HEALTHY RECIPES

I would like to share with you some of the very healthy recipes my husband and I eat. They are very easy to make and are really healthy. It is a lot healthy to eat more uncooked foods than cooked as cooking you loose a lot of vitamins and nutrition. Just give these Healthy Recipes a go and I am sure you will enjoy them. You will find below the healthy recipes such as Marinaded Broccoli Salad, Marinated Green Beans and many more.

Marinaded Broccoli Salad

2 bunches broccoli florets
1/2 red onion
2 Tbs bragg liquid aminos
1 red bell pepper
1 green bell pepper
1/4 cup extra virgin olive oil

Put the cut broccoli florets which have been cut into small florets into a bowl with the chopped peppers and finely diced onion then add bragg aminos and olive oil and mix well. Cover the Marinaded Broccoli Salad and allow to sit at least 1/2 an hour for flavours to blend before serving.

Marinaded Bean Salad

1 lb green beans
1 garlic clove
1/2 tsp dried rosemary
1/4 cup fresh basil
1 Tbs extra virgin olive oil
2 Tbs red onion
2 stalks celery
1 cup tomato
juice of 1/2 lemon
bragg liquid amino to taste

Wash and cut the ends off the green beans and slice lengthwise and then diagonally into 1 inch pieces, seed and chop tomato, dice celery, mince garlic and basil. Add all the ingredients into a large bowl and allow to marinate for 1 hour before serving the Marinaded Bean salad.

Marinaded Vegetable Combo

1/2 cup bragg liquid aminos
1/3 cup lemon juice
1/2 head cauliflower florets
4 garlic cloves
1/2 red onion
1/4 cup extra virgin olive oil
1 cup distilled water
2 medium zucchini
1/2 head broccoli florets
1 carrot
1 handful cherry tomatoes

In a large bowl mix bragg liquid aminos, distilled water, olive oil and lemon juice then set aside. Prepare cauliflower and broccoli florets, dice zucchini and thinly slice carrots and onion. Cut tomatoes in half and peel whole garlic cloves then combine these ingredients into the bowl with the bragg liquid aminos. Allow to sit for 2 hours to marinate making sure to mix occasionally then drain before serving the Marinaded Vegetable Combo.

Stuffed Avocado

2 ripe avocados
1/4 cup green onion
2 tsp fresh lemon juice
2 Tbs olive oil
1/4 cup carrot
1/4 cup celery
1/4 cup beet

In a bowl mince the green onion then shred carrot and beet and finely dice celery. Peel the avocados and cut in half and remove seed. Place two halves of avocado onto a bed of lettuce for each serving then stuff them with the vegetables. In a small screw top jar mix lemon juice and oil then put the lid on the jar and shake until well combined. Drizzle this mixture over the top of the Stuffed Avocados.