an inexpensive indian meal full of good flavor. from mennonite cookbook more-with-less which says to serve this with a vegetable curry, tomato chutney, cottage cheese or yogurt and a fresh fruit try. i sometimes use mung beans in place of the split peas. the long prep time is to soak the peas.
from victoria boutenko's 12 steps to raw foods. i haven't tried it yet, but i have to give the book back to the library. the recipe says: "you have to experiment to get the consisitency desired." i guess that means add more water if necessary or more so
this recipe goes well with baked chicken or pork chops. as always a nice side salad to make it great! with the touch of coconut milk, this recipe will bring a touch of the puerto rico in to your kitchen.
i like using balsamic vinegar in my cooking, and this recipe is no exception: you can substitute chicken breasts, but i'd advise against it -- the thighs are higher in fat, but taste much better. note: very good over cooked rice.
i am fussy about home baked mac and cheese and rarely want anything added to it beyond the basics but this one is delicious with its slightly smoky bacon which works beautifully with nutty gruyere cheese. i use pancetta because i have it on hand more oft
from the big book of juices and smoothies. the original recipes are ambiguous on amounts, so i tried these and it turned out really good. came out really thick, but not cold. if you like cold, maybe use frozen bananas or blackberries. this is good wit
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