Black Beans & Vegetable Rice

Battle Fatigue With Blueberries

Cook Basil Pudding Salty Tomato Cooking Cake

Tomato Spice Cake

3 cups sifted flour
1 1/2 cups natural organic sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon cloves
3/4 teaspoon allspice
3/4 teaspoon salt
3 cups tomato sauce
1 1/2 teaspoons baking soda
2 egg substitutes equivalent to 2 eggs, beaten
3/4 cup canola oil
1 cup chopped pecans or walnuts
1 1/2 cups golden raisins
1/2 cup orange or pineapple juice

Wash your hands with clean, running water (warm or cold) for at least 20 seconds, rinse and dry.  https://www.cdc.gov/handwashing/faqs.html

In large mixing bowl, combine flour, sugar, baking powder, spices and salt. Thoroughly mix tomato sauce and soda in small bowl; add to flour mixture. Stir in egg substitute, oil, nuts, raisins and fruit juice; mix well. Pour into greased 10-inch bundt or tube pan. Bake for 350 °F (45 to 55 minutes. Cool cake in pan 15 minutes before turning out on serving plate. Dust top with powdered sugar. Makes one 10-inch cake.

Chickpea Apple and Pecan Salad 

Braised Collard Greens With Grape Tomatoes

6 tablespoons olive oil
1 large onion, thinly sliced (approximately one cup)
2 garlic cloves, minced
2 pounds sturdy young collard greens, stems and inner ribs removed, leaves coarsely chopped
Lemon juice, amino, and freshly ground pepper to taste
1 pint grape tomatoes, halved (approximately 2 cups)
1 cup water
1 tablespoon white wine vinegar

Wash your hands with clean, running water (warm or cold) for at least 20 seconds, rinse and dry.  https://www.cdc.gov/handwashing/faqs.html

In a 4 to 6-quart stock pot large pot, heat the olive oil on medium heat. Add the onion, garlic and cook over medium heat until softened, about 6 minutes. Add the greens, season with lemon juice, amino and pepper and toss to wilt.

Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve. Serves 4.

Note. The braised greens and tomatoes can be refrigerated overnight and reheated the next day.
Offer hot sauce or vinegar on the side as an option and let guests add their own.

Collards and Other Leafy Vegetables

Collards, spinach, kale and other leafy greens are good for eye health Lutein and zeaxanthin, important plant pigments that can help stem the development of macular degeneration and cataracts. Broccoli, peas and avocados are also good sources of this powerful antioxidant duo.

Tomatoes

Tomatoes are packed with carotenoids, including lycopene, which helps give tomatoes their vibrant red color. Research shows that the lycopene present in ocular tissues helps prevent light-induced damage to the retina and other areas of the eye. Tomatoes are also an excellent source of vitamin C, another vision protector. Processed tomato products or fresh tomatoes eaten with a little olive oil will help boost the absorption of lycopene. Researchers say eating foods rich in antioxidants is better than taking supplements.

Tomato and Watermelon Soup

2 cups chopped seedless watermelon
1 cup chopped yellow peppers
1 cup chopped red peppers
1/2 cup chopped yellow, red onions
1/2 cup chopped celery
1/2 cup maple syrup
1/4 cupcup rice wine vinegar

For Garnish:
2 cups assorted baby tomatoes, sliced in half
1/2 cup fresh basil
1 cup watermelon, diced

Wash your hands with clean, running water (warm or cold) for at least 20 seconds, rinse and dry.  https://www.cdc.gov/handwashing/faqs.html

Combine the first 6 ingredients in a blender or food processor and puree until smooth. Strain it through a sieve into a bowl. Stir in the maple syrup and rice wine vinegar and mix well. Note: If you like your soup sweeter, add a little more maple syrup, and If you like it a little more acidic, add a little more vinegar (1 tablespoon at a time). Season to taste with salt and pepper. Chill overnight or a minimum of 4 hours.

For the garnish, mix the baby tomatoes, fresh basil, and watermelon together in a bowl. Divide equally into serving bowls. Pour chilled soup over each. Makes 6-8 servings.

Recipe adapted from: Felicia Suzanne Willett, 2009

Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.” Gen 1:29, NIV.

Mushrooms are not a true vegetable in the sense that they do not have any leaves, roots, or seeds, and really don’t need any light to grow. So what exactly is a mushroom? It is a fungus, which grows in the dark and creates more mushrooms by releasing spores. Mushrooms are found all over the world. Ancient Egyptians considered mushrooms to be food for the royals. The French adored the fungus and began harvesting them in caves during the seventeenth century. These famous fungi didn’t reach popularity in the United States until the late 1800s.

Consuming mushrooms that are not edible can lead to symptoms of sweating, cramps, diarrhea, confusion, convulsions, and potentially Result in liver damage, or even death.

Selection: Mushrooms are available all year long and although there are many different varieties, selecting any kind of mushrooms is easy. They should be firm, moisture-free (not dry), have unblemished caps, and be free of mold.

Storage: Place purchased loose mushrooms in a paper bag in the refrigerator. Airtight plastic bags tend to retain moisture and will accelerate spoilage. Properly stored mushrooms will last for approximately five days. Mushrooms can be frozen but they must be cleaned, cooked, and placed in a 1/2 cup or 1 cup container before freezing.

Remember to mark the date on the container, frozen mushrooms will last several months.

Cleaning: Clean mushrooms only when you are ready to use them. Remove any bits of the debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel, or soft brush.

Preparation: Dried mushrooms are intensely concentrated in favor and should be treated more like a seasoning than a vegetable. You’ll need to soak the dried mushrooms in hot water for 20-30 minutes, rinse, then chop, and use. Saving the soaking water and adding it to your sauces or soups will intensify the mushroom flavor. Mushrooms are versatile and may be eaten raw or cooked, whole, sliced or chopped. Certain varieties like shiitake and portobella, must have their stems discarded or used as a flavoring agent, as they are often tough.

Nutrition: Mushrooms are overflowing with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium, and copper). They’re low in calories and may have antibacterial substances to help the body. Cooked fresh mushrooms offer the most nutritional benefit versus the canned version that may have more sodium.

Easy Veggie Paella

2 tablespoons canola oil
1 medium onion, chopped
1 teaspoon finely chopped fresh garlic
1 1/4 cups fresh button mushrooms, washed and sliced
1/4 teaspoon red pepper flakes
1 tablespoon minced ginger 1 tablespoon (No-salt Seasoning)
1 cup frozen peas, thawed 1 (15-ounce) can black beans, rinsed and drained
or 1.5 cups cooked beans
2 medium tomatoes, seeded and diced
2 cups cooked long or short grain brown rice
1 teaspoon dried crushed cilantro

Wash hands with warm water for 20 seconds.
Add oil to a large, deep skillet or wok and sauté onions, garlic, and mushrooms until slightly soft. Stir in red pepper flakes, ginger, Seasoning Blend, or other non-salt seasoning, peas, black beans, tomatoes, rice, and cilantro. Heat through, and place on a large serving dish. Makes 4 servings.