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

Anonymous

Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.