A generous portion of organic salmon

2 eggs

Chives and parsley, freshly cut from your herb garden

Sheep’s yogurt

Cut salmon into cubes, cook in a pan with a little olive oil. Mix eggs with about 1/2 cup of water, add to cooked salmon, add generous handful of chives and parsley. Stir until eggs are cooked.

Serve with a spoon of plain sheep’s yogurt and a sprinkling of cut chives.

Serve on its own for breakfast, or with a large green salad for other meals.

Sheep’s Cheese

Red Pepper

Chives

Gather your ingredients, layer and enjoy.

This is a great filling snack for those of you who are allergic to gluten or dairy!

Amaranth corn waffles by Allos

INGREDIENTS:

1 cup of brown rice

1 1/2 cups of water

Pinch of sea salt

Dried currents or raisins

Juice of half an orange

Cinnamon

PREPARATION:

Rinse rice and toast in a dry pan until golden brown.

Put in a covered casserole dish and bake for 44 – 50 minutes

Add raisins mix and serve with orange juice to moisten and Cinnamon sprinkled on top.

Ingredients:

1large handful of almonds – peeled

2 cups of water

12 strawberries

1 tsp. to 1 tbsp. of organic maple syrup – depending on how sweet you like your drink.

1 cup of ice

Preparation:

Blend almonds with water until smooth

Add strawberries and maple syrup

Sieve out the almond pulp

Return to blender, add Ice and blend as desired.

Shortcut:

Put 1 tbsp. almond butter (like peanutbutter, but made with almonds) into a blender with two cups of water, blend to milk consistency. 

Add strawberries, maple syrup and ice, blend and enjoy.

INGREDIENTS:

1 small head of romaine lettuce

1 mango

1 handful of parsley

1 cup of water

1 cup of ice

Blend and enjoy – you will be pepped up all day.

INGREDIENTS:

1 cup of millet

3 cups of water

1/2 cup of almonds

PREPARATION:

Place millet and water in a saucepan.

Cover and bring to the boil.

Simmer 30 minutes or cook 20 minutes in a pressure cooker.

INGREDIENTS:

1 cup dried chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Olive Oil for frying

PREPARATION:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.
        
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
        
Allow to boil for 5 minutes, then let simmer on low for about an hour.
        
Drain and allow to cool for 15 minutes.
        
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
        
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
        
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
        
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
        
Serve hot with cucumber raita and salad or cold in a pita sandwich
       

INGREDIENTS:

1 aubergine
2 tablespoons of tahini
1 tablespoon lemon, juice
1 clove garlic, roughly chopped
3 tablespoons of natural yogurt
salt

Garnish with olive oil, lemon juice, paprika and parsley

PREPARATION:

1. Pierce the skin of the aubergine.
        
2. Place under a hot grill for 4-5 minutes until flesh is tender and skin is charred.
        
3. Peel off the skin.
        
4. Put all the ingredients together in a food processor and blend until smooth.
        
5. Season if needed and serve.
       

INGREDIENTS:

2 cups of cooked chick peas
¼ cup of tahini
1 clove of garlic (minced)
6 – 8 tablespoons lemon juice
Dash of hot pepper
1 tablespoon of olive oil
Sea salt to taste (optional)

PREPARATION

Soak chick peas overnight and then cook in pressure cooker for 45 minutes.
         
Blend chick peas with all other ingredients.
        
Store in refrigerator for up to 5 days.

SOURCE: Healing With Wholefoods