Parsnip chutney/25 recipes

Sweet potato, lentil and green beans are cooked IN a curry, garlic and ginger flavoured vegetable broth in foil packets, so flavourful. Enjoy these small and tasty packets.

This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.

Delicious Spicy Mango Chutney recipe.

Cranberry Chutney with Port Wine

I did mine in my slow cooker and used Boston butt instead of a roast. I let it go on low for 10 hours. Fabulous!

This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.

This colorful chutney is a wonderful rendition, particularly during the holiday season. You can store the finished product in the refrigerator for 2-3 weeks. Many thanks to AquaExerciser friend, Lorelyn, for sharing this delicious concoction!!

I ate a raw clove just the other night. Am I turning into a witch doctor? Possibly. But also, you know, candida. In the meantime, I thought some garlic soup could be healing. This soup is thick and very filling. Top it with something fun. Cheese. Avocado. Fresh tomato. Organic non-GMO corn chips. Whatever makes you happy.

Cranberry Chutney recipe

Creamy Parsnip Soup

A classic passover Matzah ball soup that simply delicious. No need to be Jewish to enjoy this chicken soup recipe.

Tomato Chutney recipe

Mango and Tamarind Chutney recipe

We really love spanish omelettes because they’re super tasty, healthy and really quick and easy to make. Traditional Spanish omelettes are made using potatoes. We’ve decided to mix things up a little bit with this version and substitute the potatoes for parsnips, so it’s a great nutritious recipe for someone who wants to cut back on carbohydrates. If you’d prefer to still use potatoes, you can still use this recipe and swap the parsnip for one potato or one sweet potato. This makes a delicious and nutritious breakfast or light lunch recipe.