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Bolivian Peanut Soup  by  Linda Zuniga This peanut soup is our family favorite.  We make it for holidays, birthdays, rainy or snowy days or when someone is getting sick.  I have tried to make capture the process I go through to make this soup perfect each time.  The final test to make sure it is perfect is for my husband to taste it to make sure it is how his mom used to make it for him.  So give it a try and continue our family legacy with Peanut Soup or start a new family tradition.    Fill up a big pot a little  more than  half-way with water. Add 2 1/2 pounds chicken. Bring to a boil and then simmer for 15-20 minutes. Measure 1 1/2 cups raw peanuts. Don't use too many peanut or else it will make the soup to heavy and thick. Soak peanuts in warm water.  Rinse a couple of times and keep soaking. Wash 3-4 tomatoes, 1 bell pepper and 1 onion. Peel the onion, takes the seeds out of the green pepper and cut into cubes. Put in a blende

Natural Nutty Granola adapted from Robyn's Granola (Green Smoothie Girl) I have been making this granola for many years and have changed it a little to add in a few extras.  It has become a favorite in your house. Preheat the oven to 250.  Put the jar of coconut oil on the stove that is pre-heating so it starts to melt while you are mixing the dry ingredients. Mix the following dry ingredients in order into a large roasting pan or broiler pan.  8 cups rolled oats (not instant quick oats) 1 cup wheat germ 1 cup coconut (shredded, flakes or chips) If you want to buy in bulk try this site: Tropical Traditions Organic Dried 1/2 cup freshly ground flax seed 2 cups raw nuts (walnuts, pecans, cashews, almonds, pumpkin seeds, sunflower seeds) 1/3 cup dates and 1/3 cups raisins or 2/3 dates or raisins 1/2 cup sesame seeds 2 tbsp. cinnamon 1/2 tsp. nutmeg Mix the following in order in a small pot on the stove.  Stir well until just melted: 1/2 cup coconut oil 1/2

 

Coconut Curry Chicken   Ingredients 6 chicken breasts, cut into chunks 2 tablespoon coconut oil 1 can (13.5oz) coconut cream (skim from the top of a refrigerated can of coconut milk) 1 cup chicken broth 4 carrots sliced 4 celery stalks sliced 2 tomatoes, diced or 1 can fire roasted diced tomatoes 1 1/2 tablespoons curry powder 1 tablespoon grated ginger 1/4 cup cilantro, roughly chopped 6 cloves garlic, minced or pressed salt to taste Instructions Saute the chicken in the ghee, butter, or coconut oil in a medium-sized saucepan. When the outside of the chicken has all turned white, add in the coconut cream and the chicken broth and mix well. Add in the carrots, celery, and tomatoes. Add in the ginger and curry powder (or garam masala). Cook on medium heat with the lid on for 40 minutes (stirring occasionally). Add in the minced garlic and cilantro and salt to taste. Cook for another 5 minutes and serve.

Berry Oatmeal Muffins  2 cups rolled oats 2 cups orange juice 1 cup smashed bananas–about 2 bananas or applesauce 1/2 tsp salt 2 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1/2 tsp nutmeg 2 cups whole almond/coconut flour 2 cups berries (You can use just one kind of berries or a mixture depending on what kind of muffins you want to make.  You can use fresh or frozen.  If you use frozen, thaw and let water drain.) Directions: Preheat the oven to 400 °F 1. Soak the oats in juice until soft, about 10-15 minutes 2. Add the banana pulp (or applesauce) and mix. 3. Mix in the salt, baking powder, baking soda, cinnamon, and nutmeg. 4. Add the flour and stir until just mixed. 5. Fold in the berries. 6. Fill muffin tins, about 3/4 full (a little extra is okay), and bake until lightly browned, about 20 minutes. Makes 24 small muffins.

Ingredients: 4 medium, fresh zucchini, sliced in half 1/2 cup fresh Parmesan cheese, grated 1-2 tablespoons fresh rosemary & thyme, minced Olive oil salt & pepper to taste Directions Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.