Notes:
Avocado sorbet recipe is a very good for the detoxification of the body and is a common practice as many people use in order to rid the body of toxic substances or lose some weight quickly. There are many different ways to make it, this one here is a very nutritious and a very healthy recipe and you would love it.

Servings: 6

Ingredients:
Sherbet: 2 large avocados, 1 cup dry wine, 1vcup water, 0.44 lbs. sugar, Tabasco, salt, pepper, 2 green lemons Melon balls: 1 large melon, 1 tablespoon old wine vinegar, 3 tablespoons honey

Directions:
Peel the avocados and pour lemon juice over them. Boil the water and sugar. Mix the avocados with syrup, wine, some drops of Tabasco, and a pinch of salt. Sieve to separate the remaining liquid from the mixture. Place the mixture in an ice-cream machine. Bring the vinegar to boil. Add honey and allow it to boil again. Set aside. Prepare the lemon balls and cover them with the vinaigrette. Place 3 scoops of sherbet on a serving dish. Place the lemon balls around them. Add one spoon vinaigrette.

Submitted by:
danielle

Notes:
A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of Collioure in particular, famous for its anchois. It is typically served with an assortment of raw vegetables, or spread on little toasts.

Servings: 4

Ingredients:
Anchoiade: anchovy fillet, garlic, olive oil Vegetables: carrots, tomatoes, celery, zucchini, fennel, fava bean, small artichokes, green onions Herbs: basil, thyme, lemon, tarragon, mint Salad: purslane, mesclun (chervil, arugula, leafy lettuces and endive in equal proportions), arugula, TREVICE, endive

Directions:
Peel the vegetables and cut into fine, small strips. Cook for 2 minutes in boiling water. Mix the herbs and salads. Place on a serving dish with the previously cooked vegetables. Season with the anchoiade.

Submitted by:
ella

Notes:
Familiar elements like poached eggs, crab cakes, and a béarnaise sauce (based on the more famous Hollandaise sauce) are brought together in this all-new dish. For successful poached eggs, begin with eggs at room temperature. Make sure there is enough water in the saucepan to cover the eggs completely, then bring the water to a simmer (160 to 180 degrees F). Crack one egg at a time into the simmering water, or crack them into individual bowls and slide the eggs into the water. Cover the pan and turn off the heat. For medium-firm yolks, leave the eggs in the pan for exactly 3 minutes. Remove with a spatula. Adding just a little white vinegar to the water helps prevent the eggs from breaking.

This recipe also calls for clarified butter. To make clarified butter, place ordinary butter in a heavy saucepan and melt it over low heat. Remove the pan from the stove and let it sit for 5 minutes. Skim the foam from the top of the melted butter. Very slowly, pour the melted butter into another container. Do not let the solids at the bottom of the pan also go into the container. The butter in the container is now “clarified.”

Servings: 6

Ingredients:
Crab Cakes 3/4 cup Dungeness Crab Meat, leg and body 10 g Finely chopped shallots 1 egg 2 tbsp bread crumbs 1 tsp mayonnaise 1/2 tsp Dijon mustard 3 g sliced green onion Tandoori Bearnaise 4 egg yolks 1 tsp white wine vinegar 1 g chopped fresh tarragon 2 tsp white wine 1/2 tsp tandoori paste 1 cup browned butter

Directions:
Crab Cakes Combine all ingredients and mix gently, being sure not to break up all the crab meat making it mushy. Tandoori Bearnaise Combine egg yolks, white wine vinegar, white wine and tarragon in a stainless bowl. Whisk aggressively over a double boiler being sure not too make scrambled eggs. Remove bowl from direct steam heat to reduce temperature if it is cooking the eggs too quickly. Once a smooth foamy texture is achieved then very slowly whisk in the browned butter one drop at a time. Continue until all the butter is incorporated. Add the tandoori paste and a touch of seasoning. Plating Sear the crab cake in a pan on both sides over medium heat to cook all the way through. Poach two eggs in turmeric water to desired doneness. Remove from water and pat dry on a cloth. Place on top of the crab cakes and top with the tandoori Bearnaise.

Submitted by:
sheena

Notes:
Galette is, in fact, a French term signifying a flat cake that can be either sweet or savory. They can be made from puff pastry, yeast raised dough like brioche, or with a sweet pastry crust. The toppings can vary also; ranging from fresh, candied or dried fruits, creams, nuts, and jams for sweet galettes, with savory ones being topped with an assortment of meats and/or cheeses.

Servings: 4

Ingredients:
almonds, 4.48 oz. (about ½ cup) sugar, 7 tablespoons flour, 5 eggs. 1 lb. raspberries or seasonal red fruits, 3.5 oz. (7 tablespoons) thick cream (creme fraiche), 3.5 oz. (7 tablespoons) creme patissiere (vanilla flavored custard filling for pastries and cakes), raspberry sauce.

