Thursday, February 11, 2016

Fruit and Veggie Tip - BLANCH

  • Almonds in water for 15 seconds and peel for a new twist on a healthy snack.
  • Basil and parsley leaves. Blend together with olive oil, pine nuts, garlic and a little lemon juice for a great pesto!
  • Broccoli and cauliflower to use on a vegetable platter for snacks and appetizers.
  • Broccoli rabe in salted water to reduce bitterness. Then cook like broccoli.
  • Carrots, cauliflower, green beans, asparagus and broccoli. Marinate in your favorite low-fat vinaigrette and serve cold. If desired, add other veggies like onions, mushrooms and peppers.

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