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| Mild coconut curried butternut squash and parsnips, with lemongrass and ginger |
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| Braised root vegetables, black eyed peas with oranges |
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| The watercress and avocado soup before blending |
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| The avocado-watercress soup finished with coconut milk |
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| Previous 2 the Greek style spinach and lemon soup |
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| Cooking the collard greens with the black eyed peas |
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| sauteing onions with sake for the mushroom-goat cheese lasagna |
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| soaking the almonds before chopping for the orange and oatmeal cookies |
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| The mushrooms now sauteing with white wine and nutmeg for the lasagna |
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| Previous 2 the completed Collards and Black eyed peas ( better cooked the day before so flavors deepen) |
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| Previous 2 wilting the spinach in white wine, for the lasagna |
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| These are thin crispy orange-oatmeal-almond and pumpkin seed cookies |
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| The completed coconut-parsnip- butternut squash mild curry |
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| The completed "braised" root vegetables with oranges and black eyed peas |
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