From a dear friend and great cook the Macrochef! And he has a great sense of humor!

Teff – is the newest of the new/ancient grains.  Originally a staple food of Ethiopia, teff is now grown in Idaho.  Only 1/150th the size of wheat.  It is a concentrated powerhouse of nutrients. Teff is relatively inexpensive and snap to make. Bring 3 cups of water and a pinch of sea salt to a boil. Add 1 cup of teff, cover, and simmer 15-20 minutes or until water is absorbed. Stir occasionally toward the end of cooking time.Serve with  sprinkled with chopped walnuts, almonds, pumpkin seeds Read more...

Orange Sesame Cookies Makes 30 to 35 cookies Pre heat oven to 350 degrees   1 ½ C oat flour 1 ½ C rolled oats partially ground in the food processor ½ t sea salt 1 t baking powder 1/3 C sesame seeds, toasted ½ C maple syrup ¼ C apple or orange juice ½ C tahani aka sesame butter 1 t orange extract 2 t vanilla extract Grated rind of ½ orange 2 T fresh orange juice 1 T water Mix dry ingredients Whisk wet ingredients Add liquid to dry and blend. Drop by tablespoon on Read more...

Corn and Squash Miso Soup one of my favorite quick soups recipes 2 t olive oil 1 onion, chopped 2 garlic cloves, minced 1 six-inch strip of wakame sea vegetable 3 C water or soup stock 3 C buttercup or any winter squash, skinned and cubed 1 celery stick, sliced 1 C corn (fresh or frozen) 4 T rice miso (light colored) Celery leaves or parsley for garnish Heat oil in a heavy stainless soup pot. Sauté the onions and garlic until the onions are translucent. Add the water, squash and celery to the Read more...