Sunday, March 29, 2015

Asparagus Sauté













Ingredients
- 2 tbs olive oil
- sea salt and pepper to taste
- 2 cloves minced garlic
- 1/2 onion sliced 
- 1 pound asparagus

Prepare
Cut bottoms off asparagus spears. Preheat skillet (medium heat)... add olive oil and onion.  Cook for 2 minutes then add asparagus.  Reduce heat and cook for 10 minutes stiring occasionally.  Stir in garlic, cook an additional minute.  Remove from heat, serve and enjoy!

Submitted by Leslie Ali

Wednesday, March 25, 2015

Easy Fruit & Yogurt Breakfast


Ingredients
  • 1/2 cup fresh berries; sliced if needed
  • 1 tablespoon organic dehydrated cane juice
  • 1 tablespoon milled flax seed
  • 3/4 cup plain yogurt
Instructions
  1. Mix flax seed and yogurt in a cup or bowl 
  2. Place fruit on top of yogurt mixture 
  3. Shake cane juice on top
  4. Serve immediately 

Friday, March 20, 2015

Panko Crusted Wok Fried Fish Fillet




















INGREDIENTS
  • 2 pounds of your favorite fish fillet
  • 1 package panko breadcrumbs
  • 2 teaspoons of your favorite seasoning salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup flour mixed with 3 tablespoons corn starch 
    • seasoned with seasoning salt of your choice
  • Corn oil
PREPARATION
  • Sprinkle seasoning salt and pepper on fish fillets
  • Combine flour and seasoning salt in a large bowl
  • Place panko breadcrumbs in a separate bowl
  • Take individual fish fillets and coat in flour mixture, shake off excess
  • Gently press fish in panko crumbs until crumbs stick on all sides
  • Heat corn oil in a wok over medium-high heat. Add fish, a few fillets at a time and cook until they float and are golden brown.  Repeat with remaining fish fillets, adding more oil to wok as needed
  • Remove and place fish on rack to allow excess oil to drain
Serve and enjoy!

Sweet Souffle




















Ingredients
  • 1 tablespoon all-purpose flour
  • 1/2 cup milk, hot
  • 1/2 teaspoon vanilla
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter, softened
  • 2 medium eggs, white & yoke separated
  • 1/8 teaspoon salt
  • Confectioners sugar (for dusting)
  • Homemade caramel sauce (or favorite fruit topping)
** Bake using ramekins or a pie pan: prepare either by brushing with softened unsalted butter (brush bottom up) then coat with sugar (shake excess out); set aside.  Preheat oven to 390F


STEP 1 - Béchamel Sauce
  1. In a sauce pan, melt 1 tablespoon butter
  2. Add flour and cook for 1 minute, stirring continuously
  3. Remove pan from heat and slowly add hot milk
  4. Stir until smooth
  5. Return pan to medium heat and stir constantly until it boils at which point the sauce should form ribbons
  6. Remove from the heat
  7. Stir in salt and vanilla
  8. Add egg yolks, one at a time and stir to combine
  9. Pour the sauce into a bowl and set aside
STEP 2 - Meringue
note:  will take 10-20 minutes to prepare
  1. Whisk egg whites vigorously
  2. Gradually add 2 tablespoons sugar while slowly whisking
  3. Keep whisking vigorously until soft peaks form
STEP 3 - Combining
  1. Add 1/3 of the meringue into the Béchamel sauce and whisk until thoroughly mixed
  2. Pour mixed sauce into remaining meringue and whisk until just combined
  3. Do not crush the delicate meringue
STEP 4 - Bake
  • Spoon the mixture into ramekins or pie pan
  • Run finger around inside of rim smoothing away 1/4" butter/sugar pan coating
  • Bake 10-15 minutes (until fully risen)
  • Remove from oven
Serve immediately, dusted with confectioners sugar and/or homemade caramel sauce or favorite fruit topping.

Sunday, March 15, 2015

Homemade Sour Dough Starter Deep Dish Pizza



Crust
  • 1 1/2 cups sourdough starter at room temperature
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • 1 1/2 cups bread flour 

Dough Preparation:
Add all ingredients to your mixing bowl and mix with a dough hook on medium speed for 5 minutes until you have a soft dough (if dough is dry add a little water to the mixture).  After kneading, cover and let rest for at least 30 minutes.

