by CCFN | Mar 14, 2016 | Appetizers
Ingredients: 5 chopped tomatoes 1 cup finely chopped red onion 2 chopped hot peppers 2 chopped sweet peppers 2 Tbsp chopped cilantro 2 finely chopped garlic cloves 2 tsp salt Fresh juice from 2 limes Directions: Wash, chop and mix all ingredients together and you will...
by CCFN | Mar 14, 2016 | Appetizers
Ingredients: 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil Directions: In a blender, chop the garlic. Pour garbanzo beans...
by CCFN | Mar 14, 2016 | Appetizers
Ingredients: 2 large chard, collard and/or kale leaves, rinsed and dry 1⁄2 avocado Juice from 1/2 lemon 1 cup carrots, chopped 1 cup tomatoes, chopped salt and pepper to taste 1/4 teaspoon chipotle spice (optional) 1 cup apple, chopped (optional) 1/2 cup chopped onion...
by CCFN | Mar 10, 2016 | Appetizers
You’ve probably heard of enchiladas before, but you might be thinking about a rolled tortilla filled with chicken, or beef, topped with melted cheese and sauce, which is more like a Mexican enchilada. These enchiladas -Guatemalan enchiladas- are made by topping a...
by CCFN | Feb 29, 2016 | Appetizers
Ingredients: 1 medium sized beet, roasted. To roast: place beets in a covered dish and bake at 425F for 45-60 mins or until soft. Let cool, then peel and chop into quarter inch pieces. One 15-ounce can of chickpeas (or 1.5 cups cooked chickpeas) 2 Tbsp lemon juice...
