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Part 1
Whe at, Glute n, Dairy, Egg, And Ye ast
Fre e Re cipe s
Hummus
APPETIZERS
1
6 oz. can garbanzo beans, do not drain
3
1
1 teaspoon parsley
3 tablespoons lemon juice
dash ofcayenne pepper
Add garbanzo beans with the water that is in the can,
sesame oil, garlic, lemon juice, cayenne, and 1/4 cup ofthe
cooking water to a food processor. Process until smooth.
Add more water if mixture is too thick. Allow to chill in the
refrigerator for at least one hour. Spread on a flat platter
and garnish with parley. Serve with vegetables.
tablespoons cold pressed olive oil
clove garlic or more, finelymashed
Baba Ghannouj
2
large eggplants (about 2 pounds)
1
3
2
4
/4 cup lemon juice
tablespoons cold pressed sesame oil
-3 cloves garlic, finelymashed
tablespoons sesame seeds
/2 teaspoon sea salt
1
1
/2 teaspoon blackpepper
Preheat oven to 450O F.
Peel and grate the eggplants. Bake grated eggplant in
a casserole with cover for 45 minutes. Remove from oven
and let stand until cool. Simmer garlic in oil a few minutes
or until lightly brown. Mix all ingredients with an electric
mixer for 1 minute. Place mixture in a bowl, cover and
refrigerate for one day. Remove from refrigerator 30
minutes before serving. Serve with vegetables.
Indian “Red” Relish
1
8
3
onion or 3 cloves garlic, chopped
oz. tomato paste
tablespoons cold pressed olive oil
1
1
1
/2 teaspoon cayenne pepper
teaspoon curry
/4 teaspoon salt
Bean Dip
3
2
2
tablespoons cold pressed olive oil
onions or 6 cloves garlic, chopped
(15-oz.) cans refried beans
1/4 teaspoon blackpepper
1 tablespoon lemon juice
1/4 cup water
Mix all above ingredients. Serve with vegetables or
corn chips. You can also add one 15 oz. can of kidney
beans and some pine nuts (pignoli).
3
1
1
1
1
1
/4 cup water
/2 teaspoon basil
/4 teaspoon blackpepper
/2 teaspoon oregano
/2 teaspoon parsley
/2 teaspoon sea salt
Pumpkin Spread
2
cups pumpkin, cooked
Using a deep skillet, sauté the onions or garlic in olive
oil until dark brown. Lower heat and add remaining
ingredients. Cook for another 5 minutes. Serve with
vegetables.
3
1
1
1
1
1
/4 cup fructose
teaspoon cinnamon
/4 teaspoon nutmeg
/2 teaspoon ground clover
/2 teaspoon ground ginger
/2 teaspoon sea salt
Bean Salad
16 oz. can kidneybeans, drained
Mix above ingredients together and stir frequently over
a low heat for 10 minutes. Let cool for 30 minutes and
refrigerate.
1
1
1
6 oz. can garbanzo beans, drained
/2 to 1 onion or 3 cloves garlic, finelychopped
/2 cup oiland lemon dressing recipe
Mixthe above ingredients together and serve.
5
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