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

Eggplant

Eggplants are great sources of several vitamins & minerals, as well as gut-healthy fiber!

Instructions:

Eggplant is a glossy black vegetable that has white flesh with a meaty texture.
Choose eggplants that have shiny, smooth skin without bruises or blemishes.
Eggplants are sensitive to temperature and should be stored in the refrigerator.
Do not cut an eggplant before you store it since it will go bad quickly.
For a less bitter tasting eggplant, sprinkle it with salt after cutting into pieces and let it sit for 30 minutes.
This will pull out some of the water and make it less likely to absorb a lot of oil while cooking.
Rinse the eggplant afterwards to remove most of the salt.
Eggplant can be baked, roasted, steamed, or sautéed.
If baking whole, pierce the eggplant several times with a fork.
Bake at 350˚F for 15-25 minutes.
Test for doneness by inserting a knife or fork.

Apples

Apples are great sources of: Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.

Instructions:

How to Store:
- Apples stay fresh for 5-7 days at room temperature or 2-3 weeks in the refrigerator.
- Refrigerate unwashed apples in a plastic bag with holes.
- Throw away any spoiled apples since they will cause the others to spoil too.
- Wash apples before eating.
How to Eat:
- Eat whole or cut into pieces after removing stem, core, and seeds.
- Cook and mash to make applesauce.
- Bake in oven for dessert.
- Use lemon juice to keep sliced apples from turning brown.