Banana Split macaroons

Servings: 15-18 macaroons
Prep time: 10 mins
cook time: 18-20 mins

Equipment

large bowl, food processor, parchment-lined cookie sheet, small saucepan

Ingredients

DRY INGREDIENTS
2 cups unsweetened finely shredded coconut
1 tsp cinnamon
1/2 tsp ground ginger
1 tbsp coconut flour
1/2 tsp salt
1/8 tsp baking soda

WET INGREDIENTS
2 small ripe bananas
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp pure vanilla extract
2 dates, finely minced

TOPPING
1/4 cup allergen-free chocolate chips (by Enjoy Life or Made Good)
1/2 tbsp coconut oil
6-9 cherries, pitted and sliced in half (we use frozen cherries for this)

Instructions

1. preheat oven to 350F
2. in a large bowl, combine dry ingredients and set aside
3. in a food processor: puree bananas.  add remaining wet ingredients and dates and process on high for 30 seconds. 
4. scoop wet ingredients into dry and stir to combine.
5. pack two tablespoons of dough into your hand at a time; form into a small mound with flat bottom and place on a parchment-lined baking sheet. gently make a small thumb print indentation in each one (for the cherry later).
6. bake approx 18-20 mins
7. while baking, melt chocolate chips and coconut oil together in a small saucepan over very low heat.
8. remove macaroons from oven and allow to cool at least 5 mins before handling or they may fall apart.
9. once macaroons have fully cooled, place a half cherry in each thumb print and drizzle with chocolate sauce.

Credit

Recipe adapted from a magazine, which was based on a recipe by Jenni Hulet of T
he Urban Poser.

Corned beef

3 kg of natural brisket (may need to order ahead) - serves 10-15

Prepare brine 7 days ahead of time:

Boil together, simmer and let cool off in fridge:

16 c. Water (1 gallon) – 6c

400 gr. Kosher/pickling salt (or 1 1/2 cups), NOT iodized salt

2 T. Pickling spice

3-4 cloves of garlic

In pot large enough to hold brisket, combine 1 gallon (16 cups) of water with kosher salt, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt is dissolved.

Remove from heat and let cool to room temperature, then refrigerate liquid until chilled.

Place brisket in brine, weighted with a plate to keep it submerged, and cover.  (altn: in Ziploc bag)

Refrigerate for 5-7 days.

To cook brined brisket:

2 T pickling spice

2 carrots, sliced

2 stalks celery, sliced

1 large onion

1/2 c. Cold water

Preheat the oven to 300 F (150 C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.

Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange carrots, celery, and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.

Bake for about 4 hours in the preheated oven (or 50 min/lb), or until meat is tender.

Favourite Chicken Nuggets Recipe (Gluten Free)

adapted from http://www.lifemadedelicious.ca/recipes/favourite-chicken-nuggets/a77d91b1-a80c-47d0-a36b-094da64fa1bd 

Preparation Time 15 min
Total Time 32 min
Yields 25 Nuggets

Ingredients

3 cups (750 mL) Rice Chex* cereal

1/2 cup (125 mL) grated Parmesan cheese

1/2 tsp (2 mL) seasoned salt

1/4 tsp (1 mL) paprika

1/8 tsp (0.5 mL) garlic powder

3 tbsp (45 mL) butter or margarine, melted

1 tbsp (15 mL) milk

1 lb (500 g) boneless, skinless chicken breasts, cut into 1x1-inch (2.5 cm x 2.5 cm) pieces

Instructions

• 1Heat oven to 400ºF. Line baking sheet with foil.
• 2Crush cereal. To easily crush cereal, place in plastic bag or between sheets of wax paper, and crush with rolling pin.
• 3In medium bowl, stir together crushed cereal, cheese, seasoned salt, paprika and garlic powder.
• 4In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on baking sheet.
• 5Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in centre.

 Serve with: Serve these nuggets with barbecue sauce, honey mustard or sweet-and-sour dipping sauce for a real treat.

 Make dipping easy: Use one hand for butter dipping and dropping chicken into cereal mixture, then the other hand for cereal dipping and turning.

Vegan macaroni and "cheese" (also free of gluten, soy and peas)

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon tapioca flour
• 1 cup of 'milked' cauliflower (about 1 cup of cauliflower boiled with the boiling water: blended)
• 1/3 cup rice milk
• ½ (or more) cup nutritional yeast
• 1 teaspoon mustard
• ½ teaspoon turmeric
• ¼ teaspoon paprika
• Salt (and pepper) to taste (we use ¼ teaspoon salt and a few shakes of pepper)

Instructions

1. Melt the coconut oil in a small saucepan over medium heat, then add the flour and mix to form a paste.
2. Add the milked cauliflower + rice milk and stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens and bubbles.
3. Add the nutritional yeast,  mustard and spices, and beat with a whisk until smooth, adding more rice milk if the sauce is too thick. Serve over veggies or (GF) pasta.

