Thursday, October 29, 2009
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.
Sunday, October 25, 2009
1 c. unbleached white flour
1 c. wheat flour or sprouted wheat flour
1 TBSP. baking powder
1 tsp. ground cinnamon
¼ tsp. salt
¼ tsp. baking soda
¼ tsp. ground nutmeg
1/8 tsp. ground ginger or ground cloves
1 c. pumpkin (canned or cook your own pumpkin*)
1/3 c. milk
1/3 c. coconut oil (or lard or butter)
½ c. agave nectar or maple syrup or honey
¼ tsp. stevia
1 c. chopped walnuts
Mix up all dry ingredients. Mix up all wet ingredients. Combine wet and dry ingredients.
Put in muffin cups and bake at 350 degrees for 25 min.
Or to make pumpkin bread, bake in greased bread pan for 1 hour.
Wednesday, October 21, 2009
Monday, October 12, 2009
1 c. natural unsweetened peanut butter
½ c. brown rice syrup
¼ c. raw honey
2 tsp. vanilla
½ c. butter melted
3 c. oats
2/3 c. unsweetened shredded coconut
¾ c. sunflower seeds
2/3 c. sesame seeds
1/3 c. pumpkin seeds (optional)
½ tsp. sea salt (optional)
½ c. real chocolate chips, set aside (or raisins)
Mix wet ingredients. Mix dry ingredients except chocolate chips. Combine wet and dry ingredients. Spread into 13x9 greased buttered pan. Push chocolate chips (pointy end first) into the top of the bars. Score into desired sizes. Small is good. Refrigerate until set (1 hour or overnight). Cut into bars. Pry out of pan and put into sealed container to freeze and grab as you go. If you want chocolate chips throughout the bar, then mix in ½ c. of mini chocolate chips (rather than the regular sized ones) to keep bars together.