Volume 3 Issue 1

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Page 25 of 39

From Our Café From Our Café From Our Café Serves 8 Serves 4 Serves 8 "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" 1 organic butternut squash, cut into cubes, without seeds or skin 1 bunch of organic celery, finely chopped 1 organic red onion, finely chopped 1 organic green pepper, finely chopped 1 organic yellow pepper, finely chopped 1 organic red pepper, finely chopped 1 bunch organic kale, chopped 1 TBS organic coconut oil Sliced organic almonds for garnish Bake butternut squash cubes at 350° F for 40 minutes. Add celery, red onion, green pepper, yellow pepper, and red pepper into the baking pan with the butternut squash and bake for one more minute. Sauté kale and add to baking pan. Pour coconut oil on top and sprinkle sliced organic almonds for presentation. Butternut Squash Explosion Prep Time: 20 minutes Bake Time: 41 minutes 6 organic purple yams , cut into wedges 2 TBS organic safflower oil 1 TBS organic garlic, minced 1 TBS Five Spice powder Pink Himalayan Sea Salt to taste Mix all ingredients together. Bake 45 minutes at 350° F or until tender. Purple Yam Wedges Prep Time: 10 minutes Bake Time: 45 minutes 4 pieces Wild Caught Chilean Sea Bass Cajun Spices Sprinkle the Cajun spices over the Sea Bass. Bake 20 minutes at 350° F or until done. Wild Caught Cajun Sea Bass Prep Time: 2 minutes Bake Time: 20 minutes Page 26| Abby's Magazine -

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