2 cups pomegranate juice
1 cup steel-cut oats
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goju berries (I used dried cranberries)
1 cup mashed banana
1/2 cup peanut butter
1/2 cup butter
Bring the pomegranate juice to a boil in a saucepan and add the steel-cut oats. Cook until just starts to boil, then remove from the heat immediately, cover, and allow to absorb and cool.
Place the rest of the ingredients in a food processor and blend to mix. When the oats are cool, mix with the rest of the ingredients to form a wet cookie dough.
Place dough in the middle of a 2 foot long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed.
When ready to use, defrost till just soft enough to cut into 1/2 inch slices. Preheat over to 400 degrees. Bake on parchment paper for 10 mins, then turn off the over and continue to dehydrate until cool.
Makes 24 cookies.
Found in Quantum Wellness Cleanse page 175.
Wednesday, October 28, 2009
Tuesday, October 13, 2009
Garlic Portobellos over Summery Quinoa
For the mushrooms:
1/4 cup balsamic vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 tsp dried basil
salt and pepper
8 portobello mushroom
In a small bowl wish together the vinegar, oil, garlic, basil, salt and pepper. (We tripled this marinade.) Place the mushrooms in a shallow dish, smooth side down and pour the marinade over them. Cover and marinate for 1 to 2 hours, turning every 30 mins.
In a saute pan, heat the marinade left in the dish over medium-low heat. Add the mushroom and cook for 10 mins or until the mushrooms are cooked through. Slice and serve over the Summery Quinoa. (We sliced before the marinade.)
For the quinoa:
1 cup quinoa
2 cups vegetable stock
3 asparagus spears, woody part removed, and aliced into 1/2 inch rounds.
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
2 tablespoons chopped red onion
Wash quinoa grains to removed any remaining saponin (the better coating). Run cold water over quinoa in a fine-mesh strainer, gently rubbing the seeds until the water runs from cloudy to clear.
Bring the vegetable stock and quinoa to a boil, then cover and reduce heat to a low simmer for 14-18 minutes or until the germ separates from the seed like a tiny curl.
While the quinoa is cooking, boil more water and cook the asparagus for a one minute. Remove and drain.
Toss all the remaining ingredients together.
Makes 4 servings.
From Quantum Wellness Pg. 233
1/4 cup balsamic vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 tsp dried basil
salt and pepper
8 portobello mushroom
In a small bowl wish together the vinegar, oil, garlic, basil, salt and pepper. (We tripled this marinade.) Place the mushrooms in a shallow dish, smooth side down and pour the marinade over them. Cover and marinate for 1 to 2 hours, turning every 30 mins.
In a saute pan, heat the marinade left in the dish over medium-low heat. Add the mushroom and cook for 10 mins or until the mushrooms are cooked through. Slice and serve over the Summery Quinoa. (We sliced before the marinade.)
For the quinoa:
1 cup quinoa
2 cups vegetable stock
3 asparagus spears, woody part removed, and aliced into 1/2 inch rounds.
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
2 tablespoons chopped red onion
Wash quinoa grains to removed any remaining saponin (the better coating). Run cold water over quinoa in a fine-mesh strainer, gently rubbing the seeds until the water runs from cloudy to clear.
Bring the vegetable stock and quinoa to a boil, then cover and reduce heat to a low simmer for 14-18 minutes or until the germ separates from the seed like a tiny curl.
While the quinoa is cooking, boil more water and cook the asparagus for a one minute. Remove and drain.
Toss all the remaining ingredients together.
Makes 4 servings.
From Quantum Wellness Pg. 233
Tofu Scramble Breakfast Sandwich with Tempeh Bacon
1 (16 oz) container firm water-packed tofu, drained and pressed
2 tsp olive oil, plus a little more for brushing tomatoes
1 small onion, sliced
2 oz. sliced shiitake mushrooms
3 Tbsp nutritional yeast flakes
1/2 tsp onion powder
1 tsp turmeric
1 garlic clove, minced
2 Tbsp soy sauce or Braggs
2 medium tomatoes
8 slices smoked tempeh bacon
8 slices bread
Place tofu between two paper towels and press out the water. (Using a heavy pan or something)
Heat olive oil in a saute pan and saute the onion and mushrooms for 3 mins. Crumble the tofu into the pan and add the nutritional yeast, onion powder, turmeric, garlic and soy sauce. Cook for about 7 mins, stirring occasionally.
