Fennel-Ginger tea

great for digestion and stomach aches

• 1 Granny smith apple
• 1 Red Delicious apple
• 1 Bartlett pear
• 1/3 cup fennel seeds
• 1 pinch of grated ginger
• 3 tablespoons of honey

In a pot boil 10-12 cups of water. reduce heat and add diced fruit approx 1" size and simmer for 30 min. in the last 10-15 min add the fennel and ginger. After the cooking is done and the tea is cooling sweeten with the honey. feel free to tweak the recipe to your taste.

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Potassium Broth Recipe

• To 1 1/2 quarts of water add
• 2 large potatoes, chopped or sliced to approx. 1/2 inch slices
• 1 cup carrots, shredded or sliced
• 1 cup celery, chopped or shredded, leaves and all
• Some beet tops, turnip tops, parsley, onion or whatever you have from the garden (or whatever is in season at the store)
• Add some fresh herbs: Cilantro, parsley, sage, rosemary, thyme & garlic all antibacterial and antiviral!
• Teaspoon of  Bragg’s Amino after straining off the liquid for some extra flavor.

Cover and cook slowly for about 1/2 hour . Strain the broth off and cool. Serve warm or cold. If not used immediately, keep in refrigerator and warm up before serving. Makes about 3 servings.

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Vegan Omelet

(makes 4 omelets)

• 2 garlic cloves
• 1 pound silken tofu
• 2 tablespoon nutritional yeast
• 2 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1 teaspoon black salt(get at Indian markets)optional
• 1/2 cup chickpea flour
• 1 tablespoon arrowroot powder or cornstarch

In a food processor add garlic,tofu,nutritional yeast, olive oil, turmeric,and salt,puree until smooth.Add the chickpea flour and arrowroot or cornstarch and puree again for a little bit.Preheat a nonstick skillet over medium-high heat.Lightly use spray oil to spay the skillet.Pour 1/2 cup of the batter in a skillet and with a spatula spread the batter into a 6 inch circle.Let the batter cook till the top is dry then flip on the other side.keep warm on a plate covered with a tin foil.when all done fill with your choice of topping.

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The Pink Lady Juice Recipe

Pineapple-Greens Juice Recipe

Pineapple-Greens
1/4 large pineapple, peeled, cored and cut into cubes
6 kale leaves
2 cups spinach
1/2 cucumber
4 celery stalks
1 (1-inch) piece of ginger

1 lime

*Adapted from Reboot Your Life.™

Joe Cross Discusses Some Health Benefits of Juicing

Mean Green Juice Recipe Video Tutorial

Carrots and Greens Juice Recipe

Carrot and Greens juice

2  apples
3 handfuls spinach
6 to 8 kale leaves
4 large carrots
1 (thumb-size) piece of ginger

1 lime with skin

*Adapted from Reboot Your Life.™

Roasted Tomato Basil Pesto

This recipe was found on this website, It was delicious we definitely recommend it!

Roasted Tomato Basil Pesto Pasta

This pesto is bursting with seasonal flavours and nutrients. Hello lycopene! It’s also quite low in oil thanks to the roasted tomatoes adding body and flavour. I left the almonds chopped and it added a nice texture that was great mixed into pasta or spread on a toasted sandwich. I suggest making some and freezing it for a later date.

Inspired by Gourmet.

Yield: 1 cup pesto
Ingredients:

• 9 large roma tomatoes, sliced in half lengthwise
• 1/2 cup almonds, toasted
• 2 garlic cloves
• 1 cup tightly packed basil + more for garnish
• 1/4 cup extra virgin olive oil + more for drizzling on tomatoes
• 2 tbsp nutritional yeast (optional)
• Kosher salt & freshly ground black pepper, to taste
• Your desired amount of cooked Pasta

1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.
2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.
3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.
5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta. Chop remaining almonds and Chiffonade the basil.

