Chili Relleno Bake (the easy way)

I made this for my family tonight for dinner and it was a HIT!!  (I doubled the recipe)
2 lbs Mexican cheese (or cheddar/ Mozzarella combo)
2 cans diced green chilies
4 egg whites
4 egg yolks
2/3 cup Milk
1 tsp salt
dash of pepper
1 tsp almond flour
Roma tomato



Preheat oven to 350 degrees, butter a 2 qt baking dish


Spread half the cheese mixture in the bottom of the pan.
Spread green chilies over the cheese mixture.
Cover with the other half of cheese.

In small bowls separate yolks from whites.  Beat whites with mixer until stiff.   
In other bowl beat yolks, flour, salt, milk, and peppers.  Fold whites into yolk mixture.
Pour egg mixture over cheese part, Letting the egg mixture soak through the cheese.
Bake for 30 minutes and then add tomatoes on top and bake an additional 20 minutes.


Slice and serve!

overnight waffles/pancakes

I handed over my waffle making abilities to my husband years ago, because his are amazing.. I think I might actually have some competition for him now, and these are WAY simple- and a bit healthier because they are soaked!

Adapted from

http://heavenlyhomemakers.com/simple-sourdough-pancakes

Simple Soaked Pancakes/waffles

2 cup whole wheat flour (or whatever grain you want)
2 cup cultured buttermilk or water with 2 t. raw apple cider vinegar
2 egg
6 T. melted butter (or oil)
1 t. baking soda
1 t. sea salt

Stir the flour and buttermilk/water together in a glass bowl. Cover with a cloth and leave on the counter overnight. In the morning, stir in the eggs, melted butter, baking soda and salt. Whisk together, adding extra milk or buttermilk for the desired batter thickness you prefer.

Cook pancakes/waffles on a well buttered, hot skillet or griddle, flipping once bubbles begin to form. Serve with real maple syrup, applesauce, jelly, or any of your favorite pancake toppings!

Soaked Pumpkin Muffins

from

http://www.butterbelle.ca/recipe/recipe-soaked-pumpkin-muffins/

Are you new to eating traditional? Wonder why I am soaking the batter for these muffins? Whole grains need to be fermented by the way of sour soaking, sourdough, or sprouting in order to improve digestion, and increase nutrient absorption. All grains contain anti-nutrients, and something called phytic acid. Phytic acid (or phytates) act as mineral blockers. Traditional people all over the world knew the importance of properly preparing their grains prior to ingesting them.

In Nourishing Traditions, Sally Fallon states:

All grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, coper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss… Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid… Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amounts of many vitamins, especially B vitamins… During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.

Remember, you will need to plan ahead when making these soaked, and nutritious muffins. If you want to enjoy them for breakfast, start the batter soaking the day before.

On to the recipe. Here’s what you’ll need:

• 2 cups of whole grain flour, preferably freshly ground (I used whole wheat)
• 3/4 c. water plus 2 T raw apple cider vinegar, or 3/4 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 2 TBS lemon juice, whey)
• 1/2 cup melted butter or coconut oil (lard or tallow might be ok too)
• I cup pureed pumpkin, squash, or sweet potato (could also use mashed banana or applesauce)
• 2/3 cup sucanat or granulated palm sugar or honey
• 2 eggs, pastured or free-range organic
• 1/4 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp sea salt
• 1/4 tsp cloves
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Optional add-ins: 1/2 cup raisons, dried cranberries, chopped dates, or crispy nuts

1. In a glass bowl, combine the flour, dairy, and melted butter together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24. The longer it soaks, the greater the reduction of phytic acid. It is also important that you place this mixture somewhere warm. A good place is your oven with just the light on, or a dehydrator set on low. A cold counter top in the winter is not going to reduce any phytates. You need warmth.

2. Once the batter has had a good soak, add in the rest of the ingredients. You will have to give it all a very good stir. Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn’t matter, they’re still going to turn out fine! I think I may have even used my electric mixer to get everything incorporated really well, that’s ok! Fold in your add-ins at the end, if using.

3. Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean and your house smelling wonderful. That’s how I know something is ready, it smells done! This recipe makes me about 16 regular sized muffins.

