EGGS MEXICANA RECIPE

 EGGS MEXICANA RECIPE
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.

Flat Bread Recipe

Flat Bread Recipe

1 C rye, sprouted
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini


Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.

10 Juices Recipes (2)

The Waldorf Juice
* 1 stalk celery
* 2 apples

Sunshine Cocktail Juice
* 2 apples
* 4-6 strawberries

Energy Shake Juice
* handful of parsley
* 6 carrots

Watermelon Juice
* cut into strips and juice (rind and all)
Potassium Broth
* 1 handful of spinach
* 1 handful of parsley
* 2 stalks of celery
* 4-6 carrots

AAA Juice
* 6 carrots
* 1 apple
* 2 stalks of celery
* ½ handful of wheatgrass
* ½ handful of parsley
* ½ beet

Passion Cocktail Juice
* 4 strawberries
* 1 large chuck pineapple
* 1 bunch black grapes

Morning Tonic Juice
* 1 apple
* 1 grapefruit (peeled)

Digestive Cocktail Juice
* ¼ lemon with peel
* ½ grapefruit (peeled)
* 2 oranges

Alkaline Special Juice
* ¼ head cabbage (red or green)
* 3 stalks of celery

source:www.living-food.com

APPLE SHAKE RECIPE

by Cherie Calbom

APPLE SHAKE RECIPE
1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1 tablespoon brewers yeast
orange slice for garnish

Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.

Zucchini Rolls Recipe

 Zucchini Rolls Recipe

Squash or zucchini
lemon
olive oil
garlic
basil
oregano

Mix lemon, oil and spices together. Slice lengthwise, into flat thin
"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with
arrugula. Pin roll with toothpick.

Stuffed Mushrooms Recipe

Stuffed Mushrooms Recipe

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

Garlic Pork Roast Recipes For Your Cristmast

Garlic Pork Roast Recipes For Your Cristmast
 
INGREDIENTS
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth

DIRECTIONS
Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.
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SUBMITTED BY: Brandy PHOTO BY: Rookie (Allrecipes.com)

SHALLOTS AND TARRAGON SOUP

5 c. chicken broth 8 lg. shallots in thin slices 1/2 tsp. dried tarragon 2 celery stalks chopped with leaves Salt and pepper 4 egg yolks 1 c. heavy cream Chopped chives Paprika 1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half. 2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika. Serves 6