Avocado Chicken Sandwich Special

Ingredients:

Makes 2 Avocado Chicken Sandwiches

1/2 avocado
1 tbsp sour cream
1 tsp lemon juice
4 slices of your favorite bread
2 tbsp mayonnaise
1/2 cup chopped cooked chicken (leftover roast chicken or BBQ chicken)

Method:
Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork.

Spread one slice of bread on one side with mayonnaise and the other slice with the avocado mixture. Put the chopped chicken on top of the slice with the mayonnaise and top with the bread covered with the avocado. Cut into triangles and put into a lunch box.

The whole family will enjoy this colorful and delicious sandwich. Avocados are a wonderful source of healthy fats.

How To Make Homemade French Vanilla Ice Cream

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Have you ever glanced at the ingredients of many ice creams lately? Some of them have little that resembles food in them – and yet we can all remember mom or grandma making homemade ice cream with a few simple ingredients.

Make your own homemade ice cream, it’s a fun project for the kids this summer and a healthier treat than storebought.

Homemade French Vanilla Ice Cream

What You Need:

1/2 C sugar (use Sucanat or another sweetener you like)
1/4 t salt
1 C of milk (preferably raw)
3 egg yolks, beaten
1 T vanilla
2 C cream, chilled

How to Make It:

Dump the sugar into a heavy duty saucepan.
Sprinkle the salt over the sugar.
Pour the milk into the saucepan and stir to combine.
Add the egg yolks and stir until all the ingredients are combined together well.
Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
Remove the pan from the stove and allow the mixture to cool to room temperature.
Stir in the vanilla.
Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.
Place 2 bowls in the refrigerator to chill.
Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.
Spoon the partially frozen ice cream mixture into the second chilled bowl.
Beat with the mixer on medium speed until smooth.
Fold the whipped cream into the mixture well.
Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.
Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla and whipping cream together. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

Delicious Antioxidant Salad

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Ingredients:

Lettuce leaves
4 tbsp grated Brazil nuts
4 tbsp chopped dates
2 tomatoes, sliced
2 carrots, grated
2 raw beetroots, grated
About 12 oz grated cabbage
1/2 cucumber, sliced
Vinaigrette of your choice

Method:

Place lettuce leaves on plates. Combine the Brazil nuts and the chopped dates and put them in a pile in the middle of the plate. Add the other vegetables in piles around the nuts and create an appetizing and colorful dish.

Just before serving, pour a bit of vinaigrette over the salad to moisten.

This is perfect as a super-healthy vegetarian appetizer or even as a light lunch eaten with some crusty bread.

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