Thanks to Karen and Elaine for these great tasting recipes
In this age of people worrying about vitamin restrictions…consider eating really good food.
Sounds simple I know...
Organics are the best sources..
AVOID all MSG
In the Tortilla Soup Recipe the Tequila really adds a great taste..
And you know ..any woman who walks in with a really good bottle of tequila scores major points with me!!!
AND REMEMBER...reptilians are near the top of the food chain....so eat them with gusto...and avoid their fat..(chemical laden!!)
Tortilla Soup
1 cup homemade vegetable broth plus 4 cups water
- or -
1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste
Optional: 2 Tbs tequila
Tortilla chips
Simmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans.
When the tomatoes are just cooked, remove from the heat and add the rest of the cilantro, lime juice, and tequila. The tequila should be allowed to evaporate for 5 minutes or so before serving. Salt and pepper to taste.
Serve over crumbled tortilla chips.
Notes: Try sprinkling a little shredded CoJack cheese on top. I like to season with sea salt. It adds a rich flavor to the clear broth.
Blueberry Sorbet
4 cups fresh blueberries
1 can (6 ounces) frozen apple juice concentrate
In the container of a food processor or blender, combine blueberries
and apple juice concentrate; whirl until liquefied.
Pour into an 11 x 7-inch baking pan. Cover and freeze until firm around
the edges, about 2 hours.
With a heavy spoon, break frozen mixture into pieces.
Place mixture
in a processor or blender container; whirl until smooth but not
completely melted.
Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm.
Serve within a few days.
Servings: 6
Melon Mousse
2 cups fresh melon
1 T honey
2 teaspoons fresh mint
1 pkg gelatin, unflavored
1/2 cup heavy cream
1/2 cup fresh berries
Begin by scooping 2 cups of fresh, ripe melon flesh. Mix in 1 T honey. Mix in 2 teaspoons finely chopped mint. Puree mixture in a blender and transfer to a saucepan. Sprinkle 1 packet unflavored gelatin over the surface and allow it to soften (about 5 mins).
Gently heat the melon puree to almost a simmer. Stir for 3 minutes until the gelatin is absorbed. Remove from heat and cool in the refrigerator. Whip 1/2 cup heavy cream until it forms stiff peaks.
Blend whipped cream into the melon puree. Pour into individual serving cups, layering with fresh berries. Chill 1 hour before serving.
Blueberry Cookies
2 cups blueberries
2 cups almonds (soaked overnight and blanched)
1 cup soaked raisins (small cup)
Blend ingredients until you have a crumby consistency. Use a spoon to
spoon the batter out on a dehydrator plastic tray. Dehydrate for 24
hours or until dry (do not overdry) at the temperature of 105 F. Turn
them over in 8-12 hours or when you see that one side is dry enough.
JULIA ROBERTS' FRESH PEACH CRISP
Serves 6
Serve this for dessert or breakfast.
7 ripe but firm medium peaches,
peeled, pitted, and chopped
(unpeeled is ok too)
1/4 cup fresh lemon juice
1/4 cup Scotch whisky
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
4 tablespoon unsalted butter
Topping
2 1/2 cups flour
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
3 sticks (1 1/2 cups) unsalted butter, melted Softened frozen vanilla yogurt as an accompaniment
Preheat the oven to 350 degrees F.
Butter a 13 x 9 x 2-inch baking dish.
In a large bowl, toss the peaches together with the lemon juice. Add the whisky, sugar, brown sugar and combine well.
Spread the mixture on the bottom of the
baking dish and dot with small pieces
of the butter.
To make the topping:
In a bowl, stir together the flour,
brown sugar and cinnamon until combined.
Add the butter gradually, stirring it in to form a crumbly mixture.
Sprinkle it evenly over the peaches.
Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top. Cover the dish with foil and bake for 40 minutes.
Uncover and bake 5 to 10 minutes
more to brown the top. Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.
