Raw Breakfast Cookies

These are a huge favorite for a hungry breakfast or an afternoon treat. One batch lasts me for a couple of weeks.

• 4 cups nuts or seeds (walnuts, almonds,pumpkin seeds, sunflower seeds)
• 2 cups dried fruit (raisins, blueberries, figs, prunes)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp unrefined salt
• 2 to 4 Tbsp of water
• 4 Tbsp of dried coconut

Process the nuts until well ground and place in large bowl.  Process the rest of the ingredients and add a Tbsp of water at a time until the fruit begins to becomes smooth.  Add everything to bowl. 

Use wooden spoon to mix, this takes about 5 minutes.  Let sit for 5 minutes.  Put coconut into small bowl.   Roll cookie dough into ball and roll in coconut. Flatten into cookie shape in your hand and it is ready to eat!

I often double this recipe BUT I make 2 separate batches if I do.  Even the Vita Mix cannot handle a double batch at a time.  So I soak 2 cups of nuts in each of two separate containers, and just make 2 separate batches.

• 1 cup pine nuts
• 1 cup raw almonds
• 2 cups water

Soak nuts in the water, in the refrigerator, overnight (8-12 hours)

Drain, and then blend the 2 cups of nuts with 4 cups of fresh purified water.

Blend for at least 1 minute in Vita Mix, longer in typical blender.

Strain in nylon mesh bag into container and refrigerate.

Best served cold.

submitted by

Misha Thomas

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Good Morning Alkalizing Shake

We have been drinking this delicious shake for breakfast for years!

• 1 cucumber (peeled)
• 1 lime (peeled and quartered)
• 1 avocado (peeled and pitted)
• 1-2 cups raw spinach
• 1 tomato  (optional)
• 1 tsp cayenne (optional)
• 8 oz purified water
• 5-8 ice cubes
• 2 Tbsp Liquid Minerals
• 2 Tbsp Flax Seed Oil
• 2 oz Tunguska Blast Adaptogen Juice

Blend thoroughly and enjoy.  Feel free to adjust water and ice cubes to reach desired consistency and temperature.

submitted by

Misha Thomas

Raw Winter Squash Soup

Who said you have to pre-cook squash to make a soup?

• 1 acorn or butternut squash
• 1⁄2 cup raw almond butter
• 1 tsp curry powder
• 4 cups water
• 1⁄4 tsp nutmeg
• 1 tsp fresh ginger chopped
• sea salt to taste

Peel the acorn or butternut squash, discard the seeds and chop it into small pieces. Cut a small piece of fresh ginger and chop finely. Adjust seasonings according to your tastes.

Place all ingredients in a strong blender, and puree until smooth.

This soup is very satisfying and filling. Enjoy!

Green Smoothies

I have just began incorporating these into my daily meals and I am loving the energy!

I use a high powered blender (Vitamix) to make them fully smooth and I highly recommend you use only organic produce.

• 2-4 leaves of kale (depending on how green you want it)
• 1 apple
• 6 slices of last summers frozen peaches
• 1 banana (optional)
• 1 tsp flax seed (ground)
• 1 cup of cold water
• ice (optional if you want it really cold)

This is only one recipe, but I encourage you to play with other fruits and greens.  Cucumbers are lovely! 

Blend for about 40 seconds to highest availability for absorbtion.  You can add more water if it is too thick, but remember to take small sips, this is potent energy!

Spinach Frittata

This is an easy comfort food favorite for winter nights.

• 1 bunch fresh organic spinach de-stemed
• 4 eggs beaten
• 2 Tbsp Cream
• 2 garlic cloves crushed
• 4 tbsp olive oil
• 2 Tbsp grated Pecorino cheese
• 1/4 fontina cheese cubed
• Salt and pepper (optional)

Cook spinach lightly in a 2Tbsps of water, drain and pat dry.  Beat eggs and stir in spinach, cream, garlic, until well mixed. 

Heat oil on low to medium heat in pan and gently pour egg mixture into pan. Add cheese on top.  Cover and cook on low without stirring for 5 to 7 minutes.

