Thursday, August 14, 2014
Watermellow Cucumber Salad
Hi I am back. It has been such a busy summer of moving from a home of 52 years and a flower shop of almost 40 years. I moved into my Twin-do on June 20 which was sold by owner. It has had so many things that needed to be fixed or repaired. Putting recipes on the blog was just something I did not have time for. Hopefully that will change.
Anyway this is a recipe that I did make several times this summer and it is very refreshing. Sorry that I do not have a picture.
5 cups of cubed watermellon
3 cucumbers, peeled, seeded and cubed
2 avacadoes, peeled and cubed
1 teaspoon fresh ginger grated fine
2 fresh limes,juiced on salad
Freshly grated black pepper to taste
1 bunch of cilantro chopped
Directions:
Mox all ingredients together and refrigerate for a few hours before serving to marinate the flavors.
Enjoy
Tuesday, July 15, 2014
Saturday, April 19, 2014
He is Risen!!
He is Risen!!!
O MG, what would any of us do if He had not Risen!!! How I need the Lord in my life just to get through.
Have a wonderful Blessed Easter!!!
O MG, what would any of us do if He had not Risen!!! How I need the Lord in my life just to get through.
Have a wonderful Blessed Easter!!!
Wednesday, April 16, 2014
Cucumber Pasta Salad
My friend Wendy gave this recipe to me. It is quick and easy.
Dressing:
Enjoy!!
Dressing:
- 1/4 cup vinegar
- 1/2 cup sugar-I use about 1/3 cup honey
- 1 cup Miracle whip I used my vegan Mayo.
- I also added about 2 tablespoons creamy horseradish sauce.
- 4-5 cucumbers peeled and sliced
- 1 green pepper, chopped-1 red or orange pepper would be pretty in this recipe.
- 2 tablespoons red onion, chopped
- 1 10 oz package of angel Hair cabbage-if you can't find it use a pkg of cole slaw.
- 1 lb. box Rotini, cooked and drained. I used the Rainbow Colored Rotini
Enjoy!!
Saturday, April 12, 2014
Vegan Chocolate Peanut Butter Breakfast Bars
I am still here. Been really busy to hopefully get my home up for sale next week.
These are really good. plus quick and easy to make.
Ingredients:
Directions:
These are really good. plus quick and easy to make.
Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup cashews
- 1/4 cup ground flax seed
- 1/4 cup chia seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/3 cup pumpkin seeds
- 1/2 cup almonds 1/2 cup agave nectar-I used 1/4 cup
- 1 cup natural peanut butter or any nut butter of choice
- 1/2 cup vegan chocolate chips-I use the mini chips-optional
- I added unsweetened shredded coconut
- Also added some roasted soy nuts
Directions:
- In a food processor blend cashews and rolled oats. Recipe did not call for this but I did not want big chunks of either.
- Put in a large bowl. Add all the rest of the ingredients.
- Mix ingredients well. Clean hands work great.
- Put in 8 by 8" parchment lined glass pan with parchment paper hanging over 2 sides.this will make it easier to pull bars out of pan. I sprayed the parchment paper lightly.
- Press down the batter.
- Cover and put in frig overnight. Or freeze for an hour or so and enjoy.
- Cut bars into small pieces as they are very rich.
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