Cut the tomatoes into 1 inch thick slices, coat with olive oil, season with salt and pepper, and roast at 350 degrees for 15 mins, flipping halfway through the cooking time.
Crisp the "bacon" in a pan. Place two strips on four slices of bread and top with a tomato slice and some tofu scramble mixture.
Makes 4 sandwiches.
From The Quantum Wellness Cleanse book. Page 174.
2 tsp olive oil, plus a little more for brushing tomatoes
1 small onion, sliced
2 oz. sliced shiitake mushrooms
3 Tbsp nutritional yeast flakes
1/2 tsp onion powder
1 tsp turmeric
1 garlic clove, minced
2 Tbsp soy sauce or Braggs
2 medium tomatoes
8 slices smoked tempeh bacon
8 slices bread
Place tofu between two paper towels and press out the water. (Using a heavy pan or something)
Heat olive oil in a saute pan and saute the onion and mushrooms for 3 mins. Crumble the tofu into the pan and add the nutritional yeast, onion powder, turmeric, garlic and soy sauce. Cook for about 7 mins, stirring occasionally.
Cut the tomatoes into 1 inch thick slices, coat with olive oil, season with salt and pepper, and roast at 350 degrees for 15 mins, flipping halfway through the cooking time.
Crisp the "bacon" in a pan. Place two strips on four slices of bread and top with a tomato slice and some tofu scramble mixture.
Makes 4 sandwiches.
From The Quantum Wellness Cleanse book. Page 174.
Cilantro Fish Tacos with Sesame Broccoli Slaw
Prep Time: 5-10 min
Cook Time: 5-15 min
Ease of Preparation: Easy
Ingredients:
1 package tilapia fillets
1 package broccoli slaw ( in the produce section)
1 tablespoon toasted sesame seeds
1/3 cup fresh cilantro
1 lime
1 dash creole seasoning
1 sprinkle of coriander
1 sprinkle of cumin
1 tablespoon soy or olive oil
1 package whole grain tortillas
Cucumber Dill Sauce:
2 tablespoons light mayo
2 tablespoons tartar sauce
1/2 teaspoon dill
1/2 cucumber, finely chopped
Directions:
Sprinkle fish with cumin and coriander seasoning and pepper. Cook fish in oven or with small amount of oil in saute pan. It will take about 5 minutes on the stove so watch carefully. The oven will take about 15-20 minutes on 350 degrees. The fish will become opaque and start to flake up when done.
Prepare broccoli slaw while fish is cooking. Place slaw in bowl and add oil. Squeeze one lime over the slaw and add creole seasoning to taste. This is spicy so be sparing until you taste it. Chop the fresh cilantro and add to slaw. Add toasted sesame seeds and toss.
Mix dill sauce together and serve with tacos.
From Simple Organic iPhone app.
Cook Time: 5-15 min
Ease of Preparation: Easy
Ingredients:
1 package tilapia fillets
1 package broccoli slaw ( in the produce section)
1 tablespoon toasted sesame seeds
1/3 cup fresh cilantro
1 lime
1 dash creole seasoning
1 sprinkle of coriander
1 sprinkle of cumin
1 tablespoon soy or olive oil
1 package whole grain tortillas
Cucumber Dill Sauce:
2 tablespoons light mayo
2 tablespoons tartar sauce
1/2 teaspoon dill
1/2 cucumber, finely chopped
Directions:
Sprinkle fish with cumin and coriander seasoning and pepper. Cook fish in oven or with small amount of oil in saute pan. It will take about 5 minutes on the stove so watch carefully. The oven will take about 15-20 minutes on 350 degrees. The fish will become opaque and start to flake up when done.
Prepare broccoli slaw while fish is cooking. Place slaw in bowl and add oil. Squeeze one lime over the slaw and add creole seasoning to taste. This is spicy so be sparing until you taste it. Chop the fresh cilantro and add to slaw. Add toasted sesame seeds and toss.
Mix dill sauce together and serve with tacos.
From Simple Organic iPhone app.
