Organic Granny

Savoury Middle East Lentil Stew This is a quick-to-put-together comfort food for cool winter days or nights, as long as you have the Quinoa (or Rice) and Red Lentils pre-cooked.  A green salad and a piece of fresh flat bread will round it out nicely.  I've made it a little more "world" foodie than actual Middle Eastern, but you can always sub Brown Rice for the Quinoa and Cayenne and Paprika for the Chipotle (I just love the smoky hot quality of Chipotle if you are wondering why it turns up in so many recipes).  I also use Coconut Oil instead of Olive Oil, but please use what you have available, or what you prefer.  If you have other veggies that you would like to saute up with the onions (bell peppers, egg plant, minced garlic), go ahead!  Enjoy! INGREDIENTS: 1 T. Coconut Oil   2 Onions , chopped fine  1 tsp.  Turmeric powder 1 tsp. ground  Cumin  (I grind the seeds up in a Coffee Bean grinder-- you could just buy the powder) 1 tsp. ground  Cinnamon

I went into the pantry tonight and found a very over-ripe avocado.  What came to mind? Guacamole? Nope. Chocolate Mousse, of course.  Nothing makes a mousse like avocado.  Especially when you are vegan (all those eggs, you know) or lazy (all those eggs to be beaten up).   And since I'm trying to cut down on refined sugars, I used Stevia (just a packet of "SweetLeaf") and a few maple chips (little pieces of maple sugar) and a few cacao nibs (what are they? little pieces of hardened cacao I guess-- certainly not chocolate chips!)  So here is the easy recipe for the 2 puddings my husband and I enjoyed (and he gets to 'lick out the blender' as well-- without slicing his tongue on the blade I hope). (Serves 2, or maybe 1 person who stays up really late and discovers the avo that needs dealing with) 1 large-ish over-ripe Avocado 1 1/2 C. Coconut Dream (or other non-dairy milk) 1 T.   Organic Cocoa Powder or Raw Cacao Powder 1 tsp. Organic Vanilla Extract