1 TBSP lemon juice
1 TBSP Extra Virgin Olive Oil
1 TBSP brown rice vinegar
1 TBSP shoyu (or tamari)
½ cup toasted almonds
Kernels for 2 ears of corn
2 avocados
3 cups brown rice, cooked
½ small red onion, finely chopped
Mix dressing and set aside. Mash the avocados into the rice. Blanch corn kernels for 1 minute. Add the nuts, onion, and corn to the avocado and rice mixture. Add the dressing and mix well. Let this sit for about 30 minutes to allow the flavors to marry!
Non-stick vegetable oil spray
1 cup packed light brown sugar, divided
½ cup pre maple syrup
Ener-G Egg Replacer for 2 eggs
1 TBSP vanilla extract
1 ¼ tsp maple extract
1 ¼ tsp ground cinnamon
1 tsp ground allspice
3 cups old fashioned oats
1 cup walnut halves, broken in half
½ cup almonds, cut in half
1 cup dried cranberries
Be careful not to hurt yourself....
2 whole wheat pitas (non pita pocket style)
½ cup seasoned whole wheat flour (salt, pepper, cayenne, etc added)
1-2 avocados
Tomato
Red onion
Green leaf lettuce
1 15oz can black beans
Chili sauce
Oil
Cilantro
Fry avocados in oil and seasoned whole wheat flour. Set aside.
Rinse can of black beans and place into a small saucepan. While heating black beans, season well with chili sauce, salt and pepper, etc.
Toast whole wheat pita in frying pan until warm with brown, crispt edges.
To assemble, layer black beans, lettuce, tomato and red onion in center of pita “taco”. Top with fried avocado and cilantro. Try not to eat yourself into a food coma.
1 ½ cup couscous
1 ¼ cup chopped dried mango
1 tsp grated lime rind
2 tsp fresh lime juice
2 TBSP chopped fresh cilantro
1 TBSP chopped fresh mint
Microwave broth and mango nectar in a medium sized microwave safe bowl for 3 to 5 minutes or until the mixture begins to boil. Place the couscous and dried mango in a large bowl, and stir in broth mixture. Cover and let stand for 5 minutes.
Fluff the couscous with a fork, and stir in toasted macadamia nuts, lime rind, and next 3 ingredients. Serve warm or at room temperature.
Roasted Broccoli
1 large head of broccoli (about 1 ¾ lbs)
3 TBSP extra virgin olive oil
½ tsp sugar
½ tsp salt
Ground black pepper
Adjust the oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the broccoli at the juncture of florets and stems; remove the outer feel from the stalk. Cut the crown into long wedges about 3-4 inches in diameter. Place broccoli in large bowl and drizzle with oil; toss well. Sprinkle with salt, sugar, and pepper to taste; toss to combine.
Working quickly, remove the baking sheet from the oven. Carefully transfer broccoli to baking sheet and spread into an even layer, placing the flat sides down. Return the broccoli to the baking sheet to oven and roast until the stalks are well browned and tender, about 9-11 minutes. Serve immediately.
Hummus
5 cloves of garlic
5 TBSP Extra Virgin Olive Oil
1 tsp ground cumin
3 TBSP lemon juice
Salt and pepper
½ cup sundried tomatoes
Put all of it in a blender and whiz until smooth. At the end, taste and add more salt as necessary.
If you like the very creamy style hummus, you could substitute 4 TBSP of tahini for the sundried tomatoes and get a different style of hummus…just depends what you like!
I don't know about you, but I can't make rice to save my life. This little recipe comes out perfect every time...and it is a little extra tasty! Go figure...it has garlic in it!
3 cups uncooked basmati rice
4 ½ cup water
1 ½ TBSP olive oil
1 large garlic clove, peeled
1 ½ tsp salt
Rinse the rice in a fine wire strainer until the water runs clear; drain. Combine the rinsed rice, 4 ½ cups water, and the remaining ingredients in a large saucepan over medium-high heat and bring to a boil. Boil, uncovered for 3 minutes. Cover, reduce the heat to low, and simmer for 15 to 20 minutes or until all the water is absorbed. Fluff the rice with the fork and remove the garlic clove. Enjoy!!
