The Organic 7-Day Total Body Reset PDF / eBook Free Download Organic Total Body Reboot Thomas DeLauer | Page 65

ALKALIZING RECIPIES
ENTRÉES
CURRIED SQUASH
3 cloves Garlic, sliced
2 Serrano or Thai Chili Peppers, seeded or diced
½ can unsweetened Coconut or Almond Milk
1 med. Yellow Onion, quartered
2-4 Sun-dried Tomatoes, minced
1 Tbs. fresh Ginger Root, minced
2 tsp. Garam Masala
1 tsp. ground Cumin
½ tsp. Cinnamon
¼ tsp. ground Coriander
1 tsp. Salt
¼ tsp. Turmeric
2 cups Vegetable Stock or Water
1 Tbs. Udo Choice Oil or Olive Oil
4 cups Butternut Squash, peeled and diced
2 cups fresh Tomatoes, diced
2 cups Black-eyed Beans or Lentils, cooked
2 cups Spinach or Kale, chopped
1 cup Green Peas
3 Tbs. Mint, minced
Combine first twelve ingredients and 3 Tbs. of stock or water in a blender. Puree mixture to a paste
while scraping down the sides of the blender a couple of times. In a large saucepan, heat oil. Add the
spice paste and cook. Stir often for 10 minutes. Add remaining stock, butternut squash, and tomatoes.
Cook over medium heat while stirring often. Cook until squash is just tender or about 20 minutes. Mix in
black-eyed beans, spinach, and green peas. Continue to cook while stirring often. Cook until spinach is
tender, about 10 more minutes. Remove from heat. Adjust seasonings to taste. Just before serving stir
in the mint.
HARVEST CASSEROLE
1
2
1
1
4
2
2
3
each med Green and Red Pepper, cut into 1” strips
large Onions, cut and separated into rings ¾” thick
cup sprouted Barley, partially cooked (save 1 cup water)
cup Barley Water (saved above)
Tbs. Vegetable Broth mix
med. Zucchini cut into 1 1/2inch chunks
large Tomatoes, peeled and quartered
med. Carrots, cut into chunks
3 med. Carrots, cut into chunks
½ head Cauliflower florets
1 lb. Green Beans, snapped in half
2 cloves Garlic, crushed
1 tsp. Paprika
¼ cup Parsley, chopped
1 Tbs. Salt
¼ tsp. Black Pepper
Steam-fry green peppers and onion. In a casserole dish combine all ingredients and cover.
Bake at 350 degrees for 1 hour.
Barley should be tender.
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