The Organic 7-Day Total Body Reset PDF / eBook Free Download Organic Total Body Reboot Thomas DeLauer | Page 57

ALKALIZING RECIPIES
ENTRÉES
STUFFED VEGETABLES
8 Cabbage Leaves
2 stalks Celery
1 cup French-Style Green Beans
½ cup Bean Sprouts
½ Green Bell Pepper
1 tsp. Parsley (chopped)
3 tsp. dehydrated Onion Flakes moistened with Tomato Juice or Veggie Broth
2 cups Vegetable Broth
Scald cabbage leaves with boiling water & leave covered in pot for one-half hour. Finely chop
vegetables & add parsley. Mix. Spoon vegetable mixture onto each cabbage leaf. Roll tight & tuck in
ends. Use toothpicks to fasten. Simmer in vegetable broth for 1 hour. Season with flax seed oil, Braggs
Liquid Aminos, & cayenne pepper.
KALE & GARLIC SAUCE
1 lb. Kale
4 med. Garlic cloves, minced
2 tsp. ground Coriander
Salt and Cayenne Pepper
Rinse Kale and remove stems, including the tough part of stem in the leaf. Cut leaves into a manageable
size. Steam kale until tender-crisp and then transfer to a bowl. Steam-fry garlic for 1 minute. Add
coriander, salt, & cayenne and stir over low heat for 15 seconds to blend. In a pan or bowl, toss mixture
with kale. Adjust seasoning to taste. Serve hot.
CAJUN BEANS AND RICE
1 lb. dried Pinto Beans
1 cup Green Onions (chopped)
2 cups Yellow Onion (chopped)
½ tsp. Garlic (minced)
¼ tsp. Oregano
¼ tsp. Garlic Powder
¾ tsp. Black Pepper
½ tsp. Celtic Sea Salt
¼ tsp. Red Cayenne Pepper
1 oz. Braggs Liquid Aminos
6 cups cooked Brown Rice
6 oz. Tomato Paste
¼ tsp. Thyme
1 tsp. Celery Flakes
Wash beans. Soak 12 hours, Drain water. Fill large pot with beans, add water about ½” above beans.
Add remaining ingredients. Cover. Cook over low heat for 2 ½ hours. Serve over cooked brown rice.
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