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Joan’s Fruit Soup

6 Plums (over ripe)

1 Large peach (over ripe)

1/2  Small Cantaloupe

1 Large cinnamon stick

1/3 Cup sugar

1 Tablespoon lemon juice

Squeeze pits out of plums and peach. Put it all in one pot with about 1 cup of water and cook slowly for about an hour. Take out the cinnamon stick and then let it cool. You can either then put it through a food processor or put an immersion blender in the pot. Serve cold. Great on hot days.


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Humus

1 Can chick peas

1 Tablespoon (semi-heaping) tahina

1 Freshly squeezed lemon or 3 Tablespoons lemon juice

¼ Teaspoon cayenne pepper

1 Teaspoon cumin

3 Tablespoons olive oil

2 Medium cloves of garlic

1 Teaspoon salt

Sprinkling of zatar or paprika

Place all ingredients into food processor and blend until creamy. You may alter the measurements of the lemon juice, oil oil and tahina to suit your taste. Pour into serving dish. Put an indentation into the middle and add approximately two teaspoons of olive oil and sprinkle zatar or paprika over the oil.

Variations:

#1        Add four sun dried tomatoes into the food processor before blending

#2        Add one half to a whole roasted red or green pepper (different color – different taste)

#3        After blending other ingredients add 1/3 cup of roasted pine nuts (roast at 350 degrees on a cookie sheet and watch – they burn easily). Then put into serving dish, make indentation, add oil, and put more roasted pine nuts on top.


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Fruity Cole Slaw

3/4 Cup mayonnaise (more or less as desired)

5   Tablespoons sugar

1 1/2 Tablespoons white wine vinegar

1 Tablespoon lemon juice

1/4 teaspoon salt

2 Large Granny Smith apples, diced

3/4 Cup raisins

3 Large carrots, shredded finely

1 Medium head cabbage, finely shredded

Mix all ingredients together and then refrigerate Cole slaw.        


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Sweet Potato and Peanut Soup

2 Medium sweet potatoes

2-1/2 Quarts water

2 Medium carrots

1 Medium onion

Bottoms of a bunch of asparagus (the part

that is snapped off the stem before steaming)

3 Tablespoons olive oil or vegetable oil

1/4-1/2 Teaspoon ground ginger

1 Teaspoon chicken bouillon

1/2-1 Teaspoon curry powder

Salt to taste

1/2 Cup peanuts

Peel sweet potatoes and carrots and cut into large slices. Cut onion in four pieces. Put the vegetables into the water along with the bouillon and cook for about 20 minutes. Place immersion blender into soup and blend well. If there are still asparagus strings (and that bothers you), then put soup through strainer.

Sweet potatoes and carrots make the soup slightly sweet. If you want the soup to have a kick, use the larger amount of spices above, if not then use the smaller amount.

Just before serving, throw in a handful of peanuts for some protein and crunch.