1 cup Water
¼ tsp. ground Ginger
¼ tsp. Allspice
¼ tsp. ground Red pepper
1 package (5 ounce) Saffron yellow rice
½ cup chopped Red pepper
1 cup flaked Coconut
1 cup lightly salted Peanuts
½ cup chopped Cilantro
½ cup cooked Black beans, rinsed, drained
Lettuce leaf to line plates
Chutney Dressing:
½ cup Mango
1 tsp. light Soy sauce
¼ cup Healthmate Papaya Nectar Concentrate
1/8 tsp. ground Red pepper
2 tsp. fresh Lime juice
2 tsp. Peanut oil
Instructions:
Prepare chutney dressing and set aside.
Bring water, ginger, allspice, salt and ground pepper to boil
in medium saucepan. Add rice, bring to a boil and cook 20 minutes.
Transfer rice to a large mixing bowl. Stir in 2 tablespoons chutney
dressing; cool to room temperature. Mix in peppers, coconut, peanuts,
cilantro and beans. Line salad plates with lettuce leaves. Divide
Salad among the plates. Spoon warm dressing over salads. Serve
at room temperature.
Chutney dressing:
Combine all ingredients in food processor. Process until smooth. Transfer to
1 quart saucepan and warm over low heat. |
4 medium Boneless Skinless Chicken breast halves
2 cups green and/or yellow Wax beans - optional
4 to 6 cups torn or shredded mixed greens (see list below)
4 cups cut-up fresh fruit (see list below)
¼ cup chopped Red onion -optional
¼ cup toasted Coconut - optional
Cracked black pepper to taste
Mixed greens - leaf lettuce, flowering kale, curly endive, or
spinach.
Cut-up fresh fruit: mango, star fruit, peaches, nectarines, kiwi
fruit, strawberries or grapes.
Rinse chicken; pat dry. Grill chicken on an uncovered grill directly
over medium coals for 12 to 15 minutes,
turning once. (Or, place chicken on the unheated rack of a broiler
pan. Broil 4 to 5 minutes
from heat 9 minutes or until no longer
pink, turning once). Meanwhile, if using green or yellow beans;
in a saucepan cook the beans,
covered, in a small amount of boiling
water for 8 to 10 minutes or until crisp-tender. Drain to serve.
Slice the chicken breast
crosswise into thin pieces. Line 4
plates with mixed greens. Top with onion, coconut and black pepper.
Makes 4 main dish servings.
Ginger Vinaigrette dressing:
In a blender container or food processor
bowl combine 1 cup Healthmate Papaya Nectar (reconstituted),
1/3 cup rice wine or white wine vinegar, 4 teaspoons
grated fresh gingerroot, ½ teaspoon sesame oil, and ¼ to ½ teaspoon ground red
pepper. Cover and blend until mixed. With the blender or food processor running,
slowly add ½ cup olive or salad oil through the hole in the top, blending until
smooth. Transfer to a storage container. Cover and store in the refrigerator
until ready to serve or for up to two weeks. Makes about 1 ¾ cups. |
About 4 servings
1 pound Carrots
½ cup Raisins or golden raisins
1 cup Healthmate Papaya Nectar concentrate (Creamed or Hawaiian Blend) reconstituted
Maple Syrup or other sweetener (optional)
Trim the tops and ends from the carrots. It's not necessary to
peel them, but you can if you prefer. Grate on the large holes
of a metal grater or in a food processor, transfer to a mixing
bowl. Stir in the raisins and juice; mix well. Sweeten to taste
if desired.
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