This is a comforting and extremely flavorful soup, the white beans give this soup it’s heartiness and the sun-dried tomato basil pesto gives it a rich flavor.
Measure the white beans and sort thru to make sure there are no rocks then rinse and drain
Add 12 cups of water and bring to a boil on med-high heat, continue boiling until beans are soft adding the water as the beans soak it up
Make the pesto (I often make this the day before) make sure to puree really well
Dice the onion and mince the garlic, put them into a saute pan with 3 tablespoons of olive oil and heat on med-low heat
Saute until really soft and the garlic is beginning to become golden then add the wine and bullion cube, saute until syrupy.
Take some of the bean water and mix it with the yogurt or sour cream otherwise it wont dissolve very well
When the beans are cooked add the onion mix, pesto and spices
Recipe - Approx. 10 – 12 servings
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This is a zesty, flavorful & refreshing pesto great for a summer day but it also can brighten up any winter day. I used a unique cheese called Black Butte Reserve. It is a hard cheese made only in spring from cows that eat the freshest green grass aged 6 months. It has the lush, green grass & caramel flavors.
Wash and dry the parsley then pick off the leaves, measure and add to food processor
Grate the cheese and measure everything and add then blend until desired texture
Recipe – Approx. 2 3/4 Cups
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I love a potato salad without mayonnaise and our Dill Pesto is the perfect alternative. It has amazing flavors of goodness with the addition of roasted red bell peppers and the crunch of the orange bell peppers and red onion. Makes a great side dish for summer or winter as it is as good cold or heated up.
Make the dill pesto (You can make it the night before if you prefer)
Bring water to a boil water for the potatoes, while your waiting for the water cut the potatoes into small, bite-size chunks. When the water is boiling drop in the potatoes and boil for 10 – 12 minutes. Make sure and check on them, you don’t want mushy potatoes.
Roast the red bell pepper, remove the stem and seeds and cut in to small pieces
Dice the orange bell pepper and red onion
In a bowl combine the pesto, vinegar, salt and pepper and mix then add the bell peppers, and onion and mix well
Lastly carefully stir in the potatoes
Recipe – 5 – 7 Servings
I love a simple tahini sauce like this one and there are so many ways to use it. Of coarse on falafels, as a dip for veggies and/or toasted pita, toast and on sandwiches. It is used in many dips like hummus and Baba ghannouj and it is very healthy.
Measure all ingredients and puree in a food processor or blender
Recipe - 1 1/3 Cup
Tahini is one of the best sources of calcium and a good source of methionine, which aids in liver detoxification. It is high in alkaline minerals helping in weight loss and high in vitamin E, which promotes healthy cell growth and maintain healthy skin and muscle tone. It is super high in iron helping to prevent anemia. It’s high in protein, lecithin, phosphorus, magnesium, and potassium vitamins B1, B2, B3, B5 and B15.
Tzatziki is a lovely sauce used in Greek cuisine. They serve it with grilled meats, vegetables. gyros, falafel and with warm pita bread for dipping, You can also use it as a salad dressing, on a baked potato, as a substitute for mayonnaise.
Strain the yogurt in a fine mesh colander that is resting in another bowl in the refrigerator over night, I put a plate on top
Peel the cucumber, cut in half and scoop out the seed, then shred by hand or in the food processor using the shred attachment
spread the cucumber on a cloth napkin or towel and sprinkle a little salt on top then squeeze out the water. You will be amazed at how much comes out
Put in to a food processor with the yogurt
Measure everything else and puree
Recipe – Approx. 4 Cups
Greek Yogurt is packed with protein, calcium and live bacterial cultures. Greek compared to regular has double the protein, lower in sodium and half the sugar. It also help you lose weight by keeping you full on fewer calories. It’s great for vegetarians due to its high Vit. B12 content. An eight-ounce serving has 1.4 micrograms of B12, about 60 percent of what an adult women needs daily.