basil

 

 

 

 

 

 

 



Recipes

Moroccan Lentil Soup:

Ingredients

  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 6 cups water
  • 1 cup red lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (19 ounce) can cannellini beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil

Directions

  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Recipe submitted by: Grace and Maeall recipes

 

Berry Yogurt Parfait:

Ingredients

  • 1 cup low-fat or non-fat vanilla yogurt
  • 1/2 cup low fat granola
  • 1 cup fresh berries,sliced

Directions

  1. Place 1/4 cup of the yogurt in the bottom of two clear glasses.
  2. Top with one tablespoon of granola.
  3. Top with 1/4 cup of the fresh berries.
  4. Repeat the layers.

Makes 2 yogurt parfaits.

 

Pita Pizza:

Ingredients

  • 1 6-inch whole wheat pita bread
  • 2-3 Tbsp pizza sauce
  • 1/4 cup of your favorite veggies or fruits (tomato, pepper, mushrooms, pineapple...)
  • 1/2 cup mozarella cheese, grated
  • 2-3 leaves fresh basil (optional)

Directions

  1. Spread pizza sauce evenly over the pita bread.
  2. Add veggies and fruits
  3. Top with cheese
  4. Bake at 350 degrees F for about 15 minutes or until the cheese has melted. Garnish with fresh basil. Eat while still warm or let cool, then pack the pita on ice to take for lunch to go.

 

   
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