Veggie Wraps Using sprouted whole-wheat tortillas you can find at Whole Foods, or any organic natural food store. Sliced avocados Sliced tomatoes Sprouted sunflower sprouts Sliced cucumbers Sliced bell peppers of your choice (yellow, red, orange or green) I like things hot, so I also add sliced jalapeno peppers Heat up the tortillas in a dry skillet. After it is nicely heated on both sides, fill your tortillas with the vegetables- roll it up and enjoy! My favorite thing to eat! You can fill it with other veggies of your choice. You can eat this for breakfast, lunch, dinner, or snack. Kids enjoy these, a great way to introduce vegetables to your children!
Creamy Spaghetti Squash with Asparagus and Rosemary As you can see, I love spaghetti squash and the versatility of this vegetable. 1 small spaghetti squash Extra virgin olive oil 1-pound thin asparagus steamed al dente 2 minced garlic cloves ˝ brown onion One stem minced fresh rosemary One half cup to one-cup fresh grated Parmesan cheese (use ˝ cup cheese for healthier version) Halve squash, microwave on high for 20-30 minutes depending on your microwave, or until squash comes out easily with a fork. Spoon out seeds and throw away. Lift out squash with fork as it lifts like spaghetti noodles. Place the squash in a bowl. In a pan sauté the garlic and onions together until wilted with 2 tablespoons of olive oil. Add the rosemary to onions and garlic. Release flavor. Quickly stir in the asparagus until well heated. Add mixture to the spaghetti squash and top with the cheese, stir up and serve! Great with a salad and there you have dinner! Can be served with the arugula and fresh beet salad.
Arugula and Fresh Beet Salad 1-˝ lbs of fresh beets Extra virgin olive oil One lb. fresh baby arugula Fresh ground pepper Juice of one lime Pinch of sea salt One tablespoon of orange rind Peel beets and cut them into wedges. Place beets in a large pot or saucepan, cover with water and bring to boil. Reduce heat and simmer for 5-10 minutes. Cook al dente, not soft or tender. Rinse and slice thinly and let cool in the refrigerator. Wash and dry baby arugula and put in the refrigerator to chill. Wisk the olive oil, fresh ground pepper, juice from a lime, sea salt, and orange rind all together until mixed very well. Mix the beets and baby arugula together in a large bowl, add the dressing, mix well and serve. Very tasty and a great way to serve beets!
Winter Squash Quesadillas with Black Beans Sprouted whole-wheat tortillas 3 yellow and 3 zucchini squash chopped finely 3-4 jalapeno peppers minced 1 cup of grated mozzarella cheese One onion minced One garlic clove minced One cup freshly cooked black beans Rinse and soak a small bag of black beans overnight in a large pot making sure the water covers the beans. Cook beans the following day in a large pot of with one inch of water over the top of the beans and 2 tsp. of salt. Cook until tender, rinse and store in container in the refrigerator until ready to use. Sauté onion and garlic in 2 tsp of olive oil, add both squashes and cook on medium heat until tender. Heat the beans up in a saucepan. Heat up tortilla in a dry pan, toast one side of the tortilla, making sure it doesn't get too crispy. Then turn over tortilla, place one-two spoons of the squash mixture on half the tortilla and fold over. Once one side is toasted, turn over, and open the quesadilla to add a sprinkling of the cheese. Continue to cook until the cheese melts. Can be eaten for breakfast, lunch or as an appetizers-Delicious!