| Chop 2 cups broccoli florets and put into bowl.
Blend and pour over broccoli and stir: ½ to ¾ cup freshly squeezed lemon juice ½ cup olive oil 1 tsp salt 1 tsp. cumin ¼ tsp cayenne 2 cloves garlic, minced |
Chop remaining ingredients:
5-6 green onions, sliced ½ cup fresh cilantro, minced fine 1-2 cucumbers, chopped fine 2 stalks celery, chopped fine ½ cup fresh parsley, minced 2-3 cups cherry tomatoes, chopped |
| Combine all and enjoy! |
Recipe
Recipe – Artichoke – Broccoli Salad
fresh broccoli,
chopped 1 jar or can of artichoke hearts, sliced
red onion, chopped
cherry tomatoes, chopped
black olives, sliced
green onions, chopped
Mix the amount of each for the size of salad you need. Then add bottled Italian-style salad dressing or mix your own using fresh squeezed lemon juice and olive oil with a little salt and basil. Stir all together and let it marinate in your refrigerator for several hours or overnight.
Recipe – Chik-Style Salad
1 pkg. Soy Curls (8-oz., or approx. 4 ½ cups). Cover with warm water and soak for 10 minutes.
5 Tbsp. McKay’s Chicken Style Seasoning or 4 Tbsp Butler Chik-Style Seasoning
1 cup Vegenaise, Soyannaise, or Mayonnaise (8 oz.)
½ cup Sweet Relish (4 oz.)
1 cup diced celery (4.5 oz.)
1 cup diced onion (4 oz.)
½ tsp. garlic powder
Drain Soy Curls and dice. Add Chicken Style Seasoning and stir. Add remainder of ingredients and mix thoroughly. Refrigerate. Serve with a garnish of parsley, radish, pepper, etc. Makes a great sandwich, or topping for crackers! Serves 10.
For more information, recipes and pictures, please visit: www.butlerfoods.com
Recipe – Baked Radishes
6-8 Radishes, sliced Salt to taste
1-2 cloves garlic, minced
Preheat oven to 400 degrees F. Place the radishes and garlic on oiled baking dish. Season with salt. Cover and cook about 20 minutes or until radishes are tender.
OR
Eat raw, slice and sauté until soft in olive oil with garlic and seasoning.
Recipe – Watercress Soup
| Watercress Soup | |
| 3 Tbsp. olive oil | 4 cups water |
| 2 cups chopped onion | 3–4 cups fresh watercress, chopped with stems |
| 1 cup chicken flavored broth | 1 tsp. salt or to taste |
| 1 lb. potatoes, cut into chunks | |
| In soup pot, heat oil and sauté onions over medium heat until soft—about 5 minutes. Add the broth, salt, potatoes and water and bring to boil. Cover and simmer until potatoes are soft, about 30 minutes. Remove from heat; add watercress to pot and stir. Let sit for about 2 minutes to soften. Use an immersion blender or pour into blender and puree the soup. It will be creamy and delicious! |
Recipe – Seed Recipes
| RECIPES | |
| Chia seeds | As Pudding: These mild seeds expand when wet. Fill a jar with 1 cup soy milk, 3 tablespoons agave syrup, 1/4 cup seeds, 1/2 teaspoon vanilla extract (for flavor), and a pinch of salt. Cover, and shake; chill for 20 minutes. Serve cold with fruit or nuts. |
| Flax seeds | On Oatmeal: Sprinkle ground flaxseed (which comes packaged this way or grind in electric grinder) onto oatmeal with honey. |
| Hemp seeds | In Pesto: Hemp seeds taste like potent pine nuts, so they are great in a pesto. Puree a handful of the seeds with garlic, grated vegan Parmesan, extra-virgin olive oil, fresh basil, and arugula in a food processor. |
| Pumpkin seeds | On Toast: Cover a slice of toast with mashed avocado, then add a sprinkling of sea salt and the seeds. Do not toast the seeds; this reduces their nutritional content. |
| Sesame seeds | On Tofu: Marinate tofu slices in a soy-honey sauce, then coat with seeds. Bake or fry in a nonstick pan until the seeds form a crispy crust (which intensifies their nutty flavor). Frozen tofu, thawed, works best. |
| Sunflower seeds | With Spices: Mix 1/2 cup of these sweet, buttery seeds with a pinch each of salt, cumin, chili powder, and allspice or nutmeg. Dry-roast in a pan over medium heat for 4 to 5 minutes. Toss over guacamole, tacos or salads. |
Recipe – Healthy Mashed Cauliflower
Recipe – Healthy Mashed Cauliflower
By
| 1 small or medium head of cauliflower, washed, trimmed, and chopped roughly | 2 Tbsp. almond or rice milk |
| 1/4–1/2 tsp. salt | 2 Tbsp. Earth Balance or oil |
| 1 small clove garlic, minced | 1/4 tsp. dried thyme |
| 1. Chop cauliflower into smaller chunks – about bite-size pieces works well.
