May 14th, 2007 by alice
Tags: Blueberry, Flax, Milkshake
INGREDIENTS
- 1cupskim milk
- 2/3cupblueberries
- 4 (1 g)packetsstevia(the only artificial sweetener we recommend ( I like honey)
- 3tablespoons freshly groundflax seed meal
- 2tablespoons freshly ground rawsunflower seeds
- 1/2teaspooncinnamon
- 1tablespoonunflavored gelatin
- 2teaspoonsvanilla
DIRECTIONS
- Combine ingredients in a blender and serve cold.
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May 14th, 2007 by alice
Tags: Brain, Shake
INGREDIENTS
- 1cupskim milkor soy milk
- 1tablespoonpowdered soy protein concentrate
- 1tablespoonlecithin granules
- 1tablespoonflax seed oil, or hemp seed oil
- 1tablespoonwheat germ
- 2teaspoonsgreens powder(Barlean’s Greens, Greens Plus, Green Magma…)
DIRECTIONS
- Combine ingredients in a blender with 4 ice cubes blend till smooth and serve cold.
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May 14th, 2007 by alice
Tags: Pasta, Savory, Steak
INGREDIENTS
- 1lbbeef round tip steaks, cut 1/8 to 1/4 inch thick
- 1 1/2cups uncookedcorkscrew macaroni
- 2clovesgarlic, minced
- 1/2teaspoonsalt
- 1/8teaspoonpepper
- 1tablespoonwater
- 2cupsfrozen cut green beans(8 ounces)
- 1/2cup jarredbeef gravy
DIRECTIONS
- Cook pasta according to package directions; drain.
- Keep warm.
- Meanwhile stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips.
- Spray large nonstick skillet with cooking spray.
- Heat over medium-high heat until hot.
- Add 1/2 of beef and 1/2 of garlic; stir-fry 1 minute or until outside surface of beef is no longer pink.
- (Do not overcook.) Remove from skillet; keep warm.
- Repeat with remaining beef and garlic.
- Season with salt and pepper.
- Heat water in same skillet until hot.
- Add beans; cook 4 to 5 minutes or until tender, stirring occasionally.
- Stir in gravy, then pasta; heat through.
- Return beef to skillet; toss to combine.
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May 14th, 2007 by alice
Tags: Citrus, Vinaigrette
INGREDIENTS
-
Dressing
- 2tablespoonsorange juice
- 1teaspoonDijon mustard
- 2tablespoonscider vinegar
- 1/4teaspoonground cumin
- 2tablespoonshoney
- 1/4teaspoonsalt
- 2tablespoonsflax seed oil
- 1/8teaspoonpepper
-
Salad
- 6cupsspinach
- 1can drainedmandarin oranges
- 1/2cup thinly slicedred onions
- garlic-flavored croutons
DIRECTIONS
- Mix dressing ingredients until blended.
- Toss salad ingredients.
- Toss with remainder of ingredients.
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May 14th, 2007 by alice
Tags: Cake, Chocolate, Gevaldig, Yocheveds
INGREDIENTS
- olive oil, and
- flour, for the pan
- 1 1/4ouncesDutch-processed cocoa powder(1/2 cup)
- 1teaspoonvanilla
- 1/2teaspoonalmond extract
- 4 1/2ouncesflour(1 cup)
- 1/4teaspoonsalt
- 1/4teaspoonbaking soda
- 3largeeggs, plus
- 1egg yolk, at room temperature
- 2/3cupolive oil
- 1 1/3cupssugar
- 1/4cupconfectioners’ sugar, for dusting
DIRECTIONS
- Position a rack in the middle of the oven.
- Heat the oven to 325 degrees F.
- Generously oil an 8 x 2 inch round cake pan (or an 8 1/2 inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper.
- Oil the paper and dust it lightly with flour.
- In a small saucepan, boil about 1/2 cup of water.
- Meanwhile, sift the cocoa powder through a strainer over a small bowl.
- Stir 6 tablespoons of the boiling water into the cocoa until it’s smooth and glossy (if the mixture is very thick, you can add as much as 2 tablespoons more boiling water).
- Stir in the vanilla and almond extracts.
- Set aside to cool slightly.
- In another small bowl, mix together the flour, salt and baking soda and set aside.
- In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar.
- Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy- about 2- 3 minutes- scraping down the sides of the bowl.
- Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it’s well combined, scraping down the sides of the bowl once.
- Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
- Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 55-60 minutes.
- Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake.
- Let cool for 10 minutes.
- Using a second rack to sandwich the cake pan, flip the pan over.
- Carefully lift the pan from the cake, gently peel off and dicard the paper liner, and let the cake cool completely.
- Before serving, dust the top of the cake with confectioner’s sugar.
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