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Fill Your Fiber Tank

Weekly Recipes
 
Stuffed Green Peppers

Stuffed Green Peppers

Serves 6

Ingredients: (use organic)

6 green peppers
1 pound organic ground beef, venison or buffalo
1 medium onion, finely chopped
1 small can tomato paste
1 cup beef stock
½ teaspoon each of thyme, rosemary and oregano; fresh or dried
2 cups basic brown rice
¼ cup toasted pine nuts
sea salt and freshly ground pepper
1 cup grated organic parmesan or cheddar cheese

Directions:

Carefully remove stems from peppers, slice in half lengthwise and remove seeds. Brown meat in a heavy skillet until crumbly. Add onion, tomato paste, beef stock and herbs. Bring to a boil, and cook until liquid has reduced by about one half. Stir in rice and pine nuts and season to taste. Set the pepper halves in a buttered glass baking dish. Fill each with stuffing and top with cheese. Bake for about 1 hour at 350 degrees.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

 
Zucchini Hummus

Zucchini Hummus

Serves 4 to 6

Ingredients:

3 cups chopped organic zucchini
3 organic garlic cloves, finely chopped
3 Tablespoons organic tahini
1 Tablespoon coconut aminos (or ½ Tablespoon wheat-free organic tamari)
2 Tablespoons organic lemon juice
1 Tablespoon Garden of Life® RAW Organics™ Super Omega-3 Organic Chia Seed
1 Tablespoon olive oil
1 teaspoon cumin
½ teaspoon sea salt
¼ teaspoon black pepper

Directions:

Place all ingredients except chia seeds into a food processor using the “S” blade. Process until smooth and then stir in chia seeds. Refrigerate before serving. Serve with sliced veggies and olives. Lasts three days refrigerated. It’s raw hummus with a kick!

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef

 
Black Bean Burritos

Black Bean Burritos

Makes 4 burritos

Ingredients: (use organic)

coconut oil, for greasing pan
2 cups + 1 Tablespoon low-sodium vegetable broth, divided
1 cup dry brown rice, soaked overnight and rinsed thoroughly
2 cups cooked black beans
½ teaspoon chili powder
1/8 teaspoon coriander
½ teaspoon cumin
Pinch of cayenne pepper
High-quality sea salt, to taste
Freshly ground black pepper, to taste
1 small onion, sliced
1 clove garlic, minced
4 cups coarsely chopped spinach, stems removed, or baby spinach leaves
2 small red peppers, cored, seeded and sliced
4 brown rice or organic corn tortillas

Directions:

Grease a 8 x 8 inch baking pan with some coconut oil. In a medium cooking pot, bring 2 cups vegetable broth to a boil, then reduce heat to a simmer. Add the brown rice, and cook for about 45 minutes, or until the rice is cooked al dente. Add the beans and seasonings to the pot, and adjust to taste. Set aside. Heat the remaining 1 Tablespoon vegetable broth in a large saucepan. Sauté the onion until it becomes translucent, then add the garlic. Cook for 1 more minute. Add the spinach and stir until it wilts. Add the red peppers, and cook for another 2 minutes. Season the veggies with a little sea salt and black pepper. Place a quarter of the rice and bean mixture and a quarter of the veggies in the middle of one of the tortillas and fold in toward the middle, tucking the edges in at the same time. Place in the baking pan, with the folded edge facing down. Repeat until the mixture has been spread across all four burritos.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods
 

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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