Jeff and Leah
4 c Whole Grain Flour (wheat, spelt, kamut)
3/4 - 1 tsp Salt
3/4 - 1 tsp Baking Powder
1/3 c. Oil
1 3/4 c Warm Water
Stir dry ingredients together
Make whole in middle and add oil and water.
Stir well.
Knead till smooth.
Pinch off one inch ball.
Roll into thin circle on a floured board.
Cook in hot, dry frying pan till bubbly then turn over and cook on other side.
Thursday, May 17, 2012
Breakfast Fruit Smoothie
Jefferson and Emily (via Leah)
Jefferson and Emily taught me this one and I eat it every other morning, maybe twice a day...
So easy, so good, so eat it!
Take 2 peeled oranges, throw them in a blender, add 2 ice cubes.
Blend till smooth
Add 2 bananas blend till smooth.
Drink it. love it. Awesome!
Feel free to add in other fruits as you want.
The thing that makes this drink so amazing is using fresh not frozen fruit. Also make sure your bananas are pretty ripe, somewhat bordering on over ripe.
So do it, and love it!
Jefferson and Emily taught me this one and I eat it every other morning, maybe twice a day...
So easy, so good, so eat it!
Take 2 peeled oranges, throw them in a blender, add 2 ice cubes.
Blend till smooth
Add 2 bananas blend till smooth.
Drink it. love it. Awesome!
Feel free to add in other fruits as you want.
The thing that makes this drink so amazing is using fresh not frozen fruit. Also make sure your bananas are pretty ripe, somewhat bordering on over ripe.
So do it, and love it!
Saturday, April 14, 2012
Balsamic Apple Salad
by Ashley and Caleb
The same fated night that Dan and Lorraine changed our lives with the delicious bacon/bok choy combo, they rocked our world with this salad:
Apples
Lemon juice
Balsamic vinegar
Blue cheese
Walnuts or pecans
Slice the apples and sprinkle with lemon juice. Drizzle balsamic vinegar over the apples just before serving and throw some blue cheese and chopped nuts in there and get down with your bad self. (Lorraine claims that she overdid it with the vinegar the night we had it, but it ROCKED. I don't think there's any way you can go wrong here, do you?)
Dan and Lorriane- can you come over and cook for us some more?
The same fated night that Dan and Lorraine changed our lives with the delicious bacon/bok choy combo, they rocked our world with this salad:
Apples
Lemon juice
Balsamic vinegar
Blue cheese
Walnuts or pecans
Slice the apples and sprinkle with lemon juice. Drizzle balsamic vinegar over the apples just before serving and throw some blue cheese and chopped nuts in there and get down with your bad self. (Lorraine claims that she overdid it with the vinegar the night we had it, but it ROCKED. I don't think there's any way you can go wrong here, do you?)
Dan and Lorriane- can you come over and cook for us some more?
Bacon Bok Choy
by Ashley and Caleb
We recently had dinner with our friends Dan and Lorraine, and this is what they cooked. It was SO good and takes under 30 minutes to make. Caleb and I have cooked it about once a week since then and Adelaide keeps saying "I LOVE bok choy!"
1 head bok choy- the leafier the better
6 pieces of uncooked bacon
garlic powder (Caleb wants to try fresh next) to taste
salt and pepper to taste
Rinse and chop bok choy down to where it is mostly the white stem. Discard stem and set aside chopped bok choy. Cut bacon into bite-sized pieces and cook in a wok or high-sided pan until browned and just crispy. Drain fat and return to pan. Add the bok choy, salt, pepper and garlic powder and toss until bok choy is wilted and soft. Serve over rice.
SO GOOD!
*Notes: I put down about 6 pieces of bacon, but you can add as much or as little as you like, depending on your definition of "healthy". But let's not get into that here...my point is that the bacon flavor is really what makes this dish. We use a bacon that has no added nitrites/nitrates and crisps up nicely. Great for a busy weeknight.
We recently had dinner with our friends Dan and Lorraine, and this is what they cooked. It was SO good and takes under 30 minutes to make. Caleb and I have cooked it about once a week since then and Adelaide keeps saying "I LOVE bok choy!"
1 head bok choy- the leafier the better
6 pieces of uncooked bacon
garlic powder (Caleb wants to try fresh next) to taste
salt and pepper to taste
Rinse and chop bok choy down to where it is mostly the white stem. Discard stem and set aside chopped bok choy. Cut bacon into bite-sized pieces and cook in a wok or high-sided pan until browned and just crispy. Drain fat and return to pan. Add the bok choy, salt, pepper and garlic powder and toss until bok choy is wilted and soft. Serve over rice.
SO GOOD!
*Notes: I put down about 6 pieces of bacon, but you can add as much or as little as you like, depending on your definition of "healthy". But let's not get into that here...my point is that the bacon flavor is really what makes this dish. We use a bacon that has no added nitrites/nitrates and crisps up nicely. Great for a busy weeknight.
Saturday, March 31, 2012
Leftover Oatmeal Muffins
by Ashley and Caleb
OK! I know that all I post are breakfast recipes, but when you're trying to minimize your wheat intake, eggs or smoothies in the morning get old really fast.
