วันอาทิตย์ที่ 15 กันยายน พ.ศ. 2556

(Weight-Watchers-Recipes) Grilled Tomato Sauce with Basil from The Greens [restaurant]

 

                      
* Exported from MasterCook *

       Grilled Tomato Sauce with Basil from The Greens [restaurant]

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Grilled Tomato Sauce -- see below
  4        Tablespoons  virgin olive oil
  1                cup  basil leaves -- loosely packed
  2             cloves  garlic
     1/2      teaspoon  coarse sea salt
                        Pepper
                        Balsamic vinegar -- to taste

Prepare the grilled tomato sauce. cook it until it  is somewhat further
thickened, and set aside. 

Pour the oil into a blender, add half the basil, and blend until it is
fairly incorporated. Gradually add the rest of the basil, and blend until
it is fairly smooth but a little of the texture remains. Add this to the
tomatoes.

Pound the garlic with the sea salt in a mortar until it forms a smooth
paste. Stir into the sauce. and season to taste with freshly ground black
pepper, the vinegar, and some table salt if necessary.

MAKES 2 CUPS 

This thick sauce with its faintly smoky background can be used with many
things - warm pastas and pasta salads, grilled vegetables, as a flavoring
in a vinaigrette, or as a dressing in a pita sandwich or pan bagnat.
Covered and refrigerated, it will keep several days.

Grilled Tomato Sauce from The Greens [restaurant]
  8             medium  tomatoes -- about 2 pounds (8 to 10)
  2        Tablespoons  olive oil -- or corn oil
     1/2         small  onion -- finely chopped
                        Salt
                        Sugar -- if necessary

Wash the tomatoes and grill them over the coals, gradually turning them so
the entire surface of the skin blisters and chars slightly. Pull off any
pieces of skin that have become blackened and hard, but leave on
everything else. Roughly puree the tomatoes in a blender or food
processor,  leaving a little texture. Heat the oil, add the onion, and
cook it gently until it is soft and translucent, about 8 minutes.  Add the
pureed tomatoes, and cook them over medium heat until they have thickened
slightly and the excess water has evaporated, 5 to 10 minutes. Taste, and
season with salt. If the tomatoes are very acid add a pinch or two of
sugar to correct the acidity.

For broiling the tomatoes: Lower your broiling rack to the lowest notch
and line it with foil. Broil the tomatoes, turning them frequently with a
pair of metal tongs, until they are blistered and lightly charred; then
proceed with the recipe.

Makes about 1 1/2 cups (3 one-half cup servings)

Cuisine:
  "Mediterranean"
Source:
  "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 159 Calories; 14g Fat (73.2%
calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 977mg Sodium.  Exchanges: 1 1/2 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 1506 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Grilled Tomato Sauce from The Greens [restaurant] - 17g Carbohydrate; 4g Dietary Fiber; 4 pts plus

 

4 pts plus; 17g carbs; 4g fiber

* Exported from MasterCook *

            Grilled Tomato Sauce from The Greens [restaurant]

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             medium  tomatoes -- about 2 pounds (8 to 10)
  2        Tablespoons  olive oil -- or corn oil
     1/2         small  onion -- finely chopped
                        Salt
                        Sugar -- if necessary

Wash the tomatoes and grill them over the coals, gradually turning them so
the entire surface of the skin blisters and chars slightly. Pull off any
pieces of skin that have become blackened and hard, but leave on
everything else. Roughly puree the tomatoes in a blender or food
processor,  leaving a little texture. Heat the oil, add the onion, and
cook it gently until it is soft and translucent, about 8 minutes.  Add the
pureed tomatoes, and cook them over medium heat until they have thickened
slightly and the excess water has evaporated, 5 to 10 minutes. Taste, and
season with salt. If the tomatoes are very acid add a pinch or two of
sugar to correct the acidity.

For broiling the tomatoes: Lower your broiling rack to the lowest notch
and line it with foil. Broil the tomatoes, turning them frequently with a
pair of metal tongs, until they are blistered and lightly charred; then
proceed with the recipe.

This sauce is lightly seasoned so that the flavor that comes from grilling
or broiling can be appreciated. It can be used as it is, or as a basis for
more complex sauces, such as the Grilled Tomato Sauce with Basil and the
sauces used in the Mexican dishes

Makes about 1 1/2 cups (3 one-half cup servings)

Grilling tomatoes over a wood fire imparts a smoky fragrance that, aside
from the tomato itself, is the main flavoring in this sauce. It goes
beautifully with many dishes, particularly those made with corn.

