LORRIE'S SALAD DELIGHT
Approximately 6 ounces organic Romaine hearts
7 cherry tomatoes
7 baby carrots
1 clove of garlic, diced
1/4 cup crumbled feta cheese
Sea salt to taste
Tear up lettuce leaves in a bowl. Add carrots, tomatoes, garlic and feta cheese. Toss thoroughly. Add Lorrie's salad dressing or 2 tablespoons of cold pressed virgin olive oil with 2 tablespoons of apple cider vinegar.
MEATLESS CHILI
4 cups of kidney beans, cooked
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced celery
2 1/2 cups tomatoes
2 cups tofu (optional) |
3 tablespoons coconut or olive oil
2 teaspoons of sea salt
2 teaspoons cumin
1 teaspoon of celery seed
1 teaspoon of turmeric
Onion and garlic powder |
Brown onion and pepper in oil. Add celery and seasoning; add a little water and cook until tender. Add tomatoes and cooked kidney beans. Add tofu. Serve over brown rice or whole wheat noodles.
BINA'S PUMPKIN PIE
Crust
2 cups whole-wheat pastry flour
1 cup palm non-hydrogenated shortening
9 tablespoon ice cold water
1 teaspoon sea salt
Mix flour, salt, shortening and water into a dough. Roll out dough between waxed papers, not quite 1/8 inch thick. Makes 2, 1 crust pie shells.
Filling
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
4 large eggs
1 can 100% pure pumpkin
1 cup agave syrup
8 ounces evaporated milk
Mix sea salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin, agave, and spice mixture. Stir in evaporated milk gradually.
Pour into pie shells.
Preheat oven to 425 degrees. Bake pie for 15 minutes then reduce temperature to 350 degrees and bake for 40-50 minutes more. Cool on wire rack.
|
