I took my Carrot Juice with me, while I did my running around this afternoon, which means I didn’t grab lunch before I left. But good thing happened along the way, one of the magazines I picked up to read at one of my appointments had some really good recipes.
They both looked really good, and were in my requirements of eating only Raw Foods. Plus, I wanted to eat light, because the scale is not my friend these days.!!!! So I decided to make them after I got home. There was the Apple, Pear and Walnut Salad for which I had all the ingredients. And the Whole Grain Rigatoni recipe I had to do some modifications with. The Rigatoni called for Cheese(no cheese please), I didn’t have Crushed Red Pepper or Cauliflower and I didn’t use Rigatoni Pasta. So in place of those two ingredients, I used Cheyenne Pepper, Paprika and Asparagus. And amazingly, they were both easy and fast to prepare. I got home around 3p.m. and the food was ready by 3:30ish.

Apple, Pear and Walnut Salad
Apple, Pear and Walnut Salad:
2Tbls. Red Wine Vinegar
21/2Tbls. Orange Juice
1 Orange, Zested
1/2Cup Raisins
4 Apples (2-3 different kinds)
2 Pears
2/3Cup Walnuts, toasted & chopped
2Tbls. Olive Oil
Sea Salt
Directions:
In a large bowl whisk together vinegar, orange juice, zest and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season with salt to taste and refrigerate for one hour before serving.

Whole Grain Riganoti
Whole Grain Rigatoni:
4Tbsp. Olive Oil
1 Medium Yellow or Red Onion, thinly sliced
6 Mint Leaves
1/2tsp. Paprika/Cheyenne Pepper
10 Sticks of Asparagus
1lb. Rigatoni Pasta
1/4Cup Parsley
Directions:
Bring 6y quarts of water to boil in a large pot and add 2 tbsp. salt. In medium saucepan, heat oil; add onion, mint and Paprika/Cheyenne Pepper. Cook until soft, about 5 to 6 minutes. Meanwhile, chop Asparagus into 1/4-inch pieces and throw all the pieces into the saucepan with the onions. Lower heat to medium and cook, stirring regularly for 12 to 15 minutes, until Asparagus is softened. Cook Pasta according to package instructions until al dente and drain in colander. Reserve some of the water and add to the Asparagus, Oil & Onion mix. Toss hot pasta and Parsley with the rest of the mix already in the pan and serve immediately.
For dinner, I had another new recipe. I made Fresh Vegetable Salad mix with an Oil and Vinegar Dressing.

Fresh Vegetable Salad
Fresh Vegetable Salad:
1 Orange Bell Pepper
5 Sticks of Asparagus
1 Avocado
1 Tomato
4 Small Pickle Cucumbers
1/2 Cup Chick Peas
Oil & Vinegar Dressing:
2Tbls. Olive Oil
2Tbls. White Wine Vinegar
Sea Salt
Coriander
Paprika
Cheyenne Pepper
Dried Onion Flakes
Directions:
Chop up Pepper, Avocado, Asparagus, Tomato, and Cucumbers into 1/4-inch cubes or bite sized pieces. Add Oil, Vinegar, Chick Peas, and Seasonings and toss to coat the vegetables.
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