Aioli

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Ingredients:

• 1/4 teaspoon saffron strand
• 3 garlic cloves crushed
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 300 ml olive oil

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside
• Put the garlic
• egg yolks and mustard into a food processor or blender; blitz into a paste
• Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce
• When every things come together
• add the saffron
• saffron water and lemon juice; season to taste
• The aoli will keep covered in the fridge for up to 2 days

Algerian Stuffed Dates

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Ingredients:

• 24 medjool dates about 1 pound
• 2 drops green food coloring
• 2/3 cup marzipan almond paste
• 2 teaspoons powdered sugar

Steps:

• Cut a lengthwise slit down the center but not through each date; remove seeds
• Sprinkle food coloring over marzipan if desired; gently knead 4 to 5 times or until color is incorporated into marzipan
• Divide marzipan mixture evenly among dates; stuff into slits
• Sprinkle with powdered sugar

Alligator

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Ingredients:

• 2 ounces Midori melon liqueur
• 4 ounces orange juice
• ice

Steps:

• Fill glass to halfway with ice
• Add the Midori and orange juice and stir

Aloha Delight Salad

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Ingredients:

• 1 orange
• 3 firm ripe mangoes
• 3 bananas
• 8 ounces pineapple chunks or one small pineapple
• 1/4 cup unsweetened coconut shredded
• 1/4 cup walnuts chopped
• 1/2 cup dates pieces
• 3 tablespoons honey
• 1/3 cup lemon juice

Steps:

• Peel
• section
• and dice orange
• Peel
• pit
• and slice mangoes
• Peel bananas and slice into 1/4 rounds
• Drain pineapple
• saving the juice
• Put all the fruit in a large bowl
• Add coconut
• walnuts
• and date pieces
• With a fork
• whip honey
• lemon juice
• and 1/4 cup pineapple juice together in a bowl and drizzle over fruit

Alpine Muesli

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Ingredients:

• 1 1/4 cups uncooked quick-cooking oats
• 2/3 cup 2% low-fat milk
• 2/3 cup nonfat plain yogurt
• 1 teaspoon pure vanilla extract
• 2/3 cup fresh orange juice
• 1 cup chopped almonds
• 1/4 cup honey
• 1 1/2 cups peeled and grated apples
• 3 cups finely chopped mixed fresh fruit such as peaches pears strawberries

Steps:

• In a large bowl combine oats milk yogurt and vanilla Let sit for 5 minutes to soften oats
• In a small bowl combine orange juice chopped nuts and honey Grate apple and immediately add to orange juice mixture Add remaining fruit Stir into yogurt mixture and mix well Serve chilled

Andreas Viestad's Ultimate Hot Orange Chocolate

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Ingredients:

• 5 ounces dark chocolate
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1 tablespoon orange marmalade
• 1 orange zest of to garnish

Steps:

• Break the chocolate into very small pieces
• Add milk and chocolate to a small pot and heat while stirring constantly with a rubber spatula
• When the milk mixture is almost boiling remove from heat and pour into 2 mugs
• Whip cream to a medium stiff peak
• GENTLY fold in marmalade
• Top with orange whipped cream and orange peel if desired
• Bon appetit

Ants on a Log Lunch Box Surprise

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Ingredients:

• 8 celery ribs each cut into 3 pieces 3 to 4 inches each
• 8 ounces cheesecake cream cheese spread or 8 ounces cream cheese spread
• 1/2 cup raisins or 1/2 cup yogurt covered raisins

Steps:

• Fill celery with cream cheese spread and smooth with knife
• Add a row of raisins for the ants

Apple and Celery Salad

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Ingredients:

• 1 cup diced celery
• 1 cup diced apple
• 1/2 cup walnuts or 1/2 cup pecans broken
• 3/4 cup mayonnaise or a href=https//wwwgeniuskitchencom/recipe/boiled-salad-dressing-314599Boiled Salad Dressing/a
• lettuce leaves or mixed salad green

Steps:

• Combine all ingredients and chill
• Serve on lettuce leaves or mixed salad greens

Apple Harvest Oatmeal Vegan

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Ingredients:

• 1 apple whole
• 1/4 cup apple juice natural and unfiltered
• 2 tablespoons raisins
• 2 teaspoons maple syrup
• 1/8 teaspoon cinnamon
• 6 pecan halves chopped
• 1 teaspoon flax seed
• 1 cup water
• 1/2 cup oats
• 2 tablespoons soy coffee creamer

Steps:

• Peel amp; chop the apple into bite-sized pieces Place apple
• apple juice
• raisins and maple syrup in a small saucepan Cover and simmer over medium heat while you prepare the oatmeal Apples should be tender but firm
• Place 1 cup of water in a small pot and bring to a boil Add oats quick cooking is fine and reduce heat to low Simmer until oats are soft and there is still a small amount of liquid in the pot You dont want to end up with an oatmeal puck
• ASSEMBLY Place chopped pecans and flax seeds in the bottom of a nice bowl Add cooked oatmeal on top Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top
• Pour soy creamer or milk etc into center of bowl amp; enjoy

Apple Jack

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Ingredients:

• 1/2 ounce apple Schnapps
• 1/2 ounce Bourbon

Steps:

• Serve over ice in a Rocks glass
• Garnish with a sprinkle of cinnamon

Apple Ladybug Treats

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Ingredients:

• 2 sweet red apples
• 1 tablespoon lemon juice
• 1 tablespoon water
• 4 lettuce leaves
• 1/4 cup raisins or craisins
• 1/4 cup Cheerios toasted oat cereal
• 1 tablespoon peanut butter or almond butter
• 8 thin pretzel sticks

Steps:

• Slice apples in half from top to bottom and scoop out the cores using a knife or a melon baller If you have an apple corer
• core them first
• then slice Brush or dip cut side of apples in lemon juice mixed with the water to keep from browningPlace each apple half flat side down on lettuce leavesif using
• then place on a small plate The lettuce leaves help keep little fingers off the peanut butter
• Dab peanut butteror almond butter on to the back of the lady bug
• then stick raisinsor craisins onto the dabs for spots If using cheerios
• place raisins inside of cheerios and stick on peanut butter dabs
• Use this method to make eyes too Stick one end of each pretzel stick into a raisin
• then press the other end into the apples to make antennae
• Kids will have fun playing with their food
• then eating it

Apple Poppyseed Coleslaw

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Ingredients:

• 1 16 ounce bag coleslaw mix
• 1/2 cup shredded carrot
• 1 Granny Smith apples julienned
• 2 tablespoons mayonnaise
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 lemon juice of
• 1 tablespoon poppy seed
• 1 tablespoon sugar or 1 tablespoon honey
• salt
• pepper

Steps:

• n a large bowl combine the coleslaw blend carrot and apple
• In a large glass measuring cup or another bowl whisk together the mayonnaise olive oil vinegar lemon juice poppy seeds sugar salt and pepper to taste
• Pour mixture over cabbage mixture and stir using a rubber spatula until well combined Cover and place in the refrigerator for at least one hour
• Serve cold

Apple Strudel Cocktail

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Ingredients:

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce calvados
• 2 teaspoons applesauce
• 1 teaspoon brown sugar
• 1 pinch ground cinnamon

Steps:

• Shake the vodka Calvados apple sauce and sugar together in a cocktail shaker with ice
• Double strain into a martini glass and sprinkle over a small pinch of cinnamon

Apple, Avocado, and Hearts of Palm Salad

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Ingredients:

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon sugar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon paprika
• 1 pinch ground pepper
• 2 tablespoons fresh chives chopped
• 3 cups watercress chopped
• 2 granny smith apples peeledcoredand sliced thin
• 1 avocado peeled and chopped
• 1 cup sliced hearts of palm
• 1/2 cup chopped walnuts

Steps:

• In a small bowl whisk the mayonnaise ketchup sugar lemon juice paprika and pepper together; then stir in the chopped fresh chives
• Arrange 3 cups chopped watercress on 6 individual serving plates
• Evenly top each with the apples avocado hearts of palm and walnuts
• Evenly sprinkle dressing over salads and serve

Apricot and Nectarine Salsa

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Ingredients:

• 1 cup dice apricot
• 1 cup diced nectarine
• 1/2 cup diced red pepper
• 1 jalapeno minced
• 1 clove garlic minced
• 1 tablespoon plump raisins
• 1 1/2 ounces minced onions
• 3 tablespoons fresh cilantro or 3 tablespoons parsley chopped
• 1 teaspoon crushed coriander
• 1 teaspoon dried basil or 3 fresh basil leaves chopped
• 1 lime juice of
• 1/4 teaspoon salt
• 1/8 teaspoon cracked pepper

Steps:

• Mix all ingredients together and chill 1 hour

Artichoke and Pine Nut Pesto

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Ingredients:

• 1 cup artichoke heart cooked canned would be fine and roughly chopped
• 1/8 cup raw pine nuts
• 1/4 cup extra virgin olive oil
• 1 small garlic clove peeled and minced
• 1/3 cup parmesan cheese finely grated
• coarse salt a pinch just a little since the parmesan is salty you can always add more salt when finished
• fresh ground black pepper a few grinds
• 1 -2 teaspoon fresh tarragon leaves thinly sliced use as much as you would like to tasteI like 1 t

Steps:

• Pulse the first 7 ingredients together in a food processor Stir in the tarragon and season to taste with more salt and pepper if needed
• Enjoy

Aruba AribaNon Alcoholic

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Ingredients:

• 1/2 cup orange juice
• 1/2 cup cranberry juice
• 1/2 cup pineapple juice
• 1 dash grenadine

Steps:

• Pour all ingredients into a pitcher and stir lightly Serve over ice in a tall glass with a splash of grenadine
• If you like you can garnish with a slice of orange or pineapple
• Enjoy

Asparagus Au Gratin

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Ingredients:

• 1 lb asparagus
• 2 tablespoons unsalted butter
• 2 tablespoons shallots minced
• kosher salt
• black pepper Freshly ground
• 1/2 cup creme fraiche or 1/2 cup mascarpone
• 1/4 cup gruyere cheese
• 1 teaspoon fresh tarragon

Steps:

• Preheat the broiler and position an oven rack 8 inches from the heat
• Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem Discard
• Melt butter in a large saut pan Add minced shallots and cook over moderately high heat until softened about 1 minute Add prepared asparagus season with salt and pepper and cook briefly over moderate heat stirring occasionally until crisp-tender
• Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction
• Combine crme fraiche and grated gruyere cheese Spread evenly over asparagus When ready to serve broil until golden and bubbling shifting the dish for even browning about 1-3 minutes Sprinkle with tarragon and serve

Asparagus, Mushroom and Cheese Omelet With Herbs

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Ingredients:

• 2 -3 large eggs
• 1 tablespoon water
• 1 dash ground black pepper
• 1/8-1/4 teaspoon finely chopped fresh thyme
• 3 -4 asparagus spears lightly steamed
• 1 -2 italian brown button mushroom in 1/4-inch thick slices lightly steamed
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 sprig fresh thyme for garnish

Steps:

• Heat medium skillet over medium-high heat for a minute or two until hot
• Reduce heat to medium and add the butter swirling to coat the bottom of the pan evenly
• In a small bowl use a fork to whisk together the eggs with the water and the pepper
• When butter is melted and sizzling pour the egg mixture all at once into the pan
• Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme
• Reduce heat to low cover and cook over low heat for about 3 minutes until omelet is almost completely set
• Sprinkle evenly with the cheese cover pan and continue to cook over low heat for another minute or two until cheese is melted and omelet is set
• Off the heat and use a wide spatula to carefully fold omelet in half
• Gently slide omelet out of the pan and onto a warmed plate Drizzle with any remaining melted butter in the pan
• Garnish with a sprig of thyme

Autumn Squash Soup

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Ingredients:

• 2 acorn squash
• 1 medium butternut squash
• 1 large yellow onion
• 3 garlic cloves
• 2 jalapenos
• 1 12 ounce can coconut milk
• 1 tablespoon fresh sage
• 1 tablespoon fresh thyme
• 2 tablespoons extra virgin olive oil
• 1 quart vegetable stock
• 1/4 cup maple syrup
• salt pepper

Steps:

• Cut the squashes in half vertically and arrange them face-up on a sheet pan Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour Remove the squash when its tender and soft Set aside to cool
• Chop up the onion garlic and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat Saute for about 10 minutes until the vegetables begin to soften stirring frequently Add in the vegetable stock coconut milk and a sprinkle of salt and pepper Chop up the sage and thyme and add it to the pot and stir Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe Drop the cooked squash into the soup Pour in the maple syrup optional and stir
• Puree the soup with an immersion blender or with your food processor or blender When the soup is smooth its ready to eat Adjust seasonings to your taste
• Tip 1 Try adding a little curry powder to this recipe for an extra kick of flavor I love curry seasonings in squash soup and I bet it would be a nice addition if youre a curry lover
• Tip 2 This makes a pretty thick soup If you like it a little thinner you can always increase the amount of vegetable stock in the recipe

