MILD CURRY POWDER (NO RED PEPPER)

3 tablespoons paprika

2 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon ground cardamom

Mix all ingredients together and store in an airtight container.

CREAMY GINGER & CURRY SWEET POTATO SOUP

1/2 cup chopped onions

3 cups sweet potato, peeled and cut into 1/2 inch cubes

1 medium white potato, peeled and cut into 1/2 inch cubes

1+1/2 cups (1/4-inch) sliced peeled carrots

1 tablespoon grated ginger

2 teaspoons mild curry powder

3 cups water

1 teaspoon salt

Water sauté shallots until they are tender. Add potatoes, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

STOVETOP DILL PICKLES

Want excitotoxin-free pickles in a jiffy?  Here is a quick recipe that will do the job nicely.

 2 small grape leaves, or chard or beet leaves             

3 C. water

2 t. dry dill herb (or 2 fresh dill heads)       

1/2 t. dill seed ground

1 bay leaves                

1 tablespoon salt of choice

4 large cloves garlic, sliced thinly

1 C. lemon juice

2 C. cucumbers sliced in 1/3 inch wide rounds

Combine all ingredients EXCEPT cucumber rounds in a sauce pan and bring to a boil.  Simmer for 20-30 minutes.  Then return it to a full, rolling boil.  Place the cucumbers in sauce pan leave the cover off and remove from the heat.   Allow to sit in the hot liquid for about 8 minutes. 

GINGER SALT SOUR CREME

Makes about 3 cups

6 T. lemon juice          

1/2 C. cashews

1+1/2 t. ginger salt

1 T. maple syrup

2 T peeled and chopped fresh ginger root     

2 C. organic tofu

1 t. onion powder

3/4 C. water

1/4 C. chopped chives

Place all ingredients above EXCEPT THE CHIVES in the blender and blend until very creamy and smooth.  Stir in fresh chives and chill until cold.  This is a great topping for the potato. 

Some prefer to pull back on the sweetener.  Experiment and see how you like it with 1 more T. of maple syrup or completely without sweetener.

POTATO WEDGES

This makes enough for about 4-5 people, if it is the main course and depending on the size of the potatoes.  We find that if we only do 2 potatoes per person, it just isn't enough!

12 potatoes 

Steam the potatoes in a large pot with several inches of water until they are tender all the way through.  Allow the potatoes to cool and then peel them, if you so desire, and cut them into wedges and lay them out on an oiled baking sheet or pan.  Mix the seasonings together (see options below) and sprinkle them on the potatoes.  Bake for 20-30 minutes at 400 degrees Fahrenheit.  Watch to see that they are starting to brown but don't let them burn.

 VARIATIONS

Option I:

1 T.  dill weed

1 t. bright red salt

Option II:

2 t. chili substitute

1 t. italian seasoning

1/4 t. paprika

1/2 t. cumin

1 t. black lava salt

Option III:

1 T. basil

1/2 T. oregano

1/2 T. rosemary needles

1 t. rosemary powder

1 t. onion powder

2 cloves fresh minced garlic

1 t. pink salt of choice

Of course you can do all sorts of your own variations based on what seasonings you like.