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1
/2 teaspoon sea salt
brown rice recipe
Pre-cook brown rice recipe. Place oil in each of two
Pizza
2
1
2
2
2
2
1
cups brown rice flour
cup tapioca flour
deep skillets. Sauté' the onions and peppers in one skillet
for 10 minutes (medium heat). In the other skillet sauté the
mushrooms for 10 minutes (mediumheat). Add the garlic to
the skillets with the onions and peppers and continue to
sauté' for another 10 minutes. Add the vegetable to the
skillet with the mushrooms and continue to sauté' for
another 10 minutes. Add the black olives and tomatoes to
the skillet with the onions. Add the herb’s and spices evenly
to both skillets. Continue cooking both skillets for another
tablespoons potato starch flour
tablespoons baking powder (non-aluminum)
tablespoons fructose
teaspoons xanthamgum
teaspoon agar agar
1
2
1
/2 teaspoon sea salt
teaspoons Italian seasoning
-1/4 cups rice milk
1
tablespoon cold pressed olive oil
10 minutes. Pour contents of both skillets over brown rice
Preheat oven to 400 F
Mix dry ingredients with dough hooks. Slowly add rice
or quinoa pasta and mixthoroughly.
milk while kneading. Add olive oil. Dough will be slightly
sticky. Press into an oiled 11 x 17 inch baking pan with a
lightly oiled spatula. Add tomato sauce, olive oil, and other
toppings. Bake at 400 F for 25 minutes or until crust is
mediumbrown.
Rice or Quinoa Pasta Fasulli
3 tablespoons cold pressed olive oil
1 onion or 3 cloves garlic, chopped
4 cloves garlic, finelychopped
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1
1
5 oz. can ofwhite beans (do not drain)
teaspoon basil
/2 teaspoon blackpepper
Portabello Casserole
3
1
4
1
tablespoons cold pressed olive oil
onion or 3 cloves or garlic, chopped
cloves garlic, chopped
1
1
teaspoon parsley
teaspoon oregano
1
1
8
/4 teaspoon crushed red pepper
/2 teaspoon sea salt
oz. vegetable broth recipe
One bunch ofArugala or Spinach
pound Portabello mushrooms, diced into 3/4”squares
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3
6
1
1
1
1
1
-1/2 cups brown rice
-1/2 cups water
oz. babyspinach
/2 teaspoon sea salt
/4 teaspoon blackpepper
teaspoon basil
/2 teaspoon parsley
/2 teaspoon oregano
1
brown rice recipe
Pre-cook brown rice recipe. Heat (medium) oil in
skillet. Add onions, garlic, herbs, and spices. Sauté until
onions are slightly brown. Begin cooking rice. Lower the
heat under skillet slightly and add beans and broth. Sauté
another 10 minutes. Place raw Arugala or raw spinach to
bottom of bowl. Add cooked mixture and brown rice or
quinoa pasta. Stir and serve. Serves 2 people.
In a 6-quart pot, sauté garlic and onions in oil until
slightly brown. Add mushrooms and sauté for another 5
minutes. Add rice and sauté for another minute. Add
remaining ingredients. Bring to a boil. Cover, lower heat,
and simmer for 45 minutes.
Rice or Quinoa Pasta Allocca
3
2
6
1
tablespoons cold pressed olive oil
mediumonions or 6 cloves garlic, chopped
cloves garlic, chopped
red bellpepper, chopped
1
1
1
1
1
1
/2 pound mushrooms, sliced
/2 pound ofgreen vegetable (kale, broccoli, etc.)
5 oz. can pitted blackolives, drained and chopped
5 oz. can diced tomatoes
/2 teaspoon basil
/4 teaspoon blackpepper
Dash ofcayenne pepper
/2 teaspoon oregano
/2 teaspoon parsley
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1
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