Remember how you made that awesome oatmeal and then saved the leftovers? Here's what you do:
1 ¼ cup almond flour (or 1 cup flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2-1 teaspoon cinnamon
¼ cup coconut oil (or melted butter)
1/3 cup maple syrup
3 eggs, lightly beaten (reduce to 2 eggs if using wheat flour)
1 cup leftover oatmeal
1 cup raisins (optional)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder and baking soda and cinnamon. In another bowl, combine coconut oil, eggs, oatmeal, syrup, raisins and vanilla; add to dry ingredients and stir just until moistened. Divide between lined muffin cups. Bake for 18-25 minutes, or until tester comes out clean.
*Notes: These are very moist muffins so I keep reducing and reducing the amount of coconut oil. A little less than a 1/4 cup will usually do. Because they are so moist, these muffins freeze really well.
OK! I know that all I post are breakfast recipes, but when you're trying to minimize your wheat intake, eggs or smoothies in the morning get old really fast.
Remember how you made that awesome oatmeal and then saved the leftovers? Here's what you do:
1 ¼ cup almond flour (or 1 cup flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2-1 teaspoon cinnamon
¼ cup coconut oil (or melted butter)
1/3 cup maple syrup
3 eggs, lightly beaten (reduce to 2 eggs if using wheat flour)
1 cup leftover oatmeal
1 cup raisins (optional)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder and baking soda and cinnamon. In another bowl, combine coconut oil, eggs, oatmeal, syrup, raisins and vanilla; add to dry ingredients and stir just until moistened. Divide between lined muffin cups. Bake for 18-25 minutes, or until tester comes out clean.
*Notes: These are very moist muffins so I keep reducing and reducing the amount of coconut oil. A little less than a 1/4 cup will usually do. Because they are so moist, these muffins freeze really well.
Overnight Oatmeal
by Ashley and Caleb
This is a method that I got from the Nourishing Traditions Cookbook. This book is really thick, with all sorts of science and history along with recipes, which makes it a very interesting read. We have found some real gems.
Here is why we started preparing oatmeal this way: Grains contain phytic acid which can combine in the intestines with calcium, iron, zinc, etc. and actually block the absorption of these essential minerals and other nutrients. Soaking the oatmeal allows enzymes to break down and neutralize the acid. Also, it tastes good.
Long explanation over. Here is the recipe.
1 C rolled or cracked oats
1 C warm water PLUS 2 tbs. plain yogurt, keifer, whey, or buttermilk
1/2 tsp. sea salt
1 C filtered water
Combine oats with warm water and yogurt mixture, cover and place in a warm place overnight or for at least 7 hours. The next morning, bring an additional 1 C water to a boil with the sea salt. Add the soaked oats, stir, remove from heat and let stand a few minutes. Serve with butter and honey.
*A few notes: This DOES taste different than the oatmeal you're used to, but give it a few times, and you won't want to go back. It cooks up very smoothly and quickly (unlike untreated oatmeal, which takes FOREVER to cook) and I prefer it now. It took me some time to get used to thinking about breakfast before I went to bed, but it's nice to have a hot breakfast ready in five minutes in the morning. We like to put raisins and Grade B maple syrup in place of the honey. DELICIOUS. Make extra and stick it in the fridge and I'll show you what to do with it in another post.
This is a method that I got from the Nourishing Traditions Cookbook. This book is really thick, with all sorts of science and history along with recipes, which makes it a very interesting read. We have found some real gems.
Here is why we started preparing oatmeal this way: Grains contain phytic acid which can combine in the intestines with calcium, iron, zinc, etc. and actually block the absorption of these essential minerals and other nutrients. Soaking the oatmeal allows enzymes to break down and neutralize the acid. Also, it tastes good.
Long explanation over. Here is the recipe.
1 C rolled or cracked oats
1 C warm water PLUS 2 tbs. plain yogurt, keifer, whey, or buttermilk
1/2 tsp. sea salt
1 C filtered water
Combine oats with warm water and yogurt mixture, cover and place in a warm place overnight or for at least 7 hours. The next morning, bring an additional 1 C water to a boil with the sea salt. Add the soaked oats, stir, remove from heat and let stand a few minutes. Serve with butter and honey.
*A few notes: This DOES taste different than the oatmeal you're used to, but give it a few times, and you won't want to go back. It cooks up very smoothly and quickly (unlike untreated oatmeal, which takes FOREVER to cook) and I prefer it now. It took me some time to get used to thinking about breakfast before I went to bed, but it's nice to have a hot breakfast ready in five minutes in the morning. We like to put raisins and Grade B maple syrup in place of the honey. DELICIOUS. Make extra and stick it in the fridge and I'll show you what to do with it in another post.
Wednesday, March 28, 2012
Mango Sauce Lettuce Wraps
Filling:
Collard or any kind of lettuce LeafSliced Tomato
Sliced Bell Pepper, any color
Chopped Lettuce or cabbage or filler of your choice
Sliced Cucumber
Any other veggies of your choice
Mango Sauce:
1 Cup Chopped Mango (if using frozen then add an extra date)
1 Tbsp. Tahini (raw, or roasted)
1 Pitted Medjool Date
1 Pitted Medjool Date
1 Teaspoon (approx) chopped scallions/chives
1 Leaf Sage, or you can use 1 teaspoon of dry.
2 Leaves Basil, or you can use 2 teaspoons of dry.
Blend all ingredients in a blender till smooth.
Spread sauce on lettuce leaf, add veggies, roll into a wrap and dip it in the extra sauce. Devour!
This is soooo Yummy!
We also use this sauce as a salad dressing. You can use it for practically anything you want, even a fruit dip. It's THAT good!
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