This month of June I’m sharing some great recipes from Kim’s Kind Kitchen. Here’s a #MealthatHeal for Brunch that will Pack a Punch, The Love Bowl! For more of Kim’s kitchen electric alkaline recipes download the Keep it Moving wellness app or order my “Mindful Meatless Meals that Heal” book here.
lb. of garbanzo beans 4/-5 cups of vegetable stock 3 Bay leaves 2 Tablespoons chopped parsley 1 whole onion chopped 1 red bell pepper 1 green pepper 2 teaspoons of salt 1 Pinch of Cayenne Pepper
Cook in crock pot for 10-12 hours on high,
10 Roma Tomatoes 2 Red Peppers 2 Orange Peppers 2 Green Peppers 2 Yellow Peppers 2 Tomatillos Packs of Portabella Mushrooms
Put Tomatillos and Cherry tomatoes in a blender blend up to a chunky sauce Vidalia Onion (Chop in slices) Red, yellow, orange & green peppers (Chop in slices) Add Salt, Oregano, Cayenne, Basil
Start with deep skillet add oil just enough to cover the bottom of your skillet Add your chopped onions on a med fire once your onions brown (light brown) Add tomato sauce cook Stir until it turns to a paste (darker red color) Lastly add your peppers
Nutty Mushroom Wild Rice
- 3 cups low sodium vegetable broth 1 1/2 cups wild rice
- 1 tablespoon hempseed oil 1 med onion
- 1/2 large red bell pepper
- 8-10 oz portabella mushrooms, sliced
- 1/2 cup finely chopped walnuts, toasted if desired Salt to taste
- 6-8 servings
Combine broth in large saucepan and bring to a slow boil. Stir in rice. Cover and simmer until water is absorbed or to desired texture ..about 25-30.mins. Let the rice cool to room temperature.
Heat the oil in a wide skillet and onions and cook til they’re clear over med heat. Add peppers and continue to sauté until it gets a little brown.
Add mushrooms and cook until they wilt and start to give off liquid. Once rice cools, add to the skillet and add walnuts and parsley…parsley can be left out. Stir together and season as desired. Cook for about another 5 mins, then remove from the heat…and serve.
1-1 1/2 cup vegetable stock 1 cup onions chopped 1-1 1/2 bunches of Kale, trimmed, stems removed, chopped 2 TBS grape seed oil Add grape seed oil to saucepan, let heat Pour in onions and cook til clear Add 1 cup of vegetable stock, let heat Add kale and let cook down to desired tenderness Add more vegetable stock as it cooks down if it’s not tender enough. Add sea salt at end to desired taste 5 mins to prep
About 30-40 mins cook time…varies by desired tenderness and amount of liquid desired. About 4 servings
Top the the Love Bowl with 1 chopped Avocado with Sea Salt (coarse)