Ingredients : For The Tomato Sauce

• 2 cups sun dried tomatoes soaked for 6 hrs.
• 7  tomatoes
• 4 garlic gloves
• 1/2 tsp. salt
• 1 tbs. red or yellow onion
• 3 tbs. extra virgin olive oil
• 2 tbs. lemon juice
• 2 tsp. dried basil
• 1-2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1 tbs. agave nectar or 3 pitted dates

Steps

1. Blend everything together until smooth.

Ingredients : For Mushroom Layer

• 3-4 cups mushrooms (sliced)
• 3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
• 2 tbs. olive oil

Steps

1. Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.

Ingredients : For Noodle Sheets And Marinated Veg

• 4 zucchini
• 1/2 small onion sliced really thin
• 1 red bell pepper sliced really thin
• 1 yellow bell pepper sliced really thin
• 2 tbs. olive oil
• 2 tbs. lemon juice

Steps

1. Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside.
2. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 16 hrs in the fridge.

Ingredients : For Herb Ricotta Cheese

• 1 cup raw cashews
• 1/2 cup mac nuts
• 2 tbs. pine nuts
• 1/2 tsp. salt
• 2 tbs. lemon juice
• 1 tsp. fresh basil, dill, oregano, parsley, etc..
• 1 cup and 2 tbs. of water, or less

Steps

1. Combine everything in a food processor and process till smooth.
2. Add more water to give it a ricotta cheese consistency, add less water if too watery.
3. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp.
4. After 6 hrs. keep it refrigerated till ready to use.

• 1 cup spinach
• 1/2 cup chopped drained raw olives
• 1/2 cup fresh basil

Steps For Making The Lasagna

1. Put thin slices of the zucchini on the bottom of a glass lasagna pan.
2. Top this layer with a thin layer of the ricotta cheese, top the cheese layer with a layer of mushrooms.
3. Then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the sliced onions, red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top it with a layer of the spinach leaves, top that with mushrooms.
4. Then some marinated sliced onions, red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves.
5. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours.
6. That’s it! It looks kinda hard, but if you break it down, it’s really easy.
7. You and your family are worth it! Make it once or twice a week.
8. Add marinated eggplant as one of the layers, or your favorite veggie.
9. You can cut a piece and put it into the dehydrator so it will get warm and then serve it.

Raw food doesn’t have to be served cold.

Enjoy!

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~~Marinade~~

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

~~Seasoning sauce~~

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.

Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegetables are crisp-tender.

Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce.

Add almonds, mix well and serve hot.

The post Chinese Almond Chicken – Fried & Crispy appeared first on Face and Body Care.

Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot. In case you would like a spicy soup, and add a little amount of curry or cayenne pepper now. It is possible to use beef or chicken bouillon cubes for seasonings. These have all of the salt and flavors you’ll want. Use about 12 cups of water, cover and put heat on low. Let soup cook for a lengthy time – two hours works nicely.

Season to taste with salt and pepper.

This will be the recipe I discovered, and from speaking to quite a few folks this is my conclusion: should you stick to the strategy, it can work for you, yet this whole cabbage soup business is for those who can really appreciate it. As for me, I truly think that one must consume not only what would make his loose weight, but also some thing that would taste good! What could be the point of suffering if your final goal would be to really feel fantastic? I think that 1 must delight in not only the result but also the method!

Attempt this cabbage soup recipe. You’ll not regret it. There aren’t plenty of tasty and healthy foods as the cabbage soup.

The post Cabbage Soup Recipe appeared first on Face and Body Care.

Prep time: 10 mins
Cooking time: 20 mins
Serves: 8

3/4 c Powdered sugar

Instruction:

The post Amish Peanut Butter Cream Pie appeared first on Face and Body Care.