Official Recipes for Solstice Food

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                     Solstice Soup (60qts.)     Sing His praises - Food will be perfect1. Fill pot 3/4 full of celery, potatoes and onions , (Potatoes go in first.)2. Add water or carrot stock to 5/6 full.  Bring to boil 3. Add spices .  See below.  Add 9 oz sea salt to each pot.4. Boil soup approximately 2 or so hours, stirring every 10-15 minutes or until potatoes have cooked down to some degree and are becoming incorporated into the broth.5. Let sit overnight.  Next morning bring back to boil/ or very close  then shut off and  - and add to each spicy  pot:   2 cups minced garlic and  2 cups oil.  Do not add garlic to the non- spicy pots.         Solstice Beans and Rice (60qts.) 1.   Check for and remove small stones/rocks (usually not present in organic beans) from  6 qt. of mung beans per pot, and soak overnight in 5 gallon bucket full of water.2. In the morning strain beans, rinse and dump rinse water –then  add beans to 60 qt. pot with 2 gallons each of chopped onions & chopped celery.  Fill with water to 2/3 full. Bring to boil.3. Use stainless steel paddle to dip in pot and check if beans are soft enough to mash with your finger, (when they are) add spices, as described below.  Add 9 0z salt to each pot.4. Clean and wash 5 quarts of rice per pot. (When beans are soft)-Add rice to pot and stir continuously scraping every spot on the bottom of the pot with stainless steel paddle (to prevent sticking and burning). Allow the pot to come to a rolling boil, then turn off, cover, and  remove from burner (the burners themselves will burn the rice even with no flame on. Pot must be removed from stove.  Add    2 cups minced garlic / 2 cups seeded minced lemons, including peel  to each spicy pot, add only diced lemon to the non-spicy pot.  Add 2 cups oil to each pot.  Stir well.5. Add boiling water as necessary to keep the mixture light and very digestible.                              Spices  (For adult soup and beans and rice)         add to each 60 qt pot.                   Chili powder blend- 2 and 2/3 cup1/2 cup each:, coriander, turmeric, cumin, ¼ cup ground chills and no more than ¼ cup cayenne.  Start with 1/8 cup to see how hot the cayenne is. For Non Spicy Soup, or beans only use ½ cup each of tumeric, coriander and cumin only.  Do not add cayenne, or any kind of chilis. Solstice Hot Sauce(1/2  32 gallon bucket) 1. Fill 1/2 32 gal. bucket with minced onions2. Combine:     --1/2 gal. Almond Oil     --2/3 gal cider vinegar     --1 1/2 cup sea salt3. Blend: 16oz tamarind with 3c. water; add to above.4.Cook the following spice mix as you would prepare spices for soup or beans:     --1/2 gal. Almond oil     --2c. chili powder(blend)     --2c. chili flakes (crushed)     --1c. ground chilies (powder not blended)     --1  c. cayenne pepper     --1/2c. turmeric5. Stir cooled spices thoroughly with onions.  6. Cover barrel, label with the date. Marinate as long as possible. Stir daily, especially before serving.          Jot Singh It's not the life that matters-It's the courage you bring to it.The Three Laws of ProsperityBe kind to everyoneNever speak ill of anyoneNever speak ill of yourselfYogi Bhajanwww.khalsakirpans.comwww.lifeknives.com