Appetizers

Fresh Zucchini and Olive Stuffed Tomatoes
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on Aug 24, 2012 | 0 comments
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Great recipe from “The Bite Size Kitchen” blog… The idea for these little tomatoes came from a dinner party that I had a couple of years ago. No cooking involved – just chopping. These are totally raw and super fresh and tasty – perfect for any spring or summer gathering. Makes 24 appetizers. Does not keep well overnight. 12 small tomatoes 2 medium zucchinis 1 jar green or Katamala olives Italian seasoning Rice wine vinegar Juice of one lemon 3 tablespoons best quality extra virgin olive oil Freshly ground sea salt and black pepper Gut your tomatoes: Slice off the top and carefully ‘cut’ out the insides with a spoon (use a...

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Peanut Free “Peanut Sauce”
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on Jan 4, 2012 | 0 comments
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I like to dip things.  And this sauce is a great alternative to peanut sauce for salads, veggie rolls, pot stickers and other items you might be looking into making around the house. 1/2 cup raw almond butter 1/4 cup water 1 tablespoon fresh lemon juice 2 teaspoons pure maple syrup or agave nectar 2 teaspoons tamari 1/2 teaspoon crushed garlic (approximately one clove) 1/4 teaspoon grated fresh ginger Dash of sea salt or kosher salt (no iodine)   Recipe based on similar one in “Raw Food Made Easy” by Jennifer Cornbleet

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Classic Hummus
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on Dec 27, 2011 | 0 comments
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3 cups cooked chickpeas, or 1 15-ounce cans chickpeas, rinsed and drained twice, warmed in a pan 1/3 cup lemon juice 1 clove garlic 1/2 cup tahini Puree warm chickpeas, lemon juice, garlic and 2/3 cup water in food processor for 3 to 4 minutes, or until smooth, scraping down sides of bowl if necessary.  Add tahini, and puree 2 minutes, or until mixture has consistency of soft cream cheese, adding 1 to 2 tablespoons water, if necessary. Season with salt and pepper, if desired.

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Cowboy Salsa – from Stu and Lorrie Singleton
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on Aug 30, 2011 | 0 comments
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You won’t regret making this taste sensation.  It’s practically a meal in itself it’s so full of goodness.  You can also use it over salad! 1       Can Green Giant  Niblets Corn 1       Can Black Beans 3       Roma tomatoes, diced 3       Green onions, chopped 1       Bunch Cilantro, chopped 2       Avocados, diced ½      tsp garlic ½      tsp Tobasco Sauce (or to taste) 1       Tbs Olive oil 2       Tbs of Rice Vinegar and Red Wine Vinegar Mix all ingredients well and add salt to taste.  Chill and serve with tortilla chips.  Good for about 24 hours.

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Watermelon Salsa
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on Aug 30, 2011 | 0 comments
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Fantastically delicious (and nutritious to boot!).  A great way to take summer fruit and mix it up.  Thanks again to Allison Singleton for the submissions… I tasted this at her home a couple of weeks ago so I personally recommend it! 6 cups diced, seeded watermelon, drained 1 cup chopped green pepper 6 Tbs fresh lime juice 2 Tbs chopped fresh cilantro 2 Tbs chopped fresh basil 6 green onions, thinly sliced 2 chopped seeded jalapeno peppers (optional) 1 tsp garlic salt (I usually add some frozen corn too…just eyeball it.)   Combine all ingredients. Enjoy!

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Busy Mama’s Easy Guacamole
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on Jul 1, 2011 | 0 comments
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Busy Mama’s Easy Guacamole
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This is a great way to get veggies on the table without steaming up your house.  It’s a perfect snack or h’ordeuvre and it only takes about 3 minutes, depending on how many avocados you use. 4 ripe Avocados ½ jar of salsa (your choice) salt to taste Cut open the avocados.  Remove the seeds from the centers.  Scrape the flesh of the avocados into a medium bowl.  Mash to desired consistency.  (If you like your guacamole very smooth I suggest using a hand held mixer). Add salsa.  Stir.

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