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 Here is the recipe for two of the juices at the Juicing For Good Health Class held on September 23rd

The Pink Lady

1 pear
1 beet
1-2 inches of ginger
1 1/2 cups pineapple, in chunks


Think Pink

1 beet
1 green apple
1 pear
6 large leaves of romaine lettuce
1 inch of ginger


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Pineapple Upside-Down Cake

1/4 cup of earth balance spread
1/2 cup raw cane sugar
1 can (16 oz.) pineapple rings, drained
1 1/3 cups all-purpose flour

2/3 cup raw cane sugar
1 1/2 teaspoons baking powder
1/3 cup Earth balance spread
3/4 cup of soymilk or other milk sub.
1 Ener-G egg sub.

heat oven to 350 F. Melt  spread and pour into 9x9x2 in. square pan. Sprinkle brown sugar evenly over spread. Arrange pineapple slices over sugar, set aside.

Beat remaining ingredients till smooth, pour over fruit in pan, smoothing top. Bake approx. 40 min, or till golden brown. Immediately invert onto heatproof plate. Let pan remain over cake a few minutes. (You may need to peel the pineapple off the pan and put it back on the cake, the caramel is very sticky.) Serve.


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Vegetarian Chow Mein

Two medium carrots
Three cups of chopped cabbage (quarter of a cabbage)
One third cups finely sliced celery
One Meduim onion
Four to five garlic cloves
Two cups snow peas
One cup water cress
One tea spoon ginger (optional)
Grapeseed oil as needed
Salt to taste
Soy sauce

One package of extra firm tofu
Seasonings (whatever you like)

Two packages of chow mein noodles

Step One:

Get all the vegetables washed and peeled. You can shred the carrots, chop the celery, cabbbage, onion and press the garlic.
The snow peas and water cress won't need anything but a good cleaning.

Step Two:

In a large skillet add some grapeseed oil, salt and soy sauce.
Then first put in the onion and garlic, then after you sauté  thsoe for a few minutes add un the carrots, celery, cabbage, snow peas and water cress.
Let those cook until tender, should be around 10 minutes, stir occasionally and leave the stove on medium heat. 

Step Three: 
Open the tofu pack and drain the water out, then wrap the tofu in a paper towel or two to drain the excess water out. Then slice the tofu into small cubes. Heat olive oil, seasonings i.e. garlic powder, onion powder, etc. soy sauce and salt to taste in a skillet. Stir fry the tofu until golden brown.

Step Four:
Cook the chow mein noodles according to the directions on the package. Drain and wash the noodles in cold water. Then add the chow mein noodles to the vegetables, mixing them well and adding oil/soy sauce as needed, then add the tofu last and stir fry them for a few more minutes.

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Beet Soup

About 8 cups of water
5 medium potatoes (2 diced and 3 grated)
2 medium beets (grated)
1 large onion (chopped and sautéed)
Salt to taste
1 bay leaf

Put water to boil, meanwhile peel, dice, grate and sauté vegetables. When water is boiling add bay leaf and diced potatoes, let them boil for a few minutes but before the diced potatoes get soft add the grated potatoes and beets. Let all the vegetables boil for about five minutes then add the salt and the sautéed onion, let it boil for one more minute then turn fire off. 

It can be served hot or cold. You can also serve with vegan sour cream or lemon juice to taste.

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Mint Cooler

Serves: about 4 people

Four cups of water
4 herbal mint tea bags

Put the water to boil. Add tea bags when boiling.After the tea has cooled down fill the blender  half way full and add about 1/2 cup of ice and agave to taste, blend well until slushy. Then place remaining tea in the blender and repeat. Serve immediately.

Very refreshing and perfect for hot days.

 

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Guacamole

Serves: About 6 people

3 avocados
1/4 of an onion chopped
Salt to taste
1 tomato chopped

1 tsp of olive oil (optional)

Mash the avocados in a bowl add the onion salt and tomato and mix.

 

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Cannellone

Crepes:

1 cup whole wheat flour

1 cup unbleached all- purpose flour

2 ½ cups of water

1 TBSP grape seed oil

¼ cup onion powder

Salt to taste

 

 (You can substitute the crepes for corn tortillas or whole wheat flour tortillas)

 

Mix all ingredients till thoroughly combined. Grease a 5 in. cast iron skillet or flat griddle pan, heat to medium high heat. Pour approx 3 TBSP onto hot pan, cooking two minutes total, one minute for each side. Repeat till batter is finished.

(Note: to make sweet crepes, omit onion powder and add 1 tsp of vanilla extract and ¼ cup of sugar.)

