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!

These can be grain free if you use straight coconut flour. I use a bit of spelt for the elasticity. If you are using coconut flour use less flour as it is a moisture sucker.
You can half this recipie but I make it in bulk to freeze. Saves time for a Family!

• 3 cups of warm water 110 degrees F
• 6 tsp of dry active yeast
• 6 tbs of Maple syrup or raw honey
• 6 large eggs
• 7 cups of coconut flour
• 4 cups of spelt flour
• 4 1/2 tsp of sea salt
• 7 tsp of lard or butter- I use lard for buns as it turns out great!
• 1/2 cup of Chia Seeds-

I use my amazing mixer for making all of my bread elecrolux

• In a bowl or mixer- mix your warm water, yeast and maple syrup. Let sit for 5 min. Stir in eggs beaten lightly, room temp butter or lard, chia seeds and only 1/2 of your flour, and no salt.
• Cover and let rise for 1 hour or until doubled in bulk
• Mix in the rest of your flour and salt
• Let rise one more hour or more till doubled in bulk
• Punch down and knead on a floured board or in your mixer if you have one for 5-10 min until smooth and elastic- keep adding flour as needed. If using only coconut flour it will dry the buns quickly so be careful.
• Divide dough into 20 equal parts. Roll into a ball and flaten slightly to shape like a bun. Cover and let rise till puffy- 30 min or so.
• Mix one 2 tbs of water and one egg white to egg wash the buns

Bake at 400 degrees for 20 min near top shelf till golden brown. I freeze a dozen or so and keep some out for eating. But cut them before you freeze them.

Seriously amazing and delicious!

• In a pan melt ¾ cup of salted grass fed butter
• ¾ cup of coconut Oil this will have no taste
• 1 cup of raw cocoa powder
• 2 tbs pure vanilla extract- I make my own- recipie in recipies
• ¼ cup or more of pure Maple Syrup to taste- will sweeten more when frozen- I like mine more bitter…I do not have a sweet tooth…

Whisk together as it melts and heat for 3-5 min
Pour into greased ice cube trays and freeze- add in raw nuts for pizzazz
Great for a treat for Kids! Delicious in Ice cream!
Enjoy as a mood booster- All raw forms of cacao are filled with iron, dietary fiber, calcium, zinc, potassium and antioxidants.
Raw cacao is most known for being a superfood that is a rich source of antioxidants, but it is also filled with a number of other beneficial nutrients. As a rich source of manganese, raw cacao helps oxygenate the blood. Raw cacao is also a rich source of magnesium, which helps in balancing brain chemistry. It is also rich in sulfur, which builds strong nails and hair, and promotes beautiful skin.

I have been making all of my own yogurt for my family as it is very cost effective as well as easy to make! I have a great recipie that works every time! Other recipies I have had would turn out to runny. This one is great! I make a gallon or two at a time as we eat it all! I use yogurt as a sub a lot of the time to sour cream or mayo in recipies.
In a crockpot:

• Heat on high 1 gallon of milk ( I use raw as all of the digestive enzymes are still in the milk)
• Heat this to 185 degrees- use a thermometer
• Turn crock to low or off to allow it to stay around 185 for 30 min.
• Than let it cool down on its own to 110 or place it in a cool water bath for quicker results.
• When it is 110 add ¾ cup of organic yogurt and or when you start making yogurt remember to save ¾ cup of your own to add to your next batch.
• Whisk it in At this point you can add honey or maple syrup to sweeten if you would like.
• Pour into pint, quart, or ½ gallon glass jars and lid.

Turn your oven on to 200 for ten min while filling your jars.
Turn off oven and place your jars of yogurt in oven that was warmed and close door quickly.
Incubate overnight or up to 8 hours! Store in fridge for up to a month! Enjoy! You made your own yogurt!! Heap some in a bowl and have frozen blackberries and a little maple syrup!

Coconut flour Cinnamon Muffins- Grain Free
In a bowl mix:

• 1 cup of coconut flour
• ½ tsp of baking powder
• ½ tsp sea salt
• 1 tsp cinnamon

In another bowl:
Hand mix

• ¾ cup of butter
• 5 eggs
• ½ cup of maple syrup or molasses
• 1 tbs vanilla extract
• ½ cup of yogurt

It will be chunky
Mix two bowls together and add in any berries of choice if you would like!
I drizzled molasses on the top before baking!
Coconut flour is a moisture sucker so remember that when using it..
Bake at 350 for 20 min approximately

Vanilla Extract-
We use a lot of vanilla extract- my husband loves it! I started making my own for cost efficiency.

• 5 vanilla beans slit open
• 1 cup of vodka
• Soak for at least 4 months- shake when you can

Place in a glass jar with lid in a dark drawer

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• 8 cups of blueberries (that you have put thru a berry press to take out skins)
• 2 cups of Water
• 1 tbsp lemon zest
• 2 tbsp of lemon juice

In a large sauce pan heat this mix excluding lemon juice and heat to boil for 7 minutes
Meanwhile in another saucepan heat:

• 4 cups of water
• 1 1/2 cup maple syrup or sweetener
• 1 cup molasses
• Boil on medium high for 7 minutes
• Remove from heat and stir in lemon juice and add to blueberry pan
• Boil these together for 5 minutes

Ladle into pint jars or jars of choice leaving ¼ inch head space
Place heated lids on jars and screw band on tight
Place in hot water bath for 10 min- cool for 5 min before taking out
Cover and let rest to seal overnight

Rhubarb Blueberry Crisp
I just fresh picked rhubarb! Time to make dessert!

In a bowl mix together:

• ½ cup of Spelt flour (i get splet grains and grind fresh)
• 2 cups of Oats
• ½ tsp Sea Salt
• 1 tsp Cinnamon
• Cut in ¾ cup of Butter to the flour mix
• Place 2 cups of blueberries and 4 cups of chopped fresh rhubarb plus 11/4 cup of maple syrup or sweetener in a 9×13 pan
• Top with flour mixture

Bake at 375 for 30 min or till golden brown
Top with my Homemade Creamy Vanilla Ice Cream in Recipies

Pizza Seasoning

• 2 tbs of dried basil ( I dried my basil from garden and than blended it to powder)
• 2 tbs of dried thyme (same)
• 2 tbs of dried rosemary (same)
• 2 tbs of onion powder
• 2 tbs of garlic powder
• 1 tbs sea salt
• 2 tbs ground oregano

When you make it yourself, seasoning is full of anti-oxidants and immune boosting spices without preservatives or other added ingredients for flavor or coloring. This is not the case when you buy it in a store. Pre-packaged seasonings often contain completely unnecessary ingredients, some of which can be harmful to your health.