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Herb Blends As Salt Substitutes Recipe:( Mix ingredients for chosen blend and grind together in blender or mortar and pestle. Store in tightly covered glass jar. Use in place of salt for cooking or to sprinkle over foods.good for diabetics)
BLEND A:good for different type salads 2 tsp Thyme 2 tsp Savory 1 tsp Sage 2 tsp Basil 1 tbsp Marjoram
BLEND B - good for soups,stews,poultry 1 tbsp Thyme 1 tsp Sage 2 tsp Rosemary 1 tbsp Marjoram
BLEND C: good for meats 1 tsp Celery Seed 1 tbsp Marjoram 1 tbsp Thyme 1 tbsp Basil
Curried Lamb and Rice Stew
ingredients: olive oil 1 pound (480 g) boneless sirloin of lamb, all fat removed, cut into 1-inch cubes 1 onion, 10 ounces (300 g), chopped 2 cloves garlic, minced 1 teaspoon (5 ml) grated fresh ginger 1 tablespoon (15 ml) curry powder 1/4 teaspoon (1.25 ml) ground cinnamon 1/8 teaspoon (0.6 ml) allspice 1/2 inch slice orange zest, finely chopped 2 cups (480 ml) low-fat, low-sodium beef broth diced tomatoes with juice 1 cup (150 g) basmati rice( or rice of choice) 1 1/2 cups (240 g) frozen baby peas
method:
Coat a large pot with olive oil and heat. Add lamb to pot and sauté until browned. Add the onion, garlic and ginger. Sauté for 5 minutes. Add the curry powder, cinnamon, allspice and orange zest, and stir to coat the other ingredients.
Add the stock and the tomatoes and their juices. Bring to a boil, cover and simmer for 40 minutes.
Add the rice, bring to a simmer, cover and cook for 15 minutes. Add the peas and heat through. Serve immediately.
Black Bean & Salmon Appetizer Recipe
Ingredients: 8 Corn tortillas Corn black beans, rinsed and drained pink salmon 2 tbsp Safflower/olive oil 1/4 cup Fresh lime juice 1/4 cup Fresh parsley, chopped 1/2 tsp Onion powder 1/2 tsp Celery sea salt( its a blend of sea salt n celery) 3/4 tsp Ground cumin 3/4 tsp Garlic, minced 1/2 tsp Lime zest, grated 1/4 tsp Red pepper flakes, dried 1/4 tsp Chili pepper
Instructions: Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. then Serve with tortilla chips
Homemade Celery sea Salt
makes about 2 cups
1 1/2 c. sea salt 1 lb peeled celery root (celeriac)
Grate the celery root on the large holes of a box grater, then mix with the salt in a large bowl or ziploc bag. Mix until the salt and celery root are well mingled. Place in the refrigerator and allow the flavors to blend for about three days.
Heat the oven to 200 degrees Fahrenheit, then spread the celery/salt mixture on a large baking tray. Dry in the oven for between 2 and 3 hours, until the celery root is very dry and crisp, but not singed. Allow to cool for 15-20 minutes
Grind the mixture in batches in a spice grinder or all at once in a food processor/blender Store in an airtight jar, the mixture will keep indefinitely.
Enjoy with soft boiled quail eggs, or sprinkled over vegetables, rubbed on a steak,lamb,beef, or however you please!