Recipes

Roasted Sweet Potatoes and Carrots

Ingredients:

3 – Sweet Potatoes medium sized

6 – Carrots

¼ cup olive oil

3 – Tablespoons of  Mediterranean Garlic Salt Herbal Spices Blend

Cayenne pepper to taste

Directions:

1.  Preheat oven to 425 degrees

2.  In a large roasting pan, combined cubed sweet potatoes and cut carrots.

3.  Add ¼ cup Olive Oil

4.  Add 3 Tablespoons to root vegetables.  

5.  Add Cayenne pepper to taste.

6.  Toss root vegetables until they are coated evenly.

7.  Roast for 50 minutes stirring two times.

Serves 6

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Cabbage Carrot Coleslaw Raw

Ingredients:

1 – Cabbage head

6 – Carrots

¼ cup Coconut Oil cold pressed

12 Basil Leaves chopped

2 - Tablespoons Mediterranean Garlic Salt Herbal Spices Blend

Directions:

1. Shred cabbage and carrots

2. Add coconut oil, basil, and seasoning blend

3. Toss all ingredients

Serves enough for a party

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Grapefruit and Avocado Salad 

Ingredients:

2 - Grapefruits 

2 - Avocados, peeled, pitted and chopped

1/4 small onion, thinly sliced

1 - head Bibb or butterhead lettuce

1/2 - Teaspoon Mediterranean Garlic Salt Herbal Spices Blend

Sprouts to taste

Directions:

1. Using a large bowl carefully peel grapefruit removing all of the white pith and catching any juice.  Cut along the side of each membrane to  release the segments. 

2. Add avocados, onion, and seasoning blend.

3.  Arrange lettuce leave on each plate and spoon mixture over the top.

4. Sprinkle sprouts on top

Serves 4

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Pineapple and Cucumber Salad

Ingredients:

1 - Pineapple, chopped into bite size pieces about 3 cups

2 - Cucumbers sliced

2 - Green onions, thinly sliced

1/4 cup  fresh mint chopped

1/4 cup lime juice

1/2 - Teaspoon Mediterranean Garlic Salt Herbal Spices Blend

Directions:

1. Using a large bowl carefully toss all ingredients together.

Serves 4 to 6

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Seafood Soup

Ingredients:

3 – Tablespoon extra virgin olive oil
2 – Cups chopped fennel bulb and foliage

2 – Cups chopped celery and leaves

2 – Onions chopped              

¼ - Cup chopped garlic

2 – Quarts Water (8 cups)

1 -  28 oz. can of peeled tomatoes, chopped

2 – Tablespoons Mediterranean Garlic Salt Herbal Spices Blend

Cayenne pepper to taste

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4  - Seafood 6-8 oz.

     Choose from any type of seafood including: salmon, sea bass, grouper, snapper,

     scallops, shrimp, lobster, crab,  calamari, crawfish, mussels, and clams.

3 – Tablespoons extra virgin olive oil

2 – Tablespoons chopped garlic

2 – Tablespoons chopped shallots

 

Directions:

 

In a large soup pan, add olive oil and sauté all vegetables for 10 minutes on low heat.  Add water and tomatoes. Add spice blend and cayenne pepper. Bring to a boil and lower heat and simmer for 30 minutes. 

 

In another large sauté pan heat olive oil, then add the garlic and shallots, stirring

continually to prevent from burning.  Add in fish and shrimp or other shellfish until just turning opaque.  Add fish and shrimp mixture to soup pan.  Add in mussels or clams to the soup stock.  Cook covered for 3-5 minutes until mussels or clams open up.

Serve soup with bread topped with olive oil and Mediterranean Garlic Salt Herbal Spices Blend.
Serves 4-6
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 Kale Rice Soup

Ingredients

8 - Cups Water

1 –  16 oz. package frozen Kale

1 – cup brown rice

4 – Carrots sliced

4 -  Celery stalks sliced with the leaves

1-  Onion chopped

2  - Garlic cloves chopped

1 – Tablespoon Mediterranean Garlic Salt Spice Herbal Blend

Dash of Cayenne Pepper to taste

Directions

Heat water and all ingredients on medium heat for 20 minutes.   

Reduce heat to a low simmer for another two hours.

Serve hot.

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Carrot Celery Soup

Ingredients

8 - Cups Water

8 - Carrots sliced 

8 -  Celery stalks sliced with the leaves

1-  Onion chopped

2  - Garlic cloves chopped

8 – Basil leaves chopped

1 – Tablespoon  Mediterranean Garlic Salt Herbal Spice Blend

Dash of Cayenne Pepper to taste

Directions

Heat water and all ingredients on medium heat for 20 minutes.   

Reduce heat to a low simmer for another two hours.

Serve hot.

 

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Kathy Kafka
Complete Natural Blends

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