Aloe:
Aloevera comes from the Aloevera plant. It is a natural component with powerful healing properties and its main active ingredient is Acemannan.
Aloe Vera can be taken Externally or internally via herbal products. The range can be from Herbal creams, Shampoos, soaps, and drink products.
For the salsa:
Directions:
Combine salsa ingredients in a bowl and set aside to let flavors develop.
Place salmon on a baking pan coated with cooking spray. Spread mustard on filets and sprinkle with pepper. Broil 10 to 12 minutes until salmon is done.
Top each filet with salsa, garnish with fresh mint.
For marinade:
For sauce:
Prepare marinade. Place chicken breasts in a large resealable plastic bag and cover with marinade. Seal bag and place in refrigerator for at least eight hours. Combine sauce ingredients in a small bowl, stir well, cover and refrigerate. Grill or broil chicken until cooked through. Thinly slice cooked chicken breasts diagonally into strips. Serve chicken with sauce on the side and garnish with shredded cabbage and chopped tomato.
Preheat oven to 450 degrees. Combine eggs, bacon, pepper and nutmeg in bowl and set aside. Add onion to skillet coated with cooking spray, saute until lightly browned. Add spinach, cover and cook 2 minutes. Add egg mixture, cook over medium-low heat until eggs are almost set. Cover handle of pan with foil (to avoid melting) and bake in oven for 5 minutes. Remove, sprinkle with cheese and return to oven until cheese melts.
Combine sun-dried tomatoes and boiling water in a bowl. Cover and let stand 30 minutes to rehydrate, then drain. Slice thinly and set aside. Place a nonstick cooking pan over high heat, spray with cooking spray, add shrimp and green onions and saute for five minutes. Add sun-dried tomatoes and all other ingredients except the parmesan cheese. Cook 1 to 2 minutes until heated through, sprinkle with cheese and serve hot.
Preheat oven to 350 degrees. Place tenderloin in shallow baking pan coated with cooking spray. Combine all ingredients and brush over tenderloin. Bake for 50 minutes or until meat thermometer registers an internal temperature of 160 degrees. Garnish with fresh herbs.
For sauce:
For meatballs:
Directions:
In a saucepan, saute the onion, ginger and garlic in oil until the onion is soft. Add the curry, cumin and cayenne and stir for one minute. Add three cups of chicken broth and bring to a boil.
Combine all meatball ingredients in a bowl and roll into golf ball-sized meatballs. Drop into the boiling broth, cover and simmer on low for 7 to 10 minutes until done. Remove with a slotted spoon and set aside.
In a separate bowl, whisk the cornstarch into remaining ½ c. of broth. Pour this mixture into simmering broth in saucepan and bring it to a boil. Add salt to taste.
Serving suggestions:
Cover each plate with spinach leaves and place meatballs on top. Spoon curry sauce over meatballs and serve plain nonfat yogurt as a garnish.
