Recipes Using Cholula Hot Sauce

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Cholula hot sauce is a brand of sauce from Jalisco in Mexico that has so far not received the world wide recognition as other brands such as Tabasco. Cholula is available in four distinct flavours, original, chipotle, chili lime and chili garlic. Here are two recipes shared by John Smither that use this hot sauce to add to their fiery taste.


Get recipes: How to Make Two Recipes Using Cholula Hot Sauce

Tips on Preparing Tossed Salads



Wash your greens and vegetables speedily in cold water and dry using paper towel. Chill if not used right away. Tear the greens and chop other crisp vegetables. Toss at once in enough unrefined oil to cut edges. Only then you should add your chopped wet vegetables, like tomatoes, and your choice of dressing. This process will avoid vitamin loss and will keep the salad crisp.

Use all types of colorful crisp vegetables to lend nutrients and beauty to your salads. Rely heavily on sprouts, as growing your own sprouts ensures you cheap, fresh, unsprayed greens all the year round. They add excellent variety in taste and texture and abundant vitamins. Raw vegetables are a necessary part of a good diet.

Recipes of Tossed Salads

CARROT, CABBAGE, AND RAISIN SALAD
1 cup finely shredded cabbage
3 cups grated carrots
1/2 cups raisins
1/2 cup mayonnaise
1 /2 teaspoon sea salt
1 teaspoon raw honey
2 teaspoons lemon juice
Mix the veggies and raisins. Mix the mayonnaise, salt, honey and lemon juice. Stir all ingredients well.

DRIED FRUIT SALAD
SERVES 6
4 ounces of dried apples
12 ounces of mixed, dried fruit juice of one large lemon
1/4 cup raw honey
Chop fruit into little bite sizes. Toss with lemon juice, then honey to coat every piece. Cover and refrigerate or keep in a cool place until moist.

JERUSALEM ARTICHOKE SALAD
SERVES 4
5 to 6 Jerusalem artichokes, grated
2 carrots, grated
stalks of celery, strung and chopped fine
1/3 cup chopped parsley
homemade mayonnaise or other dressing
Garnish: carrot curls and black olives
Wash and grate or chop the vegetables. Mix lightly using desired dressing. Serve on top of a lettuce leaf. Garnish each plate or the salad bowl prior to serving. Other raw vegetables could be added. If desired, add a bit of spicy or hot sauce or seasoned sea salt to the mayonnaise.

MUNGBEAN SLAW
SERVES 6
2 cups mungbean sprouts 2 cups shredded cabbage 2 tablespoons dulse
1 small onion, grated
1/2 cup green pepper, chopped
2 tablespoons unrefined oil
Toss vegetables with the oil. Then add dulse and a favored dressing.

LENTIL SALAD
SERVES 8
2 cups lentils, rinsed
6 cups boiling water
1/2 cup apple cider vinegar
1/2 cup unrefined safflower oil
minced garlic
sea salt or tamari soy sauce paprika
Add lentils to water and cook around 30 minutes Or till tender. Drain and cool. Mix oil and vinegar and stir lightly into lentils. Flavor with garlic, salt, and paprika. Refrigerate and serve chilled having tomatoes and lettuce or alfalfa sprouts.

© 2011 Athena Goodlight

Stuffed Tomato Salad

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It's a stuffed fruit and it's a salad. It's a stuffed tomato salad!


6 large tomatoes
2 cups cooked garbanzos
4 tablespoons unrefined oil
2 tablespoons dulse
2 tablespoons roasted soy flour
2 tablespoons grated onion

Scoop up tomatoes.
Mix remaining ingredients.
Fill up tomato cavities.
Chill and serve on lettuce or raw spinach leaves.

SERVES 6


Taboolie Salad Recipe

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Tabouli, is a healthy and yummy Mediterranean food, commonly prepared with cracked wheat, garlic, mint, green onions, tomatoes,olive oil and lemon.  It is an excellent choice for picnics and quick snacks.  It tastes best  when chilled, but may also be served at room temperature.

2 cups cracked wheat cereal
1 cup chopped parsley 1/2 cup chopped onions.
2 tomatoes, chopped 1/2 to 1 cup lemon juice
1/2 to 1 cup unrefined safflower oil salt and pepper to taste

Soak the cracked wheat in 1 cup warm water for about an hour.
Add all the ingredients and toss together.
Chill prior to serving.
Don't miss this taste treat.

