journey of life

1 meaty ham bone or 1 large ham hock*
6 cups water
1 1/2 cups dried lentils
2 cups sliced carrots, about 3 to 4 medium carrots
1 cup chopped celery
1 cup chopped onion
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf

In a stock pot, combine ham bone, water, lentils, carrots, celery, onion, salt, sugar, pepper and bay leaf. Cover and bring to a boil; reduce heat and simmer for about 1 hour, or until lentils are tender.
Take out ham bone or hock and remove meat.

Chop meat and return to lentil soup. Remove bay leaf. Lentil soup serves 6.

*If you don’t have a ham bone, use leftover ham.

6 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons ground oregano
1 tablespoon sweet basil
2 tablespoons crushed parsley
1 teaspoon powdered rosemary
1 teaspoon paprika
1 teaspoon black pepper

3 tablespoons paprika
3 tablespoons chili powder
2 teaspoons black pepper
1 tablespoon oregano
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
3 tablespoons granulated onion
1 tablespoon celery seed
1 tablespoon kosher salt
2 tablespoons sugar
1 tablespoon basil
3 tablespoons garlic powder

2 cups whole wheat flour
1/2 cup soybean flour
1 cup skim milk or water
1 tablespoon honey
1 tablespoon canola or sunflower oil
1 teaspoon sea salt

Mix whole wheat flour, soybean flour, and sea salt. Then add skim milk or water, canola or sunflower oil, and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another half hour. Flatten walnut-size portions into small cakes. Bake in a 400° oven for half an hour.

1 3/4 cups whole wheat flour
1/2 cup oatmeal
1/2 cup cornmeal
1/4 cup liver powder (available at health food stores)
2 tablespoons brewer’s yeast powder
1/4 cup bone meal powder
3 tablespoons powdered mild
2 eggs, lightly beaten
3 tablespoons wheat germ oil (vegetable oil or bacon drippings may be used instead)
1/2 cup water

Preheat oven to 325° F. Combine flour, oatmeal, cornmeal, liver powder, brewer’s yeast, bone meal, and powdered milk in a food processor or blender, or mix in a large bowl. Stir in eggs, oil, and water, mixing thoroughly. The dough will be stiff and dry. Remove dough to a lightly floured surface or pasty cloth. Roll or pat into a rectangle that is 1/4 to 1/2 inch thick. Cut into bone shaped biscuits with a small knife or use a bone shaped cookie cutter. Roll the leftover scraps of dough and cut into shapes until all the dough is used. Place on a lightly greased or parchment lined baking sheet, and bake for 40 to 60 minutes until brown and dried through. Cool on a rack.

3 cups oatmeal, uncooked
1 cup cold-filtered water
1 1/2 cups whole wheat flour (or rye flour)
1 tablespoon parsley, chopped
2 egg yolks
2 tablespoons raw honey
1 teaspoon baking soda
2 cloves garlic, chopped (optional)

Mix all the ingredients and spoon onto a greased cookie sheet. Bake for 12 to 15 minutes at 350° F. Place on cooling rack and store in refrigerator for up to two months.

Heat 2 cups of heavy cream to 100° F. Mix in 2 tablespoons buttermilk or sour cream. Place in a jar, cover, and let sit at room temperature for six to eight hours. Chill until thickened. The mixture will keep, refigerated, for 2 to 3 weeks. It makes a delicious topping for fruit pies and other desserts, a garnish for soups, and can even stand in for clotted cream at afternoon tea. Can also combine with vanilla extract or honey.

2 tablespoons paprika
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons dried onion
1 tablespoon ground cumin
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons cornstarch

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powder