Roasted Sweet A Sour Root Veggies Vegan Gluten Free Nut Free Soy Free Baked Vegan Mac And Cheese Gluten Free Nut Free From My Bowl Baked Vegan Mac And Cheese

Thursday, February 21st 2019. | Sides

Roasted Sweet A Sour Root Veggies Vegan Gluten Free Nut Soy Baked Mac And Cheese From My Bowl Sides

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Roasted Sweet A Sour Root Veggies Vegan Gluten Free Nut Free Soy Free

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I can not tell you how many times I ve called my mom and said "mom I just have to have your recipe for such and such". It s been a slow accumulation of recipes but she chuckles each time I realize I need yet another recipe from her. Now that I have an adult daughter of my own I really wanted to pass the recipes on to her also. Many of these recipes she s been eating since she was old enough for solids. My daughter also has a recipe book from her aunt on her dad s side. Recipe scrapbooks can be given to aunts uncles cousins children etc. A 6x6 scrapbook works wonderfully. They are large enough to hold a 3x5 index card. You can also use an 8x8 scrapbook and have the recipes on paper instead of index cards. I think it s a great mix to combine photos and recipes.

The Belgium endive is a natural edible scoop for dipping. Just cut off the ends and peel off the leaves. Make the tofu dip by putting one package of soft or silken tofu in a food processor or blender adding garlic powder cumin paprika and chopped chives or parsley for flavor and color. Season with salt & pepper to taste. Add a little fresh squeezed lemon juice if the mixture is too thick. Process until smooth and creamy. If you are in a rush ready made dips and raw vegetable platters are available in the produce sections of most supermarkets but make a concerted effort to eat only organic if possible. I hope that you enjoy the following dishes. Even though I have cured myself of acid reflux I still cook these recipes on a regular basis. I prefer food slightly under cooked. Feel free to adjust the cooking times and seasonings to your own taste.

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It is also nice to know what you are really eating. For breakfast I believe that fresh fruit is the best way to go. I especially like melon and papaya. For lunch I eat more fruit like apples bananas and perhaps some almonds or walnuts. It s better to eat many little healthy meals during the day. I try to buy only organic fruits however sometimes when I am rushed I purchase "ready to go" containers of mixed fruit at the grocery store. Try to stay away from pineapple as I find it hard to digest. How about starters in the evening? Serving vegetables raw is the ultimate healthy way to present them. Try creating a beautiful platter of crudité (crew di tay) better known as elegant rabbit food. Serve it with a savory tofu dip. Use cauliflower broccoli English cucumbers radishes green & yellow zucchinis Belgium endive carrot sticks whole small mushrooms or whatever appeals to you. Cut the vegetables in bite size pieces for dipping.

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