Shape Cookies for School -- vegan, sugar free, nut free, grain free, gluten free

It's my son's first school Hallowe'en party, and I thought I'd send some healthy treats with him. I noticed that his friends all eat lunches almost entirely comprised of sugar -- white bread sandwiches, jello, packaged rice crispy bars, chocolate chips, packaged cookies, and juice by the gallon -- so I figured if these taste too healthy, they will wind up in the garbage. I upped the sweetness factor with some white stevia powder, but stuck to ground seeds and coconut flour. I think the taste is terrific, and hopefully the cute shapes will go a long way to winning over the raging sugar-food addicts that are my son's classmates. My son thinks they are delicious, and we made pumpkin shapes. Hopefully, success ...

ingredients:

1 cup boiling water
1 cup dates
1 tbsp apple cider vinegar

2 tsp egg replacer + 1/2 cup water

1/4 cup extra virgin coconut oil

1 tsp sea salt
1 tbsp ground vanilla
1 tsp ceylon cinnamon
black pepper
1 tbsp vanilla extract
1/2 cup coconut sugar
1 tsp white stevia powder

1 cup raw cacao powder
2 tbsp carob powder

1/2 tsp baking soda

1/2 cup ground flax seeds
1 cup ground shredded coconut
1/4 cup ground chia seeds
1/2 cup finely ground sunflower seeds
1/2 cup finely ground hemp hearts

1/2 cup coconut flour


directions:

1. combine the hot water with the dates, add the coconut oil and set aside for 10 minutes
2. add the egg replacer mixed with water and puree with a hand blender
3. add the apple cider vinegar, sea salt, vanilla, cinnamon, pepper, coconut sugar, and stevia, and puree
4. add the raw cacao and the carob, and blend
5. mix in the baking soda
6. add the ground flax seeds, ground shredded coconut and ground chia seeds, and mix in by hand.
7. add the coconut flour, and mix well
8. place the dough on a piece of parchment paper, wrap, and put in an airtight container in the fridge for a few hours
9. preheat the oven to 345 once dough is chilled
10. roll out the dough in small portions between 2 sheets of parchment paper
11. cut with your favourite cookie cutters
12. bake at 345 for 14 minutes +-
13. cool on a wire rack and store in an airtight container

Autumn Crockpot? C'mon and get your Vegan on!

I love crockpot season. Basically, any time of year that isn't hot is crockpot season around here. This week's rainy weather has made comfort food a must.

ingredients:

2 tbsp extra virgin coconut oil

1 medium onions -- finely chopped
2 cloves of garlic -- finely minced

2 cups beluga lentils (or dupuy)
3 cups diced celery
1 small green cabbage, diced
2 cups diced sweet potatoes
1/4 cup dried mushrooms finely crumbled


1 tsp chili powder
1 tbsp sea salt
black pepper
1 tsp cumin
2 tbsp marjoram

1 400 ml can coconut milk
2 cans water


directions:

1. layer ingredients in the order listed
2. pour the coconut milk on last
3. cook in the crockpot for 6 hours
4. stir well

Giant Limas simmered in Tomato -- toothsome, vegan, gluten free, and great

I really like this dish. My husband says it reminds him of lasagna. The first time I made it, I used yellow tomatoes. I lie the toothsome quality of the giant limas. A far cry from the hated freezer-burn lima beans of my childhood.

ingredients:

4 tbsp extra virgin coconut oil

1 medium onion, finely chopped
2 cloves of garlic, finely minced

3 cups dried giant lima beans, boiled for 2 minutes, soaked for 2 hours, and rinsed really well

1/4 cup dried mushrooms

3 L tomatoes, finely diced

1 tbsp sea salt
1 tbsp marjoram
1 tsp chili powder
black pepper


directions:

1. In a large pot, melt the coconut oil
2. layer in the garlic and onion
3. layer in the rinsed and drained giant limas
4. crumble on the mushrooms
5. layer on the tomatoes
6. sprinkle on the seasonings
7. simmer for 3 hours
8. stir
9. simmer for at least 1 more hour, or until the water from the tomatoes has been absorbed

