A Healthy Vegetarian Lasagna Recipe
Almost everyone I know likes mexican lasagna fritos. I think it is a popular food item for several reasons. Most folks like pasta in general; and when you add ground beef and a tomato or marinara sauce and cheese - voila! It makes for a meal that can't be beat! Italian foods have long been very popular throughout the world and lasagna is certainly no exception. Perhaps the simplicity in structure is one of the reasons it is a very popular food choice for many families today. First, Olympic marathoner Deena Kastor's shares this pumpkin mexican beef lasagna in her cookbook. Kastor told Running Times magazine that she and her husband hosted "a pumpkin carving party a few years ago, and I made this along with pumpkin soup and pumpkin green chili pie." It would be easy to adapt this for any kind of winter squash. Foods had to be slow cooker mexican lasagna mashed and stirred so the early natives made utensils to serve that purpose. A large tool called metate y mano was made from lava rock or stone. It was slightly concave and was used to mash ingredients. What we call the mortar and pestle was known as mocajete and this was also used to mash food. Once the sheets are cooked through, remove from oven and uncover. Place all of the mozzarella and parmigiana cheese on tops, spreading evenly. Place back into the oven, uncovered and bake for about 5-10 minutes until cheese is melted and bubbling. In wetter weather I eat differently indulging in heavier, warmer foods; that doesn't work as well for me here in the Southwest. When I first arrived, almost 15 years ago, I ate mostly local cuisine with lots of chili lasagna. I'm not much of a drinker anymore, yet when I do take a glass of wine, it affects me differently than it did at sea level, 7,000 feet down from here. Bell Peppers 0 SHU The green ones are unripe, but have a much longer shelf life. If the green ones "repeat" on you, try eating a ripe colorful one in red, yellow or orange instead. Last Saturday, May 1st, I started back on raw foods again. So many symptoms have already begun to dissipate: no allergies, loss of belly bloat and fat already, joints aren't perfect, yet definitely less achy, and my energy is on the rise. I still have quite a bit of healing to do after my near year of relative indulgence, yet feel confident I've made the right decision. Comfort in this case eases many of the physical distractions so I can once again focus on and raise my vibration to grow my soul rather than fighting my body's signals just to fit in, or to pretend this level of health and honor for my body was a problem.