Recipes 

GRANOLA HOME MADE

  • 4 cups rolled oats
  • 1 cup chopped almonds
  • 1/4 cup each of pumpkin seeds, flax seeds, sesame seeds
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup vegetable or coconut oil
  • 1/2 cup honey
  1. Combine all dry ingredients in a large bowl.  Then add oil, mix.  Add honey, mix well.
  2. Spread onto 2 oiled baking sheets
  3. Bake about 30 minutes, till golden brown, stirring half way through


ALMOND BUTTER BALLS

  • 1 cup almond butter (freshly ground from New Seasons or Fred Meyer or Winco)
  • 1/4 cup honey
  • 1/4 cup each of raisins, pumpkin seeds, sesame seeds, sunflower seeds
  • few pieces of Ghiradelli chocolate chips
  1. Mix all ingredients well in a large bowl.  Roll into a golf ball sized lump (or smaller)
  2. Set a plate aside with sesame seeds.  
  3. Roll the ball in the sesame seeds, then place in baking cups


PEPITAS

  • 2 cups pumpkin seeds
  • 1 tsp each of ground pepper, salt, cumin, cayenne, ancho chili powder
  • 2 tsp lime juice
  1. Mix all ingredients together
  2. Bake at 375F for 10 minutes approximately.


ALMOND BARS

  1. Mix 1 1/4 cup almond flour + 1/4 tsp salt + 1/4 tsp baking soda
  2. Mix 1/2 cup melted butter + 1/2 cup honey + 1 tsp vanilla
  3. Add dry ingredients to wet ingredients and mix well
  4. Add 1/4 cup each of pumpkin seeds, sesame seeds, sunflower seeds, coconut and 1/2 cup raisins, walnuts.
  5. Press down into buttered glass baking dish (rectangular); use water to wet hands when pressing down
  6. Bake 350F for 20-25 mts, till browned
  7. Enjoy!

KALE SALAD

  1. Strip kale away from spine.
  2. Combine 2 tbs olive oil, 1 tsp lemon juice, salt, crushed garlic,
  3. Chill flakes.  
  4. Mix kale leaves to above mixture and let sit for 10 min.
  5. Add Parmesan, let sit for 10 more minutes.
  6. Add toasted bread crumbs.

FARMERS’ MARKET VEGETABLES

  • 1/2 medium onion - diced
  • 2 cloves garlic - minced
  • 1 bunch of fresh carrots - cubed/diced
  • 2 potatoes - cubed/diced
  • 1 bunch of kale - diced stems and leaves (set leaves aside)
  • Salt 1 tsp
  • Pepper to taste
  1. In a cast iron pan - add 1 tbs of olive oil, followed by onions.  
  2. Stir fry for 3 minutes, then add garlic and let cook for 2 minutes (do not let it brown)
  3. Add diced vegetables, salt, pepper
  4. Cover and let cook for 6-8 minutes, stirring periodically 
  5. When vegetables are almost cooked, add the diced kale leaves and cover again
  6. After 2 minutes, remove the cover and turn off flame
  7. Add a splash of balsamic vinegar at the end (optional)