Ingredients:

• 6 hard boiled eggs (large or exra large)
• 1 TBS. mayonnaise
• 1`1/2 tsp. Dijon mustard with white wine (Trader Joe's is yummy)
• 1 1/2 tsp. horse radish
• 1 tsp. relish
• 1/2 tsp. finely diced red Bermuda onion
• 1/4 tsp. dried ginger
• dash of ground black pepper
• dash of pink Himalayan salt
• dash of paprika
• sprig of fresh rosemary (optional)

Directions:

1. In a medium sized pot place 6 raw eggs in a single layer and add enough cold water so it measures one inch above the eggs. 
2. Bring water to a rapid boil for 1 minute.
3. Cover the pot and remove eggs from the heat.
4. Large eggs should sit in the boiled water for 12 minutes and extra large for 15.
5. Drain the eggs and cool before peeling.
6. Cut eggs into 12 neat halves.
7. Gently scoop out the egg yolk and place in medium mixing bowl.
8. Put the 12 sliced egg white halves on a plate.
9. Add the mayonnaise, mustard, horse radish, relish, onion, dry ginger, black pepper, and sea salt to the egg yolks.
10. Mix all ingredients thoroughly by hand with a spoon.
11. Scoop out and place enough mixture to fill the 12 sliced egg white halves.
12. Sprinkle with paprika and garnish with 1 fresh rosemary sprig.

YUM FACTOR: These deviled eggs are creamy with a slight kick and a hint of sweetness. Something for everyone.
NUTRISH FACTOR: Eggs whites are an amazing source of high quality available amino acids- the building blocks of protein. The cooked egg yolk is an excellent source of biotin-one of the B Complex vitamins necessary for energy production and healthy nails, skin & hair.The recommended daily allowance for biotin in adults is 30 mcgs. and one cooked egg provides 25mcgs. 

*Gluten-free/Milk-free
**NOT WAHLS Protocol Compliant
​Copyright 2017 Mary Ann Reidy

Ingredients:

• 12 oz. extra firm tofu
• ¼ cup diced raw carrots
• ¼ cup sliced raw scallions (use all but the roots at the end of the bulb)
• ¼ cup sesame tahini
• 2 TBS. red miso paste (not powder)
• 1/8 tsp. ground dill weed
• dash of cayenne pepper
• 1 TBS. avocado oil (optional) 

Directions:

1. In a large mixing bowl add:

• extra firm tofu
• diced raw carrots
• sliced raw scallions
• sesame tahini
• red miso
• dill
• dash of cayenne ​

1. Begin stirring with a large wooden or metal spoon.
2. When mixture is evenly mixed switch to hand mixing to further blend ingredients.
3. Form into 4 equal patties

Cooking Options:
Lightly fry tofu burgers in 1 TBS. heated avocado oil on medium heat until both sides are golden brown.  Approximately 3 minutes for each side. 5-6 minutes total.
(Hint: when you use extra firm tofu, hand mix, form/pack patties by hand and cook each side until golden brown, your burger should flip without breaking.)
OR
Bake tofu burgers in a preheated 350-degree oven for 20 minutes: 10 minutes on each side. Burger will be dryer and less crispy but the chance of the tofu burger crumbling is reduced when plating and eating.
   4. Serve in a sesame seed pita pocket or on a gluten-free or grain-free roll with alfalfa sprouts for extra crunch and phytonutrients.
 *Gluten-free/Vegan
Copyright 2017 Azar/Reidy  “Fantasy Farm Foods” 

Ingredients:

• 2-1/2 lbs. peeled and cubed organic butternut squash
• 4 cups/1 QT filtered or spring water
• 1 cup dried cranberries (preferably fruit juice infused)
• 2 large sliced garlic cloves
• 1/2 cup diced red Bermuda onion
• 1/3 cup chopped scallions
• 2 TBS. coconut oil
• 1 tsp. cinnamon
• 1 tsp. turmeric 
• 1 tsp. nutmeg
• 1 tsp. Pink Himalayan salt
• ½ tsp. ground ginger
• 1/8 tsp. ground black pepper
• A sprinkle of sweet paprika & black pepper
• Use Organic vegetables, fruits, oils & spices whenever possible
  
  

Directions: 

1. Pour enough filtered water into a large stainless steel pot to cover the bottom.
2. Place a stainless steel steamer in the large pot. The water in the large pot should just come to the bottom of the steamer.
3. Cut peeled & seeded raw butternut squash into 1 inch cubed pieces.
4. Place all of the squash in large pot on top of steamer.
5. Steam on medium heat for 30-40 minutes.  Check after 20 minutes to make sure there is enough water in the bottom of the large pot under steamer.
6. At 30 minutes check squash for tenderness.  You want the squash to be soft enough to blend and chew, but not mushy.

      While squash is steaming:

1. Slice garlic cloves
2. Chop scallions
3. Dice red Bermuda onion
4. Heat 2 TBS. organic coconut oil in a medium saucepan or frying pan.
5. Pour in above ingredients and sprinkle with cinnamon, turmeric, nutmeg, ground ginger, Pink Himalayan salt and black pepper.
6. Stir all ingredients and sautee until garlic and onions are golden brown. Mixture will have a pasty consistency. 
7. Place ½ steamed squash in your Vitamix machine or high-speed blender and keep the remaining steamed squash in the steamer while you discard the remaining water from large pot.
8. Add the sautéed seasoned garlic, onion & scallions to the butternut squash in the Vitamix machine and blend on high until all the ingredients are well mixed and creamy.
9. Pour blended soup ingredients into the empty large pot.
10. Gently place the ½ steamed squash cubes that are still in the steamer into the large stainless steel pot filled with your creamy soup mixture.
11. Gently intermix the butternut squash cubes into the blended soup.
12. Gently mix in ½-1 cup of dried cranberries.
13. Heat on low to desired temperature. Stirring gently.
14. Pour into a large soup bowl and garnish with sweet paprika & ground black peppercorns before serving.

YUM FACTOR: Creamy, sweet and bursting with all the warming flavors of cinnamon, nutmeg & ginger.
NUTRISH FACTOR: 1 cup of this winter squash provides 297% of your daily Vitamin A requirements (in the form of beta carotene) and  48% of your Vitamin C needs-both necessary to help your immune system kick butt during the cold weather months.  Also an electrolyte contributor with 493mgs of Potassium and a healthy gut helper with 2.8 grams of Dietary Fiber. 
Yields 6- 1 cup servings
*Gluten Free/Vegan
​Copyright 2017 Mary Ann Reidy