Stage 1 Lyme's Recipes

A Few Recipes for Stage 1 of Lyme's New Eating Plan More to Follow in A Few Days
 Sauteed Asparagus/Broccoli Omelet 2 Servings
 2 T extra virgin olive oil 6 asparagus spears ( 5 oz..) cut into 1 inch pieces ( discard tough ends please) 1/2 sm. onion, chopped 1 clove crushed garlic 3 eggs beaten 1 t freshly chopped herbs of your choice see list 1/4 t sea salt Heat 2 T oil in med size frying pan until hot, add asparagus and saute’ for 3 mins or so until tender. Add onion and cook for 2 mins until brown add garlic and cook 1 min more. Pour the beaten eggs over the veggies, combine the herbs and salt and sprinkle over mixture and allow to set for 1/2 a min. Lift the edges of the omelet and tilt the skillet, allowing any uncooked egg mixture to flow underneath. Cook for about 2 mins or until the eggs are set

 Carrot Almond Pancakes Makes 4 pancakes
 1 c. peeled and grated carrots 1/4 c almonds 1 sl fresh ginger about 1/8 thick 1 t ground flaxseed 2 T unsweetened shredded coconut 1/2 t ground cinnamon 1 egg 1/4 t sea salt 1/2 t vanilla extract 1 - 2 T coconut oil 1 t raw honey Blueberries on a fruit day for you Place grated carrots in a med sz bowl. Place almonds, ginger and flax seed in the food processor and pulse 5 -6 times until the almonds are finely ground. Add the almond mixture and all the remaining ingreds. except ( for coconut oil, honey and blueberries, to the grated carrots. Heat the coconut oil in a small frying pan over med heat pour 1/4 c of pancake batter into frying pan, cook for about 3 mins per side, or until lightly brown. Top with honey and blueberries if desired.

Coconut Berry Smoothie Makes 2 drinks
1 1/2 c each 1 c Coconut Milk 1/2 c unsweetend pomegranate blueberry juice 1/2 c blueberries 1/2 c raspberries 1 t raw honey 1/2 c ice Place all ingreds in blender on high or on frozen drink until the ice is crushed and the fruit blended.

 Cherry Vanilla Almond Blast Makes 1 drink
 1 c frozen cherries 1 t ground flaxseed 3/4 c Almond milk 1/2 t vanilla extract 1/8 t almond extract 1 t raw honey 1/2 c ice cubes Blend until smooth.

 Ginger Hopper
 1/4 inch slice ginger root 4 - 5 carrots 1/2 green apple Put thru juicer

 Immune Builder
 Handful of parsley 1 garlic clove 5 carrots 3 stalks of celery Put thru juicer

 Garden Salad
3 broccoli flowerets 1 garlic clove 4 - 5 carrots 2 stalks celery Put thru juicer

 Mineral Tonic
 Handful of parsley 2 Brussels Sprouts 1 kale leaf 4 - 5 carrots Put thru juicer

 Steamed Veggie and Brown and Wild Rice with Fresh Herb Vinaigrette Serves 4 ?
 2 c cooked brown rice 3 oz. steamed green beans 1 c steamed bok choy 1 c steamed julienned carrots Fresh Vinaigrette 1/4 c apple cider vinegar 1 t each chopped basil and parsley 1/2 t tarragon or thyme 1/2 t dry mustard 1/4 t garlic powder and onion powder 1 t raw honey 1/4 t sea salt 1/3 c extra virgin olive oil All herbs are fresh Place cooked rice on plate and top with green beans, bok choy, and carrots. Combine all of the ingreds for the vinaigrette. Spoon a sm. amt of the vinaigrette over the veggies and serve.

 Shredded Carrot Salad Serves 4
 2 c shredded carrots 1/4 vegan mayo found in the cold section of the health store ( use sparingly) 1 1/2 t raw honey 1 t fresh chopped chives 1/2 t lemon thyme 2 t raw apple cider vinegar 2 T chopped walnuts Combine all ingreds in bowl and stir well. Refrig for at least 1 hr or more

 Green Beans with Shiitake Mushrooms and Almonds Serves 4
 1/2 lb. green beans 2 T extra virgin olive oil 1/4 chopped onion 4 oz.. shiitake mushrooms caps only sliced 1/2 t sea salt 1/2 t thyme leaves and chopped basil 1 t raw apple cider vinegar 2 T sliced almonds Steam green beans 5 - 6 mins Heat frying pan add oil saute’ onion and garlic for about 1 min add the green beans and mushrooms saute’ for about 2 mins sprinkle almonds and serve.

 Stir Fried Cabbage, Leeks and Pine Nuts Serves 4
 3 T Extra virgin olive oil 2 leeks cut into 1/4 inch rounds 1 clove garlic 1 head chinese cabbage cut 1/2 inch slices 1/2 t sea salt 3 T pine nuts Heat 1 T oil in frying pan add leeks and cook for 2 mins add garlic and cook 1/2 min add remaining oil and cabbage and stir fry for 3 mins stir in sea salt and pine nuts cook for 1 more min Carrots and Leeks 2 cups 2 T extra virgin olive oil 2 leeks 1 clove garlic cruched 3 carrots julienned 1/2 t thyme leaves 1 t chopped parsley 1 t chopped basil 1/2 t sea salt dash black pepper Heat oil cook leeks for 3 mins add garlic cook for 1/2 min add carrots and cook 5 mins stir in herbs, salt pepper cook for 1 min.

 Artichoke Leek Soup Serves 4
 1 T extra virgin olive oil 2 leeks 1 inch rounds 3 cloves garlic 1 can 14 oz artichoke hearts chopped 1 1/2 c veggie broth 1/2 c almond milk 1/2 t sea salt 1 t each chopped parsley, and oregano Heat oil in saucepot over med heat 2 mins Cook leeks for 3 mins add garlic cook about 1 min more add remaining ingreds. and bring soup to boil over high heat. Lower to med and simmer for about 20 mins.

 Grilled Salmon over Assorted Greens with fres herb vinaigrette Serves 2
 Fresh Vinaigrette 1/4 c apple cider vinegar 1 t each chopped basil and parsley 1/2 t tarragon or thyme 1/2 t dry mustard 1/4 t garlic powder and onion powder 1 t raw honey 1/4 t sea salt 1/3 c extra virgin olive oil All herbs are fresh