QUINOA SALAD

Rinse 3 cups quinoa under running water, until water comes clear. Drain and add to boiling water. Cook for 12 to 15 minutes until soft. Drain and cool.

Combine the following ingredients in a large bowl and add the quinoa:

          3 tomatoes, diced

          ½-1 cup green onion, white and green part, chopped

          2 tablespoons fresh mint leaves or 1 tablespoons dried mint leaves

          1 garlic clove, crushed

          ½ teaspoon basil, minced

          ¼ c. Lemon juice, more or less to taste

          2 T. olive oil

          1 red pepper,  chopped

          1 yellow pepper chopped

          1 tsp. salt

Chill for 1 hour to allow flavors to blend. 

Makes approximately 8 servings

Note: Diced avocado also is a nice addition but should be added just before serving so it doesn't brown or served on the side if you think you may have left over salad.

POTATO SALAD

Cook, peel and coarsely shred or dice:

           8-10 medium to large potatoes

 Blend together and bring to boil:

          1 cup coconut milk

          3/4 cup water

          1/2 cup cashew nuts

          1/4 cup lemon juice

          1 tablespoon organic cane sugar

          1-2 teaspoons salt

          1 tablespoon onion powder

          1 tablespoon sesame seed

          1/2 tablespoon finely chopped fresh parsley (or 1 tablespoon dried)

          1 teaspoon turmeric

          1/8 teaspoon garlic powder  

          1 teaspoon grated onion or dried minced onion

          1/8 teaspoon paprika

Combine blended mix with shredded/diced potatoes and add:

          2 teaspoon dill weed

          1 small grated carrot

          1 cup finely diced celery

          2-3 diced dill pickles (no vinegar pickles)

Place in a shallow bowl or pan to chill*.

Makes approximately 10 cups.

*Health Tip: When chilling a warmer food in the refrigerator, clean off the top shelf and place it there, uncovered. Heat rises, so by doing this you preserve the refrigerator life of your other foods. The contents of the warmer dish should be no more than 2 inches deep and left uncovered for the quickest and the best cooling. To prevent food poisoning, all foods should be brought to a refrigerator temperature of 41 Fº within 4 1/2 hours.

PIZZA SAUCE

          Mix in a bowl:

                   1 -28 ounce can of crushed organic tomatoes

                   2 -6 ounce cans of organic tomato paste

                   2 cloves garlic, crushed

                   1 tablespoon onion powder

                   1 tablespoon Italian seasoning

                   1 tablespoon dry basil leaves

                   1 tablespoon oregano

                   1 tablespoon organic cane sugar (or other sweetener of choice)

                   1 tablespoon olive oil

                   1 teaspoon salt

          Roll out dough (recipe below) on pizza pans and spread with tomato sauce.

          Top with your choice of toppings such as: sliced olives, diced pineapple, chopped spinach, onions, broccoli and/or fresh basil.  

          Bake at 350 degrees for 30 minutes or longer if necessary (depending on how thick you make your crust) to be sure that the crust is well baked.

PIZZA CRUST

          Mix well:

                   2 cups whole wheat flour 0R your choice of gluten-free flours

                   2 teaspoons baker's yeast

                   1 teaspoon salt

                   1 teaspoon cane sugar (or other sweetener of choice)

          Add:

                   1/4 cup olive oil

                   3/4-1 cup water

          Knead, adding flour until the dough is not sticky.

          Place in a covered bowl and set aside while preparing the toppings.

GOLDEN FRUIT SOUP

I.  Blend in blender:

2 quarts canned apricots

II. Pour the apricot puree into a large (6 quart) kettle and add:
3/4 cup uncooked pearl tapioca
Juice from: 1 quart canned pears and 1 quart of canned peaches.

III.  Cook on low-medium heat until tapioca is clear, stirring often to avoid scorching. 

IV.  Remove from heat and add:
the drained and chopped pears and peaches.
1  20 oz. can chunk pineapple
3-4 sliced bananas.

V.  Serve hot or cold.