Super Salad #2: Island Broccoli Slaw

 4 c. grated broccoli stalks (or bagged broccoli slaw)

¼ purple onion, chopped

1 bell pepper, chopped (red, green or orange)

2 stalks celery, chopped

8 oz. canned water chestnuts, drained

1 ½ c. fresh pineapple (or 29 oz. canned pineapple, drained)

¼ c. pumpkin or sunflower seeds

1 ½ c. cooked red beans

Toss veggies, fruit, seeds & beans with dressing. Serve with Hurricane Dressing and Pineapple Rice.

Hurricane Dressing

10 oz. Simply Fruit orange marmalade

3 Tb. rice vinegar

¼ c. alfalfa sprouts

¼ tsp. red pepper flakes

Combine and blend in food processor or blender until smooth

Pineapple Rice

2 ½ c. water

½ tsp. salt

2 Tb. pineapple juice concentrate (may substitute orange)

1 c. brown jasmine rice

Bring water, salt and juice concentrate to a boil.  Add rice, reduce heat, cover and simmer until water is absorbed, about 30 minutes. Fluff with a fork.

To your health and happiness,
Hailey

Pizza Fondue For New Year's

Whether you're inviting guests, attending a party, or enjoying the evening alone, fondue is versatile and fun. Just be sure to have plenty of sauce and several trays of dippers.

Raw Marinara Sauce (From Jennifer Cornbleet, Raw Food Made Easy)
1/2 c. chopped tomato
1/2 c. sun-dried tomatoes
1/2 c. red bell pepper
2 Tb. olive oil (optional)
1 Tb. fresh basil, minced
1 tsp. dried oregano
1 clove garlic, minced
salt and pepper to taste
dash cayenne, optional

Process in a food processor or high-powered blender until smooth. Serve at room temperature or warm slightly. Makes about 1 cup.

Dippers

Raw bell pepper strips
Roasted red pepper
Olives, green and black
Mushrooms (several varieties)
Tomatoes, fresh and sundried
Pineapple chunks
Zucchini sticks
Pita squares
Artichoke hearts
Grilled eggplant
Grilled tofu (extra firm)
Asparagus spears
Tempeh strips
Rolled collard leaves (use a toothpick to keep them rolled)

To your health and happiness in 2012!
Hailey

Teriyaki Broccoli

Here, by request, is a recipe for broccoli stalks!

Peel and slice the stalks into "coins." Marinate for 30 minutes in enough prepared teriyaki sauce to cover the stalks. Drain. Stir-fry stalks in a lightly-oiled skillet on medium high heat until coins start to brown. Toss in some diced bell pepper and pineapple chunks. Stir-fry another 2-3 minutes. Mmmm!

TERIYAKI SAUCE (may be kept in refrigerator until needed)
1 c. Braggs Liquid Aminoes, Nama Shoyu, or other soy sauce alternative
2 Tb. honey, agave nectar, maple syrup or coconut sugar
1 Tb. minced garlic
1/2 c. pineapple juice, fresh or from concentrate
1 tsp. sesame oil
1 1/2 Tb. grated ginger
Combine and store in an airtight container

To your health and happiness,
Hailey