Felicia’s Eggplant Lasangna

Batter

2  Medium size eggplants

2 Cups of organic wheat flour

2 Cups of organic corn meal

3 Cups of almond milk

2 Tablespoons of fine Himalayan Salt

Sauce

2 Cups of organic tomato sauce

1/4 Balsamic Vinegar

2 Tablespoons of organic maple syrup or  (yacon for diabetics)

1/2 Cup of chopped green onions (topping)

1 Tablespoon of minced onion

2 Cups Grape seed Oil

2 Cups of organic yellow shredded cheese

Flax seeds as desired

Optional

1 Stalk of Rosemary

Ground cracked pepper

Let cook slow

Fry eggplant in grape seed oil (lightly fry)

Preheat oven on 400

Layer eggplant in dish.  Pour sauce.  Then layer eggplant once more.  Repeat if desired.  Then top with cheese, green onions and flax seeds.

Let cook for 15 minutes just enough that the cheese melts.

Spicy Grilled Lemon Squash

1-2 Yellow Summer Squash

2   Zucchini

1/2 Cup of chopped green onions

1 Tablespoon of crushed red chili peppers

1/3 Grape seed-oil

1 Large lemon

Himalayan salt to taste

Heat oil.  Add all contents.   Later add chili pepper and lemon.

BBQ Seiten with Rice and light Salad with Lemon Juice and Organic Corn Tortilla Chips

Seitan
8 Ounce of Upton’s Naturals Ground Beef Style Seitan
2 Cups of brown rice (already cooked)
1 Tablespoon minced onions (optional)
1 Tablespoon of Montebaldo 100% Pure Grape-seed Oil
1/3 Cup of Bone Sucking BBQ Sauce
1 1/2 Teaspoon Ultimate Superfoods Himalayan Crystal Salt (Fine Stone Salt) 16 oz bag.
Add all contents fry lightly for 10-15minutes

Salad
2 Cups of dark organic greens/lettuce
1 Large size hot house cucumber (cut in circles)
2 Medium size tomatoes (cut in small cubes)
1 large lemon
1 teaspoon Ultimate Superfoods Himalayan Crystal Salt (Fine Stone Salt)

Put all fruit in first. (except lettuce) Slice lemon in half. Squeeze lemon then add Himalayan Crystal Salt (Fine Stone Salt) Pour juice over greens then add all other fruit. Top with cracked black pepper.

Tortilla chips
Frontera Brand All Natural Lime +Sea Salt Tortilla Chips

Roasted Split Pea Soup

Sauce

Using a a full size skillet level bottom of the pan with Grape Seed Oil

Slice up two medium size red bell peppers (let fry well until brown)

Cut up one medium size  yellow onion (long slices)

Add one big pinch of Ultimate Superfoods Himalayan Crystal Salt (fine stone ground) 16 oz bag, grinned with fingers.

Add Muir Glen’s Organic Fire Roasted Crushed Tomatoes, 14.5 oz.

Fry lightly for 5 minutes – Ready to pour into pot with split peas.

Split Peas

In a separate pot, soak 2 cups of peas over night in hot water (2 cups)

Clean and rinse peas (add 6 cups of water)

Add on tablespoon of Ultimate Superfoods Himalayan Crystal Salt (fine stone ground)

Let cook for 1 hour.  The peas will appear and have a frayed look, then add sauce.

Let cook for another 20-25 minutes then set aside to simmer.

Hearty Lentil Soup

Sauce

1 Medium size bell pepper finely chopped yellow bell peppers

2 Medium size whole red bell pepper (sliced)

2 Medium size orange bell peppers (sliced)

1 Can 15 oz stewed tomatoes (spicy)

1 tbsp of Pink Himalayan Mineral Salt

1 tbsp grape seed oil

1 tbsp minced onions

½ cup veggie broth or chicken (organic-low sodium)

1 cup of water

Soup

16 oz bag of organic lentils

10 Cups of water

Preparation

1) Add lentils (lentils do not need to be soaked)

2) Pour in water

3) Let lentils cook for 35-45 minutes

4) Add sauces let cook for 15-20 minutes

5) Set aside simmer and serve as desired

Felicia’s authentic personal recipe

Live Kale Salad

6 Cups of kale (set aside)

4-6 Slices of organic sun-dried tomatoes

1 Large fresh tomato sliced up (into blender)

8.45 0z of veggie broth or chicken broth (low sodium)

1/2 cup of minced onion (added later)

1/2 cup of shaved sliced almonds (added later)

1/3 Grape seed oil

2 tbsp Refine expeller pressed almond oil

1 tbsp Himalayan pink mineral salt (fine)

2 tbsp Flax seeds

1) Wash kale greens

2) Blend all ingredients in a blender (Except kale)

3) Place live kale in a large bowl

4) Add sauce to live kale greens. Massage kale greens with hands combing with sauce for 30 seconds

5) Add minced onion massage into kale greens again for 30 seconds

6) Add flax seeds massage again for 30 seconds

7) Top salad with sliced almonds

8) Chill as desired. Add mineral salt as needed

Healthy Red Cabbage (High in Antioxidants)

 

 

 

Felicia’s Red Cabbage

1 Medium size cabbage

1 Cup of water

1 Tablespoon of fine pink Himalayan mineral salt

½ Small red onions chopped in long slices

1 Tablespoon of minced dried onions

1 Teaspoon of crushed red chili

2 Tablespoons of grape seed oil

Optional

1 Tablespoon of sesame oil

Preparation

Add grape seed oil in pot. Let oil get hot. Add all ingredients. Reduce heat. Cook on low. This is a great side dish high in antioxidants.

The best way to eat cabbage is raw. This way you will get more nutrition and enzymes. To conserve more nutrients and enzymes do not cook cabbage longer than 20 minutes. Let cook for 10 minutes cover and let simmer.

 

Coconut Green Bean Soup

Coconut Green Bean Soup

4 Cups of water

4 Medium size organic yellow and red potatoes (2 each)

12 Ounces of organic green beans fresh cut long or short

8 Ounces whole sliced organic mushrooms (white)

1 cube of caldo de tomatoe bouillon or (4 small sun dried tomatoes blended do not liquefy)

1 Tablespoon of pink Himalayan mineral salt

1 Tablespoon of cracked black pepper

1 Tablespoon of curry

1 8 once can of coconut milk (organic)

Boil potatoes with all ingredients (except green beans) on medium high for 25-30 minutes when potatoes are not too soft. Reduce heat add green beans 20 minutes before finished cooking.

Felicia’s Spicy Southern Style Mung Beans

My Thanksgiving gift to you. This is also a good dish for Christmas, Chanukah or Kwanzaa.

Happy Thanksgiving

Felicia’s Spicy Southern Style Mung Beans

4 cups of Mung Beans (Dried)

4 Cups of water

2 Tablespoons of sea salt

2 Cubes of tomatoes bullion (Healthy alternative use sun dried tomatoes blend them. Light speed in the blender)

1 Tablespoon of crushed red chile

2 Cups of okra (chopped up small)

1 Can 15 oz stewed whole pear sliced tomato (Use organic)

1 Can 7¾ hot tomato sauce (Use organic)

Slow cook in crock pot. All ingredients should be added except okra. Okra should be added 10 minutes before finished cooking. Let cook for 10 minutes reduce to low heat.

This is a great source of protein.