Coconut Rice

4 TBS Ghee or Butter
2 cups brown rice
1 can coconut milk
2 ½ cups chicken broth
½ tsp sea salt
Pinch of saffron

Bake covered at 350 degrees farenheit for 2.5-3 hours.

Curried Cauliflower Soup

3 cups Whole Milk
1 Large Cauliflower
1 TBS garam masals seasoning
Fresh ground salt & pepper

Simmer all ingredients 20 minutes. Puree and serve.

Curried Celery Soup

Curried Celery Soup
2 TBS olive oil
1 onion, chopped
1 leek, sliced
1 ½ lb celery, chopped
1 TBS curry
8 oz unpeeled potatoes, washed, peeled, and diced
3 ¾ cup vegetable or chicken broth
2 TBS fresh basil
Celery seeds and leaves to garnish

Heat oil, onion, leek, and celery for 10 minutes. Add curry and simmer 10 minutes. Add potatoes, vegetable stock, and basil. Simmer 20 minutes. Process in blender if you prefer a smooth soup. Garnish with celery seeds and celery leaves. (2.4 g fiber 1.2 g fat)

Fresh Tomato Basil Soup

1 TBS olive oil
2 tsp butter
1 medium onion, chopped
2 large ripe tomatoes
2 garlic cloves, chopped
3 cups chicken or vegetable broth
½ cup dry white wine
2 TBS sundried tomato puree

2/3 cup plain yogurt or heavy cream

2 TBS fresh basil leaves

Soften onion and garlic in butter and oil. Puree tomatoes, garlic and onion together in blender. Add to broth, wine and sundried tomato puree. Simmer 20 minutes on medium-low temperature. Add yogurt or cream. Heat through and serve topped with fresh basil leaves.

Chicken Coconut Soup (Tom Gai Kai) (***My favorite***)

Chicken Coconut Soup (Tom Gai Kai) (***My favorite***)
1 ½ pints chicken or fish broth/stock
5 thin slices ginger root
2 lemon grass stalks sliced
3 Kaffir lime leaves, shredded
1 oz garlic, minced
Small bunch cilantro
1 TB oil
4 Shalltos, diced
1 14 oz can coconut milk
3-4 TB Thai green curry paste
1 pound chicken cut in thin slices sideways
A little lime juice
8 oz mushrooms, sliced
2 tomatoes, sliced thin
1 red pepper, sliced thin
Salt and pepper to taste

Let all ingredients simmer together for 20 minutes on medium heat. Very tasteful. You can add rice if you prefer to thicken it.
The lemon grass stalks and Kaffir lime leaves should be removed as you spoon your soup. They’re for flavor, not chewing.

Spinach Salad with Poppyseed Dressing

2 Bunches Spinach Washed and Rinsed
1 Head Romaine Lettuce
¾ pounds Swiss Cheese
1 box fresh mushrooms, sliced
1 cup cottage cheese, drained
½ package bacon, cooked & crumbled
1-2 cans mandarin oranges

Poppyseed Dressing:
¾ TB Poppyseeds
¾ cups oil
1/3 cup white vinegar
1/3 cup honey
¾ TB grated onion
¾ tsp salt
¾ tsp mustard powder
½ cup sliced onions

Toss together and serve fresh!

Multi Grain Bread

2 Cups unbleached flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup corn meal
1/4 cup rye flour
1/4 cup sunflower seeds
1/4 cup honey
1 TB Gluten Flour
2 teaspoons instant yeast (SAF is my favorite)
1 1/2 teaspoons salt
1/4 cup powdered milk
3 TB butter
1 1/4 cup warm water

Combine water, yeast, and honey. Mix and let mixture grow 2 minutes. Add Gluten Flour, butter and everything but the white flour and salt. Mix well and let stand 5 minutes. Add salt. Slowly add the white flour until dough is satiny and forms without being too sticky or too firm.

Transfer to well oiled bowl. Let rise 1 hour. Punch down. Roll out and form loaves. Place in well greased bread pans. Let rise 50 minutes. Gently place on center rack in oven. Bake at 350 degrees farenheit for 35-40 minutes.