2 cups peanuts, pine nuts, hazelnuts, macadamia nuts, pecans, walnuts or almonds (preferably raw), 2 teaspoons sea salt, filtered water
Mix nuts with salt and water in a non-plastic container, cover with a cloth and leave in a warm place at least 7 hours. Drain water. Spread on a baking pan (stainless steel or on parchment paper on a regular pan) and place in a warm oven (no more than 150 degrees) for 12-24 hours, stirring occasionally, until completely dry and crisp. Store in airtight container.
1 cup quinoa, 3 cups warm filtered water, 1 tbsp. whey, yogurt, kefir, or buttermilk, 3 tbsp. coconut oil, about 2 cloves garlic, sea salt, 1 cup beef, chicken or fish stock, and 1 can coconut milk
Quinoa needs to be soaked for at least 12 hours, up to 24 hours. After soaking, drain water and rinse quinoa. Heat up a heavy-bottomed pan with the coconut oil, add garlic and drained quinoa and sauté, stirring, until most of the grains become translucent. Add stock and salt (about 1 tbsp) and bring to a boil. Skim, lower heat and simmer on lowest heat for at least one hour.
1 cup of rice, filtered water, 1 can whole coconut milk, 2 tbsp coconut oil or butter, 1 cup beef, fish, or chicken stock, salt, 2 tbsp. homemade curry powder*, ½ bulb garlic, 3 tbsp. coconut oil, sea salt, ½ cup steamed peas, leftover meat from roasted chicken, ½ cup chopped cashews
Soak rice for at least one hour, up to 24 hours in filtered water. Drain and rinse rice. Warm a heavy-bottomed saucepan with about 2 tbsp. coconut oil, add rice and cook, stirring for about 2-3 minutes. Add coconut milk, stock and sea salt (about 1 tsp.), bring to a boil and boil for about 10 minutes with lid off. Cover, bring to lowest heat, and simmer untouched for at least 90 minutes up to 3 hours (you can peek if your nervous it will burn, but it is better left untouched). Set aside rice.
Add about 3 tbsp coconut oil to a large heavy-bottomed frying pan over medium heat, warm oil, turn down heat a little to medium-low and add curry powder and about 1 tsp sea salt. Cook stirring for about one minute, add garlic and sauté, stirring (make sure not to burn) for another 2-3 minutes. Add cooked chicken, cooked peas and cashews, sauté for about 2-3 minutes until everything is well-blended and hot enough. Add salt if desired. Add rice and mix or keep separate and serve together. This is yummilicious.
Homemade Corn Tortillas
1 ½ pounds corn, filtered water, 2 tbsp. pickling lime,
1. Rinse 1 ½ pounds corn in a colander.
2. Add 2 quarts of filtered water to a stock-pot or saucepan.
3. Mix in 2 tablespoons pickling lime and turn heat on high.
4. Pour the rinsed corn in. Remove any kernels that float to the surface.
5. Bring to a boil, then turn the heat down to a simmer. Let it cook for 10 minutes, then remove from heat and let cool.
6. At this point, you can transfer it to a glass mixing bowl and cover it with a dish cloth to let it soak (you could also use an enamelware Dutch oven with a lid). It’s best to soak in glass or enamelware. I am not sure if it’s a good idea to ferment in stainless steel.
7. Mix well, cover, and let the corn soak for a minimum of 12 hours. Preferably longer, up to 2 weeks. The longer you soak, the more digestible and more nutritious the corn will be.
1. Rinse the soaked corn thoroughly in a colander.
2. Add the corn to the bowl of your food processor, 1 cup at a time.
3. Pulse a few times, then let it run.
4. Add anywhere from 1-4 tablespoons of water per cup of corn. You just have to feel it out. Keep adding water 1 tablespoon at a time and blending until the dough is very soft and is no longer crumbly.
5. Keep pulsing and scraping down until the dough is done. You will know when it’s done when the dough is very smooth and it forms a ball on one side of your food processor.
6. Be very conservative about adding water. If you add too much water, the dough will be overly sticky. That’s OK though. Just add more corn and make it a little dryer, then mix it with the wetter one. It will all balance out.
7. Form the dough into a few large balls and wrap in plastic and store in the fridge until you are ready to make your tortillas.
1. Pat the dough into balls about 2.5 ounces each.
2. I made 12 balls, for 12 tortillas. I took the other pound of masa, patted it into a large ball, wrapped it in plastic and froze them for later. If you plan to use the masa in the next couple of days, you can store it in the fridge.
3. Cut two circles from a gallon-sized plastic freezer bag (you could also use a plastic shopping bag). The circles should be the same size as your tortilla press. Put one piece of plastic on the tortilla press, put a ball of masa on the plastic, then a piece of plastic on top of the ball, then press down until flat.
