Mongolian Soup

8 c. stock of choice (vegetable, beef, chicken, turkey, etc.)

1 tsp. peeled and grated ginger root

1 - 2 cloves garlic, minced

2 tbsp. scallions or onion of choice

2 - 3 tbsp. chopped fresh cilantro

4 oz. chopped spinach, chard, or kale leaves

8 oz. thinly chopped Chinese cabbage, bok choy, or leaf of choice

splash of lime juice

raw sea salt (I use Real Salt brand) and freshly ground pepper to taste

pinch of cayenne pepper

3 oz. bean thread noodles (I use the Dynasty brand)

Combine stock, ginger, and garlic in large pot. Simmer for 15 minutes. Add scallion, cilantro, spinach and Chinese cabbage. Cook 5 - 10 minutes. Add noodles and spices and cook until soft.

Simple Green Veggie Wrap

1 gluten-free wrap (I use Sonoma Natural Ivory Teff Wraps)

Hummus (optional)

Spring lettuce and baby spinach mix

Red clover sprouts (or sprout of choice)

1/2 - 1 whole avocado, diced

Local and / or organic goat cheese

Gluten-free Italian salad dressing (I like Seeds of Change Italian Herb Vinaigrette)

Spread hummus on wrap. Place lettuce on wrap. Top with sprouts, avocado, goat cheese, and dressing. Fold one side of wrap over fillings and pull towards you. Roll and secure with toothpicks. Cut in half, on angle.

Hummus Among Us

2 c. dried chickpeas

6 c. water

3 1/2 tsp. salt

2 tbsp. olive oil

2 tbsp. chopped parsley (or more to taste)

1 1/2 tbsp. chopped garlic (2 - 3 cloves)

2/3 c. fresh lemon juice

1/4 c. tahini

1/2 tsp. ground cumin

Wash the chickpeas. Soak overnight or simmer for 20 - 30 minutes with 3 tsp. salt, turn off heat, and let soak 1 - 2 hours or until soft. Drain, reserving 1 cup of the cooking water.

In a food processor or blender (I have found the blender to work better), combine the chickpeas, 1 c. of cooking water, remaining 1/2 tsp. salt, and remaining ingredients. Blend until completely smooth. Cool and serve.

(Recipe from The Kripalu Cookbook: Gourmet Vegetarian Recipes by Atma Jo Ann Levitt)

New Garden Book

Lately, I have been reading a lot of books on gardening and recently found a true treasure. The Vegetable Gardener's Bible has been a wonderful, easy read and is filled with a lot of visuals allowing me to better grasp the concepts presented. Edward Smith gives a simple gardening plan and the pages are filled with his vast knowledge and experiences.

Is it spring yet?

Cappucinno

1 heaping tbsp. of Bueno Coffee Substitute - Creamy Hazelnut (or decaf-coffee of choice)

1/2 c. boiling water

1/2 c. coconut or other dairy-free milk

1 tsp. - 1 tbsp. honey or other sweetener (to taste)

70% or higher dark chocolate, shredded to sprinkle

Boil water. Place coffee substitute and boiling water in French press (you can also use a tea strainer). Let stand for 2 - 5 minutes (depending on preferred strength). While that is steeping, bring coconut milk and agave nectar to boil. Remove from heat and place in blender. Blend for 20 seconds (you may need to cover the blender with a towel to prevent spills). Pour prepared coffee in a mug or glass to fill half. Using a baking spatula, pour milk into cup holding back the foam. When the cup is almost full, add the foam to top. Sprinkle with chocolate.

Nutrient Packed Smoothie

1 - 2 c. frozen fruit of choice (berries, peaches, mango, orange, etc.)

1/2 - 1 ripe banana

1/2 avocado (optional)

1/2 c. apple juice or water (if using water, add a little agave nectar, honey, or maple syrup to taste)

1/2 c. coconut milk (lite, regular, or beverage) or coconut milk yogurt

1 tbsp. flax seed mix (see recipe below)

1 tbsp. hemp seeds (or eliminate and add another tbsp. of flax mix)

Blend all until smooth. Add additional juice or water if necessary for desired consistency.

Flax Seed Mix Recipe

1/3 c. pumpkin seeds

1/3 c. sesame seeds

1/3 c. sunflower seeds

1 c. flaxseeds

Grind each (I use a coffee grinder) until very fine. Mix all in jar and store in freezer.

Chocolatey Peanut Butter Freezer Fudge

[THE RECIPE]

1 1/4 c. coconut oil (melted to a buttery consistency)
1/2 c. organic peanut butter (room temperature)

1/2 c. agave nectar (or to taste)

1/2 c. carob powder

Blend together coconut oil and peanut butter on a low speed until just combined and creamy. Mix in agave nectar until combined. Mix in carob powder until combined.

Line square baking dish with tinfoil. Spread mixture into dish and place in freezer for 20 minutes (give or take). Remove from freezer and let stand 5 minutes.

Pull out tinfoil and carefully release from the frozen fudge. Cut into squares.

(Recipe adapted from www.mynewroots.blogspot.com "Chocolate Fudge and Self Love", posted February 11, 2011)