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and blend until well mixed. Use to brush on vegetables, chicken, or meat before and during grilling or broiling. Makes one-half cup.

SOUPS

Chicken Vegetable Soup

6 c water

Meat of 1 whole chicken,

diced

2 cloves garlic, minced

1 yellow onion, diced

1 bay leaf

1 tsp black pepper

6 fresh tomatoes, diced

2 small zucchini, sliced thin

3 carrots, diced

In a large pot, combine water, chicken, garlic, onion, bay leaf, and pepper. Bring to a boil. Reduce heat, cover, and simmer for about two hours or until chicken is tender. Remove bay leaf and discard. Add remaining ingredients, and bring to a boil. Reduce heat and cover. Simmer for about twenty minutes or until vegetables are tender. Serves six.

Gazpacho

4 large tomatoes, chopped

1 small onion, coarsely chopped

1 clove garlic, peeled

1 c unsalted tomato juice

2 T lemon juice

Pepper to taste

Cayenne pepper to taste

(optional)

1 sprig fresh parsley

4 ice cubes

1 medium cucumber, peeled

and coarsely chopped

Blend all ingredients in a blender or food processor until vegetables are small but not pureed. Serves two.

Source: Cooking Healthy with One Foot Out the Door by Polly Pritchford and Delia Quigley. Summertown, TN: The Book Publishing Company, 1995.

Paleo Zucchini Soup

2 T olive oil

1 red onion, chopped

5 cloves garlic, minced

2 qts water

2 c cooked, chopped beef,

chicken, or pork

2 T dried basil

2 T dried parsley

2 T dried thyme

1 T black pepper

2 c chopped carrots

2 c chopped celery

2 c chopped zucchini

2 c fresh chopped

tomatoes

½ c fresh chopped parsley

Heat olive oil, and sauté onion and garlic. Bring water to a boil, and add sautéed onion and garlic, meat, basil, parsley, thyme, and pepper. Lower heat, and simmer for one hour. One hour before eating, add carrots and celery. One-half hour before eating, add zucchini. Ten minutes before eating, add chopped tomatoes and fresh parsley. Serves six.

Spicy Tomato Soup

8 fresh tomatoes, pureed

1 c water

¼ c diced green chilies

1 c chicken broth

1 red onion, finely minced

2 cloves garlic, minced

¼ c diced chives

1 bell pepper, diced

1 tsp cayenne pepper

1 tsp paprika

Combine all ingredients in a large soup pot, and cook on low heat for one hour. Serves six.

FRUIT DISHES AND DESSERTS

Kyle’s Apple Breakfast

1 large apple (any type),

chopped into bite-size pieces

1 medium carrot, grated

Handful of raisins

Cinnamon

Mix the apple, carrot, and raisins in a bowl, and sprinkle cinnamon over the top. Serves one.

Almost Frozen Mashed Bananas

3-4 ripe bananas

1 tsp natural vanilla extract

Mash bananas with fork or potato masher in a bowl, and thoroughly stir in vanilla. Put mixture in freezer for twenty to thirty minutes, until it is thick but not frozen solid. Serves three to four.

Fresh Cinnamon Applesauce

6 apples

2-3 T fresh lemon juice

1 tsp cinnamon

Core, peel, and slice apples. Combine with lemon juice in blender until smooth. Sprinkle with cinnamon and serve. Serves two.

Emerald Bay Fruit and Nut Mix

½ c walnuts

½ c pecans

½ c raisins

½ c chopped fresh apples

½ c almonds

½ c chopped Medjool dates

2 T lemon juice

1 tsp cinnamon

Combine all nuts and fruits in a large serving bowl. Mix in lemon juice and cinnamon. Serve in small bowls. Serves four.

Baked Walnut-Cinnamon Apples

4 apples

1 c raisins

¼ c chopped walnuts

¼ tsp cinnamon

½ tsp natural vanilla extract

½ c water

Heat oven to 375 degrees. Core and pierce apples with a fork in several places around the center, to prevent them from bursting. Mix raisins, nuts, cinnamon, and vanilla in a small bowl. Fill center of each apple with this mixture. Place in a glass baking dish, and pour water into pan. Cover with foil, and bake for about thirty minutes or until tender. Serves four.

Peach-Almond Delight

3 fresh peaches

4 oz slivered almonds

2 T diced Medjool dates

1 tsp natural vanilla extract

2 tsp cinnamon

Wash the peaches, and cut each one into eight sections. Mix with the almonds and dates, and