LAS VEGAS EVENTS RECIPES:
Noni Rice Stir fry
This is a huge recipe, so if you don't have a wok, use the biggest frying pan or
pot you have. This recipe can easily be halved. I think it's special
because it's so easy to make, and if unexpected company drops by, you can whip
it up in no time and it can be a side dish or the main meal. If you don't
have tamari just use soy sauce.
1TBS vegetable oil
1TBS-minced garlic
1TBS minced fresh garlic
1-cup sweet onion
½ cup bok choy chopped
1 cup green peas fresh or frozen
2 large eggs, beaten
½ LB cooked tofu
2 whole green onions, chopped
¼ cup tamari sauce
¼ cup NONI JUICE
¼ cup vegetable stock
3 cups cooked long grain rice
In a wok, heat the oil and stir fry the garlic, ginger, and onion slices until
the onion slices are translucent. Add the remaining ingredients and saute
until the eggs are cooked and all the vegetables are heated thoroughly,
including the rice.
Vegetable Curry
2 tsp. Cumin seeds
1 tsp salt
1 tsp ground Mustard
2 tsp ground Turmeric
½ tsp ground cayenne pepper
½ stick butter
2 cups wax or green beans, cut into 1-inch pieces
2 medium red potatoes, peeled and diced
2 medium carrots, peeled and diced
1 red onion diced
1-cup plain yogurt
1-cup fresh green peas
½ cup NONI JUICE
To make the curry powder, combine the cumin seeds, salt, mustard, turmeric,
coriander, and cayenne. Grind this mixture together in a coffee grinder.
Heat butter in a pan and add all the curry powder, stiring to blend. Add the beans, potatoes, carrots, and onion, and ¼ cup of NONI JUICE, cover and cook until the vegetables are tender, about 10 to 15 minutes. Add the yogurt, ¼ cup of NONI JUICE, and peas to the pan and stir until all the vegetables are coated with the yogurt and NONI JUICE mixture thoroughly heated. Serve over rice.
Vegetable Chili
Around my house, I refer to this as garden chili because in the summertime I
just go outside and pull up onions, zucchini, yellow squash, tomatoes, and bell
peppers to put in this dish. If you have any leftovers, add some rice and
roll the whole mess up in tortillas to make wonderful burritos.
1 yellow squash, chopped
1 zucchini, chopped
2 yellow onions, diced
4 garlic cloves crushed
1 red bell pepper, diced
1 green bell pepper, diced
½ cup olive oil
2 14 oz. Cans plum Italian tomatoes, chopped, with the juice retained
1 LB. Fresh plum tomatoes
2TBS. Chili Powder
1TSP Ground Cumin
1TBS. Dried Basil
1TBS. Dried oregano
Salt and pepper to taste.
½ cup fresh parsley chopped
1 32oz. Can of kidney beans, drained
1 32 oz. Can garbanzo beans, drained
3TBS. Fresh dill, chopped
Juice of ½ lemon
1 cup NONI JUICE
In a large pot, sauté the squash, zucchini, onions, garlic, red and green
peppers, ¼ cup of NONI Juice, in the olive oil. Add the tomatoes, ¼ cup
NONI JUICE, seasonings, kidney beans, garbanzo beans, dill and lemon juice and
the last ½ cup of NONI juice. Stir to mix well, cover, and simmer 45 to 50
minutes.
Pasta and Grape Salad
For the salad
1 ½ cups of red and green grapes, mixed
1 cup diced fresh fruit of your choice
1 whole green onion, thinly sliced
1 ripe avocado, peeled and diced
Grilled vegetables of your choice
Salad greens of your choice
4 oz bow tie pasta, cooked
For the dressing
1/3 cup sour cream or plain yogurt
2 TBS. White grape juice
2 TBS. Grapeseed oil or other vegetable oil
¼ cup Premium Reserve White Wine
½ TBS. ground Cinnamon
¼ tsp. Paprika
Serves 4 to 6
In a large salad bowl, mix all the salad ingredients together. In a small
bowl mix together all the ingredients for the dressing in a small bowl and pour
over the salad. Serve well chilled.
Coleslaw
1 medium cabbage grated
1 onion, grated
1 carrot, grated
1 green bell pepper, chopped
2TBS. Sweet relish
¼ cup Premium Reserve
½ cup mayonnaise
½ tsp. Lemon juice
½ tsp. White vinegar
Serves 6
