3 1/2 cups cooked brown organic rice
2 cups organic milk
2 tsp cinnamon
2 tsp vanilla
1 TBSP ground flax meal
1/4 cup palm sugar
1 cup organic raisins
Bring to a boil over medium heat, stirring occasionally.
Let sit for 15 minutes and serve.
1/2 cup olive oil
1/2 cup honey
1/2 cup palm sugar or brown sugar
1 Tbsp vanilla
3 cups buttermilk
1/2 can pumpkin
1 cup raisins
3 cups spelt flour
1 cups spelt flour to be added separately later
2 Tbsp baking soda
1 Tbsp baking powder
2 Tbsp ground flax
2 Tbsp cinnamon
2 Tbsp pumpkin pie spice
Mix all batter ingredients first. Mix all dry ingredients in another bowl. Slowly mix the dry ingredients into the batter. Save the last cup of spelt flour to add slowly after all ingredients are mixed to ensure the batter is thick and the consistency of muffin batter. If you substitute the pumpkin for other ingredients below it changes the moisture level of the batter.
Place large muffin cups into muffin pan. Pour batter into muffin cups until 3/4 full.
Bake 20 minutes at 350 degree in oven.
Optional: Substitute the pumpkin with apple sauce or shredded carrots or bannana or cooked zuchini for variety.
1 pkg fast acting dry yeast
1 Cup warm water
2 cups spelt flour
2 TBSPs olive oil
1 Tsp salt
2 Tsp white sugar
Mix warm water & dry yeast in bowl, set aside 10 minutes.
In separate bowl mix, flour, salt, sugar, oil and stir in yeast mixture when ready.
Beat until dough is stiff, set aside to rise for 30 minutes.
Turn dough onto floured surface and roll out to fit greased pizza pan.
Partially bake for 10 minutes at 350 degree’s and freeze. The pizza will complete cooking once toppings are added later.
2 cups organic spelt flour
4 Tbsp organic palm sugar
1 Tbsp baking Powder
1 Tbbsp baking soda
1 Tsp cinnamon
1 Tbsp Whole Ground Flaxseed Meal
2 cups buttermilk
2 Tbsp melted butter
Measure dry ingredients together and mix
Beat egg and add to dry mixture
Add milk and butter, beat until smooth
Heat electric griddle to 375 degrees
Enjoy : )
Healthy Blueberry Bran Muffins
Makes 18 muffins
Breakfast may be the most important meal of the day, but it’s one that many of us fill with sugars and empty carbs—or skip over entirely. Starting your day off with a healthy breakfast sets the stage for healthy eating and a stable metabolism for the rest of the day. With this recipe for healthy blueberry bran muffins, courtesy of Driscoll’s, you can have a nutritious breakfast without the hassle of making extra time to eat. Bake a batch of these muffins on the weekend and you’ll have breakfast planned for the rest of the work week. Store the muffins in air-tight containers, or freeze them to enjoy at a later date.
Prep Time: 10 minutes
Bake Time: 20 minutes
1 cup whole wheat flour
1. Preheat oven to 400°F. Place paper liners in 18 muffin cups.
2. Whisk whole wheat flour, all-purpose flour, brown sugar, oat bran flour, flaxseed, baking powder, baking soda, cinnamon and salt in a large bowl until blended.
3. Stir yogurt, oil, eggs, orange juice and vanilla in a small bowl. Stir yogurt mixture into flour just until moist.
4. Fold in blueberries and raspberries until just combined. Divide batter evenly into prepared muffin cups.
5. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and cool completely on wire rack.
Helpful Tip: Over-stirring muffin batter tends to cause peaked tops. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.
• Instead of plain yogurt, substitute your favorite flavored yogurt.
• Substitute chopped walnuts or almonds for flaxseed.
• Substitute almond extract for vanilla.
• Substitute apple juice for orange juice.
This is a great immune boosting recipe – especially great for those cold winter months –
because it’s packed full of nutrients!
- 8 cups homemade vegetable broth
- 1 cup spring water (add more if needed)
- 2 organic fresh cauliflower, chopped
- 2 organic red onions, chopped
- 6 organic garlic cloves, minced
- organic olive oil (extra-virgin)
- coconut oil
- 3 organic low sodium Go Bio vegetable cubes
- 4 stalks of organic celery, chopped
- 1 organic yellow zucchini, chopped
- 1 organic yellow or red pepper, chopped
- 4 organic carrots, chopped
- fresh peas
- Spices – organic cilantro, cayenne, fresh parsley, chilli pepper flakes, fresh ginger chunk (chopped), fresh basil to taste, Himalayan sea salt freshly ground, freshly ground pepper, curry powder, ground coriander & ground cardamom
- 4 tablespoons Braggs (optional; if do not wish to use soy, leave it out)
- organic coconut milk (1 can)
Mix 4 tbsp of extra-virgin olive oil and coconut oil together. Warm up slightly and add onions and all vegetables, except cauliflower. Cook at low temperature for a couple of minutes with Braggs, curry, cayenne, ginger and chilli flakes. Add in garlic cloves (minced). Then add homemade vegetable broth and 2 cauliflowers, 3 organic vegetable cubes, fresh parsley, basil, and the rest of the spices. Cook until cauliflower is tender. Stir in organic coconut milk.
Add more spice to make it a little spicy, and Himalayan sea salt (freshly ground) and freshly ground pepper to taste.
Slightly blend the soup with a hand blender.
If you don`t have allergy/intolerance to dairy, take bowls of the soup and melt pieces of gorgonzola or mozzarella or old cheddar (or mixture of all three) on top of each bowl and place in an oven to melt the cheese, or add a couple of dollops of organic plain yogurt on top of the soup.
Top your bowl with fresh parsley for colour, and serve with a whole grain like quinoa or wild rice, or a piece of 12 whole grain bread or gluten free bread, or whole grain crackers.
Looking for a delicious, creamy milk that you can be confident is healthy for you?
One that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy?
1 1/2 cups of raw organic almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 organic dates (optional)
Blend 1 ½ cups of almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules. It can be stored safely for 3-4 days in the refrigerator.