water or herbal tea fast for 72 hours each month, Monday dinner to Thursday dinner. This is what I will be doing for the next couple of days. I am still preparing meals for the family during this time.
Our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain with pineapple.
For lunch he a salad and leftovers.
For snack he had apples and dates.
I made Mexican stuffed peppers
Millet stuffing:
1 cup millet
1 pint canned tomatoes
1 onions, chopped
1 TBS jalapeno, minced
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 TBS molasses
1 TBS cacao nibs
1/2 tsp saffron + 2 TBS warm water
salt and pepper to taste
Directions
broth sauté onions, pepper and garlic in the instant pot
stir in herbs, molasses, and cacao nibs until nibs melt
add millet in instant pot with 1 2/3 cup of water or vegetable broth
set to manual for 10 minutes, making sure the lid is locked. Allow it to releases naturally
Cooking Black Beans
1 cup black beans, soaked 8-12 hours, drained, rinsed
Directions
add water or broth covering the drained beans
set to manual for 20 minutes, making sure the lid is locked. Allow it to release naturally.
Drain excess liquid
Add beans (we only added half of the beans) to millet stuffing
Stuffing peppers
4 bell peppers, removing the tops and seeds from peppers
Black bean and millet stuffing
aquafaba cheddar
Directions:
Set rack and add 1 1/2 cups of water to bottom
Fill the peppers with the black bean and millet stuffing
Set stuffed peppers on top of the rack
Manual setting 10 minutes. Allow it to release naturally
Top with aquafaba cheddar cheese
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