8 cups large rolled oats1 cup unsweetened shredded coconut
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped almonds
1/2 tbsp. cinnamon
1/2 cup canola oil
1/2 cup honey or maple syrup
1/2 tbsp. vanilla extract
Bake at 300 degrees for 30 minutes, stir and cook for another 20-30 minutes.
3 green onions, chopped
1 habanero chile pepper
3 garlic cloves
1/2 inch fresh ginger root
2 teaspoons honey or dark brown sugar
2 teaspoons ground allspice
2 teaspoons ground black pepper
2 teaspoons dried thyme
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons apple cider vinegar
1/2 cup tamari or soy sauce
2 tablespoons canola oil
4 boneless chicken breasts
1 tbsp. unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp. sugar
1/2 tsp. salt
2 tsp. baking powder
1 cup milk
2 large eggs
Heat oven to 425 with rack in centre. Butter an 8-inch square baking pan and set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk and egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Pour the batter into prepared pan. Cook until top is golden brown, about 20-25 minutes.
1 cup soft butter
2 cups white sugar
4 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
3 cups all-purpose flour
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. salt
1 cup buttermilk
Use conventional cake method. Bake at 350 degrees for 1 hour and 15 minutes. Cherries can be added for variety (about 1 cup).
Sift dry ingredients together. In a large bowl cream the butter and sugar together until light and fluffly. Add the beaten eggs slowly. Stir in the flour alternatively with the buttermilk and at the end stir in cherries.
30 grams (1 ounce, 1/4 cup) hazelnuts
– 30 grams (1 ounce, 1/4 cup) shelled pistachios (unsalted)
– 4 tablespoons sesame seeds
– 2 tablespoons coriander seeds
– 2 tablespoons cumin seeds
– 1 teaspoon fennel seeds
– 1 teaspoon black pepper berries
– 2 teaspoons dried thyme
– 1 teaspoon salt
Toast the hazelnuts and pistachios in a dry skillet, and set aside. Toast the seeds and berries (from sesame to black pepper) in the skillet for 2 minutes, until fragrant, shaking the skillet frequently. Let cool completely.
Combine all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle. You may have to proceed in two batches.
Pour into a jar, close tightly, and keep somewhere cool and dry.
approximately 1/4 cup olive oil, divided into multiple uses
3/4 cup tempeh, diced in small cubes
1 1/2 cups pre-cooked brown rice
3 1/2 to 4 cups diced vegetable medley (red cabbage, green cabbage, broccoli, carrots, radishes, jicama, green bell peppers, celery)
1 tsp. ground ginger
1 tsp. cumin
generous sprinkling of salt and pepper, to taste
optional spices and seasonings (curry, garlic, onion powder)
1 orange, halved
Orange Balsamic Vinaigrette
juice from half of 1 orange, about 3 tablespoons
2 to 3 tbsp olive oil
1 tbsp. balsamic vinegar, or more to taste
1 tsp. ground ginger, or to taste
1 tsp. ground cumin
pinch salt and pepper, to taste
pinch sugar, optional and to taste
Sautee cubed tempeh in olive oil for a minute and toss into a bowl.
Warm the rice with a drizzle of olive oil and toss that into the bowl.
Sautee and season the veggies and toss them into the bowl.
Slice the oranges and toss them into the bowl.
Whisk up the marinade with orange juice, balsamic, and seasonings.
Pour it over everything that’s in the bowl and toss.
2 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. teriyaki
1/2 cup beer
1 tsp. worcestershire
2 squirts of sriracha
1/4 tsp. paprika
2 tsp. curry powder
10 turns of black pepper
Preheat oven to 300°F
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 15 minutes or until edges begin to brown. Move immediately to cooling rack.
1/2 cup steel-cut oats
1 1/2 cups water
1 cup peeled and diced apple
1/2 cup applesauce
pinch of salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Combine all the ingredients in a heat-safe bowl that will fit inside a large slow cooker. Pu the bowl inside the cooker and fill the crock with water to just above the ingredient line in your bowl, being careful not to fill too high. Cover and cook on LOW for anywhere from 7-9 hours (while you sleep). Sweeten individual portions to taste with maple syrup.
1. Add the brown sugar, maple syrup, cinnamon and nutmeg to the pumpkin puree.
2. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it.
3.Remove from heat and stir in vanilla.
4.Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.