Sprinkle flour on your surface and knead dough until soft and no longer sticky.


Simple Sauce
  • 5 pounds crushed tomatoes (blanched and skin removed) - drained well
  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3/4 teaspoon dried basil or 1 tablespoon fresh (chopped)
  • 3/4 teaspoon dried thyme or 1 tablespoon fresh (chopped)
  • 3/4 teaspoon dried oregano or 1 tablespoon fresh (chopped)
  • 1 3/4 teaspoons sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 to 2 teaspoons palm sugar or honey
  • 2 tablespoons tomato paste
  • 1 teaspoon anchovy paste (optional)

Sauce Preparation
In a large saucepan over medium heat, combine tomatoes and paste. Add remaining ingredients then mix well. Bring the mixture to a boil, stirring constantly. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Sauce should thicken and become somewhat smooth.


Pizza
  • 6 tablespoons olive oil
  • 1 1/2 cups homemade tomato sauce 
  • 12 oz. mozzarella, sliced
  • 4 oz. goat cheese
  • Basil leaves, sliced
  • Blanched Spinach (drained and dried on a towel)
  • Oregano
  • Diced cooked tomato
Position oven rack in the lowest and highest positions. Preheat the oven to 500F.  Coat two 10 inch cast iron pan olive oil. 

Place dough on a lightly floured surface and divide in half. Pat each half into a 9" round.  Cover with plastic and rest 10 minutes.  Place dough in the oiled pan and press it up the sides to make a 1" lip. Cover with plastic and let rise until doubled.

Remove the plastic.  Using a fork, prick crusts all over. Reduce heat to 425F then place the dough in cast iron pans. Bake 7-10 minutes, until lightly golden brown. Take pans out of oven.  

IMPORTANT STEP:  brush olive oil over entire surface of cooked crust before adding filling; this creates a barrier allowing you to have a crisp crust.

Layer entire bottom with sliced mozzarella, then add one layer of spinach, then another layer with both mozzerella then crumble goat cheese, sprinkle with oregano, then top with sauce and diced tomato. 

Cover edges with foil and place in oven on the upper rack and bake for about 30 minutes.  Remove from oven and sprinkle with basil.  Let it rest/cool for at least 10 minutes.  Remove from the pan then cut into slices.

Homemade Sour Dough Starter Thin Crust Pizza




















Crust
  • 1 1/2 cups sourdough starter at room temperature
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • 1 1/2 cups bread flour 

Dough Preparation:
Preheat a pizza stone to 450F for 20-30 minutes

Add all ingredients to your mixing bowl and mix with a dough hook on medium speed for 5 minutes until you have a soft dough (if dough is dry add a little water to the mixture).  After kneading, cover and let rest for at least 30 minutes.

Sprinkle flour on your surface and knead dough until soft and no longer sticky. Sprinkle the top of the dough with additional flour then roll and stretch the dough into a circle. Sprinkle pizza peel with cornmeal then place the dough on the pizza peel.

Simple Sauce
  • 5 pounds crushed or diced tomatoes (blanched and skin removed)
  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3/4 teaspoon dried basil or 1 tablespoon fresh (chopped)
  • 3/4 teaspoon dried thyme or 1 tablespoon fresh (chopped)
  • 3/4 teaspoon dried oregano or 1 tablespoon fresh (chopped)
  • 1 3/4 teaspoons sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 to 2 teaspoons palm sugar or honey
  • 2 tablespoons tomato paste
  • 1 teaspoon anchovy paste (optional)
Sauce Preparation
In a large saucepan over medium heat, combine tomatoes and paste. Add remaining ingredients then mix well. Bring the mixture to a boil, stirring constantly. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Sauce should thicken and become somewhat smooth.

Put the pizza together
Dimple dough about every 2 inches with finger tips then brush the dough with olive oil and layer the sauce and shredded cheese (1 pound mozzarella, 6 ounces Monterey Jack, 6 ounces Asiago, 3 ounces Romano).

Bake for 12-15 minutes; pizza will be golden brown on the bottom and cheese will be bubbly.