Yields approx: 20 crepes

 

Filling: Peel and cut 15-17 medium potatoes, cut into quarters. Place in steamer or pot, adding enough water to half cover, or if steaming, to touch the bottom of your steamer. Boil till soft. Mash into a large bowl immediately, adding:

Salt to taste

2 TBSP Earth Balance buttery spread

2 TBSP onion powder

Mix well.  Take approx.  1/3 cup of filling and place in center of crepe, shaping into small log. Roll crepe edges over filling and place in greased baking dish, seam side down. Repeat till filling and crepes are used. Spread your favorite tomato sauce over cannellone in baking dish (you can also add some soy cheese) , cover with foil, and place in preheated oven at 350 F  till warmed.  Serve.

Yields approx: 20 cannellone

 

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Cranberry Swirl Cheesecake

Cranberry filling:
1  12 oz. bag of frozen or fresh cranberries
2 cups of water
1/2 cups of cane sugar
Rind of one lemon

Cheesecake filling:
3  8 oz. packages of Tofutti cream cheese
1 cup of cane sugar
1 tbsp of all purpose flour
Equivalent to four in egg replacer
1 tbsp of vegan whipping cream (Soy Whip)
1 tsp of vanilla extract

Crust:
2 cups of graham crackers, crushed
2 tbsp of cane sugar
1/2 cup butter (Soy Garden or Earth Balance)

Directions:
Preheat oven to 350 degrees and place rack in center of oven.

Cranberry filling:
Boil cranberries in the two cups of water with sugar until it is thick and syrupy (this should take about 30 minutes). Remove from heat. Grate lemon rind and then mix in. Set aside to cool completely.

Crust:
In a bowl combine graham crackers, sugar and butter and then press on the bottom and about an inch up the walls of a 9" springform pan. Refrigerate till filling is ready.

Cheesecake filling:
Beat cream cheese, sugar, and flour until smooth. Add in egg replacer, vanilla,and whipping cream. Beat until smooth.

Once all three parts are complete, pour half  of cheesecake filling into pan, then swirl in about half of cranberry filling, then pour remaining half of cheesecake filling on top, evening it out. Swirl in remaining portion of cranberry sauce and place to back for about 70 minutes or until firm and only center is still wet wobbly. Remove from oven and run a butter knife around to loosen cake . Once cool, cover and refrigerate overnight.


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Greek Salad

3 vine ripe tomatoes, cut into chunks

1 red onion, thinly sliced

1/2 European seedless cucumber, cut into bite-size chunks

1 cup Kalamata black olives

1/4 block of tofu cut into cubes

2-3 Tablespoons of lemon juice

1 teaspoon dried oregano, crushed in palm of your hand

Salt and olive oil to taste

Directions:

Marinate tofu cubes in salted water overnight. drain water the next day and marinate in again for at least 2 hours in lemon juice and oregano.  Combine vegetables, and olives in a large bowl.  add salt and olive oil to taste, and top with marinated tofu cubes!

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Carrot Mayo and Eggplant Spread

Carrot mayo

Boil:

4 Carrots

1 potato

with salt in water.

When soft, dump out all the water and put veggies in blender with 2 T olive oil, 2-3 cloves fresh garlic, lemon juice and more salt to taste. 

Eggplant Spread

2-3 large grilled eggplants peeled

1 Tablespoon of vegenaise or homemade vegan mayonnaise

1 Tablespoon of oil

1/2 medium white onion minced

Salt to taste

In a medium bowl purée eggplants with hand mixer. Add oil, Vegenaise & salt. Mix well for a minute until everything is incorporated & creamy. Add onion & mix together just before serving. Serve chilled.

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Oat Burger/Balls

 Here is the recipe for the oat burger/balls that were served at the Wellness Conference.

 1 cup uncooked  oatmeal
 1 cup breadcrumbs
 1 cup finely chopped onion (sautéed)
 1/2 cup pecans (chopped fine, or ground)
 1/4 tsp salt
 1/2 tsp sage
 1/4 tsp garlic powder (or grated fresh garlic or sautéed fresh garlic.)
 Braggs and oil to taste
 Chopped parsley to taste

 Mix all the ingredients, add just enough hot water to hold together. Mix well. Form into patties
 or balls. Brown on both sides in oven. Place in a casserole dish. Cover with gravy or tomato sauce.
 Bake at 350 degrees for 30 minutes. Makes 1 dozen small patties.

