Sauteed veggies (this recipe will be to use in any other recipe that lists saute veggies)
- heat olive or coconut oil in large skillet
- add minced garlic and chopped onions
- sweat out garlic and veggies until fragrant on medium
- chop vegetables - peppers, broccoli, thinly sliced carrots, mushrooms, whatever veggies you have on hand
- saute until veggies are slightly wilted
- season with a little salt and Spike
- add to many different dishes or eat alone with rice and a little soy sauce or butter sauce
Stir fry
- cook rice
- saute rice, minced ginger, chopped green onions, broccoli, sauteed kale (recipe under sides), cut carrots and bell peppers, garlic and onion for about 7 mins
- add some soy sauce and teriyaki sauce (recipe under sauces)
- simmer for about 3 mins or until veggies are tender turn heat off
- toss in fresh spinach
- cover and let sit for couple of mins to let spinach wilt
- serve on top of thinly sliced raw cabbage
Eggs and rice
- cook rice on stove or in rice cooker
- prepare eggs - fry, scramble, over-easy/medium as you prefer
- plate as followed - plate, raw spinach, rice, cheese, kale, sauteed veggies, eggs, salsa
- serve with sprouted toast
Best Beans
- Sprout beans according to sprouting guidelines for 3-5 days before cooking
- heat 3 minced cloves of garlic and 1 onion in large pot
- Add 1 1/2-2 cups white wine - depending on amount of beans - simmer about 3 minutes
- add any sprouted beans - adzuki, black, white, garbanzo, pinto etc
- cover beans with water
- season with berbere mix and salt
- bring to boil reduce medium low
- cook beans between 2 hours depending on variety
- make sure beans are always covered with water by adding more as needed
- stir every 20-30 minutes and check water levels
- freeze for beans on hand for any recipe