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

By Sandra Vanhoy

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44 Fiesta Rice Casserole Salad: 1 c basmati rice 3/4 c water 1 c fresh corn 1/4 c sliced black olives 1/2 c each: red onion, red bell pepper, yellow bell pepper, orange bell pepper, and fresh cilantro Dressing: 1 clove garlic, minced 1/4 c olive oil 2-3 T freshly squeezed lime juice 1/2 t cumin Bring water and rice to a boil, turn heat to low, and simmer for 15 minutes. Remove from heat and allow to cool. Add vegetables and stir well. In a small bowl combine dressing ingredients. Pour over the rice mixture and toss well.

Form mixture into patties and place on a nonstick baking sheet. Bake for approximately 20 minutes on each side. 48 Couscous and Raw Veggies 1/2 c veggie broth 1/2 c distilled water 10 oz. package of couscous Bring broth and water to a boil, add couscous and stir. Cover and remove from heat. Let stand 5 minutes. Uncover and add veggies. The veggies: 1/2 c carrots, cut into matchsticks 1/2 c broccoli florets 1/4 c zucchini chunks 1/4 c red pepper strips 1/2 c green onions, chopped 1/2 c cauliflower florets 1/4 c yellow squash, sliced The Dressing: Juice of 1/2 lemon 1/3 c olive oil 1/8 t ground cumin 1/8 t curry Pinch garlic powder 1/3 c pine nuts (optional) Blend all dressing ingredients except for pine nuts.

Spread on dough within 1/2 inch of edge. Top with vegetables. 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.

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