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
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