4. Allow to cool for a few minutes and be sure to serve with plenty of raw pastured butter. Cream cheese would be good too… Add a tall glass of cold raw milk and you’ve got yourself a decent breakfast or afternoon snack!

Soaked Pumpkin Muffins

from

http://www.butterbelle.ca/recipe/recipe-soaked-pumpkin-muffins/

Are you new to eating traditional? Wonder why I am soaking the batter for these muffins? Whole grains need to be fermented by the way of sour soaking, sourdough, or sprouting in order to improve digestion, and increase nutrient absorption. All grains contain anti-nutrients, and something called phytic acid. Phytic acid (or phytates) act as mineral blockers. Traditional people all over the world knew the importance of properly preparing their grains prior to ingesting them.

In Nourishing Traditions, Sally Fallon states:

All grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, coper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss… Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid… Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amounts of many vitamins, especially B vitamins… During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.

Remember, you will need to plan ahead when making these soaked, and nutritious muffins. If you want to enjoy them for breakfast, start the batter soaking the day before.

On to the recipe. Here’s what you’ll need:

• 2 cups of whole grain flour, preferably freshly ground (I used whole wheat)
• 3/4 c. water plus 2 T raw apple cider vinegar, or 3/4 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 2 TBS lemon juice, whey)
• 1/2 cup melted butter or coconut oil (lard or tallow might be ok too)
• I cup pureed pumpkin, squash, or sweet potato (could also use mashed banana or applesauce)
• 2/3 cup sucanat or granulated palm sugar or honey
• 2 eggs, pastured or free-range organic
• 1/4 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp sea salt
• 1/4 tsp cloves
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Optional add-ins: 1/2 cup raisons, dried cranberries, chopped dates, or crispy nuts

1. In a glass bowl, combine the flour, dairy, and melted butter together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24. The longer it soaks, the greater the reduction of phytic acid. It is also important that you place this mixture somewhere warm. A good place is your oven with just the light on, or a dehydrator set on low. A cold counter top in the winter is not going to reduce any phytates. You need warmth.

2. Once the batter has had a good soak, add in the rest of the ingredients. You will have to give it all a very good stir. Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn’t matter, they’re still going to turn out fine! I think I may have even used my electric mixer to get everything incorporated really well, that’s ok! Fold in your add-ins at the end, if using.

3. Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean and your house smelling wonderful. That’s how I know something is ready, it smells done! This recipe makes me about 16 regular sized muffins.

4. Allow to cool for a few minutes and be sure to serve with plenty of raw pastured butter. Cream cheese would be good too… Add a tall glass of cold raw milk and you’ve got yourself a decent breakfast or afternoon snack!

sourdough stuffing

Just in time for thanksgiving.. This recipe is a Knock-Out!! Impress the socks off everyone on thursday.. ;)

From the food network:

• 1-pound loaf sourdough bread
• 8 tablespoons butter
• 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
• Salt and freshly ground pepper
• 2 to 4 stalks celery with leaves, halved lengthwise and sliced
• 1 medium onion, chopped
• About 10 sprigs fresh thyme, leaves stripped from the stems
• 10 to 12 fresh sage leaves, chopped
• 3 1/2 cups low-sodium chicken broth
• 3 tablespoons chopped Italian parsley leaves

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart baking dishand set aside.

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery,onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

pumpkin pancakes

1 1/2 cups rice milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups whole wheat flour

3 tablespoons maple syrup

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Directions

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Quinoa with Moroccan Winter Squash and Carrot Stew

This Epicurious.com recipe: Quinoa with Moroccan Winter Squash and Carrot Stew Stew 2 tablespoons olive oil 1 cup chopped onion 3 garlic cloves, chopped 2 teaspoons Hungarian sweet paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper Pinch of saffron 1 cup water 1 14 1/2-ounce can diced tomatoes, drained 2 tablespoons fresh lemon juice 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash) 2 cups 3/4-inch cubes peeled carrots Quinoa 1 cup quinoa* 1 tablespoon butter 1 tablespoon olive oil 1/2 cup finely chopped onion 1/4 cup finely chopped peeled carrot 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon turmeric 2 cups water 1/2 cup chopped fresh cilantro, divided 2 teaspoons chopped fresh mint, divided For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores. Bon Appétit January 2006 by Bruce Aidells and Nancy Oakes 2007-01-18 15:41:02.0 Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/233714 Sign up for the Recipe Flash newsletter from Epicurious.com to get new recipes, menus, and cooking ideas delivered to your inbox each week: http://www.epicurious.com/services/newsletters