Crock Cauliflower White Chili
Prep Time: 10-15 min
Cook Time: 4-5 hr
Ease of Preperation: Easy
Servings: 6
Ingredients:
1 tablespoon vegetable oil
2 onions, finely chopped
4 garlic cloves, pressed
1/2 tablespoon caraway seeds
1 tablespoon dried oregano
1 tablespoon chili powder
salt and pepper to taste
1 can (14.5-ounces) white kidney beans, drained and rinsed
3 cups vegetable broth
3 cups cauliflower florets
1 large green pepper, seeded and chopped
2 cups shredded Pepper Jack cheese
4 ounces cream cheese, cut into 1/2-inch cubes
1 can (4.5-ounces) chopped green chilies
Directions:
In a skillet, heat oil over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, caraway seeds, oregano, chili powder, and salt and pepper and continue stirring and cooking for 1 minute.
In a slow cooker, combine onion mix, beans, and broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Meanwhile, cook cauliflower florets in salted boiling water for 4 minutes; drain.
Stir cooked cauliflower into the slow cooker along with green bell pepper, cheese, cream cheese, and chilies. Cover and cook in high for 30 minutes or until the green bell peppers are softened and the cauliflower is cooked through.
Nutrition Facts:
As prepared, each serving contains 424 calories, 22g total fat, 60mg cholesterol, 584mg sodium, 33g total carbohydrate and 27g protein.
From Simple Organic Iphone app.
Cook Time: 4-5 hr
Ease of Preperation: Easy
Servings: 6
Ingredients:
1 tablespoon vegetable oil
2 onions, finely chopped
4 garlic cloves, pressed
1/2 tablespoon caraway seeds
1 tablespoon dried oregano
1 tablespoon chili powder
salt and pepper to taste
1 can (14.5-ounces) white kidney beans, drained and rinsed
3 cups vegetable broth
3 cups cauliflower florets
1 large green pepper, seeded and chopped
2 cups shredded Pepper Jack cheese
4 ounces cream cheese, cut into 1/2-inch cubes
1 can (4.5-ounces) chopped green chilies
Directions:
In a skillet, heat oil over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, caraway seeds, oregano, chili powder, and salt and pepper and continue stirring and cooking for 1 minute.
In a slow cooker, combine onion mix, beans, and broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Meanwhile, cook cauliflower florets in salted boiling water for 4 minutes; drain.
Stir cooked cauliflower into the slow cooker along with green bell pepper, cheese, cream cheese, and chilies. Cover and cook in high for 30 minutes or until the green bell peppers are softened and the cauliflower is cooked through.
Nutrition Facts:
As prepared, each serving contains 424 calories, 22g total fat, 60mg cholesterol, 584mg sodium, 33g total carbohydrate and 27g protein.
From Simple Organic Iphone app.
Wednesday, September 30, 2009
Chipotle Beef
Ingredients:
2 1/2 to 3 lbs chuck roast
Salt and pepper to taste
1 can (15 ounces) low-sodium beef broth
1 can (7 ounces) chipotle peppers in abode sauce
2 bags of salad lettuce (Optional)
Directions:
Dust the meat with salt and pepper. Coat a medium skillet with nonstick spray. Heat the pan over medium-high heat and then brown the meat on all sides. Add the broth and the entire context of the can of chipotle peppers, sauce included. Cook over low heat for 1 to 2 hours, then slice. Optional: Serve over lettuce for a spicy salad that doesn't need dressing.
Nutritional facts:
Calories: 457.2 Cholestrerol: 170 mg Fat: 20.3 g Saturated fat 7.8 g Calories from fat: 41 Protein: 62 g Carbohydrates: 2.5 g Sodium: 961.9 mg Fiber: 0.7 g Sugar: 0.6 g
From: Master your Metabolism by Jillian Micheals
2 1/2 to 3 lbs chuck roast
Salt and pepper to taste
1 can (15 ounces) low-sodium beef broth
1 can (7 ounces) chipotle peppers in abode sauce
2 bags of salad lettuce (Optional)
Directions:
Dust the meat with salt and pepper. Coat a medium skillet with nonstick spray. Heat the pan over medium-high heat and then brown the meat on all sides. Add the broth and the entire context of the can of chipotle peppers, sauce included. Cook over low heat for 1 to 2 hours, then slice. Optional: Serve over lettuce for a spicy salad that doesn't need dressing.
Nutritional facts:
Calories: 457.2 Cholestrerol: 170 mg Fat: 20.3 g Saturated fat 7.8 g Calories from fat: 41 Protein: 62 g Carbohydrates: 2.5 g Sodium: 961.9 mg Fiber: 0.7 g Sugar: 0.6 g
From: Master your Metabolism by Jillian Micheals
Drunken Beans
Got this recipe from Master Your Metabolism but had to tweak it a bit to work right.