With a grill going constantly in the restaurant, it is a simple matter to
roast tomatoes whenever needed, but for the home cook it is more
complicated. Take advantage of other grilling occasions to roast a number
of good ripe tomatoes, and later make a sauce, which can be frozen or
refrigerated for use within a day or two. Alternatively, the tomatoes, can
be broiled or roasted over a flame.

Cuisine:
  "Mediterranean"
Source:
  "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 155 Calories; 10g Fat (53.5%
calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 30mg Sodium.  Exchanges: 3 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0

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วันศุกร์ที่ 13 กันยายน พ.ศ. 2556

(Weight-Watchers-Recipes) Mexican Kale Salad ;5 pts plus; 16g Carbohydrate; 4g Dietary Fiber

 

                     
* Exported from MasterCook *
                            Mexican Kale Salad
Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  kale -- stemmed and cut into bite-size pieces
  1                cup  Classic Guacamole -- (see page 102)
  1                cup  Pico de Gallo -- (see page 102)
  1                     lime -- halved
Massage the kale with the guacamole until thoroughly coated. Add the pico
de gallo and give it a quick toss. Squeeze fresh lime juice on top and
serve.
SERVES 2-4
This is a great way to use up leftover guacamole and pico de gallo.
 
Classic Guacamole - Detox
  4                     avocados -- pitted and peeled
     1/4           cup  Pico de Gallo -- (see recipe below), or salsa
  2        tablespoons  fresh lime juice
  2        tablespoons  chopped cilantro
                        Salt and pepper -- to taste
Mash the avocados with a fork until nearly smooth. Add the Pico de Gallo,
lime juice, cilantro, and salt and pepper and mix thoroughly.
MAKES 1 PINT
Pico de Gallo
2 plum tomatoes, seeded and chopped
1/2 cup finely diced radishes, (optional)
1/2 cup finely diced white onion
2 jalapenos, seeded and finely chopped
1 bell pepper, red, green, or yellow finely diced
1/2 bunch finely chopped fresh cilantro
2-3 tablespoons fresh lime juice
Salt and pepper to taste
Combine all the ingredients in a glass jar or bowl. If preparing in
advance, do not add salt and lime juice until right before serving.
MAKES 1 PINT
Per Serving (excluding unknown items): 163 Calories; 15g Fat (78.0%
calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium.  Exchanges: 1/2 Fruit; 3 Fat.

Cuisine:
  "TexMex"
Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 162 Calories; 12g Fat (58.0%
calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 485mg Sodium.  Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 3636 1325 0
 

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(Weight-Watchers-Recipes) Roasted Eggplant with Black Sesame Sauce - Japanese; 4 pts plus; 8g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
                 Roasted Eggplant with Black Sesame Sauce
Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Eggplant:
  4              small  Japanese eggplant -- sliced in half
  1         Tablespoon  sea salt
                        Freshly ground black pepper
  2        Tablespoons  diced red bell pepper -- optional
                        Black and white sesame seeds
                        Black Sesame Sauce:
     1/4           cup  black sesame seeds
     1/2           cup  water
  1         Tablespoon  freshly squeezed lemon juice
  1         Tablespoon  soy sauce -- plus 1 teaspoon (4 teaspoons total)
     1/3           cup  sesame oil
  1         Tablespoon  agave nectar -- or sweetener of choice
  1         Tablespoon  mirin
     1/2      teaspoon  crushed red pepper flakes
  1           teaspoon  toasted sesame oil
     1/4      teaspoon  sea salt -- or to taste
 
 
Preheat the oven to 425F. Place the eggplant halves in a casserole dish,
sprinkle with salt, and allow them to sit for 5 minutes. Rinse well,
lightly oil the casserole dish, and return the eggplant to the dish. Top
with freshly ground pepper and a sprinkle of sea salt. Place in the oven
and bake until a knife can easily pass through the eggplant, approximately
20 minutes.
Meanwhile, place the Black Sesame Sauce ingredients in a blender and blend
well. Pour into a small saute pan and keep warm over low heat until the
eggplant is done cooking.
When the eggplant is done cooking, spread some sauce on each cutlet, top
with diced red bell pepper, if using, and sprinkle with black and white
sesame seeds before serving.
Serves 6 to 8
 
VARIATIONS:
Try serving the Black Sesame Sauce with roasted acorn squash. For a
stunning presentation, you can stuff the squash with cooked black
forbidden rice. Garnish with roasted red bell peppers and minced fresh
cilantro.
The sauce pairs nicely with any grilled or roasted vegetables.
If you have more time, allow the eggplant to "sweat" for up to 20 minutes:
slice the eggplant, lay the pieces on a baking tray, and sprinkle with sea
salt (kosher if you have it). Let sit for 15 minutes or longer, then rinse
before using in a recipe.
 
