January 3, 2026

January Recipes

Warming quick soup

  • 3-4 medium sized cooked potatoes
  • One large yellow onion chopped
  • Four garlic cloves minced
  • Any frozen vegetable mix (like peas, carrots, corn, peppers)
  • Vegetable broth 4 cups/ 800ml
  • 1 TBS of curry spice
  • 1 TBS of fresh grated ginger
  • Sea salt and fresh cracked black pepper to taste

 INSTRUCTIONS:

  1. Cut 3 cooked potatoes in cubes, put in a pot with chopped onion, vegetables, curry, ginger and add vegetable broth.
  2. Bring to a boil, then turn down the heat to a minimum and cover with the lid.
  3. Mash one potato in a separate bowl or in a blender with some vegetable broth, then add to the pot. Bring to the final boil. This creates the thickness and gives soup a creamy consistency.
  4. Then, add minced garlic, turn off the heat and let it stand for 5 minutes.
  5. Serve with fresh chopped parsley or cilantro.

 
Ginger cookies

  • 12 oz dates pitted and soaked for 30 minutes
  • 2 cups of oats ground finely
  • ½ cup of soaked raisins
  • 1 teaspoon of pure vanilla extract
  • 2 teaspoons of fresh ground ginger
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of ground cloves

 Preheat oven to 350°F/ 185C. Line a cookie sheet with parchment paper or a silicone baking mat.
In a food processor combine dates, ground oats, raisins, vanilla, ginger, and cloves. Process until it forms a pliable dough.
On the cutting board shape a flat big cookie from the dough. Then cut into 12 sectors with the knife. Then shape a ball from each sector, putting it on the cookie sheet and flattening it with your palm.  
Bake for 25 to 30 minutes, rotating cookie sheet halfway through baking. Let cool for 10 minutes on cookie sheet. Store cookies in an airtight container in the refrigerator for up to 1 week or freezer for a month.