ZUCCHINI TAHINI HUMMUS

Blend the following ingredients to your desired consistency:

(some like it smooth, some like it a little chunky)

          2 organic medium size zucchinis

 (may use peeled or unpeeled, yellow or green)

          3/4 cup raw Tahini

          1/2 cup fresh lemon juice

          3 garlic cloves

          2 teaspoons sea salt

Chill and serve with veggie sticks such as celery, red peppers, or cucumbers or as a spread on your favorite bread.

 Note: Because this has a zucchini base instead of a chickpea base, it is lighter and easier to digest. Chickpeas can cause "gas" or "bloating" for some and this is a tasty alternative.

 Makes approximately 4 cups.

Dream Cheez spread

Blend the following ingredients until very creamy and smooth:

            2 cups blanched almonds

            1 cup hot cooked rice or millet

            2 teaspoons salt

            3-4 tablespoons fresh or frozen lemon juice

            4 cups boiling water

Chill and serve on bagels, in celery or on a baked potato. It's quick and easy and a naturally great alternative to dairy based cream cheese.

Variations: Add chopped black olives, chives, dill or other herbs of choice for a variation in texture and taste.

Hint:

To blanch the almonds bring 4 cups of water to a boil. Pour in the 2 cups almonds and allow it to return to a boil. As soon as it boils, remove from heat, pour into a sieve, rinse with cold water then pinch and pop--they are out of their skins! If you have kids they'll love this job. They just have to aim for a big enough bowl as the almonds may fly another direction.

Makes approximately 4 cups.

Cream of Tomato Soup

Blend to preferred soup texture (some like it chunky, some like it smooth):

          4 cups canned or stewed tomatoes (preferably organic)

 Pour into a saucepan and heat to almost boiling.

Add seasonings to taste such as:

          1 teaspoon Italian seasoning

          1 heaping teaspoon onion powder

          1/4 to 1/2 teaspoon garlic powder

          1 tablespoon fresh or frozen lemon juice

          2 teaspoons molasses

          Salt to taste

Blend:

          2 cups water

          1/2 cup rinsed cashews

Add this mixture to the hot tomatoes and serve.

 Makes about 6 cups.

Potato Lefse # 2

Combine:

          8 cups shredded, cooked potatoes

          1+1/2 cups barley flour

GLUTEN FREE VARIATION:  Replace the wheat or barley flour with 1 cup tapioca flour and 1/2 cup of brown or white rice flour.  Add 1 tablespoon of water to the dough.

          1 teaspoon salt

Knead and divide into equal parts about the size of  a golf ball. One at a time pat to flatten, adding flour to keep it from sticking to your surface. Roll out one at a time, to about 1/4 inch thick and bake on a non-oiled moderately hot griddle or fry pan.  Be sure the rolled out lefse has a powder of flour on it to prevent it from sticking to the hot pan.  Turn to bake on both sides until golden brown. Serve warm with a little coconut oil and organic cane sugar. These go nicely with your favorite soup or salad.

Potato Lefse # 1

Combine and  knead:

          5 cups mashed potatoes (rice or mash if there are a lot of lumps)

          1/3 cup first cold pressed olive oil

          1 teaspoon salt

          1+1/2 to 2 cups flour (organic wheat or barley)

GLUTEN FREE VARIATION:  Replace the wheat or barley flour with 1 cup tapioca flour and 1/2 cup of brown or white rice flour.  Add 1 tablespoon of water to the dough    

May need to add more flour to make a non-sticky dough.

Knead until elastic and smooth. Divide into 12 equal parts, each about the size of a golf ball.

Roll out on a lightly floured surface using a diecut rolling pin if you have one. Otherwise a regular rolling pin will work.

Bake on both sides to a light brown on a griddle or dry fry pan.

Stack the baked lefse on a plate or rack and cover with a towel to prevent drying out.

Serve warm with a little coconut oil and organic cane sugar.