Banana Peanut Butter Granola

In honor of dearest Andrea I decided to create some granola with her two favorite things. Banana's and Peanut Butter ... ( correct me if I am wrong)

I didn't measure anything, (very bad habit, don't start, its addicting) so here are my estimations of what I did.

Puree in blender:

1 stick melted butter

1/2 cup olive oil

3 bananas

1/2 cup peanut butter

1 cup sweetener (I did maple syrup)

vanilla (2 t.)

Pour this over 11-13 cups (and any nuts, seeds or other things you like in your granola)

add some all spice, cloves, and LOTS of cinnamon

Stir well. Cook at 325 stirring after 20 minutes, and then every 10 after that, until it is as crunchy as you desire (about an hour)

Stir in 2 cups of raisins afterward if you like them

Tomatillo Salsa

This is a combination of the USU Extension Service's recipe and one I found online. Since I've tweaked the recipe, I'm not guaranteeing its safety...

6 cups tomatillos, chopped
3 cups onions, chopped
1 1/2 cups mild peppers, chopped (bell, wax, banana, etc.)
3 jalapenos, chopped (I used 2 because they were red and pretty hot)
6 cloves garlic, chopped
1/2 cup cilantro, chopped
1/2-1 cup lemon juice (USU says 1 full cup for the acidity, so I think I went closer to that)
2 tsp cumin
1 Tbsp salt
1 tsp black pepper

Combine over high heat until boiling. Simmer 20 minutes, stirring occasionally. Ladle hot salsa into hot pint jars (by the way, you can NOT can salsa in anything larger than a pint as it is too thick to process properly), leaving 1/2 inch headspace. Process in boiling water bath 20 minutes. ENJOY!!

Carrot-Zucchini Muffins

Carrot-Zucchini Muffins2/3 c. vegetable oil
2 large eggs
2/3 c. honey
1 tsp. vanilla extract
2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 c. finely shredded unpeeled zucchini
1/2 c. finely shredded carrot
!/2 can crushed pineapple

Grease 12 muffin cups (or use those little muffin papers).

In mixing bowl beat oil, eggs, honey, and vanilla.

Combine flour, baking soda, baking powder, salt, and cinnamon. Add to wet ingredients; stir until blended. Fold in shredded zucchini and carrots.

Fill muffin cups about 3/4 full. Sprinkle with cinnamon and/or raw sugar, if desired. Bake at 375 degrees for 20 minutes.

Peanut Butter Cookies

This recipe was found by Jacob & Robyn but I thought I would share.

2 cups whole wheat or unbleached all-purpose flour

1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Make 2 - 3 dozen cookies.

Banana Coconut Lime Cake

2 C Wheat flour
3/4 tsp baking soda
1/2 tsp salt
2/3 C Xagave
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar ( There really isn't a healthy alternative to powdered sugar that I have found) whisked with 1 1/2 Tbs fresh lime juice

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Spicy Peach BBQ Sauce

Ingredients:

3 cups finely chopped pitted, peeled peaches (abt 1 1/2 lbs or 5 med)
1/2 cup finely chopped seeded red bell pepper (abt 1/2 large pepper)
1/2 cup finely chopped onion (about 1/2 large)
1 1/2 Tbs finely chopped garlic (about 7 cloves)
2/3 cups honey
1/3 cup cider vinegar
1 1/2 tsp Worcestershire sauce
1 tsp hot pepper flakes
1 tsp dry mustard
1 tsp salt
7 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1. Prepare boiling water canner (as in, fill up your big pot with water) . Heat jars and lids in simmering water until ready for use (I put my jars through the “sanitize” setting on my dishwasher and place the lids in a pot of simmering water). Do not boil. Set bands aside.

2. Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.

