101 Recipes from God's Garden

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33 Greek Salad Large bunch of romaine 2 tomatoes, chopped 1 cucumber, chopped 1/2 green pepper, chopped 5 scallions, chopped 1 c crumbled tofu or veggie cheese 12-16 black olives Mix all ingredients together and serve with Balsamic Salad Dressing. Balsamic Salad Dressing 2 T balsamic vinegar 1 clove garlic, chopped 1/2 t oregano 1/3 c olive oil Stir together all ingredients until well blended. Use immediately or you can keep it in the refrigerator. 34 Basic Oil and Vinegar Dressing 3 c olive oil 1 c apple cider vinegar 4-6 cloves of garlic, chopped 7-8 sprigs of fresh oregano, or 1 T dry 2 T honey 1 t Bragg Liquid Aminos Blend all ingredients together with a wire whisk.

Drizzle 1 T of oil over each pizza and bake approximately 30 to 35 minutes. Remove from oven and add veggie cheese. Return to oven just until cheese is melted. 42 Lentil Rice Casserole 1 c uncooked lentils 1 c uncooked rice 4 1/2 c water 1 large onion, chopped 1/2 t curry 1 T Bragg Liquid Aminos Veggie Shreds Preheat oven to 350 degrees. Put all ingredients (except Veggie Shreds) in an oven proof casserole dish, cover and bake 1 hour. Serve with Veggie Shreds (veggie cheese) at the table. Karen's Pasta Salad Boil 1 large bag of pesto flavored whole grain pasta.

Strain. This is a great juice to ward off colds. Tomato Cooler 1 large tomato, quartered 1/2 cucumber, cut into strips 1 stalk celery, cut into chunks 1 small slice of lime Run all ingredients through juicer and strain. Makes one 8 ounce serving. 30 Wheatgrass Blend 3 large carrots 1 stalk celery, cut into 1 inch chunks 1 apple, cored and quartered 1/2 beet with the tops 3 handfuls of wheatgrass 1/2 handful of parsley Process ingredients through juicer and strain. This is a great energy booster.

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