Cucumber Salad Joanie’s Way:
Ingredients

• 3 cucumbers sliced and halved
• 1 teaspoon salt and dashes of pepper
• 1 red onion sliced and cut small
• 1/4 cup apples cider vinegar
• 1/4- 1/2 cup avocado mayo or natural brand
• 1/4 cup coconut sugar or maple syrup
• ​stir and let sit overnight!
  

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4 potatoes cubed
2 medium carrots, peeled and sliced thin
Cup of chopped celery
1 large onion, peeled and chopped
2 cloves garlic, chopped
1 hot pepper chopped
Salt and black pepper
Dash of Salsa seasoning
Dash of curry
Dash if nutmeg

1 can of chicken in broth smoked.
1cup of water
We smoke chickens on the smoker and then canned it so if you do not have this- use chopped cooked chicken breast and a dash of liquid smoke and then 2 cans of broth in below recipe.

1 bay leaf
1 cup dry white wine
2 cups chicken stock

3/4 to 1 pound chicken breast, cut into bite size pieces
Place it all in a crock and turn on low for 5 hours
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for topping
​Enjoy!

1 can black-eyed peas, drained and rinsed
1 can black beans, drained and rinsed
2 chopped tomatoes
1 medium orange bell pepper, seeded and diced small
1/2 medium jalapeño pepper, seeded and minced
1 onion diced
1 cup frozen sweet corn
1 lime squeezed fresh
1 dash of salsa seasoning
Salt and pepper
Dash of maple syrup
Chopped fresh cilantro

Mix ingredients in a large bowl.
Refrigerate for at least 1 hour, then toss again and top with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.

Ingredients

1 cup coconut flour
1/2 cup peanut butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil or grass fed butter, melted and cooled
1 cup coconut sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
2 cups oats
1/2 cup chocolate chips

Mix the wet ingredients first and then the dry, roll into balls and pat down on a baking sheet and bake for 13 to 17 minutes at 375

Chocolate sauce is a treat in our home and I make sure to make a big batch to keep on hand for fresh fruit, chocolate milk, in coffee or anything else it would be yummy on!
My recipe:
1/2 cup of cocoa powder
3 tbs of coconut oil 
4 tbs of grass fed butter
a dash of sea salt
a few squirts of vanilla extract
1/4 cup of maple syrup more if you like it sweet!
1/8 cup of molasses 
Heat and stir with a whisk until it is all melted and the consistency you want!
​Enjoy!

I don’t measure 😝
3 bananas
3-4 avocados
1/4 ish cup of cocoa powder
1/4-1/2 cup of coconut sugar
Splash of vanilla extract
Tinsy bit of cinnamon
1/2 ish cup of milk
Blend!
Add coconut whipped cream or raspberries to top it!
Keep one pit in the middle of the pudding for preservation, and you can freeze it if you’d like as well!

YIELD:16 cookies
PREP:15 minutes
COOK:10 minutes




I love these Peanut Butter-Oatmeal Chocolate Chip Cookies and after dozens of tries I finally got the recipie right using a healthy flour!

INGREDIENTS:

• 2 cups kamut or spelt flour
• 3 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, at room temperature
• ½ cup creamy peanut butter
• ½ cup honey
• ⅓ cup coconut sugar
• 1 ½ teaspoon vanilla extract
• 2 tsp chia seeds mixed with 1/4 cup water
• 2 cups rolled oats
• 1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Mix together the flour, baking powder, oats and salt; set aside.
3. By hand cream together the butter, peanut butter, coconut sugar, honey, chia seed mix and vanilla extract. Stir in dry mix, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

This a great way to use up the extra zucchini in the garden!

