Easy Stir Fry with Chow Mein

In a wok add 3 cloves of garlic - crushed and 2 tablespoons of cold pressed olive oil. Cook the garlic for a few minutes then add 1 cup of raw peanuts and 1 tablespoon of Braggs Liquid Aminos and saute.

Add the following ingredients to the wok:

- 15 oz baby whole corn

- 8 oz water chestnuts sliced

- 4 scallions chopped

- 1/4 cup of cilantro

- 3 - 5 tablespoons of Braggs Liquid Aminos

- 1/4 cup of celery chopped

- 1/4 cup of parsley chopped

- 1 cup of baby carrots

- 1 cup of broccoli

- 1 cup of snow peas

Cook until vegetables are somewhat soft, about 20 minutes

In a separate pot cook 6 oz of chow mein stir fry noodles

Add the chow mein to the wok and mix

Enjoy and Serve

*Use Organic Ingredients if Available*

Potato Bean Stew

Ingredients:

5 Potatoes

2 cups of garbanzo beans

1 cup of edamames

1/2 cup of black beans

3 scallions chopped

1/4 cup of cilantro chopped

2 cloves of garlic minced

1 tablespoon of sea salt

2 cups of vegetable broth

2 tomatoes diced

In a pot, boil water and add the 5 potatoes cut in half or quarters. Cook until the potatoes are somewhat soft. Drain and put potatoes aside.

In another pot or wok, add the rest of the ingredients and the potatoes. Cook until warm. About 15 minutes.

You can serve with spanish rice... YUM!!!!

Serve and Enjoy!

*Use Organic Ingredients if Available

Stuffed Bell Peppers

Cut the top from the Bell Pepper and scoop out the inside.

Add the following ingredients inside the bell pepper:

- 1/4 cup of green peppers finely chopped

- 1 cup of black beans

- 1.5 cup of brown rice

- 1/4 cup of scallions finely chopped

- 2 cloves of garlic crushed

- 1 tablespoon of sea salt
- 1 tablespoon of pepper

- 1/4 cup of parsley finely chopped

- 1/4 cup of tomatoes finely chopped

- 2 tablespoons of lemon

- 1/4 cup of pinenuts

- 2 teaspoons of capers

Fill the bell peppers 3/4 of the way full.

In a large pot add the following ingredients:

- 4 cups of water

- 1 can of tomato sauce

- 6 tablespoons of lemon

- 1 tablespoon of sea salt

- 2 cloves of garlic crushed

Add the stuffed bell peppers in the pot. Bring to a boil. Then turn heat to med/low and cook approx 45 min. or until the rice is soft. While the peppers are cooking, take the sauce from inside the pot and pour over stuffed peppers, several times. This will help the rice inside the peppers cook faster and absorb the great taste of the sauce.

Makes 6 Servings

*Use Organic Ingredients if Available*