Volume 2 Issue 2

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Page 28 of 31

Abby's Magazine - March / April 2014 | Page 29 From Our Café From Our Café From Our Café Organic Beet Salad Organic Mujadara Organic Sweet Potato Wedges Prep Time: 45 minutes Bake Time: 1 hour Prep Time: 45 minutes Prep Time: 20 minutes Bake Time: 40 minutes 12 Organic Beets 1 Organic Red Onion – sliced into strips 1 tbs Organic Olive Oil 1 tsp Organic Red Wine Vinegar Himalayan salt to taste 1 tsp Organic Basil 4 Cups of Organic Brown Basmati Rice 1 Cup of Organic Lentils 3 Organic Yellow Onions Chopped into Strips 2 Tbs of Organic Olive Oil 1 Tbs Sea Salt 1 Tbs Organic Cumin Powder 6 Large Organic Sweet Potatoes 2 Cups Organic Safflower Oil ¼ Cup Organic Minced Garlic 2 Tbs Himalayan Salt Preheat oven to at 350◦F. Cut the beets in half, put them in a baking pan, bake for 1 hour, till softened. Peel the skins off the beets and cut into small pieces. Season with oil and spices. Cook the rice in the rice cooker till done. Cook lentils in boiling water for 10 minutes. Stir fry the onion in olive oil till brown. Mix all ingredients. Cut sweet potatoes into strips. Add the rest of the ingredients. Mix well and bake for 40 minutes. "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" SF SF DF DF GF GF V SF SF DF DF GF GF NF NF V SF SF DF DF GF GF NF NF V GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R EF EF EF EF EF EF NF NF

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