by ffadmin | Jul 6, 2015 | Dressings, Spices, & Seasonings, Food & Recipes
Makes about 4 cups
- 3 large tomatoes halved
- 4 tomatillos halved
- 1-2 jalapenos chopped
- 1/2 medium green bell pepper coarsely chopped
- 2 cloves garlic coarsely chopped
- 6 green onions coarsely chopped (white part only)
- 1/3 cup cilantro or to taste
- 1/2 cup apple cider vinegar
- Juice from 1 lime or to taste
Grill the tomatoes and tomatillos over medium heat until skin is charred and flesh is soft on the inside, about 10 minutes.
Remove and let cool; coarsely chop.
Place jalapenos, green peppers, garlic, green onions and cilantro into food processor; pulse briefly to combine.
Add apple cider vinegar and lime juice to food processor; pulse for a few seconds until well mixed.
Add the tomatoes and tomatillos; pulse until salsa reaches desired consistency.
Store covered in the refrigerator for up to 3 days. If salsa is too watery, drain off some of the juice.
Submitted By: Gina A. (Azmunks), Forum Member (6-29-03)
Gina’s Notes: The secret to the deep flavor of this salsa is grilling the tomatoes and tomatillos.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jul 4, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 4 hard-boiled eggs sliced and diced
- 2 steamed sunchokes Jerusalem artichokes, diced
- 4 stalks celery finely chopped
- 1-2 slices red bell pepper finely chopped
- 1/4 cup Marvelous Mayonnaise
- 1 clove garlic chopped
- 1/4 cup chopped cilantro or parsley
In a large bowl, mix together all ingredients well.
Cover and refrigerate until serving time. (Salad can be made 1 day ahead.)
Make your own Fat Flush-friendly Marvelous Mayonnaise with our recipe!
Submitted By: Barbara (FallingStar), Forum Member (6-30-07)
Barbara’s Notes: So sweet and delicious and darn potato-like when steamed! Enjoy without guilt! For those unfamiliar with this wonderful veggie, Trader Joe’s usually carries them in a large clamshell-style container for a very modest price.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jul 3, 2015 | Dressings, Spices, & Seasonings, Food & Recipes
Yields about ¼ cup
- 1 tablespoon fennel seeds
- 1 tablespoon anise seeds
- 1 tablespoon cinnamon
- 1 teaspoon cayenne or more, depending on desired heat level
- 1 tablespoon ground cloves
In a small bowl, grind fennel and anise seeds together with mortar and pestle (or a seed grinder) until most seeds have turned into a powder.
Mix in remaining ingredients.
Store in a tightly covered bottle for up to 6 months.
Submitted By: Charli S. (csoar), Forum Moderator Emeritus 8-21-05
Charli’s Notes: Great as a dry rub on fish, chicken or beef!
by ffadmin | Jun 25, 2015 | Food & Recipes, Smoothies
Serves 1
- 1 cup chilled organic regular coffee
- 1/2 scoop Fat Flush vanilla Whey Protein
- 1/2 scoop Fat Flush chocolate Whey Protein
- 1/2 cup extra firm silken tofu
- 1/4 teaspoon cinnamon
- 3 to 5 ice cubes
Combine all ingredients in a blender until smooth.
Don’t forget the Fat Flush Whey Protein!
Submitted on the Fat Flush Forum by: Sue (Suerra)
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jun 22, 2015 | Beverages, Food & Recipes
Makes about 32 ounces
- 4 ounces unsweetened 100% cranberry juice
- Juice of one lemon
- Juice of one lime
- 28 ounces water
- About 5 ice cubes
- Stevia to taste
Place all ingredients in a blender.
Blend until ice is completely incorporated.
Serve chilled.
Submitted By: amyk, Forum Member (6-16-03) “Nothing beats Fat Flush-friendly pink lemonade. It is very refreshing and a nice, summery variation of plain Cranwater.”
*Note: Remember to include ingredients when calculating daily intake allowances.
