by ffadmin Jan 26, 2015 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Bitter Greens Salad with Citrus-Infused Vinaigrette
1 small bunch dandelion greens 1 small head endive 1 small head watercress 1 small head radicchio ½ red onion, cut into thin slices 4 ounces mozzarella, shredded or cubed ¼ cup dried tart cherries ½ cup almonds, toasted 2 tablespoons fresh orange juice 1 tablespoons fresh lime juice 1 teaspoon orange zest 1 teaspoon lime zest 2 teaspoons apple cider vinegar 2 teaspoons Dijon mustard 2 teaspoons Flora-Key ¼ cup olive oil
Combine the first 8 ingredients in a large bowl to make the salad; set aside. To make the dressing: Combine the last 8 ingredients, except the olive oil, in a blender or food processor. Slowly add the oil, blending until the vinaigrette is thickened. Drizzle the dressing over the salad and toss well.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 25, 2015 | Food & Recipes , Salads, Sides, & Snacks
Makes about 1 cup (or four1/4-cup servings)
Lemony Tapenade
1 cup black olives 4 teaspoons flaxseed oil 1 tablespoon fresh lemon juice 1-2 garlic cloves, minced Pinch of cayenne, optional
In a blender or food processor, process all the ingredients until chunky. Store the tapenade in a covered container in the refrigerator.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 23, 2015 | Food & Recipes , Salads, Sides, & Snacks
Makes 1 serving
Dragon Bowl Salad
2 cups mixed salad greens 1 medium tomato, seeded and cut into wedges ¼ cup chopped cucumber ¼ cup chopped, mixed fresh parsley, cilantro, and dill 1 tablespoon chopped onion ½ cup cauliflower florets ½ cup broccoli florets 4 canned artichoke hearts, quartered 2 hearts of palm, sliced 1 stalk celery, chopped 3 baby carrots, sliced 3 sliced olives 4 ounces of beef, chicken, turkey, fish, seafood, tofu, or tempeh Dressing of your choice
Combine all the herbs and vegetables in a large bowl. Toss the salad with your protein food and dressing of choice.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 20, 2015 | Entrees , Food & Recipes
Makes about 8 servings
Cinnamon-Scented Cranberry Brisket
Olive oil spray 3 pounds lean beef brisket, trimmed 1 (12-ounce) bag fresh cranberries, picked and washed 1 large onion, sliced 2 sweet potatoes, peeled and cut into chunks 6 garlic cloves, crushed 4 stalks celery 6 carrots, peeled and sliced 4 whole cinnamon sticks 1 teaspoon dried rosemary 1 teaspoon dried basil Cayenne, to taste 1½ cups beef broth
Preheat the oven to 425°F. Coat a roasting pan with a few spritzes of olive oil; lay the brisket in the pan. Arrange the cranberries, onions, sweet potatoes, garlic, celery, carrots, and cinnamon sticks around the outside edges of the brisket. Sprinkle with the rosemary, basil, and cayenne. Roast, uncovered for 30 minutes. Lower the oven temperature to 300°F. Pour the beef broth over the brisket. Seal the pan tightly on all sides with foil. Roast for 3 hours or until the brisket is fork-tender. Discard the cinnamon sticks. Place about half the veggies, cranberries, and juices in a blender or food processor; puree on low. (Do this in batches if needed.) Pour the gravy over the brisket. Let cook; then refrigerate for at least 8 hours, or overnight. Slice the brisket thinly and return to the pan to soak in the gravy. Heat the brisket in a gentle oven (about 250°F) until hot, about 25 minutes.
3.2.2885
Beef Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 19, 2015 | Food & Recipes , Salads, Sides, & Snacks
Makes about 4 (1/2-cup) servings
Ginger-Honey Yogurt Dip
2 cups plain yogurt 1 tablespoon honey 1 teaspoon grated fresh ginger
In a medium bowl, stir all the ingredients together. Store the dip in a covered container in the refrigerator.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
