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.

Uncooked Barley Salad

Rinse and soak 2 cups of barley for 24 hours. Drain. Add:

2 Tbs mayonnaise

¼ cup minced yellow onion

2 Tbs raw sunflower seeds

one tiny can chopped olives

¼ cup finely chopped parsley

½ tsp dried basil

¼ tsp paprika

salt & pepper to taste

Refrigerate to develop and merge flavors.

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

Sprouts From Corn? Yes!

Sprouts From Corn? Yes!

When your garden produces an abundance of corn, save some ears to dry and make sprouts. The sprouts are made by removing the kernels from the cob and soaking in water for a night. Pour the water out and rinse twice a day until they sprout. Corn sprouts are a different kind of treat and are good steamed or dropped into soup. They can be lightly steamed then ground and mixed with mayonnaise and celery for a sandwich spread.

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

Healthy Chocolate Covered Almonds, Walnuts or Peanuts in Five Minutes

Mix equal parts of unsweetened dry cocoa powder with maple syrup. I use a tiny whisk. It takes a few minutes for the cocoa powder to soak up the maple syrup but it will, making a thick paste. Add your choice of nuts. You will enjoy this classic treat knowing there are no added fats, dairy or additives. Throw some raisins in too, you won’t be sorry.

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

A Relaxing Vitamin-Rich Non-Alcoholic Cocktail

½ cup unsweetened skullcap and alfalfa tea (which you brewed)

6 ounces orange juice

Pour over ice. Relax

(Skullcap and alfalfa tea are made by placing a heaping teaspoon of each herb in 1 cup of boiled water and steeping for one hour.)

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

Baked Tofu in Rose Hip Sauce

Baked Tofu in Rose Hip Sauce

Drain and slice (1/4”) – 2 pounds of tofu (or 2 of the plastic tubs of commercial tofu)

Lay slices into a large glass baking dish. Tofu needs to be in contact with the sauce in order to soak up the flavor.

In a separate bowl make the sauce as follows:

¼ cup soy sauce

1 cup honey-sweetened rose hip juice (see recipe in this book). This is the same consistency as frozen orange juice after the water has been added.

1 clove minced garlic

2 dashes black pepper or fresh ground pepper

Mix well and pour over the sliced tofu. Cover and bake at 400 degrees for one hour. Serve over rice or lightly oiled cooked noodles. Sprinkle with chopped raw green onions. Add sliced, raw, red and yellow bell peppers for color.

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

Poor Jonny's Cookbook

Tips for Growing Alfalfa Sprouts

For every tablespoon of sprouts use one cup of water. Soak the alfalfa seeds for longer than one day. The water may become a little sour but you’ll be able to remove it when you start rinsing. Soaking them for two days is better than one because the shells soften and the sprout will use them for nourishment and growth. Only one day of soaking leaves the seeds hard and dry. Use a half-gallon size jar and keep it in a north-facing window. It won’t receive as much sun as a southern one. The sprouts dry out too quickly in a hot or sunny a window. Rinse them daily. It’s better to have a smaller air hole in the jar lid than to have the whole opening exposed to the air. They will stay moist longer with a small opening. When rinsing pour water into the jar, swish it around then place a mesh kitchen strainer on the end of the jar to catch the sprouts and put them back in the jar. Use sprouts as much as you can. They are a “live” food filled with enzymes and vitamins. In place of lettuce on sandwiches, as a garnish around potato salad, in tacos, in green salads, sprouts provide texture and crunch. Other popular sprouts are: lentil, clover and sunflower. Sprouted wheat berries make a nice steamed bread. Suellen Ocean is the author of Poor Jonny’s Cookbook.