Congratulations! You’ve made it through Autumn clean-up and now you have holiday preparations to look forward to, beginning with Halloween. Simple meals are a gift from heaven, and then it’s nice to have dessert that lasts a few days, too. Cookies are good for that if you can hide them from the local cookie monster!

What about a simple main dish that’s not just a platform for dessert, but something yummy. After a warming Cream of Tomato and Mushroom Soup (non-dairy choices shown), you can enjoy a light Fritata (Italian omelet) so there’s still room for dessert. Shiitake mushrooms are used in the soup because they are typically grown on trees, rather than in soil, and have a much greater nutritional value than the more popular varieties.

Cream of Tomato and Mushroom Soup

If you’re in a hurry…simply blend together and heat a can each of any organic brand of Cream of Tomato and Cream of Mushroom soups, following directions on the can by adding water plus Organic Cream or Milk. I use only water sometimes. For Vegans, add 1/4 cup Cashew Cream (recipe below), season to taste and you’re done! Serves 2.

If you’re not in a hurry…sauté in a quart cooking pot.:

2 tablespoons Ghee (clarified butter) made from Organic Butter or Vegan Oil of choice

1 cup Organic shiitake Mushrooms

1 tablespoon finely chopped Organic Onion

Add:

1 cup of Organic Crushed Tomatoes (or blend organic diced tomatoes – canned – if
so, add 2 cups of water instead of 1) or Organic Tomato Sauce for smoother texture.

1 cup purified water

1/4 cup Organic Cream or Half and Half

For Vegans, add:

1/4 cup Cashew Cream (see recipe below)

Season with 2 tablespoons Braggs Liquid Aminos and any other seasonings you may like. Keep it simple: mushroom flavors are so subtle you don’t want to overwhelm them with other seasonings, unless they are subtle, as well.

Vegan Cashew Cream

Blend in blender or food processor until smooth:

1/2 cup organic cashews, germinated (soaked for eight hours and rinsed well – becomes
2/3 cup after soaking – use within two days, rinse daily)

1/4 cup pure water

2 dashes Celtic sea salt or Himalayan Krystal salt

Use in place of sour cream for raw food and dairy-free diets (add lemon juice for
sour flavor). For a yummy dessert, add sweetener to garnish berries or other fruit.

Broccoli and Onion Fritata

Preheat oven to 350 degrees

Blend in blender and set aside:

2 large Organic Eggs

1 tablespoon water

1/4 teaspoon Celtic or Krystal salt

Sauté in naturally non-stick pan (titanium cookware, like Scan-Pan, for example),
or well-seasoned pan until just soft:

1 teaspoon Ghee

1/4 cup finely chopped Organic Broccoli stems, peeled (stems have most the nutrients)

1/4 cup chopped Organic Onion

Add blended eggs to pan and allow to cook enough to remove from pan and place in
350 degree oven and bake to finish cooking. Watch it! It will only take a few minutes,
depending on how long you’ve cooked it in the pan. This dish may also be baked in
the oven completely after veggies are sautéed. Use any kind of veggies you
like. Serves 2.

Toffee Shortbread Cookies

Blend: 2 1/4 cups Organic Whole Grain Flour – wheat can be used or a combination
of wheat-free flours, such as barley, kamut and spelt. However, if gluten-free, you
may use any of or a combination of millet, quinoa, potato flour, rice flour, sorghum
flour or other and add 1/4 teaspoon xanthium gum.

Mix in 1/4 teaspoon Celtic or Krystal Himalayan Salt (double if unsalted butter
used)

Blend in 1 cup Organic Butter (2 sticks) softened, or 1 cup Ghee (clarified butter)

Add: 1/2 teaspoon Organic Instant Coffee or 1 teaspoon Coffee Substitute (Pero, etc.)
soaked in 1 teaspoon Organic Vanilla Extract and 1/3 cup Pure Organic Maple Syrup.

Optional: You may add chopped nuts such as Organic Pecans or Almonds, and when adding
Almonds, also add 1/2 teaspoon Organic Almond extract. Also great with shredded Organic
Coconut, finely ground (clean coffee grinder works well) and add 1/2 teaspoon Organic
Coconut Extract.

Bake 325 degrees for 10-15 minutes or until slightly golden on edges.

Blend all together and bake or refrigerate first if you want to cut into shapes,
or roll and cut. As always, feel free to play around with amounts and flavors. Using
organic, fresh ingredients, you are assured success by simply tasting as you go along.
Everyone will love your creation! Makes 3 dozen small cookies.

Debbie Johnson is the owner/founder of The Golden Chalice Natural Foods Restaurant
and Gallery in Chanhassen, MN. Visit www.goldenchalice.org or call (952) 934-4101.
Copyright © 2006 Debbie Johnson. All rights reserved.

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Debbie Johnson is the owner/founder of The Golden Chalice Natural Foods Restaurant and Gallery in Chanhassen, MN. Visit www.goidenchalice.org or call Debbie at (952) 941-4150. Copyright © 2006 Debbie Johnson. All rights reserved

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