New World Recipes

There are enough recipes in books, magazines, TV an the Internet. What makes this recipe collection different?

Besides being my own variations of World Cuisine, these recipes are quasi-vegetarian, highly nutritional with the option to add animal protein. The quasi-vegetarian term is because I haven’t quite figured out a good veggie substitute for the fish sauce in the recipe below…if anyone has ideas, please let me know!

I’ll add more recipes in time along with photos…(I love this kind of publishing, no real deadlines!)

THAI SPRING SALAD

Figure out how many people you want to serve. Next, grab a large bowl  that will hold enough to serve everyone. Add:
Mung Bean Sprouts
Mint, fresh leaves shredded into strips
Cilantro, chopped
Basil, fresh leaves shredded into strips
Organic Spring greens
Carrot, grated
Avacado, chopped
Peanuts, chopped (toasted almonds can be substituted)

SALAD DRESSING (double the recipe if you think you need more dressing)

1 clove of minced garlic
3 Tbs Blue Agave Sweetner (or substitute 2 1/2 T of Honey or Sugar)
2/3 cup of water
1 1/2 – 2 Tbs of fresh lime juice
5 Tbs of Fish Sauce
1 minced serrano chili (or substitute red pepper flakes)

Combine the salad dressing ingredients and toss with the bowl of veggies. Serve immediately.

FOR MEAT EATERS: Add steamed and cooled shrimp.

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