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Vegetables
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Moroccan
Fava Beans
Ingredients:
4 cups Water
2 cups Fresh Fava Beans
1 Tbs. extra virgin Olive Oil
1 medium Onion, thinly sliced crosswise and separated into
rings
2 Garlic Cloves, minced
1/2 tsp. Powdered Ginger
1/2 tsp. Ground Allspice
1/8 tsp. Turmeric
1 cup Orange Juice, freshly squeezed
1 cup Raisins, roughly chopped
Method:
Bring the water to a boil, add the beans and reduce heat to
medium. Boil for 10 minutes. Drain and refrigerate until well
chilled. Slip the skins from the beans, discard the skins
and set aside while preparing the sauce.
Warm oil in large non-stick frying pan over medium heat. Add
the onions and garlic; cook, stirring constantly, for 3 to
4 minutes, or until tender. Stir in the ginger, allspice and
turmeric; cook for 1 minute.
Add the orange juice and raisins; bring to a boil.
Stir in the beans. Reduce heat to low; cover and simmer for
25 to 30 minutes, or until the beans are tender and the liquid
thickens slightly.
Spoon over prepared quinoa, amaranth or millet.
Variations/Recommendations
Garnish with orange slices, if desired
Serves 7
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Broccoli & Cauliflower
Ingredients:
2 cups Broccoli
2 cups Cauliflower
1/8 cup Extra Virgin Olive Oil
1/2 Lemon
Sea Salt, to taste
Method:
Cut the florets off both broccoli and cauliflower rinse in
cold water. The cold water helps to keep the freshness. Place
the vegetables in a serving bowl, add olive oil and squeeze
lemon over mixture. Serve cold.
Variations/Recommendations
Florets (small buds) are used in raw recipes because these
are the most tender part of the vegetables and full of life
force when fresh. If steaming you can use more of the stalk
as the steam will tenderize the vegetable. Oregano or other
herbs can be used to supplement the natural fresh flavor.
Serves 5
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Asparagus & Apple
Ingredients:
2 bunches of Asparagus
2 cups Apples, diced
1/8 cup Sesame Oil
1/4 cup Sesame Seeds
Method:
Rinse the asparagus with cold water and cut off the stalk
half way between the top and the white portion area. Chunk
the apples into small cubes about the same height as the asparagus
spears. Mix ingredients and serve. Steamed or boiling vegetable
is an option, but the life giving energy and nutritional benefits
are greatly reduced.
Variations/Recommendations
Some people break the the asparagus by hand to ensure only
the freshest part is used. The balance of the green stalk
can be used for soup!
Serves 5
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