Directions • Cut the tomatoes into halves. • Take a saucepan and add water then bring to a boil. Sprinkle salt generously adding the arugula. Cook until soft and tender, do not overcook. • Drain the water and add orzo with olive oil and lemon juice then mix in the tomatoes and arugula.
Poached Egg and Avocado on Toast Makes 3 servings Ingredients: • 3 eggs • 1 large ripe avocado • 3 slices thick whole grain pita bread • 3 tsp olive oil • 1 ½ tsp fresh lemon juice • 1 large red tomato, sliced into rounds • Chopped ½ Tbsp chopped fresh chives • Sea salt • Freshly ground black pepper How to Prepare: 1. Halve the avocado lengthwise and remove the stone. Scoop out the flesh and place into a bowl. Add the lemon juice and season with salt and pepper. Mash everything well.
Pour the Tahini sauce mixture on all sides. 5. Sprinkle sesame seeds on top. 4. Spiced Spanish Almonds Serving size: ¼ cup each| Yield: 12 servings Ingredients: • 1/4 cup of light brown sugar • 2 tsps of ground cumin • 1 tsp of hot paprika • 1 tsp of dried thyme • 1 tsp of kosher salt • 1/4 tsp of cayenne pepper • 1 large egg white • 1 tbsp of water • 1 pound or 3 cups of Marcona or raw whole almonds • Instructions: 1.
5- Seasonings TT Method: • Melt the butter in a thick- bottom pan and sweat the mire poix. • Add the flour and cooked till blond. • Allow the roux to cool. • Gradually add the boiling stock. • Stir until smooth and boil.
Add mutton, stir well. After 5 min add the remaining onion, ginger-garlic paste, chilli powder, salt, mint & coriander leaves.Then add the tomatoes and fry well till the oil separates. Then add yogurt and water in 1:1&1/4 (that is for 1 cup rice 1 1/4 water). When the water boils, add the lemon juice then rice. Keep the flame on high.When the water is absorbed, reduce flame and cover with a lid.
11. Sprinkle with shredded coconut before serving. Lemon cupcakes Preparation time: 15 minutes Servings: 6 Ingredients: 1 ½ cups pitted dates ½ cup dried shredded coconut Grated zest of 1 organic lemon For the cream: 1 can cooked chickpeas (liquid only) Directions: 1. Process dates in a food processor to get small chunks. Add grated lemon zest and dried shredded coconut.
Add salt to taste. If serving the pesto with pasta or in mine- strone, thin it a little first with water from the pasta or some of the liquid from the soup. Pesto #2 ¼ cup plus 1 tablespoon olive oil 2 tablespoons pine nuts (pignolias) 1 cup tightly packed fresh basil leaves, rinsed, drained, and stemmed 2 medium cloves garlic ¼ teaspoon salt ¼ cup freshly-grated Parmesan cheese 1½ tablespoons freshly-grated Romano cheese Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. Add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown, 30 to 45 seconds. Transfer nuts immediately to paper towel-lined plate to drain.
• Breakfast Banana and Cashew Nuts Pancakes Serves 2, yields 4 pancakes, recommended serving size per meal is 1 stack of 2 pancakes Ingredients: • 2 pieces, large overripe bananas, roughly mashed, leave a few larger chunks • 1 piece, large eggs, whisked until frothy • ¼ cup raw cashew nuts, lightly toasted on dry pan, cooled to room temperature, before pulsing in food processor into rough rumble • 1 tsp. olive oil • dash nutmeg powder • drop vanilla extract For garnish, all optional: • 1 piece, large fresh ripe bananas, thinly sliced, divided • 1 Tbsp. cashew nuts, lightly toasted, roughly chopped • 1 tsp. pure maple syrup Directions: 1. Combine oats and water in a large bowl.
Salt- ½ teaspoon 9. Parmesan cheese- 1 cup, shredded 10. Baby spinach- 2 cups, chopped Nutrition Information Fat 13g Saturated Fat 5.4g Carbohydrates 13.4g Protein 18.9g Sugar 3.3g Instructions: 1. Preheat the oven to a temperature 350 degrees Fahrenheit. Grease the baking dish with butter.
Mix potatoes and fish and add scallions, mayo and ketchup. Make small balls out of salmon mixture. Toss balls with flour and then egg and then in a mixture of Parmesan cheese and dried bread crumbs. Fry in oil until golden brown—about four minutes. Dry on paper towels and cool before serving.