The Organic 7-Day Total Body Reset PDF / eBook Free Download Organic Total Body Reboot Thomas DeLauer | Page 63

ALKALIZING RECIPIES
ENTRÉES
ITALIAN ZUCCHINI
8-10 med. Zucchini
2/3 cup Onion, coarsely chopped
1 ½ cups Tomatoes
2 cloves Garlic, minced
1 tsp. Salt
1/8 tsp. Pepper
3 Tbs. Olive Oil
Wash, cut ends, and slice zucchini. Steam-fry sliced zucchini, onion, and garlic in a saucepan over low
heat for 10 minutes. Turn and move mixture occasionally. Remove vegetable mixture from heat and
sieve in tomatoes with pepper. Blend thoroughly but lightly. Place mixture into a casserole dish. Cover
and simmer 30 minutes. Add olive oil just before serving.
CABBAGE ROLLS
1
1
1
1
1
medium head of Cabbage
clove Garlic
Bay Leaf
pkg. drained FRESH Tofu (break into fine pieces)
cup Onion, finely chopped
1/8 tsp. Black Pepper
1 tsp. Bragg Liquid Aminos
½ tsp. Real Salt or Vegetized Salt
3 cups Vegetable Broth
½ cup Vegetable Broth Mix
Grease a shallow casserole dish with a tight-fitting lid. Remove wilted outer leaves from cab-
bage. Rinse and cut in half through core. Remove eight large leaves. Shred remaining cab-
bage, enough to yield 2 cups, and place in casserole dish.
Add garlic clove and bay leaf. Set casserole aside. In a large pan, pour boiling water to 1-inch
level. Add the eight leaves of cabbage and salt. Cover and simmer for 2-3 minutes. Steam-fry
chopped tofu, onion, pepper, and Liquid Aminos.
Place one-quarter cup of this mixture into the center of each of the eight cabbage leaves. Roll
each leaf, tucking ends in. Use wooden picks to secure and place on shredded cabbage in a
casserole dish. Stir vegetable broth mix into cold vegetable broth. Pour this mixture over
cabbage rolls along with a few grains of pepper. Cover and simmer on low heat for 30 min-
utes. Remove bay leaf and wooden picks and serve.
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