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Vegan Ranch Dressing

1 block of tofu
1 Tablespoon onion powder
1 tablespoon chopped fresh dill
1/2 teaspoon garlic powder, or 1 clove fresh
3 tablespoons grapeseed
sea salt to taste
1 cup of water, or enough for desired consistency
half a lemon, juiced
Fresh dill, to garnish

Place all ingredients in blender except dill and lemon: blend until smooth, in bowl, pour lemon juice, add blended ingredients, stir with a spoon. add garnish. Serve..

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Caramel Popcorn

Prep: 10 minutes Cook: 45 minutes Yield: 15 cups

1/2 cup unpopped popcorn
1/4 cup natural peanut butter
1/4 cup maple syrup
1 tablespoon blackstrap molasses
1/4 teaspoon salt

Steps

1.  Preheat oven to 200°.
2.  Pop popcorn in a hot air popper into a large bowl.
3.  In a saucepan, combine peanut butter, blackstrap molasses, maple syrup and salt.  Regular molasses will work if blackstrap is unavailable.
4.  Bring the "caramel" to boil and stir constantly while it boils for 20 seconds.  Immediately pour it over the popcorn and stir well to coat.
5.  Bake for 45 minutes.  Allow to cool, then place in a plastic bag or airtight container.


Per 1/2 cup:

Calories 71
Protein .2 g
Carbohydrates 17.4 g
Fiber .2 g
Fat .1 g
Sodium 11 mg

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Lemon Balls

Lemon Balls

Yield: 16

1 cup dried pineapple pieces (low sugar)
1 cup golden raisins
3/4 cup raw cashew pieces
1/8 teaspoon lemon zest or lemon extract
1/4 teaspoon salt
1/4 cup fine coconut

1. Put all ingredients except coconut in food processor.  Whiz for about 1 minute.  At first the ingredients will remain crumbly and separate; then they will begin to stick together in a ball.  Continue whizzing about 15 more seconds to chop and blend together.

2.  Place fine coconut in a bowl.  Scoop out fruit mixture a tablespoon at a time and shape into a ball with your hands, then roll in coconut and place balls in a flat storage container.  Chill before serving.

Tip: A small (4-ounce) ice-cream scoop works great for this! Scoop out and release into the coconut.  Shape balls as you roll them in the coconut.

Variation:  Try other dried fruits or nuts, such as dried apricots, cranberries, cherries, dates, almonds, or walnuts.

Makes about 16 1-inch balls.


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Beet Salad and Garlic Spread Recipes

Beet Salad

Thoroughly wash six medium red beets, leaving whole and unpeeled. Place beets in a medium pot, covering halfway with water. Boil on low heat for approx.  2 ½  hours, or till soft. When cooled, peel beets and cut off ends; slice. Add;

½  small onion, chopped

4 TBSP olive oil

Juice of one medium lemon

Salt to taste

Mix well, serve.

Garlic Spread

Earth balance buttery spread

Fresh garlic, grated

Italian seasoning

Mix desired amount of ingredients into room temperature spread, serve.


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Carrot Pie

"Like pumpkin pie only with a lighter taste and texture."

  Carrot Pie

1 ½ Pounds Carrots cut up
½ cup of raw cane sugar
2 tablespoons cornstarch
2 beaten eggs (replacer)
1 ¼ cup of soymilk
½ teaspoon of cinnamon
1 unbaked 9 inch pastry shell

If using fresh carrots, cook carrots, covered, in about 1 cup of water for 30 to 40 minutes or till   very tender. Drain. Puree cooked carrots in a blender, food processor, or food mill till smooth. (you should have about 2 cups.) In a large mixing bowl combine eggs, soymilk, and cinnamon. Add carrots: mix well. Turn into  pastry shell. Cover edge of pie with foil. Bake in a 375° oven for 25 minutes. Remove foil: bake for 20 to 25 minutes more or till a knife inserted into the center comes out clean.

Cool completely on a wire rack. Makes 8 servings. 

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Crepes

Classic Breakfast Crepes

1 1/2 cups almond milk

1/4 cup water

2 tbls agave nectar or maple syrup

3/4 cup all purpose flour

1/4 cup chickpea flour

1 tbsp tapioca flour (cornstarch or arrowroot is

ok also)

1/2 tsp salt

Cooking spray

Place all ingredients into a food processer or blender.

