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Treats - Rare Moments
Heat water in a skillet and add the spices. Add apple chunks next and sauté a few minutes.
Add chard gently and stir. Add water, cover and lower heat to steam chard. Chop almonds and mix in before serving.
Transitional Diet Dishes
Pick the beans over, removing any rubble such as sticks and pebbles. Rinse them well and then place in a large bowl with plenty of hot water. Let soak for at least 1 hour, or as long as overnight. Drain, and then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender – 1 ½ to 2 hours. Drain the beans into a large bowl.
While the beans cook, heat a touch of water in a large skillet. Add the onion, red pepper, and celery and sauté for several minutes, adding the garlic at the end. Remove from the heat. Set aside.
Preheat oven to 325F.
Whisk together 1 cup of AVM Broth, the maple syrup, tomato puree, molasses, vinegar, mustard, seaweed, bay leaf, and parsley in a medium-sized bowl.
To the beans, add the sautéed vegetables and maple mixture and mix well. Pour the beans into a large, shallow casserole and cover tightly.
Bake for 2 ½ to 3 ½ hours. Check periodically to make sure they have enough liquid, adding more AVM Broth, if necessary. Stir in olive oil, and remove bay leaf.
Soups Broth and Stews - Anytime
Place in 3 quarts of pure clean or distilled water.
Simmer for 20 minutes.
Strain the liquid and discard the veggies.
Drink and enjoy.
Don’t be afraid to experiment! Adding a teaspoon of raw organic apple cider vinegar and a dash (or more) of cayenne pepper livens up the flavor. Fresh or dried organically grown herbs such as parsley, oregano, thyme, savory or any salt-free, msg-free and other additive free herbal seasoning blend can be added for extra flavor. Truly, any organically grown vegetable of your liking can be added to the broth.
Sauces and Salad Dressings
Sofrito is the secret ingredient in many Latin Caribbean dishes and it’s so easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired results. This recipe makes about 1 quart of Sofrito.
Peel garlic and chop ingredients into sizes that are small enough to fit into a food processor or blender. Place the chopped ingredients into the food processor or blender and blend all ingredients together well.
Tip: If you find it necessary to add liquid, you may add water or olive oil a tablespoon at a time.
For immediate use, store in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions. For future use, freeze Sofrito in ¼ to ½ cup portions for use at any time.
Smoothies Teas and Juices
Note: to be consumed only occasionally while in early phases of cleansing as it will slow down the cleansing process.
Add almonds and water to blender in 2:1 ratio (i.e. 4 cups water, 2 cups almonds) and liquefy. Add flavor to taste.
Occasional Side Dishes
Wash your potatoes and cut them into stripes, choose a size and go for it, the more uniform the better they cook.
Soak strips in ice water for 15 min. Rinse and pat dry with clean towel.
Preheat oven to 425ºF.
Assemble fries in a glass baking dish and bake until golden brown, flipping a couple of times, for approximately 20 minutes.
Brush with olive oil, sprinkle with rosemary, cayenne and dill. If you must dip in sun dried tomato “catsup”.
Main Dishes - Anytime
Marinating vegetables ahead of time is a wonderful way to make vegetable dishes a bit more interesting.
You may also add broccoli, cauliflower, carrots, eggplant, bulb fennel root or whatever vegetables appeal to you.
Combine all ingredients but the veggies in a large bowl.
Cut bell peppers into large pieces, discarding seeds and membranes. Cut summer squash, onions and whatever other vegetables you choose to add into a size similar to the peppers.
Add vegetables to marinade; toss to coat.
Cover and chill for two hours or longer.
To prepare, simply roast the vegetables in the marinade, in a shallow baking dish in a pre-heated 350 degree oven until tender, about 15 to 20 minutes. Drizzle olive oil over veggies and serve. May be served over quinoa or millet or enjoyed as is.
Main Dishes - Moderation
Makes about 3 cups cooked quinoa.
To Soak: rinse the quinoa in a fine-mesh strainer. Place the quinoa in a medium saucepan with 2 cups of water and optional vinegar or lemon juice. Soak for a minimum of 6 hours; overnight soaking is fine. Rinse well again after soaking and before cooking.
To cook: add enough water to fully cover the soaked and rinsed quinoa – about 1cup water. Bring to a boil. Reduce the heat to low and cover.* Cook covered for 15 – 20 minutes. Remove the pan from the heat and let stand with the lid on, for 5 minutes. No peeking!
Fluff the quinoa with a fork and serve! Can be served 2 or 3 tablespoons of olive oil, some apple cider vinegar and cayenne.
* One can add chopped dried tomatoes at this point for a yummy variation.
Main Dishes - Anytime
Halve and pit the avocado.
Scoop out the avocado flesh, cut into chunks and transfer to a medium bowl.
Add orange juice and coriander, mix gently to combine.
Add tomatoes, cucumber and radish, stir, and then divide the mixture between lettuce leaves.
Serve immediately.
