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Stuffed Red Peppers with quinoa arame

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1 T coconut oil
3 cube shaped red peppers
1 cup quinoa
½ cup arame
1 cup chopped green onion
1 T fresh lime juice
Cilantro to garnish
Salt to taste

Soak arame in warm water. Place 1 cup quinoa in a pot with 1 cup water when water is cooked off place hot quinoa in a strainer and rinse, put quinoa back in the pot and cook with one cup water until water is absorbed. When quinoa is cooked add coconut oil, arame, green onion, lime juice and salt. Place into cored peppers and bake at 350 for 20 minutes. Add cilantro and garnish.


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Blanched cauliflower with miso/cashew sauce
Stuffed Red Peppers with quinoa arame
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Pumpkin Pinto bean enchiladas
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Beet Salad
Cream of Spinach soup
Mung bean burgers
Polenta with mushroom gravy
Red Lentil and Yam soup
Potato leek soup
Tempeh Cacchitore
Mushroom Barley Soup
Cilantro Bean salad
Corn Chowder
Ginger Sesame Stir Fry
Curried Quinoa
Asparagus and fennel soup
Coconut curry
Cauliflower Curry
Fennel Soup
Carrot Ginger Soup
Miso Soup
Black Bean soup
Butternut squash soup
Millet Burgers
Buckwheat and Veggies
Wild rice and butternut squash salad
Orange, Fennel, Olive salad
Fig, goat cheese, and couscous salad
Cream of pear zucchini soup with sage
Roasted yams with lentil gravy
Biryani
Spaghetti
squash with pesto
Rosemary fingerlings
Buckwheat falafel
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Forbidden rice and asparagus
Delicata squash stuffed with nuts, spinach, and white beans

© 2010-22 | Rhythm of Healing
 Ashland, OR
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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Photo used under Creative Commons from Fovea Centralis