ork until protein is dissolved. For a smoother consistency, mix powder
Mix dry ingredients.
Add applesauce and agave to dry ingredients, mix well.
Add chocolate chips and craisins, mix well.
Using a rolling pin press into a jelly roll pan. You may need to use a clean eating spray to keep it from sticking to your rolling pin. Press firmly!
Bake at 350 degrees for 15 minutes.
Allow to cool slightly and cut into bars with a pizza cutter. Allow to finish cooling in pan.
When cool, store in freezer bags in the freezer.
ntil a toothpick comes out clean. Let cool in the pan
o cover and let stand for 20 minutes. Drain and chop
cool, and save in a clean bottle.
Steep as long
minute. Wipe the skillet clean.
Melt 1 tablespoon of
e frozen for 3-4 months.).
24 HOURS BEFORE EATING:
Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
Add celery, onions and wakame and combine.
In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.
greased loaf pan. Bake for 60 minutes or until done
ingle layer on top. Bake for 20-25 minutes, stirring every
dd celery and onion. Saute for about 5 minutes or until
Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
Remove from heat and add remaining ingredients.
ook over moderate heat, stirring, for about 2 minutes, or until
our bowl and mix for just another few seconds to
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
cup of chopped leaves for garnish.
Thinly slice ginger
Place beans in a slow cooker and cover with 8 cups water; soak for 8 to 10 hours.
Drain and rinse beans and return to slow cooker; top with 8 cups fresh water.
Cook beans on Low for 8 to 10 hours. Drain.
Combine 1/2 cup water, beans, olive oil, salt, and pepper in a skillet over medium heat; mash beans to desired consistency.
oil, then allow to boil for 10 minutes. Remove from heat
ill use for each food
ron skillet over high heat for 1 minute. Reduce heat to