Download 101 Recipes from God's Garden - Healthy Recipes to Live By by Sandra Vanhoy PDF

By Sandra Vanhoy

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Extra resources for 101 Recipes from God's Garden - Healthy Recipes to Live By

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Drizzle 1 T of oil over each pizza and bake approximately 30 to 35 minutes. Remove from oven and add veggie cheese. Return to oven just until cheese is melted. 42 Lentil Rice Casserole 1 c uncooked lentils 1 c uncooked rice 4 1/2 c water 1 large onion, chopped 1/2 t curry 1 T Bragg Liquid Aminos Veggie Shreds Preheat oven to 350 degrees. Put all ingredients (except Veggie Shreds) in an oven proof casserole dish, cover and bake 1 hour. Serve with Veggie Shreds (veggie cheese) at the table. Karen's Pasta Salad Boil 1 large bag of pesto flavored whole grain pasta.

Cover and refrigerate for at least one hour. Core tomatoes and scoop out enough pulp to make a well. Fill with Tabouli mixture. Place on a bed of lettuce and serve. Stir Fry Veggies 2 T olive oil 2 T Bragg Liquid Aminos 1/2 onion, sliced 1 red pepper, cut into strips 2 carrots, sliced into circles 1 t cumin 1 c yellow squash, cut into 1" chunks 1 c zucchini, cut into 1" chunks Sauté onion, red pepper, and carrots in olive oil and Bragg's until slightly tender. Add cumin, squash, and zucchini and continue cooking until desired tenderness.

Makes 2 servings. 59 Dorothy's Trail Mix 1 c raisins 1/2 c raw almonds 1/2 c raw cashews 1/2 c unsweetened, shredded coconut 1/2 c sunflower seeds 1/2 c each of dried apples, and apricots, diced 1 c carob chips Combine in a large mixing bowl. Store in tightly covered jars. When needed, pack into small individual plastic bags. Make 5 1/2 cups. 60 Strawberry Shortcake Shortcake Biscuits: 1 2/3 c very warm water 3 T honey 1 c rolled oats 1 c almonds 3 t baking powder 2 1/3 c whole wheat flour Place honey in bowl with warm water and stir to dissolve.

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