Ingredients: Avocado Mayo

  •  2 Avocados

  • 3 tablespoons Apple Cider Vinegar

  •  ¼ teaspoon Garlic Powder

  • 1 tablespoon  Olive Oil

  • ½ teaspoon Sea Salt

Ingredients: Salad

  • 3 crowns Broccoli chopped

  • 1 cup cauliflower chopped

  • 1 cup cucumber

  • ½ cup diced carrot

  •  ⅓ cup Walnuts  chopped

  • ⅓ cup Dried cranberries

  •  1 purple onion


Method

  1. ​​In a food processor or blender, add the ingredients to the avocado mayo and process until smooth.

  2. Combine all the ingredients for the salad in a bowl.

  3. Pour the dressing over the vegetables and toss          

  4. Taste for salt, add more if needed

  5. Serve


Ingredients

  • 4 cups  yam

  • 1 teaspoon salt

  • 1/4 pound string beans, cooked

  • 1/4 pound(s) carrots

  • 1 small onion. diced

  • 1 small red sweet pepper

  • 1 small green sweet pepper

  • 1 cup green peas

  • 4 tablespoons coconut milk

  • 4 large lettuce leaves

 
Method

  1. Peel, wash and cut  yam into cubes.

  2. Bring water to a boil in a sauce pan, add yam, string beans, salt and boil until tender.

  3. Peel and dice  carrots.  Chop onions and peppers, add yam, vegetables, green peas, coconut milk and toss .

  4. Chill in the  refrigerator for  30 minutes.

  5. Serve.

Ingredients

  • 1/2 cup mayonnaise or salad dressing 

  • 1/4 cup orange juice

  • 1 teaspoon sugar 

  • 1/2 teaspoon salt 

  • dash of pepper 

  • 3 cups coarsely chopped broccoli florets (about 8 oz)

  • 1 medium orange, peeled, cut into bite-size chunks (about 1 cup)

  • 3/4 cup pomegranate seeds 

  • 1/3 cup roasted salted sunflower nuts 

  • 2 tablespoons sliced red onion 

 
Method

  1. In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper.

  2.  Add remaining ingredients

  3. Toss until well coated

  4. Store covered in refrigerator

79 Manchester Avenue,

May Pen, Clarendon

Jamaica, W. I.

1-876-902-4117

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