BREAKFAST MUESLI THAT SUPPORTS THE IMMUNE SYSTEM
Spices: coriander, fennel, and/or tumeric. Begin with 1 tsp of eachExperiment with cinnamon and other herbs and spices.
LOW SUGAR OATMEAL COOKIES WITH CRANBERRIES
Preheat oven to 350 degrees. Grease cookie sheets.
In a large bowl, cream together the butter, fructose and egg whites until smooth. Stir in the applesauce, apple juice concentrate and vanilla. Combine the flour, baking soda, cinnamon and salt; stir into the applesauce mixture. Mix in the oats and chopped cranberries. Drop rounded spoonfuls onto the prepared cookie sheets.
Bake for 15-17 minutes in the preheated oven, until cookies are firm to the touch and lightly browned. Cool 1 minute on the cookie sheets before removing to wire racks to cool completely. Store in an airtight container.
SALMON FISH CAKES WITH WASABI-GINGER TARTER SAUCE
SERVED WTIH QUINOA AND VINAIGRETTE DRESSED GREEN SALAD
SALMON FISH CAKES
Combine all the ingredients in a bowl and mix well. Form cakes into about 2 ½ inches in diameter and ½ inch thick. This makes about 6 cakes.Coat the cakes evenly with brown rice bread crumbs and chill for 1 hourSet the oven at 450 grease a baking pan with olive oil and place in the hot oven Remove and place the salmon cakes on the baking pan they should sizzle! Bake for 3 minutes on each side until golden brown.
WASABI-GINGER TARTER SAUCE
Note: Wasabi paste can be obtained from a Japanese restaurant or sushi bar
In a bowl mix together the mayonnaise and wasabi paste until well blended. Add the remaining sauce ingredients and mix well. Set aside.
Place a cake atop on top of a pool of tartar sauce on each plate garnish with lime. Serve with quinoa and a green salad dressed in vinaigrette dressing.QuinoaAdd 1 cup of quinoa to 1 cup of boiling water, and 2 TBS of tamari.Turn down the heat and simmer for 15 minutes. When cooked add ¼ cup of chopped parsley.
Whisk together all the ingredients, pour into a bottle and use when required.
STUFFED CHICKEN BREAST SERVED WITH MEDLEY OF VEGETABLES
Lay the breasts on a surface and spread with pesto, topping with the shitake mushrooms, scallions, garlic, feta or goats cheese. Add the prosciutto, sun-dried tomatoes, and tapenade. Fold the breasts into a pocket making sure all the stuffed ingredients remain within the breast. Wrap in foil and refrigerate for 30 minutes.Set the oven at 350 degrees.After 30 minutes remove the foil and place the breasts on a baking tray and place in the oven. Bake for 20 minutes.Place under the broiler and broil for 5 minutes until the chicken turns golden brown, turn over and broil the underside for 5 minutes until golden brown.Remove from the oven and let rest for 5 minutes.
Slice and serve with vegetables. (Serves 2)
MEDLEY OF VEGETABLES
Place the sliced butternut in a baking dish with a turn of ground salt and pepper, and a splash of olive oil and shredded rosemary leave. Place in a 350d egree oven and cook until tender. (A knife will pass through)
Serve vegetables with sliced stuffed chicken breast on a large platter.
Dry fry pine nuts taking care not to burn. (Placing pine nuts in a frying pan on a medium heat)
Add to salad dressing. Serve on fish, chicken, pasta, toast, heated tortillas, baked potatoes... anything you like. Use your imagination!!
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