Cuisine:
  "Japanese"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi in MC):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 157 Calories; 14g Fat (75.3%
calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1021mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 1357 0 1357 0 0 0 0 0 0 0 0 0
 

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.

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(Weight-Watchers-Recipes) Mint Cilantro Chutney - Indian ;1 pts plus; 4g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                      Mint Cilantro Chutney - Indian
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 10%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  fresh mint -- (about 1/2 cup)
  2            bunches  fresh cilantro -- chopped (about 2 cups)
  1                     green chile
  3             cloves  garlic
  1         tablespoon  peeled and minced fresh ginger
  1                cup  chopped red onion
  1              Pinch  chile powder
  1           teaspoon  freshly squeezed lime juice -- or 1/2 teaspoon tamarind paste
  1              small  tomato -- chopped (about 1 cup)
     1/4      teaspoon  garam masala
     1/2      teaspoon  sea salt
Remove the mint leaves from the stems. Place the leaves in a blender or
food processor with the remaining ingredients. Process until smooth. Store
in a glass container in a refrigerator for up to 3 days.
Makes 2 cups (8 one-quarter cup servings)
For our chutney recipes, we consulted with our friend and resident Indian
food expert, Vi Herbert (see inset on page 42). Chutneys are the condiment
of choice in India. 'They are exceedingly flavorful and typically spicy.
Here we provide a few different versions for your culinary enjoyment. Try
them alongside any of the Indian dishes in this section. They go
particularly well with Samosas (page 7) and dosas (page 21).
Cuisine:
  "Indian"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 16 Calories; trace Fat (5.5%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 121mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
 

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.

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(Weight-Watchers-Recipes) Mayo Clinic Irish Brown Bread - 2 pts plus; 15g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
                          Mayo Irish Brown Bread
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  whole-wheat (wholemeal) flour
  1 1/2           cups  all-purpose (plain) flour -- plus extra for kneading and dusting
     1/2           cup  wheat germ
  2          teaspoons  baking soda (bicarbonate of soda)
     1/4      teaspoon  salt
  2               cups  low-fat buttermilk
  1                     egg -- lightly beaten
Preheat the oven to 400 F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to
blend. Beat in the buttermilk and egg and stir just until moistened.
Turn the dough out onto a generously floured work surface and, with
floured hands, gently knead it 8 to 10 times; the dough will be sticky.
Gather into a loose ball.
On the baking sheet, form the dough into a 7-inch round. Dust the top of
dough with a small amount of flour. Cut a 4-inch X into the top of the
dough, cutting about 1/2 inch deep. Bake until the bread splits open at
the X and makes a hollow sound when the underside is tapped, 25 to 30
minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before
slicing.
Makes 24 slices
Dietitian's tip: A staple in homes all over Ireland, this hearty round
wheat bread is a snap to make. It's typically cut into wedges and served
with jam for the morning meal. Don't forget to cut an X into the top of
the dough.
Per slice (based on 24 slices): Cals 82; Protein 4g; Carbs 15g; Total Fat
1g; Cholesterol 10mg; Sodium 154mg; Fiber 2g; Potassium 104mg; Calcium
30mg.
Source:
  "The New Mayo Clinic Cookbook, published by Mayo Clinic Health
  Information and Oxmoor House"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 1g Fat (9.4% calories
from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 10mg
Cholesterol; 152mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 26182 14 0 81 0 0 0
 

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Recent Activity:
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Group Owner/Moderator
.

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(Weight-Watchers-Recipes) King Arthur Olive Dip - 4 pts plus

 

* Exported from MasterCook *
                          King Arthur Olive Dip
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  green olives -- with pimientos, drained and coarsely chopped
     1/2           cup  black olives -- pitted Kalamata preferred, drained and chopped
  1             cloves  garlic -- finely minced (1 to 2)
  1           teaspoon  Pizza Seasoning -- or mixed Italian herbs (1 to 2)
     1/4           cup  extra-virgin olive oil
  1         tablespoon  balsamic vinegar
Mix everything together. Serve with wedges of bread, or over salad.
Refrigerate any leftovers.

Yield: 1 1/2 cups
Cuisine:
  "Mediterranean"
Source:
  "King Arthur Flour"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 120 Calories; 13g Fat (91.0%
calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 295mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 3776 0 0

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Recent Activity:
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.

