Organic Granny

  This delicious Caraway-Cauliflower Soup is based on having had a bowl of it in a local restaurant one day for lunch. I had not tasted caraway for many years and had forgotten that I liked it. INGREDIENTS: * 1 onion, chopped * Golden Bouillion , 2+ cubes *4  carrots, chopped *4 potatoes, cubed *1/2 cauliflower, cut into small florets *1/2 teaspoon caraway seeds *filtered water to cover vegetables when cooking *1 cup plant milk (unsweetened) *salt and pepper to taste *vegan cheese shreds to garnish *lemon squeeze METHOD: 1. Saute the onion in the bouillion. 2. Add the carrots, potato, cauliflower, seeds, and cover with water. Simmer until the veggies are softened 3. Add milk and salt.  4. Add in all the vegetables and blend until smooth. Alternately, leave some of the vegetables in the pot so that the soup is chunky. Stir the soup in the pot to warm through. 5. Dish soup up and garnish with vegan cheese shreds, fresh cracked pepper,and perhaps chopped onion greens. 6. Pro...

  Enjoy the vibrant flavors of this Lemon Zest Soup, a refreshing blend of Fall vegetables and buttermilk (or vegan-friendly alternative). This cold soup is delicious and makes use of the abundant vegetables found at a Farmer's Market (or in your own backyard), The original recipe contains buttermilk. I suggest that you find the best source (organic if possible) of buttermilk around. If you are vegan, you can substitute a nut milk, soy milk, or rice milk instead, squeezing some lime or lemon into it for about 15 minutes before making the rest of the recipe..   Ingredients: 4 C. Buttermilk (or substitute) 2 C. vine-ripened tomatoes (could be 2 large tomatoes) 2 C. fresh, young (milky but not green)corn kernels 1 C. fennel root (or English cucumber if there is no fennel available) 18 fresh basil leaves 1/4 lemon skin, chopped-- should be a fairly tender skin (organic preferred) Celtic Sea Salt to taste 1/4 tsp. black pepper Method:  Add all ingredients to the Vita-Mix®...

--> Okay, I'll admit straight off that today I was craving a big old cheese sandwich (maybe grilled havarti with a dill pickle on the side).  Cheese is currently off-limits for us.  We might get a snip of it when we eat out, but that's about it.  Ed is particularly allergic to dairy, etc.  Anyhow, never one to pout (or not for long) I came up with this flavourful (as in ZING-BING-ZING-BANG) sandwich that satisfied all my salt and fat hankerings (because apparently that is what is behind a cheese crave) and is, I think, pretty healthy.  Here is what is in the above sandwich (and don't judge it by its colour until you taste it!): BREAD: Your favourite bread.   In the sandwich above I used a chia bread that is no longer available. AVOCADO:  Ripe, organic.  Open it up and scoop flesh into a small bowl. Mash. RAW GARLIC: to your taste-- I skin & blend about 20 heads of garlic and then freeze in a jar so just use about a 1/4-1/2 teaspoon ...