3. Ladle hot sauce into hot jars leaving 1/2 inch head space. Remove air bubbles (just place the head space measuring device or a clean spatula in the jar and gently move back and forth a few times). Wipe rims. Center hot lid on jar. Apply band and adjust until fit is fingertip tight (that means don’t screw it on super duper tight, just normal snug.)

4. Process in boiling water for 15 minutes, adjusting for altitude*. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Zucchini bread

http://networkedblogs.com/lYZzU

Here is a link to my friends Katrina's Zucchini bread- whole wheat and sugarless.

Zucchini Pancakes

Zucchini Pancakes

• 4 cups finely shredded fresh zucchini (4 - 8-inch zucchini required)- or one large forgotten one from the garden!
• 8 large eggs, beaten
• 1.5 cup whole wheat flour
• 1 teaspoon salt
• 6 T. melted butter
• 4 teaspoons baking powder
• Couple drops of stevia
• Mix Dry, Mix wet separately and beat eggs well. Mix together and cook on griddle.
• We put strawberries and peaches that had pure maple syrup and cinnamon mixed in on top. We also do peanut butter and maple syrup..
• These are Really good way to use zucchini- the kids have no issues at all eating these!
• Adapted from: http://www.food.com/recipe/zucchini-pancakes-16702#ixzz1Vp3LDXZ4

Strawberry freezer jam (honey-sweetened)

4 cups strawberries
1 T lemon juice
1/2 cup honey
(this can vary, depending on how sweet your berries are. Start at 1/3 and go up to 1 cup if needed)
1 package of No sugar needed pectin
3/4 cup water
8 drops of stevia

Yummy Rice Krispy Treats

2/3 cup Agave
2/3 cup Peanut/Almond Butter
2 tsp Vanilla
6 cups Gluten Free Rice Krispies ( you can use reg. but I like the brown rice better)

Heat agave and peanut butter over medium heat until it looks like a thick syrup,
about 2-3 minutes. Add vanilla.
Spray a medium sized bowl with oil and add the rice cereal, pour syrup mixture on top,
mix until evenly coated.
Press into oiled 9 x 13 dish.

Pita Bread Pizza- from Ian

You buy pita bread, which has very few calories and they sell it in wheat form. Then you spread olive oil across the bread, followed by garlic powder. ( I prefer to use real garlic) After that, I slice a tomato thinly and place the slices across the bread. Finally, I use a third cup of low-fat/low-cal. mozzarella and finish it off with Pizza blend seasoning, which seems a lot like parsley, but with a kick.

Fake-it-til-it-tastes-like-RANCH dressing

Okay, Robyn, here you go--it's not Hidden Valley, but we like it:

natural sour cream, plain yogurt, or mayo
Add any combination of the following:
garlic powder (or garlic salt)
salt (if not using garlic salt)
pepper
parsley flakes or chopped fresh parsley
dill
onion powder or finely chopped onion
chili powder
paprika
cumin
basil
chives
green onion
cayenne pepper
whatever else is in your cabinet that you feel like adding!

If it is too runny with just the sour cream, I add mayo to stiffen it up. Also, if you want it more like salad dressing, you can add milk or milk substitute and throw it in the blender. Add tomatillos, cilantro, and lime for Cafe Rio-type dressing.

Sourdough Bread

This recipe makes 4 loaves

Pull starter out of fridge the evening before you make it, and feed it with 1 cup water, and 1 cup flour. Feed it the next morning 1 cup water and 1 cup flour and so on until you have about 3 cups worth. When you feed it don't stir with metal, only with plastic or wood. Cover your started with a loose piece of plastic wrap so it can still breath. Make sure it is nice and bubbly when you go to make your bread.

3 cups water - room temperature

3 cups starter

1/2 cup oil (coconut or olive work fine)

1/3 cup honey

2/3 cup wheat gluten

2 T. salt

10-11 cups whole wheat flour (approx. use your hands/bosch to tell, not the measurements)

Knead this for 10 minutes in the bosch (or by hand)

When you mix the bread, make sure to add just enough dough. You want it to be able to form and not stick to your hands too much as you form it, but you don't want it to be too dry. Wheat absorbs slower than white flour, so add flour, then knead a bit, then add more if it still needs it.

