Issue link: https://cp.revolio.com/i/1056056
Page 30 | Abby's Magazine - www.AbbysMag.com From Our Café From Our Café From Our Café "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG SF SF DF DF Chicken Salad 2 servings 2 cups cooked boneless, skinless chicken meat, chopped ½ cup blanched almonds ½ cup Vegenaise ½ cup organic raisins ¾ cup diced organic vegetables. A mix of organic celery, organic peppers, and organic onions 1 TBSP organic lemon juice Sea salt and black pepper to taste In a medium bowl, combine chicken, diced vegetables, raisins, blanched almonds, and lemon juice. Add Vegenaise. Mix all ingredients together and serve with or without bread of choice. Curry Chicken Salad 3 Servings 3 cooked boneless, skinless chicken breast. Halved and chopped 3 organic celery stalks, chopped ½ cup shredded organic carrots 2 tsp curry powder 1/3 cup Vegenaise Pinch of sea salt In a medium bowl, combine chicken, celery, and carrots. Add Vegenaise, curry powder, and sea salt. Mix all ingredients together and serve with or without bread of choice. Organic Mashed Cauliflower 4 servings 1 organic cauliflower cut into florets, discard or compost the core 2 TBSP organic olive oil 2 organic garlic cloves ¼ cup diced organic onion Sea salt and pepper to taste Bring about 2 cups of water to a boil in a pot. Place cauliflower in a steamer over boiling water and cover. Steam until cauliflower is tender, about 10 minutes. In a small skillet on medium heat, cook and stir garlic and onion until softened. You may also roast the garlic and onion if preferred. Transfer the cauliflower to a food processor, cover and blend. Add in onion, garlic and sea salt to taste. Enjoy. DF DF NF NF DF DF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG V