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2 c. Romaine lettuce, torn
1 orange, pared, sliced and broken into wedges
1 c. seedless red grapes
1 pear, diced
1 Tbsp. canola oil
2 tsp. fresh lemon juice
1 tsp. tarragon
1/4 tsp. dried mint
1. Arrange Romaine lettuce on a salad plate. Top with orange slices, grapes, and pear dices.
2. Whisk together the canola oil, lemon juice and tarragon. Drizzle over salad. Garnish with mint if desired.
Don’t forget your fresh carrot and apple juice!
Curtis & Paula Eakins
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1 c. water
1 c. yellow split peas
3 cloves garlic, chopped
1 medium onion, chopped
1 c. instant oats
2 stalks celery, chopped
1 c. fresh parsley
1 Tbsp. chives
3 Tbsp. fresh lime juice
1 2-oz. jar pimentos
1/2 c. minced coconut
1 tsp. thyme
1 tsp. sea salt
2 Tbsp. kelp powder
3 Tbsp. canola oil
1. Soak split peas in 1 cup water overnight. Drain. In food processor, combine split peas, celery, parsley, onion, garlic and oats. Process until smooth, stirring as needed. Add chives, thyme, salt, coconut and kelp and process. Add oil and lime juice and process until smooth.
2. With oiled hands, form mixture into patties and fry in oiled skillet, until golden brown. Turn, cover and fry on the other side until patties are done. Serve with tartar sauce.
Yield: 12 - 15 patties or 30 fish sticks
Curtis & Paula Eakins
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1 Tbsp. olive oil
3 c. cabbage, shredded or sliced
1 c. onions, sliced
1 garlic clove, minced
1 Tbsp. tarragon
1 Tbsp. sweet basil
1 tsp. sea salt
1/2 tsp. cayenne pepper, opt.
Heat olive oil in a skillet and add garlic, onions and cabbage. Sauté, stirring, until cabbage begins to wilt.
Add seasonings, cover and steam until done.
Serve with steamed red or white potatoes.
Curtis & Paula Eakins
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4 c. cooked red kidney beans
1 1/2 c. water
1 Tbsp. olive oil
2 garlic cloves, chopped
1 Tbsp. McKay’s chicken style seasoning
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 tsp. onion powder
Heat olive oil in a skillet. Add garlic and sauté. Add beans, water and seasonings and stir. Bring to a boil, then reduce heat, cover and simmer for about 10 minutes.
Curtis & Paula Eakins
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PIE CRUST:
1 1/2 c. almonds, chopped
1 1/2 c. soft pitted dates
1 tsp. vanilla
FILLING:
4 c. fresh blueberries
3 large ripe bananas
7 soft pitted dates
2 Tbsp. orange juice
1 tsp. Instant Clear Jel
1. Combine almonds, dates and vanilla in food processor. Process until mixture resembles coarse crumbs. Pat into small pie dish.
2. Reserve 2 cups blueberries. Place remaining blueberries, bananas, dates, orange juice and Clear Jel in food
processor and process until smooth. Stir in reserved blueberries and pour into prepared pie shell.
3. Refrigerate for about 3 hours, or until set.
Curtis & Paula Eakins
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