Recipes
Rice and Beans
Cook the rice according to package directions, set aside. Heat oil in skillet and add green and red peppers and onion and cook for 5 minutes or until soft. Add the chili and tomatoes and cook for another 2-3 minutes. Add the vegetable mixture and the drained red kidney beans to the cooked rice and blend.
Stir-Fried Greens
Cut the scallions, celery, white radish and peas into strips. Shred the Napa cabbage and the bok choy or spinach. Heat the olive oil and sesame oil together in a wok and add the garlic. Add the scallions, celery, white radish and peas to the wok and stir-fry for about 2 minutes.Add the shredded Napa cabbage and bok choy or spinach to the skillet and stir-fry for another minute or so.
Potato and Lemon Casserole
Heat olive oil in a large casserole dish. Add the onion and sauté until tender. Add the garlic, cumin, coriander and cayenne and cook for an- other minute. Add the carrot, turnips, zucchini and potatoes and coat in the olive oil. Add the lemon juice and rind and vegetable stock. Season to taste with salt and pepper.
Mexican Potato Salad
Cook the potato slices in a pan of boiling water for 10-15 minutes or until tender, drain well and let cool. Cut the avocado in half and remove pit, mash the avocado flesh with a fork. Add the olive oil, lemon juice, garlic and chopped onion to the avocado and stir. Set avocado mixture aside. Mix tomatoes, chili and yellow pepper together and transfer to a salad bowl with the potato slices.
Balsamic Vinegar and Fruit
Bitter and sweet coming together for one tasty treat. Quarter the stone fruits, removing pit and place in an oven-safe dish. Drizzle balsamic vinegar over the fruit and bake in a 400-degree oven for 15-20 minutes. Remove fruit and garnish with fresh mint leaves.
Fruit Salad with Mixed Nuts
Mix one banana with 1/2 cup of sliced strawberries, 1/2 cup of blueberries, 1/2 cup chopped apple pieces, 1/2 cup of grapes, 1/2 cup cantaloupe, 1/4 cup walnuts and 1/4 almonds for a classic fruit salad with extra crunch and flavor!
Black Bean Salad Topped with Guacamole
Cut the avocados in half and remove pit. Scoop out flesh with a spoon and place in a food processor. Add fresh cilantro, garlic and cherry tomatoes. Blend until all ingredients are pureed in the food processor. Squeeze in lemon juice and season with salt to taste.
Stuffed Peppers
Cut peppers in half and place in an oven-safe dish. Mix together rice, tomatoes, onion, mushrooms, basil and salt and pepper. Stuff the pepper halves with the rice mixture so that each pepper contains an even amount of the rice mixture. Bake in the oven at 350 degrees for 30 minutes or until peppers are tender.
Berry Blast-Off Smoothie
Mix two scoops of Core Support with 1 cup rice milk or unsweetened fruit juice, 1/2 cup of berries, 1/2 cup of blueberries, 1/2 cup of strawberries, 1 banana and 1/2 cup of ice cubes. Place all ingredients in a blender and blend until smooth.
Spinach and Garlic Salad
Place the peeled garlic cloves into an ovenproof dish and add 2 tbsp olive oil. Roast in a 375-degree oven for 15-20 minutes. Transfer the garlic and oil into a salad bowl. Add the spinach, nuts, lemon juice and remaining olive oil. Toss well to coat the salad and season with salt and pepper to taste.
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