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More Proper Food Combining Recipes--printer friendly

Food Combining Recipes
Creole Roasted Yams
2 yams
2 T olive oil
1 t. Paprika
½ t. ground coriander
1 clove minced garlic (or 1 t. dried minced garlic)
1 T Braggs Amino Acids
Dash of cayenne pepper
½ t. ground mustard seed

Cut yams into strips or thin rounds.
Mix olive oil, Braggs and spices together.
Toss yams in oil/spice mix to coat.

Spread seasoned yams onto baking sheets in a single layer.
Roast at 350 degrees for 20 minutes.

Stir/flip; roast 20 minutes on other side.

If you prefer the pure flavor of the yams, omit spices and use just Braggs and olive oil. Or, experiment with your own combinations of seasonings.
 
Veggie Fajitas
2 small zucchinis or summer squash
1 large onion
1 or 2 green peppers
1 T olive oil
1 T fajita seasoning mix (We like the bulk mix from Frontier. You can also use taco seasoning)

To serve:
Ezekiel Bread Tortillas (or other whole wheat tortilla)
Salsa
Rice Cheese

Slice all vegetables to about ¼ inch thickness. Saute onions in olive oil first until they are slightly transparent. Add green pepper and zucchini. Continue to sauté. Sprinkle on the fajita seasoning, mix and cover until zucchini are transparent. If you like the “fresh from the grill” flavor, turn the heat up to high at the very end and let part of the fajita mix brown slightly on the bottom.

Serve on warmed tortillas and don’t wear white.
 
Our Favorite French Onion Soup Recipe-Vegetarian
4 T olive oil (can use slightly less)
3 medium onions
4 c. vegetable stock
2 T fresh parsley or 1T dried parsley
2 t. fresh thyme or 1 t. dried thyme
1 bay leaf
1 T Braggs Liquid Amino Acids

Heat oil in a stockpot over medium-high heat. Add onions and cook, stirring occasionally, until they are a deep brown color. You can add a little bit of broth as the onions cook to keep them from burning.

Stir in broth and spices (see note at end) and bring to a boil. Reuce heat and simmer for 10 minutes. Remove the bay leaf and season with Braggs.

Note: Make a "tea bag" for the spices by putting them in a coffee filter and tying the top. You can then remove the spices after cooking and you have clear soup-no floaters!

Enjoy!
 

Millet Waffles

Place 2 cups millet and 1 1/2 cups spring or filtered water in a medium bowl, loosely cover, and let stand on the counter overnight. If something prevents you from using it the next morning, just pour off the water, add fresh and place it, covered, in the refrigerator for up to 2 days.

Next day

Drain and rinse the millet and place it in a blender. Add 1 cup fresh water and:

· 2 Tbsp. oil (corn, safflower, sunflower, olive) (optional)

· 2 Tbsp. maple syrup (or brown rice syrup)

· 1/2 tsp. sea salt

· 1/2 tsp. Cinnamon

· 1 tsp. vanilla

· 1/2 tsp. grated orange zest

Process into a batter. Pour batter onto a hot waffle iron, close and bake according to manufacturer's directions. Vary the seasonings to your taste.

For a lighter waffle, soak 1/2 millet and 1/2 quinoa. The quinoa is a much more "fluffy" grain. You may want to add extra vanilla and sweetener to this recipe, though.

 

Eggplant or Zucchini "Parmesan"

Pre-heat oven to BROIL

Slice into 1/4-1/2 inch thick slices:
2 medium-sized eggplant (can also substitute zucchini)

Mix together in a shallow bowl or pie pan:
3/4 cup quinoa flakes
1/4 cup buckwheat flour
1/4 cup rice flour
1 t. Italian seasoning
1 t. garlic powder

Mix together in a separate shallow bowl:
3 T Bragg's Liquid Amino Acids
2 T olive oil

Dip the vegetable slices in the Bragg's/olive oil mixture, then in the flour mixture to cover all sides.
Place in a single layer on a baking sheet. Broil 5 minutes on the top rack. Turn slices and broil the other side for 5 minutes.

Serve hot with marinara sauce on top or for dipping.

 

Asian Green Beans

1 lb. Fresh or frozen green beans
1 T maple syrup
1 clove garlic
½ T olive oil
2 t. Braggs Amino Acids (salt substitute, tastes like soy sauce)

Steam green beans until done to your liking.
Sauté garlic in the olive oil. When it starts to brown slightly, turn down heat to simmer. Add maple syrup and Braggs. Stir in green beans.
 

Garlic Rosemary Baby Red Potatoes

Boil 10-20 small red potatoes until they are mostly cooked.
Remove from the water and slice in half.

Put 2 T. olive oil into a pan and bring to Medium/High heat.
Add potatoes, cut side down.
After the potatoes start to turn golden-brown, add 2 cloves fresh minced garlic and a sprinkling of fresh rosemary leaves and saute until the garlic starts to brown.


Zucchini Pancakes

2 medium zucchini or summer squash, shredded
1/2 small onion, diced
1/2 t. garlic powder
1/4 cup buckwheat flour
1/4 cup quinoa flakes
1/4 cup water
2 T Braggs Amino Acids
 
Recipe under construction-back to the kitchen

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