Archive for April, 2009

Apple-Oats Cereal

Apple Oats Cereal

(6 servings)

  • 4 cups applesauce
  • 1 and 1/3 cups oat bran hot cereal – uncooked
  • 1 cup quick or old-fashioned oats – uncooked
  • 1 cup Unsweetened apple juice
  • 2/3 cup raisins
  • 1/4 cup almonds slivers
  • 1 teaspoon cinnamon

In a large bowl, combine all ingredients. Mix well.

Transfer to smaller storage containers if desired. Just make sure whatever container you put it in is covered.

Refrigerate overnight.

Serve cold with milk and a sprinkling of sugar.

Stores well in refrigerator for up to a week.

from Mr. Breakfast.com

Tofu Mayonnaise

from Daniel-Fast.com

Tofu Mayonnaise
4 ounces tofu
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
Salt and pepper — to taste

Puree the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. Add grated lemon rind and season with salt and pepper.

You can add 4-6 garlic cloves, mashed with 1/2 teaspoon salt, to the mixture to make garlic mayonnaise. You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up.

Serving Size: Just under 1 cup of finished mayo

Juice Fasting Recipes

from CBN.com

Recipes

Dr. Crandall’s Favorite Juice Fasting Recipes:

Jogger’s Paradise:
3 oranges
2 hard pears
1 small yam

Taste of Heaven:

2 carrots
1 sweet potato
2 apples
thin slice of Spanish onion pinch dulse powder

The Brain Stimulator:

1 oranges
1 hard pears
1 yam
1 grapefruit
1 apple

Garlic Breath Delight:

2 tomatoes
2 apples
1 clove of garlic
sprig of parsley

The Cancer Killer:

1 beet
1 carrot
1 celery stick
1/2 potato
1 radish

garlic chive and rice salad

wow!! what a wonderful website – vegetable gardener

Recipe by Susan Belisinger
February 1998
froom issue #13

Garlic Chive and Rice Salad

8 servings

Make this salad early, as the flavor develops on standing.

1 cup fresh or frozen peas
1 mint sprig
5 cups cooked rice
1 large carrot, peeled
1 red or yellow bell pepper, roasted, seeded, and peeled
1 firm-ripe tomato
1⁄3 cup olive oil
1 Tbs. lemon or lime juice, or to taste
3 or 4 dashes Angostura bitters
1 garlic clove, minced
Salt and freshly ground pepper
1⁄3 cup snipped garlic chives
2 Tbs. minced basil
2 Tbs. minced tarragon
Chive blossoms for garnish

Place the peas in a small saucepan with the mint sprig, barely cover with water, bring to a simmer, and cook for 1 min. Drain, remove the mint, and cool.

Put the rice in a large bowl. Cut the carrot into quarters lengthwise, and slice thin. Cut the pepper into 3⁄8-in. strips and cut the strips into 1-in. lengths. Cut the tomato into 1⁄2-in. dice. Add the vegetables to the rice.

In a small bowl, stir the olive oil, lemon juice, and bitters together with a fork to emulsify. Add the garlic and season the dressing with salt and pepper.

Add the dressing, garlic chives, basil, and tarragon to the rice and vegetables and toss well. Taste for seasoning.

Refrigerate the salad for at least 2 hours or as long as overnight. Allow the salad to come to room temperature before serving, adjust the seasonings, and garnish with chive flowers.

Note: This recipe is excerpted from Herbs in the Kitchen by Susan Belsinger and Carolyn Dille, Interweave Press, 1991.