Featured Garden Recipe

Stuffed Bell Peppers

Recipe Category: 

 Entrees

Servings: 

 4

Yield: 

 8 pepper halves
Ingredients:

1/2 cup cashews, raw - soak overnight
4 red or orange bell peppers - remove seeds
2 Tbs olives - chop
lettuce
Rejuvelac (or water)

Cilantro Oil:

1 quart water
1/2 cup cilantro, fresh
1/3 cup olive oil

Rejuvelac:

1/2 cup sprouted wheat berries
1 1/2 cups filtered water

Preparation: 

Blanch cilantro (with stems) in boiling water; shock in ice water and drain. Add cilantro and olive oil to the blender and blend until cilantro is completely blended. Stain oil and keep in a sealed container in the refrigerator.

  1. Soak cashews for 1 day in purified water, drain, rinse and process cashews in a blender with salt and a little bit of Rejuvelac. Strain overnight in a strainer lined with cheese cloth. The longer you leave the cheese to strain, the harder the cheese. Mix cheese with about 1 Tbs of the cilantro oil.
  2. Add a spoonful of cheese to each pepper half. Top with chopped olives and serve on a bed of lettuce.
  3. Rejuvelac: soak berries in water for about 8 hours, stirring occasionally until berries begin to ferment. Strain the wheat berries out of the water. The water is Rejuvelac and can be stored in the refrigerator for several weeks. You can use the wheat berries in other recipes (see wheat berry salad recipe).
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