Transfer to plate, cool, cut and serve.

Fast, easy and so good!

Quick Hearty Veggie Soup

• 1/2 cup dices onions
• 1/2 cup diced turnip
• 1/4-cup oil
• 1 cup diced potatoes
• 1 cup dices tomatoes
• 1/2 cup diced carrots 1/2 cup shredded cabbage
• 1/4-teaspoon celery salt 
  
• Salt and Pepper
• 5 cups boiling water

Directions:

In a wide pot, pour 1/4-cup oil and saute until somewhat browned the onions, tomatoes, carrots, and turnips. Add water, cabbage, celery salt, and potatoes. Season to taste. Cover and simmer until vegetables are tender.

About 20-30 minutes and enjoy!

This is a great recipe when you have left over mashed potatoes!

• 2-3 Tbsp olive oil
• 2 cloves garlic, minced
• ½ onion, minced
• 1 large tomato, chopped
• 6 cups  of your favorite mixed vegetables, finely chopped
• 1 cup  vegetable stock
• 1 tsp soy sauce or tamari
• pepper to taste
• 2 to 3 cups left over mashed potatoes

Heat oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently. Add stock and vegetables, soy sauce and pepper to taste.  Bring to boil, cover and turn off the heat while you preheat the oven to 350.  Grease casserole dish and arrange vegetables in it. Top with a layer of mashed potatoes.  Bake until bubbly, about 30 minutes. Serve hot.

Simple Beef Stew

• 2 lbs round steaks (chopped into bite size pieces)
• 1/2 cup water
• 1/2 cup tomato sauce
• 4 large potatoes (peeled and cubed)
• 1 green pepper (chopped)
• 1 celery (sliced)
• 3 carrots (thinly sliced)
• 1 yellow onion (chopped)
• 1 teaspoon dried parsley
• 1 bay leaf
• salt and pepper to taste

In a large non stick skillet brown beef cubes over medium heat.  Add the rest of the ingredients.  Cover and simmer for 1 hour over medium heat or until meat is tender.  Stir occasionally.   May add more water if mixture becomes too thick. 

Enjoy this simple recipe! Yummy to serve with French crusty bread.

submitted by:

Sylvia Allen

Gluten-free Waffles

Makes 4-6 waffles

You will need:

• Two eggs
• 1-1/2 cups Pamela’s Baking Flour
• 3/4 cup water/milk
• 2 Tbsp oil
• 1 Tsp vanilla

Whisk
Bowl
Waffle maker 

1.Pre-heat your waffle maker
2.Put all the ingredients into the bowl
3.Whip until it’s not too watery and not too dry
4.Spray your cooking-spray onto the waffle maker
5.Pour good size amount of waffle mix into waffle maker
6.Wait 2-3 minutes
7.Take out your waffle

Enjoy!

Submitted by

Chas Fordyce

(I couldn't reisist allowing my son to submit his favorite recipe, as he wrote it up so nice and emailed it to Authentic Times!)

Catherine’s Spiced Pecans

• ½ stick of butter
• ½ cup packed brown sugar
• ¼ cup water
• 1 tsp salt
• 2 tsp Chinese five spice
• ½ tsp ground cumin
• ¼ tsp black pepper
• 4 cups of pecans

Preheat oven to 350°F with rack in middle.

Butter baking sheet with sides. set aside.  Melt butter in a sauce pan over medium heat, stir in other ingredients and  until bubbling and thickening. All sugar granuals should be melted.  Add nuts and toss gently until coated and spread them onto baking sheet.  Bake about 10-12 minutes until golden brown.  Lesser time  will result in chewier nuts, more time will make it crispier.  I like to bake two batches and have both kinds!

Submitted Lee Muir

New Year’s Day Crust-Free Quiche

This is for New Year’s Day because who is awake enough to make the crust? It’s also a great grounding meal after a long night.

