- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan
over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly
browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish
browning, then turn the heat off, and turn the seasoned beef
mixture out into a bowl; next, add to the beef the cooked
brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the
mixture aside for a moment, keeping warm.
In a medium size saucepan
over medium heat, combine the milk, sugars,
brown rice syrup, and cream of tartar; stir with a silicone spatula (or any silicone device capable of such a task) then let the
mixture cook for 25 minutes, without stirring.
TUESDAY Breakfast: PureFit protein bar Lunch: Curried lentil stew (above, adapted from Vegan Yum Yum) Dinner: Ricki «s tofu mole (below)
over a
mixture of cooked
brown rice andcauliflower «
rice» (RAW) Snacks: Dried apple slices (RAW); mixed berries with coconut yogurt (RAW); small RAW Meal shake
Using the same pan you just cooked the sausage and onions in, stir fry the carrots and peas with the
brown rice, add the sausage
mixture along with the eggs and stir frequently
over low heat until eggs are scrambled.