Cucumber Salsa

I recently went to a gathering at a friends house and this was served with tortilla chips! Mmmm! Needless to say, it did not last long! So delicious — I had to make my own! Colin, who doesn’t like cucumbers, even ate it! I call that ‘a hit!’ 

Ingredients:

-dice 3 cups cukes, half cup tomatoes, half cup celery, half a cup red onion

-half cup fresh parsley, minced

-one jalapeno pepper diced

-half cup fresh cilantro, minced

-5 garlic cloves, minced

-half cup Greek yogurt

-half teaspoon of lime juice

-salt and pepper

-feta [optional]

Combine & stir ingredients. Set in fridge for one hour. Serve with tortilla chips or add to bed of salad greens.

Serves 5+ people!

Happy snacking!

 

Sweet Pink Beet/Carrot Pulp Cookies

Ingredients:
-1 cup of coconut oil
-2/3 cup of brown sugar
-2 eggs
-2 tsp vanilla
-1.5 cups of Speerville Flour Mill Pharaoh’s Favorite Mix
-2 cups of beet and carrot pulp

Directions:
1. Combine oil and sugar.
2. Beat in eggs and vanilla.
3. Stir in Speerville Flour Mill Pharaoh’s Favorite Mix and pulp.
4. Use spoon to transfer dough to cookie sheet & bake at 375° for 20-30 mins or until desired tenderness!

Cookies! (not raw hamburger)

Enjoy!

Chicken Vegetable Noodle Soup

Ingredients:

• 1 whole chicken
• 2 cups of spelt or rice noodles OR barley
• 4 med. carrots, peeled and cut into rounds
• 4 stalks of celery, thinly sliced
• 1 med. onion, diced
• 1 cup of diced cabbage (optional)
• 1 cup corn &/or peas (optional)
• green beans (optional)
• 4 cloves of garlic, minced
• 1/2 cup of parsley, chopped
• 1 teaspoon of dried thyme leaves
• 1 bay leaf

Directions:

1. To make broth fill large pot with 4 litres of filtered water. Add chicken, garlic and spices. Boil for 45 minutes or until chicken falls easily from bone. Remove from heat. Remove bones.
2. Cut up vegetables.
3. Cook spelt or rice noodles OR barley as directed on package.
4. Add carrots to broth and simmer for 10 minutes. Add remaining vegetables, noodles and meat to broth and simmer lightly for 20 minutes.

Serve warm!

Garlic Asparagus

Ingredients:

• Fresh Asparagus from your local market (in-season is Spring until early Summer)
• 2 Garlic cloves
• 1 tbsp Coconut oil
• 1/2 cup Water

1. Melt coconut oil in a pan.

2. Add garlic, water & asparagus.

3. Cover & let steam for 15-20 minutes or until tender on low-medium heat. Flip & roll the asparagus around in the pan often.

Enjoy this recipe for lunch or dinner. It is sure to make your tastebuds dance. Bon appetite!