Place in a bowl with oil, then flip the dough, so the oil is on top and dough doesn't dry out.

I cover with plastic wrap, then a cloth, my grandma says you don't need the plastic wrap though.

Then after about 4-7 hours, depending on humidity and warmth in the house, and starter (lots of variables, I know, but you will get used to it!) punch down softly and form 4 loaves. Place in bread pans that are VERY well sprayed, as the loaves stay in for a longer time, they are harder to get out. Place a light, and clean dishcloth over the 4 loaves and let rise till double (4-7 hours).. Bake at 375 for 40-45 minutes..

In the winter I do all the rising in the oven, with the stove light on. You can also boil a pan of water and stick in in the oven with the bread to rise it quicker.

TIPS: Around 4 p.m. the next day after I have pulled out the starter I start. By 10:30 p.m. It is usually double in size, so that is when I punch it down and put it into the loaf pans. When you punch it down be pretty gentle, and don't knead too much. Just enough to get the bubbles out and form 4 nice little loaves.

This is a long process, but after you do it a few times, it gets a lot easier, and the bread is SO worth it!

The PERFECT green smoothie

Fill up your blender half way with spinach or kale (stuffed in a bit, so you get quite a bit of greens for example: at least half a bag, or half a bundle from the store)

add 1 cup water

Pour frozen fruit in next so it is 3/4 full (1-2 cups)- I prefer strawberries or spectrum blend from costco, I have a hard time using the blue/black/raspberries because I don't like drinking all the seeds down..

add 1/2 cup yogurt

add 2-3 bananas

add 1- fresh mango, or orange, or any other yummy fruit

add 5 drops stevia liquid

add some chia seeds if you like

Blend until you can't see the leaves anymore.

ENJOY- usually lasts for two days.. just stir it before you drink it cause it separates.

Broccoli Slaw

2 heads finely diced broccoli including stems

1/2 cup diced purple onion

1 cup sunflower seeds (I substituted almonds and it was great)

1 cup raisins

2/3 cup healthy mayo (you can find this at sunflower market in salt lake)

2 T honey

2 T apple cider vinegar

Toss together and serve, its even better the next day!

Egg Drop Soup

3 celery stalks diced

3 carrots sliced

1/2 onion diced

8 c. broth

sesame oil and/or other oil

peas 1-2 cups

2 eggs

Saute celery, onions, and carrots in sesame oil to soften

Add 6-8 cups broth (chicken or veggie bullion and water)

bring to boil until veggies are tender

add a bag of peas let simmer while you

beat 2 eggs in separate bowl

While stirring soup, slowly drop beaten eggs in a steady stream.

Let smmer for a minute then serve.

Turkey Stroganoff

1 onion

3 cloves garlic

1 T oil

paprika

1 t. vegetable bullion

1 smal pkg. mushrooms

1 package (1 lb I think??) ground turkey

1 can coconut milk

cornstarch

stir fry minced onions and garlic in oil

add ground turkey, bullion, paprika (and water if needed for bullion) and cook turkey through

add sliced mushrooms and cook briefly

add coconut milk bring to boil

add cornstarch (mixed in cold water) to thicken if desired

simmer until desired tenderness with mushrooms

Serve over mashed potatoes, rice, or noodles.

The kids loved this!

Home made Fig Newtons

http://www.grouprecipes.com/87926/homemade-fig-newtons.html

I changed these into healthier version:

I used1/3 cup orange juice concentrate and 5 drops stevia instead of 1 cup sugar for the filling portion.

I used whole wheat flour instead of white and added about 1 cup of honey to crust instead of sugar with 5 drops stevia.

These substitutions made for great fig newtons probably not a sweet as the original, but plenty sweet for anyone eating them.

Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers
http://thefreshfridge.com/2011/06/vegetarian-stuffed-bell-peppers

Lemon Rosemary Cookies

2 cups wheat flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup agave
1/3 cup oil
1 tsp vanilla
1 Tbsp chopped fresh rosemary
1 Tbsp lemon zest

Preheat oven to 350.

Mix flour, salt, and soda in medium bowl and set aside.

In a separate bowl and using a whisk, combine agave, oil, vanilla, rosemary, and lemon zest.

