RECIPES!
The early starters from the April 30 group will be finishing their first two weeks on May 15, and others will reach that milestone shortly afterwards.
You should now review the "Food choices after the first two weeks" on Page 52, and start developing your own recipes. You can also use recipes posted on www.bluebonnethealth.com .
If you want to distribute some of your own recipes, post them here. However, please send the recipes to me for review before you post them!
The early starters from the April 30 group will be finishing their first two weeks on May 15, and others will reach that milestone shortly afterwards.
You should now review the "Food choices after the first two weeks" on Page 52, and start developing your own recipes. You can also use recipes posted on www.bluebonnethealth.com .
If you want to distribute some of your own recipes, post them here. However, please send the recipes to me for review before you post them!
Grilled Tofu
ReplyDeleteServes 2 -4 as main dish
1 lbs Firm Tofu
¼ cup Olive Oil
¼ cup Tamari
1 tsp Ginger,minced, or ¼ tsp Ginger Powder
1 clove Garlic
1 Lime, squeezed
Dash Cayenne Pepper
Cut tofu in to 4 filets.
Mix together oil, tamari, ginger, garlic, lime juice, and cayenne.
Marinate tofu in mixture over night.
Grill tofu until heated through and browned about 3 – 5 minutes on each side
This can be served with a simple salad or grilled vegetables
(I love this recipe, it almost tastes like steak)
This recipe is Dr. Kalia approved for a "standard meal"
Chili Almond Asparagus
ReplyDeleteServes 2 -4 people, as a side
1/4 Cup Sliced Almonds, roughly crushed and divided
1 Tbs Powdered Soup Stock (Bill’s Chik’nish
Seasoning is one product on the market)
2 tsp Red Chili Flakes (2 tsp is way too much,
but that’s original to the recipe –
I suggest 1 tsp or even less, since
the oil carries the heat, it is very
spicy)
1 lb Asparagus Spears, trimmed
2 Carrots, peeled
2 tsp Peanut Oil (or any kind you like)
1 tsp Toasted Sesame Oil (or any other kind)
1 Fresh Zest and juice of 1 Lemon
Preheat oven to 450ยบ F.
Roughly crush almonds so that most are ground fairly fine, but there are some larger pieces of almonds left in the mix.
Mix together 1/2 of the ground almonds, the soup stock powder, and the chili flakes.
Trim the carrots to the same length, roughly, as the asparagus spears.
Half the carrots lengthwise, then quarter them, and continue cutting each piece lengthwise until you have lots of long, flexible, thin strips of carrots.
In a large bowl, toss the carrots and the asparagus spears in the oils. Sprinkle the almond seasoning over the asparagus and carrots and toss well, making sure the coating sticks to the veggies.
Arrange the veggies in one layer on a parchment covered baking sheet. If there is any seasoning left in the bowl, scrape it onto the veggies.
Bake for about 5 minutes, or until the veggies are tender and starting to color. Finish under the broiler for a few minutes (watching it, it’ll burn easily) until brown and crispy in places.
Top with the remaining almond pieces, lemon zest, and season with a sprinkle of lemon juice if desired.
This is best served hot/warm. The asparagus should be cooked through and tender, but not mushy. It’s a perfect complement to any spring dinner or lunch.
This recipe is Dr. Kalia approved for a "Free Style" meal only
Thanks, Roger. These look great, and come at a perfect time for me, as I have been sticking with the same recipes in the book and although I still find them very tasty, I am starting to get a little bored.
ReplyDeleteI have a question about a broccoli salad recipe I used to make - it has mayonnaise and raisins in it, which I know we shouldn't eat. Does anyone have an idea of what to sub for those ingredients, that would add some moist texture to the salad and hold it together? It's basically raw broccoli, chopped red onion, pine nuts, white wine vinegar (and I used to add a little sugar, mayo and raisins, but don't want to do that now). Any creative ideas? Thanks, Mary Ann
What says you, gang?
Delete