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

Avocado, Tomato amp; Feta Cheese Appetizer

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Ingredients:

• 2 avocados chopped
• 4 roma tomatoes chopped
• 1 small red onion chopped
• 1 bunch cilantro trimmed and chopped
• 4 ounces feta cheese crumbled
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt

Steps:

• Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers

Broccoli Kugel

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Ingredients:

• 1 bag frozen broccoli or 1 bag equivalent fresh broccoli
• 1 -2 tablespoon onion soup mix
• 2 eggs
• 1/4 cup mayonnaise

Steps:

• Cook broccoli in microwave or steam
• Either buy the cut/chopped broccoli or cut it up or partially mash with a masher after it is cooked
• Drain well
• Add onion soup mix and mix well
• Add slightly beaten eggs and mayo and mix
• Pour into a greased pie plate or pan
• Sprinkle with paprika
• Bake at 350 for 45 minutes

Chili Lime Glass Noodles

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Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Cold Asparagus with Pecans

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Ingredients:

• 1 1/2 lbs fresh asparagus as young and tender as possible
• 3/4 cup finely chopped pecans
• 2 tablespoons vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• ground black pepper

Steps:

• Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
• Arrange in 1 or 2 layers in an oblong serving dish
• Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
• Sprinkle with pepper
• Serve chilled
• This dish can be made up to 36 hours ahead of serving time

Crunchy Exploding Snack Beans/Spicy Chili Variation

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Ingredients:

• 15 ounces kidney beans
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• salt to taste
• pepper to taste

Steps:

• Preheat oven to 375
• Rinse beans in a colander and drain extremely well
• In a bowl mix beans with oil and seasonings
• Transfer beans to a rimmed baking pan lined with parchment paper and arrange in a single layer
• Roast for about an hour stirring gently every 10 to 15 minutes
• They will burst open explode as they dry
• The beans are done when they are crunchy Feel free to adapt to your favorite seasonings

Dharmeen's Tendli Ki Sabzi

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Ingredients:

• 1 1/2 kg ivy gourd
• 2 1 tsp cumin seeds
• 3 1 tsp peeled and finely chopped garlic
• 4 1 tsp finely chopped ginger
• 5 1 tsp sugar
• 6 1 green chilies slit
• 7 1 tsp white sesame seeds
• 8 1 tbsp rice brain oil
• 9 1 5 tsp salt
• 10 1/2 tsp turmeric powder
• 11 1/4 tsp red chili powder
• 12 2 tbsps finely chopped coriander leaves to garnish
• 13 1/2 tsp garam masala powder
• 14 1/2 tsp coriander powder
• 15 water as required

Steps:

• 1 Heat oil in a wok
• 2 Once the oil is hot add cumin seeds and sesame seeds to it
• 3 Allow to crackle and turn lightly brown
• 4 Now fold in the chopped ginger and garlic and mix thoroughly Cook until the raw smell is gone and it is lightly browned After this fold in the chopped ivy gourd Remember to chop each of the ivy gourd into six slices each
• 5 Mix thoroughly and fold in salt to taste and turmeric powder
• 6 Cover and cook on low to medium heat for a few minutes until well-cooked
• 7 Now fold in all the spice powders that is red chilli powder garam masala powder and coriander powder Mix well
• 8 Allow to cook for a few minutes until tender Fold in sugar and mix well You may add some water as is required to cook the vegetable I prefer it to be dry
• 9 Garnish with fresh finely chopped coriander leaves and serve hot with Indian flatbreads
• 10 Enjoy

Diabetic Roasted Tomatoes

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Ingredients:

• 4 large plum tomatoes trimmed and halved lengthwise 1 lb
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps:

• Put oven rack in middle position and preheat oven to 375F
• Arrange tomatoes cut sides up in 1 layer in an 8- to 9-inch glass baking dish and sprinkle with salt and pepper
• Roast until skins are wrinkled and beginning to brown about 30 minutes Keep warm covered with foil until ready to serve

