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Artichoke Dip INGREDIENTS 1 (16 oz.) can artichoke hearts, packed in water DIRECTIONS Drain and chop artichoke hearts. Mix with ½ cup Parmesan cheese, mayonnaise, olives, and green chilies. Spoon mixture into a 1½ quart baking dish. Sprinkle the remaining ½ cup of Parmesan cheese on top. Bake at 350° for 40 to 50 minutes or until bubbly and browned. Serve with celery sticks, zucchini rounds, cucumber rounds, and pepper slices. Makes 8 to 10 servings.
INGREDIENTS 1/4 cup red onion, minced DIRECTIONS Prepare homemade Ranch dressing. Toss all ingredients (except lettuce leaves) together. In a medium sized salad bowl, place lettuce leaves in a standing position around the edge. Pour artichoke salad into bowl and serve. INGREDIENTS 1/4 cup red onion, minced DIRECTIONS Combine all ingredients except dill and parsley flakes. Blend thoroughly. Add herbs and blend for 5 seconds. INGREDIENTS 2 Fuji apples, sliced very thin DIRECTIONS In baking dish, spread out apples. In a small bowl, whisk together all other ingredients. Pour the mixture on top of the apples. Top with raw vanilla cashew cream. Enjoy! (Eat right away or keep refrigerated until ready to serve.) INGREDIENTS 3-1/2 cups cashew nuts (rinsed and then soaked for 4-8 hours) DIRECTIONS Place all ingredients in a food processor. Add ¼ to ½ cup of water to facilitate blending. Blend mixture until smooth and fluffy. Refrigerate for at least 1 hour and serve chilled. INGREDIENTS 1 large bunch of broccoli cut in bite-sized pieces DIRECTIONS Place vegetables in large mixing bowl. Add almonds and mix. Add dill and mayonnaise. Mix thoroughly. Serve at room temperature or chilled. Yields 4-6 delicious servings! DIRECTIONS 1. Prepare large pot of brown rice. INGREDIENTS and DIRECTIONS In large bowl, blend together: 1/4 cup orange juice Thoroughly mix into above: Serve with grilled seafood, meat, or chicken. INGREDIENTS 6 cups well-cooked (baked or steamed) sweet potatoes DIRECTIONS Mix all the ingredients until thoroughly pureed. Pour into individual parfait glasses and refrigerate. Cinnamon and Sugar Substitute Nuts DIRECTIONS Melt ½ stick butter in a frying pan. Place any kind of raw nuts approximately 2 cups into pan and coat thoroughly with butter. Pour cinnamon and Sugar substitute over the nuts until well coated, then stir. Continue adding cinnamon and Sugar substitute to taste.
INGREDIENTS 10 slices bacon, crisply cooked and crumbled DIRECTIONS Heat oven to 425°. Line pie plate with butter. Sprinkle bacon, cheese, and onion in quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. Reduce oven temperature to 300°. Bake about 20 to 30 minutes longer or until knife comes out clean. Let stand 10 minutes before cutting.
