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Archive for the ‘Side dishes’ Category

Cooking time: 15 mins    Prep time: 15 mins          Total time: 30 mins     If serving chilled prepare 2 hours in advance.

1 pound of red potatoes, steam or microwave until just tender. Halve and slice in thick slices

1 cup asparagus thickly sliced and steamed until bright green.

2 green onions thinly sliced (or thinly sliced 1/2 red onion)

1/2 red bell pepper diced

1 clove garlic crushed.

Dressing:

2 TBPSN lemon Juice

1/4 cup raw cashews

1/4 cup water

2 tsp Djorn Mustard

1 TBSPN vegan chicken seasoning (see prior recipe) or I veggie stock cube (vegan, no added oils)

Place all ingredients in the a bowl and toss.

Blend  dressing ingredients in blender until well blended and creamy. Adjust water if too thick add a little more slowly.

Gently toss all of the veggies in the dressing until coated. Can serve warm, room temperature or chilled. Serves 4 -6.

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I was looking for a way to use of the carrot pulp from juicing. This was a hit even though my husband was initially suspicious.

1/2 cup raisins

1/2 cup raw cashews

1/4 cup orange juice (if using carrot pulp add an extra 1/4 cup)

1/4 cup of soy milk

3 cups of grated carrot or carrot pulp

pinch of sea salt

1. Cover and soak raisins in hot water until plump.

2. Blend 1/4 cup of soaked, drained raisins, 1/4 cashews, orange juice and soy milk in the blender until smooth and well blended.

3. Stir all ingredients together. Refrigerate for at least one hour and stir again before serving.

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I have a Quesadilla cooker and wondered what I would do with it as we don’t use cheese. These turned out really well though be careful not to over fill them (yeah right like I could manage that). I used them for a packed lunch and cut the Quesadilla’s in pieces with kitchen scissors along the lines made by the cooker. You can still easily make these in a non-stick frying pan. I will be experimenting with other Quesadilla recipes in the weeks to come. Need to use the cooker or declutter my kitchen pantry.

  • Whole wheat tortillas (looks for options with little added fat or sugar
  • humus (I added roasted red peppers and garlic to my recipe)
  • Salsa (use your favorite or make fresh)
  • finely chopped sweet peppers
  • finely chopped cilantro (optional)

Place one tortilla in Quesadilla cooker or on non stick skillet over heating element. Spread 2 TBSPNs Humus over the tortilla (mainly in the center if using the Quesadilla cooker) then spread 1 -2 TBSPNs salsa on top. Add 1/4 cup of chopped sweet peppers and cilantro to taste. Top with second tortilla. If using skillet cook until golden brown on one side and then flip carefully and brown the other side.

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Kale Salad

2 1/2 Tbsp Lemon Juice

2 Tbsp Bragg’s Liquid Aminos (or lite sodium soy sauce)

1/2 tsp Onion powder

1/4 tsp Garlic Powder

2 1/2 Tbsp Water

1 1/2 tsp Olive oil (to make this oil free use 1/4 cup of slithered almonds and 1/4 cup of water to make thick creamy dressing)

1/4 cup Black Olives – sliced

3 cups fresh Kale Finely chopped

2 Green Onions (Shallots, Scallions) chopped

2 1/2 Tbsp Raw Sunflower seeds

3 radishes sliced

1 Roma Tomato Diced

1/4 Red Pepper diced.

Directions:

1. In the blender place the first six ingredients and blend well. (Can shake together in a closed jar)

2. Mix the other ingredients in a bowl.

3. Pour the dressing over the ingredient and mix well.

4. Refrigerate for 1 -2 hrs prior to serving.

From the Lifestyle Centers of America WellSpring Diabetes program.

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