Abby's

Volume 4 Issue 4

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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 VG vegetarian VG DF DF V EF EF SF SF DF DF NF NF V EF EF SF SF DF DF NF NF V EF EF Kale Salad 4-6 Servings NF NF SF SF R 1 bunch organic kale ½ cup organic carrot, shredded ½ organic red onion, sliced ½ teaspoon organic lemon juice 2 ounces organic safflower oil or olive oil 1 teaspoon Bragg Liquid Aminos Mix all liquids to make marinade. Wash, clean and dry the kale. Add the shredded carrot and sliced red onion. Toss with the marinade. Fresh Spring Rolls 12 Servings 12 sheets of rice paper ½ organic avocado ½ organic cucumber 1 cup organic carrot, shredded 1 cup organic Alfalfa or any organic sprout Slice the avocado and cucumber into 12 sections, set aside. Dip the rice paper in warm water for about 3-4 seconds, lay out each piece on your work surface. Allow rice paper to soak up water and become pliable and soft. Fill each rice paper with 1 section of avocado and cucumber, add a small amount of sprouts and carrot. Slowly start to roll away from you, "tuck" in your filling toward you to keep the roll tight. For dipping, we recommend Amy's Organic Salsa. Portobello Stacks 6 Servings 6 organic Portobello mushrooms 1 teaspoon organic Rosemary, chopped 2 teaspoons organic balsamic vinegar 1 organic garlic clove, minced Preheat oven to 350ᵒ. To make marinade, mix the minced garlic, safflower oil, Himalayan sea salt, balsamic vinegar, and chopped rosemary. Let it sit for 5-10 minutes. Pull the stems off each mushroom. Place the mushroom tops on a non-stick baking pan. Coat the mushroom tops with marinade and place the pan in the oven for 20-25 minutes. While waiting, sauté the spinach with a small amount of oil. Once mushrooms are finished baking, fill mushrooms with spinach and garnish with hummus. 1 ounce organic safflower oil or olive oil ½ teaspoon Himalayan sea salt 8 ounces organic baby spinach Plain organic hummus, optional 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 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 Page 12| Abby's Magazine - www.AbbysHealthAndNutrition.com

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