In cuisinart or blending machine, add the strawberries and the raspberries and mix until blended. Then add 1 cup of the yogurt and 1/4 of the heavy cream or milk and mix again until blended. Should be smooth and not lumpy but don't overmix into too fine a liquid. Pour mixture into pouring pitcher.

Then, mix blueberries, the rest of the yogurt and the rest of the heavy cream or milk until blended. Take first mixture and pour into shallow soup bowls, leaving room for the second mixture which you drizzle OR swirl on top. Sprinkle with powdered sugar, top with chopped or cut berries and a sprig of fresh mint. Serve immediately.

Yield: 5 cups

For Best Results Use Fresh Berries

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, butter, basil, salt, pepper, lemon juice and parsley.

Place salmon fillets in a medium glass baking dish, and cover with the marinade. 

Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees.

Place fillets in aluminum foil, cover with marinade, and seal. 

Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Toss all vegetables in butter, wine and thyme 

Place in aluminum foil purse. 

Fold up ends of foil and pinch to seal. 

Roast in 350 degree F oven for 45 - 50 minutes. 

 

Remove stems from green beans. Blanch for 2-3 minutes. Rinse under cold water and set aside.

Mince parsley. In a medium bowl, combine tuna, Great Northern Beans, sun-dried tomatoes, red onion, and parsley.

In a separate small bowl, mix lemon juice, olive oil, and salt and pepper. Drizzle a small amount over the green beans.

Toss remaining dressing with the tuna mixture. Serve on a platter garnished with the green beans.

Refrigerate until ready to serve. Prep Time: 25 Minutes

Serves: 5

 

Add some cayenne pepper to this dish if you like a bit more spice.

Heat oil in large non stick frying pan. Saute veggies until soft. Add chicken broth, lentils, bay leaf, rosemary, thyme, salt and pepper. Simmer for 30 minutes or until lentils become soft. Get rid of the bay leaf. Combine lentil mix with cooked pasta and toss well to combine.

A savory dish which tastes great alongside rice or Quinoa

 

Mix everything and put in a medium pot.

 

Let it boil until it is almost dry.

 

If you want it more sour -- add more vinegar.

 

If you want it more salty -- add more soy sauce.

Contains 3 different rice flours.

All flour mixes can be substituted in non-gluten recipes but it's a matter of trial and error and personal preference to see what works.

Contains gelatin.

All our flour mixes can be substituted in non-gluten recipes but it's a matter of trial and error and personal preference to see what works.

Sunflower seeds gives this a slighty toasted nutty flavor.

Preheat oven to 425°F .

Grind the sunflower seed in a liquidizer and set aside.  Blend the carrot to a smooth puree with the milk and egg in a liquidizer.

      

In a separate bowl mix together the flour, baking soda, cream of tartar and Agave Syrup or Stevia. Cut in the butter and the ground sunflower seeds.

      

Fold the flour mix into the liquid mix. Roll out this mixture to 1/4 inch thick. Spread jam (sugar free) on the pastry and then roll up, sealing the ends with a little pressure. Place the pastry roll on non-stick baking parchment on a baking tray.

      

Bake for 15 to 20 minutes or until brown.

      

Variations:       

Spread the pastry with chopped dates before rolling up. This pastry can also be used as an excellent pizza base.

This is an easy to prepare main course that tastes great. It can easily take the place of roast turkey in a traditional holiday meal. But, it's so easy to prepare don't leave it for the holidays only!

Preheat oven to 350°F.

Crosshatch cuts on the ham on all sides and then bake for 30 minutes in a roasting pan.

Mix Agave Syrup, mustard and cloves together to make a glaze. Let sit.

Brush the glaze onto the ham generously after the ham has been roasting for 40 minutes. If desired, put the pineapple rings around the ham, using toothpicks to hold in place.

Then, set the temperature to 325°F, and roast for 1 more hour. Half way through, baste the ham again with the remaining glaze.

