Tabouli with Mini Toast

Transcription

1 Tabouli with Mini Toast 2 Chopped Tomato s 1/4 Lemon Juice 4 Cups chopped parsley 4 chopped spring onions Mix together and serve with mini toast

2 Mums Mint Cabbage 2 cups cabbage 1 onion 2 tablespoons apple cider vinegar 1 tsp salt 1 tsp black pepper 1 TBS mint Shred cabbage and slice onion. Fry in a non stick pan together until brown Add apple cider vinegar, mint and seasoning cook for 1 min then serve.

3 Garlic Mini Toast 5 Mini Toast (Melba) 1 garlic clove crushed 1 tps apple cider vinegar 1 tps pepper 1tps salt 1 tbs chives (fresh is best) Combine all ingredients and mix well togetherserve with Mini (Melba) Toast Great snack between meals

4 Icy pole The juice of 2 limes 1 Cups water 1 tps stevia A few mint leaves Mix all together and pour into an placid icy pole mould and freeze.

5 Pickled Jalapenos 1 cup apple cider vinegar 1/2 cup water 2 cups of green fresh sliced Jalapenos 2 TBS fresh crushed garlic, 2 tsp pickling salt 1 tsp coriander seed 1 tsp black peppercorns 1 tsp cumin seeds 1 bay leaf 1/2 tsp stevia Boil together vinegar, water and stevia Place seasonings and bay leaf in the bottom of your jar Place sliced Jalapenos in the jar Pour boiled liquid over the top and put lid on Allow to cool then place in refrigerator for 3 days before eating

6 Seasoned Cucumber 1/4 cucumber 1 TBS mixed seasoning of your choice Slice cucumber and sprinkle with seasoning

7 Spinach and Onion 2 cups spinach 1 onion 2 tablespoons apple cider vinegar 1 tsp salt 1 tsp black pepper 1 TBS chilli powder Fry spinach and onion in a non stick pan together for 5 minutes tops Add apple cider vinegar, and seasoning cook for 1 min then serve.

8 Tomato Dip with Mini Toast Ingredients 6 Roma Tomato s 1/2 Onion chopped fine 1Tbs of Worcestershire Sauce 1tps Chillli Flakes or other spice 1/4 tsp Stevia Fry Tomato and onion in a pan until soft. Add Worcestershire Sauce, Chilli Flakes and Stevia. Mix until very soft Chill in the Fridge Use as a Dip with Melba Mini Toast for a healthy snack between meals.

9 Tomato Soup 1/2 onion chopped finely 1/2 garlic clove crushed 1 stock cube 250 water 3 chopped tomatoes Pinch of salt and pepper In a non stick pan, fry onion for a couple of minutes. Add tomatoes and garlic and cook until soft. Boil water and stir in stock cube until dissolved. Pour water in with tomato mixture and season with salt and pepper. Bring to the boil then simmer for 20 minutes. Add more water if desired. Serve with Melba (Mini toast if desired)

10 Celery Soup 1/2 cup chopped onion 1 cup of chopped celery, 1/2 clove garlic, minced 1 cup chicken stock Pinch of salt Pinch of pepper Fresh chopped chives and parsley Fry onion and celery in a non stick pan for 10 min. Add Garlic and cook for 1 min. Add Stock and seasoning. Bring to boil and then simmer for 15 min. Garnish with Chives and parsley

11 Lemon Asparagus 2 cups fresh asparagus, 2 tablespoons apple cider vinegar 1tsp salt and 1 tsp black pepper For the Dressing: 1/2 teaspoon mustard powder 1/2 lemon, juiced 1 tablespoon water 1tsp salt and 1tsp black pepper Preheat the oven to 180 degrees. In a large bowl toss the asparagus in the apple cider vinegar, and season with salt and pepper. Spread the asparagus out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. Dressing: In a small bowl, whisk together the mustard and lemon juice. Slowly drizzle in the water. Season with salt and pepper, to taste. Place the asparagus on a plate, toss with the dressing and serve.

12 Pickled Cucumber 1 cucumber sliced length ways 4 cloves of garlic crushed 1/2 cup apple cider vinegar 3 tablespoons lemon juice Pinch of salt TBS of pepper corn Mix liquid ingredients together. Salt cucumber slices. Pack cucumber slices tightly into a small glass jar layering with crushed garlic & pepper corn. Pour apple cider vinegar & lemon juice into container until liquid covers the slices. Refrigerate overnight. Pickles can be refrigerated for up to 4 days.