Monday Journal

iVillage Member
Registered: 03-20-2003
Monday Journal
16
Mon, 08-22-2005 - 8:16am

How was your weekend?






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iVillage Member
Registered: 03-20-2003
In reply to: cl_jeanwl
Mon, 08-22-2005 - 9:58pm
The water is so darn cold out there!





iVillage Member
Registered: 03-20-2003
In reply to: cl_jeanwl
Mon, 08-22-2005 - 10:00pm
Dates stuffed with pb sounds interesting.





iVillage Member
Registered: 05-01-2003
In reply to: cl_jeanwl
Tue, 08-23-2005 - 8:03am

Your life is so fun!

iVillage Member
Registered: 09-02-2004
In reply to: cl_jeanwl
Tue, 08-23-2005 - 8:58am

I got the idea for the dates from the "Everyday eating for long-time living" lecture. You buy fresh dates (not honey dates), cut them in half and stuff them with PB. The lecturer also said you can stuff them with chevre cheese. I really liked her lecture. Her website is http://www.terigentes.com

Chinese vegetarian squishies is the mixed plate of gluten and tofu. There's always some that are sweet & sour, some curry, some vegetarian bbq pork.





Lilypie First Birthday tickers
iVillage Member
Registered: 03-20-2003
In reply to: cl_jeanwl
Tue, 08-23-2005 - 9:28am
That's a good site--I like the recipes!





iVillage Member
Registered: 03-20-2003
In reply to: cl_jeanwl
Tue, 08-23-2005 - 9:30am

I'm going to make this for dinner, from that site:


Mexican Melange - serves 8




  • 8 cups of Organic mixed greens such as Mesclun or a combo of lettuce, arugula, red cabbage, etc



  • 1 cup carrots, shredded



  • 2 ripe avocados



  • 1 small red onion, sliced thin



  • 2 ripe tomatoes



  • 2 Red Peppers, roasted



  • 2 cobs of fresh corn or 2 cups frozen



  • 1 T Lemon infused olive oil



  • 1 t ground cumin



  • 1 cup fresh cilantro, snipped



  • sprouts (mustard or pea shoots)



  • 1-19 oz can black beans



  • sea salt



  • freshly ground pepper



  • PC organic cheddar, grated



  • Fresh lime cut into quarters



Rinse and drain the black beans and stir in the cumin powder. Combine the greens, carrots and onions in a large serving bowl or bag if preparing individual bowls. Toss or shake to combine and divide amongst 8 plates. Slice red peppers into long strips, cut the avocados and tomatoes into bite size pieces, sprinkle with a little of the sea or garlic salt and pepper, squeeze fresh lime over and arrange over top of the greens surrounding with the sprouts and black beans. Set aside and gently heat corn to warm or cook if using frozen, toss with the lemon infused olive oil and ¼ cup of fresh cilantro then place a heaping spoonful into the centre of each salad. Drizzle each salad with the salsa dressing (recipe below), top with the remaining cilantro and cheese if using then garnish with a squeeze of juice from lime quarters.

Jean,






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