Issue link: https://cp.revolio.com/i/1515290
Page 12 | Abby's Magazine | instagram.com/abbyshealthfood "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" Café Eden RECIPES Café Eden RECIPES Organic Beet Salad with Red Onions 6-8 Servings 2 pounds (approximately 10 medium-sized) organic red beets, roasted 1 cup organic red onion, sliced 2 teaspoons organic red wine vinegar 2 tablespoons organic sunflower oil 2 teaspoons organic basil, chopped 2 teaspoons organic balsamic vinegar Pink Himalayan salt to taste Preheat the oven to 350 degrees. Remove the tops and the roots of the beets. Cut the beets in half. Toss with ½ the sunflower oil. Place on a baking sheet and roast for 35-40 minutes. Once roasted, peel the beets and cut into slices. Mix with red wine vinegar, remaining sunflower oil, balsamic vinegar, and salt. Garnish with chopped organic basil and red onion. Chicken Salad 6 Servings 4 cups cooked, chopped organic chicken breast ¼ teaspoon of sea salt ¼ cup sliced organic almonds 2 tablespoons chopped organic celery ¼ cup diced colored organic pepper ¼ cup diced organic onion 1 cup organic Vegenaise 2 tablespoons of organic lemon juice salt and pepper to taste ¼ cup organic raisins (optional) In a mixing bowl, combine all the ingredients and mix well. Refrigerate for at least one hour. Sweet Potato Wedges 4 servings 2 organic sweet potatoes, cut into wedges 4 tablespoons organic olive oil 1 teaspoon organic garlic powder or fresh organic garlic organic sea salt to taste Preheat oven to 400 degrees. Toss the wedges with the oil, garlic and sea salt. Roast in the oven for 15-20 minutes or until lightly browned.