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Tablespoon Olive oil
1 Tablespoon finely chopped garlic
1 med size, small diced yellow onion
1 med size, small diced red Pepper
1 med size, small diced yellow pepper
2 each, small diced carrots
2 each, small diced celery
1 med size, small diced green squash
4 each, small diced tomatoes
1 cup red wine
2 quarts vegetable stock
½ cup brown Rice
1/2 cup chopped celery leaves
1 bunch chopped parsley
½ bunch rough chopped sage
1 sprig chopped rosemary
Chives 1 bunch chopped
Sea salt and Pepper To Taste
Heat 8-quart pot over medium heat, add olive oil.
is hot, add garlic, onions, peppers, carrots, celery, and squash. Sauté
for 4-5 minutes until soft.
and wine, reduce the liquid by simmering for five min.
stock and rice and simmer until rice is tender (close to an hour).
fresh herbs, celery leaves, and sea salt., Serve.
Contains a significant amount of many water and fat soluble vitamins.
Good source of soluble fiber, Minerals, and slow release complex carbohydrates,
low glycemic index.
Low fat, no cholesterol and low sodium.
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Salad with Onion Confiture
2 large red onion, sliced very thin
½ cup red wine vinegar
¼ cup brown rice syrup
Combine ingredients in small sauté pan and sweat until onions are
translucent and tender.
3 each Eggs, hard boiled, peeled and cut into quarters.
Place eggs into salted simmering H20 cook for six min. turn off let sit
in H20 for 10 min.
1T. Olive oil
8 oz. Mushroom, thinly sliced and sautéed
Sauté mushrooms in olive oil for 3-5 min until soft. Set aside.
2 oz. Sliced or slivered almonds, (toast in 325 degree oven for 12 minutes)
10 oz. Baby spinach leaves
spinach leaves in Lemon Vinaigrette, place in middle of platter.
Arrange mushrooms, egg quarters, and confiture around spinach.
Sprinkle with toasted almonds.
Good source if iron, selenium and zinc. Good source of protein, fiber
and vitamin C.
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Salad with Toasted Pecans and Cranberries
1T Whole grain mustard
2T Maple syrup
½ cup Lemon Juice
2T Olive oil
1T Walnut oil
1/2t Sea salt
2 each Shallots, minced
2 cloves Garlic, finely chopped
1 bunch Parsley, chopped
1 bunch Chive, chopped
2T Sage, chopped
2 each Yams, peeled and diced, cooked until just tender.
2 each Parsnips, peeled and diced, cooked until just tender.
1 each Butternut squash, peeled and diced, cooked until just tender.
3 oz. Pecans, toasted
4 oz Dried Cranberries
Whisk step one ingredients together in medium mixing bowl.
Add step two ingredients and let stand for 30 min.
In large mixing bowl combine all ingredients and mix well.
Cover platter with greens of choice.
Place mixed yam salad in middle of platter.
Contains many antioxidants, vitamin C, beta-carotene, vitamin A.
High in soluble fiber, good source of selenium, zinc, and omega three
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cup Pumpkin, cooked and pureed
¾ cup Canola, Olive or grape seed oil
1 medium Banana
1 cup Brown rice syrup
½ cup Brown Sugar
¼ cup Molasses
1 T Vanilla extract
¾ cup Organic all-purpose flour
1 ¾ cup Organic whole wheat flour
1 t. Salt
1 t. Baking soda
1 t. Baking powder
1 t. Cinnamon
½ t. All spice
1 t. Ground ginger
½ t. Nutmeg
1 cup Hazelnuts, chopped
Preheat oven to 375.
Cream/mash banana with fork in mixing bowl. Add wet ingredients and mix
In another bowl, sift flour with spices, salt and baking powder.
Combine wet and dry ingredients do not over mix.
Fold in the nuts.
Bake in lightly oiled loaf pan at 375 degrees for 1 hour and fifteen minutes.
Cool and remove from pan. Slice and serve.
Good source of iron, beta-carotene, protein and potassium. Low glycemic
index. High fiber, good source of essential fatty acids.
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