Savoury Chickpea flour and Carrot Dinner Cake -- gluten free, grain free, vegan

In as much time as it takes to grate a few veggies, this dish can be prepped and thrown in the oven. I cheated and used the grater blade on my food processor this time because I was in a big hurry to get it into the oven. I've been really into chickpea flour lately, but the simplicity of this dish makes it a winner as well as delicious. Great for siding other things, or as a meal in itself.

ingredients:

2 cups shredded carrots
2 cups shredded sweet potato

2 tsp extra virgin coconut oil
2 cups water warm
2 cups chickpea flour
1/2 cup ground flax seeds

1 tsp sea salt
2 tsp chili powder
2 tbsp marjoram
1/2 tsp granulated garlic


1/2 tsp baking soda

2 tbsp apple cider vinegar

2 cups shredded carrots

2 cups shredded sweet potato

directions:

1. combine the batter ingredients with a whisk
2. add the shredded veggies
3. add the baking soda
4. add the apple cider vinegar
5. pour into a greased 3L glass baking dish and bake at 345 for 90 minutes

Hallowe'en Chocolate and or Chocolate Chip and Oatmeal Cookies-- Vegan hallowe'en treats

Today I made cookies to give out at Hallowe'en. I don't feel good about supporting processed food manufacturers, so I like to manufacture my own processed food instead. These spelt and oatmeal cookies tread the line between junky and okay. If you made them with coconut sugar instead of brown sugar, they would be more virtuous still. I made them vegan especially because I live in an area with a large South Asian population, and many of my neighbours are vegetarians. However, if you are not vegan, you can just sub in eggs for the egg replacer. Finally, they have the option of being chocolate chocolate chip or just chocolate chip. We made both!!!  Important note: I will label the wrapped cookies with my address and ingredients, so that they don't immediate get thrown in the garbage .... I hope.

photo by zephyr (4 years old)

photo by zephyr

ingredients:

1/2 cup butter (melted)

1 cup dark brown sugar

1 cup water

2 tsp egg replacer + 1/2 cup of water mixed together (or 2 eggs beaten up)

1 tbsp vanilla extract
1 tsp orange extract (optional)

1 tsp sea salt

1 tbsp ceylon cinnamon
1 tbsp ground vanilla bean

4 cups large flake oats

1/2 cup raw cacao (optional)

1/2 tsp baking soda

2 cups organic spelt flour

1 1/2 cup semi-sweet chocolate chips 

directions:

1. put the oats  in a bowl and set aside 

2. combine butter and sugar in a second bowl

3. mix in the eggs or egg replacer to the butter and sugar

4. add the vanilla extract and vanilla

5. add the ceylon cinnamon and the sea salt, add the water

6. combine the oat mixture with the egg/butter/sugar/water mixture, and add the cacao if using

7. let the combined mixtures sit for  1 minute.

8. add the baking soda and stir

9. add the flour, and mix well

11. add the chocolate chips, and stir well.

12. drop by spoonful onto a lined baking sheet. Flatten and shape with a damp fork.

13. bake in a preheated oven at 345 for about 14 minutes

makes 5 dozen  cookies

Chocolate Orange -- yes, be jealous!! -- another school snack

Chocolate and Orange? What the what? It's just, I wanted to!!!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

1 cup raw cacao powder

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut

1 1/2   tsp orange extract or 1 tsp peppermint extract

1 cup pitted honey dates

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the orange extract and pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

Savoury Movie Snacks -- gluten free, grain free, healthy options

My son announced to me that he would like to eat these during our 'family movie' night. Our family movie night ritual involves eating snacks while watching a movie that we take turns picking. When my husband picks, it's usually some classic like Swiss Family Robinson or The Nutty Professor. When my son picks, it's generally something he's seen before like Bolt or Robots. When I pick, it's usually something questionable like A Dolphin's Tale (that turned out to be pretty moving) or Big Miracle that involves animals in need and people who care enough to try to help them, or people in need and the animals that try to help them.

