zuchinni – Arise and Shine

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Main Dishes - Moderation

Quinoa with Roasted Vegetables

November 20, 2017November 7, 2019
by Patricia Thigpen

It is best to rinse and then soak the quinoa 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.

Place all vegetables, water, lemon juice and red pepper on a baking pan. Roast in oven until tender.

Combine quinoa, roasted vegetables and remaining ingredients in a bowl, mix well. Serve.

Main Dishes - Moderation

Greek Stuffed Zucchini

November 20, 2017November 7, 2019
by Patricia Thigpen

Wash zucchini thoroughly and cut in half lengthwise.

Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact.

Add tomatoes, onion, garlic, 1 cup of water, parsley, and dulse or kelp.

Simmer until only a little liquid remains, then add millet and simmer until all the water has evaporated.

When cool, add currants and almonds.

Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.

Preheat oven to 400 F.

Place stuffed zucchini shells in a glass baking dish.

Sprinkle with seaweed to taste.

Cook 1 hour in preheated oven.

Drizzle with olive oil

May be served hot or cold.