Italian Slaw



Ingredients

1/2 small red cabbage cone #2
1/2 small white cabbage #2
1 fennel bulb #2
2 or 3 celery stalks #4
1 bunch Fresh parsley leaves
3 cups Cauliflower, cone #2
½ cups Carrots, cone #2
1/3 cup  Sundried Tomato, Finely Diced
4 Tablespoon Capers
1/2 red onion

Dressing:
2 teaspoons Lemon Zest
Sea Salt
Pepper
1/2 tsp strong Dijon mustard
1 Tbsp mild honey
Juice from 1 lemon
1/3 cup olive oil
Process veggies with the saladmaster Machine & dress




 
 

 

Creamy Coconut Milk Broccoli Soup



1 tsp coconut oil
5 cloves garlic, finely chopped

1 yellow onion, cone #2
1/4 tsp dried chili flakes
2 heads of broccoli  cut with cone #3
4 cups broth or to cover
1 can coconut milk
basil fresh

Making the soup: Prepare the vegetables with saladmaster machine.  Heat oil in a 5 qt on medium heat. Add garlic, onion and chili and fry until fragrant and lightly browned, stir occasionally. Add broccoli and cover with broth, bring to a high simmer, medium click low. then lower the heat and cook until the broccoli is tender.  Add coconut milk and basil to the soup. blend and mix until smooth. Seasoning to taste.
 

 
 
 
 
 
 


 
 
 
 

Baked Yams with Chorizo & White Beans



1 teaspoon coconut oil
1 onion, finely chopped cone #2
11/2 cups soy chorizo
1 teaspoon chopped fresh parsley
1 large can of roasted tomatoes
2 15-ounce can white beans, rinsed
1/2 teaspoon salt,
2 large Yams
Freshly ground pepper, to taste
 
Preparation

Preheat EOS to 425°F. Add slices of yams ( medallions) , onion and chorizo, cook medium click to low. Add tomatoes beans salt & pepper. Bake until the yams until tender, 15 to 20 min
 




 
 
 

 

Gluten Free Banana Bread Pudding


Use MP5
Ingredients
1⁄3 cup pure maple syrup
4 cups unsweetened almond milk
½ teaspoon ground cinnamon
¼ teaspoon fresh grated ginger cone #1
¼ teaspoon ground nutmeg
1⁄8 teaspoon salt
6 cups cubed bread or gluten free
4 ripe bananas, peeled and chopped with cone #3
1⁄3 cup chopped toasted pecans
1⁄3 cup packed light brown sugar
2 tablespoons brandy or rum or 1 teaspoon brandy or rum extract

Directions

1. In a large bowl, combine the maple syrup, almond milk, cinnamon, ginger, nutmeg, and salt and mix well. Add the bread cubes and stir to coat.
2. In a separate bowl, combine the bananas, pecans, sugar, and brandy, stirring to mix.
3. Lightly oil the MP5 with coconut oil- Spread half of the bread mixture in the bottom of the cooker, followed by half of the banana mixture. Repeat the layering, then cover and cook on medium click low.