Strawberry and Chicken Salad
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03
Jan
03
Jan
Pomegranate Salad
| INGREDIENTS: |
| � cup garbanzo beans all the seeds from 1 fresh pomegranate 2 cups watercress leaves (heat in a skillet to wilt) 1 Tablespoon pine nuts, toasted |
| INSTRUCTIONS: |
| Toss all of the above with a dressing of lemon juice and olive oil and a little sea salt. Yummy! |
03
Jan
Pear Walnut Salad
| INGREDIENTS: |
| 1 head romaine lettuce, chopped 2 large pears, cut into bite-sized pieces 1/2 cup candied walnuts 3 stalks of green onions, chopped Dressing: 1/2 cup canola oil 4 tablespoons apple cider vinegar |
| INSTRUCTIONS: |
| 1 head romaine lettuce, chopped 2 large pears, cut into bite-sized pieces 1/2 cup candied walnuts 3 stalks of green onions, chopped Dressing: 1/2 cup canola oil 4 tablespoons apple cider vinegar |
03
Jan
My Special Curried Pumpkin Soup
| INGREDIENTS: |
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� largish Jap* Pumpkin (cut into chunks, Skin intact) 3 Large Onions (Peeled & Cut into Chunks) 2 Heads Garlic ((topped) 4 Tspns Veggie Stock Powder 6 Tspns Curry Powder (medium?…your choice) Olive Oil About 1Litre Of Water 300ml Cream (Or evaporated Skim Milk [my choice]) |
| INSTRUCTIONS: |
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Bake The Veggies Drizzled with Olive Oil & Covered with foil for 2/3 of the cooking time. Stir Fry Spices in a Little oil in a saucepan> Put Pumpkin, Onion & The �Squeezed Garlic Cloves� Into Pot. Add some Water. Hit with a �Stick Blender� till relatively smooth (Adding water to make it work) Reheat gently or Let cool & leave in Fridge overnight to� Marry�. *Any good flavoured pumpkin or squash, will do. |
03
Jan
Mung Bean Dahl
| INGREDIENTS: |
| 1/2 cup split hulled mung beans 3-4 cups water 1 tsp � 1 tbsp ghee (clarified butter) 1/2 teaspoon cumin seeds 1/8 teaspoon turmeric |
| INSTRUCTIONS: |
| Sort and wash the mung beans. Drain. In a heavy-bottomed pot, add the beans, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables. |
03
Jan
Matzo Ball Soup
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03
Jan
Green Cabbage Salad
| INGREDIENTS: |
| shredded green cabbage
chopped celery green oinion peanuts italian salad dressing |
| INSTRUCTIONS: |
| Mix,Toss and refrigerate |
03
Jan
Crisp chicken salad
| INGREDIENTS: |
| 1 cup rotelle pasta
2 cups pea pods- boil 1 min 2 cups cooked chicken or turkey 1/2 cup green onions 1/2 cup water chestnuts COMBINE 1/2 cup mayo 1 teaspoon soysause 1/4 teaspoon pepper 1 teaspoon sherry 1/8 teaspoon ginger |
| INSTRUCTIONS: |
| Cook Pasta, Combine, refrigerate 3-4 hours before serving |
03
Jan
Cranberry and Quinoa Salad
| INGREDIENTS: |
| 1 1/2 cups water 1 cup uncooked, rinsed quinoa 1/4 cup chopped red bell pepper 1/4 cup chopped yellow bell pepper 1 finely chopped small red onion 1 1/2 teaspoons curry powder 1/4 cup chopped fresh cilantro 1 lime, juiced 1/4 cup toasted sliced almonds 1/2 cup minced carrots 1/2 cup dried cranberries salt and ground black pepper to taste |
| INSTRUCTIONS: |
| Prepare quinoa according to package directions. Cool and put into a bowl and refrigerate until cold. Remove from refrigerator and stir in the other ingredients. Chill well before serving. |
03
Jan
Cobb Salad
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| TOSS all ingredients except dressing in large salad bowl. SPOON onto plates; drizzle with dressing. |