Greek Stuffed Zucchini: Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of water,...
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Stuffed Peppers with Spinach: Make almond “cheese”: 2 cups soaked almonds and water (or raw apple cider vinegar) pureed in blender or run through Champion juicer using the blank, set aside. Slice chili peppers in half and seed while preheating broiler to high....
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Vegetables in Coconut-Ginger Sauce Cook quinoa. See basic Quinoa recipe Open coconut, pour water into bowl, set aside. Scoop out and chop up coconut meat. Sauté garlic, ginger, scallions, and chili flakes in water for one minute, stirring constantly. Add carrots and...
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Roasted Spaghetti Squash with Almond Curry Preheat the oven to 375°F. Halve squash lengthwise and use a spoon to scoop out seeds and discard. Place squash cut-side down in a 9×13-inch baking dish. Pour 1 cup water into the dish and roast until squash shells are...
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Basic Millet Soak: rinse millet in a fine-mesh strainer. Place the millet in a medium saucepan with 3 cups of water and optional vinegar or lemon juice. Soak for a minimum of 8 hours. Overnight soaking is fine. Rinse well again after soaking. Cook; add enough water to...
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