Avocado Salad

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Ingredients:

• 5 large avocados cut up not mashed
• 2 tomatoes chopped
• 1/2 bunch fresh cilantro
• 1/2 onion
• 1 jalapeno
• Tony Chachere's Seasoning or other favorite seasoning salt
• garlic powder
• salt
• 1 lemon

Steps:

• Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy

Baked Tempeh

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Ingredients:

• 15 ounces tempeh
• 3 tablespoons olive oil
• 1 teaspoon salt

Steps:

• Cut the tempeh into slices about 1/4 inch thick
• Brush with oil oil and sprinkle with salt
• Bake at 400F until somewhat crispy and lightly browned

Banana Mango Raspberry Smoothie

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Ingredients:

• 1 banana peeled fresh or frozen
• 1 mango peeled and seeded
• 1/2 cup frozen raspberries
• 1/2 cup soymilk or 1/2 cup milk
• 1 teaspoon fresh ground flax seeds No need to ground if using a vita mix
• 2 ice cubes

Steps:

• Place all ingredients into a vita mix or blender
• Pour and enjoy

Banana Sandwich

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Ingredients:

• 1 banana
• 2 slices bread soft
• 1 teaspoon butter softened if you like your bread buttered

Steps:

• Butter bread if you like
• Mash banana in a bowl and spread over a piece of bread
• Top with other piece of bread
• Cut into 4 triangles
• Enjoy

Banana Split Waffles Vegan

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Ingredients:

• 3 tablespoons ground flax seeds
• 1/2 cup water
• 6 tablespoons margarine melted
• 1 1/2 cups soymilk
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pinch salt
• 3 tablespoons chocolate syrup
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup fresh strawberries diced
• 1/4 cup banana diced
• 1 cup fresh strawberries sliced
• 1 cup fresh pineapple sliced
• 1 medium banana sliced
• 2 tablespoons chocolate syrup
• whipped cream

Steps:

• Preheat Waffle Iron spray with non-stick spray if needed
• In a food processor or blender whip the flax seed and water together until it reaches a thick and creamy consistency about 2 minutes Add the margarine and milk and whip for another minute
• In a large bowl combine the flour baking powder and salt Create a well in the center of your dry ingredients and pour in the milk mixture Stir until just combined Add the chocolate syrup stir Fold in chocolate chips strawberries and banana
• Spoon 1/2 cup batter or the amount recommended for your waffle iron onto the hot iron Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula Close the lid and bake until the waffle is crispy Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest keeping the oven door cracked will help prevent them from getting soggy Decorate the waffle with toppings

Basic Taco/Fajita Seasoning

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Ingredients:

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin I prefer more
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes or pinch of cayenne to taste

Steps:

• Combine all ingredients and store in an airtight container

Basil Vinaigrette

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Ingredients:

• 2/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 3/4 teaspoon salt
• 2 teaspoons dried basil
• 1/4 teaspoon black pepper

Steps:

• Combine all ingredients in jar or salad dressing container
• Cover tightly shake and refrigerate

Basil, Lime and Pumpkin Seed Pesto

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Ingredients:

• 1 cup pumpkin seeds raw
• 1 cup basil packed
• 4 tablespoons lime juice
• 3 garlic cloves
• 2 tablespoons olive oil
• salt to taste
• pepper to taste

Steps:

• Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary

Bean Dip With Horseradish

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Ingredients:

• 2 cups pinto beans if you're using canned beans be sure to drain and rinse or 2 cups great northern beans if you're using canned beans be sure to drain and rinse
• 2 tablespoons extra virgin olive oil I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin
• 1 tablespoon prepared horseradish I prefer 2
• 2 scallions trimmed and minced
• 1 dash salt to taste
• 1 teaspoon crushed garlic

Steps:

• Combine beans olive oil horseradish and scallions in a blender or food processor and blend until smooth adding a little water if necessary
• Taste and season accordingly
• Transfer to serving bowl
• Serve with pita wedges veggies or crackers of choice
• Time to make does not include cooking beans

Berry Blast Smoothie

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Ingredients:

• 1/3 cup blueberries
• 1/3 cup blackberry
• 1/3 cup raspberries
• 1/4 cup acai juice
• 1/4 teaspoon fresh grated ginger
• 2 teaspoons chia seeds
• 1 cup soymilk
• 1 tablespoon honey
• 1 tablespoon plain yogurt

Steps:

• Place all ingredients in a blender
• Blend until smooth

Black Bean Dip

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Ingredients:

• 8 ounces softened cream cheese do not use whipped
• 1 can condensed black bean soup
• 2 tablespoons grated onions
• 2 dashes Tabasco sauce
• 1 dash garlic powder

Steps:

• Cream cream cheese until smooth If using canned beans add now if using soup add later
• Add in everything else and continue beating until smooth and well-blended
• Chill

Blueberry Green Tea Slushy

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Ingredients:

• 2 cups water
• 3 green tea bags decaffinated
• 1 cup blueberries
• 1/2 cup water
• 2 tablespoons agave syrup or honey or maple syrup

Steps:

• Bring 2 cups of water to a boil Add the tea bags and let steep for about 5-7 minutes Remove the tea bags and discard
• Divide the cup of blueberries between the compartments of an ice cube tray Cover with teaabout 1/2 cup and freeze
• Puree tea ice cubes in a blender with remaining tea1 1/2 cups 1/2 cup water and 2 tbls agave syrup
• Serve garnished with berries Enjoy

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Cajun Spice Mix

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Ingredients:

• 1 1/8 teaspoons salt
• 3/4 teaspoon sweet paprika
• 1/2 teaspoon white pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried sweet basil leaves

Steps:

• Mix all spices together and store in a shaker

Camping Fruit and Rice

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Ingredients:

• 1 1/2 cups Minute Rice
• 1/2 teaspoon cinnamon
• 1/4 cup dried fruit
• 1 1/2 cups water
• 2 tablespoons margarine

Steps:

• At home put the rice cinnamon and dried fruit in a zip loc bag
• Seal
• Label add 1 1/2 cups water and 2 tbs margarine
• At camp put the rice mix and the water and margarine in a saucepan with a cover
• Bring water to a boil
• Cover
• Remove from heat
• Let sit 5-7 minutes; fluff with fork
• Serve with a bit of powdered milk mixed with water

Cashew Milk Raw Foods

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Ingredients:

• 3/4 cup cashews raw
• 2 cups water
• 3 dates

Steps:

• Blend it all in the blender til it looks smooth
• Store in refridgerator Probably should consume within 4 days

Cauliflower Puree, Aka Fauxtatoes

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Ingredients:

• 1 head cauliflower 750 g or 1 1/2 lbs frozen cauliflower 750 g
• 4 tablespoons butter
• salt
• pepper

Steps:

• Remove tough core from base of cauliflower and break head into florets Place in a microwaveable casserole Add a couple of tablespoons of water and cover with the casseroles lid or another microwave-safe cover
• Cook on High for 10 to 12 minutes or until quite tender but not yet sulfury smelling The cauliflower may also be steamed or boiled
• Drain it thoroughly Puree in blender or food processor
• Add butter and season to taste salt and pepper

Cereal Combo

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Ingredients:

• 3/4 cup kellogg's Raisin Bran cereal
• 3/4 cup kellogg's All-Bran Guardian cereal
• 3/4 cup milk low-fat or skim
• 1/2 banana sliced
• 2 tablespoons raisins
• cinnamon

Steps:

• 1 Mix cereal and sliced bananas
• 2 Add milk
• 3 Add raisins and sprinkle with lots of cinnamon

Chai Tea Gift Mix

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Ingredients:

• 1/2 cup nonfat dry milk powder
• 1/2 cup powdered vanilla coffee creamer dry
• 3 tablespoons powdered sugar
• 1/4 cup unsweetened instant tea dry
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves

Steps:

• Mix all together and place in pretty airtight container and attach these instructions For each serving place 3 to 4 heaping teaspoons mix in a cup
• Fill with 8 ounces very hot water
• For creamier chai use half milk and half water

Chartreuse Cocktail

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Ingredients:

• 1 1/2 ounces tequila
• 1 ounce green chartreuse liqueur
• 1 ounce lime juice
• 1/4 cup ice Crushed

Steps:

• Pour all ingredients over ice in tightly covered container
• Shake until very cold
• Pour into serving glass; garnish with lime slice if desired

Chickpea Salad

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Ingredients:

• 16 ounces chickpeas drained and rinsed
• 4 stalks celery finely diced
• 1/2 red onion finely diced
• 1 bunch parsley coarsely chopped
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon finely ground black pepper

Steps:

• Mix all ingredients together
• Allow five minutes for flavors to mix

Chill out Frozen Hot Chocolate

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Ingredients:

• 6 fluid ounces milk
• 1/2 cup hot cocoa mix or 2 packetswe use Swiss Miss Milk Chocolate flavor
• 1 1/2-2 cups crushed ice cubes
• whipped cream
• additional hot cocoa mix

Steps:

• Pour milk into blender
• Add hot cocoa mix and ice
• Blend first at low speed and then high speed until ice is finely crushed and slushy
• Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix if desired
• Serve with a straw and enjoy
• PS This recipe was originally posted using small ice cubes At our shop we have a commercial blender that has no problem getting through these Since most people have regular blenders I have changed it to crushed ice

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Chocolate Coffee Frappuccino

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Ingredients:

• 2 tablespoons chocolate velvet millstone regular grind coffee or 2 tablespoons veneto chocolate regular grind coffee
• 1/2 cup water
• 3/4 cup soymilk
• 1 tablespoon Splenda sugar substitute to taste or 1 tablespoon artificial sweetener of choice
• 1/8 teaspoon guar gum you can find this at the local HFS
• 3 ice cubes
• 1 tablespoon walmart sugar-free chocolate syrup or 1 tablespoon your favorite chocolate syrup

Steps:

• Double brew the coffee
• Let cool
• Place coffee soy milk Splenda and guar gum in the blender blend about 15 seconds
• Add ice blend again for 15 seconds
• Place the beverage in a wide mouthed glass swirl with chocolate syrup
• Insert straw and enjoy
• Also great with mint syrup added to the blender with coffee

Chocolate Nut Crunch

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Ingredients:

• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1/2 cup finely chopped walnuts

Steps:

• Mix butter and sugar in saucepan
• Bring to a boil
• Boil 4 minutes stirring constantly
• Pour into buttered 8x8in pan
• Sprinkle with chocolate chips
• Cover and let stand for 2 minutes
• Spread chocolate
• Sprinkle with nuts

Choy Sum in Oyster Sauce

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Ingredients:

• 300 g choy sum
• 1 tablespoon vegetable oil
• 1 teaspoon garlic finely chopped
• 1 tablespoon oyster sauce

Steps:

• blanch the choy sum in a llarge pan of boiling water for 30 seconds drain ans set aside
• in a preheated wok or deep pan heat oil and stir fry garlic until fragrant add the choy sum and toss for 1 minute
• stir in the oyster sauce and serve

Cocktail Nachos

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Ingredients:

• 3 1/2 ounces cheddar cheese
• 2 ounces green pickled jalapeno peppers
• 20 corn tortilla chips
• 2 tablespoons chile salsa
• fresh cilantro leaves for serving

Steps:

• Heat the oven to 400F
• Coarsely grate the cheddar cheese and finely slice the jalapeno chilies
• Lay out the unbroken corn chips on a baking tray and top each one with a little grated cheese and two slices of jalapeno chili
• Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp
• Add a dab of chili salsa and a cilantro leaf and serve hot

Coconut Jelly

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Ingredients:

• 4 teaspoons agar-agar powder or 4 tablespoons agar-agar flakes
• 2 14 ounce cans coconut milk
• 2 cups water
• 1 teaspoon vanilla
• 1/2 cup sugar

Steps:

• Bring water to a boil
• Mix agar agar with cold water before adding to boiling water
• Mix agar agar solution in boiling water
• Let cook for 5 minutes
• Add sugar and cook till dissolved
• Add coconut milk and vanilla
• Cook 5 minutes
• Pour in dish and cool in refrigerator
• It will form two layer a clear layer and a white layer

Coleslaw With Peanuts

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Ingredients:

• 1 16 ounce cabbage and carrot coleslaw mix packaged shredded
• 1 1/2 cups red cabbage packaged shredded
• 3/4 cup celery finely sliced
• 1/3 cup green onion finely chopped
• 1/3 cup red wine vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 1/2 teaspoon seasoning salt
• 1/4-1/2 teaspoon garlic powder
• 1/3 cup vegetable oil
• garlic pepper seasoning
• 1 cup dry roasted peanuts

Steps:

• In a large mixing bowl combine coleslaw red cabbage celery and green onions
• In a small bowl whisk together wine vinegar water sugar seasoned salt garlic powder and oil
• Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well
• Refrigerate until ready to serve

Copycat Trader Vic's Mai Tai

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Ingredients:

