Well, you probably went through the first week on raw vegetables and fruit and you’re thinking “I can’t eat another carrot stick or green apple again!” But have you tried this?
Carrot and Green Apple Juice
Peel 4 or 5 carrots and put them in a juicer.
Add one whole green apple
Add ice and enjoy!
Contributed by: Eileen Connolly
What's up Doc? Carrot Soup
Ingredients:
1 bag baby carrots blanched
1 onion chopped
2-3 leaves fresh basil chopped
1 clove garlic chopped
1/4 tsp salt
Pepper to taste
Few dashes lemon juice
1/3 cup of the mock marinara sauce
Place all ingredients into a stock pot being sure that you have enough liquid to cover all the ingredients.
Cover and simmer.
Contributed by: Joyce Cuccia
Marinated Carrots
Ingredients:
1 bag carrot sticks
1 onion thinly sliced
1 tsp honey
Dash of parsley flakes
Mrs. Dash Lemon Pepper to taste
Blanche or steam carrot sticks and set aside.
In a non stick frying pan sauté onions once the onions are translucent add the carrots and the rest of the ingredients give a good stir. Serve hot.
Contributed by: Joyce Cuccia
Pineapple Coleslaw
Ingredients:
2 cups shredded cabbage
1 (8 oz) can crushed unsweetened pineapple, drained
¼ cup chopped onion
In a large bowl, mix all ingredients together, chill at least 1 hour before serving.
Contributed by: Joyce Cuccia
Coleslaw
Ingredients:
3 cups shredded cabbage
1 cup shredded carrots
1 cup chopped red onion
1 medium cucumber, sliced thin
2 tablespoons or more lemon juice
1/4 cup Splenda or Honey
½ teaspoon black pepper
For the Coleslaw dressing mix together lemon juice, sugar/honey, and black pepper. Set aside.
In a large bowl, mix together shredded cabbage, shredded carrots, chopped red onion and cucumber slices. Pour dressing over salad. Serve cold.
Contributed by: Joyce Cuccia
Cabbage Sauté
Ingredients:
1 head Cabbage- or a medley of regular, savory, and red-sliced
1 red onion sliced
2 cloves garlic minced
1/2 tsp caraway seeds
1/4 tsp paprika
1/2 tsp. parsley
In a nonstick fry pan sauté all the
Ingredients together. Serve hot.
Contributed by Joyce Cuccia
Apple and Red Cabbage Wonder
Ingredients:
1 Head Red Cabbage cut like slaw
3 Green Apples peeled cored and sliced
1/3 tsp Honey
1/2 tsp Cinnamon
Pepper to taste
1/2 cup or more water
Place all the ingredients in a stock pot being sure there is enough liquid to cover the apples and cabbage. Cover and simmer approximately one hour or longer depending on the tenderness of the apples and cabbage. Serve warm.
Contributed by: Joyce Cuccia
Applesauce
Ingredients:
4 to 6 Granny smith apples
¼ cup water
¼ cup equal or 1 to 2 tsp honey (depending on your taste)
Few shakes of cinnamon
Peel and core apples, cut into 4ths place in a sauce pan with all the other ingredients. Heat on medium heat until apples are soft about 15 minutes. (Maybe longer depending on size of apples) add equal or honey, use your own taste buds to decide how sweet you would like your apple sauce. Cool apples. Use a potato masher to mash the apples, mash to the consistency you like.
Contributed by: Joyce Cuccia
Fruit Kabob
Ingredients:
1-2 Green apples
1 Pineapple
1-2 Cucumbers
½ cup Lemon Juice
Peel cucumbers and pineapple into thick chunks.
Slice apples into fairly thick pieces. Dip apples and pineapples into lemon juice (to prevent browning). Now for the fun part! Skewer, alternating each chunk on either wooden skewers or even large toothpicks.
Contributed by: Joyce Cuccia
DESERT TIME
Ingredients:
One of the following fruit
Apple slices
Pear slices
Blueberries
Teflon non stick frying pan
Place the fruit of your choice in the Teflon non stick pan stir for 5 to 10 minutes until they reach a simmer. Remove from pan and garnish with either a non-sugar sweetener or cinnamon –but I dare say, you will not need either!
Contributed by: Eileen Connolly
