The Organic 7-Day Total Body Reset PDF / eBook Free Download Organic Total Body Reboot Thomas DeLauer | Page 58

ALKALIZING RECIPIES
ENTRÉES
STUFFED SQUASH
2 small Acorn Squash, halved and seeded
½ cup Carrot, diced
½ cup Red Bell Pepper, diced
½ cup Zucchini, thickly sliced
½ cup Onion, diced
½ tsp. minced Garlic
Non-Stick Vegetable Spray
Preheat the oven to 350 degrees. Use cooking spray to coat large baking dish. Place acorn squash
halves in pan with ¼ cup of water and steam for 10 to 15 minutes. Lightly steam-fry remaining ingredi-
ents for a few minutes. Stir frequently. Spoon vegetables into squash halves and bake until squash is
tender or for 20-25 minutes.
CHILI TOFU PITAS
1 pkg. Tortillas or Pita Bread
1 small can Green Chilies (chopped)
3 cloves Garlic, minced
1 pkg. extra firm Tofu (Nigari)
1 tsp. Mexican Seasoning (Spice Hunter)
2 tsp. dried Onion, OR ¼ cup minced fresh Onion
¼ cup Soy Parmesan Cheese substitute
1 Tbs. fresh Cilantro
½ tsp. Salt
1 jar or can Enchilada Sauce
3-4 Sun-dried Tomatoes for garnish
Avocado slices for garnish
Cut the pita bread into eight triangular pieces, like a pie. Mince the garlic in a food processor. Add the
other ingredients, except the tofu, and process until finely chopped. Grate the tofu into the mix by first
placing the grater attachment on the processor. Process until mixed (a few seconds). Open each pita
triangle up so you can put the filling in. Spoon the filling into the pita triangles and place into a pie pan.
Add enchilada sauce inside over the filling mixture and over each pita on the outside as well. Bake at
350 degrees for 10-15 minutes. Cut the avocado slices and sun-dried tomatoes to put on top for a
garnish just before serving warm.
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