Beer-Braised Pulled Pork Shoulder

adapted from http://www.thekitchn.com/recipe-beerbraised-pulled-pork-shoulder-recipes-from-the-kitchn-204100

Makes about 10 cups pulled pork

4 to 5 pound pork shoulder, bone-in
1 1/2 teaspoons paprika
1/2 tablespoon kosher salt
onion powder
1 tablespoon olive oil
4 cloves of garlic, peeled
1 12-ounce beer (a basic lager works well) (we used Coors light)

Preheat the oven to slow cook low pork
Combine the paprika/spices, salt, crushed garlic, oil in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Add the beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
(Return the pork to the pot.) Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat (see photos above). Discard the bone or set aside for another use.

Christmas stuffing recipe

Ingredients

Approximately 9 cups of Dempster's baguettes, baked and cubed (3 whole wheat/multigrain + 2 white)
 450 to 650 g ground sausage like loblaws ‘free from’ mild italian sausage or honey garlic or a combination of both (sausage meat only, removed from casing before frying)
4 slices bacon
1 chopped sweet onion
200 g chopped celery
3 g dried sage
2 g dried rosemary
1 g dried thyme
1-1/2 Golden Delicious yellow apple, cored and chopped
135 g dried cranberries - like craisins: PEANUT FREE
30 g minced fresh parsley
265 ml chicken stock Campbell (make sure completely dairy free)
85 g vegan becel for stuffing, + extra to grease dish

In advance:

To dry or toast bread: Preheat oven to 350 F (175 C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage meat and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Cook 4 slices of bacon: Chop in pieces

Christmas day:

Grease a large (11x13", 4 litre) pyrex dish with vegan becel and spread out dried bread.

Pour sausage mixture over bread. Mix in chopped apple, dried cranberries and parsley. 

Drizzle with chicken stock and melted margarine, and mix lightly. 

Cover with aluminum foil. Bake covered for 25 minutes at 350F and UNCOVERED for ANOTHER 20 minutes (approx 45 min total).

Add chopped bacon and serve.

Cybele Pascal’s Rice Milk Mayonnaise and Macaroni salad

Hanging onto these two for summer picnics, potlucks, etc.  Source: http://cybelepascal.com/

Cybele Pascal’s Rice Milk Mayonnaise

from http://allergicliving.com/2013/06/27/cybele-pascals-rice-milk-mayonnaise/
Makes about 1 cup

Free of: gluten and all top allergens

To emulsify the mayonnaise properly, you must incorporate the oil very slowly. Once thickened, feel free to add fresh herbs for a seasonal variation.

Ingredients

• 1/3 cup (80 mL) plain rice milk, chilled
• 1 1/2 tsp (7.5 mL) lemon juice
• 1/8 tsp ground white pepper
• 1 small garlic clove, crushed
• 1/4 tsp (1.25 mL) xanthan gum
• 6 tbsp (90 mL) canola oil
• 6 tbsp (90 mL) olive oil (or use all-canola oil, 3/4 cup total, for a mild flavor)
• 1/2 tsp (2.5 mL) fine sea salt

Method

1. Combine rice milk, lemon juice, white pepper, garlic and xanthan gum in a blender, and mix on high speed until foamy.
2. Set blender on high, and using a dropper or measuring cup with spout, add the canola oil drop by drop through the hole in the blender’s lid, until the mayonnaise begins to emulsify. Continue adding the oil in a steady drip, until the mayonnaise is thick and creamy. Scrape down sides of blender as necessary. Don’t rush; slowly incorporating the oil should take several minutes.
3. Add salt, taste, and adjust salt and lemon juice, if desired.
4. Serve at room temperature. Transfer leftover mayonnaise to a jar, and store tightly covered in the refrigerator for up to one week.