Remove pizza from the oven and allow to cool for 5 minutes.  Slice into pie shape or squares.

Friday, March 13, 2015

Handmade Vanilla Ice Cream




INGREDIENTS

  • 2 cups milk 
  • 3 large egg yolks 
  • 3/4 cup sugar 
  • 2 cups very cold heavy cream 
  • 1 teaspoon vanilla


DIRECTIONS

Mix egg yolks and sugar in a bowl and whisk vigorously.  

In a saucepan add milk and bring just to a simmer. Slowly pour about 1/2 cup of the hot milk into the eggyolk mixture, whisking constantly until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.

Pour mixture back into saucepan, and cook over low heat, stirring constantly.    Mixture should remain smooth with no lumps.

Fill a large bowl with icewater. Remove pan from heat, and immediately stir in chilled cream to stop the cooking process. Pour into a medium metal bowl set in the ice water and stir until cooled.  Add vanilla into cooled mixture. Cover bowl, and transfer to freezer for 45 minutes.  

Remove bowl from freezer, scrape frozen portion from sides and stir evenly back into mixture; then place in freezer for 45 minutes.  Repeat this process as necessary (1-2 more times) until it begins to look like ice cream.  Place back in freezer overnight.

Enjoy!  You just handmade vanilla ice cream.

Sweet Apple Snack



















Ingredients
- 1/2 apple, sliced into wedges
-  2-3 large soft dates, sliced into wedges
- toothpicks (optional)

Pair apple and dates.  Top with scoop of vanilla ice cream.

The gummy, sticky texture of the date is reminiscent of the sweet crust in traditional apple pie ala-mode and the crisp apple slice does the rest.  Enjoy!




Thursday, March 12, 2015

Pasta à la Provence

















Total time: 35 minutes • Active time: 25 minutes
Serves 4

When creating this Italian oil-free dish, I tried to stay as close as possible to the original classic. I was extremely pleased with my results. Smell, taste, volume, and texture all turned out perfect.

Ingredients:

  • 3 Tbsp tamari (or shoyu)
  • 1/2 cup [120 ml] hot water
  • 2 red onions, finely diced
  • 1 green bell pepper, diced
  • 3 cups [200 g] white button mushrooms, quartered
  • 12 cherry tomatoes, halved
  • 8 Kalamata olives, pitted and quartered
  • 1 can (14 oz [400 g]) diced tomatoes (undrained)
  • 3 Tbsp Herbes de Provence
  • 1 Tbsp ground sage
  • 1 tsp ground marjoram
  • 1 pkg (8 oz [240 g]) whole-wheat fusilli (or any other whole-grain pasta)
  • 1/2 cup [120 ml] hot water
  • 2 Tbsp fresh lemon juice
  • 4 cloves garlic, crushed
  • 1 1/2 Tbsp basil leaves, chopped

Method:

1. Put a large non-stick skillet with the tamari and hot water on high heat.
2. Once it starts bubbling, add the onions and bell pepper. Stir-cook for about 5 minutes, until they start to become tender.
3. Then add the mushrooms, cherry tomatoes, and olives. Stir-cook for 2 minutes.
4. Then stir in the canned tomatoes, and reduce the heat to medium.
5. Combine the Herbes de Provence, sage, and marjoram in a small mixing bowl with a fork.
6. Add the herbs to the skillet and mix well. Simmer, stirring occasionally, until the pasta is ready.
7. Put a large pot of lightly salted water on high heat and bring to a boil. Add the pasta and cook according to package directions or until al dente. Drain well.
8. Add 1/2 cup [120 ml] hot water, lemon juice, and garlic to the sauce, and stir to combine.
9. Then add the pasta and stir-cook for 2 minutes, combining all the ingredients thoroughly.
10. Transfer to a serving bowl, and evenly sprinkle the basil over the top.

