**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE
2 Eggs, Hard Boiled
1/2 Stalk of Celery, Diced
1 Tablespoon Light Lemonaise
Ground Pepper (to taste)
1 Slice Brown Rice Bread,
lightly toasted (optional)
Boil Eggs – Place eggs in pot, cover with water, and boil on high heat for 10-12 minutes.
In a small mixing bowl, chop peeled eggs into eighths, and mix with Lemonaise. Stir in celery and pepper.
Serve on a slice of toasted bread.
Variation: Serve in a bowl with thick cucumber slices for scooping.
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1.5 Cups Water
3/4 Cups Quinoa
2 Cups Rice Milk
2 Ripe Bananas
2 Tablespoons Local Honey
1 Tablespoon Butter (optional)
1 Teaspoon Vanilla Extract
Bring water and Quinoa to a boil in a medium-size pot. Reduce heat, cover, and simmer for 15-20 minutes, until Quinoa is expanded and soft. Remove from heat.
Blend rice milk, bananas, and honey until smooth. Pour into pot with Quinoa.
Place the pot over medium heat. Cook and stir until the mixture becomes thick and creamy, 10-15 minutes. Remove from heat. Stir in butter and vanilla.