NYT Cooking: This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish. (Photo: Craig Lee for NYT)
IP Tortilla Mix IP potato purée and 3 1/2 oz (7 Tbsp) of warm water Make 2 tortillas by spreading the mixture into 2 thin circles (about 6-8" diameter) on a hot griddle sprayed with Pam Let them brown on both sides, flipping once Stuff the tortilla recipe from 3 FC website
Who says you can't have bread on phase 1? Make the potato bread and I promise it will be awesome! Recipe: potato purée, 1 egg white, 1/8tsp Baking soda and about 1 oz water (maybe a little more to make thick pancake consistency). Bake at 425 for about 5 mins, then flip and do the other side at 5 minutes. You can have egg whites or vegetables or even a burger! All photos coming!
Alkaline Jerk Burgers. 1 cup minced black olives 1 cup minced baby potabello 1 minced green pepper 2 teaspoon of Allspice 2 teaspoon onion powder 1 teaspoon sage powder 1 cup spelt flour 1 pureed tomatillo Cayenne and sea salt to taste Let sit in the refrigerator over night. Bake in grape seed oil at 350 for 10 minutes on each side.