The Organic 7-Day Total Body Reset PDF / eBook Free Download Organic Total Body Reboot Thomas DeLauer | Page 60

ALKALIZING RECIPIES
ENTRÉES
CURRIED VEGGIE CREPES VEGGIE FILLING
10-12 thin Asparagus Stalks, cut into 3-in. segments
½ cup Snow Peas
1 Yellow Onion, thinly sliced
4 cloves minced Garlic
2 med. Orange or Yellow Bell Peppers
2 med. Red Bell Peppers
¼ cup Olive Oil
1 Tbs. fresh grated Ginger
½ to 1 tsp. ground Mustard Seed
1 ½ tsp. ground Cumin
½ tsp. Cinnamon
1 Tbs. Curry Powder
½ cup Pine Nuts
1 tsp. Salt or Bragg Liquid Aminos to taste
1/3 cup Coconut Milk (unsweetened)
Remove the seeds and ribs from all the bell peppers. Cut into matchsticks. Heat the olive oil in a large
skillet or electric fry pan over medium high heat. Add the asparagus and snow peas. Cook. Stir
constantly, until they barely begin to brighten and soften. Reduce the heat to medium and add the
onions and garlic. Cook until onions soften. Add the bell peppers and steam-fry with a little water just
until peppers are begin to soften. Add the ginger, mustard seed, cumin, cinnamon, curry, and a little
more olive oil. Continue to stir and cook. Add the pine nuts, salt, and coconut milk, and cook until
desired softness. Serve warm with the Autumn Curry Crepes. Can also be served over rice or any other
cooked grain you prefer.
PEPPER TOFU PACKETS
1 pkg. firm or extra firm FRESH Tofu
3 Scallions
¼ Red Bell Pepper
¼ cup chopped fresh Coriander
1 tsp. Sesame Seeds
1 cup Bragg Liquid Aminos
Soak sesame seeds overnight. Drain tofu. Cut in half on the diagonal to form two triangles. Cut a pocket
in each triangle. Finely chop the scallion, pepper, and coriander. Add sesame seeds. Stuff half the
mixture into each piece of tofu. Pour Liquid Aminos over tofu pockets and marinate in refrigerator for 10
minutes before serving.
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