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Archives for January 2015

PASTA e FAGIOLI

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pasta

Ingredients

  • 4 cups cooked Organic Great Northern beans
  • *My Grandmother always used dried Great Northern beans. Soak the beans overnight. The next day she would then cover the beans with water, throw in a whole stalk of celery and fresh rosemary (I used 3 – 2 inch sprigs), cover the pot with a lid, and cook until tender (about an hour). If the water evaporates, add more water. You can use some of the bean stock as your broth. If you want use canned beans.
  • 1 cup chopped organic onion
  • 1 cup diced organic celery
  • 1 whole bulb of organic roasted garlic (You can roast this ahead of time.)
  • 1/4 cup organic olive oil
  • 3 cups of organic broth
  • 3 cups diced fresh organic tomatoes
  • Fresh organic Basil
  • Fresh organic Rosemary
  • 2 tablespoons organic lemon juice
  • Gluten Free Organic Pasta (Jovial. Thrive Market, Vitacost, Amazon)

Directions

Sautée the onions and celery in 1/8 cup of olive oil.
Add 3 cups broth, Cooked Great Northern Beans, chopped tomato, and fresh rosemary.  Simmer 20 minutes.

In the 1/8 cup olive oil add lemon juice. After removing the garlic from the bulb, mash it into the oil.

Add cooked pasta. (Leave the pasta on the el dente side) and the mashed garlic oil mixture to the soup.
Garnish with the fresh Basil.

RAW ZUCCHINI BARS

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Crust

  • 1 1/4 cup finely ground organic walnuts
  • 3 tbs. organic ground flax meal
  • 1 tablespoon Organic butter flavored coconut oil
  • 1/2 tsp organic ground cinnamon

Mix all ingredients together well, especially paying attention to the coconut butter so there are no chunks. Pat down firmly into a square baking dish. (I used the Pampered Chef stone, square pan). You can use a piece of parchment paper to pat down the crust.

Filling

  • 2 cups grated zucchini (squeeze some of the liquid out).
  • 8 organic dates no pits!
  • 1/2 cup finely ground organic raw pecans
  • 1/2 cup finely ground raw organic pumpkin seeds
  • 1 teaspoon Simply Organic cinnamon
  • 3 tbs. raw organic almond butter
  • 1 cup chopped dried apricots (my favorite Made in Nature).
  • 1 vanilla bean (slit the bean down the middle and scrape out the black seeds).
  • 1 tsp Simply Organic lemon flavor

Grind up the dates to make a paste. Mix in lemon flavor. Add all the rest of the ingredients. Spread on top of the crust in the square baking pan. Keep these bars in the freezer.

They will cut better and will never freeze solid because of all the nut oils.

LIVER FLUSH

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This provides support for the organs to perform their functions,
Enzyme support (Designed to move digestive system to an alkaline environment)
This is a four day program.

To get started you will need:

  • 2 oranges – peeled
  • 1/2 grapefruit – peeled
  • 1/2 lemon – peeled
  • 1 1/2 – 2 inches of ginger root – peeled
  • 1/2 tablespoon of whole cloves
  • 1 tablespoon of pure maple syrup
  • 1 – clove of peeled garlic
  • 3 strands of parsley
  • 1 pinch of cayenne pepper
  • 2 oz. of water

*Blend for 2 minutes
*Strain out all the pulp
*Place back in the blender
*Add 2 tablespoons of extra virgin olive oil
*Blend for an additional 40 seconds
Makes 10-14 oz.

Instructions:
*Upon waking, brush your teeth.
*Drink 8 oz. of water.
*Make your liver flush and drink it all at once.

DO NOT HAVE ANY OF THE FOLLOWING FOR THE ENTIRE FOUR DAYS:
No Fried Foods
No Alcohol
No Caffeine
No Dairy Products

The liver is the main organ responsible for detoxification in the body. The liver flush cleanse supports the liver and gall bladder and enzyme support; thus to prevent illness associated with toxic accumulation.
www.Thecleanse.com

BRAD LIKED THIS STIR FRIED QUINOA

By

quinoastirfry

Ingredients

  • 2 cups cooked Quinoa
  • 1 cup finely chopped organic onion of choice
  • 2 large organic garlic cloves, minced
  • 4 tbs. Organic Wheat Free Tamari
  • 10 oz. Organic shiitake mushrooms
  • 1 cubed organic zucchini
  • 1 cut up stalk of organic baby Bok Choy
  • 1 cup shredded organic carrots
  • 1/2 cup slivered organic almond
  • 1/4 cup organic broth
  • 1 tablespoon organic lemon juice
  • Organic olive oil to stir fry.

Directions

Pour Olive oil in a wok or frying pan. Add the onion and garlic. Sautée until softened. Add the rest of the veggies. Stir fry adding the broth and lemon juice. Cook the veggies slightly, keeping them on the crisp side. Add the 2 cups of quinoa, almonds and the Tamari. Mix well, add a little more broth if too dry.