We had our first Tuesday of the month meeting at Broadbent's for Girl Gang and I brought food again. The only trouble is, I can't show you a picture because every single spec was devoured! I guess that's a good sign. I talked to them about eating more hot salad's in the winter because they were easier to digest and kept you from getting sick during the colder months. Also, about how to modify the recipe if you ate more meat or to make it just like it was if you were happy without meat. So here's the recipe...
I layed down a bed of chopped raw spinach and red swiss chard. Put on top of that brown rice steamed and hot as it will help wilt the spinach. On top of that you put a combination of 1 can white beans drained, and roasted vegetables. If you want, you can even add sprouted sunflower seeds or pumpkin seeds sprinkled on top.
Here's the recipe for roasted vegetables...(this recipe works for most any kind of vegetable, but especially good with root vegetables.)
Butternut squash cut up into chunks (about 3 cups)
1 large sweet onion chopped in large pieces
A few beets peeled and cut into chunks
Put these in a large bowl and pour 1/3 c. organic olive oil and stir. Make your own 'onion seasoning' by using 4 T. beef boullion powder(I use Shirley J's brand because there aren't any chemicals in it), 8 t. dried onion, 1 t. onion powder. Stir together and use half this mixture poured over the vegetables above. Store the other 1/2 for the next time. Bake your vegetables in a 9 x 13 pan at 425 for 30 minutes. Pour over the rice and greens and stir in the drained white beans, sprinkle with nuts if desired and enjoy. If you have a husband that needs a little meat to be satisfied, just roast a couple of chicken breasts at the same time the vegetables are cooking and slice thin for the top of your salad. Live Well, Judi
Glimpses from Quilt Market – Portland 2018
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