my beautiful advent · a wonderful recipe contributed by melissa naasko, author of fasting as a...

My Beautiful AdventWeek One

Monday Tuesday Wednesday Thursday

Friday Saturday Sunday

Breakfast:Dr. Hyman's Chia andBerry Breakfast Pudding

Lunch:Lentils and Swiss ChardSoup Supper:Chickpea FriesMixed Green Salad

Breakfast:Jazzed Up Oatmeal

Lunch:Tuscan Style WhiteBean Soup

Supper:Pasta with OliveRelishSide Salad

Breakfast:Brain Power Smoothie Lunch:Leftover Soup

Supper:Carribean SeafoodStewGreen Salad andFrench Bread

Breakfast:Apple CinnamonOvernight Oatmeal

Lunch:Quinoa Corn Chowder Supper:Baked Sweet Potatoeswith Cranberry SalsaMixed Green Salad

Notes:In medium bowl combineall ingredients, cover, and rest in refrigerator.(Apple Cinnamon Overnight Oatmeal)

Breakfast:Almond Peach BlueberrySmoothie Lunch: Leftover Soup Supper:Broiled Fish withEmerald SauceSauteed Green Beans

Breakfast:Breakfast Protein Shake Lunch:Veggie Stew

Supper:Leftover

Breakfast:

Lunch:Spicy Coconut Soupwith Spinach and ShrimpGreen Salad andFrench Bread

Breakfast: Apple Cinnamon OvernightOatmeal

Lunch:Black Bean Soup Supper:Vegan Artichoke Bisque,serve with bread, side salad, and fruit. Notes:In a medium sized bowlcombine all ingredients, cover, and rest in refrigerator overnight. (Apple CinnamonOvernight Oatmeal)

Breakfast:Chia Seed Pudding

Lunch:Cabbage Soup

Supper:Fish with Gremolata, serve with steamed green beansand Quinoa

Notes:The night before, combineeverything. Cover and putin the refrigerator (ChiaSeed Pudding).

Breakfast:Cinnamon Spice QuinoaBowl

Lunch:Lentil Sweet Potato Stew

Supper:Romesco Sauce with Pasta and Shrimp, serve with a green salad.

Breakfast:Spicy and Sweet PotatoHash

Lunch:Leftover Soup

Supper:Coconut Curry withSpinach and Sweet Potatoes, serve with asalad and possibly brown rice.

ThursdayWednesday Friday Saturday

Sunday Monday Tuesday

Breakfast: Lunch:Leftover Soup Supper:Chickpea Pancakes withHerbs and Shrimp,serve with mixed greensalad

Breakfast:Dr. Hyman's Chia and BerryBreakfast Pudding Lunch:Polenta Pizza

Supper:Leftover night

Breakfast:Take Me to India Smoothie

Lunch:Leftover Soup

Supper:Salmon with SauteedPeppers,serve with brown riceor pasta and brusselsprouts

My Beautiful Advent: Week 1 Grocery List

Frozen

• Oregano

• Paprika

• Cinnamon

• Ground Cumin

• Chili Powder

• Curry Powder

• Cayenne Pepper

• Smoked Paprika

• Sea Salt

• Salt

• Pepper

• Ground Coriander

• Thyme

• Blueberries• 1 Bag Artichoke Hearts• Salmon• 1 1/2 lbs Shrimp• Catfish Fillets

• Lentils

• Quinoa

• Basmati Rice or Brown Rice

• 4 Cups Pasta (penne, bow tie, etc)

• Protein Powder (Cynthia likes Garden of LifeRaw Protein - No Flavor)

• Rolled Oats

• Baking Powder

• Dijon Mustard

• Chia Seeds

• 3 Cans Black Beans

• Balsamic Vinegar

• Braggs Liquid Aminos or Soy Sauce

• Long Grain Rice or Bulgur Wheat

• Sherry Vinegar

• Almond Butter

• 5 Cans Vegetable Broth

• Chickpea Flour

• Apple Cider Vinegar

• Dried Basil

• Vanilla

• Sugar

Dry Goods

Dry Goods ( Cont..)

