Can I share my good fortune with you? Two amazing gifts today. One is that my friends arrived from the states with a bag of gifts from my kids, including the laptop and a ganesh statue, whoaaa!
The second is that I rode my bike over to San Joaquin, the area where Matt and Angela Monarch of the Raw Food World live. I gave Matt and friend a yoga lesson, and they hired me to do the yoga classes for their raw food retreats! Six days this month, and potentially four times a year, with the future prospect of doing chi kung and reiki for people, what!!!
2 T. Coconut oil
2 onions, chopped
2 potatoes, peeled and diced
6-8 small zucchinis, chopped
1/4 tsp. thyme
1/4 tsp. dried rosemary
3/4 tsp. basil
1/4 tsp. pepper
4 c. Vegetable broth
1 c. Almond or coconut milk
1/4 c. Chuno/dry potato flakes
1 T. Bragg’s aminos or soy sauce
4 T. chopped fresh dill weed
In a large skillet or bottom of your soup pot, melt oil; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add mashed potato flakes and Braggs or soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Word of the Day – chendo – kidding
Tip of the Day – You don’t need to cook soup too long. A lot of people seem to keep soups on the fire forever. Just cook it long enough for the vegetables to get tender. Then turn it off and let the flavors mix.
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