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‘Recipes’ Category

  1. Fresh Green Vegetable Stir-Fry (With Pasta!)

    June 28, 2012 by ViKinzer

    By Andrea

    Ingredients
    1 package whole wheat pasta (or 3c cooked) grain of your choice) Rice, Millet, Amaranth, Quinoa, etc.
    1-2 Cups fresh Asparagus chopped into 2 in pieces
    1-2 Cups fresh Broccoli chopped into 2 in pieces
    1-2 Cups Greens Chopped Coarsely (Kale, Collards, etc)
    olive oil
    salt and pepper to taste
    1/2 cup crumbled Goat or Feta cheese or grated Parmesan
    1/4 cup pine nuts or sunflower seeds

    1. Prepare pasta or grain according to directions on package. Wait until almost done to begin step 2
    2. Heat oil in a large skillet with garlic, salt and pepper. Add broccoli and greens with about 2-3 T of water. Cover and cook until greens are well reduced and broccoli is bright but still crunchy.
    3. Add Asparagus, and a little more water if necessary. Cover, and cook for 4 more minutes until the asparagus is bright green, crunchy, and not soggy.
    4. Immediately toss with grain, cheese and nuts/seeds, adjusting salt and pepper to taste.
    5. Serve and Enjoy


  2. Kale Chips

    by ViKinzer

    By Dietrich

    Ingredients:

    1 Head of Kale
    Juice of 1 Lemon
    Sea Salt to Taste
    Olive Oil to Taste

    1. De-vein the kale well, removing all significant veins. (They’ll turn “spiky”
    2. Mix lemon juice, sea salt and olive oil to taste. Massage into the leaves. (Lemon and salt help break kale down so it can be digested easier.
    3. Bake on a baking sheet for around 10 minutes at 250-300 degrees F. Remove when they reach the desired crispness.

    Try other seasoning combination at your whimsy. Try different greens too.


  3. Quite Edible Eggs over Veggies

    by ViKinzer

    By Andrea
    Serves 2
    Time 30 minutes
    Ingredients

    1/2 cup Onions, chopped
    2-3 Cloves of Garlic, minced/pressed
    4 leaves kale/chard/collards chopped coarsely
    1 Sweet Pepper, sliced
    1 handful Green Beans, tips off.
    1 Jalepeno pepper, minced
    2 eggs
    sesame seeds, salt, pepper, cumin and olive oil to taste

    1. Heat olive oil in a large pan. Add the garlic, onions and greens. Cook for 5 minutes.
    2. Add sesame seeds, both pepper and green beans. Stir and saute for 2-3 minutes.
    3. Make two little divets in the vegetable mass and crack the eggs into them. Season as you wish, cover and allow to cook until the eggs are set to your liking.
    4. Eat out of the pan, by scooping up with bread or pita.

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