Cookbook
½ bunch of celery, cleaned and cut into bitable chunks
1 medium onion, small chunks.
6-8 sticks of carrots, small chunks
6 medium potatoes, peeled and cut into chunks
1 T. McKay type beef seasoning
1 – 2 T. garlic powder
1 pint of whole cornel corn, drained
Salt
2, 8 oz can tomato sauce/ or stewed tomatoes
Water
Prepare vegetables and add all ingredients to a large pot. Boil until tender. Stir occasionally. It will get thicker. Add water as needed.
Time: 2 – 3 hours
Good with crackers or cornbread
- Can adjust seasoning as desired.
- Can use half of onion to begin with and add rest later so it won’t dissolve.
Recipe compiled by: Sister JeanC
| Cilantro-Garlic-Ginger Sauce Dinner |
|
Cilantro – antioxidant, soothe digestive system, antiseptic, antibacterial, and anti-fungal.
Bay leaves- helps prevent gas, and cramps, Prevents migraines, and helps to absorb nutrients from food. Also helps the body use insulin more efficiently and stabilizes blood sugar levels.
Garlic - antibiotic fights off viruses, and cancer, blood thinning lowering blood pressure and cholesterol
Ginger- Pretty much same properties as garlic.
Oregano – fights premature aging. And had more antioxidant properties than any other herb.
Chive – related to the garlic family. Chives also improve appitite, and stimulate digestive juices.
In a blender, blend cilantro, garlic, and ginger, and chive.
Take a sauce pan, and put a small layer of olive oil to coat the bottom and prevent sticking. Put the mixture into the sauce pan and add a few bay leaves, a pinch of salt, and a pinch of oregano. Heat on medium until you see mixture start to boil, then set aside.
Lay this mixture on a bed of fresh spinach.
Spinach – spinach properties help regulate how much fluid retention your body holds. Good source of potassium which regulates blood pressure, and maintains heart health. Also an eye aid.
You can top with Pico de Gallo, to make Pico you will need to cut (very fine) tomato, onion, jalapenos, cilantro. Then, squeeze on or two limes over the mixture.
Recipe compiled by: Amandavid
Ingredients (quantities can vary according to taste)
7 or 8 Potatoes (medium sized)
Spinach or fresh green leaves (use twice as much greens as potatoes)
1 or 2 Bell peppers (red and yellow)
3 or 4 Onions (small)
2 or 3 Garlic cloves
3 or 4 Carrots
Sweet-corn
Olive Oil
Sea-salt
Chilli-powder
Method
Roughly chop the onions, garlic, and bell pepper, and leave to one side.
Cut the potatoes, unpeeled, into small bite-size chunks.
Boil the potatoes in salt-water until they are just cooked. Drain, and leave to one side.
Slice the carrots and lightly boil them with the sweet-corn, maintaining their crispness. Drain, and leave to one side.
Fry the onions on a high heat (only for a minute or two) in olive oil and add the garlic.
Add a little salt and chilli-powder, then add the bell peppers, and lastly add the spinach or green leaves.
Mix continuously to avoid burning, and take off from the heat as soon as the spinach begins to shrink.
Take all the prepared ingredients and mix everything together in a large pot or bowl.
Enjoy!
Note:
Depending on the potatoes used, the dish can become mushy when mixed together but it still tastes delicious and is like a savoury porridge. Do not over-cook the ingredients as they still cook slightly in their heat when they are removed from the cooker.
All the ingredients together create a lovely mix of flavours and textures.
Recipe compiled by: Amandavid
*1 C cooked corn meal
¼ C unsweetened coconut
1 T. nutritional yeast
½ t. salt
½ C water
Method
Pour into blender and blend until smooth. Place in refrigerator and cool.
*Cooked Corn Meal.
¼ C corn meal
1 C water
Simmer for 1 hour, stirring occasionally. Makes 1 cup
Recipe compiled by: JeanC
Preheat oven to 250
In a pan:
2 C Bulgur Wheat
In a Blender:
2 T. Garlic
1 C Water
1 C Tomato Juice or (weakened tomato sauce)
2 T. Beef flavor (like McKays)
1 C Walnuts, (or sunflower seeds, pecans)
Method:
Blend until creamy. Pour into pot with the Bulgur Wheat and cook on simmer until moisture is mostly gone.
Pour into a lightly oiled cookie sheet, spread evenly. Cook at 250 for one hour. Turn ingredients every 15 to 20 minutes. It will have a ground burger look.
Burger Delight can be used anywhere burger is used. Good as filler, put in spaghetti, chili, or mixed with veggie mayonnaise for sandwiches. Very good.
Recipe compiled by: JeanC
*1 C cooked millet
¼ C cashews
½ C pimentos
1 T. lemon juice
2 T. nutritional yeast
1 C water
1 t salt
¼ small onion
Clove of garlic
Method:
Blend until smooth and creamy
*Cooked millet
1 C water, ¼ C millet. Cook on low 1 hour. Stirring occasionally. Equals 1 c of cooked millet
Recipe compiled by: JeanC
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