Monthly Archives: May 2011
Fruit Quinoa with Baked Squash
Ingredients: 1 cup Water 1 cup Quinoa, rinsed and drained 1 Apple – small chopped 1 Pear – small chopped 4 Dried Apricots, dried non-sulphured, chopped 1 Tbs. Almonds, soaked and chopped 1 Tbs. Orange Juice, fresh squeezed 1/2 tsp. … Continue reading
Baked Millet
Ingredients: 4 cups Water 2 cups Millet Dulse (dried seaweed), to taste Method: Preheat oven to 400° F. Bring water to a boil in a 2-quart ovenproof pot or casserole; add millet and dulse. When water returns to a boil, … Continue reading
Fred & Ginger Salad Dressing
Ingredients: 2 Avocados 2 Tomatoes 2 oz Ginger Root Sea Salt, to taste Method: Place all ingredients in a blender and blend until creamy. Variations/Recommendations This tangy ginger root will have you dancing! Serves 3
Asparagus & Apple
Ingredients: 2 bunches of Asparagus 2 cups Apples, diced 1/8 cup Sesame Oil 1/4 cup Sesame Seeds Method: Rinse the asparagus with cold water and cut off the stalk half way between the top and the white portion area. Chunk … Continue reading
Broccoli & Cauliflower
Ingredients: 2 cups Broccoli 2 cups Cauliflower 1/8 cup Extra Virgin Olive Oil 1/2 Lemon Sea Salt, to taste Method: Cut the florets off both broccoli and cauliflower rinse in cold water. The cold water helps to keep the freshness. … Continue reading
Purifying Daikon and Scallion Broth
Ingredients: 4 cups Vegetable Broth 1 6-inch piece daikon radish, peeled and cut in matchstick pieces 2 Scallions, with tops 1 tbps. Tamari or 1 Tbs. Bragg Liquid Aminos Fresh Cilantro leaves 1/2 tsp. Pepper Method: Heat vegetable broth, daikon … Continue reading
