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  Curry cruz's (kwanzaa) yam soup
 
Yield: 12 Servings
 
1 lg Onion; chopped      4 ea Garlic cloves; minced
1/4 c Olive oil      1 md Red bell pepper; chopped
2 tb Ginger minced      12 ea Cloves; ground
1 ts Cumin seed; ground      1/2 ts Mustard seed; ground
1 ts Ground cardamom      1/2 ts Turmeric
1/2 ts Ground cinnamon      1/4 c Tamari
28 oz Canned whole tomatoes      1 lg Sweet potato
1/2 lb Broccoli      1 lg Potato
2 qt Boiling water      1 c Frozen corn
1 c Cut green beans      1 c Frozen peas
1/2 lb Fresh kale
 Salt In a large soup kettle saute onion and garlic in oil over medium heat. When the onions begin to soften add the bell pepper and fresh ginger. Mix the ground cloves cumin mustard seed cardamom turmeric and cinnamon. Sprinkle over sauteed vegetables and stir. Add soy sauce and juice from the canned tomatoes. Let the mixture boil then turn the heat down cover and simmer gently while you prepare the sweet potato. Peel the sweet potato cut out any blemishes and cut into 1" cubes. Add to the pot along with 1 cup water. Bring to a boil turn heat down cover and simmer 20 minutes. Watch carefully and stir occasionally to keep from sticking. Chop the broccoli stem and florets into bite-sized pieces. Wash the white potatoes well and leaving the peel on chop into 1" pieces. Add broccoli and potatoes to the pot with 2 quarts boiling water. Cover and cook for 20 minutes. Chop the tomatoes into small pieces. Add to the pot along with frozen corn beans and peas. Cover and cook for another 20 minutes. Wash the kale remove the stem ends and tear the leaves into small pieces. Before adding to the pot taste the broth and add salt as you wish. Add kale and use a wooden spoon to push and stir it down into the soup. Cover and simmer 20 minutes until kale is cooked. Serve immediately. Good served with corn bread. Leftover soup can be frozen. From "The Festive Table" by Ronni Lundy. Farrar Straus and Giroux 1995. In Food Editor Sarah Fritschner's 11/22/95 "Come Celebrate! Successful Holiday Traditions are Wrapped in Flexibility" article in The (Louisville, KY) Courier-Journal. Pg. C5. Electronic format by Cathy Harned.

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Organic Chia Seeds : Almost NO Taste, you can add them To Almost ANY Meal

Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
Organic Chia Seeds are almost tasteless, so they easily disappear into most meals.
When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
Heating the seeds to add them to baking, soups, stews, sauces etc. does not affect their nutritional value.
Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
Find Out more about Digestive Chia Seeds