Flakes and Fruit Breakfast


3 tablespoons unrefined oil
2 cups flaked wheat, rye, triticale or rice (or mixture)
1/2 teaspoon sea salt
5 to 6 cups boiling water
1/4 cup soy flour
1 /2 cup raisins, chopped dates, or other chopped fruits
Sauté the flakes in oil.
Put in water and salt.
Cover and simmer until tender, around 15 minutes.
Stir in soy flour and fruit.
Simmer a couple of minutes more.

SERVES 8

Easiest Way to Cook Rice or Grains During Camp


brown rice, whole grain wheat, or other whole grains
pinch of sea salt
boiling water
thermos

Use a thermos or heavy sauce pan with a heavy, tightly fitting lid.
Fill thermos 1/3 full of whole grain.
Add a pinch of salt.
Fill the remainder of the thermos with boiling water.
Seal right away and let sit all night.
The grain will be set for breakfast.
You can't ask for an easier breakfast than that.
Grain could be eaten cold or reheated.

Homemade Granola Recipe


Granola bars are yummy and healthy snacks. What's even better is that you can make your own granola at home. Here's a simple recipe on making granola bars.

5 cups mixed wheat, rye and oak flakes
1 to 2 cups mixture of seeds and/or chopped nuts
1/2 cup unrefined oil
1/4 to 1/2 cup raw honey, molasses or maple syrup
5 cups wheat flakes

Stir first 5 cups of flakes, seeds or nuts, oil and sweetener.
Spread thinly on cookie sheets.
Bake 2 to 4 minutes in a hot 400 degree oven till lightly toasted.
Stir into left over flakes and fruit to cool and hold from lumping.
Cool entirely and store in air tight containers.

Organic Recipes: Grandma’s Country Mush

Rye flakes are actually steamed and flattened rye berries which is native to Southwest Asia. Prior to the 4th century B.C., rye was considered a weed.  Now it is a very popular grain used for making bread and brewing beverages. The flakes are commonly used as cereal for porridge or baking.  Here's a mush recipe using rye flakes.

6 cups boiling water
1 cup currants
1/4 teaspoon sea salt or salt to taste
2 cups flaked rye, or other flaked grain

Add altogether the ingredients to the water. Cover and simmer on low heat approximately 30 minutes, stirring once in a while.

SERVES 4 - 6

Bulgur Breakfast Recipe

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Bulgur (also known as bulghur, burghul or bulgar) is a cereal product made from different wheat varieties, but mainly from durum wheat. Its commonly used in Middle Eastern cuisine, including Turkey, Armenia, Greece, and Bulgaria.

1-1/2 cups bulghur-soy grits
1 /2 teaspoon sea salt
4 cups boiling water
1 /2 cup wheat germ
1/4 cup sesame seeds
1/4 cup chopped almonds

Stir grits and salt into water. Bring down heat, cover, and simmer for 10 to 15 minutes until almost tender. Add other ingredients and simmer a couple of more minutes. Add chopped dried apples with other ingredients if you want. Top with a bit of honey.

SERVES 8

Buckwheat Mush Recipe


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Buckwheat groat porridge was a common dish of the peasants in Western Asia and Europe especially during the 20th century.  It was brought to America by the Russian and Polish immigrants and it is commonly called "kasha."

SERVES 4

2/3 cup buckwheat groats
2/3 cup oat flakes
1/2 cup non-instant dry milk powder
1/2 cup raisins
4 cups boiling water

Mix the buckwheat groats and oats. 
Add the dry milk and raisins. 
Pour boiling water over the whole mix and bring to a really low simmer. 
Cover and simmer 10 to 15 minutes or till the grains are soft. 
Add honey to taste and serve!

Eggs in French Toast Recipe

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SERVES 6
6 eggs
6 slices whole wheat bread
2 tablespoons unrefined oil

Take out a 3 inch diameter center from each piece of bread.
Oil hot griddle.
Toast bread on one side.
Flip bread over (maintain griddle oiled) and break an egg carefully into the hole in every piece of toast.
Season to taste.
(Toast the center portions for the children to snack on while breakfast is still cooking.)