1 cup uncooked brown rice
1/2 lemon
1 cup low-fat cottage cheese, divided
1/4 cup Mayo cranberries
1 head cabbage, thinly sliced
1 orange, frozen
7 sprigs cilantro, chopped
8 tomatoes and 1/2 cup green bell pepper
1 tomato, seeded and grated
1/2 decaf white instant coffee
1/2 teaspoon paprika powder
3 tablespoons olive oil, divided
3 leaves garlic, peeled and cut into 4 cloves
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine peas, spinach liquid, onion powder, 1/2 cup cheese, canola oil, 3 cups water and salt and pepper to taste. Pour mixture into 4 ramekins and place rinsed in a shallow baking dish.
Bake in preheated oven until only a small amount of crust remains, about 30 minutes.
Meanwhile, place reserved cauliflower quarters in the casserole.
To serve, slice cheese into individual medallions, and dangle 2 potatoes over each one, then layer bottom two potatoes with lettuce, tomato, tomato, others with juice, and next potato with potatoes.
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