4. If you don’t have a tortilla press (I didn’t when I made these; I’ve since bought one), you can still make tortillas. Use the plastic circles as described above. Then use a cutting board to firmly press down on the balls of masa.
6. Put the flattened masa in a very hot (medium high) cast iron pan. You don’t need any grease in the pan. Heat for 1-3 minutes on each side. You will know when they are done when they bubble or puff up.
7. Keep warm in a basket and/or wrapped in a towel or foil until ready to eat. Eat as soon as possible or store in the fridge. You can also freeze them, or cut into quarters and fry in coconut oil or lard to make tortilla chips. Recipe courtesy of Cheeseslave at www.cheeseslave.com
Homemade Granola with Soaked Nuts and Sprouted Flour
3 cups oatmeal (not instant)
3 cups warm filtered water
6 tablespoons whey, yogurt, kefir or buttermilk (if you are allergic to dairy, you can also use lemon juice or vinegar)
1 cup dessicated coconut, unsweetened
1 cup raisins or other dried fruit, or a combination
2 cups any combination of soaked and dried nuts and seeds (almonds, pine nuts, pecans, walnuts, sunflower seeds, pumpkin seeds, sesame seeds — I tend to use whatever I have on hand that is already soaked and dried)
1/2 cup sprouted wheat or spelt flour (sources for sprouted flour)
1/2 cup coconut oil
1/4 cup Rapadura, sucanat, palm sugar, or maple sugar
1/4 cup honey or maple syrup
1 teaspoon salt
1. The night before, set the oatmeal in a large bowl with the whey, kefir or buttermilk and the warm filtered water. Cover with a dishtowel and let sit on the counter or in a cupboard for anywhere from 8-24 hours.
2. The next day, set the oven to the lowest setting (150-170 degrees) or, if you have one, set your dehydrator to the highest setting — around 150 degrees. (Note: I found other recipes online that say you can bake your granola in the oven at 350 degrees or so. I tried this method but it didn’t work so well for me — since you have to constantly turn it, it’s kind of a pain. I preferred just putting it in the dehydrator and letting it go overnight. If you are in a hurry and want your granola right away, you can try it that way — just turn the granola every 15 minutes or so and bake for a shorter period of time.)
3. Add to the bowl of soaked oatmeal the coconut, raisins, soaked and dried nuts/seeds, and sprouted flour. Blend together with a wooden spoon.
4. In another bowl, add coconut oil, sugar, honey and salt. If the coconut oil is solid, melt it in a saucepan on low heat.
5. Pour the coconut oil mixture onto the bowl of oatmeal and blend together with a wooden spoon.
6. Spread the mixture onto cookie sheets lined with parchment paper or Silpat mats. Or, if you’re using a dehydrator, spread onto parchment paper-lined trays.
7. Bake or dry until crisp. Depending on how thickly you spread the mixture, it can take anywhere from a few hours to up to 24 hours. This is another reason I prefer using a dehydrator (also, it doesn’t heat up the kitchen).
8. Break into pieces with your hands and store in an airtight container.
9. Serve your homemade granola with milk, yogurt or cream, and if you like, fresh fruit. Recipe courtesy of Cheeseslave at www.cheeseslave.com
*Homemade curry powder is divine, very easy to make and you don’t have to worry about any mysterious ingredients. Here is one recipe but there are lots out there. If you don’t feel like grinding your own spices you can buy most of them in powdered form. They are better freshly ground but your curry will still taste better than if you get the powder from a jar.
Curry Powder Recipe
6 tablespoons coriander seed
6 tablespoons cumin seed
1 tablespoon mustard seed
1 tablespoons fennel seed
4 tablespoons ground cinnamon
8 tablespoons whole peppercorns
6 whole cloves
2 tablespoons ground cardamom
2 tablespoons turmeric
2 tablespoons ground ginger
Place the seeds into a dry pan over extremely low heat. Use a large heavy-bottomed skillet so that you have as much heated surface as possible. The ideal way to do this is to have one layer of seeds in the pan.
What you want to happen is seeds popping open under the pressure of the heat, but you do not want to scorch or burn the seeds in the process. Go slowly. It may take some time. If after a few minutes no seeds have popped open, you may need to turn the heat up a notch, but err on the side of caution. Continually shake the pan as the wonderful aromas waft into the air.
When most of the seeds have popped, and all have been toasted, add the remaining ingredients. Continue stirring over low heat for about one minute longer. Immediately remove from the pan from the heat, and pour the spices into a food processor. In a few minutes’ time, you should have a wonderfully aromatic curry powder in your food processor. If you like a more coarse powder, use a mortar and pestle. Package the curry into clean sterilized jars. Freeze extra curry, or share it with a friend.
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