Abby's

Volume 10, Issue 2

Issue link: https://cp.revolio.com/i/1462604

Contents of this Issue

Navigation

Page 18 of 31

www.AbbysHealthFood.com | # 50| Page 19 "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 VG vegetarian VG Recipes Recipes Recipes Eggplant Parmesan - 4 Servings 2 organic eggplants 2 oz. organic extra-virgin olive oil 1 cup low fat organic mozzarella cheese 1 cup low fat organic ricotta cheese 1 organic egg white Rinse the eggplant. Slice the eggplant into medallions and brush with olive oil. Bake in a 350° oven for 10 minutes. In a separate bowl, mix the ricotta cheese with the spices and the egg white. Layer the baked medallions of eggplants with the ricotta mixture (like lasagna) and top it with tomato sauce and mozzarella cheese. Bake for five minutes to melt the cheese. Organic Mashed Cauliflower - 4 Servings 1 head of organic cauliflower 2 oz. organic roasted garlic 2 oz. diced organic yellow onion 1 oz. organic extra-virgin olive oil Pink Himalayan salt and organic pepper to taste Roast the garlic and the onion in the oven with olive oil for 15 minutes. Let sit for 10 minutes. Break the cauliflower into florets and boil the florets for 7 minutes. Rinse the florets. Mix the cauliflower florets and the roasted onion and garlic together in the processor for 2 minutes until mashed. Garnish with chopped green onions and olive oil. Organic Quinoa Burger - 6 Servings 1 cup organic yellow onion ½ cup organic, gluten-free rolled oats ½ cup cooked organic white Quinoa ½ cup cooked organic black beans 1 bunch organic cilantro Split ingredients in half. Sauté the first half and set aside the other half. Once the first half is softened, blend in the food processor for 30 seconds to make a paste. Mix with the other half of the ingredients. Using an ice cream scoop, scoop six portions of the mixture and form into burgers. Place on a cookie sheet and bake in the oven for 12 minutes at 350°. 1 tsp. organic oregano 1 tsp. organic basil 1 tsp. minced organic garlic Pink Himalayan salt and organic pepper to taste ½ oz. minced organic garlic 1 oz. organic extra-virgin olive oil Pink Himalayan salt and organic pepper to taste 1 tsp. organic flax meal SF SF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG DF DF SF SF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG DF DF SF SF NF NF

Articles in this issue

Links on this page

Archives of this issue

view archives of Abby's - Volume 10, Issue 2