• 4 Cans Coconut Milk

• Dry Roasted Almonds

• Walnuts or Pecans

• Flaked Coconut

• Coconut Oil

• Honey (raw preferably)

• Olive Oil

• Baking Powder

• Cardamom

• Granulated Garlic

• Garam Masala

• Herbs de Proence

• Oregano

• Red Pepper Flakes

• Granulated Onion

• Ground Fennel

• Multigrain or Gluten FreeSandwhich Bread

• Flax Seeds

• Applesauce

• Salsa

• 7 oz Jar Roasted Red Peppers

• Polenta (Cornmeal)

• 2 cans Cannellini Beans

• 3 Cans Garbanzo Beans

• 2 Cans Tomato Paste

• Chopped Tomatoes

• 3 Cans Plus 1 QT VegetableBroth

• Walnuts or Pecans

•

Dry Goods

Liquids

• Almond Milk or other Non-Dairy MilkUnsweetened

• Orange Juice, Vegetable Broth, or Water

Produce

• Mushrooms

• 3 Medium Zucchini

• 1 Medium Tomato

• Celery

• Orange

• Pear

• Shallots

• Banana

Dry Goods ( Cont..)

• Carrots

• Lemons

• Big Bag of Yellow Onions

• Green Apple

• Green Beans

• Parsley

• 1 Each Red, Green Bell Peppers

• Thyme

• 4 Sweet Potato

• Fresh Berries

• Small New Potatoes

• Kale

• Lime

• Small Cabbage

• Chives

• Dill

• Rosemary

• Medjool Dates

• Garlic

• Ginger

• Jalapeno Pepper

Produce

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List

• 3 tsp fresh rosemary

• 2 Medjool dates

• ½ large yellow onion

• 1 medium zucchini

•6 medium mushrooms

•1 Tbs fresh garlic

• 1 medium tomato

• 3 cups water

• ½ cup unsweetened non-dairy milk

• 2-3 Tbs walnuts

• ¾ cup coarse grind (polenta) cornmeal

• 1 tsp granulated onion

• 1 can tomato paste

• 1 tsp dried oregano

• 1 tsp granulated garlic

Apple Cinnamon Overnight Oatmeal

Serving: 4A wonderful recipe contributed by Melissa Naasko,author of Fasting as a Family

Ingredients

1 cup rolled oats (gluten free)

2 Tb chia seeds

2 Tb flax seeds

1 Tb apple cider vinegar (to reduce phyates but may beomitted)

3/4 cup apple sauce

1 1/2 cup non-dairy milk

2-4 Tb honey (raw preferred)

1/2 tsp cinnamon

pinch sea salt

Directions

You made it last night, so just take itout of the refriegerator and eat cold, or heat it up.

One day before:

Prep Notes

In a medium sized bowl combine all ingredients,cover, and rest in refrigerator overnight.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients

1 cup rolled oats (gluten free) 2 Tb chia seeds 2 Tb flax seeds 1 Tb apple cider vinegar (to reduce phyates but may beomitted) 3/4 cup apple sauce 1 1/2 cup non-dairy milk 2-4 Tb honey (raw preferred) 1/2 tsp cinnamon pinch sea salt

Directions


One day before:

Prep Notes


Black Bean Soup

6

Fasting, contains oil

Place oil in large pot. Heat the oil, and saute the onion, cumin, salt, zucchini, carrot, and the garlicover medium heat. Saute until carrot is tender.Add cooked beans. Mix in orange juice, cayenne(to your liking) and salsa. Simmer over low heatfor 20-25 minutes.

