Feelin’ Good Stew

Adapted from ohsheglows.com.

8 cups water

2 zucchinis, sliced or chopped (I used my garden zucchini frozen)

24 oz. fresh mushrooms, sliced

2 medium sweet potatoes, chopped

2 cloves garlic, minced

2 bay leaves

2 tsp. sea salt (I used coarse gray)

2 cups cooked chick peas

2 cups frozen cauliflower

One 6-oz can of tomato paste (I used Cento)

¾ cup rinsed quinoa, cooked

Cook ¾ cup quinoa separately in 1½ cups water. Set aside.

Combine water, zucchini, mushrooms, sweet potatoes, garlic, bay leaves, and sea salt. Cook until potatoes are tender. Add chick peas, cauliflower tomato paste, and quinoa. Cook until heated through.

 Recipe for Royal Waldorf Salad  by Zanada Maleki

Ingredients

·        Juice of 1 whole lemon

·        Salt to taste

·        1+ tablespoon/s Trader Joe’s 21 Seasoning Salute or similar spice mix

·        3   apples, cleaned, cored, and chopped

·        2 cups of finely chopped celery (or 3 stalks celery)

·        1 and ½ cups soaked raisins (soaked in ½ cup hot water for 20 minutes to wake them up)

·         2 cups blueberries

·        3 Tbsp Vegan mayonnaise (Mayo label at Trader Joe’s)/ or any brand you like

·        1 and ½  cups chopped trail mix  unsalted nuts (almonds, pistachios, filberts, brazil nuts, walnuts, cashews).    The nuts may be roasted or unroasted. If unroasted, soak the nuts in a hot water only bath for 20 minutes. Tis softens them as well as cleans them of natural residues. Rinse the nuts. They become meatier in that the soak reawakens any semblance of enzymes left in the nuts that ready the nuts to try to  sprout.

·        1 fistful or 2+  cups  of cold water rinsed wild arugula/organic arugula or your favorite green leafy veggie, chopped

Method

·       For all fresh veggies and fruits: prep a cleansing bath as follows. In a large bowl, pour hot water to fill half the bowl. Add ½ tsp common table salt. Add 3 Tbsp hydrogen peroxide. Add 3 Tbsp white distilled vinegar. Mix together. Add in the apples quickly. Swish them around in the water, rub them over with your hands in the water. Quickly remove them and rinse them in a cold water bath. The hot water also increases the ripening, the cold water stops the ripening. You will notice what falls off of what was assumed to be clean apples before that bath!  Treat the celery the same way. Give them both a final rinse. Dip the blueberries into the cleansing bath very briefly using a sieve or strainer. Rinse well. The peroxide addresses the bacterials,  the vinegar treats funguses, salt conditions the water to become a more workable  efficient liquid solution. The heat of the hot water stuns any creature wildlife hanging on in disguise.

·       In a medium bowl add: apples,  lemon juice over the apples, celery, blueberries, chopped nut mix. Stir in the mayo. If you find that to be too much, add in another apple. Add in the spices. Stir together  well such that everything gets coated with the mayo, but not smothered in the mayo.

Do a final shake of spices to taste (but not more salt).

Puy Lentils with Tahini and Cumin

1 cup Puy Lentils (special type of French green lentils)

3 cloves garlic, crushed

1 tsp ground cumin

1 tsp black cumin seeds

4 medium tomatoes, peeled and cut into ¼ inch dice

1 ½  cilantro chopped

¼ cup tahini paste

2 T lemon juice

½ small red onion, thinly sliced

½ tsp paprika, to garnish (optional)

salt to taste

Bring a saucepan of water to boil.  Add the lentils and cook 30 mins, until completely cooked.  Drain and set aside.

Put the cumin seeds in a dry pan, heat slowly on the stove (stir often) until the taste goes from bitter to bland. Add a small amount of water and the crushed garlic and allow to continue to cook together until soft.  Add the tahini paste,  ground cumin, four-fifths of the chopped cilantro and lemon juice and continue to heat until the mixture is hot and thickened.  Add the cooked, drained lentils and chopped tomatoes .

Spread the lentil mixture on a flat serving plate and sprinkle with the onion and the remaining cilantro.  Optional: Drizzle with good olive oil and sprinkle with paprika.

Cranberry Tea

by Arlene Wannemacher

Ingredients

• 20 tea bags Red Zinger Tea Bags
• 1 small bag of red organic pitted cherries
• 1 cup cracked oats
• 1 package (pound) fresh cranberries
• 1 cup fresh blueberries
• 1 can frozen apple juice concentrate

Process

• boil 4 cups of water, remove heat and steep the tea bags
• cook oats in almond or soy mild and add maple syrup
• dehydrate the cranberries
• steep dried cranberries in the apple juice (thawed, of course)
• blend all ingredients together.