Recipe thread!!

Similar to the pasta/sprouted lentil recipe before, but using rice and adding liquid smoke:

1/2 cup Rice (your choice)
2 parts onion powder to 1 part garlic powder (to taste)
salt (to taste)
Olive oil (to taste, I don't measure it)
Handful or two of fresh lentil sprouts
1 Tsp (or 1/2 Tsp) of Liquid Smoke
Tomato sauce (unsweetened) - however much you want
Handful of ice burg lettuce, chopped

- Start rice
- Mix Tomato Sauce, onion powder, garlic powder and salt in a bowl
- When rice is cooked, add to bowl
- Mix in Olive oil and Liquid Smoke
- Mix in Lentil sprouts, lettuce

I had this bout an hour ago, except I didn't measure out the Liquid Smoke and may have added a little too much. In any case, it was super tasty

Banana Trifle

Ingredients
2 packages instant banana pudding mix
1 quart cold milk
2 bananas, chopped
4 cups heavy cream
4 teaspoons vanilla extract
1 cup confectioners' sugar
1 (12 ounce) package prepared pound cake, cubed

Directions
Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

Note:Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

ENJOY! :smile:

I decided to mix up a combination of powders for a specific taste rather than combine them individually every time. The following combination yields a unique savory goodness that I use as a sauce base for dips, rice dishes etc.



Strav's yum powder:

4 parts tomato powder
2 parts onion powder
1 part garlic powder
½-1 part sea salt (depending on taste)
1/4 part black pepper powder

Mix well, keep dry.
For yum sauce mix this powder combination with your favorite healthy oil. It's delicious and good for you!

Yum I just found this recipe thread while searching for the thread on fizz drinks. I made a new 'shrub' mixture to mix with carbonated water .. 3-2-1
3 organic grapefruit (zest from 2) 2 oranges with zest and 1 lemon with zest.

Mix the peelings with just under a cup of any type of sugar, add cut up citrus and leave on counter a day to ferment.
Refridge for a few days then add equal amts apple cider vinegar. Leave in fridge another few days then drain well thru cheesecloth.

To use add a Tbs to glass of soda for a healthy alkaline drink.

( I also added lots of ginger to mix)

I've got to plug this.

Not my recipe - but I grew up eating this type of Italian dressing that we made from commercial packets at home. Now I just tried this version, minus the parsley which I didn't have. (Edit: didn't have the sweet bell pepper or smoked paprika either but it is still very good!) It is so good and so like the original (and so cheap in comparison) that it just screams to be shared - especially as the site owner gives all this info out for free:

http://www.21stcenturysimpleliving.com/italian-dressing-dry-mix-like-good-seasons/

Makes about 2/3 cup (equal to 5 commercial packets)

Ingredients
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried, chopped sweet bell pepper*
1 tablespoon dried, grated carrots**
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon sugar
1 tablespoon lemon pepper
1/2 tablespoon arrowroot powder (or starch)
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery salt

*Note on Dried Sweet Bell Pepper: If you do not dehydrate your own, Zatarain’s Dehydrated Sweet Bell Pepper, 3 oz bottle can be purchased in stores like Walmart in the spice section.

**Note on Dried Grated Carrots: If you do not dehydrate your own, you can grate the small amount (1 tablespoon) of carrots needed and microwave on DEFROST for 3-4 minutes, they will dry to a crisp and be usable for this recipe.

All other herbs may be purchased or home-dried. Blends may be purchased or homemade as well. See specific links above in the ingredient list.

Directions

Combine all ingredients in a blender.
Pour into an airtight 8 ounce (1 cup) container and store away from heat, light, and humidity for up to 6 months.
Shake well before measuring for each use.

To Make Dressing

Makes 1 cup

Ingredients
2 tablespoons dry mix
1⁄4 cup cider vinegar
1⁄2 cup oil
3 tablespoons water

Directions

Pour vinegar and water into a jar with a tight-fitting lid.
Add contents of package; cover. Shake vigorously until well blended.
Add oil and cover. Shake again until blended.
Allow to marinate in the refrigerator overnight for best flavor. To maintain freshness, refrigerate dressing for up to 2 weeks.