Drop by spoonfuls on a lined cookie sheet. Bake for 7-10 minutes until edges are slightly brown.

Let cool on cookie sheet to set up.

Zucchini Bread

2 cups Wheat Flour
1/2 tsp sea salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup oil
1/2 cup agave
2 eggs
1 Tbsp vanilla
1 cup shredded zucchini (peel on)
1/2 cup toasted pecans or walnuts (optional)

Preheat oven to 350, grease and flour pan

Combine flour, salt, soda, and cinnamon. In separate bowl mix using whisk, oil, agave, eggs, and vanilla. After its all blended well mix in zucchini.

Slowly add dry ingredients into wet mixture. Pour in prepared pan and back for 30-40 minutes.

Rhubarb Crisp

1 cup maple syrup
1 cup whole wheat flour
3/4 c rolled oats
4 T cinnamon
4 cups sliced rhubarb
1 cup agave
2 T cornstarch
1 cup water
1 tsp vanilla

in mixing bowl combine maple syrup, flour, oates, and cinnamon, mix together. Press half the mixture into an 8x8 pan. Top with sliced rhubarb.

in a saucepan combine 1 cup agave, cornstarch, water,and vanilla. Cook together on medium heat until it boils stirring constantly. Pour mixture over rhubarb.

top rhubarb with remaining crumbmixture and bake at 350 for 45-55 minutes.

German Chocolate Frosting - non-dairy/non-sugar

1 cup agave
3 egg yolks
1/2 cup butter
1 tsp vanilla extract
1 cup chopped pecans
1 1/3 cup unsweetened cocunut

In large saucepan combine eggs, butter, vanilla, and agave - cook over low heat stirring constantly until thick. Remove from heat and stir in cocunut and pecans - let cool then spread on cake

spinach strawberry salad

from: yourhomebasedmom.com

Spinach Strawberry Salad with Poppy Seed Dressing

Printable Recipe

Baby Spinach

Red onion, chopped (as much as you like)

Strawberries, sliced

Candied Nuts (1/2 C nuts to 1/4 maple syrup)

Poppy Seed Dressing

Combine spinach and dressing and top with strawberries, nuts and red onion.

Poppy Seed Dressing:

1/2 canola oil

1/4 C apple cider vinegar

1/3 C maple

2 Tbsp sesame seeds

1 Tbsp poppy seeds

1 1/2 tsp dried minced onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika.

blueberry muffins

http://tastyplanner.com/recipes/whole-wheat-lemon-blueberry-oatmeal-muffins

substitute coconut oil for corn and rice milk..

Chinese Salad

Chinese salad--

2 heads lettuce-

1 cup diced chicken or turkey-

mandarin oranges-

Almonds-

Orange Peppers-

Olives-

Soba Noodles (cook, and cool, then throw into salad. ) They are expensive at the store, but in the oriental market they are cheaper and you can get buckwheat ones, instead of white)-

Dressing:

1 C. Canola oil-

1 T. Sesame oil-

1/2 c. honey-

3 T. each : rice or apple vinegar, yellow mustard, braggs liquid aminos (soy sauce)-

1/2 t. salt-

1 t. sesame seeds-

Combine well (it is better if made in advance and let it sit in the fridge for a while to combine better)

Fresh Maple-Fig Spread (Alysa cooks website)

Feel free to add more fresh figs if you want to highlight the fruit even more. If you only have dried figs on hand, rehydrate them in warm water and puree away.

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and Refined Sugar-Free.

• 1/4 Cup Cashews or Almonds
• 1/4 Cup Walnuts
• 6 Medium-Sized Fresh Figs (if not fresh, see note above)
• 1/2 to 1 Tablespoon Maple Syrup (can sub honey or agave)
• 1/4 Teaspoon Ground Cinnamon
• 1/8 Teaspoon Salt

Grind the cashews or almonds somewhat into a powder (I use an electric spice/coffee grinder). Add all ingredients to your food processor, and pulse, chop, or blend to your desired consistency. I made mine fairly smooth, but with some walnut chunks. Feel free to adjust the sweetness, salt, and spices as desired.

Yields about 1 cup