Lisa_recipes

For your culinary enjoyment, here are a few recipes from the May 19 workshop given by Lisa Saslove, our dietitian:

Lavender Lemon Goat Cheese Stuffed Figs Appetizer

1 package Calimyrna figs from Trader Joe's, sliced in half
1 5.5 oz. log soft goat cheese (chevre), Silver Goat brand
1 small lemon (rind only)
1 teaspoon crushed lavender buds
Agave nectar

Cut off tip of fig and toss. Cut remaining fig in half.
Mash together, goat cheese, lemon rind, and crushed lavender buds.
Drizzle mixture with agave nectar to taste.
Roll small amount of cheese mixture into ball and place on top of fig.
Press down with a fork.
Chill until ready to serve. Arrange decoratively on a platter.

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Vegetarian Lavosh

From The Fitness Kitchen by Shelly Stinton

Servings: 4
Preparation Time: 15 minutes

1 15 oz can low sodium kidney beans, canned, drained and rinsed
2 tablespoons almond butter, or cashew
1 tablespoon flax seed oil, or olive oil
1 lemon, juiced
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon coriander
4 pieces lavosh Armenian cracker bread
1/2 cup black olives, chopped
112 cup chives, finely chopped
1/2 cup crumbled feta cheese
1 large tomato, sliced thin
8 large red lettuce leaves

Blend first 8 ingredients together in a food processor to make a smooth paste. Evenly divide the bean spread onto 4 pieces of lavosh (10-12 sq. inches), leaving a 2-inch border uncovered on the edges. Sprinkle with olives, chives, and feta. Cover with tomato slices and lettuce leaves. Take two edges and fold them in. Using fingers of both hands, lift a free edge, and carefully roll to wrap up filling. Cut in sections.

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Luscious Lemon Tahini Dressing

Moosewood Daily Special

Servings: 20
Preparation Time: 10 minutes
Original recipe had 1 T. red wine vinegar. Omit if on candida diet.

1/2 cup tahini
1/2 cup water
3 tablespoons fresh lemon juice
2 cloves minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon ground cumin (optional)

In a small bowl, whisk together all of the ingredients until combined. For the best flavor, let the dressing sit for at least 15 minutes before serving. Covered and refrigerated, this dressing will keep for at least 1 month. If needed, shake or whisk to reblend.

Per Serving (excluding unknown items): 37 Calories; 3g Fat (73.2% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber, 0mg
Cholesterol, 61 my Sodium Exchanges: 0 Grain (Starch); 0 Lean Meat, 0 Vegetable; 0 Fruit; 1/2 Fat.

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Raspberry Leaf Tea

Servings: 1
Rich in magnesium and a good uterine tonic.
To make a quart x recipe by 4.

1 teaspoon raspberry leaf tea
1 bag Celestial Seasonings Raspberry Zinger tea
1 cup cold water

Combine all ingredients in glass container. Let sit overnight to combine flavors. Serve over ice in glass. Garnish with fresh mint sprigs and add 1-2 drops Valencia Orange stevia to taste.

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