Pasta w/ Summer Tomatoes and Olivada
First make the Olivada: 1 small garlic clove, chopped into a few pieces 3 large basil leaves, torn into a few pieces 1 tsp fresh thyme leaves 1/2 cup black olives, drained & pitted 2 tsps lemon juice 1 TBSP extra virgin olive oil Place the garlic, basil and thyme in the work bowl of a small food processor. Process, scraping down sides as needed until the ingredients are finely chopped. Add the olives and lemon juice and pulse, scraping down the sides as needed, to form a coarse paste. Add the oil and pulse until it’s just incorporated. To prepare the meal: 4 medium tomatoes (about...
Read MoreChocolate Crunch Cereal
A real-food, good-for-ya, and extremely tasty breakfast cereal….. FOR THE CEREAL BASE: 3 cups buckwheat groats 3 TBSPs coconut oil, melted 1/4 cup maple syrup (or raw honey or stevia) 1/2 tsp vanilla 2 TBSPs cacao (or cocoa) powder 1/4 tsp pure salt 1/4 tsp cinnamon Rinse buckwheat in fine mesh strainer and transfer to a large bowl. Add approximately 9 cups of water, and let sit at room temp, covered, anywhere from 1 to 6 hours. Rinse and drain well (in same fine mesh strainer) and set aside. Melt coconut oil over low heat and pour it into a large bowl (can use the same bowl you used...
Read MoreMaple-Cinnamon Crunch Cereal
A real-food, good-for-ya, and extremely tasty breakfast cereal….. FOR THE CEREAL BASE: 3 cups buckwheat groats 3 TBSP coconut oil, melted 1/4 cup maple syrup (or approx 24 drops of liquid stevia) 1/2 tsp vanilla 2 tsps cinnamon 1/4 tsp pure salt Rinse buckwheat in fine mesh strainer and transfer to a large bowl. Add approximately 9 cups of water, and let sit at room temp, covered, anywhere from 1 to 6 hours. Rinse and drain well (in same fine mesh strainer) and set aside. Melt coconut oil gently over low heat and pour it into a large bowl (can use the same bowl you used to soak the...
Read MoreWholegrain Sourdough Crackers
2 & 1/2 cups whole grain flour (I use spelt) 1 cup plain (unflavored) yogurt 6 TBSP butter (or ghee, or coconut oil), melted 1 TBSP maple sugar or sweetener of preference (optional) 1 & 1/2 tsp baking powder 1/2 tsp sea salt (plus extra for sprinkling over the top) 2 TBSP sesame seeds, toasted See below for VARIATION 1 – onion & garlic, or VARIATION 2 – onion, garlic, rosemary & black pepper _______________________________________________________________ AHEAD OF TIME: Mix flour with yogurt, cover, and place in a warm area for 12 – 24 hours (see notes)....
Read MoreSoy ?
Processed food is bad for us. I don’t think that’s a jaw-dropping secret for anyone – even those who live on it. What’s disturbing however, is that soy has somehow gained incredible fame as a health food, yet it’s one of the most heavily processed foods out there. Beyond this is the fact that the soybean contains one of the longest lists of naturally occurring, anti-nutrients known to man. Unfortunately, modern processing methods create additional, residual toxins that end up in the final product. Unless it’s processed in a very specific way (the way...
Read MoreHow to Make Bread Crumbs
Bread crumbs are extremely simple to make at home. All you need is bread. Any and all kinds work – sliced bread, rolls, buns, ends, sourdough, whole grain, spelt, rye, gluten free – whatever you like, whatever you have. If you keep sliced sandwich bread at home, making bread crumbs is one way to put the ends to good use. As you come across end pieces, just keep them together, in a bag in the freezer, and pull out slices as needed. I don’t recommend using stale bread (as is sometimes suggested), unless you want stale bread crumbs. Use fresh or frozen bread. All you have to...
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