Here is how to make 2 meals cheaply turning mexican into greek food.

You will need: Mexican seasoning or spices listed below, 1 can black-eyed peas, 1 cup brown rice, 50-100 small kale leaves, olive oil, plus avocado, sour cream, and hot sauce to taste, a ground salt- preferably mineral-heavy, 1 small can of crushed tomatoes. To convert to nearly-dolmathes, you will need possibly more kale if you don't have 2 cups cooked kale in the taco filling, 4 rice wraps, 40 mint leaves, 1 medium lemon or pure lemon juice (like the fantastic long-lasting Lakewood lemon juice sold with organic juices in small bottle)

1. Soak 1 cup your choice of non-white, non-wild rice several hours/overnight in 3 cups water.  Microwave or boil until rice-like.
2 .Saute a LOT of kale in olive oil (2 tbsp)- if this were a small head of romaine it would take 50-100 leaves. Cook until they are JUST soft. (1/2 way between looking like lettuce vs. cooked spinach, they will look like canned grape leaves. Perfect.)
3. Heat rice, kale, and: 1 can black eyed peas, 3/4-1 cup canned crushed tomatoes (should be marinara-to sauce-like), 1/2 tsp ground exotic salt like pink which is high in minerals (or any salt but table salt), and 3 tbsp Mexican seasonings (Bob's Red Mill store bulk section, or 2 tsp ea. cumin, garlic, cilantro and onion flakes plus  1 tsp chili powder) in skillet
For 6 tacos, use 1/2 this filling total, add 1 huge avocado slice and 2 tbsp sour cream each, or less for less fat! (Avocado is a healthy fat with no cholesterol, but try non-fat plain yogurt to sub for sour cream) and sprinkle on some salsa or hot sauce. We use Melinda's xxx hot sauce which is habanero-like but milder and uniquely flavored (and incredibly good. Makes a pimento flavor if you mix it in sour cream or warmed cream cheese and top with green olive on a cracker)
Tacos with ridiculous amounts of sour cream, in organic blue corn shells from Whole Foods served with fruit for a Cuban feel and to keep the tacos standing while filling :) Refrigerate leftover mixture for tomorrow's nearly-dolmathes lunch
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How to convert leftover filling to dolmathes (or facsimile thereof) if you don't eat the filling by itself as-is cold which is a fine meal:
1. Take the chilled remainder (1/2) of the taco filling and remove most of the greens, saving. Its easy.
2. Mix in Lots of fresh mint (40 large leaves ripped once or twice should do) or if you must, add 1 tbsp hot water to 3 tbsp mint flakes then mix.
3. Mix in 3 tbsp lemon juice drop by drop so its even
4. Wet a rice wraps and place on plate, put in 1/4 of the kale spread all over wrap except 1-2" on sides, and 1/4 of filling in a row. Wrap, cut in 1/2, repeat for 4.
5. Serve cold or steam in either microwave (glass dish with cover and 2 tbsp water dripped over for 2 minutes) or stove top steamer.
NOTE: This may make 6 nearly-dolmathes if you use more kale. The amount we used was about 50 small leaves in the mexican dish. Saute some more to make more dolmathes. Also, try a bite and if its not perfect, add more lemon or mint!
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    Why recipes & tips?

    Disorientation is what we felt when we suddenly felt compelled to shop, cook and dine differently. It happens at that point you know too much to eat GMO’s. It’s probably like being an exchange student. You know a lot of the language perhaps, but there’s layers of knowledge to gain by speaking it all the time.

    Since you’re not a native speaker, you may find out after several years that a word you’ve always used isn’t quite the right one. Plus, sometimes you really need a word and you don’t know what it is- you can’t wait so you put together some phrase that pretty much means the same thing. Every day it gets easier, and by necessity you learn quickly.

    What makes it harder is our assumptions and preconceptions- even half-truths (at best) we’ve been sold. I assumed citric acid came from citrus. I assumed natural flavors would not contain GMO’s. I assumed cage-free meant chickens lived outside of cages. I assumed things like GMO fish and meat and dairy from cloned cows would be labeled and I’d know when they were on the shelves. I thought genes worked the way I learned more than a decade ago and safety tests conducted by scientists proved GMO’s were safe. The reason we have to discuss and link to all the stuff coming from regulatory agencies and scientists is that by not knowing we accidentally ate GMO’s.

    We have only our perspective to write from, and challenges we hear about others facing. By going non-GMO, you are eliminating many prepared foods or switching brands to be non-GMO or organic. When we knew too much to eat any ever again once we spotted them, we suddenly had problems eating because we had some knowledge gaps, it cost too much, we couldn’t find food, and it was taking a lot more time. For some of you, time or money added will keep you from doing it- and you might shut the door on the truth because you think you are helpless until you have more time or money. That isn’t true. It may not all be on the website yet but since we do it, we will write about it and you could always call us (email us so we know what number is yours first and pick up) and we’ll bend over backwards to give you whatever you need to make it work. We’ll go shopping with you or answer your call, text message or email in real time if you have a question at a store or restaurant or whatever you need. Until we have a lot of this up as we think of it, we’ll use a blog so the newest is easily found and you can use key words (“categories”) below. Later we’ll change this page from a random tips and recipes blog to an organized guide page.

    You will see that we didn’t know the basics, so basics are often going to be here- like our fastest best way to cook rice. Anything we know how to do or that folks suggest we pass on will be here and some will be new because they are recipes we made up. Some things only apply to going no-GMO so they might be new too. And some people live on fast food and prepared dishes and will be lost in a kitchen (we know people like that) or think they have to buy Organics because it would be awful to make non-GMO food themselves. Its not- its delightful, easy and cheap. You feel better and eat better food and food becomes an experience that brings very good feelings. I’m not a cook. I throw things together and I’m becoming good at that- so much that some of what I do might now be called cooking. Anything that is really cooking will have come from you all and we’ll post it here too so we help other cooks too. Thank you for reading.

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