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    You are in: Home / dimply dots's Public Recipes
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    12 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A great simple salad dressing that's wonderful on everything from avocados to sandwiches. I absolutely love it! Pay around with the sugar/honey amounts. Nene's original recipe calls for 1/4 cup of sugar.

    Recipe #379137

    This is my boyfriend's mother's recipe. She is a wonderful cook and has given me the best recipes. This avocado dip is truly amazing and addictive! I hope you enjoy it as much as we do.

    Recipe #378972

    I heart my new juicer! Here is a super healthy and refreshing frothy melon-orange juice recipe for your juicer. Tastes like a melon smoothie!

    Recipe #359416

    This is one of my favorite juicer recipes that I've developed. You can easily substitute any other green vegetables or fruits that you want. As long as you stay in the green family, it seems to work quite well (although adding pineapple is never a bad thing either). Super healthy and energizing. Tastes so good, even people weary of green juice will like it!

    Recipe #359521

    This is my favorite juice to get when I'm in New York at Liquiteria. I love it so much that I developed my own recipe to make at home. Nutritious and absolutely delicious! A great energy booster and sweet treat. I could easily drink this every morning, afternoon and night.

    Recipe #359544

    Found this recipe at deliciouslivingmag.com. I haven't tried it, but I've seen recipes like it and wanted to put it here for safe keeping. The brownie bites are super healthy and I think they should be super delicious too. These are essentially raw brownie bites. Here's what it says on the website about them "Decadent and rich, these are made with good-fat almonds and antioxidant-laden cacao and sweetened with fiber-rich Medjool dates. They provide whole-food nutrition, so enjoy as a snack or treat. These can be kept at room temperature for a couple of days or will keep for at least a week refrigerated. Ingredient tips: Bob’s Red Mill makes almond meal (flour), but if you can’t find it, just use whole raw almonds and process them into a powder using your food processor. Prep tip: Keep batter from sticking to your hands by lightly coating them with coconut oil, olive oil, or even water."

    Recipe #385325

    Adapted from Ellie Krieger's recipe. Chicken and grapes are just meant to be together! This combination is just wonderful with the cumin and coriander spices. It is equally delicious with lemon or orange. The savory garlic and sweet grapes make it irresistible. I serve it with a quick yogurt sauce (greek or plain yogurt, garlic, fresh lemon or orange juice). Ellie's couscous and a green vegetable are great side dishes. This is so fast and easy to prepare. Substitutions work well also.

    Recipe #365220

    This is hands down my favorite basic way of preparing quinoa. The Incas called quinoa "the mother of all grains" and I think it is such a nutritious and under used grain. Since it contains a balanced set of amino acids it is a complete protein source and best of all, it is gluten free. I use it instead oatmeal in the morning oftentimes (that recipe will be coming up)! This recipe is from Ellie Krieger and it's just a wonderful side dish or leftover snack.

    Recipe #365224

    These are like cucumber tea sandwiches without the bread! They make a wonderfully easy appetizer and I also think the recipe lends itself nicely to additions and substitutions. (The english cucumbers are preferred because of their thin skin, however 3 small, very fresh zucchini could be used instead). Found at deliciouslivingmag.com

    Recipe #385327

    Found this one in the Chicago Tribune. It's from Betty Rosbottom. Delicious!

    Recipe #379055

    Another great recipe from Martha Holmberg printed in The Oregonian. Without the salad, the crostini make a lovely appetizer to serve with a glass of sauvignon blanc. To make them more bite size, just spoon the herb cheese onto crackers or cut the baguette slices in half.

    Recipe #379067

    This recipe is from The Oregonian. It says it is form Martha Holmberg, FOODday editor. I live in Chicago, but my sister lives in Oregon and I always search the paper for delicious recipes. They have healthy and seasonal recipes that are quite different from Chicago. I love them and the food in Oregon!

    Recipe #378976


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