Ethnic

Green Pea Guacamole
Benefits: Avocado is such a popular food, and guacamole frequently served, so to replicate the taste without the implications of oil and that avocado may cause anemia is quite special. This dish has cleverly been created by a volunteer in the program of Dr. Dean Ornish, cardiologist, Sausalito, California, and we are very grateful for this lovely recipe, with it’s many serving possibilities!
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Ingredients
  1. 3 cups green peas, fresh or frozen
  2. 2 Tablespoon lemon juice
  3. 1 cup red onion, diced
  4. 2 teaspoons freshly minced garlic
  5. 1 teaspoon ground cumin
  6. scant to 1/4 teaspoon freshly ground black pepper; I use barely a scant amount!
  7. up to 1/8 teaspoon cayenne; start with less!!!!
  8. pinch Si Salt Sea Salt
Instructions
  1. Steam the peas if fresh, without overcooking.
  2. They should keep their bright green color.
  3. If using frozen peas, just defrost them.
  4. Puree the peas a long time in a food processor with lemon juice, onion, garlic, cumin and black pepper.
  5. Must puree peas long enough to break down shells so you get that soft, avocado texture.
  6. Add cayenne and salt to taste.
  7. Note: this is best made in a food processor, Cuisinart; it stopped my blender, even tho its Breville!
  8. Garnish with paprika for color! & Tofu Cream! OLE!
Adapted from Dean-O’s Green Pea Guacamole Inspired by Reversing Heart Disease without Surgery, by Dean Ornish
Adapted from Dean-O’s Green Pea Guacamole Inspired by Reversing Heart Disease without Surgery, by Dean Ornish
Atlanta Macrobiotics http://www.atlantamacrobiotics.com/
Enchilada
Benefits: This dish, while satisfying taste for enchiladas, with beans benefitting our kidneys, also omits the solanine found in tomato and all nightshades and associated with arthritis and other joint diseases. See The Nightshades and Health, Norman F. Childers & Gerald M. Russo.
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Bean filling
  1. 2 cups uncooked black beans, soak overnight,
  2. discard soaking water
  3. 1” piece kombu per cup of beans
  4. 6 cups water
  5. 1 bay leaf
  6. 1/4 teaspoon Si Salt, Sea Salt, Kushi Institute
Sauce
  1. 3 Tablespoons whole wheat pastry flour
  2. 3 cups water or bean stock
  3. 1 1/2 Tablespoon umeboshi plum paste
  4. 1 teaspoon coriander
  5. 1/2 teaspoon ground cumin
  6. 1/2 teaspoon mustard
  7. 1/4 teaspoon minced garlic
  8. 1 medium red onion, chopped
  9. Basic Enchiladas
  10. 1/4 cup corn or safflower oil
  11. 12 corn tortillas + flour tortillas
  12. Topping
  13. 12 green olives, sliced
  14. 3 scallions, sliced diagonally
  15. 1 recipe tofu sour cream
  16. Tofu Sour Cream, Wendy Esko, from Soup du Jour
  17. 1/4 lb firm tofu
  18. 1/8 cup water
  19. 1/8 teaspoon shoyu
  20. 3/4 Tablespoon umeboshi vinegar
  21. 1/2 Tablespoon onion, finely grated
Instructions
  1. Preheat Oven to 350 degrees
  2. Bring beans to boil, skimming foam, using the shocking method; skim foam 20 minutes, adding water.
  3. Pressure beans, kombu, water & bay leaf in a 4-quart or larger pressure cooker 1 hour.
  4. Drain cooked beans, and reserve bean stock
  5. Remove bay leaf, and pour beans and kombu back into pot.
  6. Add sea salt, and cook 10 minutes; then mash beans with a potato masher and set aside.
  7. Prepare sauce: thoroughly dissolve flour in bean cooking water in a medium-sized sauce pan
  8. Add all remaining sauce ingredients and stir over medium flame 5-10 minutes ‘til sauce thickens.
  9. Heat oil in a frying pan large enough to hold an open tortilla.
  10. Using tongs, dip tortilla into oil about 30 seconds, or ‘til it becomes soft & pliable.
  11. Dip tortilla into sauce, place on dinner plate or pyrex baking pan.
  12. Spread 2 Tablespoons of mashed beans along center strip of tortilla.
  13. Fold each plain side of tortilla over this filling, completely encasing bean mixture.
  14. Transfer bean enchilada to a 9 X 13 baking pan, seam side down.
  15. Repeating process, using all tortillas & bean mixture.
  16. Pour remaining sauce over enchiladas. Sprinkle with olives, scallions; bake 15 minutes/350 degrees.
  17. While baking, prepare tofu cream: Boil tofu 5 minutes, drain, blend with remaining ingredients til creamy.
  18. Serve hot enchiladas garnished with tofu cream.
  19. Variation: use pinto or kidney beans
Adapted from Inspired by Macrobiotic Community Cookbook, Andrea Lerman and my sister Betty’s Thanksgiving trips to Atlanta
Adapted from Inspired by Macrobiotic Community Cookbook, Andrea Lerman and my sister Betty’s Thanksgiving trips to Atlanta
Atlanta Macrobiotics http://www.atlantamacrobiotics.com/