Notes:

I drew the orchid using Brushes on my iPad. I exported the actions into a movie. The music track was made using SoundPrism, also on my iPad. I emailed the sound track to myself and opened it in Hokusai Audio Editor, which is a sound editing program. I then exported the music track to Dropbox. I moved the movie and sound track to my desktop computer. iMovie was used to add titling and the sound track to make the final movie.

Nutritious Sweet Fix

1 cup of dried apricots
2 cups of pitted dates
2 tsp of ground ginger powder (optional)
2 tsp of cinnamon powder (optional)
1 1/2 cup of flaked coconut for coating

Put dates, apricots and spices in heavy duty food processor. Blend until smooth. Put coconut flakes in a shallow bowl. Using a teaspoon, scoop and drop date mixture into coconut flakes. Roll to coat.

Makes 28-30 date balls

A must for holiday dinners and gatherings.

Fruit Soup

3 cups of orange juice
1/3 cup precooked tapioca beads
1/4 cup agave or other sweetener
2 cups peaches, peeled and cut into bite sized pieces
2 cups pears, peeled and cut into bite sized pieces
1 cup of mandarin orange pieces
1 1/2 cups seedless grapes
1 1/2 cups pineapple cut into bite sized pieces
1 cup fresh berries any kind
3-4 bananas sliced

Put orange juice in a sauce pan and add tapioca beads.  Let stand 5 minutes. Add agave. Turn on to medium heat, stirring occasionally.  Bring to a full boil.  Boil one minute stirring constantly.  Pour into large bowl and cool completely.  When cool, add fruit and gently mix until coated.  Chill and serve.

Fruit Soup is a must at my house for holiday dinners and get togethers.

A Traditional Veggie Mix

Fresh Veggie Mix

1 cup green beans trimmed and cut in 1″ pieces
1 cup carrots peeled and sliced
1 cup of fresh corn cut from the cob
1 cup fresh or frozen peas
1 cup of filtered water
Sea salt and pepper to taste

You can reaally taste the potatoes!

Mashed Potatoes

2 lbs of potatoes
2 cups of water

Serve with dinner or great for a snack.

Kimchee

One medium head of Chinese/napa cabbage chopped in bite sized pieces
1/2 cup sea salt
1 quart filtered water

Kimchee paste:
1 tbs of smokey paprika
1/4 tsp of cayenne pepper, more if you like it hot.
2-3 cloves of peeled garlic and sliced
1 1/2 tsp of fresh ginger root about a 1″ piece cut up in to tiny pieces
1 tbs of coconut crystals or any other kind of sugar
1/2 tsp sea salt

Fill a deep medium bowl with the water. Add the salt and stir until dissolved. Add the cabbage pieces. Add more water if needed to cover cabbage. Cover with a plate or towel. Let stand until wilted and transparent. About 4-8hours.

To make the paste, put all of the ingredients in a mortar and pound until it is a smooth paste. If you don’t have a mortar and pestle you can squeeze garlic with a press and grate the ginger. Mix with the rest of the ingredients in a small bowl.

Drain the cabbage and rinse well. Put back into bowl and add the paste to the cabbage. Mix well. Let stand for 2-4 hours. Put it in a clean jar. Store in the refrigerator. It will ferment after three days. It depends on how you like it as to when it is ready to serve. I like it right after I make it. Usually kimchee is fermented before serving.

You may add more or less of the garlic and ginger depending on your personal taste.

If you don’t have Chinese /napa cabbage you can use any other kind of cabbage. Cucumbers, bokchoy, carrots and cauliflower are good too.