Download e-book for kindle: 101 Recipes from God’s Garden by Sandra Vanhoy

By Sandra Vanhoy

One hundred and one Recipes from Gods Garden
Healthy Recipes to stay By

Including Recipes for Soups, end result and Fruit Juices, greens and Veggie Juices, Salads and Sauces, major Dishes, Breads and Grains and chocolates and Treats.

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Get 101 Recipes from God’s Garden PDF

One zero one Recipes from Gods Garden
Healthy Recipes to dwell By

Including Recipes for Soups, end result and Fruit Juices, vegetables and Veggie Juices, Salads and Sauces, major Dishes, Breads and Grains and goodies and Treats.

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Additional info for 101 Recipes from God’s Garden

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Using a food processor with an S blade or a juicer with the blank in place, process the almonds, seeds, carrot and garlic. Stir remaining ingredients into sunflower mixture. Dressing: 4 large tomatoes 3 T Bragg's liquid aminos 2 T Italian seasoning Blend ingredients in blender or food processor. Remove 1 cup of the dressing and mix into Sunflower-Almond Spread. Refrigerate at least one hour before serving. Serve remaining dressing on the side. To serve, mound spread on a bed of lettuce and serve dressing on the side.

Favorite Popsicles To make popsicles, use your favorite smoothie recipe and pour into a popsicle tray. You can substitute an ice tray. Pour mixture into tray, cover tightly with plastic wrap and poke holes in each cube with a toothpick or popsicle stick. Freeze until firm.

Pour tomato sauce over top. Bake at 350 degrees for about 20 minutes. Arroz Con Frijoles (Cuban Rice and Beans) 2 c cooked black turtle beans and their liquid 4 T olive oil 1 bell pepper, sliced 1 large onion, chopped 2 cloves garlic, minced 3 c cooked brown rice Mash beans and liquid slightly and heat until hot, stirring occasionally. In large skillet, sauté vegetables in oil until tender. Combine vegetables and beans. Serve over rice. 51 Breads and Grains Mom's Crunchy Granola Cereal 4 c rolled oats 1/2 c shredded coconut 1/2 c chopped nuts (I use almonds) 1/4 c sesame seeds 1/2 c honey 1/2 c oil 1/2 c raisins Preheat oven to 300 degrees.

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101 Recipes from God’s Garden by Sandra Vanhoy


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