This is my favorite soup.  It has an excellent combination of flavors and a lovely texture.

1 2 lb. butternut squash ( comes out well with pumpkin or acorn squash too)
4 T. butter
1 large onion, chopped in big pieces
2 leeks (white part only), sliced
4 c. water
Sea salt and pepper

Peel and remove seeds from squash, slice squash, onions and leeks.  Saute onions and leeks in 2 T. butter for 2 -3 minutes.  Add the squash and water, bring to a boil.  Cover and simmer for 30 minutes, or until squash is tender.  Blend and eat.  This soup freezes well - although it’s most delicious completely fresh.

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Try this on roasted vegees, rice or omelets.  It’s REALLY good!

modified from Deborah Madison’s recipe in Vegetarian Cooking for Everyone

1 jalapeno chile, seeded
1 large bunch cilantro, stems removed
1-2 garlic cloves
1/2 c. olive oil
1/4 c. water
juice of 1 lime
1/t. ground cumin
sea salt to taste

Coarsely crop the chile, cilantro and garlic, puree with 1/4 c. water and oil.  Add lime juice and cumin.  Salt to taste.

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These are sweet, tender and buttery.  The brown rice flour has more weightiness (in a good shortbready sort of way) then almond meal or oat flour.

1 1/2 cups  Brown Rice Flour
2 t. crushed ginger
3/4 t. cinnamon
1 T. lecithin
1/2 t. sea salt
1/3 c. xylitol
1 egg

Beat butter and xylitol together, add egg, lecithin and ginger.  Stir in flour, sea salt and cinammon.  Roll in quarter inch balls. Flatten with hand.  Criss cross with fork pattern if desired.  Bake 350 degrees for 12 minutes.

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