|All of our seeds are Non-GMO|
by Rachel Ducote, KS
Large 3-5 " Portabella Mushroom Caps-2 for each sandwich
Hummus made with chipotle peppers (you can buy yours from a natural store or make it to suit use using chick peas, pepper flakes and a smidge of sugar)
Large leaf lettuce, or spinach, leaves, washed and dried
Large slicing tomatoes
organic goat cheese, thinly sliced (optional)
red onions (optional)
Cut the stems from the caps of the mushrooms..the caps will be your 'bread' of the sandwich. Liberally spread hummus on your mushroom 'bread' pieces. Build your sandwich with lettuce first. (Putting the lettuce on top of the hummus keeps it from getting 'soggy' Next, place one slice of tomato, and then goat cheese, a bit more hummus, and then the last piece of lettuce or spinach and sprouts. Top with the last piece of mushroom. Sometimes I will fry an egg and make an egg sandwich, and other times I will just make it veggie.
Kelp Noodles with Veggies
by Roxanne Cummins, NY
1-12 oz package of Kelp Noodles
1 carrot shredded
1/2 head cabbage (cut into 1/4" wide slices) to sauté
1-1/2 to 2 cups broccoli florets lightly steamed
1/4 cup Tamari Sesame Dressing
1 teaspoon ghee
pinch of Himalayan pink salt (optional)
Cut up kelp noodles put in a bowl with shredded carrot and set aside. Steam broccoli for 3-4 minutes and set aside. Put ghee into a frying pan heat for 1 minute and throw in the sliced cabbage with a pinch of Himalayan pink salt sauté for approximately 5 minutes on medium heat. Once the cabbage is done mix broccoli and cabbage into the kelp noodles with carrots. Pour the Tamari Sesame dressing over all and mix in well.
Makes 3 Servings
*You can also add raw spinach, water chestnuts, cucumber, red pepper or lightly steamed broccoli slaw!
by Donnalee Curry, CA
On a grilled organic corn tortilla layer it with warm cooked seasoned pinto beans
slightly mashed, season top of beans with salsa then top with sauteed 1/2 cup
cabbage, 1 carrot sliced thin diagnally,1/2 cup cut bite size zucchini or other
squashy and some broccoli sprigs with 1/4 sliced red onion. Mound cooked al
dente veggies on top of beans and season again wiith salsa. Bake 350 oven
for 1/2 hr. Top with "tofutti" sour cream and slliced green onions with
sliced avos surrounding the top mound of sr.cream!
by Rachel Deddens, VA
Virginia Chili Rachel
1 bag freeze dried soy meal
1 organic whole green pepper (chopped)
1 organic medium onion (chopped)
3 cups organic fresh Shitake mushrooms (chopped)
6 cans total, combination of: organic dark red kidney beans, black
beans, cannalonni, or garbanzo beans
2 cans organic stewed tomatoes
2 bottles of home brew beer- light on the hopps (check your local grocer)
seasoning to taste: chopped jalapenos, chili powder, cumin, sea salt, cracked black pepper, Virginia Gentleman hot sauce
Put all ingredients into a large pot and bring to a simmer- continue to simmer for about 4 hours. Serve with topping choices: fresh chopped jalapenos and spring onions, shredded extra sharp cheddar cheese, hot and mild chow chow, Virginia Gentleman hot sauce, oyster crackers and a selection of your favorite breads.
Coconut curry rice
by Vaishali, CO
Basmati rice 1/2 cup
Coconut milk 2.5 cups
Cinnamon stick 1/2 inch
Finely chopped onion 1/2cup
Chopped mixed vegetables (carrot, beans, potato) 1 cup
Garlic cloves 3
Green chili 2
Cashew 10 to 12 pieces ( optional)
Cumin seeds 1/4 tsp
Coriander seed powder 1/2 tsp
Finely chopped tomato 1
Butter as needed
Salt to taste
Grated coconut 2tbsp
1. Wash rice 3 times with water and soak for 2 hours
2. Remove water from rice and add coconut milk. Add a pinch of salt, 1 cloves, a small piece of cinnamon.
3. Sauté half the onion in butter until well cooked. Add to rice.
4. Pressure cook the rice or cook on direct flame until done.
5. Let cool.
6. Heat some water in a utensil and add the chopped vegetables and cook until they are half boiled. Strain to remove water using a strainer.
