Cauliflower and White Bean Stew
Cook 2 cups of rinsed white beans in 8 cups of water in a pressure cooker until soft.
Add 1 head of cauliflower broken into pieces, 3 cloves of garlic, 1/8 tsp Himalayan salt, and one can of tomato paste.
When the cauliflower is tender, remove from head and enjoy!
What is rejuvelac you ask? Learn about this fermented beverage and how to make it using just two ingredients. Great for anyone wanting a digestive aid, here’s you answer.
Lentils & Rice
from my Iraqi Sis in law
1.25 cups of lentils
.75 cups of basmati rice ( I use brown)
.5 tsp himilayan salt
4 cups of water
Throw in a rice cooker until water is absorbed.
Now that I’m done with my dreaded Biostats class, I have so much more free time. What to do, what to do…bake cookies of course! But, I have to be careful about baked goods now that I’m not eating any refined flours or added sugars. That pretty much cuts out 99% of all recipes.
Soup for YOU! ….butternet squash
The perfect temperature for roasting veggies is 500 degrees.
Roast one butternut squash (halved lengthwise and seeds scooped out) at 500F until golden brown. Let cool completely.
Scoop out the squash and put it in a saucepan. Add one box of veggie stock, 2 cups almond milk. Process with immersion blender and heat. Add 1/2 tsp of nutmeg and cinnamon and serve.