Recipes

Northern White Bean & Fennel Soup

2 Cups Great Northern White Beans 3.5 cup water 1 tsp spike seasoning 3 cloves fresh garlic 1 tsp fenugreek 1 tsp mineral salt ( French sea salt or Redmond Mineral Salt) 1 whole red onion 1 tsp ground pepper 1 whole fennel 2 tsp cold pressed olive oil

1. Soak Northern White Beans overnight 8-24 hours before cooking. Then place in crock pot on low for 12-15 or more hours or on high 6-10 hours. On stovetop, cook for 2.5 hours on med heat.

2. Half way though cooking time, add all seasonings: salt, spike, pepper, fenugreek.

3. Chop garlic and red onion finely then add to beans.

4. After beans are cooked. Take whole fennel, chop up bulb, and steam in separate pot until soft. Add to beans and puree in blender or with hand blender until thinned, or mash with potato masher.

5. Add olive oil and serve.

White Yam with Super Seed Spread

1.5 cup ground flax seed. 1.5 cup pumpkin seeds 1 tsp vanilla 4-6 medium to large white yams 2-4 tsp maple syrup 1 cup whole milk 1 egg 1 tsp nutmeg Half lemon squeezed for juice

2. Peel and chop white yams into small squares or chips. Steam until soft, or bake in oven on 350 degrees until soft.

3. In a mixing bowl, add yams, whole milk, vanilla, nutmeg. Mash with together with potato masher, blender or hand blender until desited consistency. I prefer no lumps.

4. Pour over pumpkin and flax seeds and bake for 35-35 minutes in over on 350.

5. Serve and enjoy.

Northern White Bean
& Fennel Soup

2 Cups Great Northern White Beans
3.5 cup water
1 tsp spike seasoning
3 cloves fresh garlic
1 tsp fenugreek
1 tsp mineral salt ( French sea salt or Redmond Mineral Salt)
1 whole red onion
1 tsp ground pepper
1 whole fennel
2 tsp cold pressed olive oil

1.5 cup ground flax seed.
1.5 cup pumpkin seeds
1 tsp vanilla
4-6 medium to large white yams
2-4 tsp maple syrup
1 cup whole milk
1 egg
1 tsp nutmeg
Half lemon squeezed for juice