Issue link: https://cp.revolio.com/i/1511188
Page 26 | Abby's Magazine | instagram.com/abbyshealthfood "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" Café Eden RECIPES Café Eden RECIPES Organic Crustless Spinach Quiche 8 servings 1 cup chopped onion 1 cup fresh mushrooms, sliced 1 TBSP olive oil 1 package frozen spinach (chopped) Preheat oven to 350 degrees. In a large skillet, sauté onions, mushrooms, and zucchini in olive oil until tender. Add spinach. Cool slightly. Beat eggs, add cheese, and mix well. Stir in the sautéed mixture, blend well. Spread evenly into a greased 9-inch pie tin or quiche dish. Bake at 350 degrees for 40-45 minutes or until completely cooked in the middle (knife test works great). Plate and serve. Organic Israeli Tabouli 4 servings 1 cup cooked quinoa (or couscous) 1 lemon, zested and juiced 3 TBSP olive oil 1 cup finely chopped fresh mint In a medium pot, bring salted water to a boil. Add quinoa or couscous and cook until al dente (7 or 8 minutes). Drain and set aside. In a small bowl, whisk together the lemon juice, olive oil and sea salt. In a large serving bowl, mix together the quinoa/couscous, parsley, mint, cucumber, and scallions. Toss with the lemon juice seasoning and enjoy. Organic Avocado Salad 3 servings 2 avocados, peeled, pitted and diced ½ bunch scallions, chopped ¼ cup cilantro, chopped 1 large tomato, chopped In medium bowl, combine avocados, scallions, tomatoes, cilantro, and lime/lemon juice.Gently toss until evenly blended. Season with sea salt, chipotle seasoning, and olive oil. Enjoy! ½ cup parmesan cheese 6 eggs large 1 cup shredded zucchini 2 ripe tomatoes and diced 3 scallions, chopped 1 diced cucumber Sea Salt to taste Sea salt and pepper to taste ½ lemon/lime Olive oil (optional) Pinch of chipotle seasoning