Alkaline Electric One-Pot Dinner




Ingredients (quantities to taste):
1. Pre-cooked spelt, quinoa, and wild rice mix. I prepare lots on a Sunday and freeze in ziplock bags for use whenever. Can last maybe longer than 30 days in freezer. 
2. Large mushrooms. Any, except shitake 
3. Plum tomatoes, sliced in two length ways
4. Peppers, sliced complete with seeds
5. Seasonings to taste. I use spelt flour, thyme, basil, coriander, onion salt, onion powder, sea salt, finely chopped spring onions, and chopped onions. 
6. Avocado or grapeseed oil 
7. Avocado to garnish

Basic method:
Wash & slice mushrooms in strips. Add to plastic bag with all the seasonings. Shake to coat mushrooms. Add all to heated oil in pan to stir fry. When done, add peppers and tomatoes to simmer.  Turn down the flame to cook until the coconut cream cooks into the spelt. Or, if you like it saucy, take out and serve as you like it with sliced avocado sprinkled with sea salt. 


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