1 cup nut butter (almond or cashew) & 1 cup full flavor coconut oil & 2 tablespoons honey
1 vanilla bean to 8 oz coconut oil, 1 searving stevia
16 oz coconut oil, 2 tablespoons of carob, 1 tablespoon honey
Coconut oil & pumpkin pie spice or apple pie spice
Honey-Coconut Spread—equal parts honey and coconut
Almond Pie Crust
2 cups Almonds
2 tablespoons Flax seed, ground or
2 tablespoons Wheat bran
2 tablespoons Milk, almond or cashew.
If you can pre-soak nuts for at least 2 hours. Chop nuts in a food processor or blender. Pulse the nuts into a fine meal (like corn meal). Add the ground flax or bran and pulse to mix. Slowly add milk one tablespoon at a time until the dough comes together.
Corn Bread or Pancakes (100% corn)
Ground corn with germ in tact
2 cups Cornmeal
4 teaspoons Baking powder
1 teaspoon Salt, sea
2 cup Water
2 tablespoon Butter or coconut oil
1/2 cup Honey (optional)
Before mixing the batter, preheat oven 425. Coat a 8″ or 9″ cast iron pan with oil & place in oven to get hot.
Mix all ingredients together. Spoon batter into hot greased cast iron pan. Bake in 425 oven for 20 minutes or until browned lightly on top.
Use this batter and cook it like pancakes, you will LOVE it! (The batter will store well for a week or so in a jar in the fridge.)
Baked Stuffed Apples
2 tart red or green apples, large
1/3 cup bananas, chopped
1/4 cup fresh cranberries
1/4 cup pure maple syrup or honey
1/4 teaspoon cinnamon
1/4 cup nuts, chopped
Cut the stem end of the apple, do not peel. Remove all the core and part of the pulp (save the pulp), leave the walls about 3/4 inch thick. Mix pulp, bananas, cranberries, pure maple syrup or honey and cinnamon. Fill the hole in the apples with the mixture, put 1/2 the nuts on each apple. Place the apples in a baking dish just big enough for the apples, individual size if you like. Add water to cover the bottom, bake in a moderate oven (359 to 375 degrees F.) until tender. Serve hot or cold with cottage cheese or plain yogurt.
(2 teaspoons cornstarch to 1 cup liquid makes a medium sauce)
2 cups peaches sliced, fresh or frozen
2 tablespoons unrefined sugar
Put peaches in pan on low heat so as to render the juice, pour juice off into measuring cup add enough water to equal 1 cup, mix 2 teaspoons cornstarch in juice, add back to fruit along with spices & sugar and cook for 15 minutes. Serve hot or cool with cottage cheese. Yum! Yum! you can do the same with apples & pears.
1 Spaghetti squash, cut in half, remove seeds
2 tablespoons Butter
2 teaspoons Basil
Sea Salt, to taste
Put 1/2 the butter and basil on each half, salt. Cover with tin
foil (lined with enough oiled parchment paper so squash does
not come in contact with aluminum foil) place on pan (cut side
up). Bake in moderate oven (350 degrees F.) for 45 minutes.
Squash is done when you can put a fork next to the shell and
the squash pulls away easily, scoop squash out of shell gently,
and separate like spaghetti noodles. If over cooked it will not
separate like spaghetti but tastes great. Serve like spaghetti
with Italian spaghetti sauce.
Asian Stir Fry
2 cups vegetables;
Mung bean sprouts
Green beans, fresh
Garlic & onion granulated
Raw coconut aminos, replaces soy sauce
Cut vegetables so as to expose as much surface as possible.
Melt fat in hot wok, add vegetables & stir quickly. Add some
water to deglaze the pan & to create a sauce for vegetables.
Mix some cornstarch with a little water and stir into vegetables
to thicken sauce. Add spices & raw coconut aminos. If you like
serve over salad as dressing.
Hobo Dinners, with your favorite mixed vegetables
2 cups vegetables;
onions & etc.
Butter, coconut oil or olive oil
Garlic & Onion, granulated
Sea Salt, to taste
We wrap our raw vegetables, butter and spices in aluminum
foil (lined with enough oiled parchment paper so vegetables do
not come in contact with aluminum foil) bake them in the oven
or cook them in the camp fire or cook them on the grill. They
are very tasty. Bake in hot oven (400 degrees F.) for 35
minutes or till done.