Joni Sare, cooking instructor

Blog — Tips, Techniques, Recipes & Methods

Raw, dehydrated spinach bread

My favorite Indian spice – this cousin of cumin – is sweet, nutty and pungent. It’s just the right touch in taking dehydrated breads to a new level, to transport you to an exotic far away place. Kala Jeera (black cumin) is a member of the parsley family and is used in Indian breads, soups and sauces, often used in conjunction with fennel, nigella, black mustard and ajwain seeds.

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Plum, Apple, Thyme Slush (or Soup)

A wonderfully refreshing drink. The thyme pulls it away from being a breakfast. And, it’s just too sweet to call it breakfast, unless you use berries and reduce the amount to a 1/2 cup. This version is good for a summer afternoon or evening. Also included is a Bulletproof version.

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