GINGERY SAUCE

My gingery sauce has sea moss, my favorite try to find new things to do with it ingredient.  It blends up smooth and creamy and is a smart choice to pump up the nutrient value of any meal.  My gingery sauce is so tasteful you can put it on anything.  I put is over grains with sauteed vegetables.  It is a refreshing salad dressing, or topping for your favorite grilled fish.

Put in tight lid jar and refrigerate up to one week.

GINGERY SEA MOSS SAUCE

1 CUP SEA MOSS include the vegetable

thumb size ginger root

1 tlbsp honey

1tsp dijon mustard

pinch salt to taste

1 tsp tahini

Blend at high speed for 1 minute.  

SPELT TORTILLA

I recently discovered this spelt tortilla.  Unfortunately, not many stores sell it but if you can find this, it's a good way to reduce bread starch but still enjoy a sandwich.  I find it much lighter tasting than the corn tortilla (never liked them).  I stuffed it with mashed curry spiced black beans, onion, lettuce, cherry tomatoes and a sauerkraut topping.  I am really digging the "Bubbles" brand of sauerkraut, it is clean, natural and fermented (which helps the digestive system).

Rudi Spelt Tortilla (cut in half)

chopped cherry tomatoes

chopped lettuce

chopped onion

spoonful of sauerkraut

heaping of black beans

 Black Bean Curry 

1 tsp virgin olive oil

2 tlbsp chopped onion

2 tlbsp curry

1 tsp cumin

1 tsp coriander

1 can organic black beans

3 tlbsp chopped parsley

Sautee onion and spices in olive oil over medium heat for 1 minute.  Add black beans, 

then simmer for 10 minutes. Turn off heat and add chopped parsley.

Rather than potato chips try kale chips for a change.

KALE CHIPS

Pre-heat oven to 250 degrees.  Wash and pat dry kale (1/2 lb) In large bowl add 1 tlbsp olive oil and pinch of sea salt.  Toss the kale until lightly coated and spread on a cookie sheet and cook in oven for 15 minutes or until crispy.