Our healthy all natural food recipes using flax seed, broccoli seed sprouts and other organic foods are so delicious!
It's just a matter of getting creative, and giving your meals a little boost.
1 tbsp. oil
2 med. Onion diced
4 stalks celery diced
1 green, red, yellow, and orange pepper each diced
1 c. sliced mushrooms
1 lb. Browned ground beef (optional)
1 can herb and garlic spaghetti sauce
2 cans primo petite cut diced tomatoes with herbs and spices
2 tbsp. Back 2 the Garden Sprouted Flaxseed Powder
1 tsp. Sprouted Broccoli Seed Powder
1 tsp. Sprouted Chia Seed Powder
1/4c. each cooked Sprouted Lentils, Rice, and Quinoa (optional) for added texture and nutrients.
1 pkg. Oven-ready lasagna noodles
1-2 c. shredded marble cheese
Heat 1 tbsp. oil.
Add diced onion, celery, peppers, and mushrooms to hot oil.
Stir occasionally, until veggies are soft.
Add browned ground beef, spaghetti sauce, tomatoes, cooked quinoa, rice, and lentils.
Add sprouted flaxseed, chiaseed, and broccoli seed powder.
In a 9×12 pan spread thin layer of sauce on bottom of pan.
Place 3 lasagna noodles over thin layer of sauce.
With scoop spread sauce over noodles.
Top with 1/3 of shredded cheese.
Repeat layers, until sauce is used.
Top with remaining shredded cheese.
Bake for 30 min. at 425 F.
This recipe can be made ahead of time, refrigerated and baked 30 min. before dinner.
Serve with salad, sprinkled with sprouted broccoli powder, and whole grain garlic bread.
Quick Tip: Before starting to prepare lasagna, cook the rice, lentils, and quinoa together in 2 1/3c. boiling water to 1/3c. each of lentils, rice, and quinoa.
Reduce heat to med. For 20 min.
Turn off and cover with lid until all water is absorbed.
Refrigerate leftovers, stir into soups, stews, chili. This combination makes is great when topped with veggies. Add your own flavouring with a favourite dressing.
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