Blend for about 30 seconds, scraping sides of blend- er until mix is smooth and batter is thin. Refrigerate batter for about 1 hour.

Preheat crepe pan or nonstick skillet over medium high heat. Pan is ready when water drops sizzle. Lightly spray pan with oil.

Ladle about 1/3 to 1/2 cup batter in center of pan. Lift pan and tilt in a circular motion to spread batter.

Cook until top of crepe is dry, center is bubbling and

edges are lightly brown, usually about 1 to 1 1/2

minutes.

Flip and cook other side for about 30 seconds. 

Repeat with the rest of the batter. 

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Vegan Feta Cheese

Baked Vegan Feta Cheese                     

  

1/2 cup ground Almonds                                                 

1/4 cup lemon juice                                                

1/2 cup water

3 tbsp olive oil

2 cloves grated garlic

1 1/4 tsp salt

Place all ingredients in blender and blend until smooth.

Stop and scrape down if needed

Line a strainer with 3 layers of cheese cloth.

Bring up ends and tie making an orange size ball.

Place strainer over a bowl and place in the fridge for 12 hours to drain water out.

Preheat oven to 300 degrees F. Unwrap cheese from cloth

and roll in either herbs or chopped nuts of your choice.

herbs: chives or dill

nuts: chopped pecans or walnuts

place cheese on an oven proof dish or baking sheet

lined with baking/parchment paper.

Bake at 300F for about 30 min. until top is golden brown.

Leave to cool, then chill in fridge.

Enjoy!

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Juice Recipes

Click images to enlarge 

Pineapple Pudding

Pineapple Pudding

 2 cups of millet

8 cups of pineapple juice

1 cup of water

1 1/3 cups raw washed cashews r 1 pound of extra firm tofu

2 teaspoons of salt

8 tablespoons lemon juice

2/3 cup honey

2 20 oz. cans crushed or chunked pineapple

2 tablespoons of vanilla powder

Simmer millet, water, and pineapple juice in covered saucepan on low heat until well cooked, usually about 1 hour. Stir occasionally. When cooked, add remaining ingredients, stirring well. Blend mixture two cups at a time, until thoroughly creamy. Pour into casserole dish or bowl and chill until set, at least several hours. Serve.

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No Oil French Dressing

No-Oil French Dressing

If possible, soak sunflower seeds 20 minutes in water, then use them.

Blend till smooth:

¾ C soaked sunflower seeds

½ C cashews, washed

2 C tomato juice, organic or homemade is best

2 C water

Add while blending:

¼ C lemon juice

2 T honey

1 t salt

2 t paprika

1 t onion powder

¼ t garlic powder

dash anise seed powder

optional: add toasted ground sesame seeds, nice flavor

Important to balance the taste of sour (lemon), sweet(honey) and salty. Adjust as necessary.

Enjoy!

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Almond Joy Cake

     Almond Joy Cake

1 1/3 cups all-purpose unbleached flour (Or whole wheat pastry flour)
2/3 cup raw cane sugar
3 tablespoons carob powder
1/2 cup unsweetened grated coconut
1/2 cup chopped almonds
2 teaspoons baking powder
2/3 cup of soymilk
1/4 cup grapeseed oil
1 egg substitute
1 teaspoon vanilla
....................................

grease and flour and 8 1/2 inch or 9 inch cake pan. set aside. In medium mixing bowl, combine flour, sugar, baking powder, coconut, and almonds. Add the milk, oil, egg, and vanilla.
beat with electric mixer on low till smooth, or with a fork till well combined. Pour batter into prepared baking pan, bake in pre-heated oven for 45 minutes, or till toothpick or knife inserted in center comes out clean. remove from heat. Let cool in pan, invert onto serving plate. Serve.

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Scrambled Tofu

Scrambled  Tofu

This is a very flexible recipe; feel free to halve, double, or triple it or add different vegetables and spices to suit your family’s needs.

