mix well.
2. Place in four separate glasses and set aside.
3. Begin whipping the egg whites in a kitchen aid or with a hand held mixer with a whisk attachment on medium speed.
4. Heat the agave nectar to a simmer in a small pot.
5. Remove pot from stove and beat eggs whites on high speed.
6. Slowly add the hot agave syrup to the beating egg whites.
7. Whip until stiff peaks form and there is no more agave.
8. Add the remaining 1/4 cup of orange juice to the meringue and thoroughly incorporate.
9. Scoop 1-2 tablespoons of meringue into each glass on top of the papaya basil salad. Serve and enjoy.
*papaya is a tropical fruit that is peeled and seeded before eating. It is best to use a peeler to remove the skin, then cut the papaya in half and use a spoon to scoop out the black seeds.
*agave nectar – a syrup obtained from the agave plant and can be found at health food stores like Whole Foods Market.
Blueberry and Blood Orange Salad with Blood Orange Bubbles
This recipe serves two and employs the sweetness of the berries and citrus fruits, enhanced by agave nectar. Its bright and beautiful as well as tasty!
1 pint blueberries, washed and dried
6 blood oranges, segmented with juice reserved
2 oranges, juiced
2 tablespoons agave nectar
2 egg whites
1. Wash and dry blueberries, place in mixing bowl and set aside.
2. Juice the oranges and set aside
3. Segment the blood oranges and reserve any juice that drips out and mix with the orange juice
4. Mix the orange segments with the blueberries
5. Place the orange and blueberry mix into two separate glasses or bowls
6. Stir in 1 tablespoon agave nectar with the juice and pour half of the juice into the two salads, cover and place the salads in the refrigerator to cool.
7. Place the egg whites in a tall mixing cup or large measuring cup big enough to fit a handheld blender
8. Bring the juice and agave nectar to a simmer in a small pot. Using the chopping attachment, not the beating attachment, of the handheld blender, mix the egg whites until lightly foamy.
9. Slowly pour the hot juice into the egg whites while mix mixing and allow bubbles to form
10. To assemble, remove the salads from the refrigerator, and spoon the orange bubbles over each salad. Serve and enjoy.
Besides low fat cooking techniques, Lorenz employs other healthful cooking techniques such as dehydrating, steaming, grilling and stir frying.
“I think by following recipes such as the ones I’m offering, people will find that they will lose weight gradually without going to extremes, while being able to enjoy eating and maintain their quality of life,” says Chef Lorenz, who also caters special events in various states, including fundraisers, weddings, luncheons, and receptions. His private catering clients include the Las Vegas-based Cleveland Clinic Lou Ruvo Center for Brain Health. “It’s a great way to start the New Year!”
“What separates my healthy dishes from ones produced by dieticians and other health experts is their incredibly delicious flavor that keeps people coming back for seconds and thirds,” he adds. “People’s appetite for eating my dishes and their requests to sample more is proof that eating healthy can be an amazing and highly enjoyable experience!”
Want to learn more about how Chef Nick Lorenz is cooking? Check out foodbuzz.com for more 411.
Thank you to Chef Lorenz for these amazing recipes– and if you are a foodie or want some interesting recipes, check out www.foodbuzz.com .The link to Chef Nick Lorenz is above.
Stevie Wilson, LA-Story.com
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