Submitted by Terry Botel
© Vegan Up 2015

Mujadara



Ingredients:

  • 3 medium onions
  • 1 1/2 cups of white rice
  • 1 1/2 cups of lentils
  • 2 tbs olive oil 
  • salt & pepper
  • cumin 
Preparation

  1. Cook rice
  2. Wash lentils, cover in water and boil until tender. Keep adding water to keep lentils covered during cooking. While lentils are cooking, saute one and a half coarsely chopped onions in olive oil until golden and translucent. Add the cooked onions and rice to the lentils and add enough water to bring up to two cups total. Add salt, pepper and cumin to taste, and bring back to a boil.  Stir, reduce to low heat and cover. 
  3. Cut remaining onions into half moon shapes and saute until almost caramelized. When the rice has finished cooking, adjust the seasoning and top with the remaining onions as a garnish. Serve with yogurt. 
This is an inexpensive, healthy, and fabulously delicious halal dish that can be served as an entree or side dish.

Submitted by Imad-ad-Dean Ahmad

Homemade Sourdough Starter Biscuits













Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chilled butter, cut into 1/4" pieces
  • 1 cup sourdough starter
  • 4-6 tablespoons warm water
  • Melted butter

Preparation:

In a large bowl, sift flour, sugar, baking powder, baking soda, and salt. With a pastry knife cut butter in until flour resembles small peas. Mix in sourdough starter. Add water, 1 tablespoon at a time, tossing with fork until all flour is moistened.  Ingredients should barely bind together. 


Flour your surface and rolling pin.  Gently knead the dough until it is cohesive. Roll the dough to 1/2" thickness. Cut with a floured 2" glass and place onto a baking sheet 1" apart.  Brush with butter. Cover and let rise in a warm place for 1 hour.


Preheat oven to 425F then bake the biscuits for 15-20 minutes (until golden brown). Remove from oven and baking sheet to stop the cooking process. Serve warm.

Boston Style Baked Beans with Braised Beef Short Rib




Ingredients
  • 2 pounds cooked navy beans
  • 2 tablespoon mustard
  • 6 cloves garlic, minced
  • 2 tablespoon paprika
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup molasses
  • 1/2 cup packed brown sugar
  • 2 large onions, diced
  • 1 tablespoon cumin seed (optional)
  • 1 tablespoon dried rosemary (or 1 sprig if available)
  • 2 tablespoons coconut oil or olive oil
  • 1 teaspoon anchovie paste (optional)
  • 2 pieces beef short rib
  • 2 cups beef broth (or cooking liquid from beans)
  • 1 tablespoon tomato paste
Preparation

Preheat oven oven to 325F.

In a pan, add short rib, salt, pepper and cumin seed.  Braise the short rib until fork tender.

In a large bowl, combine the mustard, tomato paste, molasses, brown sugar, garlic, paprika, Worcestershire sauce, salt, pepper, rosemary and cumin seed.

Put 1/3 of the cooked beans in a large dutch oven, and cover with 1/2 the onions and both pieces of the braised beef.  Add another layer of beans and onion; then a final layer of beans. Pour the sauce, and beef broth to cover generously.

Bake uncovered for 4 hours, checking occasionally to ensure beans stay moist,  Beans will develop a slight crust on top.  Remove from oven and let rest for 15 minutes, then serve.

Wednesday, March 11, 2015

Homemade Sourdough Naan



INGREDIENTS
  • 1 3/4 cup sourdough starter
  • 1 1/2 cups bread flour
  • 1/2 cup filtered water
  • pinch of sea salt 
Create a well in the middle of the dry ingredients then add water.  Mix the ingredients then knead the dough (for at least 5 minutes) into a smooth ball.  Let dough rest for 15 minutes.  Divide the ball into 8/10 equal pieces.  

Heat a cast iron skillet over medium-high heat. Roll dough (one at a time) until very thin; less than ⅛". Add olive oil to the pan.  Cook naan, one at a time, for about 1 1/2 minutes or until parts are darkening on each side. 

Serve by brushing with butter (optional) and feel free to add herbs of your choice (basil, garlic, etc.)

Jamaican Style Patties




Ingredients
  • Homemade puff pastry colored with annatto seed oil
  • 1 lb ground beef
  • 1 large yellow onion - finely chopped
  • 1 scotch bonnet pepper - minced
  • 3 large cloves garlic - minced
  • 1 1/4 cups low-sodium beef broth
  • 1 1/2 tbs Worcestershire sauce
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 1/2 tbs Jamaican curry
  • 1/2 tsp allspice
  • 1 tsp sea salt
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon extra-virgin olive oil
  • Egg wash (1 large beaten egg mixed with 1/4 cup water)

Process

Brown ground beef over medium-high heat, breaking meat into small bits. When almost cooked reduce heat and add onion, pepper, and garlic. Continue cooking until vegetables are tender.

