Spring Time Pasta from TJ

Ingredients:
1 lb. pasta (pick your favorite)
2 T olive oil
2 T minced garlic (1 T of dried garlic)
1 bunch broccoli (cut and peel stalk and include it too!)
½ C carrot (thinly sliced)
½ C yellow onion (diced)
¼ C water
1 red bell pepper (sliced and seeded)
1 8-oz package mushrooms
½ C shredded parmesan cheese

Directions: In large dutch oven, heat water for pasta. Meanwhile in smaller saucepan, add olive oil and garlic over medium heat – heat for one minute. Add broccoli, carrot and onion; toss them in the oil to seal in the flavor. Add the water, cover and cook for 3 minutes. (Check the water for the pasta and add pasta to boiling water – cook for 8-9 minutes – do not over cook.) Add bell pepper and mushrooms to vegetables and cook an additional 2 minutes. Then turn off the heat, cover and let vegetables steam until pasta is done. Sprinkle vegetables with cheese and serve over pasta. Awesome by itself or as a side to grilled fish!

Italian Lentils with Pasta from TJ

Ingredients:
3 T olive oil
1 C shredded carrot
½ C shredded celery
½ C chopped green or red pepper
2 T minced garlic
½ C fresh basil, cut into strips
3½ C water
1½ C lentils
1 quart diced tomatoes
1 lb. penne pasta
2 C shredded colby or cheddar cheese

Directions: In large dutch oven heat olive oil over medium heat. Add vegetables and simmer 5 minutes. Add garlic, basil, water, and lentils. Cover and bring to boil. Add tomatoes; cover and reduce to simmer for one-hour (or longer). Meanwhile, cook pasta and shred cheese if necessary. Serve lentils over pasta and top with lots of cheese.

Breakfast Power Drink from Claudia

organic rice milk
fresh ground golden organic flax seeds that we grind in a coffee grinder (don’t buy pre-ground) We use our coffee grinder for spices and flax not coffee
1 frozen banana organic
1/2 cup blueberries organic
You may use any other fruit that suites your liking or change as season changes
2 stalks fresh organic kale (super high in calcium)
1 handful organic spring mix (super high in calcium)
4-6 raw almonds
2 tablespoons UDOs best omega 3-6-9 DHA
We have added grated carrots and beets on occasion
you can add 1/2 water & 1/2 rice milk to make less sweet if desired
Mix in vitamix and you have complete breakfast

Carrot Bread

1 lb. sweet carrots, peeled and grated
1 1/4 C. whole wheat flour
1 1/4 C. cornmeal
pinch sea salt
1/4 C. flax meal
1 1/2 tsp. baking powder
2 eggs, separated
2 T. oil
1/2 C. organic honey
3/4 C. milk
1/4 C. raisins
1/4 C. dried cranberries

Preheat oven to 375. In a small saucepan place carrots and enough water to just cover. Bring to a boil and cook for 5 minutes. Remove from heat, drain, let cool. In a medium mixing bowl mix flour, cornmeal, flax meal, salt, and baking powder. Set aside. Beat egg whites until stiff. Mix egg yolks with oil, honey, and milk. Mix well. Add to dry ingredients and stir just until combined. Fold in egg whites. Add dried fruits and cooked carrots and mix until just combined. Do not over mix or loaf will be tough. In a 9x5 sprayed cooking pan, pour batter and bake for 60 minutes or until an inserted toothpick comes out clean.

Roasted Vegetables with Hummus

Zucchini
Carrots
Cauliflower
Olive oil
Sea salt and pepper to taste

Preheat oven to 450. Peel and prepare vegetables in snack-size sticks or flowerettes. Coat vegetables in olive oil; season with sea salt and pepper. Put on a cookie sheet lined with foil. Bake for 20 minutes at 400; watch to make sure they don't over cook (zucchini takes less time). Eat as is or dip in hummus. Great cold later!

Almond Chicken

Sauce:
1 tsp. cornstarch
2-3 T. chicken broth
1/8 tsp. sesame oil
1 T. oyster sauce
1/2 T. soy sauce
1/8 tsp. ginger powder

Ingredients:
blanched almonds (optional)
1 green onion
1/2 sweet onion, diced
1/2 -1 carrot
1 stalk celery
1/2 can water chestnuts
2 cloves garlic
1 chicken breast

This is a small recipe that can be multiplied. Mix sauce together and set aside. Dice veggies and chicken into small bites (keep raw meat separate). In peanut oil fry chicken until done. Set aside. Clean pan. Add new oil. Stir fry carrot and onion until the onion becomes slightly transparent. Add all other vegetables. Stir-fry for 1-2 minutes. Add chicken, almonds, and sauce. Fry until sauce bubbles. Serve.