Cooking in the Lite

QUINN LIVING tip:

Healthy Living starts with your attitude when you prepare these foods.
Always remember to be in a great state of mind-when you are cooking
for yourself or people. Your vibration energy will flow into the foods
you are preparing.



Serving Suggestion: THINK LOVE, BALANCE, BLISS.

• 2 8-ounce packages of tempeh, crumbled
• 2 14-ounce cans organic diced tomatoes, undrained
• 1 small onion, diced
• 2-4 cloves of garlic, minced
• 1 tablespoon of ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon garlic powder
• 1/4 teaspoon of cayenne
• 1/8 teaspoon ground cloves
• 1 teaspoon dried oregano
• 2 tablespoons dried parsley
• 1/2 teaspoon salt - option
• 1/4 teaspoon of minced peppers
• 1/2 cup of chopped cilantro
• 1 tablespoon of apple cider vinegar
• 1 cup of vegetable broth

Combine all ingredients in a large kettle pot over a low medium heat.
Bring to a complete boil. Reduce heat to simmer and cook, covered for
at least 40 to 50 minutes.
When the vegetables are soft (Fork Tender) reduce the heat.
Serve up and add more spices if needed, depending on individual tastes.



This recipe contains protein-rich tempeh and tomatoes.
You can substitute ground turkey if you are not into Vegan foods.
Tempeh and tomatoes are very high in lycopene.

Serve with whole wheat or brown rice crackers and a green salad.
Serves 6 to 8

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