Classic Creamy Macaroni Salad

from http://allergicliving.com/index.php/2013/06/27/cybele-pascals-rice-milk-mayonnaise/
Pasta salad may seem like a no-brainer for a summer picnic, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.
Ingredients
• 8 oz (230 g) suitable elbow macaroni pasta 
• 1 ⁄2 cup + 2 tbsp (150 mL)  Rice Milk Mayonnaise (above)
• 1 large garlic clove, minced or crushed
• 1 tsp sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard [optional, if allergic to]
• 2 tbsp gluten-free sweet relish
• 2 tbsp plain rice milk
• 1 ⁄2 cup (120 mL) minced celery
• 1 ⁄2 cup (120 mL) minced red bell pepper
• 2 tbsp minced yellow onion
• salt and freshly ground pepper
• curly parsley, for garnish
Method
1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
2. Combine mayonnaise, garlic, sugar, vinegar, mustard (if using) and relish in a medium bowl. Whisk in the rice milk until smooth.
3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
4. To let flavors meld, cover pasta tightly and chill in refrigerator at least 1 hour.
5. Adjust salt and pepper to taste. Serve immediately, garnished with parsley. Salad will last up to 24 hours.
Serves 4 to 6Free of: gluten and top allergens

Garlicky Grilled Kale

Perfect as a side, in stir-fries or tossed with pasta 

Ingredients

1 tbsp garlic powder

1 tbsp smoked paprika

1/2 tbsp ground cumin

1/2 tbsp kosher salt

1/2 tsp ground black pepper

1 large bunch kale

2 tbsp olive oil

1. Heat a grill to medium-high. Line a heavy baking sheet with foil, or use a disposable foil baking sheet. Coat the foil or baking sheet with cooking spray. 

2. In a small bowl, mix together the garlic powder, smoked paprika, cumin, salt and pepper. Set aside. 

3. Trim off and discard the thick stems from the kale. Coarsely chop the kale leaves, aiming for pieces about 2 to 3 inches. Place the chopped kale in a large bowl, then drizzle it with the oil. Use your hands to toss the kale to coat evenly with the oil. Sprinkle half of the seasoning mixture over the kale, then toss again.  Sprinkle the remaining seasoning and toss again. 

4. Spread the kale in an even layer on the prepared baking sheet. Place the baking sheet directly on the grill and cook with the grill covered for 7 minutes, or until the kale is crisp and begins to brown. Serve immediately. 

Adapted from Metro newspaper; credited to THE ASSOCIATED PRESS 

"The Best Gluten Free Vegan Bread"

This recipe from Hope's Kitchen was recommended within the Ottawa Anaphylaxis Support Group.  Copying it here with extra bits (from posted comments) for future reference.

Variations:
Don't use buckwheat as substitute.  
Can reduce millet flour by 1/2 c. and use a multi-grain blend to make up the difference. 
Savory: Bake one loaf of bread and one pan of rolls adding a teaspoon extra of salt and one tsp. each garlic powder, minced dried onion and Italian seasoning to the roll batter.
Sweet: monkey bread.  
Also makes fabulous buns, hamburger buns

The Best Gluten Free Vegan Bread

Winter days can really impact how much your bread will rise. Might have to work a little harder at it in the cold months: 

1. First of all, make sure ALL your ingredients are at room temperature before starting. 
2. Warm up your mixing bowl and loaf pan before starting. 
3. When measuring your ingredients, spoon them gently into the measuring cup and then level with a knife. 
4. Mix by hand a long time - until batter like.  Unlike traditional baking, letting your batters beat for a while will incorporate air and help with leavening! 
5. Cover with plastic wrap during the 30 minute rise.
6. Make sure to close the oven gently, if it closes hard/with a bang/gets bumped, it will make the bread fall.
7. After the loaf finishes baking place it in a warm, more humid spot in your home to cool to help prevent it from falling. E.g., cover with a tea towel on a wire rack, and keep it in a warm place.  Altn, turn off oven 20 minutes early and leave it in.

3 cups GF Flour Mix - I used Paula's GF Flour Mix - see below for her recipe
2 tsp xanthan gum
1/2 tsp sea salt
3 Tbsp sugar 
1 tsp dry yeast  (Fleischman's or Red Star dry yeast work well. Dry yeast means measuring the yeast as it comes out of the jar as opposed to adding water to it).  Can also use breadmaker/instant yeast.
2 tsp coconut oil (melt before measuring) OR Grapeseed oil
1.5 cups + 2 Tbsp warm water

1. Grease and dust with GF flour an 8×4 loaf pan (OR line with parchment paper).  Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3.  In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
4.  Pour batter into prepared pan and cover with a tea towel.  Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan.  Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6.  Place bread in preheated oven and bake 45-55 minutes.  After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
8.  Let cool completely before cutting.   This makes a big difference on how well it will slice and stay together.

This is great for Sunflower Seed Butter sandwiches, paninis, grilled cheese, toast, or fresh with Homemade Strawberry Jam.   

Enjoy!

