HOLISTIC NUTRITION| STUDENT MIDWIFE| REIKI| VAGINAL STEAM| HERBALIST| DOULA
Slice squash in half, take the gut out, place in oven for 15 minutes, cook some vegetables or anything you want to put in it, take out oven take a fork and scrape until you see the meat look this spaghetti. Mix with your vegetables and Viola!!!
Slice zucchini open cut the middle out but leave the shell.
Cook in oven with 1 cup of water for 20 minutes.
Walnut meat, onions, green peppers, mushrooms, tomato sauce in pan and cook
Take zucchini out oven fill it stuffing place vegan cheese on top put back in oven for 15 minutes.
Spelt Linguini, vegetables of your choice, sun dried tomatoes, use the oil that you use for the sun dried tomatoes or use olive oil. Seasonings of your choice!!
Supplement for eggs!!!
1/2 cup of garbanzo bean flour
1 tsp of onion powder
1 tsp sea salt
1/3 cup of water ( add more if needed)
It should be a little bit more watery than pancake batter
Make sure the pan is hot first then add 1 tbsp of avocado oil and pour batter. Leave for 1 minute and then flip over. Then put on a plate filled it with what you like.
I have kale, tomatoes, onions, and vegan cheese in the middle.
TASTE LIKE CHICKEN!!!! Fried Cauliflower and alfredo. 😍😍😍
1 small head of cauliflower and break into chunks
Tossed in garbanzo bean flour and season however you like
Ingredients Sesame Sauce: ¼ cup water ¼ cup coconut aminos ¼ cup Volcanic Agave 1 tablespoon sesame oil ½ teaspoon red pepper flakes Bowls: ¾ cup wild rice cooked 1 tablespoon olive oil 3 cups asparagus, chopped into small pieces 3 cups kale, cut into small pieces 2 cups baby bella mushrooms small pieces sea salt red pepper flakes (optional) sesame seeds (garnish) Instructions Shake together all agave sesame sauce ingredients and set aside. Cook rice according to package instructions. Divide between 4 storage containers. Heat olive oil in a large pan. Add asparagus, yellow peppers and kale. Cook for 5 or so minutes, until bright green and tender. Add to the rice in the storage containers. Add additional olive oil if necessary. Add the mushrooms to the pan. Season with sea salt, oregano, onion powder, and red pepper flakes (if desired). Cook for 7 or so minutes, until cooked through. Add the sauce to the pan and simmer for 2 minutes, until thickened. Add the mushrooms to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired. Store in the fridge for up to 4 days. Reheat to serve.
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