Ingredients:
3 medium slices turkey bacon (nitrate-free of course)
1 clove garlic minced
2 medium jalapenos minced
1 large can (16 ounces) refried black beans
1 can black beans
1 small can (14.5 ounces) low-sodium 99% fat free chicken broth
1 bottle light beer (preferably Corona light)
Directions:
Lightly coat a medium skillet with nonstick cooking spray. Light brown bacon. Add garlic and jalapenos and saute until the garlic is soft and fragrant (one to two mins). Add the beans, then slowly mix in the broth (may not need all of the broth start with half the can), stirring until smooth. Slowly stir in the beer. Simmer until warmed.
From: Master your Metabolism by Jillian Micheals
Ingredients:
3 medium slices turkey bacon (nitrate-free of course)
1 clove garlic minced
2 medium jalapenos minced
1 large can (16 ounces) refried black beans
1 can black beans
1 small can (14.5 ounces) low-sodium 99% fat free chicken broth
1 bottle light beer (preferably Corona light)
Directions:
Lightly coat a medium skillet with nonstick cooking spray. Light brown bacon. Add garlic and jalapenos and saute until the garlic is soft and fragrant (one to two mins). Add the beans, then slowly mix in the broth (may not need all of the broth start with half the can), stirring until smooth. Slowly stir in the beer. Simmer until warmed.
From: Master your Metabolism by Jillian Micheals
Wednesday, August 19, 2009
Penne with Almond Tomato Sauce
Serves 4
2 cups Ezekiel penne pasta
2 cups tomato sauce
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
8 large basil leaves
1 1/2 tablespoons dry-roasted unsalted almonds, finely chopped
fresh grated Parmesan cheese
Cook the pasta according to package directions.
In a large mixing bowl or blender, mix the tomato sauce, crushed red pepper, salt, basil, and almonds until smooth and combined. Place pasta in bowls and top with sauce and cheese. Serve immediately.
(Of course we used more pepper flakes, basil, salt and probably almonds too and used the blender for a fast but fresh tasting sauce.)
Nutrition facts: Cal: 312 Cholesterol: 52 mg, Fat: 5.3 g, Saturated fat: 0.7 g, Cal from fat: 26.4 Protein: 11.3g, Carbs: 56.5 g Sodium 670.7 mg Fiber: 2.1 g Sugar: 10 g
From: Master your Metabolism by Jillian Micheals
2 cups Ezekiel penne pasta
2 cups tomato sauce
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
8 large basil leaves
1 1/2 tablespoons dry-roasted unsalted almonds, finely chopped
fresh grated Parmesan cheese
Cook the pasta according to package directions.
In a large mixing bowl or blender, mix the tomato sauce, crushed red pepper, salt, basil, and almonds until smooth and combined. Place pasta in bowls and top with sauce and cheese. Serve immediately.
(Of course we used more pepper flakes, basil, salt and probably almonds too and used the blender for a fast but fresh tasting sauce.)
Nutrition facts: Cal: 312 Cholesterol: 52 mg, Fat: 5.3 g, Saturated fat: 0.7 g, Cal from fat: 26.4 Protein: 11.3g, Carbs: 56.5 g Sodium 670.7 mg Fiber: 2.1 g Sugar: 10 g
From: Master your Metabolism by Jillian Micheals
Chicken Simmered with Zucchini, Tomatoes and Mushrooms
Serves 4
Serve this summer dish over quinoa or brown rice and garnish it with grated Parmesan cheese or toasted breadcrumbs, if you like. Tried it plain and it was tasty. But I'm sure it would be good with pasta, rice, or another grain too.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, sliced
6 ounces portobello mushrooms, coarsely chopped (about 2 1/2 cups)
2 garlic cloves, finely chopped
1/4 to 1/2 teaspoon red pepper flakes
Sea salt and freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup gluten-free chicken broth
4 plum tomatoes, quartered
2 medium zucchini, cut into 1-inch pieces
1 pound chicken tenders
1 medium yellow onion, sliced
6 ounces portobello mushrooms, coarsely chopped (about 2 1/2 cups)
2 garlic cloves, finely chopped
1/4 to 1/2 teaspoon red pepper flakes
Sea salt and freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup gluten-free chicken broth
4 plum tomatoes, quartered
2 medium zucchini, cut into 1-inch pieces
1 pound chicken tenders
Directions
In a large skillet, heat oil over medium-high heat. Sauté onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano and basil until onions are translucent, 4 to 5 minutes.
