The Kryon Food Court As we progress in our growth and improvement goals, many of the family are interested in making changes in diet and habits. The Kryon Food Court addresses those areas by providing recipes to try in order to experience the benefits of eating and drinking from different sources. If you have a favorite recipe along these lines, send it to our Food Court Coordinator below. ......and now the recipes from the "Body Ecology Diet," by Donna Gates: Non-Starchy Vegetable Soup: Carrot-Cauliflower with Tarragon 1 head of cauliflower, chopped 1. In a soup pot, melt ghee and then add tarragon, if using dried. How's that for starters? Makes me wanna make some now. It's delicious. Here's another recipe. It's absolutely WONDERFUL. It doesn't sound like much, but believe me -- your taste buds will love you. This recipe comes from "The Yeast-Free Kitchen," by Jane Remington: 1-1/2 lb. zucchini 1. Cook zucchini and onion in 1 cup water until done. *This can be made witih broccoli, carrots, cauliflower, almost any vegetable. Add curry for a change of pace. I like to quadruple the recipe, and freeze half. It doesn't sound like much, as it's so simple, but ahhhhhh!!!...the taste buds love it! Bon Appetit! Green Bean & Walnut Double Stuffed Potatoes 4 ea. large baking potatoes (yams may be substituted) Preheat oven to 375. Bake potatoes for 45-50 min. until tender (or microwave for 10-15 min. on high until tender). Cook green beans according to package instructions. Reserve. Slice top 1/2 inch of potato off and scoop potato pulp into a bowl, leaving a thick shell to stuff. Mix potato pulp with green beans and remaining ingredients. Stuff potato shells and bake on a cookie sheet for 8-10 min. until golden brown and heated through. Serves 4. Green Bean & Caramelized Onion Strata 1 T. olive oil Preheat oven to 375. Heat oil in a large nonstick pan and sauté onions and garlic for 10-12 min. until golden brown. Add mushrooms and continue to sauté for 1 min. Reserve. Spray a 2-1/2 qt. casserole dish with vegetable oil. Layer green beans, sliced tofu, and caramelized onions in the dish. Repeat the layers, ending up with caramelized onions on top. Bake for 30 min. until casserole is heated through. If desired, top with 1/2 cup shredded mozzarella or soy cheese. Serves 4-6. SOY SESAME DRESSING (a/k/a One of the Best Salad Dressings and/or Marinades You Have Tasted) 1/2 cup canola oil 1/4 cup soy sauce (or Bragg's Liquid Aminos) 1/4 cup rice wine vinegar 1/4 cup sesame oil 1/4 molasses Place all of the ingredients in a bowl. Using an electric hand held mixer, mix thoroughly until smooth (or you can throw everything in the blender, or you can simply shake the mix). Yield: 1-1/4 cups HUMMUS 2 cups cooked garbanzo beans 1/4 cup tahini 1/4 cup lemon juice 1/4 cup canola oil 1 T powdered garlic 1T ground cumin 1 tsp. salt 2 tsp. Tabasco sauce 1 Roasted pepper (see instructions below), roughly diced Place all ingredients in a bowl. Using a spoon, toss the ingredients to mix. In a food processor, puree the mixture. Yield: 2-1/2 cups. ROASTED RED PEPPER Cut one red bell pepper into halves. Seed and then roast in the oven at 375 degrees for 15 minutes. Turn the pepper over and roast for another 5 minutes. Chill. The peel skin off. ...and while we are Roasting Red Peppers... ROASTED RED PEPPER COULIS 1 red bell pepper 1/2 tsp. fresh garlic, minced 2 T extra virgin olive oil or 2 T vegetable stock (see recipe below) to taste Roast the red pepper, chill and peel off skin. In a food processor, puree the pepper, garlic, olive oil or vegetable stock, and salt. Ready to serve. Yield: 3/4 cup. VEGETABLE STOCK A good vegetable stock is very important in vegetarian cooking. It works as a foundation for many dishes; it adds a flavorful body to whatever you cook. It may be used in place of oil, or it can be a soup base, or it can be used wherever chicken stock or beef stock is called for in a recipe. Once made, you can freeze the vegetable stock, either in a plastic container or in an ice cube tray for future use. 5 carrots, peeled and sliced 6 celery ribs, roughly chopped 1 onion, peeled and sliced 6 garlic cloves 6 bay leaves 1 T peppercorns 1 tsp. dried thyme or 1 T fresh thyme 1/4 cup canola oil 1 gallon water
Yield: 3 quarts. The Kryon Food Court Coordinated by Loretta Peters.  |
