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Lifestyle Master Program
eBook 1.0 by Ellen Livingston
or frozen), 1/2 cup fresh cilantro Blend the mangoes and berries until smooth. Pulse in the cilantro. Serve on cucumber noodles. Variation: substitute fresh red currants for the raspberries.
Chayote Rice with Mango-Tomato Sauce Chayotes, mangoes, tomatoes, sun-dried tomatoes, red pepper, cilantro
The "rice": peel the chayote under cold water, cut in half and deseed. Chop into chunks and place into a food processor with the "S" blade. Pulse until you have the consistency of rice.
The sauce: make a thick and chunky sauce by blending tomatoes, soaked sundried tomatoes, red bell pepper, a little mango to sweeten, and some cilantro pulsed in last.
With an ice-cream scoop, serve the rice on a butter lettuce leaf, and top with
plenty of tomato sauce, chopped mangoes and a sprig of cilantro. Lasagna Cucumber or zucchini, tomato, tomato sauce from above recipe (omit the cilantro if you want to put basil in the lasagna), avocado, basil, spinach, soaked sun-dried tomatoes.
Peel the cucumber or zucchini, and cut the ends off. Using a mandoline, slice the fruit into long wide "noodles".
The sauce: make a thick and chunky sauce by blending tomatoes, soaked sundried tomatoes, red bell pepper, a little mango to sweeten, and some cilantro pulsed in last.
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Lifestyle Master eBook 1.0 The Campaign for Aging Research
