Ambrosia Salad Recipe
Ingredients:
3 bananas, sliced
1 (10 ounce) can mandarin orange
1 (7 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 cup maraschino cherries
2 cups flaked coconut
2 cups miniature marshmallows
1 cup pecan pieces
Directions:
In a large bowl, combine the first six ingrediants.
Sometimes hit on the head.
Garnish with maraschino cherries.
Cool for 1 hour
Enjoy!
Grain Salad Recipe
Ingredients:
1/2 cup uncooked rice
1/2 cup uncooked wheat berries (wheat)
1/2 cup uncooked pearl barley
4 1/2 cups water
2 tb cider vinegar
1 medium green apple (pie)
1 medium peach
1 1/2cups raisins
1/2 cup finely chopped chives or scallions
small handful of cilantro, chopped
2 tb fennel seeds
1 tb lemon juice
1/2 teaspoon salt
Directions:
Mix three grains and rinse.
Cook the beans and water in pressure cooker at high pressure for 25 minutes
Release the pressure immediately (use cold water if you do not release the valve.)
Drain to the grain bowl, mix the remaining ingredients
Chill and serve
Enjoy!
Quinoa Salad Recipe
Ingredients:
1 1/2 cups quinoa
1 tasty recipe vinegar dressing or honey (1/4 cup balsamic vinegar,
2 1/2 T honey, 1 1/2 T of Dijon mustard, freshly ground pepper mixed together)
Freshly ground pepper
1/4 cup chopped scallion
1/4 cup chopped red onion
3 cups water
1 green pepper, chopped
1 red pepper, chopped
1 2 cup finely chopped fresh dill, cilantro or parsley
Directions:
Rinse quinoa before cooking to remove its slightly bitter coating.
Place quinoa and water in a saucepan.
Boil, cover, reduce heat, simmer for 15 minutes, or until liquid is absorbed.
Combine chopped vegetables including chopped fresh herb of your choice.
Mix well.
Add the cooked quinoa.
Mix gently and add dressing.
Mix again and add pepper to taste.
Cover and refrigerate for 2 hours before serving.
kw honey honey
Enjoy!
Barley Salad Recipe
Ingredients:
4 c.barley cooked
1/4 c. SHIITAKE mushrooms, soaked, diced, cooked and 10 minutes. in a small
Tamari and water
1/2 c. celery, cut into squares
1/4 c. chopped parsley
1/2 c. seitan stew, cubed
1/2 c. onion, diced
1/2 c. carrots, diced
Directions:
Place 1/2 inch of water in a pot and bring to a boil.
Add onions and blanch for several seconds.
Remove and drain.
Place the carrots in the same bleaching and boiling water for several seconds.
Remove and drain.
Place barley, onions, carrots, celery, shiitake, chopped parsley and a seitan bowl.
Mix well.
Sprinkle Tamari-ginger dressing over each serve.
Enjoy!
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