Kristi Whitley

Healthy Living

Party Time!

This spring has been big fun for me. We have been entertaining almost every weekend since the middle of March. The rest of the spring and summer looks like it will be just as busy! What a blessing! 

I learned a long time ago to be well prepared before guests arrive in order to enjoy the visit. I like to make as much food ahead of time I can.

Here are some of my favorite party staples that can be made at least the day before:

• Seven-day Salad
  
• Pasta or bean salad
  
• Vegetables with salsa, vegan ranch, hummus, or organic dip mixes with tofu sour cream
  
• Vegan Potato Salad
• Mango Baked Beans

I keep these in the freezer for quick fix meals:

• Blueberry pancakes
  
• Zucchini corn fritters
  
• Oven Fried eggplant to  make into Eggplant Parmesan

Here's one of my favorite make-ahead salad/side dishes. Find jicama near the peppers in the produce section of the store. They look like a big beige turnip root. It is a pain to peel and cut but it is delightful in the recipe. Hope you enjoy it!

Mexican-style Salad
 
2 16-oz cans black beans, drained and rinsed
1 ½ cups fresh corn kernels or 1 10-oz pkg. frozen corn, thawed
1 large red bell pepper, seeded and diced
1 cup jicama, peeled and diced 
1 small fresh jalapeno pepper, seeded and minced 
½ cup firmly packed cilantro, chopped
juice of two limes
2 T olive oil
1-2 t salt (to taste)
1/2 -1 t pepper (to taste)
½-1 t ground cumin
 
In a large bowl combine all of the ingredients and mix well. Cover and refrigerate for at least 1 hour or overnight. Serve cold or at room temperature. Serves 6-8
Also, here is another of my favorite websites. Great health info and recipes. Hope you find it helpful.
www.vegsource.com

All the best,
Kristi
 
Proverbs 19:20-21

Listen to advice and accept discipline, and at the end you will be counted among the wise. Many are the plans in a person’s heart, but it is the LORD’s purpose that prevails.