Healthy And Simple Recipes

I enjoy cooking but it must be healthy, quick and easy. 

I've made a list of a number of my favorite recipes and I'd love to share them with you. 

So, relax and select which one(s) you find tempting.  They are all delicious! 

 

Oh yes…there are also Healthy "Smoothie" recipes that will provide that early morning boost! 

Here we go! My favorite Recipes!!
 

A friend shared some of her favorite Thanksgiving recipes, which are delicious any time of the year! I'd love to share them with you.  They have very little sugar yet taste great!  Enjoy!

Organic kale, watercress and red cabbage salad

(If you prefer you can make your salad with Organic Greens and just add a little Kale)

Kale (uncooked)
Watercress
1 large beet raw
1 avocado
1 large tomato

Use enough kale, watercress and cabbage to make a salad for about 8 people or more if your group is larger. As well add more beets and avocado.

Rinse the kale and watercress. I removed the Kale from the main vain of the leaf as it is very tough when eaten raw and you do not want to freak out your guests. You might want to cut the stems of the watercress, if you prefer.

Cut the kale in ½ thin pieces. The watercress leaves are small enough that you do not need to cut them. Cut the cabbage as if you were using it for cole slaw.

Dice the tomato, avocado and slice the beet in very thin slices and cut them in half. Toss all the ingredients in a bowl; sprinkle some Parmesan cheese on top.

Salad dressing: I use: Cindy’s Kitchen Balsamic Vinaigrette found at several grocery stores (2 tablespoons have 5 g of sugar from honey and light filtered cane juice. You can make your own Vinaigrette to avoid the sugar). I also use Safeway Organic Creamy Cesar, which has no sugar.

Berry Gelatin Salad

4 envelopes unflavored gelatin
4 cups raspberry juice unsweetened (you can make with frozen juice)
1 cup boiling water

Frozen or fresh:
1 cup Strawberries,
1 cup Raspberries
1 small can crushed pineapple including liquid
Sweeten with Stevia to taste
Sour cream

Defrost berries beforehand.

Soften gelatin for a couple of minutes in one cup of the raspberry juice. Add one cup boiling water and stir until completely dissolved. Reserve ½ cup of juice. Add the rest of the raspberry juice and the defrosted berries and pineapple.

Taste for sweetness. Add Stevia to a portion of the reserved ½ cup of juice and pour into the already mixed ingredients, mix and taste again, if not sweet enough add more Stevia to the remaining juice. Mix in and pour into a glass dish. I use Pyrex dish 13x2x9.

Mix a cup and ½ of sour cream with Stevia, sweeten to taste. Once done add
tablespoonfuls of the sour cream to the already mixed ingredients. Refrigerate to
gel.

Sour cream Mashed potatoes

4 lbs of organic red potatoes. Boil them with the skin and leave the skin on.
1 cube of organic butter
1 cup of organic sour cream
½ cup of organic whipping cream (hot)
Salt to taste

(Makes enough for about 8-9 people).

Boil potatoes, when done mash while warm, adding the butter, sour cream, whipping cream and salt.

Curried Chicken Pumpkin Soup

1 chicken breast
5 cups water
chicken broth
1 large onion
4 garlic cloves
3 tsp. curry powder (you might want to add more curry depending on how strong you want it).
½ a cube of butter
2 cups of pureed pumpkin (You can add a tiny pinch of Stevia powder if you want to add a little sweetness to the soup)
1 1/2 cup whipping cream
Herbamere Seasoning salt to taste (Herbamere goes a long way so be aware not to oversalt)
cilantro and chopped chives

Boil chicken breast in water, add Herbamare Seasoning to taste. Once done and cooled off, cut the chicken in medium size cubes and shred. Add chicken to the broth.

Dice the onion in small pieces and mash or cut the garlic in tinny pieces. Place in a pan along with the curry powder and ½ a stick of butter and sauté until the onion is soft. Add this mixture, the pumpkin, and the cream to the chicken and broth. Cook under medium heat until it starts to boil.

If you would like to thicken the soup you may use Spelt flour, or cornstarch.

Cut the cilantro and the chives and garnish each soup bowl.

Serves about 8 people or more depending on the size of the bowls.

Enjoy!

Much love and blessings,

Alexandra McAllister

http://www.wow101.com