Since haven’t been able to use my left arm and hand (yet, as my speech therapist used to advise me to say), Eric has had to become chef extraordinaire, as I mentioned in a previous entry. He’s always making sure I eat healthy creations that will benefit my brain, and others that provide vitamins and minerals as well as fiber.
Here are the recipes:
Green Hummus
That’s our name for this meal because of the color of the soybeans that go in it. Other ingredients: chickpeas, tahini, olive oil, basil, oregano, garlic powder, and water.
Blend them all.
Vegetable Juice
Steam kale and broccoli, juice them, and add carrot and apple juice.
Shrimp and couscous
Sauté scallions, leek, shredded carrots, broccoli, spinach, and parsnip.
Toast couscous in sesame oil, add water (about one cup and a half), then simmer it for about ten or eleven minutes.
Clean the shrimp and simmer it in the vegetable mixture for about an hour, covered.
Add couscous and let it cook in very low fire.
Fruit Shake
Blend pears stored in pear juice (with their juice), fresh strawberries (cut up), and frozen mango and blueberries (thawed, with the liquid they release).
Here are the recipes:
Green Hummus
That’s our name for this meal because of the color of the soybeans that go in it. Other ingredients: chickpeas, tahini, olive oil, basil, oregano, garlic powder, and water.
Blend them all.
Vegetable Juice
Steam kale and broccoli, juice them, and add carrot and apple juice.
Shrimp and couscous
Sauté scallions, leek, shredded carrots, broccoli, spinach, and parsnip.
Toast couscous in sesame oil, add water (about one cup and a half), then simmer it for about ten or eleven minutes.
Clean the shrimp and simmer it in the vegetable mixture for about an hour, covered.
Add couscous and let it cook in very low fire.
Fruit Shake
Blend pears stored in pear juice (with their juice), fresh strawberries (cut up), and frozen mango and blueberries (thawed, with the liquid they release).
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