101 Recipes from God's Garden by PDF

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Extra info for 101 Recipes from God's Garden

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Prick with fork and decorate if desired. Bake at 350 degrees for about 10 minutes, or until lightly browned. Cool on racks, store in airtight container. 54 Ezekiel Bread 2 packages of yeast in 1/2 c warm water 8 c whole wheat flour 4 c barley flour 2 c soy flour 1/2 c millet flour 1/4 c rye flour 1 c cooked and mashed lentils 4 T honey 4-5 T olive oil 1 1/2 c warm water Dissolve yeast in the water and let sit for 10 minutes. In separate bowl, mix together flours and set aside. Blend lentils, honey, oil and a small amount of water in blender, then transfer to large mixing bowl.

Prick with fork and decorate if desired. Bake at 350 degrees for about 10 minutes, or until lightly browned. Cool on racks, store in airtight container. 54 Ezekiel Bread 2 packages of yeast in 1/2 c warm water 8 c whole wheat flour 4 c barley flour 2 c soy flour 1/2 c millet flour 1/4 c rye flour 1 c cooked and mashed lentils 4 T honey 4-5 T olive oil 1 1/2 c warm water Dissolve yeast in the water and let sit for 10 minutes. In separate bowl, mix together flours and set aside. Blend lentils, honey, oil and a small amount of water in blender, then transfer to large mixing bowl.

Add eggplant and red peppers and sauté for a few more minutes. Add remaining ingredients and cook over low heat, covered, about 10 minutes or until vegetables are tender. Serve over rice as a main meal or can be used as a side dish. 50 Stuffed Peppers 4 bell peppers 2 c cooked brown or basmati rice 1 can black beans, drained 1 onion, minced 3 ears of corn, (cut off the cob) 1 can tomatoes with chilies 1 t cumin 1 t chili powder 1/2 t oregano 1 1/2 c tomato sauce Remove top and seeds from peppers making a bowl shape.

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101 Recipes from God's Garden


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