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Recipes I've Shared:
I substitute traditional bulgar with Quinoa and hemp hearts to max nutrition.
Adapted from recipegirl.com
Very tasty. Crust isn't like flour crust but still tastes good.
Way fewer calories and fat than the store-bought kinds
credit to Brendan Braiser
from Blossoming Lotus, Portland OR
Very fresh tasting. Keeps well. Great to take for lunch.
Credit to Moreka Jolar, author of Hollyhock Cooks.
Hollyhock is a retreat centre on Cortes Island, BC. They have a huge organic garden and serve mostly vegetarian meals.
A very low fat alternative to commercial dips.
Use the tofu and fat free sour cream as a base for almost any seasonings. For example try adding spinach and curry.
My standard summer salad. Never get tired of it!
Makes 16 1 cup servings
Dr. Oz "Quick Magical Breakfast Blaster"
I make this from boiled chicken carcasses -- the old fashioned way. It is a bit of a labour of love, but you get all the healthy things that are in Gramma's home made chicken soup.
Original recipe from TranTrav's blog.
Really tasty. Base can be used as low fat batter for other fruit and nuts. I use whole ground spelt flour since it is whole but less heavy than whole wheat. Regular flour was what the original recipe called for. You can also add 1/4 cup candied orange rind.
This is super easy, has the 'right' kind of fat, is vegetarian, and has lots of flavour.
I use fava beans for their high protein content
Goal: high antioxidant and monounsaturated fatty acid; great flavour