Healthy Avocado Dressing with Arugula Salad

Here is a fabulous recipe for your salads.  Toss the ranch dressing and add this in.  Avocados are a healthy oil and chuck full of vitamins and nutrients.

Ingredients:

• 1 large avocado, 
• 2 teaspoons fresh lemon juice, 
• 1/2 cup greek yogurt, 
• 1 teaspoon hot sauce, 
• 1/4 cup extra virgin olive oil, 
• 2 garlic cloves, 
• 3/4 teaspoon salt. 

Enjoy! SHARE this recipe and become the hit of your page.

 Arugula Salad with Avocado Dressing

• 3 cups of arugula
• 1 cup of romaine lettuce
• 1/2 cup chopped parsley
• 3/4 cup chopped cherry tomatoes
• 1 large cucumber, diced
• Salt and pepper to taste
• Avocado dressing

Place all in a large salad bowl and drizzle on the dressing. Do not overpower the salad.  You only need a bit to flavor this wonderful salad.

Delicious Impossible Coconut Cream Pie

A wonderful and simple recipe for coconut pie.  I have to admit coconut pie is my favorite.  This is a different take on the normal coconut pie you are use to.  It is simple and it is easy.  

Ingredients:

• 2 cups milk
• 1 cup shredded coconut, unsweetened

• 4 eggs
  1 teaspoon vanilla extract
  1/2 cup flour
  1 stick of butter
  3/4 cup of sugar
  pinch of ground cinnamon
  Extra coconut for topping

Instructions

1. Place the milk, coconut, eggs, vanilla, flour, butter and sugar in a blender. Mix well.

2. Pour the pie mixture into a greased and floured pie plate. Sprinkle nutmeg on top.

3. Bake at 350 degrees for 45 minutes.

Best Peach Pie

Nothing says summer, more than my best peach pie.  This pie will make you yell for more.  I remember back home and we make peach cobbler.  You can simply make a cobbler with this mix by placing the peaches and the mix in a large baking dish and covering the top with the pie crust.  If you prefer a deep dish sweet, cobbler is ok too.  Don't forget to bring along lots of vanilla ice cream.

Best Peach Pie

• 3 lbs. peaches, peeled and sliced
  ¾ cup plus 1 tablespoon. sugar, divided
  2 tablespoons freshly squeezed lemon juice
  ¾ tteaspoon ground cinnamon
  4 tablespoons quick-cooking tapioca, divided
  3 cups all-purpose flour
  ¾ teaspoon salt
  ½ cup vegetable shortening
  9 tablespoons chilled butter, cut into pieces
  ⅓ to ½ cup ice water
  1 egg, slightly beaten

Directions:

1. In a large bowl, combine the peaches, ¾ cup sugar, lemon juice, and cinnamon. Stir in 2 tablespoons of the tapioca to help absorb juices. Let the peach mixture stand, stirring occasionally.
2. Preheat the oven to 400°F. In a large bowl, mix the flour and salt. Using a pastry blender, work in the  shortening and 8 tablespoons (1 stick) of butter until the mixture resembles coarse crumbs. 
3. Sprinkle 1 tablespoon of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.
4. Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan face down on top of the circle; flip the pan over and remove the paper.
5.  For the crust, on a sheet of waxed paper, roll out the other disc to form a 14-inch circle.  Do not roll the dough more than necessary.
6. Sprinkle the remaining 2 tablespoons of tapioca on the bottom crust. Add the peach filling, mounding it in the center, and dot with remaining 1 tablespoon butter. 
7. Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts. 
8. Brush the top with the beaten egg, and sprinkle with remaining 1 tablespoon sugar. Poke fork holes or cut vents in the top crust. Bake 40-45 minutes, or until golden brown. Serve warm.with lots of ice cream.

Jamie Oliver's Frozen Fruit Smoothies

Courtesy of Jamie Oliver

One of my favorite all time chef's is Jamie Oliver.   

He has a way of making everything wonderful. These smoothies can be adapted to your particular tastes.  Use the base of a banana, but I freeze the banana too.  While Jamie calls for natural yogurt,my favorite is goat yogurt, but for some that may be difficult to find.

Make Sure to Use Fruits in Season.

Stay healthy and use only local fruits in season.  My favorite and healthy nuts are almonds, walnuts and pistachios.


Jamie Oliver’s Frozen Fruit Smoothie
Makes 2

• 1 ripe banana
  1 glass (about 8 oz.) frozen fruit
  2 heaping tbsp. natural yogurt
  1 small handful oats
  1 small handful mixed nuts
  1 glass (about 8 oz.) soy milk, skim milk or apple juice
  honey to taste, optional

Directions:

1. Peel and slice your banana and put it into a blender with your frozen fruit and the yogurt.
2. Whiz it up and add the oats and nuts.
3. Add the soy milk, skim milk, or apple juice and whiz again, until nice and smooth. If it’s a bit too thick for you, just add a splash more milk or juice and whiz around again.
4. Give it a good stir, then have a taste. Rarely with a frozen fruit smoothie should you need to sweeten it, but if you think it needs a bit of extra sweetness you can add a little honey to taste—you won’t need much.