Add broth, Worcestershire, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir and reduce heat to low.  Simmer the mixture stirring and mashing.  When most of the liquid has evaporated remove from heat. Discard bay leaves and thyme sprigs. Add breadcrumbs and stir/mash thoroughly.

Preheat oven to 375F and move oven rack to the lower-middle position.  Flour your counter and rolling pin.  Roll pastry dough until thin (about 1/8 inch). Cut the dough into 6 inch circles and place 2 tablespoons of the meat filling onto half of the dough. Brush the edges of the dough with egg wash. Fold dough over the filling into a half-moon shape then press edge with a fork to seal.

Set patties on a parchment-lined baking sheet; place in oven then bake for 25 - 35 minutes (until golden brown). Let rest for at least 5 minutes and serve.

Green Thai Chili Sriracha




Ingredients
  • 1 1/2 lbs green thai chilies, stems removed
  • 8 large cloves garlic
  • 3 tbs palm sugar
  • 1 tbs sea salt
  • 1/2 cup distilled white vinegar

Place chilies, garlic, sugar, and salt in food processor bowl. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl occasionally. Transfer the mixture to a blender then add in vinegar, and puree until smooth (about 3 minutes).  Place in sauce pan and warm to dissolve palm sugar.  Transfer mixture to a clean mason jar, then refrigerate.

This sauce may be served with just about any appetizer or entree.

Yogurt Fruit Smoothie


INGREDIENTS

- 1 cup strawberries* (de-stemmed)
- 2 tbs crushed flax seed
- 2 cups cool green tea
- 6 oz plain greek yogurt
- 1 tbs raw sugar 
- 1/2 cup ice cubes (optional)

In a blender add ingredients (fruit then flaxseed then yogurt then all other ingredients and mix on high for 1-2 minutes.  

Pour and serve.

*you can substitute other berries, peaches or nectarines

Sunday, March 8, 2015

Healthy BAKED Fried Chicken Quarters










Ingredients
  • 1/2 cup buttermilk
  • 2 cloves minced fresh garlic
  • 2 pounds chicken quarters, skin removed
  • 1/2 cup whole-wheat flour
  • 1.5 teaspoons paprika
  • 1 teaspoon thyme
  • 1 tablespoon granulated onion powder
  • 1 tsp season salt
  • Freshly ground pepper, to taste
  • Olive oil

  • Preparation
  1. Combine buttermilk and garlic in a shallow glass baking pan.  Add chicken and coat both sides.  Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat oven to 425°F. 
  3. Take chicken out of the refrigerator
  4. Whisk flour and all seasonings in a large ziplock bag.
  5. Take chicken, one piece at a time and remove excess marinade
  6. Place pieces of chicken, one at a time, in the bag and coat with flour mixture.
  7. Place coated chicken pieces in baking pan that has been coated with olive oil.
  8. Place pan in oven and cook for 15 minutes then reduce temperature to 375F and cook an additional 45 minutes (until no longer pink inside).  If you have a thermometer - reading should be 180F.
Let chicken rest for 10 minutes then serve.  Enjoy as part of a meal with family and friends!

Submitted by Br. J. Ali Muhammad

Saturday, March 7, 2015

Best FALAFEL













INGREDIENTS
  • 2 cups cooked chickpeas
  • 1/2 large onion, roughly chopped
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 cup chopped cilantro
  • 4-6 tablespoons flour
  • 1/2 cup panko bread crumbs
  • Olive oil for frying

PREPARATION

  1. Place cooked chickpeas and the onions in the food processor bowl, add parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended.
  2. Sprinkle in the flour and panko bread crumbs and pulse. Add enough so the dough forms a small ball and no longer sticks to your hands. Cover and refrigerate several hours.
  3. Using 2 spoons, form the chickpea mixture into walnut sized balls; or use a falafel scooper.
  4. Heat oil in cast iron skillet or wok and test 1 falafel; if it falls apart, add a little flour. 
  5. Fry 4-6 falafel until all sides are golden brown. Drain on paper towels. 
  6. Serve with pita bread, lettuce, chopped tomatoes, onion, green pepper, Drizzle with tahina sauce.

