This is an awesome recipe for pancakes.  They have no flour, sugar or other no-no’s but they actually taste good!  Yippee!  They can also be considered cookies . . . 

1 c. sesame seeds, ground in the blender

1 T. baking powder

3/4 c. arrowroot powder

3 T. sesame seeds

Combine these ingredients well.

Add:  3/4 c. water and 2.5 T. oil

Stir well, using a whisk or electric mixer to break up the lumps.  Cook on an oiled griddle.  Recipe doubles well, and these keep nicely in the freezer.

The name for this soup came from the idea that your body needs good tools to work most efficiently.  If we give ourselves tools to eat, it stands to reason that we will enjoy better health.  This is what I eat for breakfast most days.

Get out a large pot, and pour 1 t. olive oil in it.  You can get it heating on low if you’d like, while you chop up the vegetables.  The amounts of veggies are approximate, you can use more of one thing and less of another, or leave something out altogether if you don’t happen to have it . . . and go ahead and add something else if you wish!

Chop up the following:  1 carrot, 1 celery stalk, 1 onion, 1 turnip, 1 broccoli stump (peel it first)

I’ve also added turnip greens, raw spinach greens, green peppers, and so on.  Use your imagination and have fun!

Place these chopped veggies in the pot and turn the heat up fairly high while you stir frequently.  The idea is to get them toasted but not burned.  If you get some of them nicely brown here and there, then your soup stock will be a delicious brown color.

When your vegetables are well toasted but before the caramelized bits on the bottom of the pot turn black, add water to cover them plus a little more.  Let it come to a boil then turn down to a simmer.  Drop in a bay leaf, add 1 t. salt and a couple grindings of black pepper.  You can add a little bit of seaweed, and if you cut it in tiny pieces, you won’t taste it (this is the only way I can get the stuff down!).  I take a section of flat Nori seaweed, fold it up into a small bundle then take my kitchen shears and snip off tiny pieces over the pot.

At this point you can also add all sorts of wonderful things:  some seeds like raw sunflower, chia or sesame; rice, beans, pearl barley, potato chunks, corn . . . anything you want!  Of course, if the items you are adding are raw, then you will have to adjust the cooking time.  If they are already cooked, then they will simply require heating up.

Let your soup simmer for about a half hour and then it’s ready.  This is enough to last one person a couple of days.