Pozole with kale; Avocado-lemon soup; Vegetable with cilantro; Blackbean and yam with tostadas, salsa and crema; potato-mushroom stuffed peppers with couscous; Ratatouille with pasta; red rice and beans, Prep for Tomorrow's Mexican themed menu and photographs

Green chile, kale, white hominy,Lime juice, cumin..spicy and refreshing soup (usually cooked with pork and white cabbage)

side view of Pozole..

This is Pozole with "meatballs"..cook them first then add to the hot soup

Cilantro-vegetable soup

These 2 the black bean and yam mix for the tostadas..deep fried corn tortillas

"Dry" ratatouille..cooked in just vegetables juice..very slowly

Tomorrow's prep is to try and create authentic flavors whilst avoiding gluten, salt, and low fat .

Also proving is my rosemary sourdough whole wheat bread and baking in the oven is fresh strawberry crumble-shortbread cookies..experiment for Cookie of month recipe for July.

The meatballs are nuts and veggies held together with potato flour, but do have fresh egg to bind them.