that sounds super , i will make that for sure> so healthy

i didnt' know you could saute onions in water.. much better choice then in oil..... that's a great tip for me.....:happy:

Cool, let me know how you like it.

i know i will like it.....just by looking at the ingredients... thanks again...

Since the last one was so well received, here's another healthy but off-colored concoction for your consideration. One of the things I try to avoid is any bottled salad dressing, not because of the fat exactly but mostly due to all the other ghastly chemicals and salt that they are loaded up with. Plain balsamic vinegar is a stable in my diet but for variation I throw the following in a blender:

Some ripe avocados (a "good" fat).
Pomegranate juice (anti-oxidant, adds liquid [and calories - cut it with water])
Raspberry vinegar
Lemon (to combine with the vinegar and burn through your stomach. actually i do it as preservative for the avocados)

Blend and adjust to taste. Makes a creamy and satisfying dressing if you like raspberry vinaigrette, despite its odd mauve color. I might toss in a walnut as well but then the fat level is getting up there.

That sounds great!

I make this and keep it in the fridge. It is awesome on any cooked veggie, especially kale, which has become a a special favorite. This recipe came from Spark People.

Chef Meg's Favorite Ginger-Garlic Sauce

2 Tbs low-sodium soy sauce
1/4 cup rice wine vinegar
1 Tbs tahini
2 garlic cloves, minced
1 Tbs fresh ginger, chopped
1 lemon, zested and juiced
1/2 tsp red pepper flakes
2 tsp toasted sesame oil
1/4 cup olive oil

Put all ingredients in a blender or small food processor. Store in a jar in the fridge. Heat a couple of tablespoons as needed for tasty steamed vegetables or baked tofu.

Servings: 12

Nutrition Facts
Serving size: 1/12 of a recipe (0.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 57.11
Calories From Fat (80%) 45.9
% Daily Value
Total Fat 5.93g 9%
Saturated Fat 0.82g 4%
Cholesterol 0mg 0%
Sodium 90.91mg 4%
Potassium 49.81mg 1%
Total Carbohydrates 2.85g <1%
Fiber 0.16g <1%
Sugar 0.06g
Protein 0.39g <1%

I just got a Vitamix and here's a fun smoothie!

Tropic Tango Smoothie (its in the VItamix recipe book)
1/2 cup water
1/2 lime, peeled
1 banana, peeled
1 cup fresh spinach, washed
2 apples, quartered, seeded
1 cup ice cubes

BLEND AND ENJOY

These look so good! I put mine on Pinterest. http://pinterest.com/ladycne/nutritarian/

I especially love the stacked veggie enchilada one? I do not use the oil, cheese and I use cashew sour cream. Yumm.



Stacked Roasted Vegetable Enchiladas
ingredients:
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

directions:
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

adapted from The Roasted Vegetable by Andrea Chesman