• 2 ounces of 17 year old j wray nephew rum
• 1 lime juice of
• 1/2 ounce holland dekuyper orange Curacao
• 1/4 ounce trader vic rock candy syrup
• 1/2 ounce french garier orgeat syrup

Steps:

• Pour all ingredients over shaved ice in a cocktail shaker
• Shake vigorously and pour into a collins glass
• Add a sprig of fresh mint

Cous-Cous Salad

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Ingredients:

• 1 3/4 cups couscous
• 2 teaspoons ground turmeric
• 1 small red onion finely chopped
• 1 lebanese cucumber roughly chopped
• 1/2 bunch coriander leaves chopped
• 1/2 bunch mint leaf chopped
• 1/4 cup currants
• 1/4 cup pine nuts toasted
• 1 teaspoon ground cinnamon
• 1/3 cup olive oil
• 1 lemon juice and zest of

Steps:

• Place couscous in a laarge bowl and pour over 2 cups of boiling water
• Cover and set aside for 5-10 minutes then fluff with a fork prepare ingredients in the mean time
• Add remaining ingredients
• Season with salt and pepper
• Mix well
• Enjoy

Craig Claiborne's Vinaigrette

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Ingredients:

• 2 teaspoons Dijon mustard
• salt to taste
• pepper to taste
• 1 tablespoon red wine vinegar
• 1/3 cup corn oil or 1/3 cup olive oil
• 1 tablespoon shallot chopped fine

Steps:

• In a bowl add mustard salt pepper and vinegar
• Stir well; to make smooth whisk while adding the oil slowly
• You want to get it thick like mayonnaise
• Add the shallots and mix well

Crazy Good Hummus

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Ingredients:

• 3 garlic cloves
• 1/2 lemon juice
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1/4 cup water
• 1 15 ounce can garbanzo beans drained and rinsed
• 1 teaspoon salt
• 1 tablespoon parsley

Steps:

• Juice lemon and combine with garlic in processor Chop finely Add water
• olive oil and garbanzo beans Chop finely Transfer to a bowl Mix remaining ingredients in bowl
• In a pinch you can use peanut butter in place of tahini
• but it wont be the same Tahini is ground sesame seeds and its a paste -- mmmm

Cream Cheese Fingers

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Ingredients:

• 1 -2 loaf French bread 2 8 oz each or l large loaf
• 8 ounces cream cheese or 8 ounces neufchatel cheese
• 1 envelope hidden valley ranch dressing mix
• 4 cups mushrooms or 4 cups grated cheese etc You might even try pineapple

Steps:

• Slice bread crosswise into 1 inch fingers leaving attached
• Mix cream cheese and salad dressing mix together
• Spread on bread
• Pile on toppings
• Broil until brown and bubbly
• Makes just about 4 1/2 dozen fingers
• Enjoy

Creamy Banana-Berry Smoothie

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Ingredients:

• 2 cups ice
• 1 whole banana fresh or frozen
• 4 medium strawberries fresh or frozen
• 1/4 cup orange juice
• 1 6 ounce container vanilla yogurt

Steps:

• Crush ice in blender
• Add banana strawberries and orange juice until blended
• Pour in yogurt and blend
• Pour smoothie into cups and top with additional strawberries for decoration
• Enjoy

Creamy Red Pepper Crostini

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Ingredients:

• 1 8 ounce package cream cheese softened
• 3 green onions chopped
• 1 garlic clove minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup fresh parsley finely chopped
• 1 teaspoon salt
• 1 1/2 cups shredded parmesan cheese divided
• 2 whole roasted red peppers diced
• 1 long baguette
• olive oil

Steps:

• In a medium sized bowl; add the Cream Cheese Chopped Green Onions Minced Garlic Lemon Zest Lemon Juice Chopped Parsley and Salt Mix until well combined
• Stir in 1 cup of the Shredded Parmesan Cheese
• Gently stir in the Diced Roasted Red Pepper try not to mash them
• Turn oven onto Broil
• Cut Baguette into slices slices should be about 2 centimeters thick
• Place Bread slices onto a cookie sheet drizzle Bread lightly with Olive Oil
• Broil until Bread turns golden brown watch carefully this will burn easily
• Remove the cookie sheet from the oven and turn over the bread slices they should be soft side up
• Spread about 1 tbsp of the Cream Cheese mixture onto the soft side of the Bread Slices repeat for each Bread slice
• Sprinkle the remaining Shredded Parmesan Cheese over the Crostini
• Broil until the Cheese mixture begins to bubble being careful not to burn them

Creole Tomato Salad

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Ingredients:

• 3 ripe tomatoes cut into 1/4-inch thick slices about 2 lbs
• 1 vidalia onions or 1 other sweet onion thinly sliced and separated into rings
• 1/4 teaspoon salt
• 1 tablespoon of fresh mint thinly sliced
• 2 teaspoons fresh chives chopped
• 4 teaspoons olive oil
• 4 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh garlic minced

Steps:

• To prepare salad alternate tomato and onion slices on a platter Sprinkle with salt Top with mint and chives
• To prepare vinaigrette combine oil vinegar mustard and garlic in a jar Cover tightly; shake vigorously
• Drizzle vinaigrette over salad and serve it at room temperature

Cucumber-Only Salad

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Ingredients:

• 1 cucumber
• 4 tablespoons fat-free Italian salad dressing

Steps:

• Peel cucumber and slice
• De-gut center of cucumber to take away seeds and mushy part
• Put cucumber slices in bowl and pour fat free italian dressing on top
• Best if chilled overnight
• but can be eaten right away

Curried Lentil Cabbage Salad

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Ingredients:

• 8 cups green cabbage chopped
• 4 cups lentils soaked for 8 hoursdrainedand sprouted
• 1 sweet onion chopped
• 1 yellow bell pepper
• 1 red bell pepper
• 8 cloves garlic
• 1/2 cup fresh lemon juice
• 3 tablespoons curry powder
• 1 1/4 cups cold pressed olive oil
• 3 teaspoons celtic sea salt

Steps:

• Mix cabbage lentils onion and peppers in a serving bowl
• Blend garlic lemon juice curry olive oil and salt for dressing
• Stir the dressing in with the chopped vegetables

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

Easy Guacamole

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Ingredients:

• 1 1/2 tablespoons red onions coarsely chopped
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 1 garlic clove
• 1/2 small jalapeno pepper
• 1 avocado peeled
• 1 tablespoon cilantro leaf

Steps:

• Place first 5 ingredients in a food processor
• Pulse 5 times or until finely chopped
• Add avocado and process until smooth
• Sprinkle with cilantro

Eggless Eggnog

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Ingredients:

• 2 1/2 cups silken tofu
• 2 cups soymilk
• 1 tablespoon vanilla extract
• 1/2-3/4 cup dry sweetener
• 2 tablespoons maple syrup
• 1/4 teaspoon turmeric
• 1/4-1/2 teaspoon nutmeg
• 1/2-1 cup rum or 1/2-1 cup brandy

Steps:

• In a blender or food processor puree all the ingredients thoroughly until smooth and creamy
• Serve well chilled

English Pea Salad

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Ingredients:

• 2 15 ounce cans English peas well drained
• 2 hard-boiled eggs boiled and peeled
• 1/2 medium onion peeled and minced
• 4 tablespoons pickle relish
• 4 tablespoons mayonnaise

Steps:

• Place peas in a large bowl
• Chop hard boiled eggs and add to peas along with the minced onion pickle relish and mayonnaise
• Stir gently to combine
• Chill until ready to serve

Ensalata Campesina Chilean Country Salad

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Ingredients:

• 2 cups canned garbanzo beans drained and rinsed chickpeas
• 8 ounces cream cheese diced
• 2 onions thinly sliced
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt or to taste
• 1/2 teaspoon ground coriander NOT cilantro
• lettuce for serving
• 3 hardboiled egg peeled and quartered for garnish

Steps:

• Combine beans cream cheese and onions in a bowl
• Mix oil lemon juice salt and coriander
• Pour over bean mixture
• Toss lightly and chill
• Serve on lettuce leaves and garnish with egg quarters

Fat Free Vegetable Dip

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Ingredients:

• 1 envelope fat-free ranch dressing mix
• 16 ounces fat free sour cream

Steps:

• Mix sour cream and ranch dressing and chill
• Serve with any vegetables

Fava Bean Salad

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Ingredients:

• 1 19 ounce can fava beans or 2 cups young fresh fava beans out-of-the pod and steamed
• 1 medium English cucumber coarsely chopped
• 1 large roma tomato coarsely chopped
• 1 cup pitted kalamata olive chopped
• 1 medium red onion finely chopped
• 1 head romaine lettuce finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried sweet basil leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup flat leaf parsley finely chopped
• coarse-ground black pepper
• sea salt

Steps:

• Combine fava beans chopped cucumber tomato olives red onion romaine and parsley in a bowl
• For the dressing combine olive oil red wine vinegar water and the remainder of the spices in a lidded jar
• Shake jar until dressing ingredients are thoroughly mixed
• Pour dressing over salad and mix ingredients until well coated
• Refrigerate at least 1 hour before serving
• Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation
• Makes 4 main dish or 6 side-dish servings
• Variations on a Theme If fava beans are not available or not in season substitute 2 cups cooked cannellini white kidney or Great Northern white beans in the recipe

Festive Butter

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Ingredients:

• 4 1/2 ounces butter softened
• 8 tablespoons fresh parsley finely chopped
• 1 roasted pepper peeled and cut into short strips

Steps:

• Mix together the butter parsley and red pepper strips
• Wrap the red pepper butter up in foil forming a cylinder shape Chill in the refrigerator for 24 hours
• Cut the butter in half cm thick slices and serve

Five Minute Tortilla Pizzas

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Ingredients:

• olive oil flavored cooking spray
• garlic powder
• 2 whole wheat tortillas
• 8 -10 tablespoons pizza sauce
• 4 -6 tablespoons mozzarella cheese shredded

Steps:

• Heat the oven to 450 degrees
• Spray each tortilla lightly with the olive oil spray
• and then flip them over
• so that the oiled side is facing down
• Lightly sprinkle the top of the tortillas with garlic powder
• Cut each tortilla in half this will allow you to fit both tortillas on the pizza stone and arrange on a pizza stone
• Evenly divide the tomato sauce over the tortillas Sprinkle with the cheese
• Add any additional toppings you desire
• and put the pizza stone into the oven Watch carefully to ensure the pizza doesnt burn In my convection oven
• the pizza was done after a mere 5 minutes

Forum Famous Cheese Ring

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Ingredients:

• 1 liter b shredded cheddar cheese
• 1 medium onion grated
• 3/4 cup mayonnaise
• 1 cup finely chopped pecans
• 1 garlic clove
• 1/2 teaspoon Tabasco sauce
• 1 14 ounce jar raspberry preserves

Steps:

• Mix all ingredients EXCEPT Raspberry Preserves together and place in a spring form pan Refrigerate for at least 2 hours no more than 10
• Remove from spring form pan and place on serving dish and cover with 1 jar of Raspberry preserves Surround with crackers and serve
• YUMMY

Four Bean Mix Bruschetta

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Ingredients:

• 1 75 g can four-bean mix drained
• 1 garlic clove
• 1 tablespoon chili
• 2 cherry tomatoes
• 1/4 roasted red pepper no seeds
• 2 tablespoons water

Steps:

• Combine ingredients in blender
• Blend and serve
• Serve on toast with some boccocini on top with a drizzle of extra virgin olive oil or cut some vegies and serve as a dip

French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

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Ingredients:

• 200 g white caster sugar
• 6 -10 heads dried lavender
• 3 vanilla pod

Steps:

• Place the lavender heads and about 2 tablespoons sugar into a food mixer or coffee/spice blender Pulse together for about 1 minute or until the lavender is ground the same consistency as ground spices
• Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
• Mix well
• In tall jar Kilner jars are good pour half the lavender sugar; place the three vanilla pods in the jar towards the outside so they may be seen
• Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
• Seal and keep for about 2 weeks before using
• Store in a dark dry and cool place
• This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
• Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc

Fresh Pineapple Fruit Salad

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Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Frosty Summer Watermelon Cooler

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Ingredients:

• 2 frozen bananas
• 2 cups seeded watermelon
• 1 cup apple juice

Steps:

• In a blender pour the apple juice and add the frozen bananas
• Add the chunks of watermelon
• Blend on high until the consistency of a drink

Fruit and Flower Salad

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Ingredients:

• 1/2 cantaloupe
• 1 cup fresh pineapple cubed
• 1/2 pint fresh strawberries
• 1/2 pint fresh blackberries
• 1 banana peeled and thinly sliced
• 1 cup green seedless grape
• 1 mango peeled and cubed
• 4 ounces swiss cheese
• 2 tablespoons rose water to taste
• 1 cup plain low-fat yogurt
• 4 tablespoons mango chutney to taste
• 1/2 cup almonds toasted
• 1 cup fresh edible flower