Eggs with Garlic and Parsley Oil

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Ingredients:

• 1 dozen egg
• 1/2 cup tightly packed parsley
• 4 cloves garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 3/4 cup olive oil preferably Spanish extra-virgin
• 1 small carrot grated
• 4 green Spanish olives sliced
• 4 black olives sliced

Steps:

• Hardboil the eggs
• Place the eggs into a large saucepan
• cover with enough cold water to have 2 of water above the eggs
• Bring the eggs to a boil
• boil for 1 minute
• remove the eggs from the heat
• cover with a lid and set aside for 18 minutes
• Pour off the hot water and immediately fill the pan with cold water
• and keep pouring out and refilling
• until the water remains cool
• This will stop the eggs from continuing to cook
• This technique makes a hard-boiled egg that is cooked through
• without being tough or rubbery
• It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim
• Once the eggs have cooled; peel
• quarter and place into a decorative plate or bowl
• I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other
• Similiar to the way you layer fruit on a tart
• Place the parsley
• garlic
• paprika
• and black pepper into a blender container
• Pulse until the parsley and garlic are minced
• Then slowly add the olive oil while running the blender
• Drizzle the flavored oil over the eggs
• reserving 1/4 of the oil
• Garnish with the grated carrot
• sliced green olives
• and sliced black olives
• Drizzle the remaining flavored oil over the garnished eggs
• Cover and refrigerate for at least 2 hours
• Remove from the refrigerator 30 minutes before serving

Fettucine With Rosy Mushroom Sauce

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Ingredients:

• 500 g fresh mushrooms diced 1lb
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves finely chopped
• salt and pepper freshly ground to taste
• 1/2 cup tomato puree 4 fl oz
• 1/2 cup cream
• hot pepper sauce a dash
• 500 g fettuccine pasta
• 2 teaspoons cornflour
• 2 tablespoons cold water

Steps:

• Heat olive oil amp; butter in a heavy-based saucepan on gentle heat until butter is soft
• Add garlic amp; mushrooms cook coating the mushrooms in the hot oil for 5 minutes
• Add salt amp; pepper tomato puree cream amp; hot sauce and simmer for 10 minutes
• Meanwhile cook the pasta according to packet directions then drain when cooked
• Mix the cornflour amp; water together then add to the simmering sauce stirring until it thickens slightly and serve

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

Ginger-Grapefruit Juice Granita

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Ingredients:

• 4 large red grapefruits or 4 cups bottled grapefruit juice
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons finely grated peeled fresh ginger
• 3/4-1 cup Splenda granular

Steps:

• Juice the grapefruit or place the juice in a bowl
• Add lime juice and ginger
• Whisk in 3/4 cup Splenda to start
• adding more or less depending on the sweetness of the grapefruit; whisk well to dissolve
• Pour into a 9 square metal cake pan and freeze for at least 4 hours
• stirring every thirty minutes until entirely frozen
• To serve Scrape surface with a large metal spoon Mound into serving dishes and garnish with either lime slices or grapefruit sections

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

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

Hongos En Escabeche; Mushrooms Sauteed With Vinegar

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Ingredients:

• 1 -2 tablespoon olive oil plus more to garnish
• 4 garlic cloves thinly sliced
• 1 lb small mushroom
• 1/2 teaspoon kosher salt
• 3 tablespoons sherry wine vinegar
• 1 bunch cilantro leaf

Steps:

• Put the olive oil in a medium skillet over medium-high heat When it is shimmering add the garlic and saute for 20 seconds Add the mushrooms and salt and saute until browned in spots and cooked through but still retaining their shape
• Add the vinegar and toss through; continue cooking until absorbed Taste and adjust seasoning Turn off the heat allow to cool slightly and garnish with the cilantro and an additional drizzle of olive oil Serve warm

Huevos Rancheros in Muffin Cups

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Ingredients:

• 8 flour tortillas 5-inch
• 3 tablespoons butter melted
• kosher salt freshly ground black pepper
• 1 cup salsa prepared chunky cilantro salsa or your choice
• 3/4 cup black beans cooked
• 8 eggs
• 1/2 cup monterey jack pepper cheese shredded
• 1/2 cup sour cream

Steps:

• Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
• In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs

Iced Coffee With Ice Coffee Cubes

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Ingredients:

• 64 ounces fresh brewed coffee or however much your coffee pot makes your favorite flavored is good too
• 64 ounces fresh brewed coffee or however much your coffee pot makes same kind as you made the first time
• sugar or Splenda sugar substitute
• cream

Steps:

• Brew regular strength coffee and freeze it in ice cube trays
• Fill tall glasses with the coffee cubes and pour regular strength coffee over them
• Add sugar or cream if desired

Iced Red Tea

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Ingredients:

• 4 cups boiling water
• 8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
• 2 cups cold water
• 1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best

Steps:

• Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice

Incredible Low Fat Homemade Noodles for Soup

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Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Lalab Platter With Sambal Terasi

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Ingredients:

• 10 Thai chiles
• 3 arbol chili peppers
• 2 tomatoes
• 1 tablespoon shrimp paste vegetarian or 1 tablespoon yellow bean paste vegetarian
• 1 teaspoon salt
• 1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
• 1 tablespoon lemon juice
• 2 cups cabbage sliced
• 1 large cucumber sliced
• 2 cups lettuce sliced
• 1 cup sour papaya sliced
• 2 cups green beans cut into 1 inch pieces
• 2 cups small tomatoes quartered
• 1 cup fresh basil minced
• 2 cups spinach leaves
• 1 green eggplant thick sliced small

Steps:

• Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
• When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw

Lubya Bi-Zayt Lebanese Green Beans

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Ingredients:

• 1/2 cup finely chopped onion
• 3 heads garlic peeled
• 1 kg green beans string and snip off the ends snip each bean into two
• 1 kg peeled chopped tomato
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 1/2 teaspoon salt as desired
• 1 dash ground allspice
• 1 dash sugar
• 1 fresh chili pepper optional green or red
• 1/2 cup water

Steps:

• Fry onion and garlic cloves in oil over high heat stir for 5 minutes
• Add beans cook for 10 minutes stir occasionally
• Add tomato salt sugar chile allspice and water Cover Bring to a boil then reduce heat to low and cook for 35 minutes or till tender
• Remove chile before serving

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

Olive Garden Lasagna Primavera

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Ingredients:

• 12 lasagna noodles
• 2 baby zucchini
• 2 baby grey summer squash
• 2 baby summer squash
• 1 16 -24 ounce jar pasta sauce whatever your favorite is
• 10 ounces mozzarella cheese shredded

Steps:

• Heat oven to 375 degrees F Fill a large pot of water and bring to a rolling boil Cook the pasta noodles until they are pliable and mostly cooked Remove and place in a bowl of cold water
• While the water is coming to a boil slice the squash on a mandolin or thinly with a sharp knife Set aside
• Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around Lay one noodle out on a cutting board or clean flat surface Top in the middle third with 6 slices of squash Fold the ends over the top and place folded ends down on the sauce This is a squash bundle Continue with the remaining noodles placing them next to each other in the sauce You should have 2 rows of 6 bundles each
• Top with the remaining sauce and mozzarella Cover with aluminum foil and bake for 30 minutes until sauce is bubbly and cheese is melted

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

Pumpkin Rice Bread

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Ingredients:

• 1 1/3 cups brown rice flour
• 3/4 cup buckwheat flour
• 3 tablespoons rolled millet
• 1 teaspoon bicarbonate of soda
• 2 teaspoons cream of tartar
• 1 1/2 cups almond milk
• 1/4 cup mashed pumpkin
• 1 -2 tablespoon honey

Steps:

• Combine dry imgredients in a bowl
• Blend liquid ingredients and mix into dry ingredients
• Stirring well
• Pour into lightly greased loat tin and bake in moderate oven 350 degrees C for approximately 35- 40 minutes or until the bread comes away from the tin
• Cool on a wire rack
• Wait until the bread is cold before slicing