• 1 1/2 tablespoons fine dry plain bread crumbs
• 1 cup frozen chopped onions
• 2 cups spinach leaves (no stems)
• 1 tablespoon unsalted butter
• 1 (8-ounce) package shredded Swiss cheese (2 cups)
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk

Preheat oven to 425°F with rack in middle.

Butter quiche dish (10-inch glass pie plate,) then sprinkle all over with bread crumbs.

Cook onions in butter in a skillet over medium-high heat, stirring occasionally, until translucent, about 5 minutes. Add spinach and stir until just wilted.  Spread in dish, evenly sprinkle cheese on top.

Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.

Nana’s Gluten-Free Banana Bread

 Since 2 of our family members are gluten-free, I adapted this recipe to much appreciative fans. Plan on 2 loaves, one to eat and one to share!

• 1/2 cup oil

• 1 cup brown sugar

• 2 eggs

• 2 medium to large mashed ripe bananas

• 1 c. Bob’s gluten-free baking flour

• 3/4 tsp baking soda

• 1/2 tsp sea salt

• 1/2 cup chopped nuts (optional)

I like to add:

• 1 tsp of cinnamon

• 1/2 tsp vanilla extract

• 1/8 tsp of nutmeg

 

With hand mixer, cream oil and sugar together.  Add eggs and beat until fluffy.  

Add well-mashed bananas.  Combine flour, soda, and salt.  Mix together.  Add 

nuts and beat well.  Pour into greased and floured loaf pan.  (Can use cooking 

spray.)  Bake at 350 for 55-60 minutes.  Check center with a toothpick.

This doubles and freezes well.

Because our children don’t love chopped nuts in this recipe, I started grounding almonds into flour, to add the nutrients and flavor for the kids without the chunky texture.

submitted by:

Rain Fordyce

original recipe by:

Garbanzo Yam Curry

Helpful Tip:  Get everything prepped before you heat the pan. Cut up the vegetables and set them aside. Put ginger and garlic together.  Mix the dry spices (except the mustard seeds) and salt together. Things will go quickly and you don't want ingredients burning while you're hunting for the next addition to the pan.

• 3 TB oil (coconut oil is my favorite for curries)
• 1 TB whole mustard seeds
• 1 large onion, diced
• 4-5 cloves garlic, minced
• 2 TB fresh ginger, minced
• 2 tsp curry powder
• 2 tsp cumin
• 2 tsp turmeric
• 1/8 tsp cloves
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp coriander
• 1 tsp sea salt
• 1 15 oz can diced tomatoes in juice
• 1 yam, peeled and diced into smallish cubes (winter squash would be a good substitute)
• 1 can coconut milk
• 3-4 c cooked garbanzo beans
• 1 TB agave nectar or other sweetener to taste
• Cilantro for garnish

• Cooked brown rice

 
Heat oil in a pan over high heat. When hot add mustard seeds and let these pop for a minute. (You may need to cover the pan so they don't escape).  Add onion and sauté until starting to brown (about 7-10 minutes). Add garlic and ginger and sauté 2 more minutes.  Add the spices and salt and a little tomato juice from the can.  Stir this thick mixture as best you can for a minute or so. Add tomatoes with the rest of their juice, coconut milk, agave and diced yam.  Cover pan, reduce heat and cook until yam is tender.  Add garbanzo beans and let simmer over low heat for a little while until flavors are blended. (You may need to add a little water if it gets too thick.) Adjust spices/salt to taste.  

Serve over rice and top with cilantro. Yum...

Submitted by

Angie Bickerton

Snowman Soup

A fun family favorite in our home. Here is enough for two cups of warm goodness!
 

• 4 Tbsp organic sugar
• 2 Tbsp free trade cocoa powder
• extra light pinch of salt
• 2 cups whole or raw milk
• 10 mini marshmallows
• 10 milk chocolate chips
• 2 natural candy canes

Heat milk in your smallest saucepan/pot on a medium heat, stirring constantly.  Once it begins to steam, whisk in cocoa powder, sugar and salt.  Whisk until steaming hot and frothy.

In two of your favorite mugs, add 5 chips and 5 mini marshmallows each.  Pour equal amounts of hot cocoa into each mug.  Use candy cane to stir up the chips on the bottom until melted.

