Recipes - Dr. Nathan Ehrlich, N.D.

Ingredients

• 1/4 tsp Turmeric
• 1 tsp Salt
• 2 1/2 tb Sweet Hungarian paprika
• 1/8 tsp Cinnamon
• 1/8 tsp Ground cloves
• 4 cups soup stock
• hot pepper flakes
• about 200 g firm tofu (regular or silken), cut into small, long slices or small cubes
• 1/2 cup mushrooms, sliced
• 1/4 cup carrots, in matchsticks or julienned
• 2 tablespoons soy sauce
• pinch salt
• pinch pepper
• 2 tablespoons vinegar
• 1 teaspoon cornstarch, dissolved in some water
• 1 teaspoon hot sesame oil (optional)
• 1 x 16 oz can pigeon peas
• 6 x Habanero chiles, roasted & chopped
• 6 x Cloves garlic, finely chopped
• 1/2 med Vidalia onion, chopped
• 2 tbl Olive oil
• 2 cup Rice
• 1 x 15 oz can coconut milk
• Water
• 4 tsp veg. boulion