SANDRA JANE

Sparkling Cranberry Fizz 2 cups cranberry juice (low sugar) ¾ cup dry sparkling wine ½ cup vodka ¼ tsp cinnamon ⅛ tsp cayenne pepper ⅛ tsp ground cloves ⅛ tsp ground ginger Add to medium saucepan 2 cups of cranberry juice, 1/4 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger, 1/8 teaspoon cayenne pepper and heat over medium low heat for 10 minutes. Do not boil. Remove from stove and let cool. Place in fridge until cold. In a medium pitcher add cranber

1 cup quinoa 1 cup broccoli florets ½ cup Swansons Thai ginger broth 1 cup baby spinach roughly chopped 6 scallions finely chopped ½ cup sweet peppers sliced 1 cup cucumber chopped ⅓ cup cilantro finely chopped ⅓ cup parsley finely chopped ¼ cup dried cranberries ¼ cup almond slices ¼ cup pecans roughly chopped ¼ cup walnuts roughly chopped ½ cup black beans (optional) Dressing ⅓ cup olive oil 2 tablespoons aged balsamic vinegar 1 teaspoon wholegrain Dijon mustard ¼ teaspoon

1 large white onion chopped 1 small fennel finely chopped 1 cup mushroom sliced 1 teaspoon garlic finely chopped 1 avocado finely sliced ¼ teaspoon oregano ¼ teaspoon cayenne pepper ½ teaspoon mustard powder 1 teaspoon cumin 1 teaspoon Sandra’s Spice 1 teaspoon chili powder 1 15 oz can pinto beans (well rinsed) 1 15 oz can black beans (well rinsed) 1 14.5 oz can diced tomatoes with garlic 1 14.5 oz can tomato sauce ½ teaspoon apple cider vinegar ½ cup assorted sweet mini pepp

1 medium white onion chopped 1 fennel bulb roughly chopped ¼ cup low sodium soy sauce 2 tablespoons agave 3 tablespoons rice vinegar 1 teaspoon Thai roasted red pepper chili paste 1 teaspoon minced garlic ¼-½ teaspoon ginger root finely chopped 2 teaspoons roasted sesame seed oil ¼ teaspoon Sandra’s Spice salt and ground black pepper to taste 1 lb chicken 2 green peppers chopped ¾ cup pineapple chopped 1 tablespoon fresh cilantro finely chopped In a sauté pan over medium heat