Another great way to experience Kava Kava, is mixing
with your favorite fruit juice. Using a shaker, mix
4 to 6 ounces of your favorite juice, with a tablespoon
of Kava Kava and a 1/2 cup of crushed ice.
Strain into a glass and enjoy.
Mix 1 tablespoon of Kava Kava and 4 to 6 ounces of
grapefruit juice in a shaker, add the crushed ice and
shake for 20 seconds.
*Coat the rim of your glass with sugar as a garnish*
Blend 4 to 6 ounces of Kiwi/Strawberry (Snapple’s’ works best
) and a tablespoon of Kava Kava in a shaker with 1/2 cup of
crushed ice. Shake for 20 seconds, strain and drink
Blend in 4 to 6 ounces of any flavor “Juicy Juice” with
Kava Kava and a 1/2 cup of crushed ice. Shake for 20 seconds,
strain into a glass and enjoy.
You can jazz up any smoothie by adding kava. Simply blend in
1 to 2 tablespoons of Kava Kava to a smoothie while still in
the blender. Once the kava has been blended, throw in a little
crushed ice to enhance the flavor.
*Note When using Kava Kava, add a teaspoon of sugar for each
tablespoon of kava.*
Coconut Milk and Banana Smoothie
In a blender add 3 tablespoons of Kava Kava, 2 tablespoons
lemon juice, 1/2 cup coconut milk. Mix until completely blended
then add 1 very ripe banana and 4 cups of ice. Add a whipped
cream and/or sugar to taste.
*Garnish with a pineapple wedge*
Kava Marine Style…Semper Phi
This is a very potent drink thats cuts right to the chase!
In a shaker add 1 tablespoon of Kava Kava, 1/3 cup of water and
a few ice cubes. Shake for 10 seconds and add 1 teaspoon of
“Real Lime” juice and 2 teaspoons of sugar or one packet of
artificial sweetener. Shake again for 10 to 20 seconds,
strain and shoot.
4 ounces cream cheese
1 cup confectioners’ sugar, sifted
1 cup crunchy peanut butter
1/2 cup milk
8 ounces frozen whipped topping, thawed
1 deep-dish chocolate flavored crust
In a large mixer bowl combine cream cheese and confectioners’
sugar; mix well. Add peanut butter and mix. Slowly add milk
and mix well. Fold in whipped topping. Pour into pie shell
and cover. Freeze for at least 30 minutes. Drizzle each
serving with chocolate syrup.
Crustless Greens Pie (serves six)
1 1/2 lbs Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
1 Tbsp unsalted butter
1 Tbsp olive oil
1 onion, minced
2 cloves garlic, minced
1/2 small yellow pepper, finely chopped
2 small zucchini (about 12 lb [sic] grated)
…must be a misprint for 1/2 lb…or not? gardeners know how fast
“small” zucchini grow if you take your eyes off them for a moment)
1/3 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 extra-large eggs, lightly beaten (I suppose this would be
equivalent to 4 regular-sized large eggs)
1/4 cup grated Parmesan cheese
1/4 cup grated Swiss cheese
Trim the greens, discard stems, and chop leaves. Heat butter in a
saucepan and cook onion and garlic until tender. Stir in yellow
pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt
and black pepper, and cook, covered, until very tender, about 15
minutes. Remove cover and cook, stirring, for another 25 minutes
until all liquid is evaporated. Transfer to bowl and cool
slightly. Beat the eggs into this mixture and pour into a 9-inch
glass or ceramic pie plate. Sprinkle with cheeses and bake at 375 F
for 25 minutes, then let stand at least 10 minutes before serving.
Notes: (1) Cooking the greens mixture 25 minutes seems pretty long–
I’d watch them carefully during this period, and be ready to shorten
it if they dry out sooner.
(2) The original recipe had 1 extra touch you might like to add if
making this as non-complimentary; 1/4 cup fresh bread crumbs sauteed
in 2 Tbsp butter until golden, then sprinkled on right at the end,
on top of the cheeses, just before putting the pie to bake.
Prep Time: approx. 5 Minutes
Cook Time: approx. 10 Minutes
” This recipe works best when baked in a convection oven,
it allows the herbs to fully flavor the dish. ”
1 1/2 pounds new potatoes, quartered
1/2 cup baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
1/2 small eggplant, quartered and cut into 1/2-inch st
1 red bell pepper, cut into 1/2-inch wide strips
1 Preheat oven to 450 degrees F (230 degrees C).
2 Combine potatoes, carrots, and onion in an ungreased 13×9 inch baking pan.
Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to
taste in a small mixing bowl. Drizzle the mixture over the vegetables.
3 Bake for 20 minutes.
4 Remove the baking dish from the oven and add eggplant and bell pepper.
Toss to combine the eggplant and bell pepper with the other vegetables.
Return the pan to the oven.
5 Bake for 13 to 15 more minutes or until the vegetables and tender and
brown on the edges. Serve hot.
Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Total Fat 8g
Serving Size : 32 (8 slices per loaf)
1/4 cup unsifted full-fat soy flour
1/2 tsp baking powder
6 eggs, extra-large
1/4 tsp cream of tartar
2 T cold water
1 tsp cinnamon
6 T sweetener (or equal to 6 T sugar)
2 tsp butter extract
Preheat oven to 350 degrees. Prepare 4 small bread pans, each measuring
6 x 3 1/2 x 2 inches, by spraying with Pam and greasing lightly. Set aside.
