ok everyone, here it is....

Layla's Hummus!

5-8 cloves garlic
1-1 1/2 lemon
3 Tbsp. Tahini
1 can garbanzo beans
salt to taste (approx. 1 tsp.)

garnish w/
olive oil
cayenne pepper

Yes, that's it, but the real secret is in the technique, so read carefully:

While preparing the other ingredients, opne you can of beans and simmer it, including the water from the can, until the skins of the beans start to losen and the beans are soft. When they reach this point, strain the beans but save the water. Start with your garlic. Mince as much as you THINK you would like in a food processor (cuisinarts work great!), and then take out about a Tbsp to modify taste later on. Add the Tahini and lemon juice to your mix and proccess to a paste. Now you will add the cooked beans and some of the reserved water to modify the consistency. You want it to be a bit soupy when its warm, because time in the fridge will make it thicker. At this time, you will be adding salt, garlic, lemon juice and water (and possibly tahini) to modify the taste to your liking. When you get it right, you'll know!

Garnish with a sprinkle of cayenne pepper and a drizzle of olive oil and be a good eater!

Remember, the secret ingredient is LOVE!

much love!

L

Here's the Ginger Cookie Recipe from epicurious.com:

good eating to you!

GINGER SPICE COOKIES

Arrange the soft, spicy cookies on a platter with apples and Vermont cheddar cheese; also serve hot cider or hot buttered rum.

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Sugar

Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Makes about 30.
Bon Appétit
March 2000

www.epicurious.com/recipes/...ws/103156

Life is a high! We only come down by adding toxins which may givwe an otherwise temporary perception which is purelyattainable at a whim fry amp spunky shroom.

I am making some food for a happy gathering of family members to remember the life of a loved one. "sushi" rolls ,raw pUncheese cake w/ raspberry banana sauce, marinated veggie platter. Everyone loves the ginger carrots and onions which taste nothing like an onion.

I look forward to enjoyin and sharring soon. We will be in #4 in the Apartment stop by for a meal or two. Thursday - Monday baby!!

Un cheese cake Yummy!!
equiptment spring form pan parchment paper to line bottom &fresh grated coconut. watch out for aluminum oxide
cuisinart or similar
strainer if using raspberries for the sauce. smooth:)
Filling
3 c cashews RAW soaked in h2o and 3T lemon juice 8-12 hrs
3/4 c fresh squeezed lemon juice
sweeten to taste w/ honey, rice syrup , raw sugar or bananas
fresh scraped vanilla bean is awesome or 1Tbs Vanils REAL organic prefferd

Crust
1c raw almonds soaked 8-12 hrs
.5 c sunflower seeds soaked 8-12 hrs
8-10 pitted dates
strain all seeds & let drain

Fresh fruit to garnish

frozen fruit 1.5 c plus 1 ripe banana may need more sweetnes to taste

Puree almonds sunflower and dates until consitant crub texture
spread and pack over light coconut use a twisting moiton on the bottom of a flat cup or? to press crust down and 2/3 up pan.

next puree cashews, lemon juice sweetner and vanilla until cream cheese consistancy may add tsp or two of water while blade is spinning will create a frothiness.

now you could pour filling in and top / fresh fruit or place several berries evenly over crust then pour in filling and top with fruit sauce to cover, can do two or more dif berries even. Rave reviews.
Chef Richard