Egg Salad Ingredients:
5 Eggs, hard boiled
1/8 C Red Onion, chopped
2 Scallions, chopped
1 Italian Zucchini, lightly peeled and chopped
8 Grape or Cherry Tomatoes, halved
1/2 C Jalapeno Cilantro Hummus (recipe to follow)
Add Sea Salt &/or Black Pepper as desired
note: additional spices optional – fresh basil, chives, rosemary, nutmeg.
Directions:
Combine all ingredients in bowl and stir. Serve atop a bed of greens,and drizzle with balsamic. OR atop toasted Ezekiel bread, drizzle with raw honey.
Regrigerate leftovers and use within 2 days.
Jalepeno Cilantro Hummus Ingredients:
1 Can Garbanzo Beans, drained and rinsed
1 Jalapeno, chopped (include seeds for hot)
2 T Peppercinnis
1/2 bunch Cilantro
3 Garlic Cloves, peeled and chopped
1 Lime, juiced
1/8-1/4 C EVOO
Add H2O for desired consistency
Directions:
Combine all ingredients in Food Processor or Magic Bullet. Refrigerate for up to 7 days.
Serve with Pita Chips, Tortilla Chips, or Rice Crackers.
Suggestions: Use in place of mayonaise for Egg Salad, Tuna Salad, Pasta Salad, Tortilla Spread for Wraps.
Recipe by Serena Pell
Mango Salsa Ingredients:
1/4 Red Onion, chopped
1 Jalepeno, seeded and finely chopped
1/2 Red Pepper, seeded and chopped
3 Garlic Cloves, finely chopped
1/2 bunch of Cilantro, chopped
2 Mangoes, peeled and chopped
4-6 Roma Tomatoes, chopped
10 Grape or Cherry Tomatoes, halved
Juice of 1/2 Lime
Add Crushed Red Pepper Flakes as desired
Combine all ingredients in bowl and stir. Regrigerate and use within 7 days.
*Note: this also makes a great topping for pork, chicken, and eggs.
Taco Ingredients:
2 Alaskan Cod, Halibut, or Tilapia Filets
H2O for steaming
Freshly Ground Black Pepper
Crushed Red Pepper Flakes
Chili Powder or Cayenne
1/2 small Red Cabbage, roughly chopped
1/2 small Yellow Cabbage, roughly chopped
1 C Micro Greens
1 Carrott, grated
3 Scallions, chopped
1/2 Cucumber, peeled, sliced down center, seeded and chopped
1/2 Red Pepper, seeded and chopped
1 Lime, juiced plus one lime quartered for garnish
1/3 – 1/2 C Rice Vinegar
1/8-1/4 C EVOO
a few drizzles of raw honey
4 Ezekiel 4:9 Sprouted WholeGrain Flourless Tortillas -or- 8 Sprouted Corn Tortillas
Fill pan with about 1″ of H2O, place filets face down, drizzle tops with a touch of EVOO, sprinkle with the black pepper, red pepper, and as much chilli powder or cayenne as you like. Cover with aluminum foil and let steam for about 8 minutes.
While fish is steaming, prepare balance of ingredients and combine in large bowl. (use a glass one, cuz this is a pretty mixture!) Warm tortillas in oven, toaster oven, or tortilla skillet. Break up fish with a fork. Assemble: Tortilla, fish, veggie mix and garnish with extra lime.
Makes: 4 Large Tacos or 8 Small Tacos
*Substitutions: If you’re not a fish eater, try this with shredded pork or grilled chicken!
Recipe from Serena Pell
Black Bean Soup
Thanks, Rocco DiSpirito!
Ingredients:
One 14.5 oz can black beans with liquid
2/3 c low sodium chicken broth
2/3 c store bought fresh salsa
2 teaspoons chili powder (I only used 1 tsp.)
2 TBLS reduced sugar ketchup - I used regular
3 TBLS real bacon bits, such as Hormel
Salt & Pepper
Toppings:
Greek Yogurt
1/3 c cilantro
Reduced Fat Cheese (Optional)
Directions:
In a blender, blend 1/2 the can of beans & liquid, chicken broth & 1/2 of the salsa. Puree until smooth.
Add the rest of the ingredients, except toppings, bring to a boil & simmer for 9 minutes. Add salt & pepper to taste. Top with yogurt, cilantro (it says to add reduced fat cheese, too, but I didn't!)
Makes 4 servings - really 2 nice bowls @ 258 calories per larger bowl.
Barbecue Meat Ingredients:
2 1/2 - 3 pounds short ribs or chuck roast
1 Bartlett Pear peeled, and diced
3 green onions, sliced
3 tbsp Rice Vinegar Dressing
1/3 cup packed brown sugar
2 tbsp granulated sugar
1/2 cup Ginger Flavored Soy Sauce, or regular soy sauce
1/2 cup pear nectar
1/4 cup water
3 tsp minced garlic
3 tsp minced ginger
2 tsp coarse ground pepper
3 tbsp sesame oil
Directions:
Whisk together all the above ingredients. Place trimmed meat into slow cooker and pour the blended ingredients over meat.
Cook on high for 4-6 hours, or on low for 8-10 hours, until meat is tender, and easily pulls apart.
Cucumber Cilantro Lime Salsa Ingredients:
2 cucumbers, thinly sliced
1/4 red bell pepper diced
2 scallions thinly sliced
1/4 cup snipped cilantro leaves
1 tbsp minced jalapeño, if desired
1/3 cup rice vinegar dressing
1 tsp sesame oil
2 tbsp lime juice
2 tbsp sugar
1-2 tsp fresh minced ginger
Directions:
In a medium sized bowl, toss together cucumbers, peppers, scallions, and cilantro.
In a separate bowl, whisk vinegar, oil, lime juice, sugar and ginger together.
Pour over cucumber mixture and toss to coat. Serve immediately.
Makes about 2 1/2 cups
To assemble Tacos:
Warm Sprouted Tortillas in microwave, on griddle, or wrapped in foil in oven
Place desired amount of meat on heated tortilla.
Top with lettuce and Salsa. Drizzle with additional Ginger Soy Sauce if desired.
Makes 6-8 servings
Recipe found from KSL