Paula's Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder  

Another GF flour mix that works well: 
2 cups of Shauna Ahern's gf mix, 70% whole grains/30% starch by weight (Gluten-Free Girl and the Chef), 
1 cup tapioca starch.

Beet-Dill Salad

Delicious salad, from to a colleague at work (thanks AMM!)

 

1/2 c quinoa, cooked as per instructions and cooled ( or another grain - millet also works well)

2 medium raw beets, grated

1 medium red onion, finely chopped

1 or 2 bunches of fresh dill, chopped

2-3 dill pickles, chopped

lemon-garlic dressing

juice of one lemon

1-2 gloves of garlic, finely minced

olive oil

salt and pepper

 

Mix dressing together and add to all the other ingredients and mix well.

Sounds like something I could make:

Slow Cooker Pork Tenderloin
from @ Charles Sims Weight Loss

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Asian Chicken Noodle Soup

adapted from: http://www.foodnetwork.com/recipes/kathleen-daelemans/asian-chicken-noodle-soup-recipe/index.html Total Time: 22 min Prep: 15 min Cook: 7 min Yield: 8 servings

Ingredients

Un soupçon de (1-2 c à thé)
    aged Italian vinegar (1tsp) + agave nectar (2tsp) ---  ( to replace soy sauce)
    garlic powder (less than 1 tsp) or 1 clove garlic, minced
    1 teaspoon sesame oil
    0.5 tsp tablespoons minced fresh ginger or jarred
    1 tsp rice vinegar
    chicken broth
    Canola oil
    boneless, skinless grilled chicken breast, cut crosswise into thin strips
    4 cups chopped Chinese vegetables (Baby bok choy, celery, onion) or Napa cabbage
    (if not for Lucas: 1/2 teaspoon Vietnamese chile paste and
    1/2 cup chopped fresh cilantro leaves and
    6 scallions, thinly sliced on the bias)

1 (5-ounce) package rice noodles or chow mein noodles, prepared according to packing directions

Directions

Heat oil - add onions until transparent: Low heat
Add chicken broth and all other ingredients, except chicken - Let simmer 5 -10 minutes
Add chicken to heat up in soup.
Pour over prepared Chinese noodles. (Garnish with cilantro and scallions.)

vegan Mac Un-Cheese

trying this recipe from:
http://www.yummly.com/recipe/_vegan-Mac-Un_cheese_-Recipezaar?servings=4

1 lb pasta 2 cups vanilla-flavored soymilk or rice milk 2 tablespoons soy margarine 2 tablespoons vegan mayonnaise (such as vegenaise or nayonaise) (optional) 1 cup nutritional yeast 1 teaspoon turmeric

1/4 teaspoon ground sage 1 teaspoon salt 3/4 teaspoon ground pepper 1/2 teaspoon garlic powder

Cook pasta and drain. In a large bowl, combine pasta and all other ingredients. Mix thoroughly and enjoy. For variety, mix in one cup of steamed vegetables, such as broccoli or peas. Vegan Mayo is optional, but recommended for creamier meal. Notes: clumpy, warmed it up in microwave. still seems very runny, added 1tsp egg replacer (would've used cornstarch if I could find some)

more dairy-free recipes

found some great recipes here based on So-Delicious coconut-based milk, yoghurt and/or ice cream.  We can't wait to try them out!
http://www.turtlemountain.com/recipes/desserts/old_fashioned-rice-pudding%E2%80%A8

Peanut-free Satay Sauce

Here is an amazing sauce that was suggested for use with chicken, beef, rice, rice wraps, stirfry, and anything else you would serve with satay sauce, recommended through OASG:

Ingredients

1/3 cup ketchup
1/4 cup soy sauce substitute (1/4 c molasses + 22 ml balsamic vinegar)
1/4 cup water
3 Tbsp (37 g) brown sugar
1 Tbsp fresh lime juice
1 Tbsp oil 1 green onion, minced
1 tsp fresh grated ginger
1 tsp minced garlic
1/4 tsp cayenne pepper
------------------------------------------------
1/4 cup SunButter

Instructions

With a whisk, mix all the ingredients except the SunButter in a small saucepan. Bring to a boil and let boil for 1 minute. Add the SunButter and bring to a boil again, whisking until the sauce thickens. (Not really necessary – it’s already pretty thick!) Serve warm with whatever you like.

coconut chicken

sounds like an interesting meal option to try next time I have a can of coconut milk open:

1 boneless, skinless chicken breast
2 fl oz (1/4 cup) coconut milk
2 tbsp fresh, whole wheat breadcrumbs
2 tsp shredded coconut

Marinate the chicken breast in coconut milk in the refrigerator for a few hours.
Preheat the oven to 375 deg F (190 deg C).
Combine the breadcrumbs and coconut in a bowl.
Remove the chicken from the coconut milk and shake off any excess liquid.
Coat the chicken thoroughly with the breadcrumb mixture.
Pour the remaining coconut milk marinade into a small oven-proof dish and place the chicken breast on top.
Bake in the oven for around 45 mins until cooked through.

adapted from: http://www.homemade-baby-food-recipes.com/can-babies-eat-coconut.html

potential meatball recipes

here are a few recipes I found that may be safe (always check ingredients) and have yet to try:

• non-beef meatballs http://whenfoodisdangerous.wordpress.com/2009/10/20/wheat-free-egg-free-beef-free-meatballs/
• porcupine meatballs (beef and rice) http://dairyfreetoddler.blogspot.com/2010/03/dairy-free-egg-free-porcupine-meatballs.html
• appetizer meatballs (pork) http://www.bigoven.com/158755-Appetizer-Meatballs-recipe.html
• german meatballs (pork) http://www.recipeatlas.com/germanrecipes/meatballsrecipe.html
• cocktail meatballs (beef) http://allrecipes.com//Recipe/cocktail-meatballs-iv/Detail.aspx (instead of chili sauce, use ketchup plus a pinch each of onion, garlic, cloves and chili powders)
  

waffles

A weekend favorite!
Loosely based on Whole Grain Waffles recipe in The Allergy Self-Help Cookbook, Over 350 Natural Food Recipes Free Of All Common Food Allergens, by Marjorie Hurt Jones

1 tsp flax and 1tsp salba mixed with 1tbsp boiling water (optional)
2 cups whole wheat flour*
1 cup oat flour*
1.5 tsp baking soda
1.5 tsp cream of tartar
1/2 tsp salt
3 cups vanilla-flavoured milk substitute* (if plain, add 1tsp vanilla)
3 tbsp oil
dash cinnamon

*Can also use other types of flour, need to vary quantity of milk-substitute accordingly:
3 cups rye, use 3.5 cups milksub
3 cups spelt, use 2 cups milksub
3 cups Kamut, use 3 cups milksub
4 cups barley, use 3 cups milksub

Pour boiling water over flax/salba and let sit (optional)

Mix dry stuff in a large bowl.

Combine milk and oil (and flax/salba mix) in a 4-cup measure.

Pour wet stuff into the dry stuff and mix just until combined.

If batter thickens too much, stir in a little water.
Pour onto preheated and misted waffle iron and cook at medium heat until steam stops.
Re-oil and repeat.
Enjoy.

Pancakes

Preheat griddle (med-hi)
Mix dry ingredients in large bowl:

1.5 cups buckwheat, spelt and/or ww flour

1 tsp baking soda

1 tsp cream of tartar

1/2 tsp salt
Pour in:

1.5 cups rice milk

3 tbsp (canola) oil

2 tsp maple syrup (optional)
and mix lightly.
Spoon onto griddle (add a few choc chips if on hand), flip once.
Add water to mix if too thick and fluffy.

Sweet variation:

2 tsp maple syrup (optional) with wet ingredients

Spiced variation:

1 tsp (total) cinnamon AND/OR ginger (if fresh grated, blend well with wet ingredients first); or

1/2 tsp nutmeg; or

1/8 tsp cloves; or

1.5 tsp pumpkin pie spice

Inspired by the Allergy Self-Help Cookbook (Marjorie Hurt Jones)

"cream" of broccoli soup

largely from "Finally... Food I can Eat!" by Shirley Plant

a. cut a bunch of broc (including stems, peeled to remove fibers) into small bits
b. wash 1/2 cup millet (or peel&chop one largish potato)
c. mince 2 cloves garlic
d. chop 3 stalks celery
e. chop 1 medium onion
f. chop handful fresh parsley
g. 6 cups water
h. 1 cup rice milk
i. have olive oil, sea salt, vegetable/herbal salts and pepper on hand

1. sauté onion in olive oil until transparent (2mins?)
2. add garlic and celery and stir continuously a couple of minutes
3. add millet (or potato) and keep stirring another minute
4. add 6cups water, tsp pepper, tsp sea salt, tsp veg.salts, and bring to boil
5. simmer 25 minutes or longer (if and as required to cook millet)
6. when cool enough, put in blender with parsley and rice milk, and liquefy!
7. serve (optionally, with a dash of fresh lemon juice)

yields 8-9 cups, can be frozen