Organic Granny

When I first made this soup it was Spring and the most delectable fresh asparagus was popping up in organic produce bins in grocery stores all over our little city!  Depending on where you live, you might have these neat little tender twigs growing in your own garden.  Here is the perfect Spring-Early Summer soup-- you can use fresh succulent new asparagus, or take advantage of the flavorful (but older) frozen asparagus in your freezer.  Enjoy! Ingredients      2 lbs green asparagus     1 large onion     3 tablespoons Extra Virgin Coconut Oil     6 cups vegetable broth OR 6 cups water and 3 Golden Bouillion cubes     4 cloves minced garlic     2 teaspoons organic garlic powder     2 teaspoons organic onion powder     Celtic Sea salt to taste (mmmm... those minerals!)     grind a little fresh cracked pepper to taste     juice from half of a ripe fresh juicy lemon  ...

 This smoky, fullsome lentil soup really tastes gourmet (or is that gourmand?) when Coconut Milk is added at serving time.   I separate out the soup to be eaten for this meal, and any left-over soup I pour into glass mason jars and put in the fridge for another meal. Just stir in water when the soup is too thick, and thin to the consistency you like. The seasonings will stay vibrant throughout. Ingredients: 450 g or 2 cup dried Brown Lentils 2 tablespoons Coconut Oil 1 to 2 Onions, chopped 6 cloves Garlic, chopped or minced 4 Celery Ribs, chopped 4 Carrots, sliced in coins 6 cups vegetable broth (or bouillon) 1/2 cup Quinoa 2 teaspoons Paprika 1/2 teaspoon Cumin Celtic Sea Salt and Pepper, to taste 1 T. Bragg's GF Soy Flavoring OR GF Tamari(optional) dash Liquid Smoke 14 oz. can Coconut Milk Instructions: 1. Pick through Lentils, rinse, and cover with water to soak overnight (or 6 hours) 2. Throw out soak water and add fresh water to cover lentils in a large stock pot. Co...

Vegan Baked Beans.   When I was a kid, and oblivious to a lifestyle that didn't include dairy, eggs, and chunks of animal flesh, I absolutely loved Pork 'n' Beans from a can.  My mother was a 'modern' 50s mother-- she didn't waste time with baking bread or canning or such.  There were so many other things to do, more interesting than slaving over a hot stove.  We did have a large electric frying pan that contained some sort of 'goulash' every day at lunch time.  Usually the base item was hamburger (there really are 101 ways to serve hamburger).   As a young adult university student, and later, as a young wife and mother in the 70s, I came across Diet for a Small Planet by Francis Moore Lappe.   I relished the lovely vegetarian recipes, mostly swimming in cheese or containing eggs-- ovo-lacto vegetarian.  But it was at that time that I let go of the old myths around needing to eat animal products to be healthy.  By and by, over...