An excellent combination to keep you warm and ward off winter germs.
Chop 12 medium cloves of garlic, 1 cup of celery and some leaves.
Saute for 10 minutes in 1 tablespoon of coconut oil
Add to the pot;
1 medium, peeled & cubed baking potato
3 cups of home-made chicken or vegetable stock
1 ½ cups water
¼ teaspoon sea salt, ground black pepper
Simmer 15 to 20 minutes until potato is soft.
Puree with a hand mixer or in a blender.
Add ½ cup of 10% cream and gently reheat.
Serve with finely chopped dill, parsley or young celery leaves.
Winter squash and its rich source of beta carotene is not just for pie!
Blend together the following dry ingredients; (gluten reduced version)
½ cup white flour, ½ cup whole wheat, ¾ cup brown rice flour, ¼ cup oat bran
½ cup brown sugar
½ tsp xanthan gum, pinch of sea salt
½ tsp baking soda, 2 tsp baking powder
1 tblsp chopped fresh sage
2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ground clove
Using your fingers, blend into the dry ingredients ¼ cup of butter or coconut oil, or a combination of.
In a cup beat 1 egg. Add ¾ of this to the mix along with 1 cup of cooked pumpkin,
or for a sweeter flavor, butternut squash.
Mix with a fork, then by hand to form a ball of dough.
Turn onto a floured surface and knead to a smooth consistency.
Flatten dough to about a 1” thick circle on baking parchment
and place on a cookie sheet. Score surface into 8 portions.
Add a little milk to the remaining egg and brush over the top
Bake in a 425 degree oven for 15 to 20 minutes until golden and the
center is cooked through.
Serve warm with organic cinnamon applesauce.