Recipes manual entry
Cooking for others has always been one of my greatest fears. Quite frankly, I’d rather stand up in front of a large audience and give a talk than cook for a handful of people. Because I have traditionally felt so inadequate in the culinary arena, sharing these recipes takes some courage for me. However, I have found many things that enable me to make real food taste good quickly. I hope that what I share will spark some new ideas and make real food easy for you to prepare and delicious for you eat.
FRESH ORGANIC SOUTHWEST SALAD
Sep 30th, 2014 by Jane Day
You can throw in anything you have—you can change the vegetables to cucumbers, broccoli, kale, carrots, add avocadoes…you can switch the beans/legumes to garbanzos, lentils, cannellini… you can adapt the dressing to lemon, lemon zest and garlic….you can vary the herbs to basil and parsley…whatever you have in stock. The key is to keep healthy foods all around you, make them easy to access, prepare them in bulk, and don’t be afraid to experiment. Just grab whatever healthy ingredients you can find and create any combinations you desire.…
HEALTHY ALFREDO AND MAC ‘N CHEESE AND OTHER SAUCES
Oct 2nd, 2014 by Jane Day
This sauce is great on its own as an alfredo sauce. It can also be magically transformed into a variety of other sauces by adding a few different ingredients as suggested below. It is delicious over Ezekiel sprouted grain pasta, beans, vegetables, as a cream soup base or even as a soup all on its own! Make a big batch and use it to make many different fast food dishes over a few days…
FRESH VEGETABLE SALAD WITH LIME AND WHITE BALSAMIC
Oct 6th, 2014 by Jane Day
Throw in any vegetables and beans you have on hand. I included: Spinach, Red cabbage, Broccoli, Red onion, Red pepper, Garbanzos, Feta; Dressing: Use any citrus and vinegar. I used: Lime juice, White Balsamic Vinegar, Salt, & Pepper.
VEGETABLE CREAMY CURRY
Oct 7th, 2014 by Jane Day
Complete with measurements and instructions! Courtesy of our friend, Jennifer Burns, Fox 13 Cafe: Add cauliflower, broccoli, onion, curry powder and pepper; cook 3-4 minutes, stirring mixture constantly. Add stock, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 6-8 minutes or until vegetables are tender.
CHINESE TOMATO AND EGG STIR FRY
Oct 7th, 2014 by Jane Day
Sara, our friend in Xi’an, joined our research team to China’s Longevity Village. She is helping us replicate the amazing dishes we enjoyed there.