Saturday, August 23, 2008
1 cup raw cashews
3 cups water
2 Tbsp flour
onion powder, celery salt and / or salt, chicken style seasonsing
Place cashews into a blender. Add 1 cup of the water and blend until VERY smooth and creamy (no grit left AT ALL).
Add all remaining ingredients EXCEPT remaining water and continue blending.
In a sauce pan bring 2 cups of water to a boil. Add blended mixture while whisking constantly and bring to a second boi.
Remove from heat and serve hot over veggies or use as a sauce for scalloped potatoes or creamed noodles. For a plain white sauce omit the seasonings.
Tuesday, August 19, 2008
2 cup quick-oats
1 tsp cinnamon
dash of salt
1/2 cup almonds
1 1/4 cup honey
1/2 cup almond milk
1/3 cup coconut (optional)
dried fruit (eg: dried apricots cut up or raisins or chocolate chips)
Process 4 cups of ROLLED OATS to make them into a flour-like texture.
In a large bowl combine powdered oats, quick oats, cinnamon, salt and almonds.
In a separate bowl combine wet ingredients.
Add wet ingredients to dry and mix. (Add dried fruit/mix ins if desired).
Use a spatula to pat into a baking dish (I grease mine with coconut oil).
Sprinkle coconut on top (if desired).
Cut into bars FIRST and then bake at 350 for 15-20 minutes. Cool and then re-cut them. Enjoy! Yields about 24 bars.
Friday, August 15, 2008
curry powder or paste
1 can coconut milk
fresh cut veggies --> suggestions:
bok choy, sliced
red pepper, cut
(other options could include mini corn and mushrooms) -- use whatever you like and have!
Heat the coconut milk in a pan and add the curry (pud lid on for 2-3 minutes). Let the curry heat to release the flavour. Then add the onions & garlic and allow them to soften.
Add the vegetables starting with carrots as they take longest to cook. Cook until desired consistency is accomplished.
Serve on a bed of rice - we love basmati.
Protein options: you can add nuts, tofu or black beans/chick peas (or meat) to this. It is a family favourite - very tastey!
Friday, August 8, 2008
1 frozen banana
1/2 - 1 cup frozen berries
1/2 cup plain non-fat yogurt
stevia or honey
In a blender place orange juice, frozen banana, berries, yogurt and sweetener. Blend until smooth and enjoy. This is our family favourite smoothie! We really don't measure so you can guesstimate the amounts and adjust them to your liking for consistency.
Tuesday, August 5, 2008
1 can of GOLD* Rooster Brand Coconut Milk
Simply chill the can (we leave one in the fridge). When ready to prepare simply open the can and scrape all of the coconut fat and coconut milk into a bowl and beat on high speed until it is whipped. Add a bit of maple syrup or honey and/or vanilla if you like. That's it!
It's delicious and has a wonderful coconut flavour (very mild) too. We serve it with the oat waffles and berries and everyone loves it. Enjoy!
Monday, August 4, 2008
4 cups rolled oats
½ cup ground millet (or cornmeal)
1 tsp salt
1 tsp vanilla (optional)
½ cup almonds
5 cups water
Mix all ingredients in a large bowl. Cover and place in fridge for a few hours (or overnight).
When ready to cook, pour 2 cups of batter at a time into the blender and blend until smooth.
Preheat waffle iron and bake until golden grown.
Freeze leftovers and pop them in the toaster to warm.
Friday, August 1, 2008
1 cup whole spelt flour
1 cup barley flour (or use 1 cup white and 1 cup whole wheat flour in place
of spelt and barley if you prefer)
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas, peeled
3 tablespoons blackstrap molasses
½ cup apple juice, plus more as needed
2 teaspoons apple cider vinegar
1 zucchini, finely grated (about 1 ½ cups) --> I just blend the zucchini up in the blender separately
½ cup finely chopped or ground walnuts
½ cup raisins (optional, they add a touch of sweetness)
Preheat the oven to 375º. Line a muffin tin with paper liners.
Combine flours, cinnamon, baking powder, and baking soda in a mixing
Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar
in a blender and blend until smooth. Mix the wet and dry ingredients
together, then fold in the zucchini, walnuts, and currants or raisins. Use a
bit more apple juice if needed to wet all the flour.
Divide mixture evenly into the 12 lined muffin cups, and bake for 20
minutes, or until the top springs back to the touch. Remove muffins from the
pan and cool on a wire rack.
* These are SO delicious if I do say so myself(: