SooFoo

 

SooFoo is a combination of barley, black lentils, brown lentils, buckwheat, green lentils, long grain brown rice, oats, rye berries and wheat berries.

1   cup SooFoo

2   cups water or vegetable broth

1   tablespoon raw or organic butter or

     coconut oil 

Sea salt to taste

• Rinse Soofoo.

• Mix all the ingredients in a heavy sauce pan and let it cook for about 45-50 minutes. 

Almond Milk

1   cup raw almonds
3   cups filtered water

• Soak almonds in water over night.

• Drain almonds.

• Mix almonds and 3 cups of water in a high speed blender or Vita Mix until liquefied.

• Pour the mixture into a cheesecloth that is stretched on top of a pitcher. Squeeze the cheesecloth until all the juices are expelled into the pitcher.

• Cover and keep refrigerated.

Tip: add 3 pitted dates and vanilla for extra sweetness and flavor to the milk and blend again in the blender.

Fig Mousse

5     dried figs

1/2  cup raw or organic milk

1/2  cup raw or organic heavy cream

1/2  cup coconut milk

1     teaspoon agar agar powder

• Carefully cut figs in half  and make sure there are no surprises inside the figs. Also cut the hard parts of their tips.

• Put fig in a small bowl and cover with milk.  Let the fig soak overnight if possible.  Ideally soak for two days.

• Blend soaked figs with cream in a Vita-Mix or a high speed blender until smooth.

• In a small sauce pan heat coconut milk with agar agar until it starts to bubble. Keep stirring until agar agar is dissolved or as soon as you see small bubbles. Transfer the mixture to the blender and blend well along with the fig mixture.

• Transfer in to a dish and refrigerate for about an hour. 

Poached Egg With Sauteed Kale

1       tablespoon raw or organic butter

or     coconut oil 

1-2   cloves of garlic finely diced

2-3   cups dino kale with stem removed,

        cut into small pieces

Sea salt and pepper to taste

1/2   cup walnuts chopped

1/8   cup crumbled feta cheese

2      poached eggs

• Melt butter or coconut oil in medium frying pan. Stir in garlic for less than a minute.  Add kale and saute for another 2 minutes.  Season with sea salt and pepper. Remove the pan from the burner.

• Stir in walnuts and feta to incorporate with kale while the pan is still hot.

• Serve with poached eggs.

Duck Egg Omelette with Swiss Chard

                       

1            small onion finely chopped

2            cloves of garlic finely chopped
1/2         tablespoon coconut oil

1/2         tablespoon raw or organic 
              butter

1/2         cup tomato puree , tomato 
              sauce or strained tomato

1-1 1/2   cups swiss chard, leaves
              separated from stems and
              chopped

1            duck egg or 2 organic
              free range  chicken eggs

Sea salt and pepper to taste

1/2         teaspoon turmeric 

2-3         tablespoon fresh chopped 
              herbs (cilantro, dill or parsley) 
              for garnishing

• Heat coconut oil then butter in a medium frying pan. 

• Saute onions in the oils until golden (about 3 minutes).  Add garlic and stir for less than a minute.

• Pour tomato sauce in the pan, and then add sea salt, pepper and turmeric and keep mixing for couple of minutes.

• Add swiss chard, cover, and lower the heat. Let chard cook in tomato juice until soft (about 3 minutes).

• Break the egg (eggs) inside the pan and let them set.

• Transfer to a plate and garnish with fresh herbs.