1 1/2 cups cracked wheat 1 cup raisins 1/2 cup walnuts 1/4 teaspoon sea salt 1/2 teaspoon cinnamon

Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer covered for 40 minutes.

Cream of Broccoli Soup—Serves 6 1 cup water 1/4 teaspoon salt 3 cups broccoli, chopped 1 cup low-fat milk 1 cup low-fat yogurt 1 small onion, finely chopped 1 Tablespoon light miso or to taste

Bring water and salt to a boil, add broccoli and cook for 20 minutes. Add milk and yogurt and cook a few more minutes. Puree in blender or food processor with miso. In a small skillet sauté onion over medium flame, stirring constantly until golden. Add to soup. For a dairyless version of the soup use a very loose oatmeal mixture (3/4 cup rolled oats cooked in 3 cups water, then blended) instead of the milk and yogurt.

Roasted Turkey—Serves 4–6 3 Tablespoons lemon juice 2 Tablespoons tamari 1/8 teaspoon cayenne 1 clove garlic, minced 6 turkey breast fillets 3 Tablespoons arrowroot flour

Combine lemon juice, tamari, cayenne, and garlic in a bowl. Dip turkey fillets in marinade and dust with arrowroot flour on both sides. Place in a baking dish and bake at 350° until done, about 15–20 minutes on each side depending on thickness of fillets, basting with marinade. Serve topped with “Mushroom Sauce” (next recipe).

Mushroom Sauce—Makes 3 cups 1/2 cup onion, minced 2 Tablespoons light oil, such as safflower or canola 6 cups fresh mushrooms, sliced 1/2 teaspoon sea salt or to taste 1/2 cup dry white wine (optional) 1/2 cup chicken or vegetable stock 1 Tablespoon kuzu diluted in 3 Tablespoons cold water 1/2 cup parsley, minced

Sauté onion in oil for 5 minutes or until transparent. Add mushrooms and salt, sauté one minute longer, stirring well. Lower flame, cover, and simmer for 10–15 minutes. Uncover, add wine and allow alcohol to evaporate over a high flame, for a few minutes. Add stock, lower flame, and add kuzu stirring until thickened. Adjust seasoning, stir in minced parsley, and serve over “Roasted Turkey” (previous recipe).