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Summer Mint Melon Salad PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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melon-mint-salad

Recipe: Half of a watermelon, scooped with a melon baller/Half of a large cantaloupe, scooped with a melon baller/Half of a large honeydew melon, scooped with a melon baller/2 Tablespoons honey/3 Tablespoons finely chopped mint. Place scooped melon balls in a large bowl. Drizzle with honey and toss to coat the melon.
Sprinkle with chopped fresh mint and toss again. Chill before serving.

 
Grilled Eggplant, Tomato and Kale Sandwich (vegan) PDF  ICON_SEP Print ICON_SEP
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eggplant-tomato-kale-sandwich

Recipe: 8 slices sourdough French bread/4 cups kale, lightly sauteed/1 tomato, sliced/1 eggplant, cut lengthwise/½ cup vegan shredded mozzarella cheese/2 tbsp vegan thousand island dressing/vegan butter spread of choice/sea salt/pepper to taste. Preheat oven to 400F and line baking sheet with parchment paper. Cut eggplant lengthwise leaving the skin on. Sprinkle eggplant with sea salt, place it in a strainer and let it sit out for about 15 minutes. Place eggplant on baking sheet and bake for 20 minutes. Remove from oven and set aside. Lightly water sauté kale. You can use extra virgin olive oil but only use ½ tbsp for every 2 cups of kale. Once that is done also set aside. Butter the outside of each piece of bread that will be hitting the fry pan. Place the buttered side of bread on the fry pan and spread thousand island dressing across it. Take handful of kale and distribute it across the slice. Sprinkle cheese.  Top with two pieces of eggplant and two tomato slices. Cover sandwich with other piece of bread leaving the butter side up. Press down sandwich with a spatula. Cook on both sides until golden brown and crispy but not burnt.

 
EASY CROCK POT SPLIT PEA SOUP PDF  ICON_SEP Print ICON_SEP
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crock_pot_split_pea
Recipe: 1 tablespoons olive oil /1 medium onion, diced /2 celery stalks, diced /2 carrots, diced /1 cup split green peas (uncooked) / 1 cloves garlic, minced /1 teaspoon thyme /2 bay leaves /4 cups vegetable broth / 3 cups water /sea salt and pepper to taste /¼ cup chopped fresh parsley to garnish. In a slow cooker, add all ingredients. Cook on low for 7-8 hours or high for 3-4 hours. Season with salt and pepper to taste and garnish with fresh parsley before serving.

 
GRAPE TOMATO, OLIVE, SPINACH PASTA PDF  ICON_SEP Print ICON_SEP
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grape_tomato_spinach_pasta
Recipe: 8 ounces uncooked penne pasta /2 tsp olive oil/1/4 tsp crushed red pepper
2 garlic cloves, thinly sliced/2 cups grape tomatoes, halved/1/2 cup vegetable broth /1/4 tsp sea salt/1/4 tsp freshly ground black pepper. Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic and sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 3 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Parmesan optional.

 
EASY One Bowl Apple Cake PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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apple_cake

Recipe: 2 eggs (or egg substitute)/1/2 cup raw sugar (or favorite sweetener)/2 teaspoons cinnamon/
1/2 cup coconut oil/6 medium Gala or Fuji or Honey Crisp apples, sliced/2 cups flour2 teaspoons baking powder. Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice apples and add to mixture in bowl. Mix together the baking powder and flour and add to the ingredients in the bowl. Mix well until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

 
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