WRAPPED IN GREENS
Collard Grilled Chicken and Roasted Veggie Wrap.
Steam collard greens. Fill and wrap with grilled chicken breast/lefofver chicken, roasted peppers and port mushrooms.
steam a cabbage (boil upside down in a pot of water for approx 20 min)
Pull off a leaf & fill with tuna, shredded carrots, pickles and tomatoes. Make it for your family too or cut up the rest of the cabbage and stir fry for dinner!
TOAST 4 WAYS
Toast 2 slices of Eiziekel bread and add:
#1 Almond butter, apple, raspberries, coconut flakes.
#2 Hummus, beets, cucumbers, sunflower seeds.
#3 kale leaves, avocado, cherry tomatoes, pepper.
#4 cottage cheese, blueberries, raspberries, banana, chia seeds.
2 butterflied bronzini
sliced fresh figs
baby spinach leaves
heirloom colored tomatoes
drizzled with fresh lemon, extra virgin olive oil, salt & pepper to taste. Bake uncovered at 350 for approx 20 min till fruit and fish looks baked. Serve opened up or slice closed.
SALMON AND CAULIFLOWER
Sauté in a little extra virgin olive oil. Salt & pepper to taste
Add 1 piece baked salmon
and 1 sliced corn
For the crust:
Soak two cups of quinoa for 6-8 hours, drain and rinse in a strainer.
Place in a blender with
3/4 cup of water
1 tsp of baking powder
and a little salt.
Line a large round pizza pan/cookie sheet with parchment paper and spread olive oil on it. Blend the quinoa mixture until it is pancake batter consistency.
Pour onto the pan and spread evenly, place in the oven for 15 mins, flip over and bake another 15 minutes. Take out of the oven. I made it cheese less and was very tasty however you can put cheese or any veggies/toppings of your choice and place back in the oven for approx 5 min.
Ingredients for the dough:
2 packets dry yeast
2 cups warm water
4 cups whole spelt flour
1/2 cup wheat germ
2 tbsp honey
2 tsp salt
1 tbsp olive oil
Dissolve yeast in warm water till slightly bubbly. Add spelt flour, wheat germ, honey, salt & olive oil. Mix with a fork till dough consistency forms. Let rise for 10 min. Form a thin crust for 2 large pizza pans. You can halve this recipe for one pan. Bake the crust at 375 till golden approx 15 min. Drizzle tomato sauce, cut up tomatoes, sliced fresh mozzarella, basil leaves & spices. Place pizza back in oven for approx 5 min till cheese has melted.
TOMATO MINT PASTA
1 packet penne brown rice pasta
2-3 tbsp extra virgin olive oil
1 finely chopped shallot
1 zucchini sliced in sticks
2 cloves crushed garlic
3 roasted tomatoes blended or 1 can crushed tomatoes
Handful finely chopped mint leaves
Handful chopped fresh basil leaves
Freshly squeeze juice of 1 lemon
Salt & pepper to taste
Handful mozzerela or Parmesan cheese (optional)
Cook the brown rice pasta. Heat oil, add shallots and cook till soft, add sliced zucchini and cook till slightly soft, add garlic, stir in tomatoes and simmer till sauce has slightly thickened. Stir in mint, basil, lemon, salt and pepper. Add handful shredded mozzarella or Parmesan cheese. Pour immediately over pasta or transfer to container and store in refrigerator for up to a week.
2 medium eggplants
3 cups baby spinach
1 cup shitakee mushrooms
1 cup cottage cheese
1/4 cup mozzarella cheese (optional)
1/4 cup milk
Salt, pepper, garlic to taste
2 cups tomato sauce
3 tbsp Parmesan cheese
Slice eggplant length ways discarding the outer slices. Arrange and spray or drizzle with olive oil on baking sheets. Bake for 10 min until soft. Sauté spinach and mushrooms in a little olive oil. Place in a bowl and add cottage cheese, mozzarella cheese, milk & seasonings. Mix well. Pour one cup of sauce in 9 by 13 dish. Place some filling on each eggplant slice and roll up tightly. Place on tomatoes sauce dish. Pour remaining sauce and sprinkle lightly with Parmesan cheese. Bake uncovered for 25-30 min at 350. Yields 12-14 rolls. Freezes well.