EXCITING FREE VEGETABLES!

Here are some recipes I promised you! Don't forget to eat those veggies!!!!  They fight disease and help you feel energetic, regular and LIGHT!

Easy Fridge Pickles

Ingredients:

6 cups thinly sliced cucumber 2 cups thinly sliced onions 1 1/2 cups Splenda or Sun Crystals 1 1/2 cups cider vinegar 1/2 teaspoon salt

1/2 teaspoon mustard seed 1/2 teaspoon celery seed 1/2 teaspoon ground turmeric 1/2 teaspoon ground cloves

Directions:

1.

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sweetener is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Mandarin Mixed Green Salad

Ingredients:

2 cups torn mixed salad greens 1/2 cup mandarin oranges 1/4 cup chopped walnuts, toasted CITRUS VINAIGRETTE: 3 tablespoons orange juice 2 teaspoons balsamic vinegar

1 teaspoon olive oil 1 teaspoon honey 1 teaspoon Dijon mustard 1 teaspoon reduced-sodium soy sauce 1/2 teaspoon minced gingerroot 1 garlic clove, minced

Directions:

1.	Place greens on two serving plates; top with oranges and walnuts. In a blender, combine the vinaigrette ingredients; cover and process until blended. Drizzle over salads.

Cauliflower Soup

Ingredients

• 2 stalks celery, chopped
• 1 onion, chopped
• 3/4 cup shredded carrots
• 2 tablespoons olive oil
• 1 head cauliflower, coarsely chopped
• 6 cups chicken broth (fat free)
• ground black pepper to taste

Directions

1. In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.
2. Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.
3. Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

 


ENJOY!  More to come LATER!