Enjoy a rich treat and share it with a friend.

Prayerful Pumpkin Pie

It's the maple syrup that puts this pie on the top of my gratitude list.
 
Crust

• 1 3/4 cup flour
• 1 teaspoon salt
• 2/3 cup shortening
• 3/4 cup iced water

Filling

•  1 16 oz can pumpkin
• 1 can evaporated milk
• 1/2 cup pure maple syrup
• 1/2 cup brown sugar
• 3 eggs
• 2 tsp ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cloves

Combine Crust ingredients. Mix until the dough turns in to little balls. Throw in all of the iced water and mix well. Roll out to 1" larger than your pie dish. Place in dish, trim edges, and flute.

Combine Filling ingredients in a bowl Beat until well mixed. Pour into unbaked pies shell. Bake at 400 degrees for 15 minutes and then turn it down to 350 and bake about 30 minutes more or until a knife inserted in the center come clean. Cool it on a wire rack or a stove burner that is turned off.

submitted by

Shannon Grissom

Warming Indian Spiced Potatoes and Spinach

I have discovered coconut oil is the heathiest oil to cook with, as well as a traditional oil in East Indian cooking.

• 3 T coconut oil
• 1 red onion (sliced thin)
• 2 large garlic cloves (crushed and sliced)
• 1/2 tsp chili powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2/3 cup vegetable stock
• 2 small potatoes (small cubes)
  
• 1 bunch spinach (well rinsed)
• 1 red chili (seeds removed)
• salt and pepper

Saute onion and garlic in oil for 2 min. Stir in ground spices and stir 1 min. Add stock and potatoes and bring to a boil. Reduce heat and cover for 10 minutes. Uncover add spinach and red chili stir for 3 minutes and serve!

Make sure to wash your hands after handling fresh chilis!

Roasted Pumpkin

Here is a delicious and easy way to eat pumpkin, healthy and comforting.

• 1 medium sugar pumpkin (about 4 pounds)
• 1 sweet or mild onion, large chopped
• 3 tablespoons olive oil
• 1/4 cup fresh sage leaves
• sea salt and freshly ground pepper

Grandma's Pumpkin Dump Cake

• 4 cups of baked, skinned and pureed pumpkin
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 can of evaporaed milk
• 3/4 cup sugar
• 3 eggs, beaten
• 1/2 dry yellow or vanilla cake mix
• 1 stick of butter
• 1 cup of chopped pecans

Heat oven to 325 degrees F. Mix all ingredients exept for butter, cake mix and pecans. Pour ingredients into a

9 X 13 dish (it will be a bit like uncooked pumpkin pie) Sprinkle the cake mix over the pumpkin mix then drizzle the melted butter over the cake mix. Nuts go on top. Bake for 55 minutes.

Serve cooled with whipped cream or ice cream. This is a sweet treat! Old fashioned and Oh so Good!

recipe submitted by:

Jeannine Hall

Curry Butternut Squash Soup

• 1/4 cup olive oil
• 1 cup diced onion
• 3 cloves garlic
• 1/4 cup minced fresh peeled ginger
• 1/2 tablespoon crushed red-pepper flakes (optional)
• 2 1/2 pounds Butternut Squash, peeled and cut into chunks
• 1 1/2 teaspoons sea salt
• 2 bay leaves
• 1 teaspoon curry powder
• 2 cups homemade chicken or veggie broth
• 1 TBSP raw sugar
• 1 can coconut milk

Raise the heat to medium-high, and add chicken stock. Cover and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the sugar and milk and cook for 15 minutes.

Remove bay leaves from soup. Using a glass blender, puree in batches until smooth.

Season with salt and serve!

Scrambled Tofu on Toast

• ½ stick of butter
• 1 lb smoked tofu
• 1 onion
• 1 red bell pepper- chopped
• 4 thick slices of yummy fresh bread
• 2 Tbsp chopped mixed fresh herbs
• salt and pepper to taste

Melt butter in a pan and crumble tofu as you add it to the pan. Add bell pepper and onion and stirfry until onion is translucent. Add herbs, combine with seasoning. Toast bread and spoon on scrambled tofu.

