4 Small Cucumbers, sliced
4 Ripe Tomatoes, diced
1 Medium Onion, sliced into rings
1 Each Red, Yellow, Green Peppers, cut into ringlets from side profile
1 bunch flat leaf parsley, chopped
1 bunch arugula, roughly chopped
24 Black Kalamata Olives, chopped
Layer all vegetables in serving bowl, starting with leaves on bottom, then peppers, tomatoes, cucumbers, and so on. Drizzle with olive oil and season with oregano, salt and capers. Serve Immediately.
**for added protein, top with cubed roasted chicken breast!
Submitted by Tammi Hoerner, CHHC
*Dairy is a common dietary allergen and a big reason why many struggle with digestion troubles and weight loss.
As a child, I remember always having homemade hot cocoa on cold snowy days. (thanks Mamma)
My mom used a blend of dried milk, nestles baking cocoa, and sugar.
I have created a modern version of this drink, quick to mix up and extremely enjoyable.
1 Cup Rice Milk
1 Tbsp Ghiradelli Cocoa
1 tsp Raw Agave Nectar
1 Cup Rice Milk, bring to a low boil in a sauce pan.
Pour this into your favorite mug. Add 1 tablespoon Ghiradelli Cocoa and 1 tsp raw agave nectar.
Stir and enjoy….
Living healthfully doesn’t mean you have to do without!
Have a warm evening,
4 Cups Coconut Milk
16 ounces Pumpkin Puree
1 Cup Brown Rice, cooked as directed
1/2 Cup Maple Syrup
1 tsp cinnamon
1/2 tsp each ground ginger, sea salt
2 Organic Cage Free eggs
1/2 tsp Real Vanilla Extract
Preheat oven to 375.
In a large saucepan, bring to a boil the milk, pumpkin, rice, syrup, and spices, stirring constantly.
Reduce heat to simmer for 5 minutes.
Remove from heat.
Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mix. Mix together very well and pour into a greased 2 quart casserole dish.
Bake for 45 – 50 minutes or until set. Serve warm.
Serves up to 14. Makes a great breakfast dish!