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

Squash
Preperation:

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
info@creativehealthsc.net

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!