CHILI POWDER SUBSTITUTE

2 T. paprika

1 T. parsley flakes

1 1/2 t. oregano

1/2 t. dill weed

1 t. onion powder

1/4 t. savory

1/4 t. garlic powder

2 bay leaves with center stripped out

2 T. cumin

1/2 t. basil

 Grind all ingredients together in a blender

MEXICAN CHILI

1 large onion, chopped

1 red pepper, diced

4 C. kidney beans, cooked

            (Soak 1 1/2 c. beans about 4-12 hours and then cook them about 3-4 hours or until tender.)

2 cloves garlic, minced

1 c. water

2 medium tomatoes chopped

1 c. tomato sauce

1 c. organic corn, fresh, canned or frozen

1 T. Chili Powder Substitute (See Recipe Above)

2 t. salt

1 t. oregano

 Steam onion and pepper for 5 minutes in a medium saucepan. 

Mash 2 c. of the beans and leave the other 2 c. whole.

Put all ingredients in a large pot and simmer for 30 minutes. 

Cook it longer, uncovered if you want it to be thicker.

GRAPEFRUIT AVOCADO SALAD

1 grapefruit

2 avocado

1 romaine hearts (or 1 large romaine)

2 T. slivered or sliced almonds

2 T. cilantro

Separate the grapefruit sections out from the skins and section membranes and break them in 1/3rds.  Chop the avocado into 1/2 inch chunks.  Chop the romaine lettuce into 1/4 inch ribbons.  Toss all of the above lightly together.  Try to not mash the avocado.

Pour the following over the salad:

2 T. maple syrup

1 T. lemon juice

1/2 t. salt

 Mix together lightly, again trying not to mash the avocado.

 Make this salad just before you eat, otherwise the avocado will brown.

IMMUNE BOOST JUICE

1 quart of water

1 lemon (including the peel)

2 -3 cloves garlic

1/4 c. honey

1/4 onion (optional)

1/4 c. powdered marshmallow root (optional)

Blend the above ingredients in the blender until smooth.  Drink when you are trying to avoid getting a cold or flu or if you feel yourself beginning to get sick.

For more information on marshmallow root see:

http://www.mountainroseherbs.com/learn/marshmallow_root.php

ORANGE GLAZED TOFU

Start by cooking the rice:

4 c. water

2 c. rice

The Glaze:

4 c. fresh squeezed orange juice

1/2 c. maple syrup

1/4 c. olive juice

1 t. inka or other coffee substitute

1 t. ground coriander

1 T. fresh ground ginger

4 T. organic corn starch

In a sauce pan, whisk together orange juice, maple syrup, olive juice, inka, coriander and ginger.  Remove 1/2 c. of the mixture and set it aside. 

NOW, add the cornstarch to the saucepan and whisk it into the cold liquid, being sure to get rid of the lumps. Bring the mixture to a boil stirring constantly for 2-3 minutes.   

Season the tofu:

4 c. frozen tofu, thawed (you can use non-frozen tofu, but freezing makes a nice texture) 

Cut the tofu into 1/2 inch cubes and place them in a fairly large flat baking pan that allows them to spread out one cube deep.  Pour the 1/2 c. of set aside orange glaze mixture over the tofu and place it in the oven at 350-450 degrees.  Stir every 10-15 minutes until the moisture is absorbed into the tofu.

Prepare the vegetables:

2 carrots, peeled and cut into thin rounds

1 red pepper chopped into 2 inch by 1/2 inch pieces.

1-2 c. of broccoli, snap green peas or other green vegetable that is in season

1 c. whole raw cashews, rinsed

2 T. fresh cilantro, chopped  (Don't steam this!  It is for the garnish later)

Steam the carrots, pepper, green vegetable and cashews about 7 minutes.  When the vegetables are done, gently mix in the seasoned tofu.  Pour the orange juice mixture over the vegetables.

Serve over the rice and garnish with cilantro.