Almond Fudge Brownies

Ingredients: 1/2 c pitted dates (I used 1 cup date and omitted the raisins) 1/2 c raisins 1 cup raw almond butter 1/2 c raw cocoa powder 1/2 c unsweetened shredded coconut 1/2 c plain soy milk 1/2 tsp vanilla extract 1/3 c chopped walnuts (optional) 1/4 coconut for garnish Instructions: In a food processor, chop dates and raisins until very fine. Pour chopped dates and raisins into a bowl and mix in the remaining ingredients, except the 1/4 cup coconut. Press into an 8 x 8" glass baking dish. Sprinkle with coconut, if desired. Refrigerate or freeze.

Rainy Day Lentil Soup

2 cups lentil, uncooked
8 cups water or vegetable stock (I usually do 6 stock, 2 water)
1 med. onion, chopped
2 carrots, thickly sliced (I do more)
1 rib celery, chopped ( I do more)

2 bay leaves
1 tsp. crushed coriander
1/2 tsp. cumin
freshly ground pepper to taste (I don't use pepper)

1 large potato, cut in to cubes
2 cloves garlic, minced
2-4 ounces spinach or kale chopped (I haven't tried it with greens, but I'm sure it's good)
2 tsp. red wine vinegar

Start stock and lentils heating in a pot while you chop vegetables. Add onions, carrots, celery, bay leaves, coriander, cumin and pepper. Bring to a boil and simmer for about 20 minutes. Add the potatoes (and kale if you are doing kale) and simmer for another 10 minutes or so. Check to make sure lentils, potatoes, and vegetables are tender. If tender, add garlic and spinach and cook for just a couple of minutes to allow spinach to wilt. Stir in vinegar just before serving.