Organic Spelt Pancakes with NeoLife Protein and Omega-3’s
**I get whole spelt on amazon.com and grind it fresh in my VitaMix or Magic Bullet.
Spinach Salad with Goat Cheese and Fresh Basil Dressing
Yield: 6 servings
¼ cup red wine vinegar
5 fresh basil leaves or 1 tablespoon dried
1 teaspoon agave nectar
1 clove garlic, minced
Salt and pepper to taste
1 avocado, peeled and sliced
½ cup crumbled goat cheese
½ cup toasted pecans or walnuts, chopped
¼ cup Greek olives, halved
Toss spinach with avocado, cheese, nuts and olives.
Toasted pine nuts are also great in this salad.
Creamy Broccoli Leek Soup
- 1 cube butter (½ cup)
- 8 cups (approximately 2 lbs.) trimmed and coarsely chopped broccoli, including peeled stems
- 1 ½ cups sliced leeks – white and light green parts
- 1 medium-large potato
- 4 cups vegetable broth or chicken bone broth
In a large saucepan, sauté veggies in butter over medium heat for about 8 minutes. Add the vegetable broth. Bring to a boil. Reduce heat and cook for 15-20 minutes or until tender. Puree mixture in blender until smooth. Return to saucepan and season with salt and pepper to taste. Add a dollop of sour cream, decorate with cilantro leaves and sprinkled paprika.
Chicken Bone Broth
Do you remember how your grandmother always fed you chicken soup when you were sick? Now science supports what our grandmother’s knew: Bone broth is important for overall health. Here is a list of maladies that bone broth helps:
- Colds and flu
- Stimulates appetite (important in cancer patients)
- Inflammatory bowel disease such as Crohn’s, colitis etc.
- Lowered immune function
- Soft tissue and wound healing
- Assimilation of proteins
- Formation and repair of cartilage and bone
- Provides necessary minerals
Making your bone broth
- One organic chicken carcass
- Your choice of vegetables to flavor the broth – onion, garlic, leeks, carrots, parsnips, etc.
- Raw apple cider vinegar
- Place the chicken in a pot.
- Add the vegetables
- Cover the chicken and vegetables with water 2-3 inches above the chicken.
- Add 2 Tablespoons of raw apple cider vinegar. This is very important, as it draws the minerals out of the bones.
- Cover and simmer for 2-24 hours. Enjoy the aroma of chicken as it wafts throughout the house.
- Strain the broth through a colander to remove the bones
- Strain it again through a fine mesh strainer or a cheese cloth lined colander.
- Drink 6-12 ounces a day for your health.
- Freeze any leftovers after 3 days to prevent bacteria build up.
- Repeat weekly for optimal health.
Butternut Squash Soup
- 1 large butternut squash
- 1 onion
- 2 Tbsp. butter
- 14 oz. bone or vegetable broth
- 2 medium potatoes cut up small
- 4 carrots sliced horizontally
- 1/2 cup whipping cream
- 1 can coconut milk
- 1 Tbsp. chili powder
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
Quarter butternut squash and remove seeds. Cook butternut squash in pressure cooker for 12 minutes after pressure has risen (or bake in oven until soft). Remove squash from skins and set aside. Sauté onion in butter. Add squash and vegetable broth. (If you cooked the squash in a pressure cooker add the remaining liquid. Otherwise, you may need a little water if you like your soup thinner.) Add the potatoes and carrots. Simmer 20 minutes. Add the whipping cream, coconut milk, chili powder, nutmeg, and cinnamon. Simmer 10 more minutes.
This is so simple and so much tastier than store bought!
- ½ cup fresh Basil
- 1 cup fresh Cilantro
- ½ cup raw, unsalted walnuts
- ½ teaspoon fresh Ginger
- ½ cup Olive Oil
- ¼ teaspoon Salt (I use ½ Celtic and ½ Himalayan)
- 1 large Garlic clove
- ½ teaspoon Lemon Juice
- Fresh Cracked Pepper (optional)
Blend all ingredients (except pasta) in a food processor or blender. Blend until smooth or slightly chunky according to preference. Feel free to substitute a cup of fresh basil for the cilantro and pine nuts for the walnuts. It really depends on what you have on hand.
Thick and Rich Pizza Sauce
- 1 can organic tomato sauce or 12 oz. organic canned Italian whole tomatoes
- Fresh or granulated garlic – about 4 cloves crushed garlic, or 1 tsp. granulated
- 1 Tbsp. oregano
- 1 Tbsp. basil
- 1 tsp. marjoram
- Red pepper flakes to taste
- Salt and pepper to taste
- 3-4 oz. red wine
Bring to boil and simmer until it reduces. Turn off heat.
