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Rice & Mushroom Soup
serves four
INGREDIENTS:
3 Tbsp olive oil or butter
3 cups sliced mushrooms
4 cups water or chicken stock (NO MSG)
4 cups pre-cooked rice (I prefer wild rice)
3 cloves garlic, minced
4 Tbsp tamari sauce
2 tsp sea salt
several “dashes” cayenne pepper
DIRECTIONS:
Saute the mushrooms in the hot oil or butter until tender. Add sauteed mushrooms and remaining ingredients into a blender and blend until smooth.
Heat the soup on medium-low heat for 20 minutes or until hot throughout and mix well.
Serve hot and ENJOY!
Cornbread or Muffins
1 loaf or 1.5 dozen muffins
INGREDIENTS:
2 cups cornmeal
1 cup goat milk
1 large egg - beaten
2 Tbsp olive oil
1-2 Tbsp maple syrup
1 Tbsp baking powder
?-1 tsp sea salt
Optional: 1-2 tsp gluten free flour
DIRECTIONS:
Mix the wet and dry ingredients separately.
Mix everything together and beat well.
Make sure the mixture is thick but pour-able.
Adjust wet and dry ingredients slightly if needed.
Oil a loaf pan and pour in the batter.
Bake at 400F for 25-35 minutes until golden and a toothpick comes out fairly clean.
View Dr. Jay’s recipe archive when you click here.
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