Directions: Scrub parsnips and carrots, but do not peel. Cut into large chunks. Sauté one medium onion in 1 tablespoon of water and one teaspoon of macadamia nut or extra virgin olive oil. Join sautéed onion with cut up parsnips and carrots, cover with water, and boil 30 minutes. Add a dash (a dash) of Celtic sea salt or tamari if permitted. Add a smidgen … [Read more...]
Scrambled Tofu Breakfast
Anyone on a weight-loss or cholesterol-reducing program knows that eggs, bacon, sausage and buttered toast are taboo, but those whose lifestyles are very physically active might require the stronger energy of protein for breakfast from time to time. If you are in the early stages of changing your diet and find you are missing the old standard breakfast fare, here is the … [Read more...]
Strawberry Mousse
Ingredients: 2 cups strawberries, sliced 2 peaches, sliced thin or pears, apples 4 tablespoons agar flakes 5 cups apple juice 4 tablespoons kuzu powder Pinch of sea salt 2 teaspoons lime juice - optional Directions: Place in a pot the apple juice, sea salt and agar flakes - bring to a boil. Then turn down to simmer for 5-10 minutes or until the agar … [Read more...]
Confetti Brown Rice
Ingredients: 1 cup brown rice 2 cups water Pinch of sea salt 1/2 cup fresh corn, cut off the cob and blanched 1/2 cup snowpeas, blanched and cut into small slices 1/2 cup onion, diced and marinated in umeboshi vinegar for 1 hour 1/2 cup carrots, diced and blanched Directions: Place rice in pot, add water and salt and bring to a … [Read more...]
Herbed Parsnips
Ingredients: Serves 4 2 parsnips, cut into 1/2 inch long diagonals 1 teaspoon corn oil, sunflower oil or olive oil 1/3 cup fresh parsley 2 teaspoons fresh thyme leaves, minced or 1/2 teaspoon dried 1-1/2 teaspoon fresh lemon juice Shoyu soy sauce, to taste Directions: Steam parsnips, for 5-10 minutes or until tender. Combine oil, parsley, thyme in a … [Read more...]