Movie snacks are along the lines of popcorn or breakfast cereal flakes or grapes, but for some reason my son became fixated on these for movies snacks. So: garlicky savoury goodness it is. I'm not gonna complain.

They don't just have to be for movies. I just ate one for breakfast.

ingredients:

3 cups water

6 tbsp extra virgin coconut oil

4 tbsp apple cider vinegar

1 1/2 tsp sea salt

4 tsp chili powder

4 tbsp mesquite powder

3 tsp granulated garlic powder

1 tbsp oregano flakes

1 tbsp marjoram

1 tbsp basil

black pepper

1/4 tsp chipotle powder

1 1/2 cup flax meal

1 1/2 cup shredded coconut, ground up

1/4 cup chia seeds, ground

6 eggs

1 tsp baking soda

3 cups almond flour

directions:

1. combine the ingredients in the order listed

2. pour into a greased 3 L baking dish

3. bake at 345 for 75 minutes

4. when fully cooled, can be sliced into quarters length-wise, then thinly sliced width-wise, laid single layer on cookie sheet, and baked at 250 for 180 minutes or until they are completely dry and crunchy.

crunchy spicy savoury snackiness ...

More School Muffins -- gluten free, grain free, nut free, apple-y goodness

More nut free muffins. After the success of last week's carrot and raisin muffins, I thought I'd try shredding apple to add to these. I used sunflower seeds and coconut flour in these ones, and the taste is wonderful. The texture is delicate, and they are very moist. Variety is the spice of life, or so I've heard.

ingredients:

2 cups water
1 cup dates
1/4 cup extra virgin coconut oil
1 tbsp lemon juice

4 eggs

1 tsp sea salt
2 tsp ground ginger
1 tbsp ceylon cinnamon
1 tsp saigon cinnamon
1 tsp korintje cinnamon
1 tbsp ground vanilla bean

1 cup shredded coconut
1/2 cup ground flax meal
1/4 cup ground chia
1/2 cup ground sunflower seeds
1/2 tsp baking soda

1/4 cup coconut flour

2 cups shredded apple

directions:

preheat the oven to 345

1. combine the dates, coconut oil, and warm water and let sit for 15 minutes

2. puree with with a hand blender

3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again

4. stir in the  chia seeds, flax meal, shredded coconut, sunflower seeds, baking soda, and coconut flour

5. stir in the shredded apple

5. scoop the batter into prepare muffin cups

6. bake at 345 for 50 minutes

macaroons -- vegan, gluten free, sugar free etc

I like the simplicity of these cookies. I think they are versatile -- would lend themselves to various sweeteners -- maple macaroons anyone? -- as well as various flavours. I have some Orange and Lemon organic flavour (basically it's essential oil) that I'm looking forward to taking for a spin.  Anyway, I kept it plain and uncomplicated this time, and they were very quick and very easy to make. They are not as puffy and soft as the usual macaroons -- maybe I'll soak the coconut next time. I like 'em!

ingredients:

1/2 cup water + 2 tsp egg replacer
1/2 cup coconut sugar

1/2 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1/4 cup ground chia seeds

3 cups shredded coconut



directions:

1. combine the ingredients and stir really well
2. roll into balls and flatten, place on a lined baking sheet
3. makes 24-28 cookies
4. bake at 345 for 16 minutes

Veggie bake up -- gluten free vegan goodness

So, I thought it would be fun to go all v*gan on your ass. The thing is, this turned out so delectable that  I am already looking forward to leftovers for dinner tomorrow night. Just the right mix of flavours, and completely satisfying. Easy to make, and pleasing to people of all ages, this dish goes great with a side of greens or quinoa or both. My four year old devoured his, and my husband had thirds. You get the picture. Additionally, it is grain free, gluten free, and free of pretention and bad attitude (too bad I can't say the same about me).

