Vigorous Recipes

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Great breakfast drink

I discovered a great breakfast drink Monday morning. Follow the recipe and enjoy!!

  • 1 medium banana
  • 1/2 cup strawberries (I actually used frozen)
  • 1 1/2 cup of milk
  • 2 1/2 TBS Almond Butter (I actually used Cashew butter b/c I was out of Almond butter)
  • 2 TBS ground flaxseed
  • 1 1/2 TBS Blackstrap Molasses

Blend together in a blender and consume. It’s mighty tasty!

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Sweet Potato Cassarole with Sausage

6 Large Sweet Potatoes, peeled & quartered

butter, salt, & pepper, if needed

1lb of Bison sausage or sweet Italian sausage with the casing removed

2 cups fresh mushrooms, diced

1 large onion, diced

4 medium red apples, cored, peeled, and sliced thin

1 cup shredded cheddar cheese

 

Place sweet potatoes in a sauce pan and bring to a boil. Reduce heat and simmer until they are fork-tender. Drain and mash sweet potatoes with butter & salt and pepper if needed. Preheat the oven to 350 degrees F. Grease a 9x13in. dish. Crumble sausage in frying pan and cook until done. Reserve 2 tablespoons of fat and drain the rest. Transfer the sausage to a bowl. Return the frying pan to the stove and add the reserved fat, onions and mushrooms. Cook until the onion is soft. In the greased baking dish layer half of the sweet potatoes, half of the mushroom & onion mixture, half of the sausage, and all of the apples. Repeat the layers until you end with sausage. Now bake uncovered for 35 minutes. Sprikle the cheese on top and bake another 10 minutes. Serve & enjoy.

Recipe taken from “The Old Farmer’s Almanac Garden Fresh Cookbook”.

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Asparagus with Roasted Garlic Olive Oil and Red Onions

Ingredients

1 large garlic bulb

1 ½ tbsp. olive oil

1 medium red onion

1 tsp. fresh thyme

1 tsp. fresh basil

1 tsp. fresh parsley

¼ tsp. cayenne pepper

½ tsp. sea salt

1 large bunch of asparagus, trimmed

Pre-heat oven to 325 degrees.

Cut the top of the bulb of garlic and rub with small amount of olive oil. Wrap with tin foil and roast in oven for 30 minutes.

Julienne the onion and sauté over medium heat with a small amount of olive oil until they start to caramelize, about 10–12 minutes.

When the garlic bulb is roasted, squeeze the roasted cloves from the skin into a bowl. Mince the fresh herbs and add to the roasted garlic along with the cayenne pepper, sea salt, and remaining olive oil. Combine together with a spoon and crush the garlic into pieces.

Bring a small pot of water to a boil. Cook the asparagus in the water for 3–4 minutes or until tender. Remove the asparagus and place on a platter or plate. Top with caramelized onions and then with the roasted garlic and fresh herbs.

Makes:  4 servings

Prep time:  15 minutes

Cook time:  35 minutes

Courtesy of Dr. Mark Hyman

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