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Warm Wild Rice Harvest Salad Recipe

Ingredients:

  • 2 cups wild rice, rinsed and drained
  • 4 cups chicken or vegetable broth
  • 1 tablespoon organic olive oil
  • 1 yellow sweet onion, chopped
  • 2 teaspoons coriander
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 8 baby Satsuma oranges, segments
  • 1 apple diced, placed in bowl of lemon juice
  • 1 large bunch spinach, washed and cut into strips
  • ½ cup chopped parsley
  • 1 cup dried cranberries
  • ½ tablespoon orange zest
  • 1 cup pecans, toasted (10-12 minutes in 350F oven)
  • Salt and pepper to taste

Directions:

  1. Place rice in pot with broth. Bring to a boil, reduce to simmer for 45 minutes.
  2. In the meantime, wash and prepare other ingredients.
  3. Heat onions in sauté pan over medium heat, add onions and sauté until onions translucent. Add coriander and peppers. Remove from heat.
  4. Once rice is done, remove from heat, remove lid and let cool.
  5. Combine oranges, apples (with lemon juice), parsley, cranberries and orange zest.
  6. Add pepper and onion mix and rice and mix gently and completely.
  7. Garnish with pecans.

Preparation Time: 65 minutes total
Yield: 6, one cup servings.

Original Recipe by Tarynne L Mingione, 2010

Banana Ice Cream Recipe

Ingredients:

  • 2 very ripe bananas

Optional:

  • cocoa powder
  • carob powder
  • honey
  • peanut butter
  • mint wafer

Directions:

  1. Peel bananas and cut into small chunks (1”).
  2. Put on a plate and freeze for 1-2 hours.
  3. Remove from freezer and put directly into blender, with any optional ingredients and process until smooth.
  4. Enjoy immediately.


Preparation Time: 2 hours total, 5 minutes prep
Yield: 2, 1 cup servings.

Original Recipe by Tarynne L Mingione, 2011.

Avocado Chocolate Pudding Recipe

Ingredients:

  • 1 ripe avocado
  • 2 tablespoons dark cocoa powder
  • 1/2 cup light coconut milk
  • 1 tsp vanilla
  • 2 tbsp honey

Directions: Put all ingredients in a blender and process until smooth. Enjoy immediately.

Preparation Time: 5 minutes total
Yield: 2, ½ cup servings.

Cashew Cream Sauce Recipe

Ingredients:

  • 1/2 cup roasted cashews or almonds, ground in food processor or blender
  • 2 tablespoons maple syrup
  • 1 tsp vanilla
  • pinch of cinnamon

Directions:

  1. Combine all ingredients in blender and process until smooth.
  2. Add water to achieve desired consistency.

Preparation Time: 5 minutes total
Yield: 2, ¼ cup servings.

Fast, Easy, & Bursting with Flavor

 Before Heart Month comes to a close here is a couple of ideas to get some of the sodium off your plate while pumping in tons of flavor!

In the Kitchen with Eric...finally!

  Here' s a great low-fat protein rich snack that'll keep you focused on that big bowl game and not that big bowl of chips!

It's a New Day!

 I was on New Day Northwest this morning. Margaret Larson is awesome, so nice! She invited me back  when there is more progress to report.  Read on for the recipe, a link to the segment, and more. 

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