seasons: 5 recipes

[Guest guest]

i sent these 5 recipes to the group about 5 hours ago using the internet mail

server. they haven't shown up. so i'm resending.

 

 

* Exported from MasterCook *

 

Green Bean, Arame and Coriander Salad

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 4 Preparation Time :0:00

Categories : 2send Summer

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons arame seaweed

2 ounces small white mushrooms -- cleaned, sliced

2 tablespoons sesame oil -- divided use

11 ounces green beans (dwarf beans) -- trimmed, chopped

7 ounces celery -- trimmed, chopped

2 ounces pitted black olives

5 1/2 ounces marinated tofu (ginger and soy) -- cubed

4 tablespoons finely chopped fresh coriander

1/4 teaspoon dried paprika

salt

 

Soak the arame in boiling water for 5 minutes, drain and set aside. Fry the

mushroom in 1 1/2 tbsp of the sesame oil for a few minutes and place in a salad

bowl. Steam the dwarf beans for 10 minutes until soft and add to the mushrooms.

Mix in the celery, olives, tofu, coriander, arame, the remaining oil, paprika

and salt and gently combine.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 144 Calories; 10g Fat (60.2% calories

from fat); 6g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

179mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 26987 3386 0 3568 0 0 5290 383 1032 0

 

 

* Exported from MasterCook *

 

Mocha Apricot and Hazelnut Whip

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : 2send Summer

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

11 ounces dried apricots -- soaked in water overnight

2 3/4 cups apple juice -- divided use

1 1/2 pounds plain firm tofu

3 tablespoons corn or brown rice syrup

3 tablespoons hazelnut butter (nutella)

1/2 cup sunflower oil

2/3 cup grain coffee substitute

1 teaspoon natural vanilla essence

4 teaspoons natural orange essence

3 tablespoons sugar-free apricot jam

1 ounce chopped nuts

 

Drain the apricots and simmer for 20 minutes in 1 C of the apple juice until

soft and most of the liquid is absorbed. Mash the apricots with a potato masher

or put through a blender and place equal amounts into six dessert glasses. In a

blender, mix half of the tofu with the rest of the ingredients except the nuts

and then gradually add the remaining tofu. Blend until smooth. Pour the mixture

on top of the apricots and chill. Before serving, sprinkle with the chopped

nuts.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 553 Calories; 29g Fat (44.7% calories

from fat); 13g Protein; 68g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

42mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Fruit; 5 Fat; 1

Other Carbohydrates.

 

NOTES : A rich, creamy dessert that's a meal in itself. Also makes a great

summer breakfast.

 

Nutr. Assoc. : 0 0 5290 428 27138 0 2760 5403 4302 2075 0

 

 

* Exported from MasterCook *

 

Mixed Sprout, Watercress and Avocado Salad

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 4 Preparation Time :0:00

Categories : 2send Summer

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces mixed sprouts

mung, lentil, chickpea sprouts

2 ounces alfalfa sprouts

4 ounces mustard and cress sprouts -- trimmed

1 ounce watercress -- trimmed

2 1/2 ounces radish -- trimmed, sliced

9 ounces cucumber -- peeled

1 large avocado -- peeled

1 red bell pepper -- deseeded

1 ounce chives

1 1/2 tablespoons fresh lemon juice

 

Place sprouted legumes, alfalfa, mustard and cress, watercress and radish in a

salad bowl. Chop the cucumber, avocado and red bell pepper and chives into small

pieces and add to the other ingredients. Stir in the lemon juice and gently

combine. Refrigerated until required.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 121 Calories; 8g Fat (55.0% calories from

fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : This salad is delicious served without a dressing except for the lemon

juice, which prevents the avocado from discoloring. Serves 4 to 8.

 

Nutr. Assoc. : 5105 0 0 5105 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Minty Yoghurt Dressing

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 0 Preparation Time :0:00

Categories : 2send Summer

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups goat's yoghurt

2 teaspoons chopped fresh basil

1 tablespoon chopped fresh mint

1 pinch dried dill

1 pinch black pepper

 

Combine. Serve with fresh summer greens, etc.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 192 Calories; 10g Fat (46.6% calories

from fat); 11g Protein; 15g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol;

144mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Non-Fat Milk; 2 Fat; 1

Other Carbohydrates.

 

NOTES : This is good with cucumber or tomatoes

 

Nutr. Assoc. : 1671 0 0 0 0

 

 

* Exported from MasterCook *

 

Mint Carob Chip Tofu Ice Cream

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : 2send Summer

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds plain firm tofu

1 1/4 cups rice milk

1/2 cup corn or brown rice syrup

1 teaspoon maple syrup

2 teaspoons natural peppermint essence

1 1/2 tablespoons natural green food coloring

1 1/2 tablespoons natural vanilla essence

2/3 cup sunflower oil

1 ounce pecans

5 ounces carob bar; sugar-free

 

Blend all the ingredients except the carob bar until a thick cream is formed.

Grate the carob bar and stir into the mixture, but do not blend. Pour into a

plastic container and freeze. Defrost for half an hour before Serving.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 536 Calories; 39g Fat (64.6% calories

from fat); 10g Protein; 39g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

65mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 7 Fat; 2 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 5290 0 428 0 4438 0 5403 0 0 2490