Author: Ricky


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Recipe Exchange

Salad Dressing

2 plum tomatoes, diced

1 clove garlic, chopped

olive oil

1/2 lemon

cayenne pepper to taste

sea salt if necessary

Chock Full O'Health Sandwich

2 slices sprouted whole-grain bread

1/2 avocado, mashed onto one slice of bread

1-2 green onions (scallions), chopped

cracked black pepper TT

2 slices tomato

mixed baby greens


carrot shavings

sea salt TT or 1 slice thin swiss cheese

For the carrot shavings, use the carrots that still have the greens. They taste so much better (don't eat the greens). Use a peeler to shave the carrot onto the sandwich.

I put the sandwich together in this order to help it stay together.

It's very hardy! Enjoy!!

Vegetable Gratin

6 cups of your choice of vegetables

3 cloves of garlic chopped

fresh basil chopped

6 cup casserole dish

Bake at 375*F for 30 to 45 minutes or until tender

My favorite as follows:

Coat bottom of casserole dish with olive oil

1 onion sliced thin layer bottom of dish

top with 1 zucchini or eggplant sliced thin sprinkle this layer with olive oil,chopped garlic & chopped fresh basil

top next layer with sliced tomatoe sprinkle with olive oil, chopped garlic and basil

top with yellow or green zucchini sliced thin, again sprinkle olive oil, garlic and basil

top with slced sweet potatoe, red or yukon potatoes, par boiled or microwaved 2 minutes

top layers with 3/4 c of mixed parmesan cheese and bread crumbs or Japanese Panko which I find lighter

Bake 375 F for 35 to 45 minutes or until tender.

Change vegetable layers to your liking. Great as a meal or side dish. Once made you'll see how easy it is. Enjoy!

"Chocolate" Smoothie

In a blender:

1 banana

1 TB raw almond butter

1 TB carob powder

water to thin

Blend and enjoy!

Great appetizer or side dish

1 Broccoflower

1 Tblsp Curry

1 tsp garlic powder

1 Tbsp lemon

1 tsp olive oil

salt & pepper to taste

Chop broccoflower into small florets. Mix all ingredients and toss florets in. Put on oil oil sprayed cookie sheet. Bake 30 - 45 minutes at 350 degrees.


GoddS Lentil Stew

1.5 table spoon olive oil

4 cloves garlic (sliced)

1 onion (chopped coarsely)

2 cups French Lentils (rinsed)

4 cups water

5 slices fresh ginger

1 small head of fennel with stalks & greenery (chopped)

(fennel may be substituted with 2 or 3 celery stalks)

2 winter carrots (chopped)

1/2 buttercup squash (cut in cubes)

1 tea spoon ozaliet or sea salt

1 tea spoon ground cardamom

1 tea spoon ground mild curry

After your stew is cooked, season with Bragg (soy sauce with amino acids) and pepper from the grinder if desired.

Tip: when cooking, put on some music that elevates your mood.

When prepping vegetables, rinse them well, and let your thoughts of gratitude and love for the foods and where they come from raise their vibration. If you use organic vegetables, make sure you leave the peel on the carrots and the buttercup squash!

While handling and cutting the vegetables, create an intention for how you want to touch the ones who are going to be eating these foods. Keep it simple. Let love guide you here. If someone's going to be at your table you have a hard time loving (it happens ;-)) it's best for all concerned that you accept who you are in this relationship, monitor your thought patterns,and focus on the next person.

In large stockpot or pressure cooker, saute onion and garlic. Add lentils, stirring constantly. Add water, and the rest of the ingredients. Put the lid on and let it cook for 40 minutes. Pressure cook for 20 minutes, and let stand 5 minutes. Most pressure cookers now allow for releasing pressure manually (with wooden spoon you lift the weight slightly).

This is a complete meal, great with oven roasted yams (drizzle a little olive oil and sea salt on top).


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