vegetarian

COOK the Quinoa:

Measure 3 cups of quinoa and wash the quinoa in cold water.  (I  have found that a big stariner works great to catch catch any quinoa as the water drains out).

Add 6 cups of filtered water to the quinoa and bring it to a boil.

Add 1 tbs of Ghee (Clarified Butter) and 1 tbs of  Salt into the quinoa

Once it boils turn the heat to LOW ,  ADD the peas and COVER .

SIMMER for about 10 mins, or until the water  has  been absorbed.  The Quinoa is cooked when it is soft and fluffy.  It will appear to have broken out of its little shell.  If it is cooked correctly there will not be any hard part to the grain.

WHILE the quinoa is cooking put on the SAUCE:

Chop the onion, garlic and tomatoes.

Heat up 1 tbs of Ghee in a skillet on a LOW temperature. Once it is hot add the onions and garlic.

Sautee them on the low heat until the onions are soft and translucent (the longer the better).

Add the tomatoes (both the fresh and the can) and cook on a low heat

Add 2 tsp of  Thyme and of Orageno

Add 1tsp of Nutmeg

Add enough salt to taste (start with 1 tsp).

WHILE the sauce is cooking STEAM THE CABBAGE

Cut the cabbages in half.

Cut out the core (by slicing it out diagonally)

Using a pot and a steamer, place the halves in the steamer and cover. Steam the cabbage for about 8 mins.  It is done when it is soft and flexible (wrapable) however not over cooked.  Under cooked is  better.

Once done remove from the steamer.  It will contiune to steam if it remains in the pot.

WRAP

Gently seperate the cabbage leave and lay out open.

Scoop out enough quionoa to fill the cabbage leaf with room to wrap it.  The leave will differ so wrap occording to the leaf.  You can roll or make it into mini burrito shapes. 

Place the rolls in a baking dish.

Pour the sauce over the rolls

Bake on 350 degrees for 20 mins.

REMOVE from the oven and CRUMBLE the Feta Cheese generously over the rolls.  SPRINKLE with paprika.

Turn the oven to BROIL and broil the dish until the cheese has melted and become slightly golden. (about 7 mins)

REMOVE from the oven AND  ENJOY!!!

In a med - large pot: 

1.Add 6 cups of  filtered water to one cup of millet -and 1 tbs of ghee or oil and 2 teas of salt

2.wash, scrub the potatoes

3.Cut the potatoes into bite size chinks

4.Wash and slice(in width) the celery

5. Wash the kale very well

6. Chop up the kale also in to bite size pieces

7.  Chop up the onion and garlic

8. Add  all the vegetables into the pot of water and millet

9.  Bring to the boil

10.  After it boils turn the heat down to low (simmer) and add the spices stirring frequently

11.  Cook until the potatoes and millet are soft!!

Immerse the beans for 3 days, until sprouts are few inches high.

Mix all the ingredients together with a water tablespoon to dilute.