While the garlic is becoming healthier by the minute, finely chop the onion and heat the olive oil or some
water in a large sauce pan on medium heat.
Combine corn syrup, white, and brown
sugar in a large sauce pan and cover over low to medium heat for several minutes until the mixture becomes smooth.
Cut the potatoes into chunks and
cook in a large sauce pan of boiling water with the whole garlic cloves for 10 - 15 minutes or until tender.
Combine flour and
milk in a large sauce pan over medium heat, stirring constantly with a whisk, and cook for about 10 minutes or until mixture starts to thicken.
Heat 1 cup of wine (or water)
in a large sauce pan until it begins to simmer, add the onions, garlic, parsley, rosemary, and pepper.
Meanwhile place the vinegar and
sugar in a large sauce pan and simmer for about 20 - 30 minutes until the sugar is dissolved and forms a sort of syrup.
Next, get your pasta cooking and once that starts to boil and is pretty much doing it's own thing, start cooking the pesto and cauliflower
mixture in a large sauce pan until it browns just a bit.
Place the coconut milk, tomatoes, turmeric, cumin and ground
ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.
While the tomatoes are roasting dice an onion and mince the garlic, then cook the
onion in a large sauce pan until it's super soft and translucent.
Quinoa Tabouleh 1 1/2 cups quinoa 3 cups water 1 1/2 cups diced tomatoes 3/4 cup diced red onion 1/2 cup chopped fresh parsley 3 garlic cloves, roughly minced 1/4 cup pine nuts 1 teaspoon salt 1 avocado, diced 3 oz olive oil 1 1/2 oz lemon juice Place water and
quinoa in a large sauce pan and bring to a vigorous boil.
Meanwhile, mix
together in a large sauce pan: the greek yogurt, the banana squash puree, almond milk, agave nectar, yolks, nilla wafers, and vanilla extract.
[Note: If you're using leftover barbecue chicken or rotisserie chicken, skip to Step 4] Meanwhile, poach raw chicken breast by putting
chicken in a large sauce pan and then add enough water to cover the chicken.
In large sauce pan combine 4-1/2 cups of sugar, 1 cup of cornstarch, 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg and 1 teaspoon of salt.