ingredients:


2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground
1/4 cup ground flax meal
2 cups chick pea flour
1 cup water
4 tsp egg replacer + 1 cup water OR 4 eggs
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the egg replacer  and water with the water, and add the chickpea flour, ground flax, ground sesame, ground cashews, and seasonings
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 60 minutes

8. serve with chopped and sautéed rapine, sautéed broccoli, and fluffy quinoa. lovely!


p.s. just wanna say re: rapine -- chopped and sautéed in coconut oil with a little sea salt = divine!! I could eat my weight in rapine swear.

School Chocolate Energy Bars -- no nuts!

Seeing as he is a raging chocolate addict, these little morsels please my son tremendously. The versions I make for home -- with almonds or almonds and peanut butter -- are verboten for school. However, the substitution of such goodies as pumpkin seeds and hemp hearts gives us super foods aplenty to replace our longed for tree nuts.

Now that I'm upping my game to contend with the school snack programme, I'm trying to bribe my son into forgetting the taste of the jam sandwiches he was given everyday at school without me knowing ... 

Call me crazy, but I just don't think kids need to eat junky food everyday for snacks. I don't think it fuels them, and I don't think it does them any favours. 

Now, I'll stop this post before I type out en entire dialogue between a chocolate energy-bar and a jam sandwich ...

ingredients:

1/2 cup raw pumpkin seeds

1/4 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

1 cup raw cacao powder

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut

1 cup pitted honey dates

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

More School Superfood Energy Bars -- no nuts!

I just found out they have a snack programme at my son's kindergarten. Yay. Unfortunately, in addition to fruit or vegetables, they are given jam sandwiches, cream cheese sandwiches, melba toast, and sugar laden yogurt. Control-freak, helicopter mother to the rescue. I send these with him as an alternative to the sugar, sugar, and more sugar offerings they are provided with. P.S. isn't it  kind of weird that they've been feeding my kid for a month without telling me?

ingredients:

1 cup raw pumpkin seeds

1 cup shredded coconut

1/4 cup organic sesame seeds

1/4 cup flax meal

1/4 cup wheat grass

1 tbsp maca powder

2 tbsp hemp hearts

1 tbsp ground vanilla bean

1 tbsp ceylon cinnamon (if you don't have ceylon, skip this part, because saigon or korintje won't work)

1 tsp sea salt

2 tbsp carob powder

1 cup pitted honey dates

1/2 cup goji berries

1/2 cup golden berries

1/4 cup sesame butter (tahini)

1/4 cup extra virgin coconut oil

1/2 cup coconut butter

directions:

1. in a food processor, combine the raw almonds, pumpkin seeds, shredded coconut, sesame seeds, flax meal, wheat grass, vanilla bean, ceylon cinnamon and sea salt

2. turn on and process until it resembles sand

3. add the dates, goji berries, and golden berries and pulse and then process until ground up

4. add the coconut oil, and pulse

5. add the coconut butter, and pulse

6. divide between 2 square silicone pans, score into pieces, and freeze

7. when fully chilled, break along the score lines, and store in airtight containers in the fridge.

Mac 'n' cheese -- the kind that is good for you

My husband and I were going out to my IFA2 improv show at the Second City (I managed neither to fall on my face nor my arse yay), and I wanted to make something that could be cooked ahead of time, and then eaten by my son and my sister and beau (his babysitters -- thanks Sandra and Dave). I also want it to be something that would be easy to choke down by a four-year old who is at times recalcitrant these days. Success. This dish was comfort food at its best -- and chock full of 'good for you'. Sided with sautéed broccoli, raw spinach, or whatever you like, it's a taste-bud pleaser. It can also be made in advance, and frozen, then cooked from frozen.

ingredients:

375 g spiral pasta -- if you like gluten, go for kamut, if you hate gluten, go for your fave gluten free

