1/4 lb grated cheddar cheese

1 cup almond flour

1/2 tsp salt

1/4 tsp sage

1/4 tsp thyme

1/8 tsp cayenne pepper

1/4 cup oil

3 tblsp cold water

Coarse salt(and/or sesame seeds or poppy seeds)

Mix together all ingredients except the coarse salt(sesame or poppy seeds). Form mixture into a ball and refrigerate about 15 minutes or until firm. Roll the ball out into a flat thin layer. Press in coarse salt and/or sesame seeds or poppy seeds. Cut into squares and bake 15 minutes at 350 degrees F.

These are crispy and really good!!!! If you don’t have sage or thyme you can always use oregano, basil or whatever you like.

Using a potato peeler, make curls out of about 3 carrots.

Deep fry in oil until they turn golden brown.

Drain in a colander or strainer. Refrigerate oil for next batch.

(Do not use oil more than 3 times as it may become rancid.)

Turn carrot curls onto a paper towel and pat dry.

Salt to taste.

In a rectangular Pyrex dish about 3″ deep:

Pour in a thin layer of a mild salsa or even spaghetti sauce (Prego makes starchless)

Julienne a layer of iceberg lettuce to cover this

A smoky Montery Jack, mozzarella, or other soft white cheese can be either cut or grated over lettuce

Place strips of the Ortega (etc) over this

Julienne another layer of lettuce upon the chiles

Sliced black California style olives, diced red onions (pre-cooked, if desired), and fresh cilantro

Scramble whole eggs, approximately 1 for every 4 inch square, and pour over the present layers

Add a bit more salsa and another layer of chiles

Finish with more cheese and fresh cilantro. Slivered almonds can be used, also.

This should be baked for 45 minutes at 260F, and broiled to skin-over for another 5 minutes or so.

While hot, the casserole should be sliced into individual servings. These freeze and reheat quite successfully.

Serve with favorite salsa.

1 head fresh cauliflower, about 1 1/2 lbs

2 Tbsp organic or raw butter

1/4 cup organic or raw half and half

1/4 tsp sea salt

2-3 grinds black pepper

Prep:

1. Steam cauliflower until tender in steamer basket or small amount of water in saucepan.

2. In food processor, blend cauliflower, butter, cream, sea salt and pepper, until smooth.

3. Transfer to serving bowl. Serve immediately.

16 oz cabbage, shredded 3 green onions, chopped

3 tsp ginger, grated 2 cloves garlic, pressed

1 Tbsp soy sauce, low sodium 1 Tbsp sesame oil

2 Tbsp rice wine vinegar 1 Tbsp lime juice

¼ cup mayonnaise, low-fat

Preparation:

Place cabbage and green onion in a large bowl.

In another bowl, whisk together remaining ingredients and pour over cabbage mixture.

Toss, cover and refrigerate, allowing flavors to meld for at least an hour. Then serve with sliced, chilled ginger chicken.

2 heads organic broccoli

½ small red onion, minced

2 Tbsp dried, cranberries, minced

6 strips turkey bacon, chopped

½ cup mayonnaise

¼ cup plain organic yogurt

¼ cup organic walnuts, chopped

Preparation:

1. Wash and chop broccoli heads and peeled, tender parts of stems into large mixing or serving bowl. Mix with minced red onion and minced dried cranberries.

2. Saute turkey bacon strips over medium heat in 8” skillet until crisp, but not burnt. Remove and crumble over broccoli.

3. Mix mayonnaise and yogurt together in measuring cup. Pour over salad. Toss to mix. Mix in chopped walnuts. Serve.

3 – Egg whites

1/2 – teaspoon of Vanilla Extract

1 – cup of brown sugar

1, 1/2- cup of coconut

1 – cup of chopped Walnuts

Preparation:

Preheat oven 275 deg F.

Beat eggs whites until fairly stiff

With mixer still running, add sugar and vanilla

Continue for about 30 seconds

Turn off mixer; fold in wanuts and coconut until completely covered.

Scoop with measured cookie scoop onto parchment paper.

Bake for 30 to 35 min until some browning occurs

Let cool before removing…Store in airtight container.

Combine:

1 cup almond flour (freshly ground if possible)

1 cup sugar

1 egg, slightly beaten

1 teaspoons gluten-free vanilla extract

½ teaspoons gluten-free almond extract

½ cup chipped dried apricots

2 Tablespoons butter

Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

This recipe comes to us from Ann Sokolowski

Ingredients:

1/2 lb ground pork

1/2 lb ground beef (a nice lean beef, but not too lean – like sirloin)

Italian Parsley / (Cilantro)

Onion and/or garlic

1 head of cabbage

at least 1 lb. Sauerkraut

Instructions

Step 1 – Create you “Meat-uh-balls”

Dice up a 1/4 onion and/or two cloves of garlic, and sautee in a heated pan with 1 Tbsp. of olive oil. Throw in a healthy amount of Italian Parsley and maybe some Cilantro, if you’re in to that sort of thing. You’ll know when you put in enough Parsley, because it will smell really really good. Cook until the edges are browned (carmelized) on your onions.

Combine in a bowl:

- 1/2 lb Ground pork

- 1/2 lb Ground beef

Or alternately, you can use 1 lb of ground pork.

Mix in the onion mixture and roll into ~ 8 meatballs

Step 2 – Make the stew

Slice up an entire head of cabbage.

Combine in a large pot:

- Your meatballs

- 1 lb. of Sauerkraut

- The cabbage

And cook on low heat on a stove for at least an hour. Those of you who have cooked corned beef and cabbage know that the longer you let this simmer, the softer and tastier your cabbage becomes. Like all stews – it tastes better the next day. And unlike most stews – you can let it sit out, covered, at room temperature and it keeps. (Sauerkraut?).

Ways to expand the recipe.

The recipe can also accomdate:

- Some spiciness in the meatballs

3 T. each diced onion and celery

1 T. butter

1/2 cup milk

2 oz cream cheese

1/2 cup shredded cheddar cheese

1/2 cup sour cream

spices and salt as desired-I used two drops hot sauce,

2 T.parsley and a little salt

1 1/2 cups shredded cabbage

1 can tuna, drained

3 T. walnuts

Preparation:

Put the onion,celery and butter in a 1 quart casserole. Cook in the microwave until onion and celery are soft, about 2 minutes. Put the milk and cream cheese in a microwave safe measuring cup and microwave for about a minute, or until the cream cheese is soft. Add to the casserole dish, the add the sour cream, grated cheese and spices and mix well. Add the cabbage and tuna and mix again. Strew the walnuts across the top. Bake at 350 degrees until brown and bubbly, about 30 minutes.