LemonHead Recipe Box

[Res]

The Cranberry Scones are amazing. Taking lessons from Kathy, I opted to customize the recipe and upped the amount of cranberries and the Agave because I wanted a sweeter scone. I also added nutmeg and cinnamon and last night the house smelled fantastic. This morning I had about 5 scones (they're tablespoon sized ) and I'm in love. So there Mr. Mango!

[greencat]

Guacamole: I have always enjoyed a wee drop or two of sesame oil in my guacamole. It adds a certain indescribable quality that is so yummy.

[Ginger]

Tropical Fruit Salsa






POINTS® Value: 1
Servings: 8
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy





Ingredients

• 3 Tbsp red onion(s), minced
• 2 cup pineapple, diced
• 1 1/2 medium mango(es), or 1 large, diced (about 1 1/2 cups)
• 2 1/2 Tbsp fresh lime juice
• 1 1/2 small jalapeno pepper(s), or 1 large, seeded and minced (do not touch seeds with bare hands)
• 1/4 tsp sea salt
• 3 Tbsp cilantro, or parsley, fresh, chopped

Instructions

• Soak onion in ice water in a small bowl for 15 minutes; drain. (Note: Soaking the onion in ice water removes its "bite" and helps to tone down the raw onion flavor in the salsa.)
• Combine onion with remaining ingredients (except cilantro or parsley) in a medium bowl; cover and refrigerate until ready to serve. Stir in cilantro or parsley just before serving. Can be refrigerated for up to 4 days. Yields about 1/2 cup per serving.

I found this on the weight watchers site. Our Lover, Mr. Mango is prominently featured!

[Res]

This sounds amazing! So Mr. Mango is moonlighting is he?

[Res]

From Peter's Newsletter for May: If you haven't already subscribed, you can do so on our Home Page. Just scroll down a little towards the bottom.

5. Olive Tapenade
This tapenade is great to use as a spread for lettuce leaf wraps, a dip for fresh veggies, or even a topping for dehydrated crackers!
Ingredients:

1. 1 cup good Greek Kalamata olives
2. 1 cup good green olives
3. 1/2 cup fennel bulb
4. 2 Tbsp. fresh thyme
5. 1 garlic clove
6. Finely chop all the above items.
7. Add to that a 1/4 cup olive oil and freshly ground black pepper to taste

Yum, time to buy olives - oh wait...shoot they're not raw are they?

Kathy, we're into week 4 right?

[mtmouse]

Originally Posted by Res

Kathy, we're into week 4 right?

You bet we are! Almost halfway through week 4, in fact!

[HealthyBiz]

Originally Posted by Res

Yum, time to buy olives - oh wait...shoot they're not raw are they?

Well, I'm no expert, but I'm taking the lead from Matt Amsden. He labels his meals "RAW" and the box with the pizza in it was labeled "RAW" and had olives in it. So, is there something that tells you they're not raw? Before my experience with Matt's box, I had assumed, like you, that olives weren't raw since they're processed, but since Matt labels them RAW, I assume they are. I guess since they're not cooked, they still have their enzymes intact(?) I didn't have a chance to ask him. But I did go out and buy some olives, so I hope they're raw. Any other thoughts?

I hope I'm giving you good news, but I'm prepared if you have bad news for me!

[mtmouse]

My guess on this is that they're kind of like sauerkraut.

IOW, when fresh they're definitely raw. But to be put into a sealed jar, I'm pretty sure they'd have to be heated.

Cohen lists olives in her "can have" section. But one sentence later she says "don't eat anything that comes in a can or a jar--it's not raw." So maybe they're okay at the salad bar but not at the store? (I.e., someone else dumps them out of the jar?) I don't have time at the moment, but on her forum maybe the question has been asked and answered.

Sometimes you just have to decide where to draw the line. I wonder if there are any fresh olives anywhere outside Greece or Italy. It helps that I hate olives, LOL!

[peanutterb]

Res not all olives are raw. you really have to ask and check. i've done research on it bc i've been craving olives. you can order raw olives from online though.

TeePee I don't have a dehydrator much less a kitchen to make anything in. I'm couch hopping right now.

gotta run. no battery power and gotta get to work.
and I literally mean run - no need to have a gym membership in ny. i swear my leg muscles are aching from all the walking i do

[Res]

Hi Buddies: Thanks for the olive update.

I was rifling through all my old recipes looking for a Marinated Vegetable Salad recipe and I found it - but not only "it", lots of others and I'm really excited. I'm going to try to post at least one a day.

So here goes:

Marinated Vegetable Salad

1 head cauliflower (cut into small flowerettes)
1 bunch broccoli (cut into small flowerettes)
1 8 oz can black olives
2 - 4oz cans mushrooms (not raw you can omit)
1 10 oz pkg frozen peas
1 sm bunch green onions
Radishes, sliced

Marinade:

1/2 tsp basil
3/4 cup olive oil (and I cut this down from 1.5 cups. Just drizzle until it seems right to you)
2/3 cup red wine vinegar (I'm using fresh lemon juice but again, not 2/3 cup - just pour)
1 tsp black pepper
1-2 tsp honey
1 tsp garlic powder
2 tsp sea salt
1 tsp dry mustard

Mix Marinade and pour over cauliflower and broccoli the night before. Toss in the remaining ingredients 4 hours before serving.

The next one is called;

The Easiest Veggie Spread you ever made

2 celery stalks
3 large carrots
2 cloves garlic, peeled
2 TBLS minced onion
2 TBLS parsley
1 TBLS dill
2 TBLS tahini
1/3 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper

In a food processor, combine all of the ingredietns. Mix until a creamy consistency is achieved. That's it.

I'm going to do this right now....brb..