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    Categories

    Recipe

    Recipe #1:
    Subjis Indian Style

    HOW TO MAKE?

    All vegetables from the list can be prepared as Indian style Subjis but with NO oil. PORTION- one medium size bowl.
    Recipe #2:
    Mashed Potato Style Cauliflower

    INGREDIENTS:

    • 1 Medium Size Cauliflower • Fresh Garlic • Parsley Leaves • Sea Salt • Pepper

    HOW TO MAKE?

    Chop one medium size cauliflower in to small pieces. Boil them until very soft and tender. Mash the boiled pieces after draining the boiling water with a spoon or use a blender if you need too. Add fresh garlic, parsley leaves, sea salt and some pepper based on the taste to hot mashed cauliflower. Mix it well and enjoy. PORTION - one medium size bowl.

    Points to remember:

    A. Always use only sea salt. B. All seasonings must be MSG free and ORGANIC. C. Replace one meal with plain fresh salad if doing lentils. D. Snacking on celery sticks allows the digestive system to clear and is an excellent meal replacement as well.
    Recipe #3:
    Grilled Brussels Sprouts

    INGREDIENTS:

    • Brussels Sprouts • Organic Celery • Onions • Fresh Garlic • Mrs. Dash Seasoning • Cumin Powder • Saffron Powder • Sea Salt • Lemon Juice

    HOW TO MAKE?

    Grilled Brussels Sprouts (cut in halves) organic celery Onions & fresh Garlic Sprinkle Mrs Dash, cumin , Saffron powder and sea salt, and lemon juice Grill in oven until tender. PORTION- medium size bowl

    Points to remember:

    A. Always use only sea salt. B. All seasonings must be MSG free. C. Replace one meal with plain fresh salad if doing lentils. D. Snacking on celery sticks allows the digestive system to clear and is an excellent meal replacement as well.
    Recipe #4:
    Cauliflower Buffalo Wings

    INGREDIENTS:

    • 1 Medium Size Cauliflower • Ground Moong Dal • Water • Cumin Powder • Coriander Powder • Turmeric Powder or any other Dry Seasonings of your choice • Sea Salt • Lemon Juice • 2 Egg Whites - Optional • Organic Buffalo Sauce

    HOW TO MAKE?

    Take one medium size cauliflower. Chop it in to small pieces. Make a batter with ground moong dal, little bit of water, Cumin powder, coriander powder one table spoon each. Sea salt to taste, Lemon juice, one tea spoon turmeric powder ( you can also use any other dry seasonings of your choice). Mix the batted well. If you eat eggs you can add 2 egg whites to it otherwiseits ok without eggs.Mix cauliflower in to the batter, then add any organic buffalo sauce, bake it for 25 mins at 425 degrees. PORTION- one medium size bowl.

    Points to remember:

    A. Always use only sea salt. B. All seasonings must be MSG free and ORGANIC. C. Replace one meal with plain fresh salad if doing lentils. D. Snacking on celery sticks allows the digestive system to clear and is an excellent meal replacement as well.
    Recipe #5:
    Sprouted or Boiled Moong Lentil Salad

    INGREDIENTS:

    • Moong Seed or Sprouted Moong • Tomato • Onions • Lemon Juice • Masala • Cucumbers • Bell Peppers

    HOW TO MAKE?

    Take boiled moong or even sprouted moong . Add chopped tomatos and onions and some lemon juice and chat masala and mix it well. You can add chopped cucumbers and bell peppers too. It's full of nutrition and very filling too. PORTION- one medium size bowl.

    Points to remember:

    A. Always use only sea salt B. All seasonings must be MSG free and ORGANIC. C. Replace one meal with plain fresh salad if doing lentils. D. Snacking on celery sticks allows the digestive system to clear and is an excellent meal replacement as well
    Recipe #6:
    Veggie Kebobs

    INGREDIENTS:

    • Mushrooms • Onions • Bell Pepper • Zucchini • Tomato • Vanya's Liquid Seasoning from SOS Recipes • Lemon Juice • Masala or Dry Seasonings of your choice

    HOW TO MAKE?

