RECIPES
Stuffed Red Pepper Sandwich, Burrito Style
Prep time: 10 min
Yield: 2 servings
1 cup quinoa, soaked and rinsed overnight
2 red bell peppers
2 tomatos
1 ear of corn
1/3 cup black olives
4-6 sprigs cilantro
1 Tbsp olive oils
1 jalapeño
1 avocado
Pinch sea salt
Pinch black pepper
Slice the tops off the red peppers, remove seeds, and set aside. Dice tomato, jalapeño, and cilantro. Cut corn off the cob and add it to the bowl. Combine all remaining ingredients in bowl. Stuff into raw red peppers and serve. May be picked up and eaten like a burrito, or used with a fork and knife.
Zesty Color Tacos
Prep time: 10 min
Yield: 6 servings
4 Red cabbage leaf cups
1-½ cups germinated organic raw walnuts (soaked in water 4-8 hrs and rinsed)
1 ½ tsp organic taco seasoning
Dash olive oil
Dash sea salt
½ mango
½ yellow bell pepper
½ orange bell pepper
2 leaves bok choy
3 valium sprigs cilantro
In food processor, pulse germinated walnuts until it looks like ground beef. Spoon out the mixture into a glass or stainless steel bowl and stir in spices and olive oil. Use as is, or put in dehydrator for 6-10 hours.
Dice pepper, mango, bok choy and cilantro and stir together in small bowl.
Spoon walnut mixture into cabbage cups and top with pepper mixture.
Remember, color means something. Watch the video for this recipe to learn more.
Banana Nutmeg Walnuts
Prep time: 5 min (excluding soaking)
Dehydrating time: 14 hrs.
Yield: 12 servings
2 cups sprouted walnuts
2 bananas
2 tsp nutmeg
2 dates, soaked in water for 20 minutes
Dash sea salt
In food processor, puree bananas and dates and salt. Pour over germinated walnuts. Eat as is, or dehydrate for 16 hours on 105.
Recipes by : Blythe Metz Ph.D
www.HealthyRecipesIn5.com
Blythe Natural Living
http://blythenaturalliving.com
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