Steps:

• Combine fruit and cheese in bowl
• Sprinkle with rosewater
• Blend yoghurt and chutney
• Pour over salad
• toss if desired
• To serve spoon individual portions and garnish with flowers

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Gin Fizz

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Ingredients:

• 3 tablespoons gin 2 measures
• 1/2 large lemon juiced
• 1 teaspoon superfine sugar 5 ml
• soda water

Steps:

• Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
• Prepare a tall frosted narrow glass by filling with ice half-way
• Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
• Cheers

Greek-Style Chickpea Salad

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Ingredients:

• 2 15 1/2 ounce cans chickpeas drained and rinsed
• 1/2 small red onion minced
• 3/4 cup cucumber peeled and chopped about 1/2 large cucumber
• 1/4 cup fresh mint leaves minced
• 2 ounces feta cheese crumbled about 1/2 cup
• 1 tablespoon fresh parsley minced
• 3 tablespoons lemon juice
• 2 tablespoons kalamata olives pitted and minced
• 1 tablespoon Dijon mustard use any variation
• 1 tablespoon olive oil
• 1 garlic clove minced
• salt and pepper to taste

Steps:

• In a large bowl toss together chickpeas onion cucumber mint feta and parsley
• In a small bowl whisk together lemon juice olives mustard oil and garlic
• Pour dressing into the large bowl with chickpeas and vegetables until combined
• Season with salt and pepper to taste

Green Olive Sauce With Pasta, Fish or Omelet

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Ingredients:

• 3 large garlic cloves minced
• 1 large yellow onion very finely chopped
• 1 tablespoon extra-virgin olive oil
• scant 3/4 cup vegetable broth
• 1/3 cup heavy cream
• 1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
• fresh lemon juice

Steps:

• In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
• Add the both and cream and bring to a simmer
• Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
• You can keep this as is or for a more sauce like consistency feel free to blend/puree

Grilled Cheese Sandwiches

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Ingredients:

• 8 slices French bread or 8 slices Italian bread
• 1/4 cup Dijon mustard
• 4 ounces old cheddar cheese
• 4 slices sweet onions
• 3 tablespoons butter softened

Steps:

• Spread 1 side of each slice of bread with mustard
• Using a cheese slicer thinly slice cheese; arrange half on half of the bread slices
• Top with onion and remaining cheese
• Sandwich with remaining bread mustard sidedown
• Spread butter over both sides of sandwich
• Place on greased grill over medium-low heat; close lid and grill turning once until golden and cheese is melted about 10 minutes Cut in half

Grilled Corn on the Cob W/ Chipotle, Molasses, and Orange Glaze

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Ingredients:

• 1/4 cup unsalted butter 1/2 stick
• 2 tablespoons frozen orange juice concentrate
• 2 teaspoons minced canned chipotle chiles
• 2 teaspoons mild-flavored molasses light
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro
• 6 ears corn shucked

Steps:

• Prepare barbecue medium-high heat--
• Mix butter orange juice concentrate chipotle chiles molasses and salt in microwave-safe bowl
• Microwave on high until melted about 20 seconds or melt butter in saucepan with next 4 ingredients over medium-low heat
• Stir in cilantro
• Grill corn until beginning to blacken in spots turning occasionally about 3 minutes
• Brush generously with glaze
• Grill until glaze sets about 3 minutes longer
• Transfer to platter and brush corn with additional glaze
• Serve passing remaining glaze and additional salt separately

Grilled Garlic Scapes

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Ingredients:

• 1 lb garlic scape
• olive oil
• salt
• pepper

Steps:

• Cut scapes into pieces about 2 inches longamp; place onto a large sheet of foil wrap
• Sprinkle liberally with olive oil; season to taste with saltamp; pepper
• Bundle up the foilamp; grill for about 10 minutes or until softamp; golden

Grilled Portobellos

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Ingredients:

• 4 portabella mushrooms stems removed
• 1/2 cup dry white wine
• 2 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves minced
• 1 teaspoon liquid smoke

Steps:

• Place the portobellos gills up in a rimmed baking sheet Mix all the marinade ingredients together and spoon over the mushrooms Let marinate for at least half an hour
• sporking the marinade back onto the mushrooms every ten minutes or so
• Preheat your grill over medium high Spray it with nonstick cooking spray Place the mushrooms gills up on the grill and cover Cook for about 5 minutes; there should be grill marks on the caps Flip over and cook for about another 3 minutes Cooking time may vary Mushrooms will be done when you press the center with the tongs and its very soft and juicy To serve
• let them sit on the cutting board for a few minutes to cool off for a bit
• then slice into 1/2 inch pieces I like them best when sliced at an angle Serve warm

Grilled Squash and Zucchini

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Ingredients:

• 1 small zucchini
• 1 small squash
• 1 teaspoon Mrs Dash seasoning mix

Steps:

• Slice zucchini and squash into 1/2 slices
• Grill for 3-5 minutes
• I like to use my George Foreman Grill
• Sprinkle with Mrs Dash

Grilled Yellow Squash and Zucchini

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Ingredients:

• 3 -4 small summer squash combination of zucchini and yellow squash
• 1 garlic clove minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Steps:

• Halve each squash but do not peel
• Combine sauce ingredients and brush squash with sauce
• Place on medium hot grill and cook about 5 minutes on each side basting frequently with the sauce

Guacamole

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Ingredients:

• 1 large very ripe avocado
• 1 tablespoon fresh lemon juice
• 2 tablespoons scallions minced
• 2 tablespoons fresh coriander leaves chopped
• salt
• pepper

Steps:

• Halve pit and peel the avocado reserving the pit
• In a ceramic or glass bowl with a fork mash the avocado with the lemon juice
• Stir in scallion coriander salt and pepper
• Add the reserved pit
• Chill the guacamole covered for 1 hour
• Serve with salso sour creamamp; chips
• Add to your favorite mexican dish

Guasanas mexican Fresh Chickpea/garbanzo Snack

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Ingredients:

• 2 cups fresh chickpeas in pods
• 1/3 cup water
• 1/2 teaspoon salt

Steps:

• Wash the chickpeas
• Add the salt to the water
• Heat a cast iron skillet or a griddle
• Pour the salted water onto the skillet
• Put the chickpeas
• still in their pods
• in the steaming water
• Let steam for a few minutes
• until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw
• so they really dont need to cook much
• Remove all the chickpeas in their pods from the skillet Shell and eat as a healthy snack

Hannah's Supremely Cheesy Sauce for Veggies Etc

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove
• 1/2 cup swiss cheese
• 1/4 cup asiago cheese
• 1/4 cup romano cheese
• 1/4 teaspoon ground pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon hot red pepper flakes

Steps:

• Warm the milk in the microwave for 1 -2 minutes Grate the cheeses and crush the garlic Melt Butter in a large saucepan on medium heat Add flour and stir together Let cook for 2 minutes and then add milk and whisk until smooth Adjust heat and bring to a simmer Add crushed garlic cheeses and seasoning and whisk smooth until smooth and creamy adding a little more milk to thin if the sauce becomes too thick Only add salt after tasting as the chees and butter contain salt
• Serve over veggies chicken fish or pasta

Healthy Egg Salad Sandwich

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Ingredients:

• 2 hard-boiled eggs
• 2 chopped scallions white and green parts
• 2 tablespoons Dijon mustard
• 2 pieces lettuce I prefer romaine
• 4 slices whole grain bread toasted
• salt and pepper

Steps:

• With the back of a fork mash egg yolk with mustard to make a thick paste
• Stir in chopped scallions and chopped egg white Mix in salt and pepper as desired
• Divide mixture on top of 2 slices of bread
• Top with lettuce leaves and cover with remaining slices of bread Makes 2 sandwiches

Herb Marinated Mushrooms

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Ingredients:

• 1 tablespoon vegetable oil
• 2/3 cup white wine vinegar
• 2 garlic cloves minced
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons water
• 3 tablespoons fresh basil chopped
• 2 teaspoons dried tarragon
• 3 green onions minced
• 1 1/2 lbs mushrooms trimmed
• 2 tablespoons chopped parsley

Steps:

• Whisk all of the ingredients except the mushrooms and parsley in a medium bowl until blended
• Add the mushrooms and toss gently to mix
• Cover and refrigerate 3-4 hours Toss mushrooms drain and spoon into a serving bowl
• Sprinkle with chopped parsley

Herb Omelette With Mustard Mushrooms

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Ingredients:

• 50 g butter softened
• 1 tablespoon coarse grain mustard
• 4 field mushrooms
• 4 eggs
• 2 tablespoons chopped mixed herbs
• salt and pepper

Steps:

• Mix 40g of the butter with the mustard and then divide the butter between the mushrooms Grill under a hot grill for 5 - 6 mins and keep warm
• Crack the eggs into a bowl and beat well Add herbs and seasoning
• Melt the remaining butter in a pan when the butter is foamy add the eggs
• Cook omelette to your preferred level of doneness and remove from the pan
• Serve half the omelette with 2 mushrooms and some crusty bread

Herb Salt

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Ingredients:

• 1/2 teaspoon basil
• 1/4 teaspoon thyme
• 1/4 teaspoon dill weed
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley

Steps:

• Combine all ingredients and grind with a mortar and pestle
• Store in a small herb jar

High Protein Yogurt amp; Berries

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Ingredients:

• 1 cup Greek yogurt or 1 cup balkan style yogurt
• 1 scoop whey protein
• 1/2 cup mixed berry
• 3/4 cup low-fat granola

Steps:

• Poor yogurt in desired bowl
• Stir in whey protein
• Place berries on top
• Sprinkle granola on top

Homemade Veggie Bread-Slice 'Pizzas'

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Ingredients:

• 6 slices whole wheat bread
• 1/2 cup salsa I use a mild vegetarian one
• 1 medium tomatoes diced
• 1 medium onion finely chopped
• 1 medium green bell pepper diced
• 3 tablespoons fresh corn kernels or 3 tablespoons frozen corn kernels blanched
• 1/2 cup cheddar cheese grated
• oregano

Steps:

• In a bowl mix together the chopped tomatoes onion and bell pepper
• Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
• Top the slices with a sprinking of oregano about 1/2 teaspoon each
• Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
• Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
• Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
• Serve/eat hot; enjoy

Honey Graham Peanut Butter Crunchies

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Ingredients:

• 2 cups peanut butter chips
• 2 tablespoons shortening
• 1 1/2 cups coarsely crushed pretzels
• 1 cup Honey Graham cereal
• 1/2 cup slivered almonds

Steps:

• Line cookie sheet with wax paper
• Combine peanut butter chips with shortening in medium microwavable bowl
• Microwave on high for 1 1/2 minutes
• Stir only for a few seconds
• If needed microwave about 15 additional seconds to melt mixture; stir well Chips should be completely melted and mix should be smooth
• Stir into mixture crushed pretzels almonds and cereal; combine well
• Drop by spoonfuls onto wax paper
• Let cool for approx 1/2 hour until firm and cooled off

Hootenanny Potatoes and Mushrooms

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Ingredients:

• 1 potato
• mushroom sliced
• cajun seasoning
• 1 teaspoon canola oil
• salt
• pepper

Steps:

• Oil your pan
• cut the potatoes
• either sliced of cubed
• and put them inches Season with Salt and Pepper
• Let sit
• or feel free to keep flipping and moving the potatoes around
• Which ever method you prefer
• is up to you
• Just before the potatoes begin to brown
• add the Cajun Seasoning amount is your preference
• Make sure that all the potatoes are seasoned
• After about another minute
• add the mushrooms
• You can add another amount of cajun seasoning if you want it extra spicy
• After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
• and enjoy

Horseradish amp; Tofu Sandwich

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Ingredients:

• 1/4 cup plain nonfat yogurt or 1/4 cup vegan mayonnaise
• 1 1/2 teaspoons grated fresh horseradish or 1 tablespoon bottled horseradish
• 1 dash cayenne pepper
• 8 slices whole grain bread
• 10 1/2 ounces lite silken extra firm tofu thinly sliced
• 1 large tomatoes thinly sliced
• 1 cup alfalfa sprouts or 1 cup radish sprouts
• 4 lettuce leaves

Steps:

• Note Beginners may want to marinate the tofu in their favorite sauce such as Kens Sundried tomato dressing overnight or use a flavored tofu cutlet in place of the silken The one I use tastes just like fried chicken
• Also note I omit the sprouts and use lettuce
• In bowl mix the first three ingedients Spread on bread
• Now on the bread layer the tofu
• tomato and sprouts
• Top with bread
• For vegan use the vegan mayo

Hot Party Drink

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Ingredients:

• 1 1 ounce can pineapple juice Not concentrate
• 1 apple cored and sliced
• 3 -4 tablespoons brown sugar
• 2 broken cinnamon sticks
• 2 orange-flavored tea bags

Steps:

• Bring juice apple brown sugar and cinnamin stick to a boil and boil for 2 minutes
• Remove from heat
• Add tea bags and steep for 2-3 minutes and then remove

