If you are like most people, you`ve probably sworn off bread or sugar at least once in your lifetime. The trouble is though, that at the best of times willpower often cowers in the face of a true physiological or bacterial craving.
2) Sauerkraut
3) Kombucha
Coconut Tahini Nut FREE Granola Bars
Ingredients:
1 ½ cups quick oats
½ cup Panella or Rhapadura Fair Trade Sugar (optional)
1/3 cup Spelt Flour (Ancient Grain sold at Organic and Health Food Stores)
½ tsp unrefined salt
2 cups shredded coconut
1 Tbsp vanilla extract
½ cup coconut oil (melted)
½ cup honey
½ cup tahini (sesame paste) warm up on the stove for easier mixing.
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan with parchment paper, allowing it to go up the sides.
Stir together all the ingredients in the order listed and spread evenly with a fork into the pan.
Bake for 30 to 40 minutes, until they’re brown around the edges —with a little color on the top too. They might seem soft and underbaked when you press into the center of the pan, but they will set completely once cool.
Cool the bars in their pan completely on a cooling rack. To speed this up,after about 20 minutes you can use your parchment “sling” to lift and remove the
bars, to cool the rest of the way without the pan underneath.
Once entirely cool, use a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge, then cut them cold. Wrap the bars individually in plastic wrap or stack them in an airtight container. Store bars in the refrigerator if your house is humid. You can freeze them as well.
Orange Raisin Nut FREE Granola Bars
Ingredients:
1 ½ cups quick oats
1/3 cup Spelt Flour (Ancient Grain sold at Organic and Health Food Stores)
½ tsp unrefined salt
2 cups raisins
1-2 Tbsp orange rind or 2-3 tsp orange extract
½ cup butter (melted)
½ cup honey
½ cup tahini (sesame paste) warm up on the stove for easier mixing.
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan with parchment paper, allowing it to go up the sides.
Stir together all the ingredients in the order listed and spread evenly with a fork into the pan.
Bake for 30 to 40 minutes, until they’re brown around the edges —with a little color on the top too. They might seem soft and underbaked when you press into the center of the pan, but they will set completely once cool.
Cool the bars in their pan completely on a cooling rack. To speed this up,after about 20 minutes you can use your parchment “sling” to lift and remove the bars, to cool the rest of the way without the pan underneath.
Once entirely cool,use a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge, then cut them cold. Wrap the bars individually in plastic wrap or stack them in an airtight container. Store bars in the refrigerator if your house is humid. You can freeze them as well.
Simple Seed Crackers
Can’t do grains? Don’t want to have to make crispy seeds BEFORE you make crackers? This recipe starts with wet soaked seeds instead of dehydrated crispy seeds!
You will need:
1 cup sesame seeds
1 cup sunflower seeds
2 tsp salt (each added at different times)
2 Tbsp ground flax
Step 1: Soak 1 cup sesame seeds with 1 cup sunflower seeds and 1 tsp salt for 4 hours or overnight.
Step 2: Drain seeds in a colander.
Step 3: Put in a food processor and blend with 1 tsp salt plus 2 Tbsp ground flax. Process until it has the consistency of dough.
Step 4: Press the dough out with your fingers (or a fork) onto some wax or parchment paper, smooth out with a silicone spatula or put another piece of parchment paper on top and smooth with a rolling pin (the dough between the two pieces of parchment paper). Roll out thinner for a crisp cracker.
Step 5: Cut in triangles or squares with a pizza roller or other knife and then prick three lines of wholes on each cracker (think premium plus) and then sprinkle with unrefined salt.
Step 6: Bake in the oven @ 350 degrees for anywhere from 20 min to 40 minutes (depending on the thickness).You will know they are done when you can easily pull them off the paper without splitting them in half. Because some will naturally be thicker than others, I typically pull some off and then put the rest back in the oven to finish. You can also enjoy them raw by dehydrating in a food dehydrator!
Variations:
Add fresh garlic, fresh herbs, parmesan or other cheese or nutritional yeast (of which you might have to add some water)!
Breakfast Jello
Forget plain old fruit salad!
Increase the nutrient density of a simple fruit salad by making this gelatinized version before bed, or while you are making dinner for a fast food, nutrient packed breakfast!
Ingredients:
2 Tbsp Gelatin (from animals raised on pasture) ie: Great Lakes
1 cup ( ideally freshly squeezed) juice, coconut water or kefir water mixed with pureed or stewed fruit of your choice (but even 100% pasteurized juice in tetra-packs will do)
1 cup whipping cream, crème Fraiche, Kefir Milk or coconut milk
1 generous Tbsp raw honey or stevia to taste
1 cup fresh fruit or dried fruit (plumped up by soaking in hot water) of your choice chopped into bite sized pieces
Optional: 2 tsp vanilla or 1 tsp flavor extract or 2 tsp citrus rind.
Instructions:
Step 1 Juice your fruit. Or just blend 1/2 cup fruit for a puree or alternatively stew fruit on the stove and then extend with kefir water.
Step 2 Mix the gelatin into 1/2 cup of the fruit juice in a medium sized saucepan on low heat. Stir or whisk until dissolved completely. Set aside and add the whipping cream, crème Fraiche, Kefir Milk or coconut milk.
Step 3 In the meantime chop up fruit into bite sized pieces and place artfully in the bottom of a glass baking dish.
Step 4 Stir in the rest of ingredients together with the gelatin-juice mixture and pour on top of the fruit.
Step 5 Cover with plastic wrap and refrigerate overnight or until set.
Step 6 In the morning serve with a generous dallop of whipping cream or slightly sweetened crème Fraiche on top.
