Reader Recipes --

3:09 PM Remy Maguire - Manifest the Best 1 Comments

Here are a few fabulous sounding recipes from clients and readers! Try them and let us know how it goes. Thank you so much for these great, healthy contributions. You all ROCK! Eat up!

BEANS AND GREENS (4 generous servings): Thanks, Stacey!

2 cans cannellini beans (or navy)
½ onion, chopped
1 celery stalk, chopped
2 teaspoons dried sage (or thyme)
Pinch or two of cayenne pepper
Pinch of cumin
2 cloves garlic, smashed or chopped
2 cups chicken broth (or chickenless chicken broth)
2 cups water (depending on how long you intend to simmer)
1 bunch swiss chard, chopped (or mustard greens)
½ lemon (or vinegar)

Sauté onion and celery in deep heavy-bottom pan about 3 minutes over
medium-high heat. Stir in seasonings and stir for about 1 minute. Add
beans and garlic and stir together for about 1 minute. Add broth and
bring to boil. Reduce heat and simmer for 15 minutes, adding water.
Add chard, cover and wilt, about 5 minutes.
Serve in big bowls over hot brown rice. Finish with a squeeze of lemon.
Tips: Substitute freely. The cayenne isn’t intended to make the dish
spicy but does give it a little depth. Also, don’t skip the lemon (or
vinegar) finish, it brings out the flavor of the greens (and you
won’t really need salt). I don’t recommend using any other kind of
broth except chicken or chickenless broth; vegetable, mushroom, beef
broths have all failed. Finally, this is a great meal for unreliable
schedules; if needed, this can be eaten right away, simmered for a
good while or cooked ahead (but don’t finish until time to eat).
BRUSSEL SPROUTS
Brussel sprouts, sliced (like cole slaw)
Toasted pecans, chopped
Maple syrup (or your favorite sweetener)
Cayenne
Water (to steam)

Saute the brussel sprouts for about 2 minutes in a large skillet.
Splash a little water in, cover and lower the heat to medium. Cook
about 4 minutes or until bright green. Toss in a little maple syrup
and ½ the pecans. Stir, cover for another minute. Serve and finish
with remaining toasted pecans on top.

PINK PANCAKES: Thanks, Jenna (and your Hubby)

Dry ingredients:
1 1/2 c. whole wheat flour
1 tsp. salt
1 3/4 tsp bakng powder
1/2 tsp cinnamon
3 tbsp sugar (can definitely use agave nectar here, but am not sure how
much)

Wet ingredients:
2 eggs (beaten)
1/2 c. lowfat or skim ricotta
1/4 c. beet puree (or substitute 1/2 c. strawberry puree if you prefer)*
1/4 c. grated apple*
1 tsp. vanilla
3 tbsp. melted butter
1 1/4 - 1 1/2 c. milk (depending on how thin or thick you like your
pancakes)

In one bowl, mix dry ingredients. In a separate bowl, beat eggs, then add
ricotta and beat into smooth mixture. Then add, rest of wet ingredients,
except milk. Combine two bowls together, mix well and then mix in milk.

Drop onto nonstick pan lightly sprayed with cooking spray. Cook until golden
and delicious on both sides ! Serve with real maple syrup (although I find
them sweet, moist and flavorful enough to skip the syrup).


SPICY POSOLE WITH SQUASH: Thanks, Miriam!

1 Diced onion
2 cloves chopped garlic
1-3 cups cubed winter squash (delicata, butternut, pumpkin, etc.)
A little olive oil
1/2 lb spicy chicken chorizo, or other spicy sausage
salt, pepper, chipotle chili powder
4-6 c. chicken broth (I often use organic 'Better Than Chicken' bouillon)
1 can hominy
1/2 cup brown rice

1, In a big soup pot, saute onion, garlic and squash in olive oil. (Or you can cook
squash separately and then scoop into the soup pot if you find that easier.)

2. When onion is starts to soften, add broken up chorizo and cook everything til
chorizo is just done. Add the broth and then taste -- depending on how spicy the
sausage is you may want to add some salt, pepper and chili powder, or not. I do
recommend the chipotle chili powder.

3. Bring broth to a simmer and add hominy and brown rice. Simmer until the rice is
done and serve with toppings for extra yumminess.

Optional toppings: chopped cilantro, LF sour cream, diced avocado, salsa, lime wedges
Optional other stuff: a can of beans or refried beans in soup,.