Sep 29, 2008
FOOD STUFFS!
Yield: approx. 6 cups
Ingredients:
2 tbsp. extra virgin olive oil
1 large onion (about 3/4 pound) cut into medium dice
1/2 tsp sea salt
2 pounds carrots, peeled and cut into 1/2 inch rounds
5 cups stock
¼ cup rolled oats
1 tsp. lemon juice
1 1/2 tsp ginger juice
2 tbsp. dill, chopped for garnish
1. In a medium pot, heat oil over medium heat. Add onions and salt. Seat until onions are softened (abou5 5-8 minutes). Stir often to prevent browning.
2. Add the carrots, cover pot, and cook over low heat for 5-6 minutes. Stir to prevent browning.
3. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low and simmer 25 minutes, covered, until carrots are very tender.
4. Blend the soup until creamy. Add additional stock to desired consistency.
5. Add lemon and ginger juice. Readjust seasonings.
6. Garnish with dill and serve.
Makes 4 servings
Salad
1/2 head kale, any type, destemmed
1/4 head red cabbage
Simple Greek Dressing
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon thyme
2 carrots, cut into matchsticks
3-4 shitake mushroom caps, cleaned and sliced
1/2 each red & yellow pepper, sliced
1 medium onion, sliced
2 tablespoons extra-virgin olive oil
splash of toasted sesame oil
splash of tamari
pinch of red pepper flakes
Add carrots, stir.
Add all broccoli and stems, stir.
Add mushrooms and peppers, stir.
Splash in tamari, cover and cook on high heat for one minute.
Turn off heat, drizzle with toasted sesame oil.
Add red pepper flakes to taste, stir and serve.
2 cups of water or broth
Seasonings to taste
Rinse rice in a bowl of cool water and strain
Place all ingredients in a pot with a tight fitting lid
Bring to a boil, reduce heat
Cover and let simmer for 50 minutes, if you are not experience with cooking rice, you’ll want to check the rice 10 minutes before the anticipated finish time so you don’t burn the rice (if you do, it’s okay, just try it again)
Remove from heat and let stand 10 minutes
Fluff with a fork and serve.
2 cups water
Seasonings to taste
Rinse quinoa well with cool water in a fine mesh strainer until the water runs clear.
Combine quinoa and water in a saucepan. Cover and bring to a boil.
Reduce heat to a simmer and continue to cook covered for 15 minutes or until all water has been absorbed
Remove from heat and let stand for 5 minutes covered; fluff with a fork
Season as you like.
1 cup brown rice syrup
4 cups Erewon brown rice crispy cereal
*These are great to freeze. Put in snack bags and grab the out of the freezer when you want a quick snack. 
)
2 1/2 cups rolled oats (regular or quick-cooking)
1/2 cup raw pumpkin seeds (pepitas)
2 TBSP OF COCOA POWDER
1/2 cup raisins (I have also used dried cranberries)
2 Tbs. raw sunflower seeds
1 tsp. cinnamon
1/2 cup almond butter
1/3 cup plus 1 Tbs. honey
2 Tablespoons Brown Rice Syrup
1 tsp. vanilla extract
3/4 CUP CACAO NIBS
1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds (AND 2 TBSP COCOA POWDER) in food processor until powdery. Transfer to medium bowl; set aside.
2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds, CACAO NIBS and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.
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