bell pepper – Arise and Shine

Soups and Stews - Moderation

Yellow Bell and Basil Soup

November 21, 2017November 7, 2019
by Patricia Thigpen

Cook the onion in water in a large pan for 5 minutes. Do not brown.

Add the peppers, garlic and potatoes, then cover and cook gently without browning for 5 – 10 minutes.

Add the AVM Broth and simmer 15 – 20 minutes, until the vegetables are very tender.

Puree the soup in a blender or food processor, adjusting the consistency with water if necessary.

Add the lemon juice, a tablespoonful at a time and seaweed to taste.

Chill and garnish with fresh basil.

Serve cold.

Salads - Moderation

Cinco De Mayo Salad

November 20, 2017November 7, 2019
by Patricia Thigpen

In a large pot, cover the potatoes with water and simmer covered, 20 minutes, or until tender.

Remove from heat, drain, and cool slightly.

Peel and cut the potatoes into ½ inch to ¾ inch cubes.

In a large bowl, combine the potatoes and corn.

Add the chilies, lime, olive oil and cilantro, toss.

Add the peppers, onions, avocado and seeds, toss.

Season with cumin and celery seed to taste .

Serve at room temperature or slightly chilled.

Main Dishes - Moderation

Stuffed Yellow Peppers

November 20, 2017November 7, 2019
by Patricia Thigpen

It is best to rinse and then soak the quinoa in 2 cups water for at least 6 hours ahead of time. Quinoa will sprout “little tails”.

Rinse again and cover with water and bring to a boil. Once boiling, reduce the heat to low, stir and cover and let steam for 15 to 20 minutes.

Slice the vegetables (except peppers) into bite sized pieces and ‘dry’ sauté with 2 – 3 tbsp water.

Start with the scallions, onions, and chili, then add the corn, spinach, and seasonings.

When the spinach is wilted, add the quinoa, stir all together and set aside.

Slice the peppers in half and remove the membranes and seeds. Place them in a baking dish, stuff them with the quinoa vegetable mixture, and bake at 400 degrees for 20 minutes.