6 - 8 eggs (depends on the size -- we had 2 cups of beaten egg)
2 cups of milk

200 g shredded cheese -- cheddar, mozzarella, and swiss


1 garlic clove, finely minced
2 medium  onions, finely chopped

2 cups shredded carrots
1 large shredded sweet potato

2 tbsp coconut oil

sea salt
black pepper

1/2 cup finely ground raw cashews
1/4 cup finely ground white sesame seeds

directions:

1. sauté the shredded vegetables in coconut oil with a little sea salt and pepper until the onion is translucent -- allow to cool
2. put your rotini in a big bowl
3. beat the eggs and mix with the milk, and pour over the noodles
4. add the shredded cheese and the cooled vegetables (I had a tiny bit of swiss and cheddar, and a 200 g package of mozzarella -- it all went in).
5. add the ground raw cashews and sesame seeds
6. pour into a greased 3L baking dish, and let sit for at least 15 minutes to let the noodles absorb as much as possible before cooking
6. bake at 345 for 1 hour
7. let cool for 15 minutes before serving
8. serve with green vegetables

Carrot and Raisin School Muffins -- gluten free, grain free, delicious, moist, nut free goodness

In celebration of the season, I'm making carrot muffins. Which season? Carrot season! No idea what I'm talking about. But these are delicious, great for you, and school appropriate because once again they have no nuts. Sigh. They have that wonderful combination of spices that works particularly well for carrot cake. Moist, too. But go ahead and use a copious smear of butter. You know you want to ...

ingredients:

2 cups warm water

1/4 cup extra virgin coconut oil

1 cup pitted honey dates

1 tbsp lemon juice

1 tsp sea salt

1 tbsp ground vanilla bean

1 tbsp ceylon cinnamon

1 tsp ginger

1 tsp saigon cinnamon

1 tsp korintje cinnamon

2 tbsp carob powder

black pepper

1/4 cup ground chia seeds

1/4 cup ground sesame seeds

1/2 cup ground flax meal

1 cup shredded coconut, ground

1 cup pumpkin seeds, ground

4 eggs

1/2 tsp baking soda

1 1/2  cup shredded carrot

1/2 cup raisins

directions:

preheat the oven to 345

1. combine the dates, coconut oil, and warm water and let sit for 15 minutes

2. puree with with a hand blender

3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again

4. stir in the baking soda, chia seeds, sesame seeds, flax meal, shredded coconut, pumpkin seeds

5. stir in the shredded carrot and the raisins

5. scoop the batter into prepare muffin cups

6. bake at 345 for 50 minutes

Low-Fat should not be a selling point!!

Mini micro-rant this morning: low-fat does not mean something is good for you. Fat is good for you. Fat is great for you. And not franken-fats, either. Good old fashioned fat. Fat in butter and cheese. Fat in avocado. Fat in coconuts. Fat in nuts and seeds. Eat it. Embrace it. Love it. Don't eat the egg-white and throw away the yolk. Don't buy fat-free yogurt. Buy the highest fat yogurt you can find, and savour every bite.

News flash: sugar can be bad for you!!! Sugar undergoes lipogenesis in your liver and stores as fat. Sugar makes you hungrier. You know what they replace fat with when they make a product fat-free? Sugar and starch. You are better off eating something in its natural form.

I'm not talking deep-fried stuff. That's not going to cut it. I'm talking food in its unadulterated form. Eat an entire avocado and a handful of almonds and walnuts and a lovely big piece of cheese with a plate full of spinach leaves. Chances are if you do that you won't even have the desire let alone the room for cookies after. Eat organic peanut butter by the spoonful. Drink 5% raw milk. Dress your quinoa generously with coconut oil or butter.

Humans need fat. Humans love fat. Fat is great for your skin and your hair and your cellular processes and your brain and your beauty. Fat keeps you lean and healthy!