    Marinate choice of veggies from list such as mushrooms, onions, bell pepper , zucchini, tomato. Chop in medium size pieces. Marinate in Vanya's liquid seasoning from SOS recipes, lemon juice and other masala or dry seasonings of your choice for 30 mins. Set the veggies on skewers and grill for 10 to 12 mins based on taste. PORTION - 5 to 6 sticks per person.

    Points to remember:

    A. Always use only sea salt B. All seasonings must be MSG free and ORGANIC C. Replace one meal with plain fresh salad if doing lentils. D. Snacking on celery sticks allows the digestive system to clear and is an excellent meal replacement as well
    Recipe #7:
    Moong Lentils & Mixed Veggie Soup

    INGREDIENTS:

    • Moong Lentils • All Vegetables on the List • Fresh Lemon Juice • Fresh Tomato Paste • Seasoning from SOS Recipes & any other choice of Dry Seasoning or Masala • Some Cucumber Salad

    HOW TO MAKE?

    Boil moong lentils with all choice of veggies from the list. Take a non stick pan. Add fresh lemon juice then some fresh tomato paste. Let it cook for 2 to 4 mins on low heat. Then add the seasoning from SOS recipes and any other choice of dry seasoning or masala. Cover and cook on low heat for 5 to 7 mins then add boiled lentils. Mix well cover and cook for 5 to 7 mins. Serve hot with some cucumber salad on the side. PORTION- One medium size bowl.

    Points to remember:

    A. Always use only sea salt B. All seasonings must be MSG free and ORGANIC C. Replace one meal with plain fresh salad if doing lentils. D. Snacking on celery sticks allows the digestive system to clear and is an excellent meal replacement as well.
    Recipe #8:
    Balsamic Vinaigrette

    INGREDIENTS:

    • 1/3 Cup Balsamic Vinegar • 2 tbsps Water • 2 tbsps Dried Thyme • 1/4 tsp Salt • 1/4 tsp Pepper • 1 tbsp Dried Basil • 1/4 tsp Garlic Powder

    How to make?

    Add all ingredients in a blender; blend together and enjoy on Veggies or Salads.
    Recipe #9:
    Cucumber Salad Dressing

    INGREDIENTS:

    • 1 English Cucumber Cilantro to taste • 1/2 tsp Dry Mustard • 1/2 tsp Cinnamon • 1/2 tsp Cumin • Juice of 1 Lemon • 2 – 4 tbsps Apple Cider Vinegar

    How to make?

    Place ingredients in Blender and puree. Enjoy on Veggies or Salads.
    Recipe #10:
    Strawberry White Balsamic Vinaigrette

    INGREDIENTS:

    • Puree 2-3 Large Strawberries • 1/2 Cup White Balsamic Vinegar (or any other white vinegar like white wine or champagne) • 1/2 tbsp minced Garlic

    How to make?

    Blend all ingredients together and use on Salad.
    Recipe #11:
    Orange Ginger Dressing

    INGREDIENTS:

    • 1/2 - 1 Cup White Wine or Champagne Vinegar • 2 tbsps Minced or Grated Ginger • 1 tbsp Garlic • Juice of 1 Orange

    How to make?

    Place all ingredients into a Mason Jar. Marinate for at least 8 hours before use so that all flavors can blend. Use as desired. Sometimes, before juicing orange cut two thin slices to place into the jar as well.
    Recipe #12:
    Vinaigrette Dressing

    INGREDIENTS:

    • 1/4 Cup Apple Cider Vinegar • 1/2 Cup Water • 2 Shakes Celery Salt • 2 Shakes Onion Salt • Ground Pepper to taste

    How to make?

    Blend all ingredients together and use on Salad.
    Recipe #13:
    Tangy Tomato Soup

    INGREDIENTS:

    • 1 Cup of No Sugar added • Vegetable Broth • 1 Large Tomato • 1 Clove Minced Garlic • 1/2 Tsp Onion Salt • 1/2 Tsp of Basil Salt • Pepper to taste

    How to make?

    Sautee Garlic in Broth and set aside. Puree tomatoes in blender and then cook over medium heat to a boil. Turn heat to low. Add remaining bouillon and spices. Cover and simmer for 10 minutes.
    Recipe #14:
    Lemon Oregano White Fish Packet with Asparagus

    INGREDIENTS:

    • 4 oz. Whitefish Asparagus (allowed amount) • Juice of one lemon • 1 tsp. oregano Salt/ Pepper

    How to make?