INGREDIENTS 4 organic eggs DIRECTIONS Preheat oven to 350°. Whisk eggs thoroughly in a bowl. Heat batter in a skillet at high heat and add eggs. Top with cheese and herbs. Bake, covered, in skillet for 10 minutes or until plump and firm. Serve with garden greens. Fruit Compote with Orange Lime Dressing INGREDIENTS 2 cups sliced strawberries DIRECTIONS Combine first five ingredients in large bowl and set aside. Combine juices and mint and drizzle over fruit mixture. Toss gently to coat. Yields six servings. INGREDIENTS 3 cups ripe tomatoes DIRECTIONS Place 1-1/2 tomatoes and soup stock in a food processor and puree. Place in a glass container. Add remaining vegetables. Stir in olive oil, lemon juice, sea salt and seasonings to taste. Cover and chill. (Do not heat. This soup is served cold.) Garnish each bowl with a few parsley flakes and enjoy! INGREDIENTS 1 cup spelt flour Spices to taste: Note: Use chai-spiked almond milk to spice it up! DIRECTIONS In a mixing bowl, thoroughly whisk together all ingredients (except maple syrup and butter) until batter is perfectly smooth. Heat butter in a skillet at high heat. Using about ½ cup at a time, place medium-sized disks of pancake batter in skillet and cook for about 3 minutes on each side. Top with maple syrup and enjoy! Yields 6 pancakes. INGREDIENTS 1/2 bunch of kale, chopped DIRECTIONS Chop kale in food processor. Chop carrot in food processor. Dice pepper, celery, and onions. Add dill or caraway seeds, Vegenaise, and lemon juice. Toss and enjoy! INGREDIENTS 1 avocado, pitted and scooped out of the skin DIRECTIONS In food processor, thoroughly blend together all ingredients (except nuts) until smooth. Garnish with a thin half-slice of fresh lemon and sprinkle with favorite chopped nuts, if desired. INGREDIENTS 3/4 cup softened butter DIRECTIONS In a small bowl with mixer at low speed, beat butter, 1 1/4 cups flour, or flour replacement, 1/4 cup of Sugar substitute, 1 egg yolk and half of lemon peel until dough is well mixed. INGREDIENTS 1 Stick of Butter DIRECTIONS Boil butter, cocoa, half-n-half, Sugar substitute, vanilla and peanut butter for one minute. Add oats and mix well. Spoon out onto wax paper. Low Carb Peanut Butter Cookies INGREDIENTS 1 Cup Peanut Butter DIRECTIONS Mix and form into 1-inch balls. Cross over twice with a fork to push down. Bake at 375° for 8-11 minutes. Let cool for 5-7 minutes before removing from pan. INGREDIENTS 2 mangoes DIRECTIONS Blend all ingredients in a food processor except for one mango. Place mixture into bowl. Dice remaining mango into small pieces and add to mixture. Stir. Chill and serve over grilled chicken or fish. Orange-Pistachio Wild Rice Salad INGREDIENTS 2/3 cup brown rice DIRECTIONS Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45-55 minutes. Remove from heat and cool completely. When rice is cool, add orange slices, basil, red onion, pistachios and orange zest. Mix to incorporate. DRESSING 1/3 cup red wine vinegar Combine red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal owl and whisk to incorporate. Pour over rice mixture and toss to incorporate. INGREDIENTS 2 Portobello mushrooms, stemmed and sliced DIRECTIONS Heat 1/4 cup of water in frying pan. Add mushrooms, salt, and pepper. Cook on high heat until juicy throughout (about 5 minutes). Lay bread on cutting board. Spread on pasta sauce, then place 3 or 4 mushroom slices on each piece (enough to cover bread). Layer avocado, tomato, onion, arugula, and basil. Top with oregano and enjoy by hand or with a fork and knife. INGREDIENTS 2 c. raw, shelled pumpkin seeds DIRECTIONS Preheat oven to 350º. In large mixing bowl, combine all the nuts and seeds. Add the oil, and stir to coat. Add the dressing mix, lemon pepper, and garlic powder, and stir until well distributed. Put the seasoned nuts in shallow roasting pan, and roast for 45 minutes stirring occasionally, until almonds are crisp through. INGREDIENTS 1 head of cauliflower, grated DIRECTIONS Mix together well and serve. INGREDIENTS 1/4 - 1/2 lbs. mesclun or baby romaine lettuce DIRECTIONS Toss together in large salad bowl. Serve and enjoy! INGREDIENTS 1 cup pineapple DIRECTIONS In blender, combine all ingredients except balsamic vinegar and chili. Blend until smooth. In small bowl, toss vinegar with chili and sprinkle on top of soup. Dress with mint sprigs. Sweet Potato Beet Pasta with Pesto and Diced Tomatoes PASTA 1 medium sweet potato, peeled and either spiraled or cut into fine strips PESTO 1 cup fresh basil DIRECTIONS Place sweet potato “pasta” and beet “pasta” in two separate mounds on a plate. Setting aside tomatoes, mix pesto ingredients in food processor until smooth. Place pesto mixture on top of pasta mounds. Top with diced tomatoes and enjoy! INGREDIENTS (MIx together) 1 cup Bulgar wheat INGREDIENTS (Toss together) 4 bunches fresh parsley, finely chopped DIRECTIONS Combine with softened Bulgar wheat mixture. Arrange in attractive bowl and serve. |
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