Volume 4 Issue 2

Issue link:

Contents of this Issue


Page 13 of 39

From Our Café From Our Café From Our Café "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R DF DF V EF EF 2 cups organic brown rice ¼ cup organic cilantro, chopped 2 tablespoons organic lemon juice Himalayan salt to taste Black pepper to taste Cook the rice in a rice cooker until done. Add all the remaining ingredients and mix well. Serve and enjoy! 2 cups organic cocoa powder 2 ½ cups organic walnuts, set aside ½ cup of walnuts for garnish 1 cup organic almonds 2 tbsp. organic agave syrup 2 cups organic dates (seeds removed) Grind walnuts and almonds in a food processor until fine. Set aside. Finely grind the dates in the food processor. Set aside. Add the cocoa to the food processor. Slowly add the dates and the remaining ingredients (except for ½ cup finely ground walnuts to use as garnish). Spread the mixture in a small stainless steel tray. Sprinkle with the remaining walnuts. Refrigerate for 3-4 hours before serving. Cut in small pieces to serve. Enjoy! 5 lbs. organic portabella mushrooms 1 cup organic colored peppers ½ cup organic red onion 1 tbsp. organic garlic, minced 2 tbsp. organic balsamic vinegar 1 tbsp. organic soy sauce 1 tbsp. organic olive oil Himalayan salt to taste Cut the mushrooms, peppers, and onions into julienne slices. Sauté the garlic, onion, and peppers in olive oil. Add the mushroom and sauté until tender. Add the rest of the ingredients and mix well. Serve and Enjoy! Immune-Boosting Mushrooms 6 servings R Cilantro Lime Brown Rice 6 Servings Raw Brownies 20 servings SF SF DF DF NF NF V EF EF SF SF DF DF NF NF V EF EF Page 14| Abby's Magazine -

Articles in this issue

Links on this page

Archives of this issue

view archives of Abby's - Volume 4 Issue 2