Whole Wheat Biscuits

2 cups whole wheat flour
1/2 cup white bean flour
1 T. baking powder (no aluminum)
1 t. sea salt
1/4 cup coconut oil (liquid)
1 egg (organic)
1 cup milk (any kind - I used rice)

Stir dry ingredients together, reserving 1/4 cup wheat flour. Cut in coconut oil, then mix in milk and egg. Spread reserved 1/4 cup flour on the counter, put dough on it, and knead by hand until dough is smooth. Roll dough out 1" thick, cut in circles, bake at 450 degrees for 10-12 minutes. Makes 12-14 biscuits.

Above is how the recipe is from the GSG. Here's what I found while making it:
The dough was so moist that I knew that there would be no way to knead it so I added another 1/2 cup of wheat flour to see if that would help. It still seemed too moist so I just did drop biscuits. Then I made another batch thinking that the "liquid" on the oil should say "not liquid". It was a little less moist but still didn't seem like I could roll it so I added 1/4 cup wheat flour and 1/4 cup bean flour because that's what I had left. I was afraid to put in any more flour because I thought it would throw off the proportions too much and not raise. So again I did drop biscuits.

Drop biscuits are way easier than rolling out but food is a visual thing and when Gabe ate one he said "that's the worst cookie I've ever had". When I told him they weren't cookies, but biscuits he said "okay, can I have another?" This would be a great healthy recipe to take to church dinners, friends houses, etc. but it would really be better if they looked like biscuits. If anyone experiments with more flour and rolling them out, please post your comments here to let us know your results.

By - Elizabeth

Tomato Avocado Sandwich

2 slices sprouted bread
1 avocado
1 tomato
2 T. balsamic vinegar
2 T. flax seed oil (optional)
Sea salt

Toast bread in toaster on highest setting so it's extra crispy.
When done, drizzle flax oil and balsamic vinegar on each piece.
Slice avocado and place on bread. Sprinkle with salt.
Slice tomato and place on top. Sprinkle with salt.

If it's summer, I eat as is. If it's winter, I put the whole sandwich back in my toaster oven and heat a few minutes until the tomato and avocado are warm.

By - Elizabeth

Date Bites

Push one almond or one pecan into center of pitted whole date.
Roll in shredded coconut (optional)

I soaked my nuts first to sprout them.

My almonds were small so I cut the dates in half first.

Store leftovers in fridge.

Raw Spicy Green Papaya Salad

For the salad:


* 1 Green Papaya, shredded ( Alternative that works great:Apples & Jicama)
* 1 Cup Cherry Tomatoes, halved
* 1/4 Cup chopped raw almonds

Combine salad ingredients together.


For the dressing:

* 1 Clove Garlic
* 1 to 2 Thai Chilies
* 1/2 Teaspoon Ginger, minced
* 1/4 Cup Tamarind Juice/concentrate ( get at any asian store in the condiments section)
* 1 Tablespoon Olive Oil
* 1 Tablespoon soy sauce or salt to taste
( Please read this before using Liquid Aminos : http://alternativehealing.org/glutamates.htm )
* 2 Tablespoons Lime Juice
* 2 Tablespoons Agave Nectar
* 1/2 Teaspoon Sea Salt


Pound garlic, Thai chile, and ginger together, with a mortar and pestle. Pour into a small bowl and beat in remaining dressing ingredients. In a bigger bowl. combine dressing and salad. You can also do it in a blender.

Lentil Soup

1 cup chopped onion
1cup chopped carrot
1 cup of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
3/4 pound lentils, picked and rinsed
1 jar salsa
6 cups vegetable stock
1/2 teaspoon chili powder
½ teaspoon cumin




Directions:
Use large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, kale and 1 cup water to sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, salsa, vegetable stock, chili powder, and cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve immediately.

SOUP: Lentil Vegetable Curry Soup

Serves 6-8

Ingredients:

• 1 white onion
• 1 bunch radishes (8 small)
• 2 C dried lentils (soaked overnight)
• 1 butternut squash
• 4 carrots
• 2 T olive oil
• 2 cloves minced garlic
• 2, 14oz. cans coconut milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 T curry powder
• 1 T fresh chopped parsley
• 1, 28oz cans diced tomatoes in juice
• 4 oz fresh chopped basil
• water

Directions:

1. Chop & lightly saute onions, radishes, and garlic in olive oil
2. Chop and add butternut squash and carrots
3. Add soaked lentils
4. Add 4 C water, bring to a boil, and then simmer for 20 minutes
5. Add coconut milk, salt, pepper, curry powder
6. Stir in canned tomatoes, parsley, and basil
7. Simmer for 15 more minutes
8. Enjoy with fresh bread or biscuits

Strawberry Milk Shake

2 Pints of Kefir Yogurt
2 cartons of fresh strawberries
2 Tbsp Agave
1/2 Vanilla Bean or 1 tsp of Vanilla Bean paste

Put everything into the Food Processor and your done! Depending on thickness or how runny you would like your Milk Shake, you can add Rice milk.

You can also blend it in the VitaMix or BlendTec.