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Moroccan
Fava Beans
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Ingredients:
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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
½ tsp. powdered ginger
½ tsp. ground allspice
1/8 tsp. turmeric
1 cup freshly squeezed orange juice
1 cup raisins, roughly chopped
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Method:
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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 and discard the skins.
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.
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Variations/Recommendations
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Garnish
with orange slices, if desired
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Serves 7
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Top |Next
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| Broccoli
& Cauliflower |
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Ingredients:
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Broccoli, 2 Cups
Cauliflower, 2 Cups
Olive Oil - Extra Virgin, 1/8 Cup
Lemon, 1/2
Braggs Liquid, 1 Tbs
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Method:
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the florets off both broccoli and cauliflower rinse in cold
water. The cold water helps to keep the freshest. Place the
vegetables in a serving bowl, add olive oil and squeeze lemon
over mixture. Add Braggs to taste. Serve cold |
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Variations/Recommendations
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| 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 user more of the stalk as the steam
will tenderize the vegetable. Oregano or other herbs can be used
supplement the natural fresh flavor. |
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Serves 5
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Top |Next
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| Asparagus
& Apples |
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Ingredients:
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Asparagus, 2 bunches
Apples, 2 cups chunked
Sesame Oil,1/8 Cup
Sesame Seeds, 1/4 Cup
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Method:
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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. Steaming or boiling
vegetable are options, but the life giving energy and
nutritional benefits are greatly reduced. |
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Variations/Recommendations
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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!
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Serves 5
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Top |Next
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| Summer
Corn |
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Ingredients:
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Corn - Fresh on the Cobb, 6 ears
Olive Oil - Extra Virgin, 1/8 Cup
Braggs Liquid, 1 Tbs
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Method:
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Mix the olive oil and Braggs together. Open
and inspect corn, leaving corn in the husk. Inspect ends
carefully cut off any damaged parts. Place a slight amount of
olive oil mixture into each ear of corn. Wrap the ears in tin
foil sealing each end. You have a choice to eat this after a few
minutes or roast in a grill until warm.
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Variations/Recommendations
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You can heat this in an oven also !
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Serves 7
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Top |Next
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| New
Potatoes |
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Ingredients:
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Method:
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Variations/Recommendations
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Serves 7
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Top |Next
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| Artichokes |
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Ingredients:
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Method:
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Variations/Recommendations
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Serves 7
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Top
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Com ™
