Ingredients
🍃 Quinoa
2 cups quinoa
1 1/2 cups water
1 1/2 cups coconut milk
Few sprig thyme
2 stalks scallion
1 whole scotch bonnet pepper
Few dash garlic powder
Few dash onion powder
6 Pimento seeds
One 15 oz can corn ( discard liquid)
Salt to taste

🍃Stew Peas
2 can Iberia red kidney beans (Don’t discard liquid )
1 1/2 cups coconut milk
Roughly 1 1/2 cups water
1 tsp unrefined coconut oil or oil of your choice
1/4 large calabaza pumpkin ( leave skin on and cut into small cubes)
1/2 large Cho Cho/ Chayote ( Can peel and cut into small cubes)
1/2 large carrot
1/2 onion
4 cloves garlic
2 stalks scallion
Few sprigs thyme
Few pimento seeds
A piece of scotch bonnet pepper to sauté
1 whole scotch bonnet pepper
1/4 chopped bell pepper (can use any color)
About 1 tsp grated ginger ( grater a small thumb of ginger)
Salt to taste (you can also add all purpose seasoning) Ensure to seasoned to your liking
**Optional a little less than 1/2 tsp browning for color
For the spinners I knead 1 cup of spelt flour with about 1/4 cup water.

🍃Asparagus
1 bundle asparagus ( I soak in water and vinegar for a few minutes , drain water and rinse).
Few dash garlic and onion powder
Salt and black pepper to taste (About a 1/4 tsp for each)
Few dash dried Rosemary
Drizzle oil about a tsp (I used unrefined coconut oil)
Bake at 425 degrees Fahrenheit for 10 minutes

A hearty, delicious and filling meal. Enjoy!!!

свернуть