Served as a great accompaniment to a warm butternut soup, it is a comforting fall meal!

Winter Squash's Tough Skin

Winter squash time is upon us and many recipes are begining to surface in our minds.

This week let's make sure we can handle the tough skin on a winter squash.

If you come home with a squash that's difficult to peel, cut it in half, remove the seeds and strings. Roast it, cut side down, for about an hour in the oven at 350 degrees F/ 180 degrees C. Then scoop out the cooled flesh.

Now it is ready to use in pie, soups, breads or any other favorite dish!

Pure E-Z Pumpkin Garlic Hummus

• 1 can garbanzo beans/chickpeas (15 oz), drained
• 1/2 cup pumpkin purée
• 2 cloves of garlic
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

Open can of garbanzo beans. Drain juice, saving approximately 1/2 cup in case hummus needs thinning. In a food processor, process beans, pumpkin purée, garlic and olive oil. Add lemon and salt and blend. If pumpkin hummus is too thick, add 1 tablespoon water or drained juice. Continue to add water or juice until desired consisteny. Hummus should be smooth and creamy.

Serve with pita bread, pita chips, or fresh veggies.

recipe submitted by:

Betsy Durkin

Fresh Red Grape Salsa
 

• 2 cups Red Seedless Grapes, washed
• ¼ cup Green onions, chopped
• ¼ cup Red Bell Pepper, chopped
• 1 Tbsp fresh Cilantro, finely chopped
• 1 clove Garlic, pressed
• 2 Tbsp Fresh lemon Juice
• ¼ tsp Celtic Sea Salt

Combine all ingredients in food processor and pulse chop until desired consistency. If you make by hand, dice bell pepper, green onion & cilantro. Coarsely chop the grapes.

Enjoy with your favorite hot, spicy tortilla chip. Yum!

When I had my little market, Living Greens, in Florida, we made this recipe and would sell pints of it. We would also offer an avocado/salsa wrap as a special from the raw kitchen, which featured the Garden of Eatin’ sprouted tortilla flat piled with fresh slices of avocado, red clover sprouts, sunflower greens & this salsa, rolled & cut in half. What a delight!

Recipe Submitted by:

Deborah Tracy

Lemon Tahini Sauce

Lemon Tahini Sauce is a wonderful thing to have on hand. It’s versatile, healthy, tasty and lasts a long time in the fridge. It's great as a salad dressing for raw greens, a dip for raw vegetables, or as a sauce to top an assortment of warm steamed vegetables, beans and/or brown rice. You can even mash some garbanzo beans, add some lemon tahini sauce and a little cumin, and presto! Hummus!

Note: Please consider these measurements variable. Adjust according to taste.

• 1/2 c tahini (sesame seed paste)
• 4 TB freshly squeezed lemon juice
• 1 small clove garlic, pressed or crushed
• 1/2 tsp sea salt
• 5 TB water
• handful chopped fresh parsley (optional)

Combine all ingredients, adjust water measurement if thinner sauce is desired. Enjoy!

recipe by:
Angie Bickerton

Hearth and Handicrafts

Fresh Peach Ginger Crisp

Yum! Peaches are here and we can't eat enough of them!

Here is a easy way to create a yummy treat.

• 4 or 5 ripe organic peaches (sliced)
  
• 2 tablespoons brown sugar
• 1/2 tsp ground cinnamon
• 1 tablespoon fresh lemon juice
• 1/2 cup crumbled gingersnap cookies

Preheat oven to 425 degrees.

Evenly spread peach slices around a 9" pie pan. Mix brown sugar, cinnamon and lemon juice and sprinkle over top of peaches. Top with the crumbled gingersnap cookies. Bake for 20 minutes or until the peaches are bubbling and tender.

Served warm or room temperature!

