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Carottes à la Parisienne: (click to expand)
  • 3 cups à la parisienne carrots (fresh or frozen) or baby cut carrots
  • 1 1/2 cup fresh orange juice
  • 1/4 cup honey or maple syrup
  • 2 Tbs butter
  • 2 Tbs cold water
  • 1 tsp cornstarch
  • a pinch salt
  • fresh chopped dill or fresh mint to garnish (optional) - *curly* spring onions
  1. Place à la parisienne carrots in pot. Add orange juice to cover carrots completely and bring to boil.
  2. Cover, reduce heath and simmer 5 to 7 minutes until desired tenderness. Drain carrots and reserve orange juice for sauce.
  3. Return carrots to pot. Add honey, butter and salt. Mix well and keep at low heat 2 to 3 minutes until butter and honey coat carrots.
  1. Whisk together water and cornstarch in small bowl; mix until smooth.
  2. Add cornstarch mixture to 1 cup of the reserved orange juice, mix well.
  3. Pour orange sauce over carrots and cook over medium heat for 3-4 minutes or until sauce thickens.
  4. Serve immediately as side dish. Garnish with fresh chopped dill or mint (optional).
Rosemary Potato Wedges: (click to expand)
  • 4 large potatoes, unpeeled
  • 4 Tbs extra virgin olive oil
  • 1/2 tsp iodized sea salt
  • 3/4 tsp freshly ground black pepper
  • 1 tsp chopped fresh rosemary leaves
  • 1 tsp finely chopped garlic
  1. Chop garlic and set aside. Preheat oven to 400° F.
  2. Scrub potatoes & cut in half lengthwise. Then cut each half in thirds lengthwise, yielding 6 long wedges per potato.
  3. Place potatoes on sheet pan with olive oil, salt, pepper and rosemary.
  4. Toss all ingredients together (except for garlic), making sure potatoes are coated well.
  5. Spread potatoes into single layer with 1 cut-side down.
  6. Bake potatoes for 30 to 35 minutes, turning after 20 minutes. Sprinkle garlic pieces over potatoes for the last 15 minutes of baking.
  7. Bake until lightly browned, crisp outside, and tender inside.
  8. Sprinkle with salt and serve.
Garbanzo Batter Zucchini Corn Fritters (Vegan, Gluten-free): (click to expand) Garbanzo Batter Zucchini Corn Fritters (Vegan, Gluten-free)
  • Adapted by [source]
  • This is a healthy vegetable fritter recipe, free of egg and gluten.
  • 1 1/2 cups Garbanzo Flour
  • 1/2 tsp Iodized Salt (1150mg sodium)
  • 1/4 tsp Sweet Paprika
  • 1/2 tsp Garlic Powder
  • 1 Tbs chopped fresh Oregano (or 1 tsp dried)
  • A few grinds of Black Pepper, to taste
  • 1 cup Water
  • 1 1/2 cup cooked Corn
  • 1/2 medium Red Onion, finely diced
  • 1 medium Zucchini, shredded
  • 1 large Carrot, shredded
  1. Prepare vegetables and combine in large bowl.
  2. Combine garbanzo flour, salt and spices in second bowl.
  3. Add water to dry ingredients and whisk together until well blended with no lumps.
  4. Pour flour mixture into vegetables and gently combine.
  5. Spoon 1/2 cup onto heated and lightly oiled pan and cook until edges start to look dry (3 minutes or so).
  6. Flip and cook until both sides are golden brown and center is firm to a light touch.
  • NOTE: Adjust vegetables and ratios as desired. Alter spice profile to taste.
    Reheat fritters in toaster oven for best results.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 9 Fritters (9 servings)
  • Fat: 0.5g (Sat Fat per serving)
    Sodium: 135mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Healthy Vegan Mac 'n' Cheese: (click to expand) Healthy Vegan Mac 'n' Cheese
  • Adapted by [source]
  • A low sodium, low fat, whole wheat macaroni and cheese made using zero animal products.
  • 1 Yellow Potato, peeled & cubed (178g)
  • 1/2 medium Carrot, peeled & cut into 1-inch pieces (85g)
  • 1/2 medium Onion, peeled & quartered (107g)
  • 1/4 cup Cashews (2g Sat Fat)
  • 1/2 tsp Iodized Salt (1150mg sodium)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Turmeric Powder
  • 1 pinch Black Pepper
  • 1/2 Tbs Extra Virgin Olive Oil (6.75g Fat / 0.93g Sat Fat)
  • 2 Tbs Nutritional Yeast
  • 8 oz (dry) Whole Wheat Macaroni
  1. Add vegetables to large pot of boiling water. Cover & simmer for 10 minutes, until potatoes are fork-tender.
  2. Remove boiled vegetables from water & save 3/4 cup as reserve water.
  3. Begin boiling pasta in same pot, adding additional water as needed to cook. Cook & drain per instructions.
  4. Add reserve water, vegetables, cashews & seasonings to blender & puree until smooth & creamy.
  5. Pour sauce over macaroni & stir to incorporate before serving.
  6. Season with paprika.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 4 Servings
  • Fat: 0.7g (Sat Fat per serving)
    Sodium: 288mg (per serving)
  • Albo-Rating: 5 by 3 test standards