Cashew Nut Milk
1/2 cup Cashews, raw
2 cups Water
Blend well about 3 minutes until very smooth. Chill in
refrigerator. Can be used the same way as whole
Posole
16 ounces Posole corn, frozen uncooked
6 cups Water
1 Onion, small diced
1 clove Garlic, crushed
1/2 teaspoon Garlic granules
2 teaspoons Oregano, dried, crushed
3 1/2 teaspoons Salt, sea
1/2 cup fat, Butter or coconut oil
Chili, green or red to taste (optional)
Crock pot: Combine all ingredients, cook on high 4 or five
hours or till posole ruptures. Start with part of water, and add
more as needed.
Note: 1. If you cook on low you can cook it over night. 2. If
you start ...
Italian Minestrone Soup
beans must be soaked for 24 hours before cooking
1/2 cup fat, Butter, coconut oil or olive oil
1 large Onion, chopped
3 sprigs Parsley, chopped
3 Carrots, diced
3 stalks Celery diced, diced use leaves
1 cup Cabbage, chopped
1 cup Potatoes, diced (raw)
1/2 cups Tomatoes, fresh or canned diced
2 quarts Water
2 cups Kidney Beans (soaked for 24 hours), blended to give
soup body,
1 large Bay leaf
2 teaspoons Oregano
2 teaspoons Salt, sea, or to taste
Pepper, to ...
Lentil Soup
soak lentils overnight
4 cups water or blend 1/2 cup raw cashews with 2 cups of the
water for a nice flavor
1/2 cup fat, butter, coconut oil or olive oil
2 cloves garlic, small, minced
1 cup onion, small, chopped
1 carrot, large, sliced thin
1 stalk celery, sliced thin
1 cup diced tomatoes, fresh or canned
3/4 cup lentils, soaked overnight
1 teaspoon oregano
1 tablespoon parsley
1 teaspoon granulated onion
1 teaspoon granulated garlic
3 teaspoons sea salt
In pan, ...