Sift together soy flour, baking powder, and salt and set aside. Beat egg
whites until foamy, add cream of tartar, and continue beating until stiff
but not dry. Beat yolks until thick and lemon-colored. To the yolks add
water, cinnamon, sugar substitute, and butter extract, beating until
thoroughly combined. Sift in soy flour mixture and beat again until smooth.
Fold a little of the beaten egg whites into the yolk mixture and blend
thoroughly. Then very gently fold in remaining whites, being careful not to
break them down.
Divide batter amount the prepared pans, Place the pans in the oven and
bake 1 hour. Store loaves in the refrigerator in a plastic bag, punctured
with 2 or 3 small holes on each side. To serve, slice each loaf in 8
slices. Try this bread with Whipped Cream Cheese or with cream cheese and
surgarless strawberry jam.
Prep Time: approx. 10 Minutes
Cook Time: approx. 5 Minutes
” Tony is my husband. He brought home a recipe he had gotten
from someone at work, and it was adapted over time to this recipe —
so I named it “Tony’s Summer Pasta”. The tomatoes and cheese are
marinated in oil, basil, and garlic, and then tossed with the hot
linguine. The tomatoes are warmed and the cheese melts ever so slightly,
creating a simple but delectable meal. ”
1 (16 ounce) package linguini pasta
6 Roma tomatoes
1 pound shredded mozzarella cheese
1/3 cup chopped fresh basil
6 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon garlic salt
ground black pepper to taste
1 Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt,
and black pepper in medium bowl. Set aside.
2 Meanwhile, cook pasta according to package directions.
3 Drain pasta, and transfer to a serving bowl.
Toss with tomato mixture. Serve.
Makes 6 servings
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Total Fat 32g
Serving Size: 12
Categories: Casseroles Cheese Low-Fat/Low-Cal Favorites
6 egg whites
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup nonfat cottage cheese
1/4 cup lowfat cheddar cheese grated
1/4 cup mozzarella cheese grated
4 ounces green chile chopped, drained (small can)
1/2 teaspoon tabasco sauce
– In a small bowl, beat eggs lightly; add flour and baking powder.
– Combine remaining ingred in a separate bowl.
– Mix in egg mix.
– Pour into an 8-inch square pan coated w/ cooking spray.
– Bake at 400F for 15 min. Reduce heat to 350F and bake for 35 min more.
– Cut into 12 squares and serve warm or cold.
2 heads of califlower
3/4 stick butter
1/4 cup whipping cream
salt & pepper to taste
Core and steam cauliflower until fork tender. Take out of pot and let
drain for about 2 mins. Put cauliflower in bowl, add butter, salt &
pepper and beat with a mixer. Gradually add cream until desired
I have the recipe for the gravy that goes with it,
I just cant find it right now. Will post when found.
It’s also good without the gravy though.
Stir fry gently in a small amount of olive oil:
3 chopped green onions (white and green parts)
1/2 cup thinly sliced celery
1/3 cup sliced bamboo shoots
Beat well: 6 eggs, salt and pepper
Add vegetables to beaten eggs and stir.
Cook in well oiled wok or pan to form an omelet.
Serve with Soy Sauce.
Each Serving – 3g carbs, 1g fiber
This is a very versatile recipe that is great if you want to make
a nice meal that doesnt take alot of time. If you have the extra
time you can roll the ingredients up in a traditional enchilada
shape. Usually I do that, but when in a hurry, I just layer it all
like you would with lasagna, it comes out great in half the time!!!
It’s versatile because you can use ingredients that you have on hand,
or are available at your store, and as you will see, the quantities
can be changed, it comes out great almost no matter what you do!
~0~ 1 small can tomato paste
~0~ 2 cups water
~0~ 1 pkg Lawrys Enchilada Sauce mix
To save yourself some grief by avoiding lumps, mix the water and tomato
paste *Before* you add the enchilada sauce mix. I do it with an
old-fashioned hand-cranked mixer, but you can also mix it in a blender,
a food processor, or even with a fork or spoon.
Mix the powdered enchilada mix in and put on stove on low heat.
~0~ 1 pkg thawed/unfrozen/defrosted (or 1 or 2 cups) (or 1, 1-1/2, or 2 lbs)
Veggie Crumbles (aka: soy protein veggie ground round). If your store doesnt
carry veggie crumbles/ground round, you can substitute a similar qty of
veggie/garden burger patties all chopped up to look like ground crumbles.
~0~ 1 small can diced green chilis
~0~ 1 small can diced black olives
~0~ 1 pkg Lawrys taco seasoning mix (Lawry’s is my favorite but you can
~0~ 10 or 20 shakes Schilling/McCormick Mexican Seasoning
~0~ 1 onion chopped up (optional)
~0~ 2 cloves garlic (optional) (you can peel them and shred using the
small holes (parmesan grater) on your cheese grater – it’s much easier
than chopping or using a garlic press)
~0~ Leftovers (optional) add your refrigerator leftovers such as chopped
tomatoes (with or without the juice) chopped onions, any variety of
vegetables – chop them up kind of small)
Mix it all up good – no need to heat, the veggie crumbles are cooked and
everything else will cook in the oven
Spread a little of the sauce on bottom of a casserole pan (about 1/3 or
enough to cover the pan)
cover with layer of corn tortillas (overlapping to leave no openings)
top that with the veggie crumble mix
top that with grated non-dairy sharp cheddar and/or monterey jack cheese
(about a pound)
add another layer of corn tortillas to cover it
spread the rest of the sauce on top
bake for 20 minutes
top with a handful of the grated non-dairy cheese
back in the oven until top cheese is melted
let sit for 15 minutes to set
serve with coca-cola (not pepsi!) in tall glasses with four large ice