Food / Cooking
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In a measuring cup, pour the grapeseed oil. Add an egg, apple cider vinegar, and lemon juice. Use an immersion blender to blend the ingredients together. Add a pinch of salt and pepper to taste. Keep in the refrigerator for about a week.
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Blend avocados, salt, lemon juice and garlic in a food processor or bowl until creamy. Mix in a bowl with the chopped ingredients.
Yield: 4-6 servings
Drain and rinse chickpeas. In food processor, combine all ingredients except parsley and paprika. Process until smooth and creamy. Place in serving bowl and sprinkle with parsley and paprika. Chill before serving.
Yield: 1 2/3 cups
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Toss together all ingredients except lettuce and endive. Chill. Place on serving platter atop fan of lettuce and endive leaves.
Yield: 6 servingsRead More
In a large soup pot, steam-fry the onions over medium heat until soft, adding water by the teaspoon to prevent sticking. Add broth, potatoes, lentil, cumin, salt and pepper, and stir well. Bring to a boil, then simmer, covered for about 45 minutes or until lentils are...Read More
Combine vinegar, scallions, syrup, mustard, salt and pepper in a blender and mix well. While blender is still running, slowly add oil until emulsified. Toss beets with 1 tsp dressing and set aside. Toss greens with remaining dressing. Place mound of beets in center of greens and...Read More
Over medium heat, saute garlic and onion 2 minutes in 4 T water, stirring occasionally. Add broccoli and cook one minute. Add red pepper, zucchini, and mushrooms and cook for 5 minutes more. Add herbs and olive oil, cover, and remove from heat. Boil pasta according to directions. Drain and combine with...Read More
In a blender, combine the carrot juice and avocado. Add the lemon juice, vanilla, apple juice, salt and spices and blend again. Garnish with sprouts and serve cold.
Yield: 3-4 servings
Place all ingredients in wok and cook, covered, over high heat for 25 minutes. Stir occasionally. Serve over basmati rice.