    Preheat the oven to 400F. Snap off woody ends of asparagus and discard. Tear off a large sheet of non-stick aluminum foil. In the center of this sheet, place asparagus spears and sprinkle with salt/pepper. Place whitefish on top of asparagus. In small bowl, combine lemon juice & oregano, and pour over fish. Fold up edges and completely seal packet on all sides. Bake 10-20 mins, until fish flakes. Serve.
    Recipe #15:
    Citrus Mahi Mahi

    INGREDIENTS:

    • 3.5 Oz Mahi Mahi • 1 tsp Fresh Lemon Juice • 1 tsp Fresh Lime Juice • 1 Garlic Clove Minced • 1/2 tsp Dried Thyme Leaves • 1/2 tsp Dried Dill • 1/4 tbsp Salt

    How to make?

    Mix together Lemon Juice, Lime Juice, Garlic, Thyme. Add Salt and Pepper to taste. Place in a shallow dish, drizzle with citrus dressing mixture. Turn to coat fish and marinate at room temperature for 10 minutes. Heat Grill pan or grill over medium heat. Cook for 3- 4 minutes per side.
    Recipe #16:
    Grilled Tilapia

    INGREDIENTS:

    • 1 Filet of Tilapia • Salt • Black Pepper • Cayenne Pepper • 1 tsp Lemon Juice

    How to make?

    Rub all seasonings on fish, place on grill for about 10 minutes. Serve
    Recipe #17:
    Jerk Tilapia & Asparagus

    INGREDIENTS:

    • 1 Filet of Tilapia Fish (this is a very mild fish and very good) • 1 Clove of Garlic Chopped • 3 Slices of Lemon • 1 tsp Jerk Seasoning • 1 tsp Organic Balsamic Vinegar (Optional)

    How to make?

    • Put fish in foil and add all ingredients on top • Snap off woody ends of asparagus and discard. • Tear off a large sheet of non-stick aluminum foil. • In the center of this sheet, place asparagus spears and sprinkle with salt/pepper. • Close foil and place in 350ʹ oven bake for 20 min. And enjoy
    Recipe #18:
    India Relish

    INGREDIENTS:

    • 2 lbs Firm Cucumbers • 2 lbs Tomatoes (not quite ripe) • 4 1/2 tsp Salt • 1 Cup Finely cut Celery • 1/4 Cup Ground Onion • 1 1/2 Cup Ground Green or Red Sweet Peppers

    How to make?

    Wash Vegetables and remove stems, put quartered tomatoes and sliced cucumbers through a food chopper using a coarse blade, put in a glass bowl add salt and let stand overnight. Next morning, put in a colander and press out liquid. Turn Vegetables in a 4-quart aluminium or enamelware kettle, add remaining ingredients. Simmer 10 – 15 minutes, stirring often. Pour into sterilized glass j =ars and tighten lids.
    Recipe #19:
    Tossed Nut Salad

    INGREDIENTS:

    • Lettuce • Tomato • Avocado • Red Radish • Purple Cabbage • Bell Pepper • Pumpkin Seeds • Grated Parmesan

    How to make?

    Cut up Lettuce; Shred a small piece of Red Cabbage. Dice tomato, Dice Bell Pepper, Cut Avocado in small chunks. Place all ingredients into a large bowl and toss. Top with Walden Farms dressing of choice.
    Recipe #20:
    Tossed Bowl Salad

    INGREDIENTS:

    • 1 Head Lettuce • 1 Small Cucumber Pared • 2 Stalks of Celery • 1 Med Onion • 6 Crisp Radishes • 2 small Tomatoes Peeled • 1 Clove Garlic • 1 Slice Ezekiel

    How to make?

    Wash vegetables thoroughly and drain, chill till just before serving. Cut Garlic Clove in half and rub all over bread; drop bread in the bottom of the salad bowl pour in 1/3 of the dressing; break the lettuce into chunks; dice onion, cut celery in 1/2 inch lengths; slice cucumbers; add to bowl and drizzle the rest of the dressing on top. Using a Salad Fork and Spoon from the bottom of the bowl turn over Salad; Repeat till Salad is covered in dressing. Garnish with Red Radishes and Tomatoes and Serve.
    Recipe #21:
    Steamed Callaloo

    INGREDIENTS:

    • Fresh Callaloo • A pinch of salt • Black Pepper • Bell Pepper • Hot Pepper (Scotch Bonnet or Habanero) • Chicken or Vegetable Bouillon • 1 Small Onion

    How to make?