________________________________
Notes

Ingredients in dressing will separate when refrigerated, especially when made with olive oil. To reuse, let dressing stand at room temperature about 1 hour and shake vigorously just before serving.

To prepare with less oil: Complete steps 1 and 2 as directed above. In step 3, substitute 1/4 cup water and 1/4 cup oil in place of 1/2 cup oil; shake as directed.

For bread or vegetable dip: Blend 2 tablespoons of dry mix with 8 ounces softened cream cheese or 1 cup sour cream.

For meat rub: Use 1 tablespoon of dry mix per pound of meat.

More Lentil Goodness. Easy. Cheap. Nutritious:


Serves 1

Ingredients:
1/2 brown onion, diced
2 medium sized cup mushrooms
1 clove garlic, diced into very small thin peices
1/2 tomato, diced
1 handful of turnip, cubed
1 handful of 1 day sprouted lentils
salt
oil of your choice
water
toast of your choice (3-4 slices)

Directions:
(Lentil soaking and sprouting will have to start 2 days before this. It is a simple matter of soaking them once overnight, then draining the water, covering them with a towel to keep light out and each day uncovering to quickly soak/stir/drain once a day before re-covering for the remainder of the day - takes all of 30 seconds. Lentils will continue to sprout if you do this, and this is all the work required to keep them sprouting and not going off. However, the longer they sprout, the more 'plantish' they will taste. )

1) Start toast
2) Add onion and mushroom to pan under high heat (do NOT add oil at this point). While it starts to cook, cut up all other vegetable ingredients.
2a)when the onion and mushrooms start to smoke - add a small amount of water, enough to keep it wet just for a few minutes before it's dry again. Do not soak. Adding just a little water helps the browning/carmelization process for the onions.
3) repeat 2a a few times till onions and mushrooms start to brown, then add turnip, garlic, tomato and lentil sprouts. Mix thoroughly then repeat step 2a again once for the entire mixture or until turnip is tender.
4) Add desired amount of oil to mixture, stir in for 15-30 seconds to gently heat and mix, then remove entire mixture from heat. The short time under heat and mixing keeps most of the goodness of the oil intact so that damage due to heating/frying is minimal.
- Alternatively, one may remove entire mixture from pan and stir in oil or lower heat to a minimum.

Salt mixture to your taste and serve with toast and any condiments you prefer.

Ingredients:
Basmati Rice - 2 handfuls
1 fresh lemon wedge or equivalent in powder
dash of pepper
salt
choice of oil 1/8 -1/4 cup
cabbage - 1cup, chopped
spring onion/leek 1/4 cup, chopped
sunflower seeds - handful
1 avocado
Bay leaves

Directions:
Cook rice with bay leaves, remove from heat, strain. Remove bay leaves
squeeze lemon juice from lemon wedge onto rice
sprinkle with pepper and salt, mix
add avocado and oil choice
add spring onion, cabbage and sunflower seeds

Stravinsk said:

Lemon Pepper Rice with vegetable​

Ingredients:
Basmati Rice - 2 handfuls
1 fresh lemon wedge or equivalent in powder
dash of pepper
salt
choice of oil 1/8 -1/4 cup
cabbage - 1cup, chopped
spring onion/leek 1/4 cup, chopped
sunflower seeds - handful
1 avocado
Bay leaves

Directions:
Cook rice with bay leaves, remove from heat, strain. Remove bay leaves
squeeze lemon juice from lemon wedge onto rice
sprinkle with pepper and salt, mix
add avocado and oil choice
add spring onion, cabbage and sunflower seeds

Click to expand...

Do you serve it warm or as a cold salad?

MoreCoffee said:

Do you serve it warm or as a cold salad?

Click to expand...

The rice is warm when served, but the vegetables and seeds aren't cooked, so they are cold.

I loved my scrambled eggs. They are quick and easy, and with just a bit of salt and pepper - perfect for a quick bite and satiating. However, like most animal foods - they are acidic and weigh one down. Coffee afterward is often required.

