8-10 Potatoes washed, peeled, cubed and cooked 2 Stalks celery diced and sautéed ½ Medium onion diced and sautéed 2 ½ tsp Salt 5 tsp Chicken style seasoning (I use McKay’s brand) 6 c Non-dairy milk
Place part of milk in blender with half of the cooked potatoes and blend till creamy smooth. Pour into cooking pot. Add remaining milk and the other ingredients. Heat thoroughly. Can thicken if needed with a little cornstarch mixed in cold water. Adjust seasonings to taste.
Lentil Soup
1 ½ c Dry lentils 3 ½ c water 1 Large carrot diced 1 Small onion, diced 1 Handful of spinach or kale 1 tsp Salt 1 ½ tsp Garlic powder
Place all ingredients in cookpot. Bring to a boil then reduce heat and simmer until lentils are cooked thoroughly.
Jungle Stew
5 c Water 1 Onion, diced and sautéed 1 c Celery, diced and sautéed 1 c Corn 4 c Raw sweet potatoes, diced 1 qt Tomatoes, crushed or diced 1 T Salt ½ tbsp Curry powder 1 T Sugar 1 tsp Cumin ½ tsp Chili powder
Bring to a boil then reduce heat and simmer until sweet potatoes are cooked,
Black Bean Chili
Sauté in cook pot: 1 c Chopped onion ½ c Chopped celery 1 c Green pepper
Add: 1 qrt Diced or crushed tomatoes 2- 16 oz Cans black beans 1 T Mild chili seasoning 1 Can corn (optional)
Cook until heated thoroughly and serve. Even better if prepared the day before!!
Chicken Flavored Seasoning
1/3 c Salt 1/2 c Nutritional yeast flakes 1/2 tsp Turmeric 1/2 -1 tsp Garlic powder 1 T Onion powder 1/2 tsp Marjoram 1/2 tsp Sage or summer savory 1 tbsp Dried parsley
Blend thoroughly into a powder. Store in sealed container in refrigerator.
Use in any recipe calling for chicken style seasoning.
Tomato Soup
1 28 oz Can tomatoes 1 14 oz Can coconut milk 1 Onion, chopped 2 T Garlic, minced ¼ tsp Himalayan or sea salt
Saute onion and garlic in water. Put all ingredients into high powered blender and blend until smooth, or desired consistency. Refrigerate for up to one week. Due to the coconut milk, the soup changes to a light orange color when cooled, but darkens once warmed.
Gluten and Oil Free Crackers
1 ½ c Buckwheat flour (or flour of choice) ½ tsp Himalayan or sea salt 1 T Rosemary, crushed (or herb of choice) ½ c Water 2 T Chickpea water Extra flour, salt and rosemary
Preheat oven to 500 degrees. Mix flour, salt and rosemary together. Add water and chickpea water and mix into ball, adding more flour as needed so it’s not sticky. Place dough onto floured parchment paper and flatten with hands. Sprinkle more flour on top, add another parchment paper, and roll to desired thickness. Carefully peel top paper off. Sprinkle with more rosemary and salt, replace top paper and gently roll once more just to press them into the dough. Remove top paper. Cut into squares with pizza cutter and poke each one with a fork.
Turn oven down to 425 degrees and place in oven for 8 minutes. Usually edge pieces are thinner and need to come out first, then put remaining crackers back into the oven for 2-3 minute increments until desired crispness. It usually only takes 10-15 minutes total.
Have fun experimenting with different grains and seasonings.
Homework
Set an alarm to remind you to go outside and get some sunshine for 20 - 30 minutes each day.
While you are getting your dose of sunshine do some deep breathing. Deep breathing begins with exhaling as much as you can.
Put a couple plants near your bed and by your favorite seat.