Banner Painting Rally
Date : 18 February 2012
Thursday, 23 February 2012
Chilled Strawberry Soup
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| http://www.organicauthority.com/soups/chilled-strawberry-soup.html |
Ingredients (Serves 4):
- 2 cups fresh organic strawberries + extra for garnish
- 1 cup organic vanilla yogurt
- 1/4 cup organic orange juice
- ½ cup organic heavy cream
- ½ teaspoon pure vanilla extract
- Fresh mint for garnish
Directions:
1. Wash 2 cups of strawberries well, remove their green tops and throw into a blender. Blend until smooth.
2. Slowly add the yogurt and then the orange juice into the blender with the strawberries and blend until smooth.
3. Move the pink concoction to a large bowl and fold in the heavy cream along with the vanilla.
4. Chill for at least one hour in the refrigerator – overnight is even better.
5. Pour the soup into individual bowls and garnish with fresh mint and/or strawberry slices with the pretty green tops still on. Serve the chilled strawberry soup with muffins for breakfast, as a party appetizer, a special dessert or enjoy it all by itself!
Broccoli Bacon Salad
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| http://www.organicauthority.com/salads/broccoli-bacon-salad.html |
Ingredients:
(Salad)
- 1 head of broccoli
- ½ large red onion
- 8 ounces bacon
- ½ cup raisins
(Dressing)
- 1 cup organic mayonnaise (or make your own!)
- 1/3 cup sugar
- 1 tablespoon white vinegar
- + salt and pepper to taste.
Directions:
1. Fry the bacon until crisp, drain and crumble, Set aside.
2. Chop the broccoli head into small florets. Discard the stems, save for another recipe or cook and feed to your dog.
3. Chop the red onion.
4. In a large mixing bowl, combine the broccoli, water chestnuts, onion, bacon and raisins.
5. In a separate bowl, whisk together the mayonnaise, sugar and white vinegar. Sprinkle with salt and pepper, then add your dressing to the big bowl of broccoli.
6. Mix everything together well, and chill a few hours before serving. Broccoli bacon salad is delicious on its own, perfect on a picnic or as a side dish at the family barbeque.
Organic Egg Salad
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| http://www.organicauthority.com/salads/organic-egg-salad-recipe.html |
Ingredients:
- 12 large organic eggs
- 2 tablespoons organic mayonnaise
- 1 tablespoon organic whole-grain mustard
- 2 stalks organic celery, washed and chopped
- 1 small organic dill pickle, washed and chopped
- ¼ organic red onion, washed and chopped
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- Salt & pepper to taste
Method:
1. Place eggs in a large saucepan and cover with cold water by about an inch. Close the pot tight with a lid.
2. Bring it to boil for one minute. Cover; remove from heat, and leave it for 8 minutes.
3. Prepare a large bowl with ice water, and after the 8 minutes are over, place the eggs inside of it and let sit for 3 minutes. Now you can peel the eggs into a large bowl, and if they're difficult to peel, don't worry – that just means they are very fresh!
4. In the large bowl, add the mayonnaise, mustard, salt, pepper, garlic powder and lemon juice. Chop it all together with your fork, but don't mush it up too much – you want there to be chunks of eggs.
5. Add the onion, celery and pickle. Mix it all together lightly and enjoy!
Herbs and uses
ANGELICA
Height : 5 feet
Type : Biennial
Uses : Drinks, jellies , candy, fragrance
BASIL
Height : 2 feet
Type : Annual
Uses : Mostly uses in culinary, cosmetics
OREGANO
Height : 1 foot
Type : Semi-hardy perennial
Uses : Spanish, Mexican and Italian cooking
LEMON BALM
Height : 1 foot
Type : Perennial
Uses : Used as a flavouring in herbal teas, calming agent and also repellant for mosquitoes
LAVENDER
Height : Depends on variety
Types : Perennial
Uses : Fragrance , cooking, landscaping
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