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 Bolivian Cuñapé  by Linda Zuniga

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 gree...

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 c...