1 Tb olive oil (or other) 3 medium yellow onions, chopped 2 tsp cumin, ground 1 tsp salt 1 carrot 5 garlic cloves crushed 1 med. zuchinni 3 cans black beans(or 4 1/2 cups cooked from the dried state) 1 1/2 cups orange juice cayenne 8 ounces salsa

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6




Vegan Artichoke Bisque

4

By Martha Condra for Holistic Christian Life

Prep 10 min Cook 35 min Total 45 min

3/4

2 Tbl olive oil

2 TBL olive oil 2/3 cup onion, chopped 1/2 tsp salt, or more to taste 1 bag frozen artichoke heart, thawed 1 quart vegetable stock 2 cups water 1 can cannellini beans (19 oz drainedand rinsed) 1 lemon, juice of 1/2 tsp Herbs de Provence

Heat oil in a large saucepan or Dutch oven. Add onion, salt and pepper. Cook over medium heatuntil onion is softened and lightly browned, stirringfrequently, about 8 minutes. Stir in artichoke heartsand cook about 5 minutes. Add stock, water, and beans. Bring to a boil. Reduce heat and simmerabout 20 minutes, or until vegetables and beansare soft. Add more water, if needed. Taste andadjust seasonings. Remove a few artichokes witha slotted spoon; set aside. Carefully blend soupuntil smooth (an immersion blender can work, butI think a regular blender produces a better texture).Return soup to heat; stir in reserved artichoke hearts. *I use the 14-ounce bag of artichoke heart fromTrader Joe's. If that's unavailable, look for frozenones at the regular grocery. They're approximately9-ounce packages, but any reserved ones can be used for another recipe.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding

A very fast, make the night before option! Grab and go!

Total 10 min

Since you made it the night before, just take it out ofthe refrigerator, and voila! Breakfast! Top with freshberries if you wish. Prep Notes: One day before, combine everything. Cover and putin the refrigerator.

3/4 cup chia seeds 3 cups almond milk 2-4 TBL honey, raw preferred 1/4 cup dates, diced 1 tsp vanilla 1/2 cinnamon pinch sea salt (optional)

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Cabbage Soup

Serving: 6Contains oil, but you can leave it out withoutany issues.

2 TBL coconut oil 1 med. yellow onion, chopped 1/2 small cabbage 9 small red potatoes, approx. 1/2pound diced 2 medium carrots 1 medium zucchini, chopped 1/3 cup green beans, trimmed and chopped 1/2 can cannellini beans (3/4 cupcooked) or Navy or White Kidneyrinsed and drained 1 celery stalk, chopped 1 TBL dried basil 3/4 tsp oregano, dried 32 ounce vegetable broth 1/2 can chopped tomatoes(save liquid) 1/4 cup long grain rice salt pepper

In a large pot heat oil over medium heat.Add onions and cook, uncovered till soft,stirring occasionally (or saute in a littlewater or broth). Add cabbage, potatoes,carrots, zucchini, green beans andcannellini beans, celery, basil and oregano.Cook uncovered, cook uncovered for a few minutes again, stirring occasionally. Stir broth, tomatoes, juice from tomatoes,and rice into soup. Bring to boiling and thenreduce heat to low. Simmer covered for a couple of hours or so, stirring occasionally.Add salt and pepper to taste.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Fish with Gremolata

From Martha Condra for Holistic Christian Life


1/3 cup flat leaf parsley, finally chopped 2 TBL grated lime zest 2 TBL grated orange zest 1 large garlic clove, minced 4 (6-ounce) catfish fillets* 1 TBL fresh lemon juice 2 tsp paprika, divided *Or other firm white fish such ashaddock, pollack, or flounder.

To prepare gremolata, combine parsley and nextthree ingredients in a small bowl: set aside. Preheat broiler. To prepare fish, brush both sides of fillets with lemonjuice, and sprinkle each fillet with 1/2 tsp paprika.Place fish on a broiler pan coated with cooking spray:place pan under broiler and cook 5 minutes on eachside or until fish flakes easily with a fork. Divide andsprinkle gremolata over fillets immediately beforeserving.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Great for a high protein breakfast. You can make a big pot of quinoa on Sunday, and eat it all throughout the week. Hot or cold!

1/2 tsp cinnamon 1/2 cup walnuts or pecans(especially good toasted) 1/4 cup berries 1 cup quinoa (rinse beforecooking) 2 cups coconut milk or almondmilk (no sugar added) honey as needed

Combine quinoa and liquid and cook according topackage directions, or bring to a boil, cover and simmer for 15 minutes, then let sit for five minutes. Fluff with fork. Top with cinnamon, nuts and fruit. if you want sweetness, you can drizzle a smallamount of honey on top.

