This nourishing breakfast is prepared in advance in large quantities by multiplying the recipe, and eaten for a week, cold or heated in the microwave.
Toast the pecans and shredded coconut in a 350 F oven for 5 minutes Add the toasted mixture to the bowl of a food processor with the remaining ingredients…
Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to boil over high heat, reduce the heat to medium,…
Cheese Sauce: 1 ½ Cups Finely Diced Russet Potatoes (About 1 Medium Potato) ¼ Cup Finely Diced Red Bell Pepper ½ Small Yellow Onion, Diced 2 Tbsp. Raw Cashews…
In a large bowl combine arugula, romaine, strawberries, beans, and green onions; toss to mix. In a small bowl whisk together vinegar, lemon juice, mustard, and, if desired, maple…
Quinoa: 2/3 cup quinoa, rinsed well and drained 1 1/3 cups water In a saucepan over high heat, bring quinoa and water to a boil. Reduce heat to low,…
A great way to use up that surplus of summer garden zucchini-serve cold or warm.
Makes about 6 cups
Sauce 1 teaspoon sea salt (reduce for less salty sauce) 1 teaspoon garlic powder 1 teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon turmeric (optional) Water (to thin)…