By Sandra Vanhoy
One hundred and one Recipes from Gods Garden
Healthy Recipes to reside By
Including Recipes for Soups, end result and Fruit Juices, greens and Veggie Juices, Salads and Sauces, major Dishes, Breads and Grains and candies and Treats.
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Additional info for 101 Recipes from God’s Garden
Drop by spoonfuls onto a nonstick baking sheet. Bake for 15 to 20 minutes at 400 degrees. Make about 12 biscuits. Filling: 2 pints sliced strawberries Topping: 1/2 c chopped almonds 1 T maple syrup 2 c water 8 large strawberries 1 frozen banana Place all ingredients in blender and blend until creamy. To serve, place biscuit in a bowl and top with sliced strawberries. Pour over topping and serve. 61 Date Cookies 3 c organic dates, cut in half and pitted 1 1/2 c unsweetened, shredded coconut Run dates through a Green Power or Champion Juicer with blank in place to form a soft dough.
33 Greek Salad Large bunch of romaine 2 tomatoes, chopped 1 cucumber, chopped 1/2 green pepper, chopped 5 scallions, chopped 1 c crumbled tofu or veggie cheese 12-16 black olives Mix all ingredients together and serve with Balsamic Salad Dressing. Balsamic Salad Dressing 2 T balsamic vinegar 1 clove garlic, chopped 1/2 t oregano 1/3 c olive oil Stir together all ingredients until well blended. Use immediately or you can keep it in the refrigerator. 34 Basic Oil and Vinegar Dressing 3 c olive oil 1 c apple cider vinegar 4-6 cloves of garlic, chopped 7-8 sprigs of fresh oregano, or 1 T dry 2 T honey 1 t Bragg Liquid Aminos Blend all ingredients together with a wire whisk.
Roll the dough out to a 1/8" thickness on a floured surface. Cut into squares or use fun shaped cookie cutters. Arrange close together, but not touching, on an oiled baking sheet. Prick with fork and decorate if desired. Bake at 350 degrees for about 10 minutes, or until lightly browned. Cool on racks, store in airtight container. 54 Ezekiel Bread 2 packages of yeast in 1/2 c warm water 8 c whole wheat flour 4 c barley flour 2 c soy flour 1/2 c millet flour 1/4 c rye flour 1 c cooked and mashed lentils 4 T honey 4-5 T olive oil 1 1/2 c warm water Dissolve yeast in the water and let sit for 10 minutes.
101 Recipes from God’s Garden by Sandra Vanhoy