Organic Granny

  This recipe is for a quick and easy green pea soup-- no need to buy that dry paste that never really hydrates in your cup when you can have a lovely thermos of home-made soup that you can easily make in the hour before you leave for work (or before you go to bed).  This soup is vegan and gluten-free. INGREDIENTS: 2 medium onions, chopped 4 cloves garlic, chopped 1/2 teaspoon dry dillweed filtered water to  cover (about 1 inch above vegetables) 3 C. Frozen Peas A sprig of leaves from Fresh Thyme, or about 1/4 teaspoon of dry Thyme 1 teaspoon - 1 tablespoon Miso (to taste) Salt and Pepper to taste 1/2 C. nut, soy or oat milk This soup is highly digestible because it doesn't contain any visible fats or oils.  We are adherents of Dr. John McDougall's The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good! * Saute the onions, garlic, and dillweed in about an inch of water, boiling for about 4 minutes or so.  Add in the peas an...

  When you make these delicious gluten-free oat-buckwheat cookies  you wiĺl need to use a light and fluffy buckwheat flour made from dehydrated buckwheat crispies .  Make your own crispies-- easy peas y or buy puffed buckwheat from a health store or Amazon . For this cookie recipe, Step 2 is to grind up the crispies in a coffee bean grinder into a fine flour (you can actually grind the dehydrated groats in your high speed blender into a flour as well if you don't want to soak and dehydrate your buckwheat).  These make a fine, sweet, substantial, fairly soft cookie.  If I'd had any GF chocolate chips around, I would have added them! Preheat oven to 350F. Put the following into a Food Processor: *1/2 C.  Virgin Coconut Oil  (doesn't have to be melted) *1 C. Granulated  Sweetener (I used a combination of Palm Sugar & Stevia) *1  Vegan Egg  (1 T. Flax seed, ground, and mixed into 3 T. warm water) *1 tsp.  Vanilla *1 C.  Buckwh...

Here is maybe the best Carrot Cake (read: virtuously low-fat, sweet, many-textured, moist and tasty to the max) that I have ever baked.  What a bonus that it is healthy!!  I found it so moist, sweeet and flavourful that I believed a frosting would have ruined it... but feel free to go for the traditional (vegan?) cream cheese frosting if you so desire. INGREDIENTS: 1 cup rolled or quick cooking oats 1 cup chopped walnuts 1 cup whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon fine sea salt 1/2 cup unsweetened finely shredded coconut 1 cups grated carrots 1 cup pure maple syrup 1 cup pitted, chopped dates (I used Medjool- you could use raisins, etc.) 1 1/2 teaspoon pure vanilla extract --------------------------------------- Gratitude  makes sense of our past, brings peace for today, and creates a vision for tomorrow.  If you are looking for a proje...

Lentil Bowl #2 with Mushrooms, Carmelized Onions, and Quinoa - on a bed of Baby Greens I got the idea for Lentil Bowl #2 by googling "mushrooms lentils"-- it seemed to me to be a lovely mix.  Of course there are thousands of variations online.  I chose the one with the image that showed a heap of mouth-watering carmelized onions on top of the lentil dish.  Then I went about making changes based on what I had to work with and what I prefer (eg., I added in the quinoa vs. a bed of rice, and amped up the portions so that this recipe makes enough for four to six servings.) Lentil Bowl #2 with Mushrooms,Caramelized Onions and Quinoa Precooked lentils and starches are a boon when it comes to the series of "Lentil Bowls" that I am featuring here on Organic Granny. If you soak and cook extra lentils you will speed up the whole maddeningly* fragrant cooking process the next time, and you will save a ton of money by not buying the tinned organic lentils. Just stic...