Albuquerque, NM

Here’s the list of DVD’s: Kids meals, Italian cooking, Mexican cooking, well go to her links for the rest.
As I was saying, since you can’t go to her demo, I am going to give you MY PUMPKIN SOUP recipe, SW style. 1) Always remember you can improvise wwwith my recipes to create your own fav taste.

1 fresh pumpkin seeded, chopped into small chunks, peeled.
You could use the outside of the pumpkin as a shell bowl too.
Parlsely to taste
Celtic or Realsalt
Optional garlic and onion
Dash of cumin
Olive oil
2-3 tablespoons of Dixon Medium Hot Chile (red), or chipotle chile
Regular NM red chile would do too.
OPtional: add dried cranberries, or tart cherries (also dried) or dried currants or wolfberries (goji berries) These are my favorites to add 1 or 2 berries for bursts of unexpected flavor. the Sweet, medium hot taste is a great balance and contrat to perk up the pumpkin.

Take the cut pumpkin and place in a blender. Smaller pieces work easier. Add 1/4 cup of water. Blend (cut first, and then either liquify or puree. Add garlic or onion. If it is a potluck you may want to skip the onion)

Pour pumpkin into a pot with 1 cup of water. Bring to a boil and reduce heat. Add other ingredients. Stir. Cook 10 minutes and then cover (either simmer, or just turn off the heat). Remember to add some olive or sesame oil too. Add parsley and optional Dulse seaweed just before pouring into a serving container.

Soup can be served in small bowls, gluten free bread bowls, or in mugs. In mugs? A dash of cinnamin or coriander might be festive. A sprig of peppermint or parsley would be festive too.

Serve hot or cold too. This recipe was warmly appreciated last year at a Thanksgiving dinner. The soup will remain fresh for several days, making great leftovers for friends to take home.

By blending the raw puree, you save lots of cooking time, and can create a fresh original pumpkin flavor. It’s light and delicious, also leaving room for the rest of a meal.
Noe you get to read and click Jean’s newsletter.

News From Alternative Cook Newsletter by Jean Duane the Alternative Cook.
Whole Foods Market, Highlands Ranch has asked me to come back to show how to make Creamy Holiday Pumpkin Soup on Saturday, September 27 at 2:00 PM. Of course, this delicious, creamy soup will not contain dairy or gluten! Call 303-470-6003 to reserve a seat (space is limited since this is a cooking demonstration.)

Throughout this summer, I’ve been honored to speak at numerous Vitamin Cottage / Natural Grocers. Many people have asked for a tortilla recipe, so this newsletter will be devoted to the tortilla.

Featured Recipe

“Alternative” Flour Tortillas

1 cup brown rice flour
½ cup sorghum flour
½ cup tapioca flour
2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. salt
1 cup warm water
3 TBS sunflower or olive oil

Whisk together the flours, baking powder, salt and xanthan gum. Separately mix water, oil together and add to the flour mixture. Mix with hands or a pastry whisk until incorporated. Oil hands and form dough into 8 golf balls .

Place plastic wrap over the bottom of a tortilla press and put a ball of dough on the plastic wrap. Place another piece of plastic wrap on top of the dough, and slowly press the tortilla with the press until it is flattened. (Or, roll the dough out with an oiled rolling pin on waxed paper.)

Heat an oiled cast iron pan or griddle and place the tortilla on it. Press it while it is cooking. When browned, turn and cook the other side. Place in a tortilla warmer until ready to serve.
Featured Article

The Perfect Tortilla

Tortillas are easy to make and once you understand the ratios, you can experiment with different flour combinations, and even different liquids to make the perfect tortilla. Let me know how they work out for you. Click here to read the full article:

http://www.alternativecook.com/article_read.cfm?articleid=12 DVDs Make Great Fund-Raisers

Are you looking for a good fund-raiser for your organization? Contact me about purchasing the DVDs wholesale.

Holiday Special

What could be better for the holidays than gluten-free, dairy-free Chocolates? MMmmm! The Chocolate DVD is on special for the low price of $19.95 through the end of October. This beautifully produced DVD demonstrates how to make six wonderful chocolate treats, and techniques you can use as you make other foods. And, since it contains a recipe booklet, you do not need a DVD player in your kitchen!

Recipe Conversion

Need a favorite recipe converted to be gluten and dairy free with low or no cholesterol? Please click here. http://www.alternativecook.com/convert.cfm

You have received this newsletter because you corresponded with the Alternative Cook at www.alternativecook.com. Alternative Cook produces DVDs, video streams and soon a cookbook to help you make delicious meals the whole family can enjoy without gluten or dairy. (Remember, there’s always an alternative!)

For help with following a gluten-free and/or dairy-free and/or low cholesterol diet and to correspond with others following the diet, please visit the Members Only section of the website. This is a forum designed to help people who follow a gluten-free, dairy-free and/or low-cholesterol diet share information about foods, recipes, medical information, restaurants, etc. Lets help each other on this information-packed forum. Live deliciously! www.alternativecook.com/memberarea.cfm email

Here’s a zuchinni bread video too:

For more cokking ideas, peruse 451Press.com for lots of great blogs!