By Meg Wolff
The 1st identify in Down East Books' 'Best Maine Food' sequence, this inspirational cookbook proves that stable nutrition fosters sturdy wellbeing and fitness. while traditional scientific remedies couldn't cease Meg Wolff's breast melanoma in 1998, medical professionals informed her to organize her soul. in its place, she started a nutrition according to complete grains, greens and beans - and began improving. Now vibrantly fit, Meg resides facts that altering your vitamin can certainly retailer your existence. This cookbook is stuffed with Meg's effortless, scrumptious recipes and knowledge to aid encourage readers to devour larger, and stay higher. includes recipes from various participants together with NBA nice John Salley and Dr. Neal Barnard, head of the Physicians for in charge medication.
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Table of Contents
--- Appetizers ---
Cheesy crammed Mushrooms
Speedy Salmon Croquettes
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Beef and Black Bean Wraps
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Garlic Cashew fowl Casserole
Hummus & Avocado Salad Sandwiches
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Roasted Tomato Soup
--- Dinners ---
Cream of poultry and Rice Florentine
Slow-Cooker poultry & candy Potatoes
Stuffed Pepper Soup
Orange Baked Ham
Chicken & candy Pepper Linguine Alfredo
--- cakes ---
Triple-A Apple Pie
Crustless Pumpkin Pie
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Extra info for A Life in Balance: Delicious Plant-based Recipes for Optimal Health
Grill the chicken until done, with grilled marks on both sides, about 10–15 minutes. Alternatively, brush a pan with a thin coat of oil and heat over medium heat until almost smoking, then sear the chicken, turning once, until light brown. Remove and arrange the chicken on a baking tray and bake in a preheated oven at 190°C (375°F) until done, about 5–7 minutes. 4 Arrange the chicken breasts on a serving platter and serve with the Sweet Chili Dip on the side. Q& E Vietnam Ckg p1-64 10/4/07 9:19 AM Page 31 Lemongrass Sauce Chicken 500 g (1 lb) boneless chicken thighs, skin removed 3 tablespoons oil 3 stalks lemongrass, midsections only, minced 3 cloves garlic, minced 3 shallots, thinly sliced 3 bird’s-eye chilies, minced 1 bell pepper, cut into bite-sized chunks 1 carrot cut into thin sticks 80 ml (1/3 cup) Fish Sauce Syrup (page 51) 1–2 tablespoons lime juice 1 sprig coriander leaves, coarsely chopped Marinade 4 cloves garlic, minced 2 tablespoons fish sauce 2 tablespoons sugar 1 tablespoon cornstarch 1 teaspoon ground pepper 2 tablespoons oil Serves 4–6 Preparation time: 10 mins Cooking time: 10 mins 1 Make the Fish Sauce Syrup according to page 51.
3 While the rice is still hot, pour 1/2 of the coconut cream mixture over it and cover with a lid, then set aside for 10 minutes. Uncover and fold the rice with a wet wooden spoon from top to bottom to get an even texture. Cover and set aside again. 4 Add the durian flesh to the bowl of the remaining coconut cream mixture. Stir to mix well. 5 To serve, portion the rice into serving bowls and top with the durian coconut cream mixture. Serve warm or at room temperature. ) 625 ml (21/2 cups) water 2 tablespoons sugar 85 ml (1/3 cup) sweetened condensed milk 2 cups crushed ice 125 ml (1/2 cup) milk or cream Serves 4–6 Preparation time: 20 mins Cooking time: 25 mins 1 Put the tapioca pearls in a pot of water and cook until tender and fully expanded, about 10–15 minutes.
Remove the chicken and set aside. Strain the stock through a fine sieve into another pot and discard the solids. 2 Bring the stock to a boil again and stir in the rice. Cook over medium–low heat, stirring occasionally, until it turns into a thin, white gruel. Be careful not to burn the rice at the bottom of the pot. Keep the rice porridge warm before serving. 3 Debone the chicken and dice it into cubes. Set aside. 4 Ladle the rice porridge into individual serving bowls and top with the chicken cubes.