Ingredients:

2 cups spelt flour

2 cups Maple Nut (wheat free) granola

½ cup oat bran

1 cup rice bran

½ cup raw wheat germ

1 cup chopped walnuts

1 cup sunflower seeds

½ cup pumpkin seeds

2 tsp. baking soda

1 tsp. baking powder (aluminum free)

In a pan, heat the following ingredients for five minutes:

2 cups Monuka raisins

½ cup Plantation blackstrap molasses

5 cups of any juice, water or almond milk

1 tsp. vanilla

2 Tbsp. coconut oil (No preservatives)

Optional:

½ cup dried apples or peaches

1 Tbsp. lecithin liquid

Add heated ingredients to the dry ingredients above, and mix well together. Put in a buttered muffin tin, and bake for 40 minutes at 350°. This recipe yields 3 dozen muffins.

In a large bowl combine the following ingredients:

¾  teaspoon Sea Salt

¼ cup coconut oil

¾ cup raw honey

Add several drops of minerals of your choice (I use Ionic Minerals)

Mix Throughly.

2 cups of coconut flakes

1 cup of raw nuts (previously soaked and dehydrated) My favorites are almonds and hazel nuts.

Mix together until as fine as possible.

Add mixture into the previous mixture in the bowl, and add ¼ cup of chia seeds.

Next, make another batch of:

1 cup nuts

2 cups coconut flakes

Mix this into the bowl as well.

Make sure that your mixture has an adhesive quality. Be sure that it clumps. If it doesn't, add extra honey - 1 to 2 tbsp. at a time until the mixture clumps.

Use a melon ball scooper or spoon, and drop onto the shiny sheets of a food hydrator and heat at 135° for seven hours. If you do not have a food dehydrator, place in your oven on a cookie sheet at the lowest setting for three to five hours.

 ENJOY!!!!!

Adapted From:  Nourishing Traditions, page 92

Ingredients for Sauerkraut:

• 1 medium cabbage
• 1 Tablespoon sea salt
• 4 Tablespoons whey (if not available, use an additional 1 Tablespoon sea salt)
• ½ cup chopped celery
• ½ cup shredded carrots
• ½ cup chopped green peppers
• ½ cup chopped onions

Ingredients for Salad:

Optional: SlimSweet to taste

Instructions for Sauerkraut:

1.       In a bowl, mix cabbage with caraway seeds, sea salt and whey.

2.       Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.

3.       Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the cabbage should be at least 1 inch below the top of the jar.

4.       Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  The sauerkraut may be eaten immediately, but it improves with age.

Instructions for Salad:

1.       In a bowl, mix Sauerkraut, celery, carrots, green peppers and onions.

2.       Add SlimSweet to taste.  Serve.

From:  Myra L. Bergmann

Ingredients:

• 1 bunch Broccoli
• 1 medium cauliflower
• 1 medium small onion
• ¾ slices bacon crumbled (not cured with sugar for those on the Gaps Diet)
• ½ cup Safflower mayo from Health By Choice or make your own
  (Internal Bliss, page 21)
• 2 tablespoons Sugar/Sweetener (suggest Slim Sweet)
• 2 tablespoons Bragg Apple Cider Vinegar (gently shake to mix in “Mother”)

Ingredients for Dressing:

Instructions:

Mix together.  Taste test as you go.

I add the dressing immediately before serving as the taste starts to deteriorate.

Adapted From:  Internal Bliss, page 115

Ingredients:

• ½ cup Ghee
• 1 onion diced
• 3-4 Celery stalks, chopped
• Salt to taste
• 2 teaspoons rubbed Sage Leaf
• 1 teaspoon Thyme
• 2 cups Chestnuts, chopped
• 1-2 cups Turkey Meat, already cooked, cut into bite-sized pieces
• 2 Carrots, diced

Instructions:

1.       Melt the ghee in a large, heavy skillet.  Add the onions and sauté about 5 minutes, until they become translucent.

