Carrot, parsnip and radish salad
(tasty and healthy!)
2-5 carrots, depending on size
0.5 pound radishes (or: 1 piece of daikon)
Half of an english cucumber
Half of a celery root
2 boiled eggs (optional)
2-3 tbsp sour cream
2-3 tbsp mayonnaise
Grate the vegetables. Place them in a larger bowl, add salt and mix well with your hand, pressing the vegetables to let some juice out.
Chop the eggs finely (if you are using them), add into the bowl.
Add mayonnaise and sour cream. Mix well.
Makes a large bowl.
If left in the fridge overnight, mix again before serving.
Melinda J’s Chick Pea A-La-King
Saute together:r 2 Tbsp olive oil + 2 tbsp water
½ cup chopped onion
½ cup chopped celery.
In blender, Blend till smooth:
½ c unsalted cashews
2 tbsp veggie chicken seasoning
4 tsp sesame seeds or almonds
1 cup water.
Add 1 Tbsp cornstarch + 1cup water &
Blend again till smooth.
Add onions & celery and heat on stove until it begins to thicken.
Add 2 to 3 cups of drained chick-peas (28 oz can)
Add 1+1/2 cups green peas and ½ chopped red pepper
When thickened, remove from heat and serve over cooked rice.
More recipes are coming soon.
For more information on healthy living, visit the healthylifeinfo.com webpage.