This recipe contains more than one type of fruit or vegetable, rich in different nutrients. Try
many colors and kinds.
Ingredients:
1/4 cup walnuts, chopped
2 apples, cored and diced
1 cup celery, diced
1/2 cup raisins
1/4 cup non-fat plain yogurt
1/2 teaspoon sugar
1 teaspoon lemon juice
Directions:
1. Preheat oven to 350_F.
2. Place chopped walnuts on a baking sheet and bake for 12-15 minutes.
Stir occasionally until they are evenly toasted.
3. Combine apples, celery, nuts, and raisins.
4. Stir together yogurt, sugar, and lemon juice. Pour over apple mixture
and toss lightly.
5. Refrigerate leftovers within 2-3 hours.
Archive for July, 2010
Waldorf Salad recipe
Friday, July 9th, 2010African Peanut Soup recipe
Friday, July 9th, 2010This recipe is a good source of vitamin C, which keeps gums and blood vessels healthy. Ingredients: 1 cup cooked, skinless, chicken breast, diced 2/3 cup onion, diced 1 1/2 teaspoons garlic, minced 1 tablespoon toasted sesame oil 1 1/2 teaspoons curry powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed red pepper flakes 3 cups reduced sodium, fat free chicken broth 1 6-ounce can tomato paste 1 (14 1/2-ounce) can stewed tomatoes 1/2 cup reduced-fat peanut butter Directions: 1. In a large pot, sauté onion in sesame oil until translucent; add garlic and chicken and stir to heat through. 2. Add seasonings and sauté 1 minute longer. 3. Add broth, paste, tomatoes, and peanut butter. Stir until well combined. 4. Heat over medium heat until hot but not boiling. 5. Serve immediately. 6. Refrigerate leftovers within 2-3 hours.
