Category: Recipes


Almost Spaghetti

Almost Spaghetti
servings:
spaghetti squash – 4
sauce – 2

1 spaghetti squash

sauce:
2 tomatoes
1/2 potato
1/4 onion
2 garlic cloves
1/4 bell pepper
3oz hippocrates broth or filtered water
parsley

Pre heat oven to 375 F. Poke holes in spaghetti squash with a skewer all over. Bake for 1 hr.

sauce:
combine tomato, onion, potato, bell pepper and garlic in a small saucepan with filtered water or leftover hippocrates broth. Simmer for 10 min.

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Kra Flower Mashers

Serves 4

1 large Potato
1/4 Cauliflower
5-6 pcs Okra
2 Garlic cloves
2 T Cottage Cheese

Steam all veggies for 15-20 min. Remove from heat and add cottage cheese. Use a potato masher to blend ingredients.

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Servings: 2

1/4 c lentils
3 cloves garlic
2 card leaves and stalk
4 Tbsp low-fat cottage cheese
1/4 c flax seed oil
1/4 roast red bell pepper

The first time I made this, I made it from leftover lentils. I added all of the ingredients to my trusty Nutribullet until well blended then low and behold, I had dip!

Eggplant Veggie Sandwich

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Serves 3

1 Eggplant
6-8 Chard Leaves
Apricot Sage Sauce

Preheat oven to 400┬░. Slice eggplant into 2 in. thick slices and place on baking sheet. Bake for 20 min, flip then bake for another 5-10 min until both sides are lightly browned. After flipping, steam chard (or whatever veggies you want). Use eggplant slices like bread and apricot sage sauce like a spread or a dip.

Squash Kale to the Beet

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Serves 4

5-7 kale leaves
3 pieces yellow squash
2 large pre-roasted beets
1/3 c Apricot Sage Sauce

Cut kale and squash into bite size pieces. Steam kale and squash together for 10-12 min. Cut and add beet to the pot during the last few moments of steaming to warm it up. Remove all vegetables from the pot and combine with apricot sage sauce.

Making Pau d’Arco Tea

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How to add flavor

This was a yummy blend of homemade tea one of my friends gave me that turned out delicious! I also recommend using your favorite fruit (strainer unnecessary) to flavor Pau d’Arco.

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Apricot Sage Sauce

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Makes 4-6 oz

4 dried apricots
1/3 c flax seed oil
1/4 c apple cider vinegar
1/8 tsp sage

Soak or boil dried apricots in filtered water until tender. Blend all ingredients in a food processor, blender or NutriBullet. Serve on your favorite combination of vegetables or use as a dip.

Rosy Onion Salad Dressing

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Yield: 8-10 oz

1/4 medium onion
2 small garlic cloves
4 oz flax seed oil
2 oz Apple cider vinegar
2 tsp rosemary
1-2 T honey

Blend all ingredients in a blender, food processor or NutriBullet (as shown). This is my favorite salad dressing recipe so far.

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Serves 4

1c lentils
4 c water
8 cloves garlic
4 T cottage cheese
1 tsp chopped cilantro

Combine water with lentils and simmer gently until desired texture. Steam garlic cloves separately until tender. Mash garlic cloves to a paste with a fork. Mix garlic, cilantro and cottage cheese together with lentils and serve hot.

Steamed Garlic Flax Mashers

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Servings: 4

4 Medium Russet Potatoes
4 Garlic Cloves
1-2 Charstems (Chard Stalk)
3 T Flax Oil

Cut potatoes and charstems into bite sized chunks. Steam potato, charstems and whole garlic cloves on medium low flame for 12-15 min. Use a potato masher to blend potatoes and steamed vegetables with cold flax seed oil.