Chicken Cacciatora

3 tablespoons cold pressed olive oil
1 onion or 3 cloves garlic, chopped
3 cloves garlic, chopped
3 (15 oz.) cans tomato puree
1 whole chicken cut up in pieces
2 tablespoons fructose
1 tablespoon oregano
1 tablespoon parsley
1/2 tablespoon sea salt
1/4 teaspoon black pepper
2 basil leaves
1 pound mixed vegetables chopped

Brown garlic in oil in a small fry pan. Add onions and
brown. Put all ingredients together in an 8-quart pot.
Simmer 1 hour, stirring every 15 minutes. Serves 4 people.

Blueberry Muffins

2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
3 tablespoons fructose
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon sea salt
1-3/4 cups rice milk
2 tablespoons cold pressed sunflower oil
1 teaspoon vanilla extract
1 cup blueberries or other fruit
Preheat oven to 350 F

Mix dry ingredients with electric mixer. Slowly add rice
milk while mixing. Add canola oil and vanilla extract. Add
blueberries. Spoon mixture into an oiled muffin pan. Bake
at 350 F for 40 minutes or until top is light brown. Remove
muffins from the pan and cool on a cake rack. Makes 9
muffins. Add a little water to the unused muffin spaces.

Grain & Vegetable Soup

12 cups water (3 quarts)
1 cup lentils
1/2 cup brown rice
1/4 cup millet
1/4 cup amaranth
1/2 pound mushrooms, sliced
6 scallions or 2 cloves garlic, sliced
4 stalks celery, sliced
4 carrots, sliced
7 cloves garlic, chopped
2 tablespoons parsley
2 teaspoon basil
1/2 teaspoon ginger
1/8 teaspoon or more cayenne pepper
1/2 teaspoon black pepper
1 teaspoon sea salt