� largish Jap* Pumpkin (cut into chunks, Skin intact)
3 Large Onions (Peeled & Cut into Chunks)
2 Heads Garlic ((topped)
4 Tspns Veggie Stock Powder
6 Tspns Curry Powder (medium?…your choice)
About 1Litre Of Water
300ml Cream (Or evaporated Skim Milk [my choice])
Bake The Veggies Drizzled with Olive Oil & Covered with foil for 2/3 of the cooking time.
Stir Fry Spices in a Little oil in a saucepan>
Put Pumpkin, Onion & The �Squeezed Garlic Cloves� Into Pot.
Add some Water.
Hit with a �Stick Blender� till relatively smooth (Adding water to make it work)
Reheat gently or Let cool & leave in Fridge overnight to� Marry�.
*Any good flavoured pumpkin or squash, will do.
| 1/2 cup split hulled mung beans
3-4 cups water
1 tsp � 1 tbsp ghee (clarified butter)
1/2 teaspoon cumin seeds
1/8 teaspoon turmeric
|Sort and wash the mung beans. Drain. In a heavy-bottomed pot, add the beans, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables.|
|shredded green cabbage
italian salad dressing
|Mix,Toss and refrigerate|
| 1 cup rotelle pasta
2 cups pea pods- boil 1 min
2 cups cooked chicken or turkey
1/2 cup green onions
1/2 cup water chestnuts
1/2 cup mayo
1 teaspoon soysause
1/4 teaspoon pepper
1 teaspoon sherry
1/8 teaspoon ginger
|Cook Pasta, Combine, refrigerate 3-4 hours before serving|
|1 1/2 cups water
1 cup uncooked, rinsed quinoa
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 finely chopped small red onion
1 1/2 teaspoons curry powder
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 cup toasted sliced almonds
1/2 cup minced carrots
1/2 cup dried cranberries
salt and ground black pepper to taste
|Prepare quinoa according to package directions. Cool and put into a bowl and refrigerate until cold.
Remove from refrigerator and stir in the other ingredients. Chill well before serving.
|8 large, ripe, plum (roma) tomatoes, chopped
16 large basil leaves, fresh, finely shredded
1 tablespoon chopped garlic
1/2 cup extra-virgin olive oil
|Combine all of the above ingredients, and serve with toasted rounds of baguette bread. Drizzle with balsamic vinegar or top with toasted pine nuts if desired.|
|3/4 cup pearl barley
11 cups vegetable stock (see recipe for Roasted Vegetable Soup)
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley
|1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.
Note:If you like a soup with lots of veggies, add 1//4 – 1/2 cup of an in season vegetable. A small amount of pasta can also be added. This is a recipe from Dr. Weil that I have added whatever veggies I have had on hand. Very hearty!
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.