Summer...

Hi guys! don't you just LOVE this Pict! :)

I am trying to figure out the schedule for summer classes- summer is even more busy it seems!!

In the meantime here are some yummy recipes...

Ingredients

• 2 beef tomatoes
• 2 tsp olive oil
• 50g risotto rice
• 2 spring onions , chopped
• 1 small courgette , chopped
• 50g chestnut mushrooms , wiped and sliced
• 250ml vegetable stock (such as Marigold)
• ½ tsp dried mixed Italian herbs
• 6 fresh basil leaves
• 1 tbsp finely grated parmesan
• handful of rocket leaves

1. Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
2. Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
3. Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
4. Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top. from bbcgoodfood.com

Oatmeal Cookies

1 1/4 cups quick-cook old-fashioned oats

1/2 cup whole-wheat pastry flour

2 tsp flaxseed meal

1 tsp cinnamon, ground

1/2 tsp baking powder

1/4 tsp sea salt

1/2 cup agave nectar

1 large egg whites

2 tsp unsalted almond butter

1 tsp pure vanilla extract

1/4 cup chocolate chips- OR raisins or craisins or whatever you like

1. Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.


2. In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.


3. In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla.


4. Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.


5. Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days. From Clean eating

Veggie wraps

hen you roast aspaagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week

1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

From vegetarian times.com