Veggie Fare for You

Mexican Lentils
1 cup lentils, uncooked
1 cup frozen or fresh corn
1 cup nonfat tomato sauce
1 onion, chopped
Mexican seasonings to taste (crushed red chili peppers, garlic, and dill)
Boil the lentils in 2 cups of water for 30 minutes and drain. Combine the remaining ingredients and simmer over low heat for 20 minutes.

Broccoli with Garlic
2 large bunches of broccoli or three boxes of frozen broccoli
4 cloves garlic, pressed or minced
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
Steam broccoli for 5 to 7 minutes or defrost frozen broccoli. Remove from heat and cut up in pieces in large salad bowl. Mix the oil, garlic, and mustard together and toss the broccoli with the mixture. Return to steamer to cook for another 5 minutes. The dressing in this recipe is delicious on other green vegetables as well. Try it with okra, asparagus, green beans, and string beans.

Apricot Brown Rice
2 cups brown rice
1/4 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 cup dried apricots (organic sun-dried)
3 cups water
1/2 sunflower seeds
Cook brown rice, spices, and dried apricots with 3 cups water on low heat for 35 minutes. Add sunflower seeds and simmer for 10 more minutes. Remove from flame. Toss with one tablespoon flax seed oil and serve.
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