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.
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.
Pages
Your life is so fun!
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.
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,
Pages