***Company Closed until May14, 2025***
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.
Kathy Kafka
Complete Natural Blends
www.completenaturalblends.com
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