LIVE LONGER, WE WILL!!
SO HERE'S A HEALTHY, NO-MEAT, ALKALINE DINNER THAT IS DELICIOUS!!
KAMUT:
Soak 8 hours in cold water, drain and simmer 1 cup grains to 3 cups water for one hour.
BUTTERNUT SQUASH:
Pre heat oven to 350 degrees.
Peel, slice down the center and remove seeds from squash. Cut into small chunks then toss with sea salt, ground cinnamon, ginger, olive oil, blue agave nectar, and ceyanne pepper.
Grease bottom pyrex cook ware with olive oil so that the squash is less than likely to stick and burn.
Cook for 45-60 minutes on center oven rack.
OKRA:
Bring 1/2 cup water with a dash of salt to a boil, add Okra and return to boil. Reduce heat and season with sliced yellow onion, basil, onion powder, sliced green pepper, dash of sage and crushed red pepper, then cover.
Simmer for 8-10 minutes.
BOOM!!
SO HERE'S A HEALTHY, NO-MEAT, ALKALINE DINNER THAT IS DELICIOUS!!
KAMUT:
Soak 8 hours in cold water, drain and simmer 1 cup grains to 3 cups water for one hour.
BUTTERNUT SQUASH:
Pre heat oven to 350 degrees.
Peel, slice down the center and remove seeds from squash. Cut into small chunks then toss with sea salt, ground cinnamon, ginger, olive oil, blue agave nectar, and ceyanne pepper.
Grease bottom pyrex cook ware with olive oil so that the squash is less than likely to stick and burn.
Cook for 45-60 minutes on center oven rack.
OKRA:
Bring 1/2 cup water with a dash of salt to a boil, add Okra and return to boil. Reduce heat and season with sliced yellow onion, basil, onion powder, sliced green pepper, dash of sage and crushed red pepper, then cover.
Simmer for 8-10 minutes.
BOOM!!
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