Recipes presented at “Better Way to Health” TV program

Pumpkin Coconut Soup

1 onion, diced

1 clove garlic, finely chopped

3 tbsp vegan margarine or olive oil

1 cup vegetable broth

1 14 ounce can coconut milk

2 15 ounce cans pumpkin

1 tsp cumin

1 tsp curry powder

1/2 tsp thyme, rosemary, savory

1 tsp ginger

dash salt

  1. In a large pot, saute the garlic and the onions with oil for 5 minutes, until onions turn soft.
  2. Add remaining ingredients and stir to combine.
  3. Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.
  4. Garnish with:

finely chopped tomatoes and/or minced parsley

Cranberry Relish

2 cups washed raw cranberries

2 skinned and cored tart apples

1 large, whole (peel ON) seedless orange, cut into sections

1 cup turbinado sugar or agave nectar/honey

Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don’t have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you’ll end up with mush).

Pineapple Sweet Potato Casserole

1 lb. can whole sweet potatoes (3 c.)

3 tbsp. butter

1/2 tsp. salt

1/4 c. orange juice

1 c. pineapple, crushed and drained

Mash potatoes, add butter, salt and orange juice; beat until light and fluffy. Add crushed pineapple. Pour into greased 1 quart casserole. Dot with butter. Bake moderate oven (350 degrees) 45 minutes. Last 15 minutes of baking, top with halved marshmallows, also pecan halves and pineapple spears if desired. Bake until marshmallows are melted and golden. Makes 6 servings

Power Greens 2

1 cup water after cooking corns

1 cup onion, chopped

1 bunch kale leaves, chopped

2 tablespoons onion powder

1 teaspoon garlic powder

2 tablespoons nutritional yeast flakes

1 (15 oz) can diced tomato

Cook corns with water and season them. Save the water (with some remaining corns) to cook onion for on medium heat while preparing kale leaves. Add kale and dry seasoning. When kale leaves are soft, add diced tomato and bring to a boil for a few more minutes.



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