12 Steps to Whole Foods
Reaping a Gardener’s Rewards Beets in Spicy Mustard Sauce 3 pounds fresh beets, washed and trimmed ½ C extra virgin olive oil ½ C cashews ¼ C spicy brown mustard 2 Tbsp. lemon juice 4 cloves garlic, minced ½ tsp. thyme ½ tsp. freshly ground pepper Steam the beets for 60 min. or until tender. Drain and cool just until the beets can be handled. Peel and cut them into ¼" thick slices. Purée remaining ingredients until smooth in a high-powered blender. Pour over warm beets and toss gently. Serve warm or cooled. Marinated Steamed Beets 2 pounds beets, washed and trimmed C fresh lemon juice C extra virgin olive oil C fresh (or 2 Tbsp. dried) dill weed or basil Steam the beets for 60 min., cool, then peel and slice them ¼" thick. Purée the oil, lemon juice, and herbs in a high-powered blender. Pour the mixture over the beets, toss gently, and marinate in the fridge for several hours. Other Recipes Hot-Pink Breakfast Smoothie (3) (page 285) Kimchi (page 243) Sprouted Quinoa Salad (page 70) 142 12 Steps to Whole Foods © Copyright Robyn Openshaw
Reaping a Gardener’s Rewards BELL PEPPER RECIPES Lentil-Stuffed Peppers 6 large or 8 small green or red bell peppers 2 Tbsp. extra virgin olive oil 1 large onion, chopped 3 cloves garlic, chopped 1 C dry lentils, washed 1 can vegetable broth ½ C fresh parsley, chopped 8 oz. pkg. mushrooms, chopped 1 C walnuts, chopped 1 piece whole-wheat bread, diced and air dried for 24 hours 2 Tbsp. Bragg Liquid Aminos (page 338) 1 tsp. paprika 1 tsp. sea salt ¼ tsp. freshly ground pepper 1 (14-16 oz.) can crushed tomatoes 1 (8 oz.) can tomato sauce 1 Tbsp. red wine vinegar 1 Tbsp. agave (raw, organic) 1 C pepper jack cheese, cubed optional: 2 eggs (organic, free-range), lightly beaten Heat the oil and sauté the onions and 2 cloves of garlic for 1 min. Add the lentils and broth, reduce the heat, cover, and simmer for 45 min. or until the lentils are tender. Remove the mixture from the heat and stir in all other ingredients except for the peppers, crushed tomatoes, and cheese. Wash the peppers well and slice the tops off, setting them aside. Remove the seeds, then stuff the peppers with the lentil mixture and put the cubed cheese on top. Cover each pepper with a top. Pour the can of crushed tomatoes in a 9"x13" baking dish. Place the peppers in the dish, cover it with foil, and bake at 350° for one hour. Serve with tomato sauce spooned over each serving. © Copyright Robyn Openshaw 12 Steps to Whole Foods 143
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Reaping a Gardener’s Rewards<br />
BELL PEPPER RECIPES<br />
Lentil-Stuffed Peppers<br />
6 large or 8 small green or red bell peppers<br />
2 Tbsp. extra virgin olive oil<br />
1 large onion, chopped<br />
3 cloves garlic, chopped<br />
1 C dry lentils, washed<br />
1 can vegetable broth<br />
½ C fresh parsley, chopped<br />
8 oz. pkg. mushrooms, chopped<br />
1 C walnuts, chopped<br />
1 piece whole-wheat bread, diced and air dried for 24 hours<br />
2 Tbsp. Bragg Liquid Aminos (page 338)<br />
1 tsp. paprika<br />
1 tsp. sea salt<br />
¼ tsp. freshly ground pepper<br />
1 (14-16 oz.) can crushed <strong>to</strong>ma<strong>to</strong>es<br />
1 (8 oz.) can <strong>to</strong>ma<strong>to</strong> sauce<br />
1 Tbsp. red wine vinegar<br />
1 Tbsp. agave (raw, organic)<br />
1 C pepper jack cheese, cubed<br />
optional: 2 eggs (organic, free-range), lightly beaten<br />
Heat the oil and sauté the onions and 2 cloves of garlic for 1 min. Add the lentils and broth, reduce the heat,<br />
cover, and simmer for 45 min. or until the lentils are tender. Remove the mixture from the heat and stir in all<br />
other ingredients except for the peppers, crushed <strong>to</strong>ma<strong>to</strong>es, and cheese. Wash the peppers well and slice the<br />
<strong>to</strong>ps off, setting them aside. Remove the seeds, then stuff the peppers with the lentil mixture and put the cubed<br />
cheese on <strong>to</strong>p. Cover each pepper with a <strong>to</strong>p. Pour the can of crushed <strong>to</strong>ma<strong>to</strong>es in a 9"x13" baking dish. Place<br />
the peppers in the dish, cover it with foil, and bake at 350° for one hour. Serve with <strong>to</strong>ma<strong>to</strong> sauce spooned over<br />
each serving.<br />
© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 143