Stir in chicken broth, tomatoes and zucchini and bring to a simmer. Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes. Serve immediatley.
Stir in chicken broth, tomatoes and zucchini and bring to a simmer. Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes. Serve immediatley.
Nutrition
Per serving (285g-wt.): 220 calories (80 from fat), 9g total fat, 1g saturated fat, 26g protein, 10g total carbohydrate (2g dietary fiber, 4g sugar), 60mg cholesterol, 640mg sodium
This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1119
Taco Salad
Serves 6
This taco salad features plenty of lettuce, corn, tomatoes and red onion topped with seasoned ground turkey and a drizzle of lime juice dressing.
Ingredients
1 pound ground turkey breast
1 tablespoon canola oil
1 package natural taco seasoning mix
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey
1/2 teaspoon chili powder
Freshly ground black pepper
12 cups chopped romaine lettuce leaves
1 cup fresh or frozen and thawed corn
3 cups diced fresh tomatoes or halved cherry tomatoes
1/4 cup diced red onion
1/4 cup chopped cilantro
1/2 cup shredded jack or mozzarella cheese
2 ounces blue corn tortilla chips
Directions
Heat canola oil in a large skillet over medium high heat. Add turkey and taco seasoning (along with any other ingredients required on the package directions) and brown until cooked through, 8 to 10 minutes.
Meanwhile, whisk together olive oil, lime juice, honey, chile powder and pepper in a medium bowl. Whisk in yogurt for a creamier dressing if you like. Set aside.
Arrange lettuce on plates and top with turkey, corn, tomatoes, onions, cilantro and cheese. Drizzle salads with reserved dressing and serve with tortilla chips on the side, if you like.
Nutrition
Per serving (about 12oz/339g-wt.): 350 calories (170 from fat), 19g total fat, 4.5g saturated fat, 70mg cholesterol, 560mg sodium, 27g total carbohydrate (6g dietary fiber, 8g sugar), 20g protein
This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2514
This taco salad features plenty of lettuce, corn, tomatoes and red onion topped with seasoned ground turkey and a drizzle of lime juice dressing.
Ingredients
1 pound ground turkey breast
1 tablespoon canola oil
1 package natural taco seasoning mix
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey
1/2 teaspoon chili powder
Freshly ground black pepper
12 cups chopped romaine lettuce leaves
1 cup fresh or frozen and thawed corn
3 cups diced fresh tomatoes or halved cherry tomatoes
1/4 cup diced red onion
1/4 cup chopped cilantro
1/2 cup shredded jack or mozzarella cheese
2 ounces blue corn tortilla chips
Directions
Heat canola oil in a large skillet over medium high heat. Add turkey and taco seasoning (along with any other ingredients required on the package directions) and brown until cooked through, 8 to 10 minutes.
Meanwhile, whisk together olive oil, lime juice, honey, chile powder and pepper in a medium bowl. Whisk in yogurt for a creamier dressing if you like. Set aside.
Arrange lettuce on plates and top with turkey, corn, tomatoes, onions, cilantro and cheese. Drizzle salads with reserved dressing and serve with tortilla chips on the side, if you like.
Nutrition
Per serving (about 12oz/339g-wt.): 350 calories (170 from fat), 19g total fat, 4.5g saturated fat, 70mg cholesterol, 560mg sodium, 27g total carbohydrate (6g dietary fiber, 8g sugar), 20g protein
This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2514
Quinoa Primavera with Chicken, Spring Peas and Asparagus
This dish is both fresh and warm, homestyle and almost casseroley. Use leftover or rotisserie chicken and it takes about 25 mins to prepare. And defiantly make enough to have leftovers because it's excellent cold.
Serves 4
Secret Ingredient: Quinoa Roasted or rotisserie chicken works perfectly in this recipe. Any leftover quinoa primavera can be chilled and tossed with vinaigrette to make a lively salad. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Ingredients
1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste
Directions
Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.
Nutrition
Per serving (about 11oz/325g-wt.): 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 30mg cholesterol, 370mg sodium, 39g total carbohydrate (7g dietary fiber, 4g sugar), 20g protein
This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1087
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