Recipes And Snacks

Ingredients

4 medium to large tomatoes
4 ozs orange juice
1 clove of garlic minced
1 medium onion chopped 
1 tablespoons Olive Oil
1 to 2 tablespoons coconut cream
Salt to taste
Black pepper to taste

Method

• Place tomatoes in boiling water
  
• When the skin splits quickly remove from water and cool in a ice bath
  
• Peel skins from tomatoes
  
• Heat a sauce pan over medium heat
  
• Add olive oil
  
• Add chopped onions and cook until translucent 
  
• Add garlic
  
• Add peeled tomatoes
  
• Remove from heat and crush with a submerged blender
  
• Add  orange juice
  
• Add Salt and Pepper
  
• Plate and swirl the coconut cream

Ingredients

1 lb hazelnuts shelled and roasted
2 tablespoons maple syrup
1 small piece of habanero (finely chopped)
1/2 tsp Sea Salt 
 

Method

 

• Add hazelnuts to a sauté pan over medium heat
  
• Add maple syrup and  habanero
  
• Keep stirring,
  it will get tight and heavy but keep stirring
  until the nuts separate and get lighter.
  
• Turn off heat 
  
• Add sea salt and stir
  
• Allow nuts to cool

Ingredients
1 Pink Grapefruit 
1/4 tsp Cinnamon (or less)
1 1/2 tsp Brown Sugar (more or less)

Method

• Preheat Oven to 350 F
  
• Cut grapefruit in half across
  
• Sprinkle Cinnamon 
  
• Sprinkle Sugar (or Honey I prefer the flavor of sugar )
  
• Place in Preheated Oven 
  
• Bake until Sugar is bubbling about 5 mins 
  Or
  
• Place under Broiler until Sugar Melts about 2 minutes.  

Ingredients
1 Red Beet
I golden beet
I egg
Salt and pepper to taste

Method

• Wrap each beet in foil
  
• Bake at 350 F for an hour or until soft
  
• Peel and slice
  
• Cook an egg to your taste. Boiled or fried
  
• Arrange Beets in any pattern you like
  
• Place cooked egg in the middle 
  
• Sprinkle with salt and pepper