| INGREDIENTS: |
| Beans
Monterey jack cheese – grated Cheddar cheese – grated Black olives – chopped Tomatoes – chopped Green onions – chopped |
| INSTRUCTIONS: |
| Cover a cookie sheet with aluminum foil for easy clean-up. Spread out a layer of tortilla chips. Top with your favorite of the following: Beans Monterey jack cheese – grated Cheddar cheese – grated Black olives – chopped Tomatoes – chopped Green onions – chopped |
| INGREDIENTS: |
| 1 Avocado mashed 1 clove garlic crushed 1 med tomato chopped � cup grated cheddar cheese � tsp Tabasco Salt & black pepper |
| INSTRUCTIONS: |
|
Mix all together |
| INGREDIENTS: |
| 1 ripe mango pealed and chopped 1 ripe avocado chopped 1/2 sweet onion chopped fine 2 cloves of garlic minced 1 can black beans rinse and drain 1 chipolte pepper in adobe minced juice from 1/2 lemon + zest cilantro chopped 1 ripe tomato chopped |
| INSTRUCTIONS: |
| mix all ingredients together and let set in fridge for 1 hour. serve at room temp. enjoy with chips or as a side with grilled fish or chicken . optional ingredients sweet corn and/or red and green peppers |
| INGREDIENTS: |
| 3 cups linseeds (flaxseeds)
2 cups sunflower seeds 1 cup almonds |
| INSTRUCTIONS: |
| Mix and grind together until fine.A regular coffee grinder will do the job.Store in a dark airtight glass jar in the refrigerator. This mixture has a slightly sweet and nutty taste and can be sprinkled on rice, pasta, fruit, veggies, or just about anything. It is a good source of protein, essential fatty acids, minerals, and fiber and is definitely an anti-ageing mixture. |
| INGREDIENTS: |
| 3 8 oz. cream cheese
3 cans minced clams drained 1 1/2 lemons (juice of 5 tablespoons) 3 tablespoon grated onion 1 1/2 tablespoon worcestershire 1 1/2 tablespoon seasoned salt 3/4 tablespoon pepper sour dough round 8-9×3-4 inches sour dough loaf, cut up into squares, and toasted |
| INSTRUCTIONS: |
| Hollow out sour dough round, fill with warm clam dip and seal in heavy foil. heat 30-45 min. in oven. serve with toasted sour dough squares. |
| INGREDIENTS: |
| 1 can artichokes hearts in water
1 cup vegenaise 1 cup parmesan cheese (grated) 1-4 oz can Ortega diced chilies
|
| INSTRUCTIONS: |
| Drain artichokes well and cut in pieces.
Mix ALL ingredients in blender or food processor (artichokes, vegenaise, parmesan cheese, diced chilies) until smooth. Heat until cheese melts. Serve warm with tortilla chips and veggies. |
| INGREDIENTS: |
| 12 ounces coconut milk (canned is okay) 5 Tbs sugar 5 Tbs cornstarch 1 1/2 cups water Note: if you can only find coconut milk in 16 oz. cans, just reduce the amount of water by 1/2 cup. |
| INSTRUCTIONS: |
| Bring coconut milk to a boil on low heat. In a separate bowl, combine cornstarch and sugar. Add water and mix well. Add this mixture to the coconut milk. Continue to cook over medium heart stirring constantly with a whisk. Continue stirring until pudding becomes thick and somewhat translucent. Pour into an 8″ x 8″ or similar size baking dish. Allow to chill until firm. cut into 2″ squares. Makes about 16 squares. A special treat from Hawaii |
| INGREDIENTS: |
| 2 eggs 3/4 cup brown sugar 3/4 cup white sugar 1 cup butter or margarine 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda |
| INSTRUCTIONS: |
| Beat: 2 eggs 3/4 cup brown sugar 3/4 cup white sugar 1 cup butter or margarine 1 teaspoon vanilla Then add in 2 cups flour Fold in 2 cups of your favorite granola (I like the kind with dried blueberries in it!) Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until golden brown. |
| INGREDIENTS: |
| 3 cups oatmeal 2 eggs ¾ cup sugarless applesauce ¾ cup plain yogurt ½ cup sugarless peanut butter ½ cup clover honey 1 tsp. vanilla ½ cup chopped walnuts 1 tsp. baking soda 1 tsp. baking powder 3 tsp. cinnamon 1 grated orange peel ¾ cup brown rice flour 1 cup (or more) dark chocolate chips Optional: some dried apricots for topping |
| INSTRUCTIONS: |
| Don’t turn the oven on yet. First wash the orange and dry it.
Then put the oatmeal into a mixing bowl. Add the wet ingredients (eggs, applesauce, yogurt, peanut butter, honey, vanilla). Mix and let it soak while you prepare the rest. Put the walnuts into a sealable plastic baggie and shut it tight. With the peanut butter jar roll the walnuts to crush them, turning the baggie over often. Use just gentle pressure. When crushed finely, dump them into the bowl. Now grate the orange peel directly into the bowl. This takes the most time and muscle. Add the small dry ingredients (baking soda, baking powder, cinnamon), and mix. Now you can preheat the oven to 350°. Mix in the rice flour and chocolate chips. Put tin foil over two baking sheets. Lightly oil. Also lightly oil a spoon. With a non-oiled spoon scoop out some batter, and with the oiled spoon, scrape it off onto the cookie sheet. Place them in rows 4 by 5 (total 20 cookies) on each cookie sheet. Optional: thinly slice dried apricots and lightly smash a couple pieces onto each cookie. Bake at 350° for 13 minutes. While the first sheet bakes, clean up your mess. Put the skinless orange into the empty walnut baggie, and use it for lunch tomorrow. While the second sheet bakes, eat the first batch. Take the second batch to Monday night football. The guys will think they are real cookies. |
| INGREDIENTS: |
| I usually make this recipe with walnuts, but you can use pecans, almonds or cashews, too – or even a combination of your favorites!
1 1/2 cups blanched whole nuts 1/2 cup sugar 2 Tablespoons butter or margarine |
| INSTRUCTIONS: |
| In a heavy skillet, mix the nuts, sugar and butter. Cook over medium heat, stirring constantly, for 6-8 minutes or until the sugar is melted and the nuts are toasted. Spread the nuts onto a buttered baking sheet or a piece of aluminum foil. Separate into bite-sized clusters. Cool. |
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