Alkaline Stuffed Avocado Recipe
This recipe is so simple and easy! The total prep and cook time is roughly 50 minutes.
1 Bell pepper
1 Cup of Quinoa
2 Roma Tomatoes
1 Portobello Mushroom
1 Kale Stalk
Prep: Set oven to 350 degrees.
The Quinoa takes the longest to make so do this first. Put one cup of quinoa and two cups of spring water in a pot, bring to a boil then cover. Simmer while covered until the sprouts come out of the grain (usually 25-30 mins). Season lightly.
Sauté the onion, mushroom, and bell pepper in grapeseed oil and Dr. Sebi approved seasonings until they are in between soft and medium done. You do not want them too soft because they will be baked after!
Scoop avocado out into a bowl, discard seeds (or clean for avocado seed tea) and put the avocado shells over to the side. Then mix quinoa, sauteed veggies, chopped tomatoes and kale into the bowl with the avocado. Add more seasoning to taste. Mix this up completely and then load the avocado shells with the mixture. Bake for 25-30 minutes.
Enjoy! Let me know how it goes!