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Makes 2 servings
1-6 oz bag baby spinach
1 tbsp olive oil
1/8 tsp ground cinnamon
dash ground black pepper
2 tangerines or tangelos, sliced and separated
1/2 cup slivered almonds, toasted
1. Rinse baby spinach and put them wet into a saucepan. Sprinkle with olive oil, cinnamon and black pepper. Heat on high, stirring constantly, until wilted.
2. Add in tangerines, stir, then remove from heat. Top with slivered almonds and serve hot.
*gluten-free
This one was brought by Betty Tompkins. It�s great! It�s a good plan-ahead thing because it lasts well and transports well.
1 can (16 oz) green beans
1 can (16 oz) kidney beans
1 can (15 oz) lima beans
1 green bell pepper, diced
1/3 cup cider or rice vinegar
1/3 cup honey
1/3 cup chives, chopped
3 Tablespoons olive oil
2 tsp dried savory (optional)
1 tsp dried celery leaves
1/4 tsp salt
1. Put all the vegetables in a collander and rinse.
2. Put all remaining ingredients in a large bowl. Mix together. Add the vegetables and toss. Refridgerate.
*gluten-free
Makes 2 to 4 Servings
5 cloves garlic, thinly sliced
2 tbsp vegetable or chicken broth
1 pound zucchini or yellow squash, cut into 1/2 inch cubes
1 tsp salt
1 tbsp fresh squeezed lime or lemon juice
1/4 tsp black pepper, freshly ground
1/2 tsp dried oregano OR 2 tsp freshly chopped oregano
2 tbsp chopped fresh parsley
1. In a large skillet, saute garlic in broth until soft, about 3 minutes. Spoon out garlic and set aside.
2. Add squash to the same skillet. Sprinkle salt over the squash. Saute for 8 to 10 minutes, until tender but a little crunchy.
3. Toss in citrus juice, spices and garlic. Remove from heat and serve.
*gluten-free
I don`t know about you all, but I have really missed mashed potatoes, and, evidentally, so did Ramona (”The CELL Angels,” Dallas, TX). She sent this yummy recipe and it`s a winner and, really tastes like mashed potatoes!
1 head cauliflower
1 heaping tbsp Benechol margarine
salt and pepper to taste
1. Boil one head of cauliflower (chopped into flowerlets) for about 10 minutes.
2. Drain cauliflower, saving some of the liquid. Place in blender along with margarine, salt and pepper. Blend for a minute or so. If it is too thick, add a bit of the water the cauliflower was cooked in until it comes to smooth consistancy much like mashed potatoes.
*gluten-free
1 15oz can diced tomatoes
1 tbsp apple cider vinegar
1 clove garlic
1/4 tsp salt
1/8 tsp turmeric
1/8 tsp ground black pepper
1/8 tsp ground cumin
1 tbsp olive oil
1 1/2 cups sliced mushrooms
1 cup minced chives
10 oz frozen peas, defrosted
1. Place tomatoes in a blender or food processor. Add vinegar and spices. Blend well. Set aside.
2. Heat olive oil in a medium sauce pan. Saute mushrooms until soft, about 2 minutes. Add chives and saute for another minute.
3. Add tomato mixture to the sauce pan. Stir, cover and simmer for about 8 to 10 minutes, stirring occassionally.
4. Add peas. Stir, cover and simmer for 3 to 5 minutes. Serve hot.
*gluten-free
idea contributed by Beth in Dallas
Tastes great with raw veggies, ANY of them!
*gluten-free
One squash makes 3 to 4 servings
1 butternut squash cut in half, lengthwise
1/4 cup maple syrup
Olive oil spraybaking dish.
1. Preheat oven to 350 degrees and scoop out center of the squash halves.
2. Place both halves of the squash, bowl side up, on a
3. Pour 1/2 of the maple syrup in each squash.
4. Spray the squash, especially the whole rim, with olive oil spray.
5. Bake for about one hour and serve hot.
*gluten-free
2 whole acorn squash, halved
1/4 tsp salt
1/8 tsp ground cinnamon
1/8 tsp allspice
1/4 cup water per half
4 tbsp maple syrup
1. Scoop out the center of acorn squash halves. Sprinkle with salt, cinnamon and allspice.
2. Place half, open side down in a microwave-safe or oven-safe dish.
3. Add water in the the dish.
4. Microwave for 5 to 7 minutes until the flesh is soft when pierced with a fork. Baking in the same way, upside down for 45 minutes at 350 degrees is also an option.
5. Drizzle on maple syrup and serve hot.
*gluten-free
