Pasta and Garbanzo Salad?Serves 6
4 cups cooked or sprouted garbanzo beans
1 teaspoon thyme
1 teaspoon marjoram
1 clove garlic, minced
6 Tablespoons extra virgin olive oil or to taste
1/8 teaspoon cayenne pepper
tamari to taste
1/2 Tablespoon sea salt
Drain and combine with garbanzos, herbs, and garlic.
Season with olive oil, cayenne, tamari and/or sea salt.
Serve hot or cold.
For a whole meal, you can also add some fresh veggies and a splash of rice vinegar.
2 medium avocados
1 lemon, juiced
1 teaspoon salt or tamari to taste
1/2 cup water
1 clove garlic
7 cups water
12 carrots, cut into pieces
1/4 lemon with peel
2 Tablespoons light miso or to taste
2 Tablespoons fresh dill
Add carrots and lemon.
Cover and simmer until carrots are tender, about 20 to 30 minutes.
Remove lemon and discard.
Puree in blender or food processor with miso and garnish with fresh dill.
(A pureed carrot soup using carrots, onion, garlic, and celery with a squeeze of fresh ginger is a spicier autumn choice. Topped with some Sesame Salt, this variation is very tasty.)
1 block tofu (6?8 ounces)
1 Tablespoon brown rice vinegar
1/2 teaspoon salt or to taste
1/2 teaspoon ground coriander
1 teaspoon Dijon mustard (optional)
1 Tablespoon olive oil