Breakfast home hash and Aztec Soup

These recipes came out of  "The China Study" cookbook.

pg 58
Breakfast Home Hash
4 large potatoes, scrubbed and sliced
6 T. veg broth
1 onion, thinly sliced
1 Green Bell pepper, diced
4 t. coconut soy
1/4 t. blk pepper
6 cherry tomatoes, cut into quarters
2 green onions, thinly sliced

cut potatoes into 1/2" cubes and steam until tender.  Remove from heat and set aside.
heat 3 T. veg broth and add onion and peppers, cook
 Add the diced potatoes 3T. broth, soy and black pepper, cook until potatoes are golden brown
garnish with cherry tomatoes and green onions.

pg 119
Aztec Soup
1 onion, chopped
4 cloves garlic, minced
1/4 t. cayenne
1 T. ground cumin
1 t. smoked paprika
1/2 c. diced celery
3 c. vegetable broth
2 15 oz. black beans, drained and rinsed
1 c. frozen corn*
3 T. lime juice, divided
1 Avocado, diced
1 Tomato, diced
1/4 c. fresh cilantro, chopped
sea salt and black pepper
Saute onions and garlic in 2 T. veg broth on med high.  Add seasonings and celery and cook for 1-2 min.  add veg broth, bans, corn and 2 T. lime juice.  bring to a boil then reduce and simmer for 10 min.  season with salt and black pepper.  In a separate bowl mix avocado, tomato, cilantro and remaining lime juice, salt and black pepper.  pour hot soup into bowls and top with T. avocado salsa.  you can also serve with tortilla chips

Super Easy No Bake Granola Bars

A great sweet healthy treat, my kids LOVE these!  They are also perfect to add to your food storage ingredients.

2 1/2 c. Rice krispies
2 c. quick cooking oats
6 T. Flax meal, hemp seed or other ground seeds or wheat germ (for added protein)
1/2 c. dried fruit (cherries, blueberries, strawberries, cranberries, raisins, whatever you like)
1/2 c. chopped nuts (almonds, walnuts, peanuts, pistachios, whatever you like)
1/2 c. sweetener, liquid (brown rice syrup, honey, maple syrup, molasses) I like brown rice syrup it gives it a caramel taste and texture.
4 T. sucanate or dark brown sugar
2/3 c. nut butter (almond, cashew, soynut, peanut or whatever you like) I like almond butter it has a deeper flavor and taste then peanut butter.
2 t. vanilla extract
1 t. ground cinnamon

mix the rice krispies, quick oats, flaxseed meal (or other), dried fruit and nuts in a large bowl.

Over med high heat bring liquid sweetener of choice and brown sugar or sucanat to a boil, stir constantly.  Remove from heat, and stir in nut butter and vanilla until blended.

Pour warm nut butter mixture over cereal mixture and stir until coated.  Press mixture firmly into a 9x13 pan that has been lightly oiled.  Let cool in pan.  cut into 24 bars, wrap in saran wrap and store in the refrigerator for up to 1 week.

There are other variations you can make up your own favorites:

GERMAN CHOCOLATE BAR: Add chocolate chips or carob chips, with coconut flakes

CHERRY CHOCOLATE BAR: Add Chocolate chips or carob chips with dried cherries.

PEANUT BUTTER BAR: Add roasted peanuts with peanut butter and use honey as sweetener.

CHERRY ALMOND: Add dried cherries, almond butter and chopped almonds and use almond extract in place of vanilla, if you like.

APPLE PIE: Add chopped dried apples and rice syrup or honey with walnuts or pecans and cinnamon.

PECAN PIE: Add pecans, almond butter, rice syrup, dates and cinnamon.

TROPICAL BAR: add pineapple and mangos, with brazil nuts or macadamia nuts and Almond butter or macadamia butter. use almond extract.

Christmas 2014 - Coconut French Toast with Coconut Syrup

Overnight Coconut French Toast

French Toast has always been a Christmas tradition for our family.  However, with all of our family allergies I knew it was going to be a little bit of a challenge.  This turned out incredible! Gluten free, Vegan, Egg Free and Soy free!  Our new Christmas Morning french toast recipe.

1 loaf of Udi's GF bread, remove crust and cut into 1" cubes

3 T. chia seeds (whole or ground into a fine meal)

1 (15 oz) can coconut milk (chilled over night)

1 1/2 c. coconut milk or non dairy milk of choice

1 c. coconut

Coconut buttermilk syrup

1/2 c. vegan butter

3/4 c. coconut sugar

1/2 c. Probiotic Coconut water (Good Belly brand)

1 t. baking soda

1 1/2 t. coconut extract

rub  9x13 with coconut oil.  place cubed bread inside.  

in a large bowl beat chia seeds, with non-dairy milk, remove coconut cream from top of chilled coconut milk can and place in bowl.  mix until mixed well.

Pour mix over bread cubes and press bread cubes down to coat all of them.

cover and refrigerate overnight.

Buttermilk syrup:  combine butter, sugar and probiotic coconut water in a saucepan.  heat until sugar dissolves.  Then remove from heat and add baking soda and coconut extract.  stir to combine.  serve warm.  

preheat oven 350.  sprinkle coconut flakes over french toast.  bake uncovered 30-35 min.  serve with buttermilk syrup.  

Homemade Pancakes

1 1/4 c. gluten free flour mix
2 t. baking powder
1/2 t. salt
1 t. gr. cinnamon
2 T. coconut oil, melted
1/3 c. water
1 to 1 1/4 c. almond milk
2 T. maple syrup
1 t. vanilla extract

Preheat skillet over med heat.  In a large bowl sift together the flour, baking powder, salt and cinnamon.  Make a wekk in the center and add the oil, water, milk, maple syrup and vanilla. Mix just until ingredients are combined.  A few lumps in the batter are fine. 

place 1 T. coconut oil in skillet.  Pour pancakes one at a time and cook until bubbles form and the top looks somewhat dry.  Flip over and cook on other side.  Serve.

Creme Brulee French toast