Enjoy some delicious recipes!

Program #627

Wild Rice Salad

1/2 cup water or vegetable broth
1 tbsp olive oil
8 oz. wild rice
In medium pan saute rice and olive oil for 1 minute. Add liquid- bring to boil, cover, and reduce heat to a fast simmer. Cook until tender (30-40 min). Let rice cool a little, then add 1/2 cup cranberries, 1/2 cup pine nuts, 1/2 cup grated carrots, 1/2 cup mandarin oranges, pomegranate, or seasonal fruit


Cut squash in half, scoop out seeds and place in baking pan.
3 carrots cut in 1" pieces
3 onions cut in 1/4
2 beets peeled or washed well, cut in 1/4
2 sweet potatoes cut into 2" slices
1 bulb garlic, fresh squeezed
2 tbsp olive oil over the top - add seas salt and cayenne pepper
bake at 350 for about 30-45 minutes

Collard Greens 2 bunches of collards- wash well
tear leaf away from stem into 1" pieces
Saute 6 cloves of garlic, 3 chopped onions, 1 tsp curry powder in 3 tbsp olive or cocoanut oil
When onions are clear add 2 boxes organic vegetable or chicken broth - bring to boil
Turn down to low heat for 3 hours.

Terri Hall-Heinz
Creative Health and Herbal Nutrition

John Adams, 2nd President of the USA

The preservation of liberty depends upon the intellectual and moral character of the people. As long as knowledge and virtue are diffused generally among the body of a nation, it is impossible they should be enslaved.