Don't tell me how great something is because it's low fat or fat-free. Don't buy into the hype. Eat real food. Mostly plants. Watch your portion size. Watch your sugar intake. Load on the fat.

This message has been brought to you by my 25 inch waist.

Giving Thanks -- Our Thanksgiving Dinner

This Thanksgiving I had the great pleasure of a wonderful meal in our happy home with loved ones. For this I am truly grateful. I am grateful for my  home, my ridiculously long dining table, for a delicious meal, and that people can put up with me long enough to share a meal with me.

I have much to be grateful for. I live in a country that has freedom enough that I can stand up for what I believe without disappearing in the middle of the night due to  my convictions. I live in a country in which I can work for the change I wish to see in the world. My family enjoys good health. I have the wherewithal to pursue my ambitions and even my dreams. I get to spend a lot of time with my husband and my son. My son has never ever known what it is to not have a meal to eat, clean water to drink, a bed to sleep in, and a roof over his head.

I have met people who inspire me, support me, encourage me, appreciate me, and even laugh at my (sometimes inadvertent) jokes.

I have made mistakes and have been forgiven for them, even by myself.

I guess the trick to Thanksgiving is to remember to be grateful and thankful the other 364 days of the year.

And, dear reader, I am grateful to you for reading, even if it's just today.

And now, without further ado:

Our Thanksgiving dinner:

Butter Nut Squash Soup with Socca
Kale with Parsnips (thanks Mike)
Spaghetti Squash with Rosemary and Butter (thanks, Sandra)
Cauliflower with Cheese (thanks, Dave)
Salmon for the Carnivores among us (thanks, Ted and Sarah)
Apple Tarts
Pumpkin Pie
Carrot Cake (thanks, Riva)

And for this, I am truly grateful.

Thanksgiving Socca -- to go with the butternut squash soup

I thought a little chickpea pancake square with a bowl of soup would start our thanksgiving meal off nicely. And you know what? I was right.

ingredients:

2 cups warm water
2 tbsp extra virgin coconut oil
2 tbsp apple cider vinegar

1/2 tsp sea salt
1/2 tsp chili powder
1/2 tsp cumin
1 tsp marjoram
black pepper


1/2 cup ground flax
1 cup chickpea flour



directions:

1. combine ingredients
2. whisk
3. pour onto a cast iron griddle and bake for 115 minutes at 345
4. serve small squares with the butternut squash soup

butternut squash soup -- naturally gluten free, vegan, and so yummy

I thought it would be fun to make butternut squash soup. Now, squash is generally sweet and rich tasting, so I said to myself, self, what would balance that nicely? Well, these big ol' tomatoes from my mother's garden might do the trick. Yes, yes indeed. So, after oven roasting all the veggies and making stock from leek greens, the combine results were greater than the sum of their individual virtues. The colour is a little day-glo orange, but not without charm. The taste? Mellow but not staid, sweet but not cloying, peppy but not obnoxious. Definitely a keeper!

roasting veggies:
ingredients:

1 small butter nut squash -- about 6 cups cubed

1 onion diced

2 garlic cloves chopped

2 lbs tomatoes (about 4 cups cubed)



1 1/2 cups carrot sliced

2 tbsp extra virgin coconut oil


directions:

1. melt the coconut oil in a large casserole or cast iron dutch oven. Cube and chop the squash, carrots, onions, garlic, and carrot then toss with the coconut oil in the casserole.
2. pile on the chopped tomato
3. bake at 345 for 2 hours
-------------------------------------------------------

leek broth --
ingredients:

1 bunch of leek greens
10 cups water

directions:

simmer for a few hours, then strain

-----------------------------------------------------

soup:

directions:

1. combine the cooked vegetables and 4 cups of broth, then puree the vegetables
2. season with salt and pepper to taste
3. bring to a simmer and serve hot

I used:

3 tsp sea salt
1/2 tsp chili powder
1/2 tsp cumin
1 tsp marjoram



Fantastic. Stupendous. Delicious. Excellent.