|1 1/2 cups vanilla almond milk
1 tbsp. cornstarch
2 cups cooked brown rice
1/4 cup maple syrup (you can use less)
1 organic apple, chopped
1/3 cup organic whole almonds
1/2 teasp. cinnamon
1/4 teasp. nutmeg
1/4 teasp. ginger
1 teasp. vanilla
|Whisk milk and cornstarch together in a medium saucepan.
Add cooked rice, maple syrup, apples, almonds, cinnamon, nutmeg, and ginger.
Simmer over medium heat for 4 minutes, stirring constantly.
Remove from heat and stir in vanilla.
Let sit for at least 15 minutes to allow it to set.
Chill if desired or serve warm.*Substitutions*
This recipe originally called for 1/3 c. raisins, but I used apples instead. You can probably use blueberries or any fruit you’d like – experiment!
|4 tablespoons ghee (clarified butter)
7 apples (I like Fuji, but Granny Smith are good, too)
sliced almonds, and/or chopped walnuts to taste
In a 10″ skillet (w/lid) melt ghee over medium heat; turn off heat.
Mix in sugar and brown sugar, cinnamon, nutmeg, raisins and the nuts and add 1/2 cup water, stirring to combine.
Bring mixture to a boil and allow to boil until beginning to thicken.
Reduce heat to medium; stir in apple slices, turning to coat.
Cook over medium to medium high heat 4-5 minutes, stirring, allowing sauce to continue to thicken.
Reduce heat to low, cover apples and cook until tender, stirring occasionally, another 5-10 minutes, adding more water if necessary, until apples are tender (cooking time will depend on the thickness of your apple slices).
Sauce will thicken as it cools.
This is the perfect Ayurvedic breakfast!
2 tablespoons milk
|Make sandwiches as you normally would, with peanut butter (or almond butter for those with peanut allergies, like me!) slices of banana, and drizzle of honey between two slices of white bread. Cut in half. Dip the half sandwiches in a mixture of beaten egg and milk, then toast each side until golden brown. Serve toasty warm! Yummy for breakfast or lunch.|
|1/4 cup cooking oil
6 taco-sized tortillas (flour or corn)
1/2 cup chopped onion
1 16-ounce can tomatoes, chopped
2 canned green chili peppers, rinsed, seeded, and chopped
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/4 teaspoon salt
3/4 cup shredded Monterey Jack and/or Cheddar cheese
|Heat oil in frying pan. Fry tortillas, one at a time, in oil for about 30 seconds per side or until crisp and golden; drain. Wrap in foil and keep warm in a low temperature oven. In the same frying pan, cook the onion until tender. Add the tomatoes and their juice, chili peppers, chili powder, garlic powder and salt. Simmer 5-10 minutes until slightly thick. Break 1 egg into a small dish. Carefully slide the egg into the hot tomato mixture. Repeat with the rest of the eggs. Season with salt and pepper. Cover and cook over low heat 3-5 minutes or to desired firmness. To serve, place eggs and some of the tomato mixture onto the warm tortillas, and sprinkle with cheese. Serves 3.|
|2 T. butter
8 large eggs
1 t. slat
¼ t. black pepper
1/8 t. dried basil or marjoram
4 t. red wine vinegar
1 t. chopped parsley (optional)
|Melt 1 T. of the butter in a large nonstick skillet over medium-low heat. Add the eggs and sprinkle with the salt, pepper, and basil or marjoram. Cover and cook until the whites are set and yolks are almost set, 3-5 min. (For steam-baked eggs, add 1 teaspoon water to the pan and cover with a lid.) Remove eggs to 4 plates. Place the skillet over low heat and add remaining 1 tablespoon butter. Cook until the butter turns light brown. Add the vinegar. Pour the vinegar mixture over the eggs. Sprinkle with the parsley (if using).|
|3 Cups Rolled oats
1/4 cup Wheat germ
1/8 cup Honey
1/8 cup Vegetable oil
VARIATIONS: ADD YOUR FAVORITE COMBINATIONS
1/2 cup raisins OR
1/2 cup dried apricots, cranberries, blueberries or other dried fruit
1/4 cup slivered almonds, OR
1/4 cup cashews, peanuts, or walnuts
1/8 cup unsweetened shredded coconut
1/8 cup sesame or sunflower seeds
|*Preheat oven to 300F. Grease a large baking sheet with edges.
*In a large bowl mix oats together with wheat germ.
*In small saucepan heat honey and oil until honey is thin and runny.
*Add mixture to oats and blend well.
*Spread granola thinly and evenly on baking sheets and bake about 15 min, or until lightly browned.
*Spoon into a large bowl, add raisins or the rest of your ingredients, and mix thoroughly.
*Store in a tightly covered container and keep in a cool dry place.
|1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3/4 cup milk
1/3 cup oil
3/4 cup sugar
1/2 cup butter or margarine, melted
3/4 cup brown sugar
3 teaspoons cinnamon
|Heat oven to 350 degrees. Grease muffin pan or line with paper liners.
In a medium bowl, combine thoroughly milk, egg, oil, and sugar. Add flour, baking powder, salt, allspice or nutmeg, and cinnamon, and stir to just combine. Fill muffin pan 2/3 full and bake for 20-25 minutes. Combine cinnamon and sugar for topping; set aside. Remove from oven and immediately dip tops in melted butter; then in cinnamon- sugar mixture previously combined.
Makes 9-11 muffins.
I got this from another recipe website. Fantastic!
|1 c. unbleached flour
1 c. whole wheat flour
4 t. baking powder
1 stick butter
c. buttermilk (or use yogurt and milk or milk with 2 t. vinegar or lemon juice)
|Heat oven to 475°. Combine (or sift) flour, baking powder and cut in butter til crumbly. Stir in buttermilk (just til moistened no more). Increase the liquid to 1 c. to spoon out biscuits or else turn dough onto lightly floured surface; knead a couple of times till smooth. Roll out dough to thickness. Cut into 2 inch biscuits (or cut into squares). Bake for 10-12 minutes or until golden.|
|1 lb. sausage
1 8 oz. container cream cheese, softened
1 can of refrigerated crescent rolls
Vegetables you enjoy (I add 1 onion, 1 red pepper and 1 yellow pepper)
|Brown the sausage and drain. Cook any vegetables on which you and the kids can agree. Mix together sausage, veggies, and softened cream cheese. Unroll the crescent rolls and spread flat on a cookie sheet or pizza tin. Spread cream cheese mixture on top. Bake according to directions on the package of crescent rolls.|
|* 1 1?2 cups frozen hash brown potatoes
* vegetable oil non-stick spray
* 1 1?2 cups shredded mozzarella cheese, or soy cheese
* 1 cup shredded zucchini
* 2 large tomatoes, chopped
* 6 eggs, beaten, or 2 cups egg substitute (ex: Egg Beaters)
|Microwave potatoes 4 minutes on high, or until hot; drain off excess water. Spray 8×8 cake pan with veg-oil. Layer potatoes, zucchini, tomatoes, and 1 cup cheese into pan. Top with remaining cheese. Bake at 350 – 40 minutes or until center is firm. Serves 4-6.|