Tahini Sauce

Tahini Sauce

This sauce is quite tasty and can be used over mashed potatoes, rice, tofu or vegetables. Tahini is made from ground sesame seeds.

1 & ½ Tbs Tahini

1 & ½ Tbs tamari

1 clove minced garlic

½ cup water

Over medium heat, using a small saucepan, melt the tahini with the other ingredients. Cool and keep refrigerated.

Suellen Ocean is the author of Poor Jonny’s Cookbook.

Lemony Yogurt Dressing

Lemony Yogurt Dressing

Try over baked potatoes or as a salad dressing or dip for a fresh vegetable plate that has zucchini slices, carrot sticks, cherry tomatoes, cucumbers and crackers.

3 Tbs fresh lemon juice

1 Tbs olive oil

1 clove crushed garlic

½ cup plain non-fat yogurt

salt & pepper

To the yogurt add lemon juice, oil, garlic, salt & pepper, mixing well.

Suellen Ocean is the author of Poor Jonny’s Cookbook.

Garden Cashew Soup

This soup is not cooked. It is “warmed” just enough to soften the snow peas.

3 grated raw carrots

1 & ½ cups ground raw cashews (or buy cashew butter)

5 cups water

¼ cup chopped chives

1 clove minced garlic

¼ tsp kelp

2 cups raw snow peas

Mix above ingredients and heat. Cover and let sit one hour. Serve with sprouted wheat berry bread.

Suellen Ocean is the author of Poor Jonny’s Cookbook.

Acorns Give A Deep, Rich Color to Dishes

Whether it be soup, stews, dressings, desserts or dips, acorns provide an appealing depth of color. There have been quite a few gatherings where I have brought an acorn dish only to find the young and old gathered around it as if they couldn’t get enough. Is there something in this wild food that our bodies are longing for? Acorns also contribute a wonderful texture to any dish. Seek out Suellen Ocean’s website for a free download of her book, Acorns and Eat’em.