From the Kitchen:
I’m Nuts For You
These nuts are fantabulous! I received a batch last year, packed into a luminary with the recipe attached. The nuts went quickly and the recipe has served me well since. This recipe is easily doubled.
2 Tbsp butter or non-hydrogenated margarine, melted
2 Cups assorted nuts (almonds, pecans, macadamia, cashews)
2 tsp tamari soy sauce
½ tsp sea salt
1/8 tsp cayenne pepper
Toss nuts in melted butter or margarine then place in a single layer on a baking sheet. Toast at 325 until lightly browned (15-20 mins), stirring at least twice. Remove from oven, sprinkle with tamari, sea salt and cayenne, stir well and cool completely before storing in an airtight container.
Hug Soup
This is a fabulous soup mix to give to friends and family to let them know you’re thinking of them. Use a 1-quart glass jar to layer the ingredients in and be sure to attach the Cooking Directions to the jar. For a finished look, place a square of fabric atop the lid before screwing the ring on.
Layer in the following order:
½ Cup barley
½ Cup dried split peas
½ Cup uncooked brown rice
½ Cup dried lentils
2 Tbsp dehydrated minced onion
2 Tbsp dried parsley
2 tsp sea salt
½ tsp lemon pepper
4 Tbsp vegetable boullion
½ Cup uncooked alphabet or shell pasta
1 Cup uncooked tri-colour pasta spirals
Cooking Directions: (To be attached to jar)
Bring contents of jar and 12 Cups of Water to a boil.
Add:
12 Cups Water
1 ½ Cups Assorted veggies (carrots, cabbage, celery, onions)
1 19 oz Can Diced Tomatoes (or 2 Cups fresh)
Simmer for 75 minutes.
Enjoy!
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