Recipes

    Health by Choice, Not by Chance    

   
WHOLE GRAIN CRACKERS

Ingredients
1 to 1 1/2  cup blended dried coconut with liquid

2 to 2 1/2  cups organic whole wheat flour or sorghum flour

1/4  teaspoon pink Himalayan sea salt

3 tablespoons ground flax seed

Directions
Mix ingredients until they are blended and the consistency of pie crust.

Roll very thin, place on cookie sheet and score with pastry cutter into 1 1/2  inch squares. 


Prick with a fork and bake at 375° for 20 minutes or until crackers are dry and crisp.


Cool and break into individual crackers and store in an airtight container.


HUMMUS

Ingredients
2 cups cooked garbanzo beans

3-4 tablespoons lemon juice

2 garlic cloves

1/3 cup sesame seeds

1 teaspoon onion powder or a small onion

1/4 to 1/2 teaspoon pink Himalayan sea salt

Directions
Combine all ingredients in blender and blend until very smooth, add water as needed.

Taste and add additional lemon juice, onion powder, garlic or salt if desired.
  

   
SUNFLOWER SEED SAUCE

Ingredients
1 cup sunflower seeds (or pumpkin seeds)

1 cup water

5 cloves garlic

1 medium onion

1/4 teaspoon pink Himalayan sea salt

1 tablespoon Chadon Beni/Coriander grind

1 teaspoon honey

Directions
Blend all ingredients together until smooth.

Keep refrigerated.


BARBECUE SAUCE

Ingredients
3 cups tomato puree or sauce

5 tablespoons molasses

3/4 cup honey

2 teaspoons onion powder

3 teaspoons garlic powder

1 1/2 teaspoons parsley flakes

1 teaspoon pink Himalayan sea salt

2 tablespoons lemon juice

Directions
Combine in a saucepan

Bring to boil, reduce heat, and simmer for 10 minutes.
 

   
DELIGHTFUL BUTTER

1 1/4  cups of coconut oil

3/4 cups olive oil

2 tablespoons of lecithin granules

Blend then add:

1 cup of water

1 tablespoon of pink Himalayan sea salt

Blend thoroughly.

Pour in a container and freeze until it is slightly set.
Blend again and refrigerate.     

Caution: not recommended for persons with High blood sugar, High blood pressure, High cholesterol.
    
 NO OIL GRANOLA
 
Ingredients
7 cups rolled oats

1 cup quick oats

1 cup shredded unsweetened dried coconut

1 cup sliced or chopped raw almonds

1 teaspoon pink Himalayan sea salt

3/4 cup raw sunflower seeds

1 cup water

1/2 cup honey or maple syrup
 
Directions
Mix well first 4 ingredients in a large bowl and set aside.

Blend in a blender, sea salt, sunflower seeds, water and sweetener until creamy.


Pour the liquid over the dry ingredients and mix well with spatula or hands.


Spread evenly onto a baking sheet and bake at 170°-200°F for 3 hours turning every 30 minutes.
 

ALMOND MILK
 
Ingredients
1 cup blanched almond nuts

4 cups water

1-2 tablespoons honey

1/4 teaspoon pink Himalayan sea salt
 
Directions
To blanch almonds, pour boiling water over nuts, wait for two minutes then drain, remove skins by rubbing between fingers.

Place all ingredients in blender: almonds, water, honey, sea salt.


Blend ingredients in water using half of the water for 2-3 minutes until smooth and creamy.


Add remaining water and blend well again.


Refrigerate.
Shake well before serving.

   
SLICEABLE CHEDDAR CHEESE

Ingredients
2 tablespoons agar powder or 4 tablespoons agar flakes

1 cup water
 
In a small pan, soak agar in water for 1-2 minutes.  Bring to a boil, stirring until clear.
 
While agar is soaking, blend the following until smooth:
1/2  cup water

3/4  cup raw cashews

2 tablespoons sesame seeds

1/4  cup sweet red bell pepper

1 small onion blended

4 cloves garlic blended

1/4  teaspoon dillweed

3 tablespoons Nutritional Yeast Flakes

1 1/4  teaspoons pink Himalayan sea salt
 
Directions
Add agar mixture to blender.  Boil 1/4 cup more water in pan to dissolve any remaining agar, add to blender.  Blend until creamy and smooth.
 
Add 1/4  cup fresh lemon juice
 
Blend briefly and pour immediately into greased container to set and take shape. Chill 4-6 hours to set. 
    
    
 
See us or at our cooking schools for more recipes and check our Facebook page for daily menu ideas.​
  
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