Lentil Soup with Barley and Dulse —Serves 6

1 Tablespoon safflower oil (optional) 1 medium onion, chopped 1 stalk celery, sliced 2 carrots, sliced 1 cup barley 12 cups water 2 bay leaves 2 cups lentils 1 strip kombu seaweed 2 Tablespoons dark miso or to taste Shredded dulse (optional, or to taste)

In a heavy-bottomed soup pot sauté in oil if using (can sauté without oil by using the vegetables’ natural juices), onion, celery, and carrots, until onion is limp and transparent. Add barley, water, and bay leaves. Cover and simmer for 20 minutes. Then add lentils and kombu, and simmer for another 30 minutes. Discard kombu and bay leaves. Remove 1 cup of soup and blend with miso. Return to pot. Garnish with shredded dulse.

Pumpkin Pie—Makes 1 pie

Crust: 2/3 cup rolled oats 1/2 teaspoon salt

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Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books ...more

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