What’s for dinner?
My favorite recipe is….
Camote Japonés
Recipe by Robert Huber
Ingredients:
Japanese sweet potato (peeled and cubed)
Cardomon and Turmeric
Peeled and grated fresh ginger root
Veggie Salt
Dash of freshly ground black pepper
Process:
Just barely cover it with water, and slow cook.
Miso and White Mushroom Soup with Basil
Recipe by Leticia Huber
Ingredients:
12-16 washed and de-footed white mushrooms cut into fourths.
Process:
Warm a deep plate
In Food Processor:
Place one spoon full of chick pea miso
One spoon full of clarified butter (Ghee)
1/2 Cup of very hot (not boiling) water
1/2 Apple cut into slices
One leaf of basil
In large pan, quite warm, melt ghee and add 1 spoon full of Braggs.
Sautee your 12 or 16 mushrooms.
Pour the sauce from the processor onto the hot deep plate.
Place mushrooms (little by little to keep a nice pattern) on top.
Ornate with the big leaf of basil.
Enjoy!
Carrot Apple Cookies
Recipe by Connie Segal
Ingredients:
Apple Pulp (from juicer)
Carrot Pulp (from juicer)
Honey
Cinnamon
Clove
Hazelnut Oil
Vanilla
Process:
Mix together. Shape into thin flat cookie patties, thin them down and put in dehydrator.