This alternative takes a little longer to prepare (worth it, imo), is much healthier, tasty and won't weigh one down. It's a variation of a recipe I saw using tofu - I changed a few things and am using chickpeas instead. Plus, they can be frozen and
reheated as needed (I use a steamer for this).

Ingredients​

Soaked/sprouted chickpeas (handful) - Soak overnight or use already sprouting chickpeas.
1/2 onion (diced)
2 cloves garlic
2 small mushrooms (diced)
1/6-1/8 medium lemon wedge (juice only)
Dash black pepper, hot cayenne pepper, paprika, turmeric
Soy sauce to taste
Oil of choice, approx 1/6 cup



Start onion and mushroom in pan, heat and add small amount of water gradually to caramelize. Use small amounts of water only, do not add oil at this point.

In blender, mix chickpeas, garlic cloves, lemon juice, black pepper, hot cayenne pepper, paprika, turmeric. Pulse blend a few times - when done the mixture should be somewhat lumpy in consistancy (not smooth) - and to get all of it you'll need to scrap the container with a utensil or your fingers
Add pulse blended mixture to the pan with caramelized onion/mushroom.
Add soy sauce and mix gently.
When liquid is gone - reduce heat to low, add oil and mix.
Remove from heat and serve.

What it looks like before addition of soy sauce and oil:



What it looks like after addition of soy sauce and oil, with hash browns and toast:




This recipe does not require sprouts, however, the sprouting process is required to be started even if it's not carried through to actual sprouts. Chickpeas must be soaked for 8-12 hours prior to making or you will have to boil them for up to an hour before use.

This recipe calls only for a handful of chickpeas. However, you may want to prepare more for multiple days. To sprout Chickpeas you will need organic, non-radiated chickpeas. Soak 8-12 hours. Drain water, remove from light and cover. Once a day, add water, stir, drain water, then cover again. Sprouts should be seen in 3-4 days.
If your chickpeas are "old" or past use by date - you can still attempt to sprout them. The beauty of legumes (and many seeds, not all) is that if stored dry and dark they last for a very very long time. The chickpeas I used for this recipe had a "use by" date of 2014. 3 years later - they still sprouted!!

Chickpea lol had to look that up. We call em frog peas.

I came across this recipe recently. I like mine better - but this one is definitely quicker.

A note on chickpea flour (or any other legume or grain) - sprouting chickpeas first then drying in a dehydrator before milling increases their enzymes, amino acids and vitamins and also eliminates certain "anti-nutrients" that are inherent in almost all seeds and legumes prior to soaking. Starting the sprouting process by soaking but not sprouting can achieve the basic end of making the bean/seed/grain more bio-available. Seeds, including legumes - have this natural defense mechanism to help ensure they become a plant - this is why some seeds can be eaten by a bird and pass entirely through it's digestive tract to land somewhere else and produce a plant without ever being digested by the bird.

Chickpea scramble without the hassle. Quick, easy - healthy, no spikes in cholesterol or inflammatory saturated animal fat/protein:

Banana Chocolate Pudding/Ice Cream​

All natural - Vegan and Vegetarian friendly.

Ingredients:

Sliced banana - about 200g
½ can Coconut milk
2 dessert spoons of soaked flax
2 dessert spoons of dark muscovado sugar or date sugar
2 dessert spoons of chocolate powder


Method -

Peel bananas and cut up fruit into fairly thick "O"s. Place in a freezer bag and freeze overnight.
Soak flax seeds overnight, then discard excess water the next morning.
Remove bananas from freezer and thaw enough to become slightly soft OR gently heat coconut milk before adding to mix
Combine all ingredients in a blender and blend until smooth.
Serve or freeze until later.

My grandmother (now in heaven) use to make something she called "Swiss Steak" - I think it was a tenderized piece of beef (like would be used to make chicken fried steak) but cooked in a crock pot in a tomato and vegie mixture for hours until it was very tender. Along with her beef stew, it was a dish I'd request from her when I was a kid.

Anyone heard of this? Anyone have a great recipe?

Home made bread

https://www.boredpanda.com/homemade-bread-conversation-tweet-krista-ball/