Cinnamon Spice Quinoa Bowl

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Lentil Sweet Potato Stew

Serving: 6The crock pot version is so easy!

5-6 cups vegetable or mushroombroth 1 cup brown lentils 1TBSP olive oil 1 TBSP fresh garlic clove peeledand minced 1 TBSP jalapeno pepper seededand minced 3 cups peeled sweet potatoes cut in1-inch pieces 1 cup celery diced 1/2 cup green pepper diced 1/2 cup red pepper diced 1/2 tsp dried thyme 1 tsp dried basil leaf 1 tsp paprika 1 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp ground fennel 3 TBSP tomato paste Fresh ground pepper to taste Braggs Liquid Aminos, or soy sauce 1/4 cup minced fresh parsley

Rinse and drain the brown lentils. Add to broth,bring to boil, cook covered on low for 30 minutes.In a small amount of broth or water, saute the mincedgarlic and jalapeno 2 minutes or until soft. Add the restof the veggies, turn up the heat to med-high and saute5 minutes. Stir in the spices and saute anotherminute. Combine the veggies with the lentils and soupstock, bring to a boil, turn the heat to low, cover andcook for about 20 minutes or until the veggies aretender. Stir in salt and pepper, Braggs, or soy sauce.Add the parsley and serve. Crockpot Cooking: Roast the garlic in the oil, then addall ingredients to a cold crockpot, cover and cook onlow for 6 hours.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Romesco Sauce with Pasta and Shrimp

Prep 10 minCook 30 minTotal: 40 min

Serving: 4

Martha Condra brings us this recipe from Cooking Light. If you've never made a Romesco sauce, you're in for a nutty treat. Here, toasted multi-grain sandwich bread combines with dry-roastedalmonds, jarred red bell peppers to bring a sensational sauce to your main dish. Ready in just 12 minutes, you'll be rewarded with a smoky-garlicky-peppery sauce that can be served immediately or stored in the fridge for a couple of months. This sauce can also be usedas a dip, on omelets, spread on toast, as a sandwich spread, orsmeared over pizza.

1 1/2 ounces multi-grain sandwich breadcrust removed, toasted 3 TBSP unsalted dry roasted peanuts 1 jar roasted red bell peppers (7 ouncejar drained and rinsed) 1 tsp sherry vinegar 1 TBSP extra-virgin olive oil 2 tsp minced fresh garlic 1/2 tsp smoked paprika 1/4 tsp kosher salt 1/8 tsp granulated sugar 2 TBSP water 4 cups hot cooked pasts 1 pound shrimp, divided

Tear bread into pieces, place in bowl of a food processor.Add almonds, process until course crumbs form. Add bellpeppers and vinegar: process until almost smooth. Transferto a bowl. Heat a small skillet over medium heat. Add oil and garlic; cook until garlic is fragrant but not browned, about 1 minute. Remove from heat; stir in paprika, salt, and sugar. Add oil mixture and water to bell pepper mixture in bowl; stir well to combine.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Spicy & Sweet Potato Hash

Source: plantzst.comServing: 1

1 small onion, diced 1 sweet potato, diced to 1/2 inchpieces 1/4 - 1/2 cup orange juice (or lowsodium vegetable broth) 1 TBSP almond butter 1/2 tsp cinnamon 1/2 tsp chili powder pinch red pepper flakes (or moreto taste) 1/2 bunch kale, shredded

In a large skillet or saute pan over high heat, add onion and potatoes. Dry-saute for 3 minutes, with the pan covered, stirring occasionally. In a small bowl, whisk orange juice and almond buttertogether. Pour this dressing over the onion and potato and stir. Reduce the heat to low-medium andcook for 5 minutes. Mix in the spices and kale and simmer for 3 moreminutes. The dish is done when the potatoes arefully cooked and the kale has a bright green color.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Coconut Curry with Spinach and Potatoes

