Wednesday, July 16, 2008
This is a great refreshing salad. Matt and I ate it all the
time when we lived in Hawaii
3 Bean Salad
1 can kidney beans (drained and rinsed)
1 can Black beans (drained and rinsed)
1 can garbanzo beans (drained and rinsed)
1/2 chopped red onion
1/2 chopped green pepper
1 bunch parsley or cilantro chopped
mix all in a bowl and set aside
1/2 c oil (your choice, olive, walnut, canola)
1/2 c apple cider vinegar
1/2 c honey or agave nectar
salt and pepper to taste
pour dressing over bean mixture and
refrigerate until ready to eat!!
Wednesday, July 2, 2008
WHOLE GRAIN OATMEAL BREAD
2 Cups water or soymilk
1 lg egg slightly beaten with 1 T water
1/2 cup warm water
1/2 c butter ( melted) applesauce,or oil
1/2 Cup maple syrup, honey, or agave nectar
1 1/2 tsp. salt
1 Cup rolled oats
4 Cups whole grain flour (whole wheat, oat, barley, whole wheat pastry,
12-grain, etc. or a mixture of several)
2-4 Tblsp. vital gluten
2 1/2 tsp. yeast 3 packets
Special equipment: 2 (8- by 4-inch) loaf pans
Thursday, June 26, 2008
It also helps with regularity if ya know what I mean
Fruit and Nut Granola
1/2 cup Olive Oil
1/4 cup agave nectar
5 cups oats
1 cup wheat bran
1 cup flax seed
2 cups raw almonds
2 cups pecans
2 cups chopped apricots
2 cups unsweetened coconut
2 cups dried cranberries
1 cup dried fruit of your choice
Preheat oven to 325
In a small saucepan, heat oil and nectar
pour oatmeal , oat bran and flax seed into oven proof pan(big)
pour oil/nectar mixture over and stir until well coated.
Bake 15 minutes. Add fruit and nuts. stir
Bake 15 minutes. stir
Bake 15 minutes. stir
Bake 15 minutes. stir. let cool completely
store in jars or plastic bags
so yummy!! Enjoy
Friday, April 25, 2008
My friend courtney posted this on her blog and I wanted to share it! this just looks so yummy. If you have good recipe you want to share please share!
This lovely salad really shouts green and healthy!
Serving Size: 4
- 250 grams fresh green asparagus
- 100 grams sugar snap pea pods
- 5 scallions
- 2 tbs. lemon juice
- 2 tbs. oil
for the dressing
- 3 tbs. olive oil
- 3 tbs. sherry vinegar
- 1 tbs. walnut oil
- 2 tbs. soy cheese, grated
- salt and pepper to taste
- fresh sprouts as garnish
- Remove the hard woody part of the stems of the asparagus.
- Cut the asparagus in thirds. Kook the asparagus in boiling water with a bit of salt for about 5 minutes or until cooked al dente. Pour off the water and plunge the asparagus into cold water to stop the cooking process.
- Pour off the cold water and place the asparagus in a bowl.
- Cut the sugar snap pea pods in half. Cook them in boiling salted water for 3-5 minutes.
- Pour the water off and plunge the pea pods in cold water.
- Add the pea pods to the asparagus.
- Peel the avocado, cut in half and remove the nut.
- Cut the avocado in bite sized pieces, into a bowl with lemon juice.
- Heat the oil, and bake the asparagus and sugar snaps to re-warm them.
- Add the sliced scallions and mix all together.
- Place the warm vegetables in a serving bowl.
- Warm the salald dressing and wish the ingredients together.
- Put the avocado pieces as the top layer over the warm vegetables.
- Pour the salad dressing over the vegetables and garnish with the spouts.
Pizza Pizzazz Salad
- 1 8-oz. pkg. field greens
- 1 5-oz. pkg. baby lettuce
- 4 cups grape tomatoes
- 1/2 red onion, thinly sliced, separated in rings
- 1/2 red sweet pepper, cut in bite-size strips
- 1 15-oz. can cannellini beans, rinsed and drained
- 1 6-oz. link pepperoni, casing removed, and thinly sliced
- 4 oz. crumbled blue cheese
- 1 Recipe Herb Dressing
- 1 5.5-oz. box Italian-seasoned croutons
Herb Dressing: In screw-top jar combine 1/2 cup extra-virgin olive oil; 1/3 cup white balsamic vinegar; 1/4 cup snipped Italian (flat-leaf) parsley; 1/4 cup snipped fresh basil; 4 garlic cloves, minced; 1 teaspoon sea salt or 3/4 teaspoon salt; and 1/2 teaspoon black pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.
Thursday, April 24, 2008
- 1 cup basmati rice
- 1 cup unsweetened coconut milk
- 1/2 cup snipped fresh cilantro
- 4 tsp. finely minced fresh ginger
- 2 cloves garlic, minced
- 1 Tbsp. lime juice
- 1 lb. portobello mushrooms, cut in 1/2-inch slices
- 2 Tbsp. canola oil
- 1/2 cup sliced green onion
- 2 tsp. Madras (spicy) curry powder or curry powder
- 1/8 tsp. crushed red pepper
- 1 cup cherry tomatoes, halved or quartered
- 2 Tbsp. coarsely chopped cashews or peanuts
2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.