In-N-Homage Animal-Style Salad

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Ingredients:

• 4 cups chopped romaine lettuce
• 1 large tomatoes chopped
• 2 tablespoons roughly chopped dill pickles
• 1/2 cup chopped onion
• 1 Boca meatless ground burger
• 1 teaspoon yellow mustard
• 2 tablespoons shredded fat-free cheddar cheese
• 2 tablespoons fat-free thousand island dressing

Steps:

• Place lettuce in a large bowl and top with chopped tomato and pickle Set aside
• Bring a skillet sprayed with nonstick spray to high heat on the stove Add onion and cook until slightly browned and softened about 3 minutes Transfer to the large bowl and set aside
• Prepare Boca patty according to package instructions either in the microwave or in a skillet sprayed with nonstick spray Once just cool enough to handle chop into bite-sized pieces and transfer to a small bowl Add mustard and toss to coat Transfer the mustard-y burger bites to the salad bowl Evenly top salad with cheese and dressing Now EAT

Jerk Seasoning

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Ingredients:

• 2 teaspoons whole allspice
• 2 teaspoons whole black peppercorns
• 2 tablespoons onions dried minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 2 teaspoons thyme dried

Steps:

• Put allspice and peppercorns in spice grinder
• Grind very coarsely 1 to 2 1-second pulses
• Add all other ingredients and pulse until you have a coarse powder

Jerked Honey Rum Glaze

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Ingredients:

• 1 teaspoon jerk seasoning
• 4 tablespoons runny honey
• 2 teaspoons dark rum

Steps:

• Combine seasoning honey and rum Brush onto meat just before and during grilling
• Make up to 1 month in advance cover and refrigerate

Kiwi and Pineapple Smoothie

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Ingredients:

• 1 1/2 cups pineapple juice
• 1 tablespoon honey
• 10 kiwi peeled diced
• 2 cups pineapple diced fresh or canned
• 2 bananas frozen

Steps:

• Put all the ingredients in a blender amp; process until smooth
• Pour into two tall glasses amp; ENJOY

Layered Ice Cream Candy Cake

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Ingredients:

• 24 ice cream sandwiches
• 8 ounces Cool Whip
• 1 11 3/4 ounce chocolate syrup
• 1 11 3/4 ounce butterscotch syrup or 1 11 3/4 ounce caramel syrup
• 4 Snickers candy bars or your favorite candy bar
• 1/2 cup peanuts

Steps:

• Layer 12 ice cream sandwiches in a 9x13 pan
• Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts
• Repeat then freeze

Lemon Dijon Green Beans

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Ingredients:

• 1 lb green beans can use fresh or frozen
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1/4-1/2 teaspoon dill weed
• 2 tablespoons slivered almonds toasted
• salt and pepper

Steps:

• I usually steam the green beans for 5-7 minutes to get them a bit tender
• Melt butter or margarine in large frying pan
• Add green beans and cook on medium hight heat until coated with butter
• Add lemon juice mustard and dill
• Toss with beans until coated well and heated through
• Check taste add salt or pepper if desired
• Sprinkle with toased almonds before serving
• Note almonds can be toasted in oven on a baking sheet 350 degrees for 5-7 minutes

Lemon Yogurt Fluff

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Ingredients:

• 1/2 cup nonfat vanilla yogurt
• 2 teaspoons frozen lemonade concentrate
• 1/2 cup frozen light whipped dessert topping like Cool Whip
• 2 cups fresh fruit

Steps:

• Combine yogurt lemonade and whipped topping in a small bowl
• Serve over fresh fruit

Lemony Light Waldorf Salad

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Ingredients:

• 1/2 cup raw honey or 1/2 cup agave nectar
• 1 lemon juice of
• 1/4 cup tahini
• 4 cups mixed baby lettuces and spring greens
• 2 red apples chopped
• 3 celery ribs diced
• 2 cups red grapes
• 1 cup walnuts

Steps:

• Combine honey lemon and tahini in large mixing bowl and whisk together until well incorporated
• Place remaining ingredients in bowl and mix gently until everything is coated with dressing
• Transfer to salad plates and dust with cinnamon

Lentil Loaf

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Ingredients:

• 6 ounces red lentils split
• 8 fluid ounces water
• 1 bay leaf
• 4 ounces cheese grated
• 1 onion finely chopped
• 1 1/2 ounces whole wheat breadcrumbs
• 1 tablespoon parsley chopped
• 1 tablespoon lemon juice
• 1 egg
• to taste salt and pepper
• to taste butter for coating tin
• to taste dried crumbs for coating tin

Steps:

• Put lentils water and bay leaf into saucepan and simmer uncovered until lentils are tender all liquid absorbed - about 20 mins
• Remove bay leaf
• Oven to Gas Mark 5
• Grease loaf tin with butter sprinkle with dried crumbs
• Add cheese onion mushrooms breadcrumbs parsley lemon juice and egg to lentils
• Mix well
• Season well
• Bake in tin uncovered for 45-60 mins until firm and golden brown on top
• Hope you like it Eve

Light Strawberry Smoothie

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Ingredients:

• 8 -10 medium strawberries
• 1/3 cup milk
• 1/4 cup water
• 2 tablespoons Splenda sugar substitute
• 1/2 teaspoon vanilla extract
• 7 ice cubes or 1 1/2 cups crushed ice

Steps:

• Place strawberries in blender first followed by liquid ingredients
• Blend on low for 20 seconds
• Slowly blend in each ice cube until smooth and serve immediately

Lower Fat and Calorie Version of Microwave Mug Cake 322553

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Ingredients:

• 4 tablespoons self rising flour
• 4 tablespoons Splenda granular
• 2 tablespoons cocoa powder
• 3 tablespoons skim milk
• 4 ounces unsweetened applesauce
• 2 -3 drops vanilla

Steps:

• Coat a large mug with cooking spray Add all ingredients and stir Microwave for 25 - 3 minutes

Maggie's Stuffed Tomato

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Ingredients:

• 1 medium tomatoes
• 1/4 cucumber seeded and chopped
• 1 tablespoon fresh cilantro chopped
• 2 tablespoons fresh basil chopped
• 1/4 cup cottage cheese low-fat or non-fat are fine
• 1/8 teaspoon salt or to taste
• 1/8 teaspoon black pepper or to taste
• 1/8 teaspoon paprika or to taste

Steps:

• Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top Do not discard removed portion
• Use a spoon to remove any seeds remaining inside the tomato so that the result is not too runny
• and pour out any remaining liquid
• then use a knife to remove any seeds attached to the removed portion
• and then chop that portion into small pieces and set aside
• In a small bowl
• combine all ingredients except for the now hollow tomato
• and spoon the mixture into the tomato If served in a small bowl
• its fine if some overflows
• If desired
• garnish with small sprig of cilantro and another dash of black pepper fresh ground is best or a dash of paprika
• Enjoy

Mango Custard Vegan

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Ingredients:

• 2 mangoes
• 1/2 cup ice
• 12 ounces coconut milk
• 2 teaspoons agave nectar
• 2 teaspoons agar-agar

Steps:

• In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
• Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving

Mango Strawberry Snow Cones

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Ingredients:

• 2 mangoes peeled and chopped
• 1 pint strawberry hulled and sliced
• 1 lime juice of plus
• lime wedge for garnish
• 8 cups ice
• mint leaf for garnish

Steps:

• Put the mangoes and strawberries into a blender or food processor Squeeze in the lime juice and puree
• Crush ice in a food processor or blender until it is very fine
• like snow Pile the crushed ice into dessert dishes; pour the fruit puree over until you cant see any more white
• Alternatively
• you can just blend everything up at the same time
• Garnish with lime wedges and mint; serve immediately

Maple Apple Dip

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Ingredients:

• 1 cup silken tofu
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 -2 medium apple

Steps:

• In a blender or food processor blend together the tofu cinnamon vanilla and maple syrup until smooth
• Spoon into a small bowl and use as a dip for the slices of apple and other fruit

Mayonnaise by June

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Ingredients:

• 2 eggs
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 tablespoon butter
• 1/2-1 teaspoon dry mustard
• salt and pepper

Steps:

• Beat all ingredients together with a whisk
• Place into saucepan and heat stirring at all times until boils

Melon Gelato Normal or Gluten Free Version

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Ingredients:

• 500 g melon cantaloupe peeled and chopped
• 100 ml soy cream or single cream
• 1 egg white whisked to firm peaks
• 60 g sugar

Steps:

• Put the chopped melon in the freezer for a couple of hours This helps the ice cream machine along
• Blend the melon with the sugar until very smooth and frothy
• Add the cream and blend further
• Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream With the machine still going add in the whisked whites These will become incorporated into the ice cream making it softer
• I have made this ice cream without the egg white sucsessfully

Mexican Cabbage,Pineapple,Avocado Salad

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Ingredients:

• 1 medium green cabbage washed and cored
• 1 cup fresh pineapple chopped
• 1 medium avocado chopped
• 2 limes juice only
• salt to taste

Steps:

• Shred the cabbage finely
• Chop the pineapple and avocado
• Mix all ingredientstoss gentlyand serve

Mirj's Foolproof Microwave Rice - Perfect Every Time

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Ingredients:

• 1 cup rice I like Basmati or Persian
• 2 cups water
• 1 dash salt

Steps:

• Put rice in a micro-safe bowl
• Add water
• Swirl for 2 seconds
• Add salt
• Swirl again
• Cover with vented plastic wrap or a loose plastic cover
• Nuke on high for 12 minutes
• Let rest for 5 minutes
• Dump rice into a strainer and rinse under cold water
• Place in micro-safe serving dish or back in the rinsed out bowl
• add seasonings to taste onion soup mix
• salt and pepper
• hot chilles
• whatever you like in your rice and heat on medium for 5 minutes until it reaches desired serving temperature
• If the rice is going to be part of a salad
• you can use it straight away
• This makes perfect
• every grain separate rice
• every time

Miso Mustard Greens

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Ingredients:

• 1 bunch turnips or 1 bunch other greens
• 2 tablespoons white miso
• 1 tablespoon mustard powder
• about 1 tbsp mirin or cooking water to smooth the sauce

Steps:

• Boil greens until done to your liking drain and chop
• mix this sauce together until smooth and mix in with the chopped greens
• This much mustard powder makes it very hot You could cut back

Mochaccino Smoothie

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Ingredients:

• 6 ounces chocolate yogurt
• 1/2 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup 1 squeeze
• 1 cup ice cube

Steps:

• Blend all ingredients in a blender to desired consistency and serve

Moroccan Shallot Relish

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Ingredients:

• 1/2 cup finely chopped shallot
• 1/2 cup finely chopped flat leaf parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice to taste
• 1/2 teaspoon salt to taste
• 1/2 teaspoon pepper to taste

Steps:

• Combine all ingredients except salt and pepper in a bowl and toss to mix
• Add salt and pepper and toss again
• Best served within 2 hours of being made

Mulling Syrup for Wine

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Ingredients:

• 250 g golden caster sugar
• 3 cinnamon sticks
• 12 juniper berries
• 6 -9 whole cloves
• 3/4 teaspoon grated nutmeg
• 2 tablespoons Grand Marnier

Steps:

• Put all the ingredients into a large pan with 900ml or 1 1/2 pints of water
• Heat the mixture very gently to dissolve the sugar slowly then boil for five minutes
• Leave to cool in the pan
• Sterilise a funnel by pouring boiling water over it then use to divide the mulling syrup among three sterilised bottles 300ml or 10 fl oz each
• Divide the cinnamon sticks and juniper berries among the bottles
• Seal and store for up to two months
• When ready to serve pour the syrup into a pan add three slices each of orange and lemon plus a bottle of medium red wine
• Warm through

Natural Cereal Bars

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Ingredients:

• 1 cup almond butter
• 1 cup brown rice syrup
• 3 cups Puffed Kashi
• 1/2 cup natures path organic smart all-bran cereal
• 1/3 cup quinoa
• 3/4 cup walnuts chopped
• 1/4 cup sunflower seeds raw
• 1/4 cup pumpkin seeds raw
• 1/2 dried apricot
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Steps:

• prepare 13x9 in pan w cooking spray
• heat almond butter and brown rice syrup in large pot on low until bubbles form add vanilla
• meanwhile mix together all dry ingredients in large bowl
• add dry ingredients to pot stirring well incorporating all ingredients
• add mixture to prepared pan pressing evenly
• place in fridge to set
• cut into approx 32 bars

No Fat Carrot Raisin Salad

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Ingredients:

• 1/2 cup nonfat yogurt
• 1 1/2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 2 cups carrots shredded
• 1/2 cup raisins
• 1/4 cup crushed pineapple drained

Steps:

• Combine yogurt honey cinnamon and lemon juice to make dressing
• Add the rest of the ingredients
• Chill at least 15 minutes

No More Plain Jane Green Beans

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Ingredients:

• 14 ounces frozen green beans or 1 lb fresh green beans
• 1 tablespoon olive oil
• 1 tablespoon lemon juice bottled is fine
• 1 teaspoon garlic powder
• fresh ground black pepper to taste
• parmesan cheese

Steps:

• Clean green beans if using fresh Steam green beans in the microwave or preferred method
• Mix lemon juice
• garlic powder
• pepper and olive oil together in the bowl you will be serving the veggies If you are using fresh lemon I like to add some of the zest to this as well
• Add cooked green beans and fold to distribute the sauce at the bottom
• Sprinkle with parmesan if desired- kids like that part
• Serve

Nonfat Caramel Candy

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Ingredients:

• 2 cups brown sugar
• 2 cups water
• 1 teaspoon vanilla extract
• 1 egg white

Steps:

• Melt brown sugar
• until caramelized
• Slowy add in water and continue cooking
• Stir constantly You dont want it to stick
• Stir
• cooking until the soft ball stage
• or 240F
• Next
• slowly pour brown sugar mix into stifly beaten egg white
• Beat continuously
• Add in vanilla extract
• beating until mix is thick enough to drop
• When ready
• drop with small spoonfuls onto wax paper
• Let cool well before eating

Nut Butter Breakfast or Anytime Cookies

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Ingredients:

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar optional if your nut butter is not sweetened
• 1 pinch salt
• 1 cup chocolate almond butter or other nut butter of choice
• 2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce

Steps:

• Combine flours sugar and salt if using in a large bowl
• Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
• Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
• Enjoy

Oat Milk

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Ingredients:

• 2 cups oatmeal cooked
• 4 cups water
• 1 banana ripe
• 1 teaspoon vanilla
• 1 pinch salt optional
• artificial sweetener if desired

Steps:

• 1 Place all ingredients in blender and process until smooth about 2-3 minutes
• 2 Chill and shake before using

One Pot Vegan/Vegetarian Rice and Lentils Dish - Khichdi

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Ingredients:

• 1/2 cup basmati rice white
• 1/2 cup mung beans yellow split variety
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon cumin seed
• 2 sticks cinnamon
• 2 cloves
• 1/2 teaspoon asafoetida powder
• 1 red chili
• 1 cup mixed vegetables chopped frozen or fresh use firm veggies only like carrots peas greenbeans
• 1 potato quartered
• 2 tablespoons butter or 2 tablespoons vegan margarine

Steps:

• Wash mung and rice together in a few changes of water Place in pressure cooker
• Put sufficient water in the pressure cooker in my cooker i use 2 cups of water for the 1/2 cups rice and 1/2 cup mung
• Put all other ingredients in except for cumin ghee chillies and asafetida
• Cook for 3 whistles roughly 5 minutes after cooker has gained full pressure
• Let it cool down and you can do this by running the closed cooker under cold water to facilitate faster cooling
• Heat ghee in pan add chilli and cumin and asafetida fry for a few seconds and mix into khichdi
• Serve

Orange Oatmeal - 3 Ingredients

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Ingredients:

• 1/2 cup peach juice or 1/2 cup your favorite juice
• 1 -2 teaspoon dried cranberries
• 1 28 g packet instant oatmeal flavor of choice try a lower sugar for your health

Steps:

• Heat juice and cranberries in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal and stir
• Cook for 30 more seconds Enjoy

Orange Sesame Broccoli

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Ingredients:

• 1 medium orange
• 1 tablespoon canola oil
• 4 cups broccoli florets
• 1 tablespoon minced fresh ginger
• 1 garlic clove minced
• 1 tablespoon soy sauce or 1 tablespoon nama shoyu
• 1/2 teaspoon sesame oil
• 2 teaspoons sesame seeds

Steps:

• Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice
• Heat the oil over medium high heat in a large skillet until hot
• Add the broccoli and cook for about 5 minutes stirring occasionally
• Add ginger garlic and orange peel and cook 1 or 2 minutes longer until the veggies are tender crisp
• In a small bowl mix soy sauce sesame oil and orange juice; add to skillet and cook 30 seconds
• Sprinkle with sesame seeds and serve immediately

Papaya Milk Drink

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Ingredients:

• 1 medium ripe papaya roughly 1 lb
• 1 cup evaporated milk
• 3 ounces sweetened condensed milk
• 1/2 teaspoon cinnamon
• 2 cups finely crushed ice

Steps:

• Peel papaya
• Cut papaya in half remove seeds and chop fruit coarsely
• Combine the papaya milk cinnamon and ice in blender
• Blend on high speed until the mixture is smooth and thick

Papaya With Port Wine

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Ingredients:

• 1 papaya
• 1 lime
• 4 tablespoons port wine or 4 tablespoons madeira wine

Steps:

• Slice the papaya into 12 slices Slice the lime into quarters
• Arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each
• Sprinkle port wine over the to of each plate or serve it on the side

Parmezano SprinklesVegan

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Ingredients:

• 1/2 cup almonds blanched to remove skins or white sesame seeds or try a mix of both-blanching is optional-I don't blanch
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon ground flax seeds
• 1 -2 teaspoon light miso or 1 -2 teaspoon chickpea miso
• 1/4 teaspoon salt heaping

Steps:

• Grind almonds or sesame seeds to a fine powder in a coffee grinderor food processor but use grinder if using sesame seeds Move to a food processor and add remaining ingredients and pulse until all is well incorporated I sometimes use red miso
• its good too
• Store in an airtight container in the refrigerator
• Will keep for a month or longer in the fridge Also may be frozen
• This can easily be doubled or quadrupled

Pate Reinagel Vegetarian Spread

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Ingredients:

• 4 ounces reduced-fat goat cheese unripened
• 2 ounces black mission figs finely chopped about 6
• 1 tablespoon argan oil
• 2 teaspoons mild honey
• 3/4 teaspoon black pepper coarsely cracked

Steps:

• Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup

Peanut Butter and Banana Sandwich

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Ingredients:

• 2 pieces white bread
• 2 tablespoons of jiff peanut butter
• 1/2 very ripe banana
• 1 tablespoon butter
• 1 teaspoon honey

Steps:

• First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately

Pineapple Ginger Beer Floats

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Ingredients:

• 1 pint pineapple sorbet
• 2 cups pineapple juice chilled
• 2 12 ounce bottles ginger beer chilled
• 1 8 ounce can crushed pineapple to top

Steps:

• Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses
• Add 1/2 cup of pineapple juice to each glass
• Pour 1/2 bottle of ginger beer into each glass
• Top each drink with 1/4 can of crushed pineapple
• Serve immediately with long straws

Pineapple, Banana and Coconut Smoothie

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Ingredients:

• 1 whole pineapple peeled cored and roughly chopped
• 2 bananas peeled and roughly chopped
• 1/2 cup coconut milk
• 1/2 apple peeled cored and roughly chopped

Steps:

• Put all the ingredients in a food processor and blend until smooth
• Press through a sieve getting as much pulp through as possible to thicken the smoothie
• Serve over ice and enjoy

Pink Chum-Pagne

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Ingredients:

• 1 teaspoon water
• 1/2 teaspoon caster sugar
• 1 dash pineapple juice
• 1 dash orange juice
• 1/2 cup cranberry juice
• lemonade

Steps:

• Mix the water with the sugar in a jug Stir until sugar is almost disolved
• Add the orange and pineapple juice Stir for 5 seconds
• Add cranberry juice
• Fill to brim with lemonade

Pom Julep

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Ingredients:

• 4 mint leaves
• 1 mint sprig to garnish
• 1 tablespoon honey syrup
• 2 tablespoons 100% pomegranate juice
• 3 tablespoons grapefruit juice
• ice cube

Steps:

• honeysyrup-mix 2 parts honey with 1 part hot water stir to dissolve and cool
• Bruise 4 mint leaves with honey syrup in a bar mixing glass
• Add pomegranate juice grapefruit juice and ice and shake; strain into a chilled cocktail glass or over more ice
• Garnish with mint sprig

Poppyseed Green Apple Coleslaw

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Ingredients:

• 1 granny smith apple julienned
• 1 head green cabbage sliced thin
• 1 large carrot grated
• 3/4 cup mayonnaise
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 tablespoon poppy seed

Steps:

• 1 Toss together the apple cabbage and carrot
• 2 Whisk together the mayonnaise honey vinegar and poppyseeds
• 3 Drizzle the dressing over the vegetables and toss to coat

Quick and Healthy White Bean Hummus

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Ingredients:

• 1 15 ounce can white beans rinsed and drained
• 1/2 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons water use more or less depending on how thick you want your hummus
• 1 teaspoon cumin
• 1/8 teaspoon red pepper flakes

Steps:

• Put all the ingredients into a food processor
• Process until desired consistency and add more water as needed

Quick Savory Oatmeal

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Ingredients:

• 1/2 cup oatmeal
• 3/4 cup chicken broth or 3/4 cup vegetable broth
• 2 tablespoons shredded cheese
• 1 fried egg
• 1/4 cup salsa
• 1 dash salt
• 1 dash pepper

Steps:

• Combine oatmeal and broth in microwave safe bowl Microwave for 1 1/2-2 minutes Add cheese
• egg
• and salsa Season with salt and pepper to taste Other topping ideas the skys the limit fried egg
• salsa verde
• cheese
• bacon; fried egg
• soy sauce
• chives; fried egg
• olive oil
• sea salt
• pepper
• parmesan
• etc

Quick, Easy and Spicy Peanut Sauce

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Ingredients:

• 3 tablespoons natural unsalted creamy peanut butter non-hydrogenated
• 2 tablespoons seasoned rice vinegar
• 2 teaspoons tamari
• 1 teaspoon dark brown sugar
• 1 small garlic clove minced
• 1 tablespoon sriracha chili sauce to taste
• 1/3 cup water
• 2 tablespoons chopped fresh cilantro

Steps:

• In a medium sized bowl mix all ingredients except the cilantro Check for seasoning and adjust chili sauce to your taste
• You may need to add a little more water depending on how thick you like your sauce
• Add cilantro and enjoy over your favorite veggies cold noodles or anything really-

Rainwater Dressing

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Ingredients:

• 2 cups sugar
• 1 teaspoon salt
• 2 tablespoons grated onions
• 1 1/2 teaspoons dry mustard
• 1 minced garlic clove
• 3/4 cup cider vinegar
• 1 cup light olive oil the kind that says best for salad dressing and flavoring on the label It is lighter in color and
• 1 tablespoon poppy seed

Steps:

• In a mixing bowl combine first 6 ingredients and beat with electric mixer for about 4 minutes to dissolve sugar
• Add the oil and poppy seeds and continue beating for about 10 minutes more
• Pour dressing into a pitcher or large jar
• Will keep for several days in refrigerator
• Just stir well to serve

Raw Mayonnaise

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Ingredients:

• 3/4 cup water or less
• 1 1/2 cups of macadamian nuts expensive but worth it
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Italian spices
• 1/2 teaspoon sea salt
• 1 dash cayenne

Steps:

• Blend until smooth

Raw Savory Oatmeal

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Ingredients:

• 4 ounces oats soaked overnight
• 1 tablespoon carrot grated
• 1 tablespoon onion chopped finely
• 1 tablespoon parsley chopped finely
• 1 tablespoon nutritional yeast
• 1 teaspoon miso
• 1 tablespoon flax seed oil
• 4 fluid ounces boiling water

Steps:

• Put the oats in the food processor and process for a couple of minutes until it is a thick mash
• Add all other ingredients except water and process for anohter minute
• Pour in water and keep the machine turning until you have a creamy batter Serve immediately

Red Lentil Thermos Soup

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Ingredients:

• 05 8 ounce can condensed tomato soup
• 1 carrot
• 1 parsnip
• 1/4 cup red lentil
• onion powder to taste
• garlic powder to taste

Steps:

• If you are packing this in a thermos pre-heat the thermos by filling it with boiling water and letting it sit while you do the following
• First re-constitute the soup with an equal amount of water Stir well
• Grate the vegetables into the pot Add the lentils Season to taste
• Bring to a boil reduce heat and simmer 5 minutes Pack into a thermos and go Or simmer 2-3 more minutes and eat right away
• Tip You can grate the vegetables into the pot the night before and leave them there covered until ready to go
• Variations Grate zucchini instead of parsnip Add minute rice couscous or cooked pasta Replace the lentils with canned red beans pinto beans or black beans
• NOTE You must use RED lentils in this recipe Green lentils take much longer to cook Red lentils cook very quickly

Red Pear Salad

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Ingredients:

• 2 firm ripe red pears unpeeled thinly sliced
• 1 cup carbonated lemon-lime beverage I used Hansen's Key Lime Natural Soda or 1/2 cup fresh lime juice
• 4 cups fresh baby spinach leaves washed and dried
• 2 green onions thinly sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup pine nuts or 1/2 cup walnuts toasted
• raspberry vinaigrette dressing

Steps:

