SAMUEL'S GRANOLA

Place the following ingredients in a large bowl and mix thoroughly:

          7 cups rolled oats

          1 cup brown cane sugar (unpacked or 1/2 c. of other sweetener)

          1 cup slivered or chopped almonds

          1 cup water

          1/2 cup olive oil

          1/2 teaspoon salt

          1 cup shredded or chipped coconut (unsweetened, without additives) Don't add until the last 1/2 -1 hour of baking.

 Bake at 225-275 degrees for 2-3 hours or until golden. Every oven is different at these lower temperatures.  It will take several batches to learn exactly how long to bake the granola.  Just watch it carefully and stir it often until it is just barely turning golden brown.  Allow it to cool before putting it in a bag or container.  Store in a cool dry place.

FRUIT SOUP

Combine in a large cook pot:

          5-6 cups grape juice or 1 can of 100% concentrated grape juice diluted per can directions

           1/2 cup pearl tapioca

Cook until tapioca is clear, stirring frequently so it doesn't stick.

Remove from heat.

Add desired fruit.

Example:

2 - 28 oz cans fruit in light juice; 1 pears & 1 peach or approximately

1+1/2 cup each of fresh peaches and pears, diced

Approximately 1 cup each: frozen blue berries, strawberries and/or sweet cherries

Chill and serve over granola, rice pudding, corn flakes, etc.

May be stored in refrigerator 3-5 days in a glass container.

Variation:

          Follow the same steps using orange juice or pineapple juice instead of grape juice and then use all golden fruits such as pineapple, mandarin oranges, peaches and apricots.

          Dried fruits may also be used but more water would then need to be added to make up for the liquid needed to re-hydrate them. Dried fruits make a very sweet fruit soup.

MOCK HOLLANDAISE SAUCE

Blend the following until very smooth:

1/4 c. cashews

1/4 c. cooked millet (cook 1:4 ratio, millet to water)

1/4-1/2 c. water

2 T. oil

2 T. lemon juice

2 t. organic cane sugar

Pinch of paprika

1/8 t. tumeric

1/2 t. Kala Namak salt (can substitute regular salt if you don't have it)

Salt just a pinch more (if necessary) with regular salt.

WILTED CHINESE CABBAGE SALAD

You will need 5-8 cups of chopped Chinese Cabbage.  Set aside.

Then water saute the following:

1/2 small-medium onion, sliced thin and coarsely chopped

1 c. sliced fresh mushrooms

Scant 1/4 t. salt

Water sauté the onions and salt on high heat until they begin to become translucent.  Then add the sliced mushrooms and sauté for on high heat for several more minutes or until the mushrooms are just starting to brown.

Remove from heat and set aside.

Blend the following until very smooth:

1/4 c. cashews

1/4 c. cooked millet (cook 1:4 ratio, millet to water)

1/4-1/2 c. water

2 T. oil

2 T. lemon juice

2 t. organic cane sugar

Pinch of paprika

1/8 t. tumeric

1/2 t. Kala Namak salt (can substitute regular salt if you don't have it- however I recommend it!)

Place the blended mixture into the skillet and bring the mixture to a simmer being sure to stir constantly.  You can skip this step if you have a vitamix and can blend the mixture hard enough to cook it.  Allow the mixture to cool and mix into the chopped cabbage.  Some prefer it to be chilled first.

FRENCH DRESSING

Bring to a boil:

1+1/2 cups water

1/2 cup apple juice concentrate

1/2 cup fresh lemon juice

1/4 cup orange juice concentrate

3 Tablespoons tomato puree

1 teasppoon dried dill weed

1 teaspoon dried onion powder

1 teaspoon garlic powder

1 teaspoon paprika

2 teaspoons salt

Slowly stir in and cook for one minute:

1+1/2 Tablespoons organic cornstarch or potato starch dissolved in

1/4 cup water.

Chill before serving.

Refrigerate.  Keeps for several weeks.

Makes about 3 cups.