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Ornish and 2 recipes

I just stumbled across this, and couldn't recall if it was mentioned in the
recent Ornish discussion.  This is a comprehensive resource on Ornish,
including a daily Q & A with the big guy himself.

http://www.allhealth.com/ornish/

To keep on topic, a couple of recipes (I love sneaking grains into my diet
in yummy salads):

                    *  Exported from  MasterCook II  *

                            Southwestern Salad

Recipe By     : May 4th issue of Woman's World Magazine
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Rice Dishes
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked brown rice
                        or other whole grain
   1      can           black beans -- drained & rinsed
   2      cups          frozen corn kernels
   1                    red bell pepper -- chopped
   1      small         onion -- chopped
     1/4  cup           white wine vinegar -- or to taste
     1/4  cup           cilantro -- chopped
   1                    jalapeno pepper -- minced
                        or cayenne to taste
   1      teaspoon      chili powder

Combine all ingredients. Tastes even better if you let it stand,
refrigerated or at room temperature, for 1 hour before serving. This salad
keeps for days.

~Per printed recipe~
Calories: 162
Total Fat: 1 gram
Dietary Fiber: 6 grams
WW Points: 2.62


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                    *  Exported from  MasterCook II  *

                      Minty Orange and Quinoa Salad

Recipe By     : Diana Rich
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         oranges -- peeled, segmented,
                        and cut into bite-sized pieces
   1      cup           baby carrots -- sliced thin
   2      cups          cooked quinoa -- millet, or other
   6      stalks        celery -- sliced thin
     1/4  cup           fat free honey mustard salad dressing
   3      tablespoons   fresh lime juice -- or to taste
     1/4  cup           chopped fresh mint
                        Romaine or other lettuce leaves

Combine all ingredients except the lettuce leaves in a serving bowl.  Serve
the salad on a bed of lettuce, or chop the lettuce and toss it with the
salad before serving.

~Per printed recipe~
Calories: 134
Total Fat: 1 g
Cals from fat: 6.7%
Dietary Fiber: 4 g
Weight Watchers Points: 2.46

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NOTES : From "20/30 Fat and Fiber Diet Plan" (Mirkin)

Can be modified to vegan by using vegan salad dressing in place of honey
mustard.
Nutr. Assoc. : 0 0 0 0 2830 0 3993 0 4152 0