Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
Add spices and stir 'til fragrant.
Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
This soup is GREAT with a grilled cheese sandwich.
echamel sauce heating up the plant based milk you chose until very
ike rice flour, available at Whole Foods or health food stores. It
Add all ingredients in the order specified for your bread machine.
Set machine on whole wheat setting, 1 1/2 lb. loaf and start.
Don't omit the vitamin C powder (ascorbic acid); it is the key to making a low sodium loaf that does not collapse while baking. Available at Whole Foods & similar stores. 1250 mg of crushed vitamin C tablets may be used instead.
n a large bowl, combine whole wheat flour, white flour, garlic
You can find it at Whole Foods or in the bulk bins
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You don't want any whole beans left, but don't
Place the Plant ingredients in a screw top jar.
For the next 7 days, feed the plant daily with plant fodder.
After 7 days you can strain this liquid, and add the Final touches.
Stir until dissolved.
Bottle and leave for 7 days before drinking.
To continue, halve the remaining plant and repeat process replacing 1/2 cup of water instead of lemon juice.
Combine and toss.
**All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.
Preheat oven to 375 degrees.
Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
In a small bowl, combine egg, milk and butter and then stir in pumpkin.
Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling about 2/3 full.
Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers ...
ou have a bulk foods or Whole Foods or Vitamin Cottage kind of
Mash garlic, salt and sage together in a cup or with a mortar and pestle. Knead into the turkey, and grind in the pepper.
Form into 4 patties and place in a covered platter. Refrigerate for 1/2 hour so the flavors will blend.
Using a non-stick skillet, fry the patties until firm aand dark brown. Check for doneness, cooking until all pink is gone.
Serve with toasted rolls and a squeeze of lime.
Preheat oven to 350\u00b0.
Mix all the wet ingredients plus wheat germ together in a large bowl.
In another bowl mix the flour, salt, and baking powder.
Add the flour mix to the wheat germ mix and stir very well.
Fill your greased muffin tins 3/4 way full with batter.
Bake for 10-12 minutes or until a toothpick inserted comes out clean.
Preheat oven to 350.
Cream sugars,margarine(I use,\"I can't believe not butter Light\"),egg beaters, and vanilla in large mixing bowl.
Add water and beat on low speed until well mixed.
Stir in flour,baking soda, and salt.
Fold in oatmeal ( I use 1 box/8 packets \"Sturm's\" Whole Grain Oatmeal with Plant Sterols & Flaxseed) and raisins.
Stir until blended.
Spray a cookie sheet with non stick spray, drop dough with a small spoon and then flatten slightly.
Bake between 10 and 12 minutes.
Mix together.
Cover tightly and store.
Use in Bisquick Reduced Fat recipes.
2 cups white or pastry whole wheat flour* (12 mg).
Crush Oreo cookies in blender or food processor; set aside. Cream margarine, cream cheese and powdered sugar.
Mix milk, chocolate pudding and Cool Whip.
Combine the 2 mixtures.
Layer Oreos and pudding mixture, beginning and ending with Oreos. Insert artificial flower or plant into pot of dessert.
Place a few gummy worms around the top.
Worms can also be layered with other ingredients.
In a covered sauce pan cook egg plant in boiling water until tender, about 5 minutes, drain and mash.
Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper.
Shape into 8 patties, cook in hot oil 3 minutes on each side till golden brown.
Preheat oven to 350 degrees.
Coat an 8-inch loaf pan with canola oil cooking spray and set aside.
Combine flour with oat bran or wheat germ; baking powder, pumpkin pie spice, salt and baking soda in a large bowl.
In a medium bowl, combine sugar with oil, honey, milk, pumpkin, egg, and vanilla. Stir into the dry ingredients.
Fold in walnuts.
Spoon batter into prepared loaf pan. Bake one hour or until done.
Cool for 15 minutes on a wire rack. Remove from pan and continue to cool completely.