Today we are cleaning the tearoom and the wind is howling outside, so sitting down with a good cup of hot maple tea and taking a break is wonderful. I’m excited about my new Blendtec blender and it will make a “hot” raw soup that is delicious, so I’ll pass it on, so easy too.

• 2 cups of hot water
• 1 Roma tomato -cut in half
• 1 rib of celery -cut in half
• 1 carrot -cut in half
• 1Tbs. taco seasoning
• 1 small slice of Jalapeno pepper
• 3 sprigs of cilantro
• 1 clove garlic
• 1 small sweet onion cut in half
• 1 tsp. vegi. or chicken boullion

Directions: Place above ingredients into blender jar and secure lid. press Soup button.  Add: one half cup tortilla chips and pulse 3 X

Enjoy! CL

Though the skies are clear, we’re still in the deep of Winter and the air is cold in Siskiyou County. There’s still time for hot soup!

2 Tbs. salad oil
3/4 c. onion (chopped)
1 large garlic cove (crushed)
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
6 c. milk
2 pkgs (10 oz. each) frozen chopped spinach (thawed and drained)
1/2 lb. cheddar cheese (shredded)
1/2 lb. shredded Swiss cheese

In a large saucepan, heat oil. Add onion and garlic; sauté over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Add water and bouillon cubes. Heat to a rapid boil, stirring occasionally to dissolve bouillon cubes. Gradually add noodles and salt so that water continues to boil. Cook uncovered, stirring occasionally, until tender, about 6 minutes. Stir in milk, spinach, cheddar and Swiss cheese. Cook until heated through and cheeses are melted, stirring constantly. Do not boil. To serve, sprinkle each serving with paprika and packaged croutons. Serve immediately.

Tea Suggestion: Dragonwell, light oolongs.

For more recipes like this, call or come in to purchase our cookbooks, Ms. Lynn’s Tea Table and Ms. Lynn’s Tea Table and More.

Holiday Nog

2 cups Almond Cream (see below)
1/3 cup raw macadamia nuts
2 tablespoons date paste (see note)
1 teaspoon maple syrup or agave nectar
1 teaspoon flax oil
1 teaspoon vanilla extract
1/4 teaspoon fresh ground nutmeg, plus additional for garnish
1 frozen banana, thawed 5 minutes and broken in two or three pieces

Alissa’s Eggnog

1 baby Thai Coconut (Milk)
1 Banana
1-2 Tbs Agave
Lg amt Nutmeg
2 Vanilla drops

Vita Mix all.

No Egg Nog

1 cup diced pumpkin
1 banana
2 cup nut milk
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cardamom pod seeded

Blend all ingredients together in a blender until smooth. Chill before serving or serve at room temperature.

“Hot” Chocolate

1 cup almond milk
1 or 2 teaspoon raw almond butter (optional, but makes it creamier)
honey or agave nectar to taste
1 Tablespoon raw cacao powder
1 thin slice of fresh ginger, chopped
1 pinch of cinnamon
1 pinch of grated nutmeg
1 dash of cayene pepper or Espelette pepper

Put everything in a blender and mix until until frothy. Garnish with a bit more hot pepper if you like it hot.

Espresso YourSelf Serves 4

3 c Hot water
2 T cacao powder
2 T cocao nibs
1 tsp cayenne
4 pitted dates

Blend well, pour into espresso cups or coffee mugs. Top with Macadamia cream.

Macadamia Cream

1 c macadamias soaked
1/2 c Young thai coconut meat
1/4 c agave
pinch salt
1 tsp vanilla

Blend well, adding cool pure water to help turn. Spoon over warm cacao drink.

Garlic and Bell Pepper Bisque

2 cups water
½ soaked Chipotle
2 med bell peppers
1 large tomato
2 stalks celery
2 med cloves garlic
3 tbls olive oil
1 tsp sea salt

Blend in your blender till creamy and smooth.

Raspberry Dressing

1 shallot chopped (about 1 Tbl onion)
3/4 C frozen raspberries
1/3 C frozen apple juice concentrate or raw honey
1/4 C raspberry vinegar
1 Tbl dijon mustard
1/8 tsp sea salt

Puree until smooth.

Onion Bread

(From the Rawvolution unCook Book.)

3 large yellow onions
3/4 cups flax seed, ground
3/4 cups raw sunflower seeds, ground in food processor
1/2 cup Nama Shoyu
1/3 cups oil

Peel and half the onions. Slice in a food processor (with slicing disc). Place in large bowl and mix with rest of ingredients until thoroughly combined. Spread 2 cups over a Teflex sheet, repeat until all of mixture is used. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.

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