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Recipes I've Shared:
Sugar free AND gluten/flour free. From chocolate-covered Katie's fabulous healthy dessert blog. You must check it out! All the funny parts are from her.
I eat this soup for breakfast, in rotation with broccoli-fennel pureed soup and cauliflower-dill pureed soup, which are both from Body Ecology. Very easy to make.
Derived from Ninfa's mexican restaurant in Houston, famous for their green sauce. (The Ninfa's version uses full-fat sour cream.)
A bright alluring sauce from Mark Bittmans How to Cook Everything
a delicious healthful raw salad from my friend Frank
Mark Bittman's June 23 2010 Minimalist.
Easy to make and all the ingredients make it very interesting. Makes a lot. http://www.cybermacro.com/Macr
My own invention, to serve as a compliment to Body Ecology's Broccoli--Fennel Soup and Cauliflower-Dill pureed soups. Sometimes I rotate these 3 and have them for breakfast, eating one for several days, then going on to the next.
Mark "The Minimalist" Bittman's pork-fennel burger, only "Sparked" (i.e. not adding all that fat, and smaller burger size)
A twist on pesto when you don't have basil around. From Mark Bittman's May 12, 2010 New York Times column: "The Minimalist: Asparagus Pesto Packs in the Flavor."
He says: "I can eat this stuff with a spoon, but it’s perfect on pasta, fish, chicken, eggs or even other vegetables.
It’s also endlessly adaptable: you can add minced herbs, use other cheeses, or try walnuts or almonds in place of the pine nuts. "
A good basic very blue cheesy dressing
Derived from Cooks Illustrated "Greek-Style Beef Pita Sandwiches w Tzatziki Sauce" (but I leave out the pita bread)
Although this soup sounds strange, I find it surprisingly tasty - nourishing & comforting. High in calcium. This is from the Body Ecology Diet book.
A delicious pureed vegetable soup that is not difficult to make & quite low calorie. Comes from Donna Gates "Body Ecology Diet." I eat this soup for breakfast! I alternate it with pureed cauliflower-dill and pureed squash-ginger (recipes to come).
(This is almost the same as "Broccoli with Fresh Fennel Soup" in the Spark recipe database, but that recipe uses the fennel bulb.)
A basic fruit tart. Original recipe calls for making your own crust, or I used a reduced fat graham cracker crust (altho it did have some trans fat).
"Fruit tarts are very easy to make and can vary as the seasons change. Use pears that are still semifirm to ensure they keep their shape when thinly sliced. If you don’t want to use chocolate, melt ½ cup sugar-free jam or preserves with 1 tablespoon fresh lemon juice and 2 tablespoons sugar substitute. Simmer until the mixture begins to thicken and brush over the fruit to add shine and great taste. The whole wheat crust adds a crunchy texture and extra fiber to any fruit tart. " — From “Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook”
A great way to get your greens in, thanks to Alice Waters.
A totally yummy & healthy dish from the Body Ecology Diet book by Donna Gates. This is great for breakfast, lunch, or dinner!