7. In a pan, heat butter and fry remaining onion, clove, cinnamon, garlic, green chili, cashew, cumin seed, coriander seed powder, grated coconut for few min
8. Churn in a blender adding little water. It should be a smooth paste
9. Heat some butter in a pan, and fry this paste for about 5 to 7 min on medium heat.
10. Add the half boiled vegetables and mix well. Fry for 3 minutes.
11. Add finely chopped tomato and sauté for a minute.
12. Pre heat oven at 450F
13. Grease a baking dish, place vegetable curry and spread it. Top with rice and spread it.
14. Cover with a foil and bake for 25 min.
by Joyce Kidd, MA
Heat 2 tbsp. coconut oil over med-high heat until melted and steaming Crack and add 3 eggs, one at a time. When white and yolks are set, carefully remove from pan using slotted spoon Set aside on separate dish While oil is still hot, add kale, garlic, sliced mushrooms, and onions Stir fry quickly until kale wilts. Place cooked veggies on plate top with eggs.
Optional add ons: Sprouts and sunflower seeds
Better than Sex Potatoes
by Debbie Nelson, WI
2 pounds fresh or frozen hashbrown potatoes
1 stick unsalted butter, cut into 1/3rds
1 half pint heavy whipping cream
use 13x9 baking dish. Layer 1/3 of hashbrowns in bottom of pan. Cut 1 butter 3rd into 6 pats. Layer on hash browns. Sprinkle 1 teaspoon of seasoned salt on hashbrowns. Repeat for two more layers. Pour heavy whipping cream over mixture. Bake at 375 for 45 minutes.
by Lori Graham, CT
Flourless Chocolate Cake
Note: use organic whenever you can.
10 0z semisweet chocolate, ground in food processor with s blade
2 oz bittersweet chocolate, ground in food processor with s blade
3/4 c of granulated sugar
2 teaspoons instant espresso powder
3/4 c of boiling water
2/3 cup of coconut oil
6 large eggs room temperature
1 T vanilla extract
Preheat oven to 350 degrees. Butter the bottom and sides of a nine inch spring form pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
Place both chocolates and the sugar in a food processor and process until finely ground. Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the side of the work bowl. Add the coconut oil and process until incorporated.
Add the eggs and vanilla and process until the mixture is smooth and creamy, about 8 seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pans set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.
Avo Choc Chip Cookies
by Kristina Krist, CA/NV
This can be vegetarian or vegan.. Pls read on.. First Preheat Oven to 350.
Get Ingredients.. 2 organic eggs, 2 ripen avocados,(You can put in all avocadoes for eggs but if you do , add 2 tbsp of water or coconut water for the liquid the eggs would add, 6 tsp bourbon vanilla extract, 1 1/2 cups maple sugar, 1 1/2 cups of organic sugar made from evaporated cane juice, 2 tsp of organic baking soda, 1 3/4 tsp of salt, i like sea salt for trader joes, 5 cups of trader joe flour, the one in the blue paper, 4 sticks of softly melted unsalted butter cant be hot just warmly melted also bought from tjoes.(this can be substituted for vegan butter I just dont have a store close to me to purchase this all the time.. I actually prefer the vegan) Put all these in a mixer, I have a kitchen aid, and I turn it on the lowest speed and mix for 10 min. I just set the timer, and step away.. After this I add 2 bags of choc chips that I purchased from Trader Joes for a couple more minutes until mixed throughly. Using cookie scooper, lay out cookie dough on a parchment paper on a cookie sheet.. slightly flatten each cookie wtih a couple fingers.. bake about 9 minutes.. this could be longer by a minute if you at a higher altitude .. we are at 1200 ft above sea level (my cali address). at 2600 ft, its to be 10 min. (my nevada address) No one can pick up the flavor of the avocado..
by Jen Krivos, FL
Peel a banana. Smear 1 tablespoon of peanutbutter on banana. Drizzle honey (about a teaspoon) over banana. Cut banana in 1/2 inch slices and serve with a fork.
Green Breakfast Smoothie
by Mary Gamblin, MO
5oz Organic Baby Spinach
generous portion of Wheatgrass
1-2 scoops Pea Protein mix
1/2 Cup frozen blueberries
1/2 frozen Banana
1/2 Cup All natural Swiss-Style Muesli
1/2 cup water
Mix all ingredents (I use my Ninga) until mixed well and enjoy a breakfast that will keep you full till noon or 1pm and provides energy even while taking cancer treatments.