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It's a little crazy how much this seminar/class/fireside chat is loved, loved, loved because, Self Esteem, l0l the seminar, the truth, life changing it's true, sign up today, Self Esteem, Get It...
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Fabulous Bean Salad
Ingredients: 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder Directions: In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Drizzle olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. Lovely Cranberry, Tomato, Avacado Salad: Ingredients: 1 (10 ounce) package mixed salad greens, rinsed and dried 1 (8 ounce) package sweetened dried cranberries 1/4 cup sunflower seeds 4 roma (plum) tomatoes, chopped 1 avocado - peeled, pitted and sliced very thinly Splash of raspberry walnut vinaigrette dressing Directions: In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado add vinaigrette and serve. Susan Powter  Email this / 0 Comments
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Framed, by the children...
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Three months from now, imagine, loving the way you look and feel, you can, it's never been easier or more possible, do it now...
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Just sent to me and, I'm making em.....
Indonesian Coconut Rice: INGREDIENTS: 2 tablespoons organic canola oil 1 yellow onion 3 garlic cloves, minced 4 scallions, minced 1 tablespoon grated fresh ginger, minced 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon dry mustard ½ teaspoon hot red pepper flakes ¼ teaspoon ground cloves or allspice 2 teaspoons sugar, or to taste 4 cups cooked brown rice 1 cup shredded coconut Salt and freshly ground black pepper DIRECTIONS: Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot. Cover, and set aside for 5 minutes before serving. Chickpea Curry: INGREDIENTS: 1 cup dried chickpeas 4 cups water 1 teaspoon salt 1 tablespoon vegetable oil 2 cardamom pods 1 small stick cinnamon 2 bay leaves 1 teaspoon cumin seeds 1 large onion, finely chopped 1 fresh hot green chili, halved lengthwise ½ -inch Fresh ginger, peeled and grated Tomatoes, pureed Salt to taste ½ teaspoon turmeric ½ teaspoon cayenne pepper ½ teaspoon mango powder 1 teaspoon coriander powder Sliced onions and fresh coriander leaves, for garnish For a Roasted Spice Mixture: 1 teaspoon coriander seeds 2–3 cloves teaspoon cumin seeds 1 dried red chili DIRECTIONS: 1. Dry roast all the roasted spice mixture ingredients and grind to a powder. 2. Soak the chickpeas overnight in 4 cups water. Then place the soaked chickpeas with the soaking water in a pressure cooker with 1 teaspoon salt. Cook for 18–20 minutes if using a pressure cooker (starting from the time the pressure cooker has a full head of steam), and about an hour if cooking in a pan. The chickpeas should be well cooked—until they are slightly broken. Drain, and reserve the cooking liquid. 3. In a large frying pan, heat the oil and add the cardamom, cinnamon, bay leaves, and cumin seeds. Stir over medium heat until fragrant. Add onion and sauté for 10–12 minutes until browned. 4. Add the fresh green chili, ginger, and the pureed tomatoes. Cover the frying pan and simmer for 3–4 minutes. Add the salt, turmeric, cayenne pepper, mango powder, and coriander powder. Stir thoroughly. 5. Add the cooked chickpeas and stir gently. Add some of the reserved drained cooking liquid to bring it to the desired consistency. Add the roasted spice mixture, bring to a simmer, then turn off the heat. 6. Serve garnished with sliced onions and coriander leaves. Susan Powter Email this / 0 Comments
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Life changing or, the same old same old, this summer can be and, it is....
Order The Lifestyle Exchange Program now and.... You get: Food, The Workshop FREE For the next week only, do it... . Email this / 3 Comments
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Flu I did, a month and a half later, millions failing perhaps it’s the "system"- Food, The Workshop a huge hit…
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A sunny brisk day, plant peas do art (redundant) what's not to get Silk....
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Vegetable-Stuffed Chayote
Ingredients 2 medium chayote* (8 ounces each) 1 cup sliced fresh mushrooms 1/2 cup chopped red sweet pepper 1 medium onion, chopped (1/2 cup) 1 clove garlic, mince 1-1/2 cups soft whole grain bread crumbs, toasted (2 slices) Soy parmesan cheese, to taste 1 beaten egg 2 tablespoons snipped parsley or cilantro 1/8 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon instant vegetable or chicken bouillon granules 1/4 cup water Directions 1. Halve chayote lengthwise. Place halves in enough cold, salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain. 2. When cool enough to handle, remove seed. Scoop out and reserve pulp to within 1/4 inch of skin. Invert shells; set aside to drain. Chop pulp; drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside. 3. Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in soy butter or a smidge of olive oil until tender but not brown. Remove from heat. Stir in chayote pulp, toasted bread crumbs, 1/3 cup of soy parmesan cheese, egg, parsley or cilantro, salt, and pepper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into chayote shells. 4. Place shells in a 2-quart square baking dish. Cover and bake in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Bake for 3 to 5 minutes more or until cheese melts. Makes 4 servings. To toast bread crumbs, spread them in a single layer in a shallowbaking pan. Bake in a 350 degree F. oven about 8 minutes or until toasted. Susan Powter Email this / 0 Comments
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All over the world, Food, The Workshop, I know right, love it and, thank you...
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Just open a moving box and...
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"OK Ziners here's what it is, love month"
And a Ziner you want to be because if you are.... "Love the action not the soul matey load it's all been twisted into, love the actions that get you as lean, strong, healthy and well as you want to get and what's more loving than..." You get the discussion, you get the recipes, you get, you get, you get.... "If I had anything close to this when I was 260 pounds I could have changed my life forever in half the time. I'm telling you, Food, The Workshop thrills me to present" Food, The Workshop it's up, get it now... The Menu: Beet and Spinach Salad Chickpea and Sausage Soup Apple Cranberry Salad Barley and White Bean Soup Broccoli and Cranberry Salad And if it's a lifestyle that isn't working you want to change forever you can simply.... "That's a $200 Value FREE" if you get The Lifestyle Exchange Program now.... Do it now and you get, and you get, and you get.... Enjoy! Susan Powter Email this / 0 Comments
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