CURRIED CARROT SOUP

THIS IS SPICY AND DELICIOUS!

Ingredients:

2 bunches of carrots ( take off the greens and wash - no peeling )

1 16 oz container of Vegetable broth/stock ( I use organic ) empty into large sauce or soup pan

1 Jalapeno ( take off the stem only ) ( Jalapenos are hot because of the seeds. If you desire a less hot soup then make a slit in the jalapeno and take out the seeds prior to cooking it.)

1 medium to large white potato washed and quartered ( do not peel )

1/2 medium white onion - peeled

3 cloves garlic

3 tablespoons curry powder

1 tsp cumin

1 tsp sea salt

Put all of these ingredients into the stock and bring to boil. Then, turn down the flame to simmer and cook until the potato and carrots are soft. Turn off flame and set aside to cool.

When cool, use any type of machine you have to liquify the ingredients. The consistency should be thick rather then thin. Put back into the sauce pan.

SHOULD BE SERVED WHILE HOT.

OPTIONS: Any one or all (1) Drain a can of garbanzo beans and put into the blended soup - gives it texture and some protein. (2) Serve with a leaf of Basil. (3) Serve with some Feta Cheese or a blander greek cheese type curd - this cuts the spicy heat.

ENJOY

Pumpkin Custard

Hi - its fall's Octoberfest time - in my weekly organic vegetable basket I got a medium size pumpkin - so here's what I did with it:

Ingredients

1 med pumpkin - cut off top and throw out. Cut in half and scoop out the seeds - save these! (don't wash them - put them in the oven at 225 degrees, lightly salted, and turn often, until nice and dried out - now you have your own pepitas).

Cut the pumpkin (leaving the skin on) into 8 slices. Put 1" of water into a large rectangle casserole glass dish. Place the cut pumpkin into the dish, meat side down, not layered. Cover with tin foil. Bake at 350 for 1 hr or until tender. Let cool.

Scoop out the pumpkin meat with a large spoon into a mixing bowl. Add 1 tablespoon each of nutmeg, cinnamon, and vanilla plus a pinch of salt.Using any type of mixing/mashing tool, mush this all up so that the pumpkin is creamy in texture. To this add and again mush up into a creamy mixture: 1/3rd can of Fat Free condensed milk, 4 eggs, 1/4 c sugar free maple syrup.

Pour this mixture into a deep glass baking dish ( spray with Shortening if you desire ) and bake at 350 degrees until firmly set, at least an hour.

crust options for before you pour into the mixture : ( I don't use oil in this receipe but you could spray some vegetable oil into the bottom of the pan).

Nut crusts can be made with 1 c. desired nuts and 2 tablespoons Agave - crush all together into a semi fine state and press into the bottom of the dish.

Kashi crusts can be used too again just crush it up a bit - also oats, etc.

STIR FRY VEGE SALAD

A delightful salad that is a bit different and very filling! Easy to make too. I was on the go and put this together in about 15 minutes! Makes 4 - 6 servings - its up to you to measure!

1 c. cut up dandelion greens
1 c. salad greens
1 lg. sweet green onion chopped
1 lg. tomatoe, chopped
3-4 oz Feta cheese - crumbled
1 c baby brocolli - chopped ( flowers and stem )
Spay bottle of olive oil + 3 tablespoons
1 tsp sea salt
1/2 lemon - juiced
1/2 package of Trader Joe's frozen grilled eggplant & zuchinni
1 non stick pann and non stick spatula
1/2 c rice and red wine vinegar mixed

In a salad bowl, toss the washed and towel-dried greens. Throw in the onion, tomato, and Feta Cheese. Set aside

In a non-stick large frying pan - spay with olive oil and sprinkle lightly with sea salt - bring to med high temp and stir fry the brocolli until almost aldente. Push to one side of the pan. Now open the bag of the Frozen Trader Joe's grilled eggplant & Zuchinni. Using 1/2 of it ( put back the unused portion in the freezer ), lay these veges flat in the frying pan ( you can respray with olive oil ). Turn when brown, both sides. Remember to mush around the Brocolli that you didn't remove from the pan before. When done, which doesn't take long at all, turn off pan and take off of the fire. Using your non-stick spatula - cut up the eggplant and zuchinni into bite size pieces.

Back to the salad, Grind some Salt and Pepper over this, then add 3 Tablespoons of Olive Oil with appx 1/2 c rice & wine vinegar (mixed ). Toss.

Now throw in the warm cooked veges - toss and serve.

UMMMMMMMMMMMM delicious!