INGREDIENTS:(For all ingredients, please use organic versions if available)Kombucha Squash Soup1 small kombucha squash
2 carrots
1 medium potato
2 stalks celery
1 yellow onion
¼ medium round cabbage
1 teaspoon caraway seeds
3 bay leaves
¼ cup fresh basil or 1 tablespoon dried basil
¼ cup fresh oregano or 1 tablespoon dried oregano
3 thin ginger slices
1 garlic clove
1 tablespoon olive oil
1 teaspoon sea salt
Dash of black pepper
¼ teaspoon cayenne (optional)
Cornmeal Biscuits½ cup cornmeal
1¾ cups
whole wheat flour or spelt flour
1 tablespoon baking powder
1 teaspoon sea salt
1/3 cup olive oil
¾ cup soy milk
Kombucha Squash Soup - Chop the kombucha squash, 2 celery and 2 carrots into bite-sized pieces.
- Cut 1 medium potato into little pieces.
- Slice the onion and ginger.
- Add in 2 quarts of boiling water into a pot.
- First, add in the lentils into the pot. Previously, take the lentil out of the package and spread them out on a flat surface to check for debris and little stones. After that, put them in a strainer and rinse them thoroughly in water.
- Cook the lentil. And after a while, add in the caraway seeds and the bay leaves.
- Meanwhile, sauté some onions, ginger, and garlic in a little bit of olive oil.
- Sauté until the onions just starts to turn a little bit light brown and then add to the soup.
- Add in at the same time the basil, the oregano, the kombucha squash, the carrots, and the celery.
- Add in the chopped potato, and the round cabbage last.
- Turn the heat off, and then add in the salt and pepper, a little bit of cayenne pepper, and a little bit of olive oil. Mix.
- The soup is ready.
Cornmeal Biscuits - Mix all the dry ingredients and then add in the soy milk and the olive oil. Mix them all well. The dough should be a little bit wet and sticky.
- Grease the baking pan with a little oil.
- Preheat the oven temperature into 425 degrees Fahrenheit.
- Arrange the cookies on the baking pan, and put them in the oven for about 15-20 minutes until golden brown.
- The cornmeal biscuits are ready.