Archive for the ‘recipes’ Category

homemade muesli

After learning it’s best to eat nuts raw I’m not making granola anymore. I will work with muesli. The link tells a lot about muesli. It should be soaked before eating, at least 1/2 hour.

Muesli bars

muesli recipes

Hopefully I won’t be buying any more muesli at $4-5 per bag – just too much to pay. It takes more time to make things at home, but so worth it.

avocado hummus

1 large ripe avocado
1/2 lb cooked drained chickpeas (save cooking liquid)
6 tablespoons lemon juice
4 tablespoons tahini
1-2 garlic clove, crushed
salt to taste

(^.^) Cut avocado in half and remove pit.
(^_^) Scoop out the flesh and place it in a food processor or blender with chickpeas, lemon juice, tahini, garlic, and a little of the saved cooking liquid.
(^o^) Process until smooth and creamy, adding more liquid if desired.
(^_^) Season with salt to taste and serve garnished with the paprika.

Have to post a picture of the hummus I made from this recipe. I love it !!

I try to store things in glass now days. I heard olive oil leaches the plastic out and not healthy.

raw nut granola

Now I’m collecting raw nut granola recipes because I read baked nuts are not good to eat. Not good for the liver or something. There is one link on the right and here’s another one.

nut free, oat free, raw granola bars

raw granola bars and raw granola

These recipes are all about the same.

I’ve been seeing the GAPS diet a few places around in my research so I found the website. It means Gut and Psychology Syndrome. This diet is quite involved. I still like Food Power book’s 7 words:

Eat food. Not too much. Mostly plants.

fabulous raw granola

ultimate raw granola

long article about raw foods – In this article you will find that food shouldn’t be cooked over 110 degrees because the enzymes start to die and it becomes dead, cooked food. They are definitely all dead by 118 degrees.

homemade Italian dressing


1 1/3 cups olive or vegetable oil
1/3 cup red wine vinegar
1/4 tsp. whole peppercorns
pinch of hot pepper flakes
3 cloves garlic
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese

Process all ingredients in a blender til smooth, or mince the garlic and whisk together.

To make a flavorful marinade, double the herbs, add another clove or two of garlic and process in blender. To make a French vinaigrette, add 1 tsp. mustard.

Submitted by: CM

I’m sorry, whoever I copied this from. I lost your link : (

This is for the recipe I will soon be making to go with the pita bread I made today in previous post.

from Vegetarian Homestyle Cooking book:

Couscous Chick Pea Salad

1 c. dry couscous
1 can garbanzo beans, rinsed and drained (or black beans plus 1 tsp. cumin)
1 red bell pepper, chopped
2 Tbsp. chopped fresh parsley
1 cucumber, peeled, sliced and quartered
2 medium tomatoes, chopped
1 grated carrot
1/4 tsp. ssalt
pepper to taste
1/2 c. Italian dressing

Prepare couscous. In medium bowl combine couscous with all ingredients, except Italian dressing. Coat with Italian dressing and toss to blend. Serve chillded.

bread machine whole wheat pita


I really want to try making pita bread and today is a great day for the adventure. Here’s the recipe I found for the bread machine, changed a bit for my use.

Pita Bread

serves 8

* 1 1/8 cups water, warm
* 1 tablespoon olive oil
* 1 1/2 cups bread flour
* 1 1/2 cups whole wheat flour
* 1 teaspoon salt
* 1 1/2 teaspoons white sugar
* 1 1/2 teaspoons active dry yeast

1. Put ingredients in bread machine on dough setting.

2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope and divide dough into 8 pieces. Roll each into a smooth ball, then roll into a 6-7 inch circle. Put on floured surface and cover with a towel. Let rise about 30 minutes ’til slightly puffy.

3. Preheat 500 degrees. Place 2 or 3 pitas on a wire cake rack and place cake rack on oven rack. Bake 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Any of these pictures can be viewed larger by clicking on them.

Spinning the dough. Glad it does all the work!!

The 12 inch long rope.

Cut into 8 segments.

Rolled out ready to rise.

Covered with Grandma’s towel.

They have risen for 30 minutes

They really puff up in the oven. Didn’t think of making a video through the oven window – maybe next time.

Probably one large paper bag would work just fine as well.

Sewed these pillow covers while waiting for the bread to mix up and rise : )

Life is good.

rice and lentil salad

recipe from

Fixing a side dish for tomorrow potluck. Here is my plan:

2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1/2 teaspoon paprika, preferably smoked
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cooked brown rice
1 15-ounce can lentils, rinsed, or 1-1/3 cups cooked lentils
1 carrot, diced
2 tablespoons chopped fresh parsley

1.Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Sounds like a winner of a recipe to me. Hoping there will be some to bring home : )

apple banana muffins

going camping – will need some bread – thanks,!!

1 c. flour

3/4 c. whole wheat flour

3/4 c. old fashioned oats

1/4 c. ground flax

a bit of stevia sugar

4 tsp. baking powder

1/2 c. mashed banana

1 egg

1/4 c. canola oil

1 c. water

1/2 c. diced, unpeeled apple


Preheat oven 400 degrees. Oil muffin tins (12 cup). Mix dry ingredients, then whisk wet except the apples. Stir them in last with some granola. And sprinkle a little granola on top before baking. Bake 20 minutes, then cool on rack.

Sounds yum.

Recipe was altered a big from version.