Author Archives: sunrise-sixteen

Directions: Boil beets 30 to 40 minutes until tender, let cool. Remove skins, cut into 1/4″ slices. Combine shallots, cloves, juice, vinegar, oil, salt, pepper, oranges and walnuts. Pour dressing over beets. Toss with arugula or spring mix. Sprinkle with crumbled blue cheese and walnuts. Ingredients: 2 c sliced red or yellow beets 1 Tbsp […]

Directions: Blend all in a blender till smooth and frothy. Ingredients: 1 cup yogurt (lime, lemon) 1/2 cup chopped lychees juice of 1 lime 1/2 tbsp honey 6 ice cubes 1/4 tsp ground cardamom (fine powder)

Directions In blender, combine cottage cheese with lemon juice. Add other ingredients and process just until mixed. Refrigerate for at least four hours. Add your favorite herbs to customize. Ingredients: 1 c cottage cheese 1 Tbsp lemon juice 1/2 c plain yogurt, low fat 1/4 c green onion, chopped 1 tsp salt 1 pinch black […]

Directions: In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat. Ingredients: 1/2 pound fresh snow peas 1 tablespoon water 1 teaspoon minced garlic 1 tablespoon butter, melted […]

Directions: Preheat oven to 325ºF. Cream sugar and shortening until well mixed. Add eggs, one at a time, mixing one minute after each. Add dry ingredients gradually. Add flavoring and verbena leaves. Pour into a greased and floured bundt pan. Bake for 1 hour and 15 minutes or until golden brown. ingredients: 1 2/3 c […]