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VEGETABLE
1 cup sour
cream
1 cup plain
yogurt
1 packet
dehydrated vegetable soup
1 tbsp.
Ancestral vinegar
Mix and let
stand for a few hours to fluff the dehydrated
vegetables.
Serve with a
variety of vegetables
(steamed
broccoli, celery, radishes, red or green peppers).
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QUICK
3 tbsp. mayonnaise
3 tbsp. dehydrated
vegetable soup
1 small plain yogurt
1 tbsp. Ancestral
vinegar
Mix all ingredients.
Serve with vegetables of your choice.
ONION
1 cup of
yogurt
1 packet
onion soup
1 packet
mushroom soup
2 tsp.
Ancestral vinegar
Mix and let stand ½
hour.
GARLIC
1 cup mayonnaise
2 tbsp. Dijon mustard
4 cloves garlic
2 tsp. lemon juice
1 tsp. Ancestral
vinegar
1 tsp. parsley
salt and pepper
Mix and refrigerate.
SPICY
1 cup mayonnaise
¼ onion, thinly sliced
2 tsp. Ancestral
vinegar
2 tsp. chives
2 tsp. chili sauce
½ tsp. curry
½ tsp. cayenne pepper
½ tsp. thyme
1 dash of salt
Mix well. Adds lovely
rose colour.
SALSA
1 red pepper, cut in
strips
1 small can diced
tomatoes
2 Jalapeno peppers,
seeded, finely chopped
4 tsp. Ancestral
vinegar
½ tsp. garlic salt
Mix and let stand at
room temperature for 1 hour.
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CRAB
5 oz. can crab meat
8 oz. cream cheese
¼ cup mayonnaise
2 tbsp. ketchup
¼ onion, finely chopped
1 tbsp. Ancestral
vinegar
salt and pepper
Drain the crab. Beat
cheese until creamy and add the other ingredients.
Add crumbled crab meat
and refrigerate.
LEEK
½ cup mayonnaise
1 small plain yogurt
1 packet leek soup mix
1 tsp. Ancestral
vinegar
salt and pepper
Mix and refrigerate.
MUSTARD
See garlic recipe.
Replace the 4 cloves of garlic with 1 only and
add 3 more tablespoons
of Dijon mustard.
TZATZIKI
2 cups
yogurt
1 ½ cups
peeled, grated cucumber, well drained
4 cloves
garlic
2 tbsp.
Ancestral vinegar
½ tsp.
cayenne pepper
1 tbsp.
fresh parsley, chopped
1 pinch of
salt
Mix well and
refrigerate.
GUACAMOLE
½ onion, finely chopped
2 hot peppers, seeded,
finely chopped
1 clove garlic, finely
chopped
2 ripe avocados
1 ripe tomato, skinned
2 tsp. lime juice
2 tsp. Ancestral
vinegar
1 pinch of salt
Spoon out avocados and
puree the flesh.
Boil the tomato for 30
seconds to remove skin.
Cut tomato in half to
remove seeds.
Mix all ingredients,
mashing well to obtain a uniform consistency.
Can be served cold or at
room temperature.
Delicious with tortillas
or as a dip with corn chips.
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