Saffron Apricot Walnut Pockets

SAFFRON APRICOT WALNUT POCKETS 

These little pockets look like they took a while to make, but they didn’t. Complexity is the impression; simplicity is the reality! Wonderfully rich bites. The perfect dessert to savor with tea, coffee or wine! 

Makes as many as you want

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Green Soup – Weight Reduction Soup (WRS)

GREEN SOUP – WEIGHT REDUCTION SOUP (WRS)

Unlike most of my other soups, this one has more solids than broth by design. I want the fiber. It’s a simple soup, flavored simply but effectively. Bland could come to mind, but again that was by design. Soothing is what I feel when enjoying the simplicity. It also sports a chew, that’s fashionable and comfortable!

Makes 19 cups

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Saffron vs Alzheimer’s Drug VIDEO






 

Saffron Walnut Pesto

#AFC GLOBAL

SAFFRON WALNUT PESTO

Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto!

Makes 4-1/2 cups

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Soft-Fri Saffron Potatoes And Corn – two way

#AFC SOUS-CHEF

SOFT-FRI SAFFRON POTATOES AND CORN – two way

For restaurants with leftover baked potatoes  – or home chefs who want to uptick your skillet potatoes – try this version of home fries and/or potato salad. It works great!

Makes 9 cups

Bake potatoes:

2-1/2 lbs. russet potatoes – the kind you find in the grocery in 5 and 10 pound bags – scrub under tap water, place wet on oven rack and bake at 400 degrees till fork-tender (long-pronged fork slides in and out easily when inserted into middle of potato), cool in refrigerator till ready to use; or use already baked leftover potatoes – mine went for 65 minutes in the oven – when cool, cut into 1/2 inch cubes (do not peel).

Cook corn:

Cook 6 ears sweet white and yellow corn in boiling water in covered pot for 10 minutes. Turn heat off and let set for…

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GYPTIAN RICE

GYPTIAN RICE

White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!

Makes 14 cups

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ORANGE TEMPEH WITH SAFFRON RICE

ORANGE TEMPEH IN POT

ORANGE TEMPEH WITH SAFFRON RICE

Tempeh marinated in Orange Barbecue Sauce. Sautéed with onion, celery, red cabbage and fresh spinach. Served over saffron rice and garnished with cilantro and lime wedge!

Tempeh makes 3-1/2 cups; rice makes 5 cups

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