Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
If you haven’t tried Sue Gregg’s waffle/pancake recipe, you need to asap! This is an awesome healthy and nutritious recipe that can be nicely catered to meet your needs (if you have allergies that is). We have this any Sunday when we have guests over and it is always a hit! I had another request for the recipe recently, so that is why I decided to post it today. These can be easily frozen (2 weeks max). I have written some alternative variations at the end. This recipe uses the benefits of soaking the grains to receive all the nutrient value, but you can also substitute the grain for flour (1 cup grain =approximately 1 1/2 cups flour). If we are having it on Sunday, I simply soak them on Saturday night, and throw the remaining ingredients together before they arrive. Easy company dinner and oh so much fun. My husband loves this recipe as pancakes on Saturday mornings. We top with peanut butter and maple syrup. They are very flavorful! Enjoy!
Amount: 2 (2 1/2-3 waffles) or 4 (4-5 waffles) or 20-24 pancakes
1. Place in blender; blend at highest speed for 3 minutes.
(2/3) 1 1/2 cups brown rice or uncooked rolled oats (or other grain variations, see below)2/3 cup grain = 1 cup flour or 1 1/2 cups grain =2 cups flour
The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.
2. Cover blender; let stand at room temperature overnight or 12-24 hours.
3. Preheat waffle iron at highest temperature, or griddle on medium high.
4. Just before baking, add and reblend on highest speed for 1 minute:
1 egg, optionaladditional liquid (if batter needs thinning for vortex or churning)
5. Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):
(1) 2 tsp baking powder
(1/4) 1/2 tsp. baking soda
(1/2) 1 tsp salt, to taste
6. Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 1/2 to 4 minutes in waffle iron until crispy.
brown rice or millet – equal parts of each grain
kamut, spelt, wheat - kamut is a favorite! Combining with kamut and oats is our favorite!
buckwheat – reduce to 1 cup (4 servings). It expands.
barley -hulled, not pearled. Reduce to 1 cup (for 4 servings). It expands
Quinoa - Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.
Oats - uncooked rolled oats or oat groats
I use oats in combination with other grains. I use 1/2 cup (in recipe for 4) oats, and 1 cup kamut, or half and half in serving 2.
2 cups cashews,(soaked in water for 2 hours or more)
½ cup water
½ cup maple syrup
2 tsp vanilla extract or seeds of ¼ vanilla bean
½ cup melted coconut butter or oil
a1/4 tsp sea salt
for the chocolate ganache:
½ cup maple syrup
½ cup coconut oil
½ cup cocoa powder
1 tsp vanilla extract and a pinch of sea salt
For the crust:
Add everything to your food processor, and process for at least 20 seconds, or until it is thoroughly combined into a dough. It should stick together slightly when pinched. If it doesn’t, you can add a tablespoon of water or a few more dates to the mix. Press into a 9×9 baking pan. Place the crust in the fridge or freezer to set while you make the cashew custard filling.
For the cashew custard filling:
add cashews, water, maple syrup, vanilla, coconut oil, and sea salt to a high-speed bender. Blend until smooth and creamy. Pour over the crust and smooth evenly with a spatula. Place in the freezer to set for 2 hours.
To make the chocolate ganache:
Place the maple syrup, coconut oil, cocoa powder, vanilla extract and sea salt in the blender until creamy and emulsified. Spread evenly over the cashew custard filling and chill for another 4 hours.
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I believe the body needs healthy food: every meal, every day.
I believe healthy food can be delicious: 100% of the time.
You don't have to sacrifice taste for health: period!
Some of these recipes are my family's tried-and-true favorites; others are on our list of new recipes to try.
You'll find that the recipes contain:
*No dairy--except for occasional butter and eggs. See Substitutes under the Label section on the sidebar for substitute suggestions.
*No refined foods (white flour, white rice, white pasta, etc.)
*No table salt (We limit our salt intake, but when we do use salt we always use Celtic or Himalayan Salt for its mineral content.)
*No refined sugars (We limit our sweets, but occasionally use natural sweeteners such as maple syrup, maple sugar, date sugar, dates, honey, etc.)
*No red meat or poultry (we occasionally use organic chicken broth); just a little seafood. I feel poultry is definitely better than red meat, but I am not comfortable with the quality of the poultry these days...so we avoid both. Due to high metal levels, seafood should only be eaten on occasion. Learn where your seafood comes from, what additives, preservatives, and colorings are added, and which fish contains the most mercury etc. before feeding it to your family. Just my two cents.)
*We buy Organic whenever possible.
*We eat food in its raw state as much as possible. Juicing/blending is a favorite way to do this. We have fresh juice at least once a day!
*We avoid soy products. (Soy lecithin is in so many things that it's nearly impossible to avoid it entirely.) Improperly fermented soy (which includes all soy products except miso and tempeh) causes fertility problems and a host of other MAJOR problems that I encourage you to become familiar with. Do your family a favor and do not feed them soy!
*We don't use processed oils. Instead we use olive oil, coconut oil, sesame oil. We do not use Canola oil! We like eating avocados, nuts, and seeds for their natural oil content. We always soak our nuts, seeds, and grains to make them more easily digestible.
To read about children and healthy eating, click here.
It took me years to replace the unhealthy recipes in my recipe box with healthy ones. It was a time-consuming and frustrating experience. I hope the recipes on my blog will make the process easier for you!
The Natural Remedies posted are from my own research and are meant for my use only. I recommend you do your own research and use what I have posted at your own discretion.
"God knows what course to pursue to restore mankind to their pristine excellency and primitive vigor, and health; and He has appointed the Word of Wisdom as one of the engines to bring about this thing..." -Hyrum Smith, Times and Seasons, 3:799-801
"Health is more important than taste, and when it is known that certain foods carry health insurance, one ought to have the gumption to learn to like them.
.....The taste of any new food may be unpalatable at first; but repeated nibbles cause one gradually to acquire a taste for it. Many children, if given cod liver oil from infancy, actually enjoy its taste. This is true of any food. It is really infantile not to be master of one's taste as regards that which insures health." ~Leah D. Widsoe