Directions:
Mix the almonds, sugar, flour, and eggs, creating a dough. Spread this dough as thin as possible in a cake form. Bake it in a preheated oven for about 5 minutes. Meanwhile, mix the creme patissiere with an equal amount of cream. Place the almond cake in the middle of a plate. Pour the cream on one side of the cake. Top with red fruits. For decoration, add some mint leaves, raspberry sauce, and berries. You may serve the rest of the cream in a gravy bowl. In another bowl, serve the rest of the raspberry sauce.

Submitted by:
allen

Notes:
Dress and raise the daurades in net, cut them three parts then of it.
Peel the onions and core the bell peppers. Peel and thin out the bulbs
of dill, cut everything in big Julian. Cooking: In a chain, make to heat a
spoon to soup of olive oil and to cook to soft fires the onions, the dills.
After some minutes add the bell peppers, season salt and pepper then.
Let cook until pity of the vegetables, add 2 cl of vinegar of Sherry then.
Put to cook to olive oil the nets of daurade, in an anti-adhesive frying
pan, and season. Prepare a vinaigrette with the rest of vinegar and oil.
Schooling: On the plates, spread a bed of mesclun, season vinaigrette,
arrange the nets of daurade and surmount the set of the Julian of bell
pepper.

Servings: 4

Ingredients:
17 ½ oz. duck foie gras, 1 ½ oz. flour, 4 medium potatoes, 4 cups Banyuls wine, salt, pepper, 4 cups peanut oil, 7 oz. corn salad, 1 ¾ oz. walnut oil vinaigrette, 4 pears, 3/4 oz. butter, 1 vanilla stick, 3 onions, 1 ¾ oz. butter, 1 ¼ cups sugar. For balsamic vinaigrette with walnuts: 2 cups colza oil, 1 ½ cups walnut oil, 5 cups Sherry vinegar, 5 cups wine vinegar, 1 oz. mustard, 1 oz. salt, pepper, ¾ cup boiling water

Directions:
Reduce the Banyuls until it becomes a thick syrup. Reserve. To crystallize onions, first dice them. Melt butter in a pan and add brown over low heat. Add the balsamic vinegar. Reduce, season, and reserve. To prepare the crystallized pears, first peal and coarsely chop the fruit. Sweat them in butter. Add vanilla, sweeten slightly, and reserve. Slice the foie gras. Peel and grate the potatoes. Roll these potato pieces around the pieces of foie gras. Fry in very hot oil. Season the leaves of corn salad.

Submitted by:
alexa

Notes:
4. How do I calculate my percentage weight loss?
Losing weight can sometimes be very difficult. Requires lots of energy and motivation. Knowing how to calculate your percentage weight loss can be a booster for the rough times with the result encouraging you to perform.

http://www.how-weight.com/

Servings: jjjjjjjjjjj

Ingredients:
jjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjj

Directions:
lllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll

Submitted by:
karam

Notes:
a tasty, filling treat you can have any time of the day!

Servings: one

Ingredients:
fage 0% yogurt
almond butter
vanilla extract
sweetener

Directions:
if you are looking for a night time treat mix a quarter cup of yogurt with a tsp of almond butter a dash of vanilla extract and sweetener to taste.

Submitted by:
Faye

Notes:
very colorful if you use red green and yellow bell peppers about 350 calories a serving

Servings: serves 3

Ingredients:
two cans kidney bean two tomatoes 1 chicken breast cup choped red onions cup choped white onions cup choped bell peppers chillie enought to make it as as you like

Directions:
cook chicken first cut everything up put it all in a pot cook on medium about 45 minutes

Submitted by:
Kathleen

Notes:
Healthy Soup

Servings: Enjoy! xoxo

Ingredients:
Lrg Frying Pan: steam some shredded cabbage and carrots in some sauted minced garlic with 100% olive oil in one pot

Lrg Cooking Pot: add into broiled water some chopped up celery, parsley, onions, red pepper, mashed pumpkin meat… add seasoning for taste (chicken adobo, pepper, and hot whole pepper to boil *…..no salt)

*do not cut open

Directions:
….once veggies are steamed add into the broiling pot with the rest of the ingredients and bring fire to a low heat allowing soup to cook for another 20-30 minutes

Submitted by:
Claudinelle

Notes:
For a low-fat veggie dip or sandwich spread, I recommend 16 oz plain Greek yogurt combined with one pkg of Ranch dip ‘powder’ mix

Servings: varies

Ingredients:
16 oz ff plain Greek yogurt, 1 pkg powdered ranch dip mix

Directions:
Stir and serve. Use as veggie dip or low-fat sandwich spread.

Submitted by:
Marci