• 1 12 oz package of noodles of choice
• 3 tbs of coconut oil, lard or extra virgin olive oil
• 2 garlic gloves
• 4 cups of shredded zucchini
• One onion chopped
• 1 cup of whole milk
• 4 oz of cream cheese
• 1/2 cup of yogurt -i make my own
• 1/2 cup of fresh chopped basil
• 1/2 cup of any other veggies of choice
• 2 chopped fresh tomatoes
• sea salt and pepper to taste

Directions:

1. In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and sauté zucchini, veggies onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
2. While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the milk and cheese to the zucchini mixture, stir and heat slightly till melted, add in the tomatoes and heat slightly but do not cook the tomatoes. Serve the zucchini sauce over the pasta.

Enjoy a quick meal!

I use pinto, lima, kidney, white and mung beans. I process all of them the same except for Mung. I put 3/4 cup instead of 1 1/4 as they absorb more liquid.

• Beans and Sea Salt

Sort through the beans and remove any that are shriveled. Measure out 1 1/4 cup of dried beans for each quart you plan to can.

• Place the beans in a large pot and add enough water to cover. Soak for 12 to 18 hours.
• Fill 1-quart canning jars with the 1 1/4 cup beans 1 tsp sea salt and filtered water. Leave 1 inch of space between the beans and the rim of the canning jar.
  
• Place a new canning lid that has been heated on top the jar. Screw on a canning ring to secure it.
• Fill the pressure canner with 3 inches of hot water. Set the jars inside the canner so none are touching each other or the side of the pot. Place the lid on the canner and fasten it closed.
  
• Process for 70 minutes at 10 pounds of pressure as indicated on the canner gauge. For weighted canners, process for 90 minutes at 15 pounds of pressure.
• Remove the canner from the burner once the cooking time is up. Let sit until the pressure returns to zero then remove the weight or open the petcock to release excess steam.
• Remove the lid and lift the jars out of the canner with a canning jar lifter. Set the jars on a towel or cooling rack to cool to room temperature for 24 to 48 hours.
• Mung beans will not raise your cholesterol levels because they have no unhealthy saturated fat or cholesterol. Each serving provides 1.9 g dietary fiber, which lowers cholesterol levels in your blood. They have 13 mg vitamin C in each cup. Mung beans are a low glycemic index food, which means the beans are a diabetic friendly food. Low glycemic foods promote healthy blood sugar levels.

Most of our recipies at our home have converted over to sour dough. Benefits of sour dough include:

• pre-digesting starches, making the bread more easily digestible
• lowering insulin response/improving glucose tolerance
• protecting Vitamin B1 from the damage of the heat of baking
• breaking down gluten, which may result in a bread that gluten-sensitive people can eat
• activating phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as:
  • zinc
  • iron
  • magnesium
  • copper
  • phosphorus

Before you begin sour dough recipes you have to have a starter that you can get from a friend or make your own. Sour dough is alive so it needs your attention. Here is what I did.
I got a culture to start it from http://www.culturesforhealth.com/spelt-sourdough-starter.html
I got the spelt as that is my favorite flour to work with. Than I followed the directions for a starter. Once that is done than you can make this recipie!
I got this from my favorite sour doe book – Classic Sourdoughs A Home Bakers Handbook- amazon
This recipie makes 15 bagels although I always double mine and freeze half

• 2 cups of culture
• 2 eggs beaten
• 2 tbs oil
• ½ cup of milk
• 2 tbs maple syrup
• 1 tsp sea salt
• 3 cups of spelt flour

Mix culture, eggs, oil, milk, salt and sugar
Add flour one cup at a time till the dough is stiff. Turn unto a floured bread board and knead till satiny. Cover and proof in a metal or glass bowl for 8-12 hours or overnight.
Divide dough into 15 equal balls. Roll each ball into a 6 inch rope and pinch the ends together to form a doughnut shape. Proof covered for one hour in a warm place. Bring 4 cups of water and 2 tbs maple suryp to a boil. Drop bagels in 2 at a time and remove when they float or are puffed up. Remove and drain off water. Place on baking sheet and bake for 25 min to golden brown at 375 degrees.
Cut bagels in half if you are going to freeze which is what I do! I always double my recipies!