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Corn Muffins
Marinara Sauce
2
cups yellowcorn meal
/2 cup brown rice flour
/2 cup tapioca flour
3 tablespoons cold pressed olive oil
4 large cloves garlic, chopped
1
1
1 onion, chopped (optional)
2
2
3
1
tablespoons potato starch flour
tablespoons baking powder (non-aluminum)
tablespoons fructose
1/2 pound mushrooms, sliced
2 (28 oz.) cans whole peeled tomatoes
1 tablespoon oregano
teaspoon xanthamgum
1 tablespoon parsley
1
1
1
/2 teaspoon agar agar
/2 teaspoon sea salt
-3/4 cups rice milk
1 tablespoon basil
1/2 teaspoon sea salt
2 tablespoons fructose
2
1
1
tablespoons cold pressed sunflower oil
teaspoon vanilla extract
cup corn kernels (optional)
1/2 teaspoon blackpepper
1/2 teaspoon or less crushed red pepper
6 fresh basilleaves, chopped
Preheat oven to 350 F
Mix dry ingredients with electric mixer. Slowly add rice
In an 8-quart pot, sauté garlic and onions until brown.
Add mushrooms and continue to cook. Puree tomatoes in
blender for 10 seconds or mash with fork and add to pot.
Add all other ingredients and cook uncovered at medium-
high heat for 30 minutes stirring frequently. Serve and/or
freeze or refrigerate immediately. DO NOT allow sauce to
stand for any period of time to cool. Serves over 2 pounds
ofquinoa pasta.
milk while mixing. Add canola oil and vanilla extract. Add
optional corn kernels. Spoon mixture into an oiled muffin
pan. Bake at 350 F for 40 minutes or untiltop is light brown.
Remove muffins from the pan and cool on a cake rack.
Makes 9 muffins. Add a little water to the unused muffin
spaces.
Oil and Garlic Sauce over Rice or Quinoa
Pasta
SAUCES
3
6
1
tablespoons cold pressed olive oil
cloves garlic, finelychopped
teaspoon parsley
Curry Sauce
3
1
tablespoons cold pressed olive oil
onion or 3 cloves garlic, chopped
1
1
1
1
/2 teaspoon oregano
/2 teaspoon sea salt
/8 teaspoon blackpepper
/4 cup soup broth
1
/2 cup water or more
/2 teaspoon blackpepper
/2 teaspoon cardamom
Adash ofcayenne
-1/2 teaspoon curry
teaspoon ginger powder
/2 teaspoon sea salt
1
1
Sauté garlic until brown; let cool for 2 minutes. Add
rest of ingredients and continue cooking for 5-10 minutes.
Serve over brown rice or quinoa pasta and/or vegetables.
Serves 2 people.
1
1
1
Sauté onions or garlic and oil in a 3-quart pot. Add
remaining ingredients. Bring to a boil. Simmer for 5
minutes.
Pesto Sauce
2
1
cups fresh basilleaves
cup parsley
1
/4 cup cold pressed olive oil
Ginger Sauce
1/3 cup pine nuts (pignoli)
1
/2 cup water
2
cloves garlic, pressed
Mix in a food processor or blender, heat mildly and
1
3
4
vegetable broth recipe
tablespoons ginger
tablespoons lemon juice
pour over 1/2 to 1 pound of brown rice or quinoa pasta.
Serves 2 people.
1/2 teaspoon sea salt
1
tablespoon fructose
Simmer for 10 minutes. Use over stir-fry vegetables,
sprouts, etc.
8
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