Randy's Cranberry Buttermilk Oat Muffins

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Ingredients:

• 1/2 cup craisins
• 1/2 cup water
• 1 cup old fashioned oats NOT instant oats
• 1 cup buttermilk
• 1/4 cup brown sugar or Splenda brown sugar baking blend
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Steps:

• Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
• Preheat oven to 375F gas mark 5 190C
• Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
• Combine dry ingredients in a large bowl
• Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin

Roast Red Capsicum Bell Pepper and Tomato Soup

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Ingredients:

• 2 red capsicums halved seeded bell peppers
• 2 tablespoons olive oil
• 1 large onion finely sliced
• 2 garlic cloves crushed
• 1 tablespoon tomato paste
• 750 g tomatoes roughly chopped
• 2 cups vegetable stock
• 1 handful basil torn
• 1 tablet Equal sugar substitute

Steps:

• Preheat oven to 180C 350F
• Place capsicums in a shallow baking dish skin side up drizzle with half the oil and roast for 25 mins or until softened
• Remove from the oven amp; cover with foil and allow to cool slightly
• Peel off the skin and roughly chop the flesh
• Heat remaining oil in a large saucepan over medium heat
• Add onion and saut until soft then add garlic and tomato paste amp; cook for 2 minutes stirring constantly
• Add capsicum tomato amp; stock then cover amp; simmer for 15 minutes
• Allow to cool slightly then puree using a blender/ stick blender
• Season to taste- for a sweeter soup add Equal
• Reheat soup amp; serve sprinkled with basil

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

Spicy Mixed Bean Chili

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Ingredients:

• 1/2 cup black-eyed peas
• 1/2 cup mung beans
• 1/2 cup lentils
• 2 plum tomatoes
• 1 tablespoon tomato puree
• 1 vegetarian beef stock cube
• 1 teaspoon garam masala
• 1 teaspoon cumin coriander powder
• 1/2-1 teaspoon chili powder
• salt
• water

Steps:

• Soak the beans overnight
• Boil the beans in enough water
• stock cube
• diced tomatoes
• puree and spices together for around 1 hour on medium heat until cooked Towards the end the sauce will thicken up
• make sure it doesnt dry up though by adding some water Add enough water to produce a thick sauce to your own preference
• Taste before adding more salt or chili

Spicy Sizzle Red Lentil Soup

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Ingredients:

• 6 teaspoons extra virgin olive oil divided
• 2 onions chopped about 1 1/2 cups
• 3 garlic cloves minced
• 2 teaspoons ground cumin
• 8 cups reduced-sodium vegetable broth or chicken broth
• 1 1/2 cups red lentils rinsed see Tip
• 1/3 cup bulgur
• 2 tablespoons tomato paste
• 1 bay leaf
• 3 tablespoons lemon juice
• fresh ground black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Steps:

• Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat Add onion and cook stirring until softened 3 to 5 minutes Add garlic and cumin; cook for 1 minute
• Add broth lentils bulgur tomato paste and bay leaf; bring to a simmer stirring occasionally Cover and cook over low heat until the lentils and bulgur are very tender 25 to 30 minutes Discard the bay leaf
• Ladle about 4 cups of the soup into a food processor or blender and puree Return the pureed soup to the soup pot and heat through Stir in lemon juice and season with pepper
• Just before serving ladle the soup into bowls Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately
• TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes
• MAKE AHEAD TIP - Prepare through Step 3 Cover and refrigerate for up to 2 days or freeze for up to 2 months

Spicy Thai Tofu Curry

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Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek thinly sliced
• 1 oriental yam peeled and diced AKA Japanese Sweet potato red skin or white flesh
• 1 purple sweet potato peeled and diced
• 1 delicata squash peeled seeded and diced
• 1 1/2 lbs firm tofu cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 8 ounce can shredded bamboo shoots
• 7 ounces snow peas halved
• 1 green bell pepper sliced
• 10 ounces baby spinach leaves