Richard’s Organic Spelt Bread
My husband Richard has been experimenting for several years to come up with the perfect whole wheat bread recipe. We don’t think it gets much better than this. Made with organic whole grain spelt, which we get at amazon.com, this bread has the perfect texture, a delightfully thin crunchy crust and exquisite flavor. You can adapt this recipe should you opt not to grind the spelt yourself, but this is what has worked best for us.
Make Sponge and let sit overnight (or as long as possible)
- 2 TBSP yogurt, heaping
- 1 tsp. salt
- 2 tsp. yeast
- 2 TBSP maple syrup
- 10 oz. water
- 2 cups spelt flour*
Mix together with a fork.
When ready to make bread:
To sponge add:
- 2 tsp. yeast
- 2 TBSP maple syrup
- 1 TBSP yogurt, heaping
- 1 egg
- 3 + cups spelt flour
Mix on low speed in bread mixer (We use a Kitchen Aid) adding flour until smooth ball is formed – minimum amount of time – don’t over mix! Dough should come off of dough hook clean.
Let rise until almost doubled. Knock down. Place in greased pans, let rise and cook about 40 minutes at about 4000 – until it reaches about 1950 F.
* We grind the wheat 1 ½ cups at a time in our Vitamix on high speed for one minute. We don’t have a special grinding container – just the regular blender container. If you don’t have a Vitamix or a wheat grinder (our NutriBullet also works) then you can buy already ground spelt.
Ideally you are supposed to let your bread sit at least 10 minutes before endeavoring to slice it, but we can never wait that long. We generally carefully slice a couple of pieces immediately and enjoy with lots of organic butter.
Homemade Pesto Pizza
The dough can be made in your bread maker or by hand. I don’t know how this recipe will work without a pizza stone. We used to use a piece of granite left over from our kitchen counter for ours. Now we have a pizza steel.
12 oz. warm water
1 Tbsp. yeast
1 cup organic unbleached all-purpose flour
2+ Tbsp. organic plain yogurt
3+ cups spelt flour
2+ Tbsp. organic maple syrup
2 tsp. Himalayan sea salt
2 Tbsp. extra virgin olive oil
1 organic egg
Combine water, yeast and all-purpose flour in large bowl. Let sit until it starts to form bubbles. (About as long as it takes to grind your spelt flour.) Add rest of ingredients & knead in Kitchen-Aid or bread maker or by hand until it forms into a slightly sticky ball.
Let sit until it doubles in size. Punch down and let sit until it doubles in size again. Keep covered while it sits. Form dough into 3 balls. Cover, let rest. Roll out when needed. Spread with pesto and/or tomato sauce. See above recipe for pesto. Top with your favorite ingredients.
Transfer to preheated pizza stone and bake at 550° for 8 to 10 minutes (or to your liking). (If desired, switch from Bake to Broil after 6 minutes).
(You can also use this recipe for bread. Makes 2 loaves. Bake @ 425° for about 35 minutes – until temperature of bread reaches at least 190°.
Cheese, of course
Onions – grilled
Eggplant – grilled
Zucchini – grilled
Richard’s Sourdough Bread
1 cup sourdough starter
1 cup flour
½ cup water
600 gm. flour – whole wheat, spelt & rye mixture
400 gm. warm water
8 gm. yeast
16 gm. salt
4.5 gm. malted barley
30 gm. sugar
In the morning:
Feed the starter and let it grow. Remove 1 cup starter and add flour and water. Let sit in covered mixing bowl until evening.
In the evening:
Add warm water to starter mixture. Blend with paddle (Kitchen Aid Mixer). Add remaining dough ingredients. Mix well with paddle until flour is completely hydrated – about a minute or two. Use dough hook to mix dough on lowest speed for 2 minutes. Rest about 5 minutes. Mix with dough hook about 4 minutes on next higher speed. Turn up to next speed and mix about 30 seconds. Shape into a boule (fold edges under and seal to stretch the surface of the dough). Place in greased proofing bowl with seam side down, cover with plastic wrap and refrigerate overnight or longer.
Spread dough out in a rectangle on a floured surface. Bring 4 corners under and pinch with sides of hand or fingers to form a boule (looks like a ball). Place in a parchment lined proofing bowl seam side down. Let sit covered until it is 1 ½ times original size. Sprinkle with oil and corn flour. Place Dutch oven inside oven and preheat to 5000. Slash top of boule in a design pleasing to you approximately a half inch deep. Transfer parchment paper and dough to Dutch oven. Cover. Reduce temperature to 4500. Bake 35-40 minutes until internal temperature of bread is approximately 1950.