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SUNNY CABBAGE SALAD
1/2 head small cabbage
1 cup red pepper, cut into slivers
1/4 cup chopped chives
2 cups pineapple, cut into chunks*
2 tbsp capers
2 tbsp pine nuts
2 tbsp Gogi berries (optional)
1 tbsp lime juice
2 tbsp orange juice
1/3 cup grapeseed oil
1 tsp VE Herb & Garlic Spice**
Salt and pepper to taste
Separate the cabbage leaves, wash and drain well. Remove the thick
rib from the leaves and then stack together. Roll tightly. Using
sharp knife, shred finely.
Mix shredded cabbage, red pepper, pineapple, capers, pine nuts and
Gogi berries in bowl.
Combine lime and orange juice in a bowl and whisk in grapeseed oil
and spice. Season with salt and pepper, to taste. Pour desired
amount over cabbage mixture. Toss and serve. Serves 4
SPICY BLACK BEAN SOUP
2 (15 oz) cans black beans, drained (look for low sodium)
1 (14.5 oz) can diced tomatoes in juice
2 cups water
3/4 cup celery, finely diced
3/4 cup white onion, finely diced
1 tsp fresh garlic, minced
1 tsp VE Chipotle Chili**
fresh ground pepper and red pepper flakes to taste
Combine 3/4 of the beans, half the tomatoes and water. Puree in
blender or food processor until semi-smooth. Transfer to nonstick
pot and bring to a simmer over medium heat.
Add celery, onion, garlic, Chipotle Chili, remaining beans and
tomatoes. Season with pepper and chili flakes. Cover pot leaving lid
slightly ajar to allow steam to escape. Reduce heat to low and
simmer 20 to 25 minutes, or until celery and onions are tender.
Serve with fresh garden salad or toasted baguette slices. Serves 4
**We recommend Victorian Epicure Spices. The VE Chipotle Chili took
a basic black bean soup to new flavour levels. For a free Epicure
catalogue, contact 403 608-3710 |
 FLAVOURS
OF
ORGANIC HOME |
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BAKERS NOTE: this recipe makes ideal buns and
pizza crusts. |
BRIAN'S SPELT BREAD
1 cup warm water (variable)
1 tbsp Canola oil
1 tbsp honey
1 tbsp Liquid Lecithin
2 cups whole grain spelt flour
1 tsp salt
2 tsp Instant Yeast
2 tbsp dried milk powder(optional)
Place ingredients in a bowl starting with the liquids first. Mix
until all water is absorbed. Turn onto smooth surface and knead for
10 minutes. Set aside to rest in warm place for 1 hour.
When rested, knead and shape for pan and set in warm place for
another hour until dough piece has doubled in size.
Place in preheated oven at 3750. Bake for 30 - 40 minutes. |
