This is an awesome recipe for pancakes. They have no flour, sugar or other no-no’s but they actually taste good! Yippee! They can also be considered cookies . . .
1 c. sesame seeds, ground in the blender
1 T. baking powder
3/4 c. arrowroot powder
3 T. sesame seeds
Combine these ingredients well.
Add: 3/4 c. water and 2.5 T. oil
Stir well, using a whisk or electric mixer to break up the lumps. Cook on an oiled griddle. Recipe doubles well, and these keep nicely in the freezer.
The name for this soup came from the idea that your body needs good tools to work most efficiently. If we give
ourselves tools to eat, it stands to reason that we will enjoy better health. This is what I eat for breakfast most days.
Get out a large pot, and pour 1 t. olive oil in it. You can get it heating on low if you’d like, while you chop up the vegetables. The amounts of veggies are approximate, you can use more of one thing and less of another, or leave something out altogether if you don’t happen to have it . . . and go ahead and add something else if you wish!
Chop up the following: 1 carrot, 1 celery stalk, 1 onion, 1 turnip, 1 broccoli stump (peel it first)
I’ve also added turnip greens, raw spinach greens, green peppers, and so on. Use your imagination and have fun!
Place these chopped veggies in the pot and turn the heat up fairly high while you stir frequently. The idea is to get them toasted but not burned. If you get some of them nicely brown here and there, then your soup stock will be a delicious brown color.
When your vegetables are well toasted but before the caramelized bits on the bottom of the pot turn black, add water to cover them plus a little more. Let it come to a boil then turn down to a simmer. Drop in a bay leaf, add 1 t. salt and a couple grindings of black pepper. You can add a little bit of seaweed, and if you cut it in tiny pieces, you won’t taste it (this is the only way I can get the stuff down!). I take a section of flat Nori seaweed, fold it up into a small bundle then take my kitchen shears and snip off tiny pieces over the pot.
At this point you can also add all sorts of wonderful things: some seeds like raw sunflower, chia or sesame; rice, beans, pearl barley, potato chunks, corn . . . anything you want! Of course, if the items you are adding are raw, then you will have to adjust the cooking time. If they are already cooked, then they will simply require heating up.
Let your soup simmer for about a half hour and then it’s ready. This is enough to last one person a couple of days.
There is absolutely nothing better for you when you are recovering from a cold or the flu. But you’ve already heard this . . . so how do you make a batch of really good chicken soup? It’s very easy. Anyone can do it.
Start with a good chicken if you can. If you can raise your own, that’s best. But not everyone can do that, I realize, so the next best is a good organic one from the health food store. If you can’t afford those (I can’t either, I raise them myself!) then get something that looks good from the grocery store. Anyway, once you have your chicken, roast it. Just put it in the oven (in a roasting pan or cast iron skillet) at 325 degrees for an hour or so (this depends on the size of the bird) until it is nicely brown.
At this point you can remove most of the meat and use it for something else. Take the carcass, or if you are using chicken breasts, just cut up the meat a bit, and place them in a good-sized pot and cover the meat with water. Put it on the stove, bring it to a boil, then reduce the heat to barely a simmer and leave it alone for 3 hours. By this time the meat will be very tender.
Let it cool a bit then pour everything through a strainer into a large bowl. Set aside the broth (or drink it now if that’s what you’re after) and pick the tender meat off the bones. Add them back to the broth, cook up a little rice (you can do this while you’re simmering your chicken if you are organized—I wouldn’t advise using noodles as they are white flour), add a little salt if you wish, and you have a delicious homemade chicken soup.
This will freeze very well, so if you want some for another day, just put it in smallish freezer containers.
If you have a cold or the flu, there’s nothing better for you.
Peel 6 good-sized onions and chop them well. In a large heavy skillet (I use cast iron) place 1 T. olive oil then the onions. Fry them until they are mostly brown (add a little more oil if needed). Add 2 T. arrowroot flour and stir around until mixed in, then add enough water to cover the onions. Bring to a boil, then turn down to a simmer. Drop in 2 bay leaves and salt if you wish. Simmer for half an hour. Yum!
A great recipe for giving you that much-needed Vitamin A. Super quick, super simple, and
super good.
Take a bunch of carrots, however many you want (depends on how many mouths you will be feeding). Peel them. You can scrub them if you wish, but with mold concerns, I find that I get along with carrots much better if I peel them. Snap or cut them in halves or quarters. Place them in a pot with just enough water to cover. Bring to a boil and simmer until they are very tender. Remove pot from heat. Take a potato masher and mash the soft carrots thoroughly. Season with salt if you like or leave it be. It will be delicious. Enjoy your homemade carrot soup!
Gluten-Free Tapioca Biscuits
These biscuits are delicious but high in carbos so if you have a Candida condition, do be careful how many you eat at one time.
1 and 1/3 cups tapioca flour
1 tablespoon baking powder
Dash salt (optional)
5 tablespoons butter, ghee, margarine or oil
1/4 cup milk or milk substitute (do not use water; use real milk or real soy milk, not powdered)
Combine dry ingredients and cut butter or oil into flour until it becomes crumbly. Add milk until a soft dough forms. Pat into biscuit shapes. Bake on a lightly oiled cookie sheet for 10 minutes at 375. Double the recipe and use it as a pizza crust. It is a very nice alternative to wheat crust. Bake pizza crust for 10 minutes before adding toppings. Bake an additional 20 to 25 minutes or until your toppings are done.
This salad is a good choice for a hot summer day.
Colorful Salmon Salad
1 large can (14.75 oz.) pink or red salmon, drained
1 c. celery, chopped (include some leaves)
1 c. carrot, chopped
1/2 c. purple cabbage, sliced
6 green onions, sliced
1 to 2 c. green leaf lettuce, torn into bite sized pieces
Mayonnaise to taste
Put salmon in large bowl and break into pieces with a fork. Add rest of ingredients. Stir in mayonnaise. Chill and enjoy.
Serves 4
