Chili

chili

This recipe makes a large amount, but it won’t go to waste. You can enjoy it for a few days.  Adjust the amount of cayenne to suit your taste. Warming spices and peppers make it a perfect winter dish and a good metabolism booster. 

 

4 cups sprouted barley (unhulled)
½ teaspoon curry
2 Tablespoons Bragg Liquid Aminos
1 medium green bell pepper, diced
¼ cup small red onion, diced
1 medium carrot, shredded
½ cup chili powder
1 Tablespoon Italian seasoning
½ teaspoon cayenne
4 cloves garlic, crushed
¼ cup honey
1 cup water
½ cup olive oil
2 oranges, juiced
10 medium  to large tomatoes, cut into large chunks
1 small onion
1 cup dates, pitted and soaked
1 cup sun dried tomatoes, soaked

  1. In a very large bowl mix together the barley, curry, Braggs Liquid Aminos, green bell pepper, red onion, and carrot.
  2. To the above mixture add in chili powder, Italian seasoning, cayenne, garlic, honey, water, olive oil, oranges, and tomatoes.
  3. In a food processor, blend the dates, onion, and sun dried tomatoes into a thick paste.
  4. Remove from food processor, Add this paste to the bowl with the other ingredients and stir until well mixed.
  • From Living on Live Food, by Alissa Cohen

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