Easy Hot Dog Bun Garlic Bread


Ingredients
  • Granulated garlic powder
  • 4 hot dog buns, split (regular bun shown here but you may use any type of bun you prefer)
  • 2 tablespoons butter, softened

Preparation
  • Toast hot dog buns
  • Immediately sprinkle the entire surface of the bun with garlic powder while warm
  • While still warm, butter the bun
  • Serve immediately
Enjoy

Fish Soup


Ingredients 
  • 6 small Tilapia fillets (skinned, boned, chopped one inch cubes)
  • 1 diced bell pepper
  • 1 diced large onion
  • 6 cloves garlic
  • 4 diced celery stalks
  • 1 cup finely diced scallion
  • 16 ounces stewed tomato
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 1 tablespoon fish sauce (optional)
  • Salt to taste
  • 1 tablespoon white pepper
  • 3 quarts water
  • 2 tablespoons coconut oil (or olive oil)
  • 2 cups thai red pepper powder (this powder is not hot) or substitute 1 cup Paprika 













Preparation
1. In a 4 quart pot, add water and red pepper powder
2. Bring to a boil, then let simmer on low for 1/2 hour
3. In a separate pan saute herbs, spice and vegetables (except scallion) in coconut oil until tender
4. Put chili flake water in blender and blend on high until smooth and thickened
5. Add saute mixture, chili flake mixture, fish sauce and stewed tomato back to the large pot 
6. Add fish
7. Bring to back to boil, then reduce heat and simmer until fish is cooked
8. Add 1 cup scallion


Serve in your favorite bowl and garnish with basil or parsley.

Great for a pot luck event.  This recipe serves 24 people

Savory Whole Wheat Rolls


Ingredients 
- 2 cups milk (room temperature)
- 1⁄2 cup raw sugar
- 3 tbs yeast
- 1tsp salt
- 4.5 cups 50% ratio wheat / regular sifted flour 
- 2 tbs olive oil
  1. In a bowl mix milk, raw sugar and salt. 
  2. Add yeast and let sit 15 minutes. 
  3. Mix then add oil and flour. 
  4. Knead the mixture into a smooth round ball. Cover and let rise for 2 hours.
  5. Knead again then form into individual balls.  
  6. Place in a buttered baking pan.  
  7. Cover and let rise for 1 hour then bake in preheated 400 degree oven for 20 minutes. 
  8. Serve warm.
Submitted by Maryam Mohammed


Orange Lentil Soup


Ingredients
- 10 cups water
- 2 tsp olive oil
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 16 ounces lentil beans
- 3 cloves minced or chopped garlic
- Sea salt to preferred taste
- Tsp ginger
- 1/4 tsp crushed red peppers
- 1 bay leaf
- 1 Tsp nutritional yeast
- 1 tsp curry powder

Rinse lentils.  Add water and all ingredients in a slow cooker. Cook on high for 5+ hours until it is a soup consistency. Garnish with chopped parsley or basil.

Enjoy!

Submitted by Mahtsealyah Moore


Thursday, March 5, 2015

Fresh Garden Salad



Ingredients
  • Lettuce and/or spinach
  • 1 medium tomato - sliced
  • 1/2 medium cucumber - sliced
  • 2 green onions, chopped
  • 1/2 red bell pepper - sliced
  • 1/2 cup shredded purple cabbage 
  • 1/2 cup shredded carrot
Vinaigrette Dressing (or serve with dressing of your choice)
  • Juice of 1/2 lemon or lime
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Instructions
  1. Combine all vegetables in a large mixing bowl and stir until well mixed.
  2. Use salad dressing of your choice OR 
  3. In a separate bowl, combine all ingredients for the vinaigrette and mix. 

When ready to serve the salad pour salad dressing over the salad and stir until evenly coated,  Serve immediately.

Healthy Tip:  Replace 1/2 normal serving of sandwich or entree with this garden salad.  Share other half with invited guest and enjoy.