Serving: 6From Martha Condra for Holistic Christian Life

Prep: 5 min Cook: 30 min Total: 35 min

2 TBSP Olive Oil 2 cups onion, chopped 1 TBSP Curry Powder 1 tsp Garam Masala (optional) 1/4 - 1/2 tsp crushed red pepperflakes (optional) 3 cans Garbanzo Beans 1 1/2 pounds small new potatoes,cubed 3 cans vegetable broth, 14.5 oz 2 cans coconut milk, 14 oz 3 cups fresh baby spinach leaves Cooked Basmati rice (or brownrice) Toasted flaked coconut (optional) Hot Sauce (optional)

Heat oil in a heavy saucepan or Dutch oven overmed-high heat. Add onion, cook until onion startsto brown, stirring frequently, about 5-8 minutes.Add curry, garam masala, pepper flakes, chick peas,and potatoes, stirring well to coat. Stir in broth andcoconut milk. Bring to a boil; reduce heat and simmeruntil potatoes are tender, about 20 minutes,stirring occasionally. Add spinach, and cook until it wilts, stirring constantly. Serve with rice. Sprinkle servings with flakedcoconut (it's optional but adds a nice flavor). *You can reduce or omit the chickpeas and replacewith cooked shrimp. Good for leftovers, just add a little broth if neededwhile reheating.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Chickpea Pancakes with Herbs and Shrimp

Serving: 4From Martha Condra, adapted from Mark Bittman's book,"How to Cook Everything"


1 cup chickpea flour 1 TBSPN all-purpose flour 1/2 tsp sea salt 1/4 tsp freshly ground black pepper 1 1/2 cups warm water 2 TBSPN Olive oil, divided 1/2 tsp baking powder 2 TBSPN minced shallot or onion 2 TBSPN chives and dill, finelychopped 1/2 pound medium shrimp, peeledand deveined

Base Recipe: Combine first 4 ingredients in a large bowl,stirring with a whisk. Stir in water and 1 tablespoon oil. Stir well to break up any lumps (an immersion blender is helpful with this).Cover and let sit 30 minutes or up to several hours. When you are ready, right before cooking, stir well and addbaking powder shallots, herbs and shrimp to batter. Coat a 6- or 8-inch nonstick skillet with cooking spray, and place over medium-high heat. Add 2 teaspoons oil, coatingbottom of the pan. Add about 1/4 cup batter and coat bottomof pan; work carefully, it will pop. Reduce heat immediately,cook over medium heat several minutes until browned onthe bottom. This flour can stick easily, so let it cook thoroughlybefore turning. Turn and continue cooking several minutesuntil done, and shrimp is opaque, maybe 4-5 minutes(it may not be as brown on the second side). Serve immediately.Sprinkle with sea salt and pepper, if desired. Note: Chickpea flour may also be known as besan or garbanzo flour. You can store it refrigerated, in an airtight container for upto 6 months. You should be able to find it at Indian markets orhealth food stores. Larger stores like Whole Foods should alsocarry it. It is also available online. This is a savory pancake, not what you traditionally think of asa pancake but is certainly fine for breakfast or lunch. I don't like to use non-stick cookware, but it's really a necessityhere. Look for one of the newer ones that is ceramic instead of teflon. It is worth the investment.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Dr. Hyman's Chia and Berry Breakfast Pudding

Serving: 4 From Dr. Mark Hyman's breakfast recommendations fromEat Fat, Get This. A great book for Diabetics... or anyone!

1 1/2 cups full fat coconut milk 1 1/2 cups almond milk, unsweetened 3/4 cup chia seeds 2 tsp vanilla 2 tsp cinnamnon 2 cups fresh berries 1/4 cup walnuts, finely chopped

Place all ingredients except berries and walnutsin a bowl and stir until incorporated. Pour into four serving bowls. Cover and refrigerate overnight.To serve the next morning, top with berries andwalnuts.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Polenta Pizza


Serving: 6

This pizza is a little involved, but worth it. One of Cathy's crowd pleasing and kid pleasing recipes at Straight Up Foods.

2 1/4 cups water 1/2 cup non-dairy milk, unsweetened 1 tsp granulated onion 3/4 cup coarse-grind (polenta) cornmeal 1 tsp fresh rosemary, minced 3/4 cup water 2 medjool dates, pitted and chopped 1 can tomato paste, 6 ounces 1 tsp dried oregano 1 tsp granulated garlic 1 tsp fresh rosemary, minced 1/2 large yellow onion, chopped 1 med zucchini, thinly sliced 6 medium mushrooms, thinly sliced 1 TBSPN fresh garlic, minced 1 tsp fresh rosemary, minced 1 medium tomato, diced or thinly sliced 2 - 3 TBSPN walnuts, to grate on topafter baking (optional).