Steps:

• In a large pot whisk together the coconut cream coconut water curry powder chili powder minced chili lemongrass ginger garlic and tamari
• Bring to a simmer and cook stirring occasionally for 10 minutes
• Add leeks yam potato squash and tofu Cook for 5 minutes
• Stir in cashew milk and bamboo shoots
• Bring to a low boil and cook for 1 hour stirring occasionally
• Add snow peas and green pepper cook 5 minutes
• Remove from heat and stir in baby spinach
• Serve over rice

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Splenda/Sucralose Sweet Pickle Relish

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Ingredients:

• 4 cups cucumbers chopped
• 3 cups onions chopped
• 2 cups bell peppers any combination of green yellow orange and or or red chopped
• 1/4 cup kosher salt
• 1 3/4 cups Splenda sugar substitute granulated
• 1 cup cider vinegar
• 2 tablespoons pickling spices

Steps:

• Finely dice unpeeled cucumbers
• pared peppers and pared onions and place all in large bowl
• Sprinkle the salt over the vegetables
• Cover with cold water and let stand for 2 hours
• Drain vegetables well
• In a large pot
• combine Splenda
• vinegar and pickling spices
• Bring to a boil
• Add vegetables to the pot
• and adding
• if necessary
• just enough water to cover vegetables
• Bring back to a boil and simmer for 10 minutes
• Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4 to 1/2 head space
• Process in a hot water bath

Swiss Baked Tomatoes in Cream

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Ingredients:

• 8 tomatoes ripe and red
• 1/3 cup basil leaves this is approximate use a handful
• 3 garlic cloves thinly sliced
• 1/2 teaspoon sugar
• flaky sea salt
• 1/2 teaspoon black pepper coarsely ground
• 1 cup cream use generously

Steps:

• Preheat oven to 350 deg F/180 deg C use lower heat for convection ovens
• Halve the tomatoes and pack snugly into an oven dish Put the basil leaves among the tomato halves
• Scatter over the garlic sugar salt and pepper Pour over the cream
• Bake for about 20 - 30 minutes until golden and bubbly
• Serve with lots of toasted bread for dunking

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

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

Troppo Ice Blocks

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Ingredients:

• pineapple
• banana
• jackfruit
• soursop
• mango
• rambutans
• lychee
• pommelo
• star fruit
• passion fruit
• guava
• papaya
• oranges or orange juice

Steps:

• Peel and core the fruits over a bowl to catch the juice
• Cut the fruit into bite-size pieces and place in the bowl
• Stir the fruit together and spoon the mixture into plastic cups until 2/3 full
• Squeeze enough oranges for the juice to cover the fruit
• Insert a wooden stick into the centre
• Freeze overnight in the freezer

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

Weight Watchers Vegan Chocolate Cookies

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Ingredients:

• 1 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup sugar
• 1/3 cup organic coconut oil
• 1 teaspoon vanilla extract
• 3/4 cuphot water divided
• 1 cup shredded coconut unsweetened

Steps:

• Preheat oven to 350F Line two cookie sheets with parchment paper
• In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
• Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
• Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving

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

Zucchini and Ricotta Frittata

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Ingredients:

• 4 eggs lightly whisked
• 2 garlic cloves crushed
• 2 zucchini ends trimmed coarsely grated
• 125 g low-fat ricotta cheese coarsely crumbled
• salt freshly ground black pepper
• 2 teaspoons olive oil
• 250 g cherry tomatoes halved
• 1/2 cup loosely packed small fresh basil leaf

Steps:

• Preheat grill on medium-high Whisk the egg and garlic together in a large bowl Gently fold in the zucchini and ricotta and season with salt and pepper
• Heat the oil in a 20cm-diameter non-stick frying pan over medium heat Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre
• Cook under preheated grill about 6cm from the heat source for 2 minutes or until golden brown and just set Remove from grill and cut the frittata into 8 wedges and place on serving plates
• Divide tomatoes among serving plates and sprinkle with basil Serve immediately