2.       Add the salt and spices, continue to cook and stir until they are well combined.

3.       Add the celery and continue to sauté until soft.

4.       Add the chestnuts and turkey and stir until heated through.  Adjust seasoning and serve hot.

Adapted From:  Nourishing Traditions, page 433

Ingredients:

• 3 pounds coarsely ground beef or lamb
• 4 Tablespoons extra virgin olive oil or lard
• 2 cups beef stock
• 2 onions, finely chopped
• 2-4 small green chilies, hot or mild, seeded and chopped (optional)
• 2 cans tomatoes, briefly chopped in food processor
• 3 cloves garlic, peeled and mashed
• 1 Tablespoon ground cumin
• 2 Tablespoons dried oregano
• 2 Tablespoons dried basil
• ¼-½ teaspoon chili powder
• 4 cups basic black or kidney beans, cooked
• Tortilla chips
• Chopped green onions
• Piima cream or crème fraiche
• Avocado slices
• Chopped cilantro

Garnish Options (choose as few or as many as you would like):

Instructions:

1.       Brown meat until crumbly in a little olive oil or lard in a heavy pot.

2.       Add remaining ingredients except garnishes and simmer about 1 hour.

3.       Serve with garnishes

From:  Internal Bliss, page 91

Ingredients:

• 1 cup Pumpkin Seeds
• 1 cup Sunflower Seeds
• 1 cup Coconut Flakes or Shreds
• ½ cup Honey, warmed
• Pinch of Salt
• 2 teaspoons Cinnamon
• ½ Tablespoon Real Vanilla
• 1 cup Dried Fruit, any variety (cut up if large)

Instructions:

1.       Preheat oven to 350°F/180°C.

2.       Grease a large jellyroll pan.

3.       Mix all ingredients, excluding dried fruit.  Toss well.

4.       Spread on a baking sheet.

5.       Bake for 30 minutes, stirring every 5 minutes.

6.       Remove from oven and stir in dried fruit.

Adapted From:  Isa Chanora Moskowitz & Teri Hope Romero
                             ISBN: 978-1-569254-264-3

Preparation time:  About 30 minutes, not including cooling the cooked quinoa

Ingredients for the Quinoa:

• 1 cup quinoa, well rinsed and drained
• 1 cup pineapple juice
• 1 cup cold water
• ¼ teaspoon soy sauce

Ingredients for the Stir-fry:

• 4 ounces cashews, raw and unsalted
• 3 Tablespoons coconut oil
• 2 scallions, sliced thinly
• 2 cloves garlic
• ½-inch piece of ginger, peeled and minced
• 1 red bell pepper, seeded and diced
• 1 cup frozen green peas
• 10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)
• 3 Tablespoons soy sauce
• 3 Tablespoons vegetable stock
• Lime wedges for garnish

Instructions for the Quinoa:

1.       Combine the quinoa, juice, water, and soy sauce in a medium-size pot.  Cover, place over high heat, and bring to a boil.  Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.

2.       Uncover, fluff, and let cool.

For best results, place the quinoa in an airtight container and refrigerate overnight.  If you’re in a hurry, chill the covered quinoa for at least an hour.  When ready to use, break up any chunks of the cold quinoa with a fork.

Instructions for the Stir-Fry:

1.       Use the largest skillet you have (at least 11 inches in diameter) or a wok.  Have all of your ingredients chopped and easily within reach.  Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4 to 5 minutes.

2.       Remove the cashews from the pan, raise the heat to medium, and add the coconut oil, scallions, and garlic.  When the garlic starts to sizzle, add the ginger.  Stir-fry for about 2 minutes, then add the bell peppers and peas.  Stir-fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green.  Stir for another minute before adding the pineapple and quinoa.

3.       In a measuring cup, combine the soy sauce and vegetable stock.  Pour over the quinoa mixture.  Stir to incorporate completely and coat the quinoa.  Continue to stir-fry 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/spatulas to scoop the quinoa around).