Monthly Archives: April 2016

Loaded with nutrients and great for energy!

Blend the following dry ingredients in a large bowl;
5 cups certified gluten free oats
1 cup each of sesame and unsalted sunflower seeds
1 cup soaked, chopped almonds or other nuts
1 cup shredded, unsweetened coconut (sulfite free)
1/2 cup each of buckwheat flour, brown rice flour
3/4 cup millet flour
1/4 cup flax seed meal (grind in a coffee grinder)
Melt on low – 2/3 c. honey, 1/4 c. butter, 1/2 cup coconut oil
Add to dry ingredients and mix thoroughly.

To make just granola, separate 1/3^rd of the mix before adding;
1 cup washed currants, raisins or dried cranberries
1/2 cup chopped dates (add dried fruits after cooking granola)

1 1/2 cup unsweetened applesauce, blend thoroughly.

Press into a baking dish to about 3/4 “  thick and bake at 300
until golden, about 35 – 45 minutes.

The poor man’s protein, so de-lish you won’t miss the meat.

Rinse thoroughly, remove bits and questionable ones
2 cups pinto beans
Simmer 5 minutes in enough water to cover by 1 ½ “
Rinse again and leave to soak in fresh water overnight.
This will reduce fermentation in the gut.
Drain and rinse, then in a large pot boil for 1 hour with
4 cups of water
Sautee 1 onion, 4 garlic cloves in
1 tblsp coconut oil until soft, add
1 tsp cumin, 1tsp curry, 1 ½ tblsp chili powder
Heat for 1 minute then add 1/4 cup of water and stir.
Pour into crock with drained, cooked beans
Add 1/2 cup water to sautee pan to get remaining spices
into the crockpot. Add
1 cup water                                             
1 can pizza sauce
3/4 tsp sea salt
1/4 cup ketchup
3 tblsp molasses
1 tsp oregano
Cook for 6 hours, or until soft,
adding water as necessary.