After baking for 1 hour 30 minutes total, the ham is ready. Remove it from the oven and from the roasting pan and let it rest for 15 minutes or so.

You may serve it with any leftover glaze, and/or with the glaze from the bottom of the pan.

This makes into a tasty stuffing as well as a nice side dish or a great stuffing.

Preheat oven to 425°F

Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake for 25 minutes

For the corn bread stuffing, 

Sauté the onions, celery and parsley for 12-15 minutes in melted butter.  Combine this mixture with the cornbread and broth in a large bowl.

Cover and store in refrigerator or use to stuff a pork tenderloin or a roast chicken.

It's the buttermilk that makes these a tangy, moist pancake.

Mix together the baking mix, baking soda, baking powder and tapioca flour in a large bowl.

Beat egg in a separate bowl with fork then add to dry ingredients and mix in together with the buttermilk and oil. Let stand for 5 minutes. Fry on 375 °F skillet on one side until bubbly then flip over and cook until browned on other side.

Goes great with Turkey not just pancakes.

Mix all ingredients in a medium sauce pan. Bring to boil over medium-high heat. Simmer until berries pop.

Chill until ready to serve

Chili is one of those dishes that tastes great as a side or as a main dish. This recipe cooks up in no time so it’s perfect when you are pressed for time.

Add some oil to a skillet and set to medium high. Add the onions and celery and cook for a minute. Add the beef and sauté the two together, breaking meat apart with a wooden spoon as it cooks.

After it is browned, pour off the extra oil. Lower the skillet to the lowest setting and add the  chili powder, kidney beans, and tomato sauce. Simmer for about fifty minutes. Cover the chili so that the moisture doesn’t evaporate.

*Remember to rinse off your beans if you are using canned.

Preparation

Servings: 1. Prep time: 10 minutes, Cook time: 10 minutes.

1. Saute chicken breast in 1 tsp. olive oil in a medium-size skillet. When partially cooked, add soy sauce and water

Cook until done. Slice.

2. Arrange zucchini and tomato slices on plate. Sprinkle with vinegar and 1 tsp. olive oil. Top with chicken slices.

Sprinkle with pine nuts. Sprinkle with salt and pepper to taste (Optional).

Ingredients

Preparation

Serves 4

1. Heal oven to 45(IF.

2. Heat oil in skillet at medium heat.

3. Add sliced peppers, chopped zucchini and minced garlic and cook until ingredients begin to soften.

4, Whisk eggs, milk, and U4 cup water in bowl, stir in shredded and grated cheeses.

5. Add eggs to vegetables in skillet and cook 5~»7 minutes while lifting the edges to let excess egg go underneath.

6. Transfer skillet to oven and bake until top of omelet is golden brown.

7. Sprinkle with cilantro for garnish.

Preparation

Serves 5 (one cup servings)

1. Preheat oven to 350 degrees.

2. Cut squash in half lengthwise, discarding seeds.

3. Place squash halves, cut side down in a 13 x 9 baking dish. Bake for 45 minutes or until squash is tender when

pierced with a fork.

5. Remove squash from dish and cool.

6. Scrape inside of squash with fork to remove spaghetti-like strands.

7. Add Spaghetti Sauce (low sugar) or make your own.

Preparation

Serves 4-6 Prep Time: 15 min., Cook Time: 1 hour

1. Drain the black beans (soaked overnight) from the soaking

water, then rinse under cold water and drain again

2. Heat oil in a large saucepan

3. Add onions (roughly chopped), garlic (minced), bacon and

cook for 4 min. , or until the onion is soft

4. Add the cumin and ground coriander and cook for about 30

seconds, or' until aromatic

5. Add carrots (chopped), sweet potato(cubed), bay leaves,

vegetable (or chicken) stock and beans

6. Bring to a boil, then cover and simmer over low heat for 1

hour, or until the beans and vegetables are soft

7. Remove the bay leaves from the soup

8. Allow to cool a little, then transfer to a food processor or

blender and puree until smooth

9. Mix in the cilantro (chopped) and season with pepper.