Poor pregnant Desiree and Shaunie asked me to tone down the number of recipes we taste-test/demo, for Part 2, and I struggled with that for hours planning the class this weekend, because I want to do more, more, more…..
Hot Pink Breakfast Smoothie
Sprouted Buckwheat Blueberry Pancakes with Raw Applesauce
Flax-Veggie Crackers (with homemade hummus)
Green Olive-Lentil Spaghetti and Raw Sauerkraut (that I made 2 years ago)
Chocolate Beet Cake (and maybe some Halva candy)
I’ll pass out the recipes at the class this time–I didn’t know how many participants in the class wouldn’t have 12 Steps.
And here’s a recipe from Tues. night (use the Tangy Dill Dressing recipe I’ll post tomorrow). The whole-grain pasta helps this salad be a complete, filling meal in itself. It’s a recipe I adapted to be more healthful, from my favorite dish at Macaroni Grill that is no longer on the menu:
Spinach Orzo Ensalata
1 cup uncooked whole-wheat orzo pasta (boil it approx. 6-7 mins and rinse well)
10+ cups spinach (about 2 10-oz. bags), chopped
1 pkg. fresh basil, cut into ribbons
2 tomatoes, diced small
1 can black olives, sliced
2 oz. capers (half a 4-oz. jar), drained
1/2 cup raw pine nuts (optional: toasted)
optional: shaved/grated Parmesan to taste
Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan and serve.