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Hearty Barley Soup

A big pot of barley soup simmering on the stove warms the heart during stormy, rainy weather.

Half a diced onion 2 diced celery stalks 2 diced carrots Additional vegetables of your choice such as leeks, kohlrabi, parsley and celery root 2 tablespoons olive oil 8 cups water or vegetable broth ½ cup hulled uncooked barley ½ cup presoaked beans of your choice 1⁄3 cup crushed tomatoes or tomato sauce 2 large bay leaves ½ teaspoon of each basil, oregano and thyme ½ teaspoon sea salt and freshly ground black pepper 1 teaspoon onion powder (optional) ¼ teaspoon celery-salt (optional) 1. In a large soup pot, sauté the onions for five minutes or more until translucent. 2. Add celery, carrots and any other vegetables and continue to sauté for three to five minutes. 3. Add the remaining ingredients including the liquids and bring to a boil, then reduce heat to medium low. 4. Allow soup to simmer for at least one hour, stirring occasionally, until the barley is soft and somewhat fluffy. 5. Adjust the spices according to taste and enjoy!

Rasin Carob Truffles

Better than the most luxurious chocolate.

10 pitted dates ¼ cup soaked raisins 2 tablespoons orange juice ¼ cup almonds ¼ cup sunflower seeds ¼ cup carob powder 1 tablespoon techina (sesame butter) or almond butter 1 teaspoon grated orange peel 1 teaspoon pure vanilla extract ¼ teaspoon cinnamon 1 pinch sea salt For dusting: carob powder, cacao powder, or shredded coconut 1. Soak the raisins in the orange juice for 20 minutes. 2. Process the almonds and sunflower seeds in food processor. 3. Add remaining ingredients and process until it turns into a sticky dough. 4. Refrigerate for one hour. 5. Shape into balls. 6. Roll in carob powder, cacao powder, or shredded coconut. Makes approximately 20 truffles Variation For a more textured truffle, do not add the whole raisins with the orange juice in the food processor, but gently fold them in whole afterwards.