-Adapted from Moosewood Restaurant Cookbook

Fresh Salsa

• 6 or more large fresh tomatoes chopped
• 1 bunch fresh cilantro chopped
• One large onion chopped
• 1-2 banana pepper more or less (seeded) chopped or use jalapeño depending on your "heat" preference
• 2 cloves garlic chopped
• 1/2 tsp. cumin
• Salt and pepper to taste
• Optional: add 1/2 cup freshly steamed, cut from the cob corn

Mix all ingredients and enjoy with freshly baked corn tortillas!

Recipe by:

Jude Eastman

Alkaline Salad

For those of you who suffer from an acidic system, this is a great salad to soothe and balance.

• 1 head butter leaf lettuce
• 1 english cucumber, diced
• 1 large carrot, shredded
• 1 fresh beet, shredded
• 1/4 cup sliced almonds
• 1 avocado, sliced

Dressing:

• 1/2 cup extra virgin olive oil
• 1 Tbsp flaxseed oil (or more olive oil)
• 3 Tbsps lemon juice
• 1 Tbsp chives finely chopped
• 1/4 tsp your favorite fresh herbs
• sea salt and pepper to taste
  

In a small bowl, mix all dressing ingredients together and set aside. In large bowl toss all ingredients except for the avocado. Toss in dressing and add avocado to the top.

If you suffer from heartburn, items like vinegar, sugar, grains, most nuts (except for almonds) and most dairy create an acidic environment. Although oil is acidic, mixing it with lemon juice and fresh herbs creates a more neutral reaction. Salads like this are refreshing and balance your insides.

Recipe submitted by:

Rain

Pineapple and Cashew Salad

This is a family favorite salad!

• 1 jar of Major Grey mango chutney
• 2 cups of cooked brown rice
• 3 braeburn apples - peeled and diced
• 1 cup roasted whole cashews
• 1 medium ripe pineapple - diced

In a large bowl, add cooled rice and jar of chutney, mix well. Add fruit and cashews and let sit for at least one hour.

Tastes best at room tempurature.

Recipe submitted by:

Lee Muir

Falafels

• 1 cup Garbanzo Bean Flour
• 1 Tb Sea Salt
• 2 tsp Ground Cumin
• 1-1/2 tsp Turmeric
• 1 Tb Freshly Crushed Garlic
• 3/4 cup Water, hot
• 1 tsp Baking Soda
• 1 Tb Chili Pepper, Chipotle (Ground)
• 1 tsp Mustard Seed
• 1 tsp Garam Masala (Indian spice)
• 1 Tb Crushed Fresh Ginger
• 2 Tb Finely Chopped Onion
• 1/2 cup Frozen Spinach, pressed & drained
• 2 cups Vegetable Oil for frying

In a bowl, mix bean flour, baking soda, salt, chili pepper, cumin, mustard seeds, turmeric and garam masala well. Add hot water, stir well. Gradually add garlic, ginger, onions and spinach. Mix well and let mixture rest for about 5 minutes.

Heat 2 cups of oil in a deep fry pan. When oil is hot, drop 1 tablespoon of mixture into hot oil (about 6-8 balls at a time) and cook for about 5 minutes or until balls are golden brown. Remove and drain onto paper towels.

Falafels can be kept warm in an oven while frying remaining balls.

Recipe Submitted by:

Jude Eastman

StirringTheSpiritWithin

Pesto Sauce for Two

As prepared by the owners of the

Albergo Pasquale Hotel

Monterosso,

Cinque Terre, Italy

• 80 leaves of fresh basil (40 leaves per person)
• 1 clove of garlic
• 2 tablespoons of pinenuts
• 2 heaping tablespoons grated Parmesan cheese
• 3 tablespoons (or more) extra virgin olive oil

Put in 1 clove of garlic and crush it into the basil for 1-2 minutes.

Add 2 tablespoons of pinenuts and crush them into the basil for several minutes.

Add 2 heaping tablespoons of grated Parmesan cheese. If it’s good quality cheese, it will have enough salt. Otherwise you can add salt to taste.

Add 3 tablespoons (or more) of extra virgin olive oil. Stir it in with a spoon until it’s creamy. (It may take more depending on how much cheese and how many pinenuts you’ve added.)

