Tomato-lentil & potato soup; Curried carrot & leek soup; Vegetable and quinoa warm salad; provencale stew with own grown eggplants and peppers; oatmealt raisin & butterscotch cookies; fennel& red flame raisin sour dough breads; VEGAN Fermented Bean Sprouts & Rajagro Flour (ground lentils) Dosas...photos of tomorrow's prep

own grown Asian eggplants

Sourdough wholewheat with raisins and fennel seed

Curried carrot-leek soup

Tomato-lentil soup

Provencal Stew with white kidney beans, tomatoes, eggplants, peppers, zucchini, green beans, new potatoes, white wine

Red cabbage, onions, garlic, broccoli with quinoa..to be served with roasted yams as a warm salad

Oatmeal raisin butterscotch chip cookies

Dosa's are gluten free, egg free, dairy free pancakes.
made from soaked and fermented beans and rice, which is then blended and then I add a natural pro-biotic made from sprouted and fermented rye berries ( you may add kefir yogurt or plain yogurt) then allowed to ferment for 3 days at room temp. covered.
Then I added cumin seeds, turmeric, shredded ginger root and chopped parsley and a little sea salt and ground black lentil flour.
Cook in small batches in very hot grape seed oil &  drain on wire cooling racks, not paper.
The basic recipe is on this blog site

Tabbouleh salad ( POWERHOUSE NUTRITION ..do not dress until eating), and roasted yams and asparagus

Chopped tomatoes, scallions, mint, parsley, cucumber with bulgur wheat & lemon juice and olive oil (may also be made with couscous and any cooked beans in place of bulgur wheat)

Roasting all vegetables makes them sweeter and intensifies their flavors as it drives out moisture

Celery & Yogurt Potato salad; all butter peanut butter cookies, smoked eggplant, tahini and bell pepper dip; Photos of prep for July 3rd deliveries

Own grown mint for the tabbouleh salad and the potato salad

Roasting the eggplant over open flame and also the bell pepper, then place in plastic bag to steam, which also releases the skin then blend with lemon juice, garlic, salt & pepper

New Potatoes cooked with salt & fresh mint, mixed with scallions, celery and more fresh mint, salt & pepper

added 2 parts live plain yogurt to 1 part mayonnaise, and the zest of 2 fresh limes plus their juice

Here is the light and refreshing salad ready for packing and is best served the day after

The skinned smoked eggplant and bell pepper

Blended with olive oil, lemon juice, salt & pepper, garlic

Adding the tahini paste creates an emulsifier

packed and topped with olive oil and smoked paprika

The all butter peanut butter cookies..recipe is on this blog site just enter this in  the search button above

More info and photos tomorrow for the full menu