This recipe is raw (well, if you can find cranberries that have been dried in low temperatures) and comes from the Book: "The Younger Thinner You Diet". It is not only delicious, it feeds the brain.
A fresh veetable salad tha is highly seasoned like this one can enhance all of the brain chemicals.
1 cup spinach, torn into bite-sized pieces
1 cup chopped romain lettuce
1/4 cup shredded red cabbage
1/2 cup diced red pepper
1/2 tomato, chopped
1/2 cup grated carrot
1/4 cup dried cranberries
1/4 avocado, peeled and cubed
1 tsp minced fresh rosemary
1 tsp thyme
1/4 up chopped fresh basil leaves
2 TBS extra vergin olive oil
1 TBS balsamic vinegar
1. Combine spinach, romaine, cabbage, red pepper, tomato, carrot, cranberries, and avocado in a large owl. Sprinkle with rosemary, thyme, and basil leaves.
2. For the dressing, whisk together the olive oil and vinegar.
3. Toss the dressing with the sala.
Nutrition Information: Per serving: 160 calories, 13 g fat (2 g sat), 0 mg cholesterol, 15 mg sodium, 11 g carbohydrates, 3 g fiber, 7 g sugars, 1 g protein.
Tuesday, December 11, 2012
Sunday, December 9, 2012
Flageolet Beans with Rosemary and Thyme
Anyone know what flageolet beans are? I don't either, but I'm thinking I would like this recipe since I like beans and carrots and rosemary and thyme!
Flageolet
Beans with Rosemary and Thyme
Serves
4
Takes
2 ½ to 4 ¾ hours to make in slow cooker
From
Sunset Magazine December 2012
Make
a big pot of this easy vegetarian dish for a hassle-free dinner. There’s no need to soak the beans beforehand,
they cook up tender straight from the package.
12
oz. dried flageolet beans
6
garlic cloves, peeled
2
tsp kosher salt
2
tsp finely chopped fresh rosemary leaves, plus sprigs for garnish
2
tsp finely chopped fresh thyme leaves, plus sprigs for garnish
2
carrots, peeled and cut into ½ inch slices on a diagonal
2
TB extra virgin olive oil
¼
cup roughly chopped flat-leaf parsley, divided
1.
Put
all ingredients, including 2 TB oil but not the sprigs or parsley in a 4-6
quart slow-cooker. Add 5 cups boiling
water and stir. Cover and cook until
most of the liquid is absorbed and beans are very tender, 2 ¼ to 3 hours on
high, or 4-4 ½ hours on low.
2.
Stir
in 3 TB parsley. Transfer to a serving
dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining
1 TB parsley.
Friday, December 7, 2012
raw Guacamole and Cauliflower.....YUM!
My favoritesnack is cauliflower with guacamole dip. I love it so much more than chips and guacamole. Here's a recipe for quacamole from "Raw Food Made Easy" by Jennifer Cornbleet. Her book has many very tasty recipes.
Guacomole
1 ripe avocado, chopped
1 1/2 tsp minced onion
1 tsp fresh lime juice
1/3 tsp crushed garlic (1 clove)
Dash salt
Dash cayenne
Fresh jalapenos (if desired, this is not in Jennifer's recipe but I put jalapenos into everything)
Diced Tomatoes (if desired, this is not in Jennifer's recipe either)
Place all the ingredients i a small bowl. Mash with a fork, leaving the mixture slightly chunky. Serve immediately.
I clean my cauliflower with fruit and vegetable rinse and then cut into smallish flowerets. I dip the cauliflwer into the guacamole and ENJOY!
Guacomole
1 ripe avocado, chopped
1 1/2 tsp minced onion
1 tsp fresh lime juice
1/3 tsp crushed garlic (1 clove)
Dash salt
Dash cayenne
Fresh jalapenos (if desired, this is not in Jennifer's recipe but I put jalapenos into everything)
Diced Tomatoes (if desired, this is not in Jennifer's recipe either)
Place all the ingredients i a small bowl. Mash with a fork, leaving the mixture slightly chunky. Serve immediately.
I clean my cauliflower with fruit and vegetable rinse and then cut into smallish flowerets. I dip the cauliflwer into the guacamole and ENJOY!
Subscribe to:
Posts (Atom)