Serve the pesto on bread, pita chips, pasta, etc., and enjoy!
 

Recipe submitted by: 

Vicki Fordyce

Oatmeal Pancakes

Here is a recipe that is wheat free and full of good fiber. It is easiest in a food processor or you could grind the oatmeal in a blender.

• 2 cups rolled oatmeal divided (I like Red Mill best but anything is better than boxed.)
• 1-1/2 cup water or milk
• 1 egg (use 2 if small)
• 1/4 cup rice flour (if you can eat wheat, it works well too)
• 1 Tablespoon olive oil
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 teaspoons sugar or natural sweetener

Procedure: Grind 1 cup of the oatmeal. Mix in the rest of the ingredients in processor. Let set 10 minutes to thicken. Fry on a hot greased grill or waffle iron for variety. You can thin batter with water if it becomes too thick. I like to make 3 to 4 inch pancakes as they cook faster and more fit in the pan.

Serve with applesauce and peanut butter or butter and syrup. Options: Add a banana, omit oil (won't brown well), add dried fruit or nuts, use your imagination. A double recipe fits in my processor and the extra cakes freeze well. Enjoy!

Recipe submitted by Barbara Perry

Black Bean Salad

makes 8 servings

• 1 can black beans rinsed
• 2 cups chopped tomatoes
• 1 jalapeño
• 1/2 cup onion chopped
• 1 clove garlic chopped
• 1/4 cup fresh squeezed lemon juice
• 2-3 ears of corn (steamed and cut off the cob)
• 2 cups cooked brown rice

Combine all ingredients and refrigerate 1 hour before serving.

Submitted by:

Jude Eastman

StirringtheSpiritWithin

My Favorite Smoothie

I encourage you to use real yogurt. Make it yourself or make sure you buy one that is pure milk and live cultures and honey or maple syrup, without other additives like gelatin, chemical sugars, including crystalline fructose, which is just another name for high fructose corn syrup, or diet sugars. Your body will thank you!

• 1 cup vanilla or plain yogurt with honey
• 1 T Flax seed (Measured then ground)
• ¼ each local organic blueberries & strawberries (or some berries from your own garden is even better!)
• ½ frozen organic red or yellow banana - sliced and frozen overnight

Blend until smooth and drink the sweet rewards!

Fiesta Coleslaw

For a fun summer salad, spice up your average coleslaw and surprise your guests.

• 3 Cups finely shredded green cabbage
• ½ -1 cup finely shredded red cabbage
• ¼ cup of chopped fresh cilantro
• ½ red bell pepper (diced)
• ½ of a cucumber (seeded and diced)
• 1 cup frozen or fresh yellow corn
• 1 cup of your favorite ranch dressing
• 3 tbsp of fresh lime juice
• 3 tsp of powered cumin

Mix Vegetables together in large bowl. In a separate small bowl, whisk dressing with lime and cumin until well mixed. Toss with vegetables.

Add more fun to your fiesta by serving tortilla chips and avocado slices on the side!

Recipe by:

Jeannine Hall

Red Couscous

Vegan Salad

Prepare 4 cups of cooked couscous according to package directions. This takes about 10 minutes.

While couscous is simmering, chop vegetables into small chunks or use a chopping blade on food processor. Set aside.

To make the dressing, either whisk the oil, vinegar, basil, mustard, and pepper in a bowl or quickly process the ingredients together in a food processor. Add dressing to the vegetable mixture.

When the couscous is cooked, transfer to a bowl, add vegetables and salad dressing, and mix well. Chill until ready to serve.

Recipe by:

Jude Eastman

StirringtheSpiritWithin

Cranberry- Spinach Salad

This is a great summer recipe. Use mixed greens instead of spinach if you prefer:

Toss together:

Mix together for dressing:

Toss dressing with spinach mixture right before serving.

This makes salad enough for a crowd. You can easily cut the recipe in half.

Recipe by:

Angie Bickerton

Island Hearth & Handicrafts