My two most favorite cookbooks are:
Nourishing the Body and Soul, The Chopra Center Cookbook by: Deepak Chopra, M.D. and David Simon, M.D., Leanne Backer
and
Moosewood Restaurant Cooking for Health
(A good series of vegetarian cookbooks are offered by Moosewood Restaurant Collection)
Here's an easy to make salad by Deepak Chopra:
Greek Goddess Salad
by: The Chopra Center Cookbook
1 cup couscous, 2 tablespoons toasted pine nuts, 1/2 cup shredded carrots, 1/2 cup chopped red bell pepper, 3 stalks celery chopped, 1 cup chopped parsley, 1/4 cup kalamata olives pitted and cut in half.
Dressing:
2 tablespoons lemon juice, 2 tablespoons Bragg Liquid Aminos or tamari, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon dried basil, 1/4 cup olive oil.
Boil 1-1/2 cups of water, remove from heat and add couscous. Combine with fork, cover the pan, and let stand for 7 minutes or until the couscous has absorbed the water. Fluff with a fork and place in a large bowl. Add the pine nuts, carrots, bell pepper, celery, parsley, and olives. Toss together with your hands or a spoon. In a small bowl, whisk together the lemon juice, aminos, oregano, black pepper, salt, and basil. As you whisk, slowly add the olive oil. Pour the dressing over the salad and toss together with your hands or a large spoon until well incorporated. Serve on a bed or lettuce or in a wrap.
Vegetarian Pasta Bolognese
BY: Moosewood Restaurant Cooking for Health
To make the sauce, warm in soup pot:
1/4 C olive oil
2 C diced onions
1/8 teaspoon red pepper flakes (optional)
1 teaspoon dried oregano
5 garlic cloves
cook until the onions are translucent, then add:
2 C diced eggplant
1 cup diced carrots
3 cups diced mushrooms
and one teaspon salt
cover and cook for 5 minutes.... add:
8 ounces firm tofu, diced or crumbled
1 cup diced red bell peppers
cover, and cook for 5 minutes, then stir in the:
1 (15 oz) can of diced tomatoes
1/2 cup dry red wine
2 Tablesppons tomato paste
and 1/8 teaspoon ground black pepper
simmer uncovered for 15 minutes, stirring occasionally, then stir in 1/3 c chopped fresh basil.
While the sauce is simmering, bring a large pot of salted water to a boil. Add 16 ounces of chunky shaped whole grain pasta, cook until al dente. Drain the pasta and serve topped with the sauce and grated parmesan cheese (optional) if you wish!
serves 6, yields about 7 cups of sauce, takes about one hour to make! (See Page 243)
TEAS:
Stinging Nettle: This website has information regarding the herb nettle. http://en.wikipedia.org/wiki/Stinging_nettle
Tulsi Tea: Known to lower the cortisol in the blood thus reducing stress!!!
For info visit: http://www.organicindia.com/tulsi-facts.php |
