| 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
|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.|
|shredded green cabbage
italian salad dressing
|Mix,Toss and refrigerate|
| 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
1/2 cup mayo
1 teaspoon soysause
1/4 teaspoon pepper
1 teaspoon sherry
1/8 teaspoon ginger
|Cook Pasta, Combine, refrigerate 3-4 hours before serving|
|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
|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.
|TOSS all ingredients except dressing in large salad bowl.
SPOON onto plates; drizzle with dressing.
|1 cup uncooked jasmine rice, cooked per directions
1 head romaine lettuce, chopped
1 head of butter lettuce, chopped
1 large can mandarin oranges, drained
1 can sliced water chestnuts, drained
1 cup bean sprouts, fresh
1/2 cup chopped green onions
1/2 can chow mein noodles
|Heat the dressing on the stove just until the sugar dissolves. Mix all of your favorite ingredients in a large bowl. Toss with the dressing until well covered. Makes 6 generous servings.|
|8 large, ripe, plum (roma) tomatoes, chopped
16 large basil leaves, fresh, finely shredded
1 tablespoon chopped garlic
1/2 cup extra-virgin olive oil
|Combine all of the above ingredients, and serve with toasted rounds of baguette bread. Drizzle with balsamic vinegar or top with toasted pine nuts if desired.|
|3/4 cup pearl barley
11 cups vegetable stock (see recipe for Roasted Vegetable Soup)
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley
|1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.
Note:If you like a soup with lots of veggies, add 1//4 – 1/2 cup of an in season vegetable. A small amount of pasta can also be added. This is a recipe from Dr. Weil that I have added whatever veggies I have had on hand. Very hearty!
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.
|1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 cups grated zucchini
1 cup chopped walnuts (optional)
|Mix oil and sugar. Add eggs, one at a time beating well after each addition; blend in vanilla. In a separate bowl, sift together the flour, baking powder, cinnamon, and baking soda. Add sifted dry ingredients to first mixture; alternating with grated zucchini. Fold in chopped nuts. (Batter will be a bit thin.)
Pour into greased and floured 13x9x2-inch pan. Bake at 350 degrees for 55 minutes.