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(Weight-Watchers-Recipes) Herbed Goat Cheese Dressing - Detox ; 1g Carbohydrate; trace Dietary Fiber

 

2 pts plus;    1g Carbohydrate; trace Dietary Fiber
                  
* Exported from MasterCook *
                   Herbed Goat Cheese Dressing - Detox
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  goat cheese
  1                     garlic clove -- (optional)
  1         tablespoon  chopped herbs -- (dill, oregano, basil, or parsley)
  3        tablespoons  fresh lemon juice
                        Salt and pepper to taste
     1/4           cup  water -- as needed
Combine all the ingredients and blend in a food processor, adding water as
needed for desired consistency.
MAKES 1 CUP (8 two-tablespoon servings)

Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 66 Calories; 5g Fat (68.0% calories
from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 50mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat.

Nutr. Assoc. : 0 0 20067 0 0 0
 

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Recent Activity:
*************************************************************
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(Weight-Watchers-Recipes) Deborah Madison's Green Sauce - Salsa Verde; 1g Carbohydrate; trace Dietary Fiber

 

2 pts plus;  1g Carbohydrate; trace Dietary Fiber
 
                
* Exported from MasterCook *
                        Green Sauce - Salsa Verde
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     shallots -- or a small, freshly pulled onion, very finely diced
     1/2           cup  Italian parsley -- finely chopped
     1/3           cup  finely chopped mixed fresh herbs -- and herb blossoms; choose from the various thymes, chervil, salad burnet, lovage, hyssop, summer savory, rocket (arugula) leaves, dill, tarragon, basil, marjoram
                        Grated peel of one lemon
  1              clove  garlic -- finely chopped
     1/4           cup  virgin olive oil
                        Champagne wine vinegar -- or lemon juice to taste
                        Salt
                        Pepper
  1         Tablespoon  capers -- to 2 tablespoons, rinsed and chopped (optional)
Combine all of the ingredients, and season to taste with salt and freshly
ground black pepper. For a sauce that is more tart, add the capers.
If the sauce is not to be used right away, wait until the last minute to
add the vinegar or lemon juice so that the colors remain vivid and green.
The herbs and oil can be combined well in advance of serving, covered, and
refrigerated.
Makes 3/4 cup (6 two-tablespoon servings)
AuthorNote: The flavor of this sauce can be constantly varied to reflect
what is in the market and the garden. Use it with grilled or steamed
vegetables and with hard-cooked eggs; in a frittata, or on fresh or
grilled bread. Vary tartness and the flavor to best complement what you
are serving it with.
Cuisine:
  "LatinAmerican/Hispanic"
Source:
  "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "3/4 cup"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 9g Fat (93.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 17mg Sodium.  Exchanges: 0 Vegetable; 2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 900048 802 0 0 0 0 0 0
 

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Recent Activity:
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.

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(Weight-Watchers-Recipes) Gorgeous Rainbow Herb Slaw with Herbed Goat Cheese Dressing - Detox ; 12g Carbohydrate; 6g Dietary Fiber

 

4 pts plus;     12g Carbohydrate; 6g Dietary Fiber
                  
* Exported from MasterCook *
   Gorgeous Rainbow Herb Slaw with Herbed Goat Cheese Dressing - Detox
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                cabbage -- red or white, shredded
  1             medium  carrot -- shredded
  1              small  fennel -- shredded (fronds reserved)
  1              small  endive -- shredded
  1             medium  beet -- shredded
     1/2           cup  shredded radishes -- about a handful
  1                cup  Herbed Goat Cheese Dressing -- (see page 108)
I suggest using a food processor fitted with a shredding blade for this
recipe, to speed up the prep time. Toss all ingredients together.
Serves 4
 
 Herbed Goat Cheese Dressing - Detox
  4             ounces  goat cheese
  1                     garlic clove -- (optional)
  1         tablespoon  chopped herbs -- (dill, oregano, basil, or
parsley)
  3        tablespoons  fresh lemon juice
                        Salt and pepper to taste
     1/4           cup  water -- as needed
Combine all the ingredients and blend in a food processor, adding water as
needed for desired consistency.
MAKES 1 CUP (8 two-tablespoon servings)
Per Serving (excluding unknown items): 66 Calories; 5g Fat (68.0% calories
from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 50mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat.
Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 10g Fat (50.5%
calories from fat); 11g Protein; 12g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 66mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable.

Nutr. Assoc. : 0 0 0 0 0 900377 0
 

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