• Place the sliced pears in a non-reactive bowl along with the soda or lime juice Toss to coat well to keep the pears from oxidizing turning brown
• Place the washed baby spinach leaves in a salad bowl Add the green onions feta and nuts NOTE Do not add the nuts to the salad until just before serving
• Drain the pears and discard the liquid
• Add the drained pears to the salad bowl and toss to blend
• Serve salad with raspberry vinaigrette on side

Rich Chocolate Brownie Waffles

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Ingredients:

• 1/2 cup shortening
• 1 1/4 cups sifted cake flour
• 2 well beaten eggs
• 1 cup sugar
• 2 ounces unsweetened chocolate
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup chopped nuts

Steps:

• Beat shortening until creamy and fluffy
• Slowly adding in sugar continue creaming shortening with sugar
• When light add in melted chocolate then eggs
• Blend well
• Sift dry ingredients together add alternately with milk with the vanilla added
• Add in the nuts and blend well
• Bake batter in a waffle iron

Roasted Miso Eggplant

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Ingredients:

• 1/4 cup mirin sweet rice wine
• 2 tablespoons rice vinegar
• 3 tablespoons white miso soybean paste
• 2 teaspoons fresh ginger grated
• 1 tablespoon dark sesame oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 garlic clove minced
• 2 eggplants sliced 1/2-inch-thick slices about 1 lb
• 2 tablespoons olive oil

Steps:

• Preheat broiler
• Combine first 8 ingredients stirring with a whisk
• Arrange eggplant slices on a baking sheet coated with olive oil
• Spread miso mixture evenly over the eggplant slices
• Broil 8-10 minutes or until topping is golden
• Arrange eggplant slices on a platter

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Rose's World Famous Pancakes

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Ingredients:

• 2 eggs
• 1 cup milk I prefer buttermilk
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt

Steps:

• Preheat griddle
• Beat eggs and milk together
• Add dry ingredients and beat well
• Pour on griddle
• Cook until bubbles appear and flip over

Salad Dressing for Teenage Boys And Their Families

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Ingredients:

• 1 cup mayonnaise
• 4 tablespoons water
• 1/3 cup vinegar
• 1/3 cup sugar
• garlic powder or fresh garlic to taste
• onion powder to taste
• salt to taste
• pepper to taste

Steps:

• Mix everything together
• Adjust seasoning to taste

Salsa Mexicana Fresh Tomato and Chiles

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Ingredients:

• 2 large tomatoes chopped
• 4 jalapenos seeded and chopped
• 2 small white onions chopped
• 2 garlic cloves peeled and minced
• 18 sprigs cilantro chopped
• 1 teaspoon salt
• 2 teaspoons lime juice or 2 teaspoons cider vinegar

Steps:

• Toss tomato jalapeno onion garlic and cilantro together
• Add salt and lime juice or cider vinegar
• Stir and let stand 30 minutes before serving

Sauteed Zucchini With Garlic, Chili and Basil

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Ingredients:

• 3 large zucchini
• 2 tablespoons olive oil
• 3 clove garlic finely chopped
• 1 red chili pepper deseeded and finely chopped
• 12 leaves basil finely sliced
• salt and freshly ground black pepper
• 4 tablespoons parmesan cheese freshly grated

Steps:

• Cut the zucchini into slices at a slight angle
• Heat the olive oil in a large frying pan and fry the zucchini slices for about 2 minutes
• Add the garlic and chili and fry a further minute
• Sprinkle in the basil season well with salt and freshly ground black pepper
• Transfer the zucchini to a warmed serving dish and scatter over the grated Parmesan Serve immediately

Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14

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Ingredients:

• 170 g asparagus trimmed
• cooking spray
• 2 eggs
• 2 egg whites
• 2 tablespoons skim milk
• 1 small tomatoes
• 2 tablespoons flat leaf parsley coarsely chopped

Steps:

• Boil steam or microwave asparagus until tender; drain
• Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
• Serve asparagus and scrambled eggs sprinkled with tomato and parsley

Scrumptious Scramble

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Ingredients:

• 6 egg whites
• 2 large eggs
• 4 scallions sliced small
• 2 medium tomatoes diced medium-small
• 4 -6 tablespoons skim milk
• 1 small onion
• 1 -2 cup diced green bell pepper
• 1/4-1/2 teaspoon black pepper
• 1/8-1/4 teaspoon red pepper
• 1/8 teaspoon thyme
• 1/4-1/2 teaspoon cilantro
• 1 teaspoon minced garlic
• 1 1/2-3 teaspoons peanut oil

Steps:

• Whisk together the egg whites yolks spices and milk
• Stir in vegetables until well distributed in the mixture
• Heat garlic in oil until sizzling
• Add the egg-milk-spice-vegetable mixture Scramble over medium high - high heat until done to your desire Season as cooking with pepper and cilantro

Simple Blueberry Sandwich

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Ingredients:

• fresh blueberries
• 1 slice soft bread white preferred
• softened butter or margarine
• honey
• cinnamon

Steps:

• If desired toast bread just a little to warm it taking care not to make it stiff
• Spread butter on bread followed by honey cinnamon if using and then blueberries
• Fold up like a taco and enjoy

Simple Peanut Sauce

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Ingredients:

• 3 tablespoons sugar
• 3 tablespoons dry sherry
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons water
• 2 teaspoons white wine vinegar
• 1/3 cup creamy peanut butter

Steps:

• Combine everything except the peanut butter in a small saucepan
• Bring to a boil over medium high heat while stirring constantly
• Boil 1 minute or until sugar dissolves
• Stir in peanut butter until smooth
• Allow sauce to cool to room temperature

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Sizzler's Cheese Toast

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Ingredients:

• 1 lb butter slightly softened
• 8 ounces parmesan cheese Grated
• Italian bread Sliced

Steps:

• In a mixer
• cream together the butter and cheese
• Preheat a griddle or large frying pan on medium-high
• Spread cheese mixture on bread about 1/4 thick
• Place bread cheese side down on griddle Cook until cheese has browned

Snow Cosmo

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Ingredients:

• 3 ounces smirnoff twist citrus-infused vodka
• 2 ounces Cointreau liqueur or 2 ounces patron citronge
• 3 ounces white cranberry juice
• 1 slice lime to taste
• cranberries garnish

Steps:

• Add all ingredients to a cocktail shaker with ice and shake
• Strain into a long stemmed glass and garnish with skewered cranberries

Soft Goat's Cheese Salad With Pecans

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Ingredients:

• 3 ounces mixed salad greens of your choice
• 1 ounce chopped fresh herb chervil and chives
• 3 ounces goat cheese
• 1 ounce pecans roughly chopped
• 1 teaspoon diijon mustard
• 4 tablespoons red wine vinegar
• 8 tablespoons olive oil
• 1 pinch salt and pepper

Steps:

• Cover a plate with the salad mix
• scatter with herbs if using
• drizzle with a little vinaigrette and dot with the goats cheese over the top
• Put the pecans in a grill pan and toast under a hot grill pan for 1-2 minutes until they smell delicious and are lightly browned Watch them carefully
• as they burn quickly
• Remove the pecans from the heat as soon as theyre ready and toss over the top of the salad and serve at once

Southwestern Avocado Salsa

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Ingredients:

• 2 avocados diced
• 2 tomatoes diced
• 2 12 ounce cans white shoepeg corn drained
• 2 14 ounce cans black beans drained
• 1/4 cup green onion chopped
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fresh lime juice

Steps:

• Combine shoepeg corn and black beans in a medium-sized bowl
• Add the tomato avocado green onion and cilantro to the blackbean and corn mixture
• Fold the ingredients together refraining from smashing the avocados
• Pour the fresh lime juice over the salsa
• Serve with tortilla chips or on fish or burgers

Sparkling Lime Christmas Punch

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Ingredients:

• 1 12 ounce can welch's frozen white grape juice
• 1 12 ounce can minute maid frozen limeade concentrate
• 1 2 liter bottle Sprite chilled
• ice cube
• frozen cranberries

Steps:

• Mix frozen juices according to directions on the can add 7 cans water
• Add Sprite to taste
• Serve in punch bowl -- adding ice cubes and frozen cranberries

Spiced Vinegar Dressing

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Ingredients:

• 8 tablespoons white wine vinegar
• 2 cloves
• 1 star anise
• 10 tablespoons good quality extra virgin olive oil
• sea salt freshly ground black pepper

Steps:

• Pour the vinegar into a pan add the cloves star anise and a splash of water
• Bring to the boil and reduce the liquid by half
• Allow the spice vinegar to cool and pour into a clean jam jar
• Add the oil and salt and pepper
• Tighten the lid and shake vigorously
• Taste and add more oil or vinegar if needed to taste

Spinach and Pear Summer Salad

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Ingredients:

• 1 punch fresh spinach leaves
• 2 ripe Anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese crumbled
• 1 red onion thinly sliced
• 2 lemons juice of fresh
• balsamic vinaigrette to serve

Steps:

• Gently wash spinach leaved under cold water
• Drain spinach leaves
• Cut pear in half and remove core and seeds
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown
• Peel and very thinly slice onions
• Crumble feta cheese
• In a large bowl place torn spinach leaves
• Arrange thin pear slices and onion ontop of the spinach
• Gently crumble feta cheese over spinach pears and onion rings
• Finally toss pine nuts over the entire salad
• Serve with a good quality balsamic vinaigrette
• Delicious with fresh fish or simply as an entree

Stir-Fried Asparagus and Tomatoes

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Ingredients:

• 1 tablespoon cold water
• 1 teaspoon cornstarch
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1 tablespoon cooking oil
• 1 lb fresh asparagus trimmed and diagonally sliced into 1 1/2 inch pieces
• 4 green onions cut diagonally into 1 inch pieces
• 1 1/2 cups fresh mushrooms sliced
• 2 small tomatoes cut into wedges

Steps:

• Blend water and cornstarch together in a small bowl
• Stir in soy sauce and salt and set aside
• Preheat wok or heavy skillet over high heat
• Add oil and heat about 1 minute
• Add asparagus and green onions and stir fry about 4 minutes
• Add mushrooms and stir-fry for 1 minute more
• Stir soy mixture
• Push vegetables to the side of the wok
• Pour soy mixture in center of wok
• Let bubble slightly then stir in vegetables
• Cook and stir until mixture is bubbly
• Add tomatoes and cook until heated through

Stir-fry Cabbage

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Ingredients:

• 1/2 small cabbage
• 2 tablespoons sunflower oil
• 1 tablespoon light soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons caraway seeds
• ground black pepper to taste

Steps:

• Cut the central core from the cabbage and shred the leaves finely
• Heat the oil until quite hot in a wok and then stirfry the cabbage for about 2 minutes
• Toss in the soy sauce lemon juice caraway seeds and pepper to taste

Strawberry Compote

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Ingredients:

• 1/4 cup caster sugar
• 150 g strawberries fresh or frozen

Steps:

• Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves
• Increase heat to high and bring mixture to the boil Cook for 3 minutes or until mixture thickens slightly
• Remove from heat and stir in strawberries Set aside

Sugar Free Lemon Lime quot; Soda Pop quot; for Kids

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Ingredients:

• 2 tablespoons fresh lemon juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup apple juice concentrate plus
• 2 tablespoons apple juice concentrate
• 1 cup club soda
• ice cube

Steps:

• Pour lemon and lime juices into a glass Add apple juice concentrate
• Add club soda and ice Stir

Summertime Melon Smoothie

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Ingredients:

• 2 small honeydew melon peeled seeded and chopped
• 1 cup yogurt
• 2 cups milk
• 2 tablespoons honey
• 2 teaspoons sugar
• ice cube bunch of them

Steps:

• Put all ingredients into blender mix
• Blend less time for thicker fruitier smoothie
• Blend longer and faster fora smoother smoothie
• You may add some cold water if too thick and give it a blend
• Garmish glass by slicing half way through a chunk or thick slice of melon and stick on glass rim
• ENJOY

Super Easy Microwave Cheese Sauce for Lasagna

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Ingredients:

• 90 g butter
• 1/3 cup plain flour
• 1 3/4 cups milk
• 225 g cheddar cheese grated or use the whole 250g block

Steps:

• Melt butter for 40 secs on high
• Stir in flour amp; cook for 1 min on high
• Gradually stir in milk
• Cook for 4-6 mins on high stirring every minute
• Stir in cheese

Super Healthy Hummus

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Ingredients:

• 3 garlic cloves minced more if you like
• 1/4 cup plain low-fat yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 1 19 ounce can chickpeas drained and rinsed
• 1 tablespoon fresh parsley chopped

Steps:

• Combine everything in blender or food processor and process until smooth
• The blender gives the best result
• If you need more liquid to make a nice consistency add a bit more yogurt
• Chill
• Serve with pitas or as a veggie dip

Sweet Georgia Peaches and Cream Popsicles

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Ingredients:

• 3 medium peaches
• 1/2 cup soy yogurt I like vanilla- or use 2% Chobani Greek yogurt
• 1/3 cup sugar raw or your favorite sweetner
• 1/3 cup vanilla unsweetened almond milk can use coconut milk or other milk of choice
• 1/4 teaspoon almond extract
• 1/8 teaspoon fine salt

Steps:

• Halve and pit the peaches Cut the peach halves into 1/4-inch dice until you have 1 cup Place the diced peaches in a bowl; set aside
• Cut the remaining peaches into rough 1-inch chunks and place in the blender Add the remaining ingredients and blend until smooth scrape down the sides of the blender as needed Pour the mixture into the bowl with the diced peaches and mix to combine
• Divide the mixture evenly into the popsicle molds or disposable small plastic cups Insert the sticks and freeze until solid at least 5 to 6 hours

Sweet Juice Sensation

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Ingredients:

• 1 orange peeled
• 1 apple stem removed
• 1 large carrot topped
• 1 grapefruit peeled
• 1 pears rind and seeds removed or 1/2 cantaloupe rind and seeds removed

Steps:

• Juice apple and carrot then juice the remaining ingredients
• Stir and serve

T V P Sausage Crumbles Vegetarian/Vegan/Gluten-Free

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Ingredients:

• 1/2 cup boiling water
• 1/2 teaspoon liquid smoke
• 3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
• 1 teaspoon maple syrup
• 1/4 teaspoon blackstrap molasses
• 1/2 cup textured vegetable protein gluten-free if needed for diet
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed sage
• 1/2 teaspoon ground fennel
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• oil for frying

Steps:

• Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
• Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
• Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally

Tamarind Chutney

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Ingredients:

• 2 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar
• cilantro chopped to garnish

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like
• Cover and refrigerate until ready to serve
• This keep well in the fridge
• Enjoy

Tangy Bang'n Mango Salsa

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Ingredients:

• 1 mango peeled with pitt removed chopped
• 4 roma tomatoes chopped
• 1 jalapeno pepper with or without seeds membrane
• 1/2 red onion chopped
• 1/2 cup spinach leaves chopped
• 1/4 cup cilantro minced feel free to cut down I just love cilantro
• 1 -4 garlic clove minced
• 2 teaspoons lemon juice
• 2 teaspoons vinegar
• salt

Steps:

• Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
• For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars

The Best Tortillas You Will Ever Have

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Ingredients:

• 4 tablespoons peanut butter
• 4 tablespoons honey
• 4 flour tortillas
• 4 bananas
• 100 g chocolate chips

Steps:

• Spread 1 tbsp peanut butter over 1 wrap
• Add chopped banana all over the place
• Sprinkle with 1 tbsp honey
• Sprinkle with a handful of chocolate chips
• Roll it up
• Place toothpicks in to keep in place
• Cut up if desired
• Best made just before eating but can sprinkle lemon or lime over if you need to keep

The Mint Divine a Mocktail

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Ingredients:

• 4 mint leaves
• 1/4 ounce lime cordial
• ice cube
• soda water

Steps:

• Tear mint leavesamp; place in a highball glass
• Add lime cordial stir to mixamp; add ice cubes
• Top with soda wateramp; garnish with a lime wheel

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads

Tiger Candy

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Ingredients:

• 1/2 cup peanut butter
• 1/4 cup instant milk
• 1 tablespoon honey
• shredded coconut or chopped nuts

Steps:

• Mix the peanut butter dry milk and honey together
• Roll it into small balls It is it too dry to roll add a little more honey up to 2 tablespoons
• Roll the balls in the shredded coconut or chopped nuts

Tita's Cucumbers With Olive Oil

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Ingredients:

• 1 cucumber
• olive oil
• salt

Steps:

• Peel and slice cucumber into 1/4-inch slices/rounds Tita used to cut the seeded centers out of the cucumber slices for me This is not necessary
• but I think its better You can also buy a seedless cucumber
• Arrange cucumber slices on a large plate
• Lightly pour or sprinkle olive oil over rounds
• Sprinkle with salt

Tricolor Crustless Quiche

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Ingredients:

• 2/3 lb spinach frozen defrosted or fresh
• 6 big carrots peeled and boiled
• 3 big potatoes peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese or use 2 pkgs low-fat cheese
• 7 -8 ounces swiss cheese shredded 200 gram
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs lightly beaten
• 1/2 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

Steps:

• Preheat oven to 375 degrees F 190 C
• For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
• In a separate bowl mash the cooked carrots
• In another bowl mash the cooked potatoes
• In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
• Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
• Mix contents of all three bowls well
• Butter a deep 14x4-inch pan
• Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
• Spoon in the carrot mixture and bake 8 more minutes
• Now spoon in the spinach mixture and bake 45 minutes or until everything sets
• Turn off the oven but leave the quiche in the oven for 5 minutes
• Remove from oven then let cool for at least 5 minutes before serving

Tvp Burgers

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Ingredients:

• 1 cup textured vegetable protein Textured Vegetable Protein
• 3/4 cup boiling water
• 1 tablespoon ketchup
• 1 teaspoon sea salt
• 1/2 teaspoon ground oregano Mediterranean
• 1/2 teaspoon ground marjoram
• 1/2 teaspoon garlic powder
• 1/4 cup grated carrot
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped green onions
• 1 tablespoon dried parsley flakes
• 1/2 cup vital wheat gluten
• 1 tablespoon vegetable oil

Steps:

• In a medium sized mixing bowl combine the boiling water with the TVP
• ketchup
• sea salt and herbs Let stand for 10 minutes
• then mix in the grated carrot
• chopped celery
• chopped green onion and parsley flakes Blend together well with hands Mix in the vital wheat gluten flour to make a firm mixture
• Divide mixture into 6 equally shaped balls and flatten to form patties about 4 wide
• Heat vegetable oil in a nonstick skillet and fry patties for 8-10 minutes each side over medium low heat until browned
• Serve with fresh sauted mushrooms to make mushroom burgers

Tweaked Fat Free Italian Dressing

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Ingredients:

• 2 tablespoons fat-free Italian salad dressing
• 1 tablespoon salsa

Steps:

• Mix together and pour onto your salad Mmm

Vegan Chocolate and Banana Smoothie

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Ingredients:

• 1 cup almond milk
• 1 frozen banana
• 2 tablespoons raw cacao powder
• 1/2 tablespoon agave nectar
• 1/4 tablespoon peanut butter
• 35 g protein powder such as Tru-Food Vegan

Steps:

• Combine all ingredients in a blender and process until smooth

Vegan Pizza Cheeze, Mozzarella Style

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Ingredients:

• 05 14 ounce package firm tofu
• 1/2 cup slivered almonds
• 1 tablespoon canola oil
• 1/2 tablespoon red wine vinegar
• 1/2 tablespoon lemon juice
• 1/2 tablespoon onion salt
• 1/2 tablespoon sugar
• 1/2 cup rice milk can use soy milk

Steps:

• Place all ingredients into a blender and blend until smooth Pour on top of pizza and bake

Vegan Pumpkin Pie Smoothie

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Ingredients:

• 1/2 cup canned pumpkin
• 1/2 cup soymilk
• 3 ice cubes
• 1 tablespoon honey

Steps:

• Place all ingredients in a blender and blend for 2-3 minutes
• Enjoy

Vegan Tofu Mayonaise

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Ingredients:

• 1 1/2 lbs tofu
• 2 tablespoons tahini
• 1 teaspoon dill weed
• 1/4 cup vinegar
• 2 tablespoons prepared mustard
• 1/2 teaspoon turmeric
• 1/4 cup honey
• 1/3 cup oil
• 1 pinch salt to taste

Steps:

• Add all ingredients to a blender and mix until smooth
• Add preferred type of milk to get to desired consistency
• Store in fridge in jar

Vegan Tofurkey Wrap

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Ingredients:

• 3 slices soy ham
• 1 leaf lettuce
• 4 leaves spinach
• 2 slices tomatoes
• 2 slices avocados
• 2/3 cup mixed sprouts
• 1 tablespoon red onion chopped
• 1 tablespoon roasted red pepper spread
• 1 whole wheat tortilla

Steps:

• Smear the spread down the middle of the tortilla
• Layer everything on
• Wrap it up
• Eat it

Vegetarian Egg-Drop Soup

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Ingredients:

• 2 tablespoons red miso
• 2 cups teriyaki sauce
• 6 eggs
• 2 tablespoons butter or 2 tablespoons margarine
• 1 quart mushroom
• 10 cups water
• sea salt

Steps:

• Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
• In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
• While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
• When water is boiling slowly add the eggs to the water Heat until they are cooked
• Serve in simple bowl

Veggie Nachos

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Ingredients:

• 4 -5 ounces tortilla chips pieces okay
• 1/2 cup onion chopped save some for garnish
• 12 ounces beer or 12 ounces water
• 1 cup black beans or 1 cup pinto beans
• 1 cup veggie crumbles Quorn frozen is our fave
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder regular
• 1/4 cup fresh corn or 1/4 cup thawed frozen corn
• 1/2 cup tomatoes diced
• 1 cup romaine lettuce chopped

Steps:

• Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
• In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
• Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
• Add more beer or water and stir as the mixture thickens
• Add the meatless crumbles
• Stir to mix and add enough liquid to keep it from sticking at all
• Sprinkle the spices on to the most liquid areas and stir
• Remove from heat
• Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
• Stir corn into the bean mixture and heat through
• Stir in salsa now if you prefer
• Spoon the mixture over the waiting hot chips
• Top with the tomatoes and sliced romaine lettuce
• Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
• Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy

Very Raspberry Frappes

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Ingredients:

• 1 1/2 cups frozen raspberries or 1 1/2 cups fresh raspberries
• 3 tablespoons raspberry liqueur framboise or 3 tablespoons milk
• 1 tablespoon seedless raspberry jam
• 2 cups other berry gelato or 2 cups ice cream
• 1/4 cup milk
• 1/3 cup crushed shortbread cookies or 1/3 cup chopped chocolate wafer cookie
• shortbread cookies or chocolate wafer cookie

Steps:

• Thaw raspberries if frozen; place 1 cup berries in blender or food processor
• Cover and blend or process until smooth; press pured berries through fine-mesh sieve into bowl Discard seeds
• Add liqueur and jam to pureed berries; whisk until smooth
• FOR FRAPPE
• iin blender or processor combine berry mixture gelato and milk
• Cover and blend or process just until combined stopping blender to scrape down sides as needed
• Stir in chopped chocolate or crushed cookies
• Divide remaining berries and frapp between two chilled glasses
• Top with chocolate or cookies
• Serve with long-handled spoons

Watermelon Cosmicpolitan

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Ingredients:

• 4 pieces watermelon cubes 1 inch by 1 inch
• 4 cups ice
• 1/4 cup premium vodka
• 3 tablespoons premium vodka
• 1/4 cup Cointreau liqueur
• 3 tablespoons Cointreau liqueur
• 1/4 cup grenadine
• 4 cups watermelon pureed
• 4 skewers
• 4 pieces watermelon small cubes
• 4 small pineapple chunks
• 4 small strawberries or 4 small raspberries

Steps:

• Place the frozen watermelon cube in the bottom of a chilled martini glass
• Place the ice vodka Cointreau grenadine and watermelon puree in a shaker and shake for 30 seconds
• Strain into the glass and garnish with a skewer of watermelon pineapple and strawberry

Where's Mom's Chocolate Chip Apricot Cookies?

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Ingredients:

• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup butter softened
• 1/2 cup turbinado sugar
• 1/2 cup packed brown sugar
• 1 egg lightly beaten
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup chopped dried apricot

Steps:

• Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
• Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
• Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Ww 4 Points - Grilled Portobello Burger With Basil Mayo

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Ingredients:

• 1/4 cup fresh basil chopped
• 3 tablespoons reduced-calorie mayonnaise
• 1 teaspoon apple cider vinegar
• 1 lb portabella mushroom caps about 4 mushrooms
• olive oil flavored cooking spray enough to coat mushroom
• 1/8 teaspoon table salt
• 1/8 teaspoon black pepper
• 4 medium mixed-grain hamburger buns
• 4 pieces jarred roasted red peppers drained water-packed
• 4 slices red onions
• 4 pieces lettuce

Steps:

• Heat grill
• In a small bowl combine basil mayonnaise and vinegar; set aside
• Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper
• Grill mushrooms over medium-hot coals about 6 minutes each side or until just soft to the touch
• To serve split rolls and toast on grill Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls Layer each bottom half with one red pepper mushroom onion slice and lettuce leaf; top with remaining half of roll and serve
• Serves 4
• POINTS per serving 4

Ww Friendly Mint-Infused Darjeeling Tea

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Ingredients:

• 1 quart water
• 3 tablespoons of fresh mint coarsely chopped and tightly packed or 1 tablespoon dried mint
• 3 darjeeling tea bags

Steps:

• Boil the water in a saucepan and add the mint and tea bags
• Remove from the heat cover and steep for 3-5 minutes
• Strain into mugs