2 cups cooked garbanzo beans
1/4 cups tahini or sesame meal
1 clove garlic (minced)
6-8 TBSP lemon juice
Dash of hot pepper
1 TBSP olive oil (optional)
Sea Salt to taste

Directions: Mash or puree garbanzos with the rest of the ingredients.  Spread on plate and garnish with parsley and a drizzle of olive oil.  Serve as a dip with pita bread.

Winter Sunshine Soup

1 cup yellow split peas, soaked
2 qt. of water
1 five-inch piece of kombu, soaked
1 onion, chopped
2 carrots, sliced
1 cup winter squash, diced
1/2 cup parsley, chopped
pinch of sea salt
miso to taste

Directions: Place the peas and kombu in a large soup pot with the water. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the onions, carrots, squash, and salt to the pot (and any other spices your body wants). Simmer until the peas and veggies are tender.
Dilute the miso with the broth and then add to the soup, along with the parsley. Simmer another 5 minutes. Serves 8.

Curry’s Rockin’ Chai Tea Recipe!

This is a recipe to be modified to suit your taste.

First, buy the following ingredients from the Outpost store (or other health food store):

4 TBSP Green Cardamom Pods, crushed
1 tsp whole cloves
10-15 2″ cinnamon sticks
1 tsp black pepper corns
6 quarter-sized pieces fresh ginger root
4-6 cups milk alternative (almond milk)
2 black tea bags (optional)
Optional: few drops stevia extract as sweetener (stevia can also be bought in a powder form)

Directions: Bring 1 ½ gallons of water to a boil in large pot. Add above herbs. Lower heat to a simmer & simmer for 60 minutes. Strain herbs. If you prefer to add black tea, at this point steep black tea bags for 5-10 minutes (steep: to let tea bags sit in hot water). The final step is to add milk substitute & stevia & serve warm. Refrigerate remainder of tea, for later use (re-heat before drinking again).