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Designed Healthy Living Blog Friday, April 24 2015
 Tomato Walnut Salad 3 Tomatoes, chopped 2 Green bell peppers, seeded and chopped ½ Cup chopped walnuts ¼ Cup fresh parsley leaves, chopped finely 1½ Tablespoons molasses Extra-virgin olive oil to taste Salt and pepper to taste In a salad bowl toss together the tomatoes, peppers, walnuts, parsley, molasses, olive oil and salt and pepper to taste. Recipe can also be found here: http://designedhealthyliving.com/recipes Friday, April 17 2015
 Daniel Fast Cabbage Rolls 12 Large cabbage leaves- regular or Napa 2 Tablespoons olive oil 3 Tablespoons olive oil 2 Tablespoons lemon juice ½ Pound mushrooms- sliced 1 Cup chopped onion 1 Cup cooked brown rice 2 Cups white beans 1 Cup shredded carrot 2 Tablespoons chopped parsley 1 Teaspoon crushed oregano ½ Teaspoon salt ¼ Teaspoon pepper 8 Ounces tomato sauce 1 Teaspoon Italian herbs Preheat oven to 350 °. Bring a large pot of water to boil; cook cabbage leaves, a few at a time for about 2 minutes or until softened. Drain and cool. Heat oil over medium heat in a large skillet; sauté mushrooms and onion until tender. Add rice, beans, carrot, parsley, oregano, salt and pepper; stir gently until well blended. Prepare a shallow 2-quart baking dish by brushing with vegetable oil. Spoon mixture onto individual cabbage leaves; roll up and place seam-side down on baking dish. Cover with foil and bake at 350 ° for 30 minutes. Heat tomato sauce and Italian herbs in a small saucepan, stirring often to prevent sticking. Serve cabbage rolls with heated sauce. Makes 6 servings. Recipe can also be found here: http://designedhealthyliving.com/recipes Friday, April 10 2015
 Delicious if topped with salsa or guacamole 3 Cups cooked kidney or black beans 1-2 Medium garlic cloves, finely chopped 3 Tablespoons tomato paste 1 Tablespoon red wine or balsamic vinegar 1 Teaspoon Dijon mustard ¾ Cup green onions, sliced- green tops and white onion ¼ Cup fresh parsley, chopped 2 Tablespoons fresh oregano, chopped (substitute 1½-2 tsp. dried oregano) ½ Teaspoon sea salt Black pepper to taste 1¼ Cups rolled oats ½ Cup organic corn 1/3 Cup olives, chopped (optional) ¼ Cup diced red bell pepper (optional) In a food processor or blender, combine the beans, garlic, tomato paste, vinegar, and mustard. Pulse until pureed. Add the green onions, parsley, oregano, salt, and pepper to taste, and process to break up and blend. Add the oats and pulse to begin to incorporate. Transfer the mixture to a large bowl and stir in the olives, corn and red pepper. Refrigerate the mixture for 30 to 45 minutes, then shape into patties with your hands. *Skillet Option: Lightly coat skillet with oil and cook on medium/medium-high heat. Cook the patties for 6 to 8 minutes per side, or until golden brown. *Oven Option: Bake the patties for about 15-20 minutes at 400 ° on an oiled pan, flipping once through cooking.
Recipe can also be found here: http://designedhealthyliving.com/recipes Friday, April 03 2015
 White Bean Dip ¾ Cup dried white beans 1 Bay leaf ¼ Cup bean cooking liquid 2 Medium cloves garlic, minced 2 Tablespoons chopped fresh dill 2 Tablespoons chopped fresh mint 1 Tablespoon chopped fresh flat-leaf parsley 1 Tablespoon olive oil 2 Teaspoons fresh lemon juice ¼ Teaspoon salt Red pepper powder- pinch to taste Additional olive oil and fresh herbs for garnish Soak the beans overnight in cold water. In the morning drain, reserving ¼ cup liquid. Put the beans along with the reserved liquid in a blender or food processor and blend with the garlic, dill, mint, parsley, olive oil, lemon juice, salt, and red pepper powder. Add more oil or bean liquid if needed. Puree until smooth. Taste, and adjust for seasoning, adding more salt or olive oil if desired. Garnish with a generous drizzle of olive oil and a scattering of fresh chopped herbs. Recipe can also be found here: http://designedhealthyliving.com/recipes |
