Juice and enjoy!
Juice and enjoy!
In a large serving bowl combine the garlic, oil, vinegar, maple syrup and herbs, mixing well.
Add a dash of dulse and cayenne to taste.
Add the dates and almonds and toss.
Let stand at least an hour.
When ready to serve, add the spinach leaves and toss thoroughly.
Put the spinach leaves and pumpkin seeds into a large salad bowl.
Toss in avocado.
Mix the olive oil, celery seed, lime juice and zest in a small bowl.
Whisk to emulsify.
Pour the dressing over the salad, gently toss everything together using your hands.
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.
Make almond “cheese”: 1½ cups soaked almonds and water (or raw apple cider vinegar) pureed in blender, set aside.
Preheat a griddle or grill pan.
Seed chili peppers and grill peppers over medium heat 3 or 4 minutes on each side, until tender.
Transfer peppers to a broiler pan or baking sheet, hollow side up.
Place a small skillet on the stovetop and add 1 tbsp water and a crushed clove of garlic. Heat over medium heat and add spinach in bunches until it is all wilted and is giving off liquid.
Season greens with dulse or kelp.
Remove spinach and drain. Set aside.
Preheat broiler to high.
Combine ½ cup AVM Broth and quinoa in the skillet you cooked the spinach in and reheat over medium flame.
Add 1 cup tomato puree and heat through.
Pile spinach and tomato quinoa into peppers, mounding them up in the center of each pepper. Top liberally with almond “cheese”.