Prep time: 10 minutes
Soaking Time: a few hours
Cooking time: 0 minutes
Yields: 10 people
Ingredients:
6 dates
1/2 cup rolled oats
3/4 cup almonds
1/2 cup sesame seeds
1/2 cup apple juice
1/2 cup brown rice syrup
3/4 cup poppy seeds
Directions:
1. Soak dates with oats in water for a few hours, then drain excess water.
2. Add dates, oats, almonds, sesame seeds, juice and syrup to a blender. Blend until chunks become very small, but are still visible.
3. Form little balls with mixture.
4. Roll in poppy seeds.
Notes:
• Try squeezing lemon or ginger juice for added zing!
Prep time: 15 minutes
Cooking time: 15 minutes
Yields: 8 people
Ingredients:
2 cups spelt flour
1/2 cup finely chopped fresh parsley
1/2 teaspoon sea salt
2 eggs, beaten
1 cup grated or finely chopped veggies
1 cup soy or rice milk
Directions:
1. Preheat oven to 325 degrees.
2. Lightly grease a muffin tin.
3. Mix flour, parsley and salt in a bowl.
4. Make a well, add eggs and veggies.
5. Mix lightly, gradually adding milk.
6. Mixture should be lumpy. Do not over mix.
7. Fill each muffin cup 2/3 of the way full.
8. Bake for 12 to 15 minutes.
9. Remove from the oven and let cool before serving.
Prep time: 5 minutes
Cooking time:20 minutes
Yields: 4 people
Ingredients:
2 cups stock or water
1 cup dry roasted millet
1/2 cup crushed cashews
3 tablespoons pumpkin
1 teaspoon curry powder
1 teaspoon grated ginger
1 teaspoon sea salt
Directions:
1. Boil the stock or water in a pot.
2. Add http://bambawefushia.com/nettdating-erfaringer/ all ingredients, bring to a boil, reduce heat to low and simmer for 20-25 minutes, until all the liquid is absorbed.
3. Fluff with a fork and serve warm.
Prep time: 5 minutes
Cooking time: 60 minutes
Yields: 4 people
Ingredients:
1 cup wild rice
4 cups water
Pinch of sea salt
Directions:
1. Wash and drain rice.
2. Bring rice and water to a boil.
3. Add salt.
4. Turn heat to low, cover and simmer for 45-50 minutes.
5. Grain is ready when black seeds open up.
6. Mix and serve.
Notes:
• Try half wild rice and half long grain brown rice
Prep time: 5 minutes
Cooking time: 45 minutes
Yields: 4 people
Ingredients:
1 cup millet
1/2 cup sunflower seeds
3 cups water
Pinch of sea salt
Directions:
1. Wash and drain millet.
2. Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.
3. Bring water to boil and add millet and seeds.
4. Cover and simmer for 30 minutes.
5. When done, fluff and let sit for 10 minutes. Mix, serve and enjoy.
Notes:
• If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.
Prep time: 5 minutes
Cooking time: 30 minutes
Yields: 4 people
Ingredients:
1 cup brown basmati rice
2 cups water
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup walnut pieces
1/2 cup fresh parsley, chopped
Directions:
1. Rinse rice in fine mesh strainer until water runs clear.
2. Boil water in a sauce pan. Add rice and salt. Cover and reduce heat.
3. After 15 minutes add cranberries and walnuts on top, do not stir.
4. Cook 15-20 minutes until all liquid is absorbed.
5. Remove from heat, add parsley and fluff with fork.
6. Cover and let sit for 3-5 minutes then serve.
Prep time: 2 minutes
Cooking time: 30 minutes
Yields: 3 people
Ingredients:
3 cups water or stock
1 cup polenta
1/2 teaspoon salt
Directions:
1. Bring water or stock to boil.
2. Add polenta and salt, stirring gently.
3. Reduce heat to low and simmer covered for about 30 minutes, stirring occasionally to keep polenta from sticking to bottom of pot.
4. Polenta is done cooking when the grains are soft to taste and most of the water is absorbed.
Notes:
• Try grilling or frying polenta. Pour it into a baking dish and let it chill in the fridge for one hour. When it has solidified, slice it into triangles and fry in a hot pan with a little olive oil, or brush with oil and grill for 2 minutes on each side. Try it topped with pesto or marinara.
Prep time: 5 minutes
Soaking Time: 1-12 hours
Cooking time: 45 minutes
Yields: 4 people
Ingredients:
Pinch of sea salt
2 cups water
1 cup brown rice
Directions:
1. Presoak and rinse rice
2. Add water and salt to a pot and bring to a boil.
3. Add rice. Cover and reduce heat to low.
4. Simmer for 50 minutes if it is short grain, and 35 minutes if it is long grain.
5. When done, pull from heat and let stand covered for 10 minutes.
6. Fluff rice with fork before serving.
Notes:
For extra fluffy rice, heat water to a boil. Then put the rinsed grains in a dry skillet. Cook over medium-low heat, stirring until the grains are dry. Add hot dry rice to boiling water, add salt and continue cooking
Prep time: 5 minutes
Cooking time: 60 minutes
Yields: 6 people
Ingredients:
1 cup barley
2 cups water
1/2 teaspoon sea salt
1/8 teaspoon turmeric
3/4 teaspoons cumin seeds
1/2 bunch fresh mint, chopped
1/2 small red onion, chopped
2 tablespoons lemons juice
2 tablespoons extra virgin olive oil
Directions:
1. Wash grains. Bring water to boil.
2. Add barley, salt and turmeric.
3. Reduce heat to low and simmer covered for 45 minutes or until grains are cooked and water is absorbed.
4. Fluff with a fork and let sit covered for 10 minutes.
5. Toast the cumin seeds in a dry skillet until they turn golden brown and their aroma comes out, about 3 minutes.
6. Transfer grains to a large bowl, add remaining ingredients and mix gently.
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