Soggy lettuce leaves?

Have soggy lettuce? Do not throw it away just yet. Add juice from half of a lemon in a bowl of cold water. Add lettuce and place bowl in the fridge for one hour. Dry leaves and enjoy

Sweet Potato Veggie Burgers

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 tsp maple syrup or Stevia Baking Blend
Himalayan sea salt and fresh pepper to taste

A pinch of cinnamon

A pinch of cayenne pepper if desired
1/4 cup wheat flour
plentiful Panko crumbs
Coconut oil for pan


Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning and flour. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.
4. Heat 2 Tbsp coconut  oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6.  Serve with a mango salsa and a side salad or as a burger, topped with onions and avocado

Refreshing Cold Cucumber Soup

2 English cucumbers (seedless), chopped
1/4 large red onion, chopped
1/2 cup nonfat Greek yogurt
2 tablespoons dill
2 tablespoons fresh basil
a few sprigs of fresh chives (optional)
Juice of 1 lime
Juice of 1 lemon
1 1/2 teaspoons sea salt and freshy ground pepper
1 1/4 cups cold water, or as needed

How to make it:
1. In a large food processor, combine the chopped cucumbers, red onion, chives, Greek yogurt, dill, juices  and spices for 30 seconds to combine.

2. Stream in the cold water and blend as needed until smooth.

3. Chill for 30 minutes in the fridge. Top with a sprig of dill to garnish. Makes 4 servings

Strawberry Ice Cream (no dairy, no sugar or sweetener)

Strawberry Ice Cream

1 banana, sliced and frozen
1 handful of strawberries, frozen
1-2 tablespoons coconut milk
1 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2-3 servings. 

Spaghetti and Cheese Nests

Makes about 8-12 servings

NOTES:

• Feel free to experiment with your favorite spice combinations in this pasta.

Makes about 12 “nests” in standard sized muffin tins

INGREDIENTS

• 10 ounces dry Whole Wheat Spaghetti (or gluten free option)
• 1/2 cup grated Cheddar Cheese
• 1 cup Cottage Cheese
• Olive Oil
• pinch Garlic Salt
• 1/4 teaspoon Pepper
• 1  teaspoon Tumeric
• 1/4 teaspoon Smoked Paprika
• shaved Parmesan for garnish

METHOD

Pre heat oven to 425˚F with the rack in the center of the oven. Lightly spray Muffin tins. Cook pasta according to directions, reserve 1/2 cup of cooking liquid. Be sure not to break spaghetti while cooking so you can twirl it into nests.Combine cottage cheese and cheddar cheese in a bowl. Toss cooked pasta with a splash of olive oil, all spices and seasonings. Add some of the reserved cooking liquid if you need to. Mix with cheese mixture. Reserve a bit of cheese to top each nest.

Twirl spaghetti with a fork and add to muffin tins, create nest shapes. Top each nest with a bit of the cottage cheese mixture. Bake for about 10 minutes. The tops of your nests will be lightly browned and a bit crispy. Let cool for a few minutes. Gently loosen spaghetti nests from muffin tins with a spatula and serve. Top with parmesan & dried basil or parsley if desired.

Farro, the king of grains

Farro is a whole grain that is an excellent source for complex carbohydrates. Additionally, farro has twice the fiber and protein than modern wheat. Different than some other whole grains, a carbohydrate in farro called cyanogenic glucosides has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested.

Below are more detailed facts regarding farro’s nutritional value:

Per ½ cup raw farro:

170 calories

1.5 g of fat

0 g saturated fat

0 mg of sodium

34 g of carbohydrates

5 g of dietary fiber

2 mg of iron

6 g of protein

4 mg of niacin

60 mg of magnesium

2 mg zinc

In addition to minerals and vitamins, farro is rich in antioxidants, phytonutrients, lignans and betaine.  Betaine, when combined with choline, has been shown to prevent or reduce stress-included inflammation, which can be beneficial for individuals suffering from certain medical conditions.

When cooked, farro is often shaped like a giant puffed rice.  It’s nutty in flavor and has a slightly crunchy texture. It can easily replace rice in any recipes.  It is delicious as a side dish or as a complement in stews or soups.

Try it and fall in love.

Spinach salad with chicken, avocado and feta cheese

Yield: 4 servings

Prep Time: 20 min

ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn cut off the cob, can be omitted
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled  feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.

2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).