For the "Crust": Combine the water, non-dairy milk, and granulated onion ina medium saucepan. Bring to just about boiling over medium-high heat. Gradually add in the cornmeal, stirring constantlywith a whisk to prevent clumping. As soon as you start addingthe cornmeal, turn heat to the lowest setting, and cook coveredfor 20 minutes, stirring two or three times throughout. Stir inthe rosemary at the very end. While the polenta is cooking, you can make the sauce (or you can also make the sauce ahead of time, to allow the flavors time to mingle). Scrape about half of the cooked polenta into your pan (it will bevery thick and sticky), adding more as you go to reach a thickness of about a quarter inch, spreading it evenly with your fingers and pressing it up the sides of the pan for a moredeep-dish effect. If it's too hot to handle, let it cool for a coupleminutes; you may also use dish gloves or a large piece of parchment paper to avoid sticky fingers as you are pressing it,or wet your fingers a couple times throughout. For my 14-inchpizza pan, I use about 3/4 of the polenta. For a thicker crust orbigger pan, use more. Set aside. For the sauce: Place the water and dates into a blender and soak for at least 20 minutes(to soften). Add the tomato paste, oregano, garlic and rosemary, and blend until smooth. Veggie Topping Instructions: Prepare and chop all your ingredients before you begin. Heat a large skilleton high. When a water droplet sizzles on its surface, add the onion and cook, stirring for about two minutes. Add a little water only if needed to prevent sticking, this will make the onions more flavorful. Add the zuchinni and mushrooms, and continue cooking and stirring, 2 to 3 minutes, adding water as needed. Stir in the garlic and rosemary just beforeremoving from the heat. Leave the tomatoes out; they will be added justbefore baking the pizza. Putting the pizza together: Pre-heat the oven to 400 degrees, and position the cooking rack in the middle.Spread about half the sauce on the polenta crust and bake uncovered for 15minutes. Serve after a minute of cooling. If you like, grate a few walnuts ontop (using a rotary cheese grater), this makes a nice garnish in place of cheese.

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Take Me to India Smoothie

Serving: 2

Prep: 10 min Total: 10 min

2 cups spinach 2 cups almond milk 1/2 inch ginger 1 pear, cored 1 banana 1 tsp cardamom 1 tsp cinnamon 1 green apple

Put it all in a blender and hit "blend." What could be easier than that?

Polenta Pizza

Produce

Dairy & Liquids

Dry Goods

Baking

Ingredient List


• 2 Medjool dates





• 1 medium tomato

• 3 cups water


• 2-3 Tbs walnuts








Ingredients


Directions


One day before:

Prep Notes


Black Bean Soup

6





4



3/4

2 Tbl olive oil



Chia Seed Pudding


Total 10 min



Salmon with Sauteed Peppers

Martha Condra's terrific and tasty salmon recipe. Easy too!

Prep: 10 min Cook: 18 min Total: 28 min Serving: 4

2 TBSPN Olive Oil 3 cups mixed bell pepper strips(red/yellow/orange) 1/2 cup onion, chopped 1/2 tsp Kosher salt 1/4 tsp black pepper 2 tsp fresh thyme, chopped 2 tsp balsamic vinegar 4 (6-ounce) salmon fillets,about 1 1/2 inches thick 2 tsp dijon mustard

In a large skillet, heat oil on medium-high heat.Add peppers and onion, saute until tender, about 6-8 min. Stir in salt, pepper, thyme and vinegar. Keep warm. Preheat broiler. Place fish on a broiler pan coated with cookingspray, and spread each fillet with 1/2 teaspoonmustard. Broil 5 minutes on each side or untilfish flakes easily with a fork. Top with bellpepper mixture.

my beautiful advent · a wonderful recipe contributed by melissa naasko, author of fasting as a...

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