Sandwich Cake

 

 Ingredients:

·         1 cobb loaf or round sourdough

·         Cream cheese

·         Avocado

·         Prawns

·         Cucumber

·         Dill

·         Smoked Salmon

·         Or any other filling you’d like.

Instructions:

1. Shave around the cobb to form a perfect circle
2. Cut in three sections horizontally
3. Spread base (there should be three discs) liberally with cream cheese, avocado and cucumber
4. Place disc two on top and ice with cream cheese and smoked salmon
5. Place top on and press down
6. Get more cream cheese and proceed to ice like a cake
7. Place prawns and cucumber on top
8. Sprinkle sides with herbs
9. Refrigerate and serve

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Greek Tortellini Salad

INGREDIENTS

1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini

Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar

INSTRUCTIONS

Cook tortellini according to directions on the package (do not add salt to the water).  Drain and set aside once cooked.

Chop vegetables and set aside.  Mince 1 tablespoon Kalamata olives for the dressing, set aside.  Combine remaining salad ingredients in a large bowl.  Set aside.
In a pint size mason jar add salad dressing ingredients and minced olives.  Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined.  Pour dressing over salad and gently toss with salad tongs until well coated.

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Bulgur Salad

3-5 servings

Ingredients

• 1 cup bulgur or light bulgur
• 1-1/2 teaspoons salt, divided
• 1/3 cup diced red onion
• 1 red bell pepper, diced
• 1 small cucumber, seeded and diced
• 1/2 cup finely chopped fresh dill
• 1/3 cup finely chopped fresh parsley
• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice, from 1-2 lemons
• 1/4 cup extra virgin olive oil
• 1 large garlic clove, finely minced
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon cumin
• 1 teaspoon sugar

Instructions

1. Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water. Cover the bowl tightly with saran wrap and let sit for 25-30 minutes, or until all of the water is absorbed.
2. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. (Combine the cooked bulgur with the red onions, remaining teaspoon of salt and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

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Best juicer recipes!

A few tips to make your juicing quick and enjoyable! 1.Buy local and organic fruits and vegetables whenever possible so you’re getting the freshest and most nutritious produce available to you and your family and remember to always rinse everything you juice before juicing. 2.You will get the best juice from firm, ripe fruits and vegetables. If it is over ripe or too soft you will extract more pulp than juice. 3.Avoid juicing bananas and avocados, they are soft and will clog your juicer screen. 4.When juicing melons, don’t remove the interior white rind or peel because much of the nutritional value is in this section of the fruit. 5.With citrus fruits (oranges, grapefruit and tangerines) remove the rind, but keep as much of the white pith as possible because it’s full of nutrients. You can juice lemons and limes whole without peeling. 6.Always take proper care of your Native Juicer. Rinse quickly after use, fruits and vegetables dry quickly and will become more difficult to clean. Recipes Carrot ‘n Greens (Bone Health Juice) - 5-6 carrots - 4 kale leaves - 4 sprigs of parsley - ½ apple Maximum Greens (High Potassium Drink) - 3 large carrots - 2 stalks of celery - 1 apple - handful of fresh parsley - handful of fresh spinach - ½ lemon, peeled Spicy Tomato (High Antioxidant Juice) - 2 large tomatoes cut into quarters - 1 stalk of celery - 1 cucumber - ½ red bell pepper - ½ teaspoon sea salt - 3-5 grinds of fresh ground black pepper - 1-3 shakes cayenne pepper Wrinkle Free (Skin Health Juice) - 2 cucumbers - 1 1- inch knob of ginger root - 2 medium oranges peeled (leave the white pith in side the skin) Beach Juice - 1 1-inch thick pineapple round - 3-4 tangerines, peeled - small handful of parsely Fog Lift (Muscle Juice) - 2 medium apples - 1 bunch of spinach - ½ lemon, peeled Be Cleansed - 3 carrots (greens removed) - ½ cucumber or ½ zucchini - ½ beet with greens Yum Yum Calcium (Bone Health Juice) - 1 apple - 2 large carrots - ½ C fresh broccoli - small handful of fresh parsley - ½ lemon peeled - 1 tsp agave nectar added after veggies have been juiced Lettuce Wrap - 3 large carrots (greens removed) - 6 spinach leaves - 4 large romaine lettuce leaves - ¼ large turnip - 4 sprigs of parsley Strawberry Pineapple Juice - 1 orange, peeled (leave pith on) - 2 1-inch pineapple rounds - 5 strawberries Cucumber me Celery - 1 cucumber - 2 large apples - 1 ½ stalks of celery

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