Lemon and Blueberry Pancakes

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  • 4 oz whole wheat plain flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbs brown sugar
  • zest of one lemon
  • 4 oz natural yogurt
  • 2 Tbs milk
  • 2 medium eggs, lightly beaten
  • 1 Tbs butter
  • 3 oz blueberries
  • Place the flour, baking powder and baking soda in a large bowl. Add the sugar and lemon rind. Add the yogurt, milk, melted butter and beaten eggs. Mix everything together well. Gently fold in the blueberries.
  • Heat a non-stick skillet and drop a couple of tablespoons of mixtures into the pan to form a pancake. Leave until you see small bubbles appear on the pancake and the mixture appears to be set. At this point flip the pancake over and cook approximately one more minute. Remove from heat and keep in a warm place until ready to serve. Repeat with remaining mixture.

Three Cheese Macaroni

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  • 1 large egg
  • 1 12-ounce can evaporated whole milk
  • Pinch of cayenne pepper
  • Pinch of freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
  • 1/2 cup grated sharp cheddar cheese (2 ounces)
  • 1/4 cup grated parmesan cheese (1 ounce)
  • 1/2 head cauliflower, cut into small florets (4 cups)
  • 4 cups medium pasta shells (9 ounces)
Directions

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes

Fried Rice

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  • 1/4th cup frozen peas
  • 1/2-1 tsp white pepper powder

  • 1/2 tsp ajinomoto (optional)
  • 3 tbsp peanut oil
  • 3-4 spring onions (finely chopped)

Spread the cooked rice on a wide plate. Add a teaspoon of cooking oil, sprinkle couple of pinches of white pepper and salt, mix lightly and let cool completely. Heat oil in a thick bottomed pan/ wok, once the oil is smoky hot, add carrots, peas, spring onions and stir fry for 2-3minutes on high heat. Add shredded cabbage, ajinomoto and remaining white pepper. Stir fry for 2 more minutes on high heat. Add a little of salt to taste. Then add the rice, and mix lightly taking care not to break or crush the rice. Add the spring onion
leaves and let it cook for 5 more minutes.

OR... GO ONLINE AND CHECK OUT:

-Healthy recipes using natural foods  at
newhope360.com/recipes
-Organic Recipe at
www.cascadianfarm.com
-Recipes @ Whole Foods Market at
www.wholefoodsmarket.com/recipes