Recipes

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Okra Omelette

Ingredients:

2 eggs
2 cups okra, thinly sliced (about
1/2 pound)
1/4 cup green onion, finely chopped
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1/4 cup cornstarch
⅛ tsp chili powder, optional
4 tsp canola oil

Instructions:

In a mixing bowl, beat the eggs.
Add okra, garlic powder, black pepper, salt, chili powder (if using), and cornstarch.
Gently stir until well combined.
Heat oil in a 12-inch skillet.
Put about 3 tbsp okra mixture and form into a patty in the pan.
Add 2 or 3 more patties, taking care not to let the sides touch.
Cook 3-4 minutes on each side.
Remove from pan and drain on paper towel.
Repeat with remaining batter.
Enjoy as a vegetable side dish or with rice and soy sauce.

Oat Energy Bites

Ingredients:

1 cup old fashioned oats
2 tablespoons honey
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips
1/2 cup ground flax seeds

Instructions:

Mix all ingredients in a large bowl.
Stir to combine.
Chill for 30 minutes.
Roll into bite sized balls.
Store in the refrigerator for up to one week.

Youtube Tutorial

Moroccan Carrot Salad

Ingredients:

6 carrots, medium
1/2 onion, small
1 lemon, large
3 tablespoons canola oil
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup raisins, dark or golden

Instructions:

Rinse and peel carrots and onions.
Shred carrots with a grater.
Grate or fine dice onion.
In a medium bowl, combine carrots and onions.
Rinse lemon, and cut in half.
Squeeze juice into small bowl.
Discard seeds.
Combine oil, curry powder, salt, pepper, and lemon juice.
Mix well, and let sit for 5 minutes.
Pour liquid mixture over carrots and onions.
Stir in raisins.
Mix well.
Let sit for 15-20 minutes after mixing.
Enjoy.

Youtube Tutorial

Melon Cooler

Ingredients:

2 cups melon of choice (chopped canteloupe, honey dew, or watermelon)
2 cups cold water
Ice, optional - creates a slushy consistency

Instructions:

Place all ingredients in a blender container.
Blend until smooth (or slushy if using ice) Enjoy

Youtube Tutorial

Beans

Beans are great sources of: Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women. - Proteins are building blocks for our bones, muscles, cartilage, skin, and blood. They provide a variety of nutrients that are essential for health and maintenance of your body. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. - Magnesium helps with muscle function and energy production.

Instructions:

How to Store:
- Keep beans in an airtight container in a cool, dry, dark place.
- Beans can last up to 1 year.
- Store cooked beans in a covered container in the refrigerator for up to 5 days.
- You can also freeze cooked beans in an airtight container for up to 6 months.
How to Cook:
- If cooking dry beans, soaking them for 6-8 hours (overnight) before cooking will reduce cooking time.
- Drain well
- Put beans in a large pot with 2 inches of water to cover them
- Bring to a boil and skim off any foam that forms.
- Once the water is boiling, reduce heat to a simmer.
- Cook for 1-2 hours; when the beans are easily mashed with a fork, they're done.
- Don't add salt as this toughens the beans.
- You can add bay leaves, cumin, or other spices to flavor the beans.

Avocado

Avocados are great sources of: Vitamin E protects cells in our body from damage and keeps our immune system healthy. - Vitamin K helps our bodies heal quickly. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Healthy fats are good for our skin and brain, and help us feel satisfied after a meal.

Instructions:

Choose avocados that are firm but give slightly when pressed with a finger.
These are ripe and ready to eat.
If you buy a hard avocado, leave it on your counter for a couple days to allow it to ripen.
Store unripe avocados at room temperature on the counter for 2-4 days.
Refrigerate when ripe for up to 5 days.
Cut avocado in half lengthwise around the pit.
Quickly hit the pit with a sharp knife and twist to free the pit.
Discard.
Cube or slice each half, then scoop out with a spoon or knife.
Eat as is or add to salad, sandwiches, or spread on toast.

Acorn Squash

Instructions:

Wash squash, cut it in half, and scoop out seeds with a spoon.
Bake skin side down in a 400 degree oven for 45-60 minutes.
Squash is ready when a knife easily pierces through.
Scoop out flesh and mash with butter and salt - or fill the center and eat like a baked potato.

Rambutan

Rambutans are a tropical fruit with a sweet flavor similar to a grape.
Rambutans are rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein, and fiber.

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Instructions:

To eat a rambutan, use a sharp knife to cut a shallow sliver into the rind or chop off the tip of the fruit where the stem connects.
Gently tear the skin open to expose the fruit and squeeze it out of the shell.
Avoid the large, bitter seed in the middle; some people simply bite the flesh off the pit, however, you can use a knife to cut around the diameter of the fruit and then peel the fruit off the pit (this is helpful when using rambutan in recipes).

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