2. Peel garlic clove(s) and cut in half, lengthwise. 3. Steam cauliflower and garlic for 15 minutes, or until cauliflower and garlic are tender enough for a fork to easily pass through. 4. Drain and transfer to a food processor and pulse until the cauliflower is broken down in the processor. 5 Add salt, earth balance or oil, and, with the motor now running, add almond milk for a light, smooth texture. 6 Add thyme, and pulse till incorporated. Serve hot! This mashed cauliflower recipe is a delicious and healthy substitute for traditional mashed potatoes. |
Recipe – Savory Honey Dip
½ cup tomato sauce
¼ cup honey
1 tsp. corn starch
2 Tbs. lemon juice
½ tsp. garlic salt
Combine all ingredients and cook them in a saucepan for a few minutes. Allow mixture to boil and thicken while stirring it to smooth the mixture. This serves as a glorious dip for spring rolls or other finger food. Simply delicious! Always a hit among the kids—they can never resist it!
Recipe – Raspberry-Vanilla “Ice Cream” Sandwiches
| Recipe | |
| Raspberry–Vanilla “Ice Cream” Sandwiches | |
| 2 cups cashews | 2 pinches salt |
| 2 cups water | 2 ½ Tbsp. melted coconut oil |
| ½ cup maple syrup | 1 ½ tsp. ground cardamom |
| 1 ½ Tbsp. vanilla extract | 2 cups raspberries, lightly mashed |
| Seeds of one vanilla bean | |
| Brownie Crust | |
| 2 cups almonds | 1 teaspoon vanilla extract |
| 1 cup Medjool dates | 2/3 cup walnuts |
| 1 ½ cups raisins | 2 pinches salt |
| ½ cup carob powder | 1 ½ tsp. water |
| Prepare the “ice cream”: In a high speed blender, blend the cashews, water, maple syrup, vanilla extract and scraped insides of the vanilla bean until completely smooth. Add the salt and coconut oil and blend to incorporate. Chill the liquid in the fridge for 8 to 12 hours. Process the chilled, thick cream in an ice cream maker according to the manufacturer’s instructions.
Prepare the brownies: Grind the almonds into flour in a food processor. Add the dates and raisins. Process until they are completely broken down. Add the remaining ingredients and process to combine. Press half of the dough into an 8–inch–square pan. Set aside remaining dough and refrigerate until ready to use. Assemble the sandwiches: Once the “ice cream” is done churning (the consistency will be like soft-serve ice cream), mix in the cardamom. Then, gently mix in the raspberries, taking care not to overmix or the berries’ color will bleed. Spread the “ice cream” evenly over the brownie, working quickly to prevent melting. Immediately transfer to the freezer until frozen, at least 6 hours. Once frozen, firmly press the other half of the brownie dough on top. Cut into 1 ½ x 2 ½-inch bars. Store in freezer until ready to enjoy. Makes 15 servings. |