How to Make Raw Tomato Carrot Soup

Ingredients

3 cups water

3 large carrots

1 apple – core removed

1 avocado- pit and skin removed

Fresh ginger – small piece, size of tip of finger

1 can coconut milk

1 tomato

Directions

In a food processor or high powered blender combine all the ingredients till smooth. Serve with a basil leaf garnish.

Fruit Salad Sweetened with Honey

Ingredients

1/2 cup plain lowfat yogurt

1/4 cup fresh lime juice

1/4 cup honey

1 teaspoon grated fresh lime peel

2 cups diced peeled cantaloupe

2 cups diced peeled honeydew melon

1 cup seedless red or green grapes

1 cup fresh blueberries

2 cups diced peeled cored fresh pineapple

1 cup raspberries or blackberries

1 1/2 cups halved hulled strawberries

Directions

Whisk together yogurt, lime juice and honey in small bowl to blend; set dressing aside. Wash and clean fruits. Add fruit to a large bowl. Cover dressing and fruit separately and chill until ready to serve, up to 6 hours. Mix dressing into fruit. Let stand 15 minutes to blend flavors. Note: You can easily interchange different fruits – this dressing will also taste great with nectarines, peaches, etc.

Simple Easy Sirloin Tip Roast Recipe

Ingredients

3 pounds beef sirloin tip roast, trimmed of all visible fat

4 cloves garlic, peeled and halved

1 teaspoon coarsely ground black pepper

Directions

Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.

Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.

Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. To serve, slice as thinly as possible against the grain.

Simple Grilled Veggies

Ingredients

1/3 cup balsamic vinegar

1 tbsp Dijon mustard

3 garlic cloves, minced

1 tsp fresh rosemary, chopped

1/4 cup extra-virgin olive oil

1 red onion

2 zucchini

2 yellow squash

12 oz asparagus, trimmed

1 roasted red bell pepper

1 1/2 cup lightly packed arugula, chopped

1 cup mixed baby greens

2 tbsp fresh parsley, chopped

Directions

In a medium bowl, whisk first 4 ingredients to make the dressing. Gradually add oil while stirring fast.

Heat barbecue or pan to medium high.

Brush onion, zucchini, yellow squash, and asparagus with 1/2 of the balsamic dressing. Grill or saute vegetables until just cooked through, turning occasionally.

Allow veggies cool slightly, then cut into small pieces and place in large bowl.

Add roasted bell pepper, arugula, and greens; toss with enough dressing to coat.

(Makes 4 Servings)

Low Cal Cranberry Muffins

Ingredients

1 cup fresh cranberries, chopped

1/2 cup powdered sugar

2 cups reduced fat baking mix (like Bisquick)

1 cup skim milk

2 tablespoons granulated sugar

1 egg

Directions

Combine cranberries with the powdered sugar. Let stand for 5-6 minutes. Combine Bisquick and remaining ingredients. Stir until moistened (will be lumpy). Stir in sugared cranberries. Pour into cooking oil sprayed muffin pans. Bake at 400 degrees F. for 20 minutes or until a toothpick comes out clean.