Lenitas Fea’s Lima Bean and Spinach Soup
June 2008
Maddie, Katie, Anna all like this! You couldn’t even taste the coconut (if you want more of a coconut flavor, add more coconut flour and water).
1 cup dry lima beans, cooked
1 bunch spinach, finely chopped in food processor
1 chopped onion
2 cloves garlic, minced
olive oil
1-2 tsp bottled curry paste
2 Tbsp coconut flour
salt
Maddie and Mommy’s Parsley and Quinoa Salad
January 2008
Maddie and I listened to Harry Potter 7 while we made this, apple crisp and Swiss chard.
cook, then cool:
½ cup dry quinoa
1¼ cup water
place in strainer; pour a quart of boiling water:
1 large shallot, sliced
add to quinoa and shallot:
1 head parsley, finely chopped
1 red pepper, sliced
1 tbsp extra-virgin olive oil
lemon juice to taste
red wine vinegar to taste
salt to taste
My sister Karen said this was the best pie she’d ever eaten. I disagreed (she’s eaten
our lemon pie before) and my other sister Linda suggested maybe it could be the best
apple crisp ever. All of you are welcome to come to my house with a bag of Granny
Smiths and we can make it together. Drop-ins are great.
I don’t remember how many apples I used for this recipe. A pie’s worth, anyway.
Four?
INGREDIENTS:
After cooking, toss with 1 tsp cinnamon, dash nutmeg and 1 Tbsp
sucanat*. Place in pie stone or tin.
Blend topping ingredients and place on top of apples. Bake until
browned (10-15 minutes) at about 350F.
*Sucanat is dried molasses sugar. You can buy it (and the oat bran and
flax seeds) in bulk at Whole Foods. You can substitute brown sugar or
white sugar if you want.
**To make flax meal, I buy whole flax seeds and grind a week’s worth in
a coffee grinder. Refrigerate the extra.