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
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.
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!
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!
I don’t measure 😝
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
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!
I love these Peanut Butter-Oatmeal Chocolate Chip Cookies and after dozens of tries I finally got the recipie right using a healthy flour!
This a great way to use up the extra zucchini in the garden!
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 remove any that are shriveled. Measure out 1 1/4 cup of dried beans for each quart you plan to can.
Most of our recipies at our home have converted over to sour dough. Benefits of sour dough include:
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
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!