TWO-TONED MASHED POTATOES

2 large yams

6-8 medium white potatoes (Yukon Gold is a good type)

1/2 t. salt

Dice potatoes and yams into 3/4-1 inch cubes and cook in 4-6 c. water and salt until tender. 

In the meantime make the sauce and prepare the garnish:

1 c. Almondaise (click here for this recipe)

1 c. water

1+1/2 t. salt

1 t. onion powder

Mix well and set aside

 Prepare the following to use as a garnish:

1 small leak, finely chop (white and light green parts only)

1 heaped T. dry chopped chives or 2 T. fresh chopped chives

When the potatoes are done, mix HALF of the Almondaise Sauce into them and mash the potatoes together.  Do not over mash or mix or you will lose the 2 tone effect. 

Place the mashed mixture in a baking dish and top with the other HALF of the Almondaise Sauce.  Sprinkle the leaks and chives over the dish and bake at 350 degrees for about 30 minutes or until the top begins to turn a golden brown.

CUCUMBER SOUP

3 cups cucumbers, sliced thinly         

4 cups vegetable stock

1 slice onion   

1 teaspoon salt

1/4 cup flour   

2 cups nut milk of choice

1 tablespoon olive oil

1) Taste the cucumbers to see if they are bitter.  If they aren't continue on to the next step.  If they are bitter, boil the cucumber slices in water for 10 minutes and discard the water. 

2) Add the cucumbers and onions to the vegetable stock in a kettle.  Simmer until the onion is soft.  At least 15- 20 minutes.

3) Blend the olive oil, flour, salt and milk until smooth, and add to the stock to thicken, stirring continuously.  Serve while piping hot.

If you want a smooth soup, blend the soup.  Otherwise, skip this step.  While cooked cucumber may seem a little strange, I think you will be pleasantly surprised with the light, pleasant taste of this soup.

THAI PEANUT SAUCE

1 c. Coconut milk

5 T. Peanut Butter

1 small Garlic Clove

1/4 t. Lemon thyme or Lemon Grass

1/2 t. Fresh ground Ginger

1/2 t. Salt

1/2 t. Mild Chili Ground

1 T. Sweetener of choice (brown cane sugar works well)

1 T. Lemon Juice

1/2 tsp. Cilantro

2 tsp. Tomato Paste

Combine all ingredients and simmer for at least 15 minutes.  Delicious served over rice noodles.

Omega 3 Cookies - Gluten Free

 2½  c. Walnuts, ground in the food processor

2/3 c. Amaranth flour (blend amaranth until a fine flour)

3/4 tsp. Salt

1/3 c.  Flaxseeds ground in the blender or coffee grinder

1/3 c. Raisins

1/2 c. + 2 T. Maple syrup

1 tsp. Non-alcohol based vanilla (optional)

Mix all ingredients and drop on a lightly oiled cookie sheet.  Flatten to desired shape.  Bake for 15-20 minutes at 350 degrees- until a light golden brown begins to appear.  Be sure not to over-bake as they will get hard.  Let cool prior to  removing from the cookie sheet.  Makes approximately 12 cookies.

Honey Ginger Kombu

1 oz. Kombu

6 c. Water

1 1/2 T. Fresh crushed or finely diced ginger

2 T. Honey

Place 1 oz of Kombu in 6 cups of water.  Boil for 30 minutes. 

Then cut the Kombu into thin 1/4 inch strips so that it resembles short noodles.

Place 1 1/2 T. crushed ginger, 2 T. honey and 1 c. of the Kombu broth into a wok or fry pan and saute for at least 10 minutes to blend the flavors.

Marinate in the refrigerator for 2 hours or more. 

As a side dish, this will serve about 3-4 people.  My favorite way to eat it, is on a cracker topped with some cilantro pesto or hummus.