how food can help heal the body
Dr Fuhrman's Level 2 plan
Eat to Live 6-Week Plan from Dr. Fuhrman
Dr. Greger's Daily Dozen
Chickpea Cheese Demo 7/18 @ 2:00
Whole food, Plant based, Vegan, Gluten free Potluck 8/5
Tuesday, May 20, 2014
The tomato soup makes this recipe!!!
3 sweet peppers
0.5 cup quinoa (1 cup water or vegetable broth)
1 zucchini (shredded)
1 carrot (shredded)
1 cup mushrooms (coarsely chopped)
1 small red onion (diced)
1 tablespoon turmeric
1 clove minced garlic
1 tsp cumin
1 TBS chili powder
1 can drained black beans
juice of 1 lime
Salt (to taste)
Pepper (to taste)
15oz diced tomato
2 cups tomato soup (we used Dr Furhman's recipe from here http://heal-thy-self-cb.blogspot.com/2014/01/week-4-day-2-level-2-dr-joel-fuhrmans.html)
Cook 1 cup of quinoa in two cups of water. Bring the quinoa to boil stir and cover the pot with a lid. Turn the heat down to a low simmer, let it simmer for 10 minutes.
Core the peppers, removing the seeds and membranes.
In a large skillet water saute the diced onion, minced garlic, and coarsely chopped mushrooms sauté for 5 minutes or until onion becomes translucent.
Add the the carrots and zucchini to the pan. Add turmeric, chili powder, and cumin. Sauté for another 2 minutes or until the squash and zucchini become soft.
Add cooked quinoa and beans to the vegetables and mix everything well, adding the juice of 1 lime.
Stuff the peppers with the mixture, place them into an oven safe pan. Pour the sauce (see step 7 bellow) all over the peppers and bake at 350°F for about 1 hour.
Mix the 15oz diced tomato and 2 cups of tomato soup
Top with cheese or dayia cheddar cheese
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