Egg salad with Avocado & Sun-dried Tomato

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Ingredients:

2 hard boiled eggs
1 1/4 avocado
4 oz sun-dried tomatoes
1 /2 fresh squeezed lemon juice
salt, pepper,
Toasted English Muffin

Instructions:

Dice eggs and sun-dried tomatoes. Cut avocado and mash with a knife. In a bowl, combine together eggs, sun-dried tomatoes, lemon juice and avocado, add salt and pepper. Spread on pieces of toasted English muffin.

ENJOY!!!

Radish and Yogurt Salad

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Ingredients:

8 radish
1 tablespoon chopped  scallion 
2 tablespoons  sour cream or organic plain yogurt
fresh ground pepper, salt

Instructions:

Wash and slice a radish, chop scallion. Then, simply mix together the sliced radish, chopped scallion, salt and pepper in a bowl. Add a yogurt. Mix well. Taste, adjust seasonings and allow to sit for 20 minutes in the refrigerator, then serve.

ENJOY!!!

Vanilla Millet Pudding With Sweet Pear Mousse

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Ingredients:

2 cups cooked Millet
2 cups organic coconut milk
2 teaspoons puree Vanilla Extract
2 tablespoons honey (or more if needed)
2 tablespoons unsweetened shredded coconut (optional)
2-4 tablespoons Sweet Pear Mousse

Instructions:

Place the cooked millet, milk into a pot. Add  a honey, shredded coconut and  vanilla extract or vanilla beans. Cook over low heat for about 25 minutes until millet is soft and the mixture thickened. Spoon pudding into bowls and top with Sweet Pear Mousse.

ENJOY!!!

How To Cook Perfect Millet

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Ingredients:

1 cup raw millet
2 1/4 cups water
pinch salt 

Instructions:

Pour 2 1/4 cups water into a medium pot and bring water to a boil.

Meanwhile, in a large, dry skillet or saucepan, toast the raw millet over medium heat for about 5 minutes until it turns a rich golden brown and the grains become fragrant. Stir constantly, not let them burn. Then, rinse toasted millet thoroughly in water. Drain very well.

Into boiling water pour toasted millet, add salt, stir, then simmer covered for about 15 minutes (or until millet absorb most of the water) over very low heat. During simmer DON’T STIR!!! Remove from heat and allow it to sit covered for 10 minutes.

Then, take off the lid and let evaporate any possible excess water. After millet is a little bit cool off, fluff it with a fork.

Thus prepared millet can be served or stored in the refrigerator 2-3 days and used to cook delicious snacks or breakfast

ENJOY!!!

Green Scrambled Eggs (Spinach, Scallion and Leek)

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Ingredients:

4 organic eggs
2-3 tablespoons chopped leek
2 tablespoons chopped scallion
8 leaves chopped baby spinach
5 slices ham (without preservatives)
1 tablespoon coconut oil
salt, pepper

Instructions:

Wash and chop a spinach, leek and scallions. In a medium skillet heat a coconut oil over medium heat. Add leek and cook 1 minute, add ham and cook another 1 minute, then add spinach and cook 1 minute. At the end add the eggs and season with salt and fresh ground pepper. Combine together. Cook for 3- 5 minutes, stirring often. Place a mixture on a plate and garnish with chopped scallion.

ENJOY!

Granola with Yogurt, Fresh Kiwi and Pomegranate

Healthy Snack………..

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Ingredients:

4 tablespoons organic plain yogurt
2 tablespoons Healthy Homemade Gluten Free Granola
Fresh Kiwi and Pomegranate

Instructions:

In a small jar or a glass, place on the bottom granola, then yogurt; add fruits on the top.

ENJOY!!!

Baked Beans

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Ingredients:

14 oz.  white beans
8 cups water
2 cups fresh tomato puree (6 plum tomatoes, 1 teaspoon vinegar, 1/2 tablespoon sugar, salt, fresh ground pepper)
1 medium onion
16 oz Smoked Polish Kielbasa
3 all spices
2 small hot chili pepper
1 small red long pepper
2 bay leaves
1 teaspoon ground caraway
2 tablespoons marjoram
2 garlic cloves
salt

Instructions:

Wash the white beans, then place the beans in a pot with 8 cups cold water to cover 4 inches above the beans and soak at room temperature for about 12 hours (You can skip this step but the beans will cook longer)

After soaking, add all spices, bay leaves and simmer in the same water until tender (about 60 minutes). Skim off the foam while cooking. Meanwhile, peel and chop the onion, red pepper and chili pepper (remove seeds), then dice a smoked Polish kielbasa into bite-size pieces. In a large skillet, heat rapeseed oil over medium heat, add  chopped onion, pressed garlic, then chili peppers and red pepper, saute for 5 minutes. At the end add polish kielbasa,cook for another 5 minutes, stirring frequently.

Place everything from skillet into the pot with cooking beans and cook for about 5 minutes.

Add 2 cups the fresh tomato puree (cooked according to directions below). Season with salt, ground caraway and crushed in hands a marjoram. Cook covered for about 15 minutes. Stir frequently to keep the solids from burning on the bottom. Serve hot with toasted bread.

Tips (Fresh Tomato Puree)

Bring a water to a boil in a pot. Meanwhile make a cross sign with a knife on the bottom of a tomato, on the top – dig out the green part. Put tomatoes into boiling water. Keep tomatoes in water for about 3 minutes. Drain and shock in a bowl of ice water to stop from cooking. At this point you will see a skin peeling off easily. Take off the rest of the skin. Cut tomatoes into quarters, remove the seeds from the seed slot. Then, dice and place into a small pot. Bring to a boil, then cook uncovered for approx. 20 – 30 minutes until the puree thicken. Season with salt,fresh ground pepper,  1/2 tablespoon sugar and  1 teaspoon white vinegar.Taste, add more salt, pepper or sugar if desired.

ENJOY!!!