    Clean/Trim and wash callaloo – Cut in small pieces Heat a little water in a frying pan and add the bouillon, onion, black pepper, bell pepper, hot pepper and thyme. Sautee for about 5 minutes.
    Recipe #22:
    Steam Veggies of your Choice

    INGREDIENTS:

    • Broccoli & Cauliflower Kale / Asparagus / Greens

    How to make?

    Wash and chop veggies in sticks or chunks 1/4 cup water in saucepan add veggies, Bring to a boil, cover and simmer for 5 - 10 minutes Cover and cook on medium 5 - 10 minutes till done. Be careful not to let them burn. The Rule of Doneness The more crunchy, the more color & vitamins; the more cooked the more digestible. So try to strike a balance between the two.
    Recipe #23:
    Cucumber Apple Salad

    INGREDIENTS:

    • 1/2 Chopped Apple • 1 Sliced Cucumber • 2 T. Braggs • 1T. Water • Garlic • Salt • Pepper

    How to make?

    Chop apple and thinly slice cucumber. Combine vinegar and water. Season with garlic salt, pepper and Sugar substitute (opt) to taste.

    Servings:

    1 Vegetable, 1/2 Fruit
    Recipe #24:
    Baked Apple

    INGREDIENTS:

    • Any Apple you like • Brown Sugar to taste • 1 tbsp Cinnamon • 1 tbsp Water • 1 tsp Cinnamon

    How to make?

    Cut Apple core almost through and mix together. Sugar and Cinnamon with 1 tbsp Water. Place Apple on a sheet of aluminum foil and mold foil to cut the apple. Pour Sugar and Cinnamon mixture into the Apple core and tighten foil securely around the Apple. Bake for 45 minutes at 350° degrees. Remove Apple from oven, sprinkle 1 tsp of Cinnamon over apple and serve in a shallow dish.
    Recipe #25:
    Grapefruit (Jamaican Style)

    INGREDIENTS:

    • Grapefruit (Jamaican Style) • 1/2 Grapefruit • Cinnamon

    How to make?

    Using a serrated-edge knife, Cut Grapefruit in half. Place in an oven-safe dish and bake for 2 minutes (oven degrees?) Remove from oven and allow to cool. Cut around center core remove rind and partition. Sprinkle Cinnamon.
    Recipe #26:
    Sparkling Apple Pie Cocktail

    INGREDIENTS:

    • 1 Apple • Cinnamon • Small Pinch of Nutmeg • Mineral Water or Seltzer

    How to make?

    Put in blender and mix. Voila, Apple Pie in sparkling delight!
    Recipe #27:
    Orange or Grapefruit Julius

    INGREDIENTS:

    • 140 grams Orange or Grapefruit (85 calories about ½ Orange) • 4 drops of Vanilla • Ice • Seltzer

    How to make?

    After blending all ingredients, add more ice and seltzer to create a full jar or as desired.
    Recipe #28:
    Natural Fruit Ices

    Perfect for Summer:

    • Blueberries & Strawberries • Pineapple & Strawberries • Raspberries, Mango & Banana

    How to make?

    1. Choose combination of fruits. Place fruits, ice and approximately 1/3 cup of water in a Magic Bullet or blenderand blend until mixture is slushy and serve. 2. Freeze leftover amounts – remove from freezer at least 15 minutes before serving.
    Recipe #29:
    Strawberry Slushy

    How to make?

    1. 3-4 Strawberries (fresh or frozen) 2. Crushed ice 3. Water 4. Honey 5. Mix in Blender
    Recipe #30:
    Strawberry Sorbet

    INGREDIENTS:

    - Strawberries - Juice of 1 lemon - sugar substitute (as needed) - Water (if needed)

    How to make?

    1. Freeze fresh strawberries about 1 hour. 2. Blend fresh frozen strawberries, lemon juice & sugar substitute in blender until very well blended. 3. You can serve immediately or place in freezer to allow it to firm up even further.