2 block of extra firm tofu

1 medium to large onion, finely chopped

1 medium sized bell pepper, finely chopped

1 large tomato, coarsely chopped

2 medium or 1 large clove of garlic, grated

1-2 Tbsp extra virgin olive oil

2 Tbsp Panda Express Mandarin Sauce

1 tsp of ground turmeric

1-2 tsp onion powder

½ tsp sesame oil (optional)

1 ½ tsp dried ground basil

Salt to taste

 Mash tofu and drain thoroughly, set aside. In a heated saucepan or wok,  pour 1 tbsp of olive oil and immediately add chopped pepper, onion, and garlic. Sauté until vegetables are slightly wilted and onion is clear around the edges. Add Mandarin sauce, turmeric, onion powder, and sesame oil, stir thoroughly. Add drained tofu, mix well. Cook for about five minutes, until flavors are absorbed by tofu. Add 1 ½ tsp of basil and salt, and stir. Spread tofu in even layer on bottom of pan, allow to cook for about two minutes. Stir to release steam, and serve.


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Butter

  Vegan Butter

Corn-flour Mush

(base for spreads)

Soak for 10 minutes:
1 c water
1/4 c fine corn flour
25 2” strands of Kanten stick or ¼ tsp. agar powder
½ C washed cashew pieces

After 10 minutes bring to Boil:
1 c boiling water

Add soaked corn flour mixture to the boiling water and stir with a wisk. Cover and simmer on lowest heat for 10 minutes. Use hot in butters and spreads.

Italian Corn-Olive Butter

Put hot Corn flour mush recipe in a blender with the following:

1 tsp salt
3 tsp Italian Volcano lemon juice (COSTCO)
½ peeled, sliced, raw carrot
¼ c cold water
¼ c olive oil (optional)
1 Tbsp Lecithin (optional)

Whiz on high till very creamy. Adjust salt and lemon as necessary. Refrigerate and serve cold.

Garlic Butter
Same as above just add while blending:
3 cloves garlic 1 T yeast flakes
1 T onion flakes ½ t salt (in addition to the original)
1-2 more tsp lemon juice

Add these last 3 ingredients when everything else is all creamy smooth and pulse blend just briefly with sesame and herbs, you want these ingredients to mix not blend up and become creamy:
½ c sesame seeds ½ t marjoram ½ t dill weed
Spread it on thick and enjoy!

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Pasta

 

                                             Pasta Primavera Marlinera

 Cook up some whole wheat pasta with some salt in the water, drain, rinse with cold water, set aside.

Note: Cook whole wheat pasta for 20 minutes, it takes much longer to cook whole wheat. Your family will like whole wheat pasta this way. Most people serve it half raw and it is ‘yucky’. The good thing is that it is difficult to overcook whole wheat pasta, it is almost always al dente. Once you cook it properly, you will love whole wheat much more than the cheap white imitation!

 

In a non-stick wok or wide pot put the following ingredients in different corners, do not mix yet (it’s ok if the juices run together):

 

1 small onion chopped

½ bell pepper chopped

3 cloves garlic minced

 

Cover with:

3 T of thick coconut milk from the top of the can, pour this over the chopped veggies in the bottom of the pan until you are ready to cook it all

1 pack firm tofu, cubed ½” squares, lay this on top of the above ingredients

1 t oregano

1 t red pepper, cayenne flakes

1 t basil or fresh basil at the end of the recipe

½ t thyme

½ t tumeric

1 t Bill’s Best Chicken seasoning optional

1 t salt

Now that all of these things are in the pot you can close up the pot and leave it there for a few hours and finish it up later, just before dinner. Have the following vegetables chopped and ready for cooking when it is time to eat:

 

2 cups fresh tomato, chopped

2 small zucchini, sliced

1 cup fresh snap peas, remove the strings and ends, or you could use broccoli

      flowerets instead, asparagus works too!

1 tomato blended with 1 T arrowroot or tapioca starch or non-GMO cornstarch

2 cups coarsely chopped chard (remove the white stem)

Fresh basil, 1 bunch of the leaves washed. This is the last thing you stir in just the moment you serve.

 

 

Now to cook:

 

Turn on high burner where you have coconut milk and chopped seasonings. Keep the lid on, cook about 3-5 minutes, if you have a glass lid you can see when the liquid runs out and then it will be time to add the tomato, zucchini and snap peas. Mix well.  Cover and continue on high 5 minutes, mixing occasionally. Add pasta, chard, blended tomato and cornstarch, mix well. Cook 3-4 minutes till peas are crisp cooked. Taste for salt. Serve.

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