Adapted from the Wheat-Free Cook This mellow-tasting, versatile whole-grain bread is perfect with cheese or with butter and jam for breakfast. Small, round, and crusty, like old-fashioned hearth breads, these loaves can be sliced across or split and quartered for sandwiches. Can also be used for pizza crust. With Thanksgiving around the corner, these also[…]
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Gluten free
Sweet Potato Cookies – Makes about 18 Ingredients: 1 cup cooked sweet potato or squash 1/2 cup butter, softened 3/4 cup organic date sugar (puréed dates) or fruit purée 1 egg 1/2 teaspoon sea salt 1/2 teaspoon powdered cloves 1/2 teaspoon ground nutmeg 1 teaspoon cinnamon 1 teaspoon baking soda 2 cups bulgur flour ( I used[…]
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Moroccan Vegetable Stew with Harissa Paste Ingredients: 2 tablespoons Olive Oil 1 1/2 cups chopped onion 1 tablespoon minced fresh Garlic 1 teaspoon Turmeric 1 cup peeled and diced Roma Tomatoes 5 cups Vegetable Stock 2 cups peeled and cubed turnips 1 1/2 cups peeled and sliced carrots 1 Parsley bouquet garni 1 1/2 cups[…]
Breakfast! Robin’s Granola & Papaya Porridge to Grow Young
By Robin Nielsen Food, Robin's Recipes Sep 29, 2009
Robin’s Granola 1 cup of Whole Raw Almonds, 1 cup Whole Raw Walnuts, 1 cup Whole Raw Pecans, 1 cup Whole Raw Cashews (Soaked over night in purified water. Rinsed and drained) 1 cup Sesame Seeds, 1 cup Pumpkin Seeds, and 1 cup Sunflowers Seeds (Soaked in purified water for four hours. Rinsed and drained.)[…]
