Lemon Rice Soup

I always use Organic.

Extra Virgin Olive Oil
1 purple onion or leeks
celery
garlic
1/4 tsp white pepper
yeast free vegetable bouillon - enough to add 6 cups water
1/2 cup uncooked brown rice or quinoa
1 can chickpeas, rinsed (optional - yummm)
1/2 cup fresh lemon juice
6 egg yolks


This step is optional and not required:
1/4 cup butter
1/4 cup light spelt flour or arrowroot



You're making a soup and you're at the age where you should be able to know how much of each product to use, so I never have precise measurements but you're making a soup...

Chop half a purple onion (or leeks) and saute in oil with chopped celery, chopped garlic, white pepper, saute for about 5 minutes and add bouillon (if using cubes, i pick them up at health food store, use 2 with 4 cups water but do not add water yet)(gmo and yeast and gluten free).  Add chickpeas, lemon juice and puree. Return to pot, add rice or quinoa and water, simmer for 30 minutes at medium.  In the last five minutes of cooking, whisk the flour/butter and take one cup of soup and add to flour/butter, then slowly add to pot. In the last two minutes of cooking, add 6 egg yolks.

Note:  Great for individual freezing.

Chocolate Cake

1 cup of organic light spelt flour
3 tbsp Epicure pure cocoa
1/2 tsp baking soda
1/2 tsp crushed pink salt
1/2 cup coconut sugar
1/2 cup dark chocolate chips
1/4 cup plain yogurt or 1/4 cup unsweetened applesauce
1/2 cup water
2 mashed avocado
2 tsp pure vanilla.

For best results blend with a mixer until avocado is creamed into the recipe.
Bake 20 mins at 350 in 8x11 glass pan.
Best served ice cold.