Grahamber Yum Yum

- 2 bottles sparkling rose prosecco

- 1 tetra pack peach juice

- 1 lrg bag cheese puffs

- 1 lrg bag all dressed chips

Consume all.

enough hummous to spread as thickly as you desire over two pieces of bread
as much spinach as you feel like consuming
one whole baby dill cucumber
freshly ground black pepper - to taste

1. Toast your bread TURKEY
2. Open the avocado and cut into small pieces ——TIP: I like to do this while the flesh is still in the skin. Avocado flesh is so soft that you can just outline the cuts you want and basically peel off the skin.——
3. In a bowl mix the hummus and avocado together until well blended ——TIP: Use any kind of hummous you like, flavoured or not. This will work well with Lime Chili Hummous, a recipe you should look for soon.——
4. Cut up entire baby cuke into slices
5. Spread hummous/avocado mixture onto each slice of bread evenly
6. Place spinach on one side and cuke on the other - top both sides with freshly ground pepper and serve with remaining cuke
7. Consume at your desk at work while still coding

Makes one serving, duh

1/2 avocado
baby spinach
whole wheat triscuits

1. Cut up avocado into bite sized pieces
2. Put a few pieces of spinach on a triscuit cracker, then a piece of avocado
3. Enjoy as a quick snack before making a monster meal

Makes about one dozen.

as much asparagus as you can eat
half a red pepper cut into thirds
2-3 cloves of garlic - chopped into quarters
a touch of olive oil
a touch of fresh ground pepper, chili flakes, dill, and kosher salt (all to taste)
a touch of olive oil
a quarter of a lemon

1. Preheat oven to about 375°
2. In a small baking dish arrange garlic, asparagus and red pepper
3. Squeeze in as much juice as your muscles can muster from the lemon
4. Add olive oil and all other spices to taste, mix around with your hands to get it all in there
5. Roast in oven for about 15 mins, remove and stir around a bit, and cook for a further 10 minutes or so
6. Enjoy while playing Super Mario Galaxy 2 on Nintendo Wii — TIP: Let sit for a few minutes before you eat it, because it’s freakin’ hot. —

Makes one serving

Serve with Grahamber’s Garlic Brown Rice for a good meal.

4 slices rye bread ( or any bread you like )
8 slices of “meat” ( the spicier, the better )
1 avocado
spinach
dijon mustard
1 tomato
1/3 cucumber
a bit of honey
pepper ( to taste )

1. Toast bread so it’s crispy.
2. Slice up all vegetables and put all remaining ingredients on bread.
3. Serve with a side of left over couscous saladino and a pickle.
4. Eat out while playing with your new android.

Makes 2 servings

2 cups water
1 1/4 cups whole wheat couscous
5 cloves minced garlic
1/2 apple
1/2 avocado
~ 1/3 cucumber
3 carrots
1 can of chickpeas
a couple sprigs of mint
4 green onions
1/2 red pepper
3/4 of a lemon
salt n pepa ( to taste )  
1 tsp olive oil 

1. Bring water to a boil and add couscous, garlic and pepper. Stir and take off the heat for 5 minutes
2. Cut up all other veggies into tiny bite sized pieces, drain chickpeas and rinse with water. Put into a bowl, leaving some of the green onions out for a topper
3. Add olive oil and lemon
4. Mix well 
5. Add green onion topper
6. Enjoy on the patio with friends

Makes way too may servings for 4 people

2 handfuls of fresh, frozen blueberries
a few medium size strawberries
3-5 watermelon ice cubes ( best invention by Amber ever )
4 oz malibu rum
10 vitamin juice ( or any juice you like - mango is also great )
fortified soy milk ( or moo cow milk, almond milk or plain ice cream )
a couple regular ice cubes
1 tsp of finely grated coconut
2 drops of liquid vitamin D

1. Fill up a blender with everything but the regular ice cubes. Add more juice than soy milk if you want it to be more juice-like and vice versa if you want it to be more creamy. Blend for a good 45 seconds.
2. Add in the ice and crush that b*tch.
3. Relax on the couch and enjoy after a long bike ride through an industrial area.

Makes about 2 servings

Make sure to rince out the blender before you drink or  blueberry bits will get stuck inside. Sorry for no photos yet, but just picture a smoothy.

1 tbsp olive oil
4 - 5 cloves garlic
1 1/4 tbsp whole grain dijon mustard
juice of 1 lime
1/4 tsp cumin
freshly ground black pepper to taste
1 tbsp chili pepper flakes
2 med - lg salmon filets
a bunch of grahamber’s lime + cumin asparagus
about 2 cups of grahamber’s garlicy brown rice

1. Preheat oven to 400°
2. Mix garlic and oil in a bowl with chili flakes
3. Add pepper, cumin, lime juice, and mustard - stir until well blended
4. Layer a deep baking sheet with aluminum foil and grease with some olive oil
5. Place salmon onto baking sheet and rub in mixture with hands 
6. Spread out asparagus beside, but not on top of, the salmon along with lime carcass
7. Bake for about 20 mins, remove, poke some holes in the salmon filets and bake for a further 5 minutes
8. Serve on a bed grahamber’s garlicy brown rice
9. Enjoy at the dining room ( or kitchen ) table, while listening to some jimmy jams

Makes about 4 servings

Great for leftovers the next day. Eat cold with some avocado and spinach.