12 Steps to Whole Foods

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Making Plant-Based Main Dishes Twice-Baked Green Potatoes My sister-in-law Kelli makes this recipe, and even her vegetable-hating 3-year-old will eat it, even though she won’t eat broccoli. Of course, I’ve added even more greens. 8 large potatoes 1 large head broccoli 4 C spinach 8 green onions, diced (including the long green part) ¼ C grated Parmesan cheese 2 Tbsp. extra virgin olive oil 1½ tsp. sea salt freshly ground pepper to taste Bake foil-wrapped potatoes at 350° for one hour, then let cool enough to handle the potatoes. Chop the broccoli into small pieces and steam for 15 min., adding the spinach for the last 5 min. of steaming. Cut each potato in half and scoop out the potato “guts,” being careful to leave the skin intact with about ¼" of potato all the way around, to keep it firm to use later. Set the skins aside. Use a hand mixer to blend until smooth the potato “guts,” steamed broccoli, onions, spinach, Parmesan, olive oil, and salt and pepper. Add a bit of water if the mixture is too thick to blend. Scoop the mixture back into the potato skins. Optionally sprinkle with additional Parmesan, then bake at 350° for 15-20 min. Serve immediately. 170 12 Steps to Whole Foods © Copyright Robyn Openshaw
Making Plant-Based Main Dishes Baked Potato Bar Bake potatoes in foil for 45-60 min. at 350°. Top with: • Roasted-Garlic Aioli Sauce (recipe below) • Steamed broccoli • Chopped raw vegetables including tomatoes, green onions, bell peppers, squash, anything in season, and anything from your garden • Leftover Vegetarian Chili (page 189) Roasted-Garlic Aioli Sauce: 1½ C raw almonds, soaked overnight and drained 1½ C raw sunflower seeds, soaked overnight and drained 1 head garlic, roasted, cooled, and skins removed from cloves 1 red bell pepper, roasted, peeled, and seeds removed OR ½ C sun-dried tomatoes 1½ C extra virgin olive oil ½ C fresh lemon juice 1 tsp. Original Himalayan Crystal Salt (OHCS) (page 339) freshly ground pepper to taste Blend all ingredients well in a high-powered blender. Add a bit of water if necessary to blend to a smooth or chunky texture, whichever you prefer. We love to use a generous scoop of this as topping for baked potatoes instead of sour cream. You can also toss it into whole-grain pasta with steamed veggies, or into wraps. Can be frozen for later use. © Copyright Robyn Openshaw 12 Steps to Whole Foods 171
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12 Steps to Whole Foods by Robyn Op
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Table of Contents Table of Contents
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Table of Contents Cabbage Salad Dre
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Table of Contents Kale Recipes . .
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Table of Contents Parmesan Flax Cra
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Table of Contents Nut Milk (3) . .
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About the Author Robyn Openshaw gre
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Now she has 12 Steps to Whole Foods
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The 12 Steps program is a well rese
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Over the years, I have learned a lo
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I knew a “whole-foods diet” was
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Foreword By family physician Denise
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Foreword GSG nutrition is compatibl
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Preface You’ve always wanted to e
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Preface If you struggle with your w
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Introduction What Is the Goal of Th
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Introduction Finally, have a basic
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Introduction Nutrition is no differ
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Introduction Keep your talk about n
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Introduction sugary foods for even
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Introduction Don’t I Need to Eat
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Introduction Fourth, I strongly rec
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Introduction Document any “cleans
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Introduction I’ve invited the att
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Introduction business, family—the
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CHAPTER 1 Bye-Bye, Stimulants — H
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Bye-Bye, Stimulants — Hello, Gree
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CHAPTER 2 Making Salad the Star You
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Making Salad the Star This month, u
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Making Salad the Star Why Maximize
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Making Salad the Star Money-Saving
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Making Salad the Star © Copyright
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Making Salad the Star Tomato-Onion-
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Making Salad the Star Christmasy Sa
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Making Salad the Star Waldorf Salad
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Making Salad the Star Southwest Sal
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Making Salad the Star © Copyright
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Making Salad the Star Beet-Pear-Fet
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CHAPTER 3 Dressing Up Your Salads Y
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Dressing Up Your Salads High-Nutrit
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Dressing Up Your Salads Your Journa
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Dressing Up Your Salads © Copyrigh
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Dressing Up Your Salads Strawberry-
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Dressing Up Your Salads Cabbage Sal
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Dressing Up Your Salads Maple Syrup
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Dressing Up Your Salads Ginger-Miso
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Dressing Up Your Salads Pesto Vinai
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Dressing Up Your Salads © Copyrigh
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CHAPTER 4 Avoiding Bad Fats, Enjoyi
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Avoiding Bad Fats, Enjoying Good Fa
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Page 141 and 142: CHAPTER 5 Reaping a Gardener’s Re
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Page 179 and 180: CHAPTER 6 Making Plant-Based Main D
Page 181 and 182: Making Plant-Based Main Dishes Amer
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Page 221 and 222: CHAPTER 7 Sprouting and Dehydrating
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Page 233 and 234: Sprouting and Dehydrating Cocoa Alm
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Page 239 and 240: Sprouting and Dehydrating KALE CHIP
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Sprouting and Dehydrating Roasted E
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CHAPTER 8 Preserving Raw Foods with
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Preserving Raw Foods with Natural P
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CHAPTER 9 Replacing White Flour wit
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Replacing White Flour with Whole Gr
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CHAPTER 10 Starting Your Morning Of
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Starting Your Morning Off Right In
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Starting Your Morning Off Right Hot
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Starting Your Morning Off Right Hig
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Starting Your Morning Off Right Spr
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Starting Your Morning Off Right ©
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Starting Your Morning Off Right Chi
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CHAPTER 11 Creating Delicious Whole
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Creating Delicious Whole-Food Treat
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CHAPTER 12 Achieving an Alkaline In
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Achieving an Alkaline Inner Terrain
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APPENDIX A Recipe Ingredients These
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Recipe Ingredients Coconut liquid.
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APPENDIX B GreenSmoothieGirl Resour
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GreenSmoothieGirl Resource Library
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APPENDIX C References Chapter 1 1.
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Index Symbols “Cheesy” Collard
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Index bay leaf Chipotle Black Bean-
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Index Whole-Grain Pasta with Thai C
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Index Coconut-Oat Cookies recipe 32
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Index green beans, why grow in 126
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Index leek Green Lentil Soup 187 Tu
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Index Buckwheat Asparagus Stir Fry
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Index purslane nutrition facts 40 R
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Index sprouting almond recipes 210
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Index whole-grain couscous, Whole-G
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12 Steps to Whole Foods

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