rom variable speed 1 to 10 then flip the switch to
Cut up pears.
throw everything in a blender and voila, a healthy, tasty, green/(purplish) smoothie!
Blend the first 6 ingredients together to make a green smoothie. When finished blending, pour into a separate cup.
Rinse out the blender.
Blend the last 4 ingredients (raspberries, strawberries, orange juice, 1 banana) to make a berry smoothie. Pour into a separate cup.
Get out four serving glasses, and pour in both smoothies at the same time from opposite sides.
Enjoy!
nd remove roots, then slice green onions thinly. Use all the
Chop or shred cabbage.
Add sliced onions and chopped green peppers.
Pour white sugar over cabbage mixture and let stand while mixing dressing.
Heat oil, vinegar, celery seed and salt to a rolling boil.
Pour immediately over cabbage.
Store in refrigerator.
Keeps 10 days.
Blend spinach, banana, coconut milk, mango, and coconut water in a blender until smooth. Pour smoothie into a bowl and top with raspberries, blueberries, granola, coconut flakes, almonds, and chia seeds.
Drain all canned ingredients and chop pepper, celery and onions. Mix together in a large bowl. Heat sugar, oil, vinegar and salt until sugar is dissolved. Pour over ingredients. Make 24 hours ahead of time to marinate. Will keep in refrigerator 10 days.
Boil sugar, oil, salt, dried mustard and celery seed for 5 minutes.
Pour over cabbage, onions and green pepper.
Let cool; mix and refrigerate.
This will keep at least 10
days.
Steam white rice according to package directions. Easiest is to buy frozen rice and steam in microwave.
Steam green beans. Again, best to buy bagged beans and microwave for steaming according to directions on bag.
Cut cherry tomatoes into halves.
Chop 1/2 cup green onions.
Place chicken broth, olive oil, red wine vinegar, salt and pepper into pot above low heat for 3 minutes, stir constantly. Add remaining ingredients and stir over low heat for 5 minutes.
Serve warm or place in refrigerator until chilled and serve.
br>Wrap the beans in green onion to form bundles them
Combine coconut water, green tea, banana, spinach, protein powder, and mint in a blender; blend until smooth, 1 to 2 minutes.
ttp://outoftheordinaryfood.wordpress.com/2011/10/20/green-tomato-tarte-tatin/
Cook the bulgur wheat according to the package instructions. Heat 1 tbsp oil in a saucepan and saute all the green onions for 2 mins. Add the rhubarb, stock, bay leaves and allspice. Simmer for 5 mins.
Meanwhile, heat 3 1/3 tbsp oil in a frying pan and saute the rhubarb skin until softened. Remove from the pan and drain on paper towels.
Remove the bay leaves and allspice from the soup. Drain the bulgur wheat and add to the soup. Ladle into bowls and garnish with rhubarb skin.
arge crockpot pour in the green enchilada sauce, drained and rinsed
Heat heavy pan and dry roast chickpea flour, stirring constantly, for 1 minute. Remove.
Heat oil and add mustard seeds, as they pop add curry leaves, stir.
Drop in cabbage, green pepper and salt. Stir until vegatables begin to wilt.
Stir in roasted flour, crushing any lumps into the vegetables.
Cook until well blended and the flour becomes mushy.
Serve hot piled woith coconut and a few slit green chilies (optional).
Grind tomatoes, onions and peppers; add salt.
Let stand 10 minutes.
Drain well.
Add remaining ingredients.
Cook.
Will change color.
Put in jars and seal.
f cheese.
Bake about 10 minutes longer until cheese melts
Peel and cut up green tomatoes and onions.
Cut and take seeds out of bell peppers.
Put all this in blender.
Blend on high until all are chopped as fine as you like.
Put mixture into large pot.
Add sugar, vinegar and salt.
Mix well.
Cook until this comes to a rolling boil.
Put in jars and seal.
This can also be put in freezer, if desired.
Also, add hot pepper to vegetables in blender.
Makes 12 to 15 pints.
br>Spoon meat mixture into green peppers with meat mixture.
Reserve juice from green beans (I only use 2/