Ingredients: 2 cups fresh sweet corn, removed from cob 1/4 cup red onion, diced 1/2 cup fresh green beans, sliced in 1 inch lengths 1/4 cup grated carrot 1 cup lettuce, cut fine Directions: Place 2-3 inches of water in a pot and bring to a boil. Blanch the corn for 2 minutes. Next blanch the green beans for 2-3 minutes and drain. Place blanched vegetables … [Read more...]
More Tasty Soups/Stews/Quick Boiled Vegetables (aka Recipes 2)
Here is a printable version (pdf) of Recipes 2 Vegetable Broth with/out Chicken Bones Ingredients: The secret to making tasty soups is Muir Glenn Organic Garlic & Onion or other high quality organic marinara sauce, or Muir Glen Tomato Soup. Use 1/3 - 1/2 of a 14 1/2 ounce can plus: 3 medium parsnips, 1-2 tubs of brussel sprouts 1 medium turnip … [Read more...]
Red Lentil Corn Chowder
Ingredients: Serves 4-6 2 teaspoons sesame or olive oil 1 medium onion, diced 1 clove garlic, minced 3 carrots, diced 2 ears corn cut off the cob 1/2 teaspoon sea salt 1 teaspoon each fresh thyme, basil, sage & rosemary or if using dried 1/2 6 cups vegetable stock or water 1/2 teaspoon black pepper (optional) 1 cup red lentils 1/4 cup shoyu soy … [Read more...]
Dr. Silverstein’s Vegetable-Fish-Beans Sauce
Ingredients: 1 teaspoon tamari 1 teaspoon toasted sesame oil 1 teaspoon brown rice syrup 1 tablespoon water Directions: Heat in a pan for one minute. This can be poured over vegetables-fish-beans. This flavoring is a great substitute for butter! … [Read more...]
Scrambled Tofu Breakfast
Anyone on a weight-loss or cholesterol-reducing program knows that eggs, bacon, sausage and buttered toast are taboo, but those whose lifestyles are very physically active might require the stronger energy of protein for breakfast from time to time. If you are in the early stages of changing your diet and find you are missing the old standard breakfast fare, here is the … [Read more...]