Tsp Quotes

SUCCESS TONIC • 1 tsp confidence • 1 tsp courage • 2 tsp patience • 4 tsp prayer • 4 tsp perseverance • 4 tsp joy • 6 tsp enthusiasm Take one teaspoonful of this tonic three times daily.

Key Lime Pie Smoothie   2 cups non-dairy milk ¼ cup raw cashews 4 Tbsp. lime juice ½ ripe avocado 2 handfuls spinach 1 large ripe frozen banana 2 Tbsp. coconut butter 2 Tbsp. chia seeds ¼ tsp. vanilla extract Zest of one lime Raw honey or other liquid sweetener, to taste

Bloodies are the centerpiece of the Sunday Brunch--they are also, perhaps, the #1 Prep mixed drink..... 1. Place ice cubes in a large glass 2. Pour in two fingers of vodka 3. Fill glass almost to top with V-8 4. Season with: 2 drops Tabasco, 4 drops Worcestershire, 1/2 tsp. horseradish, 1 tsp. lime juice 5. Add wedge of lime, stir and drink 6. Repeat as needed

2 tsp. diced fresh garlic; 3 tbs. olive oil; 5 tbs. pure clover honey; 1 tbs. apple cider vinegar; ½ tsp. cayenne pepper; ¼ tsp. asafetida (optional); ¼ cup strong green tea, freshly made.

Annie's Soda Bread 4 cps flour 3/4 cp sugar 1 tsp salt 1 tsp baking powder 3 TB caraway seeds 1 cp raisins 1/4 cp butter 1 1/3 cp buttermilk 1 egg 1 tsp baking soda Sift and mix dry ingredients, minus soda. Stir in seeds and raisins. Cut in butter. Combine buttermilk,egg and soda in small bowl. Mix w. dry, turn out and knead. Put in greased pans and bake at 350' for 40 min. Makes two small loaves.

Figgy Pudding Cupcakes 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. cardamom 1/2 tsp. ground cloves 250g all-purpose flour 25g unsweetened cocoa powder 1/2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 100g unsalted butter 100g molasses 50g sugar 2 eggs 1 tsp. vanilla 1 tsp. brandy 100ml milk Preheat oven to 340°F and butter cupcake pan. Combine dry ingredients and sift; set aside. Cream butter, molasses and sugar on medium-high speed until fluffy. Add eggs, one at a time, beating until each is incorporated, then add vanilla and brandy. Mix in the dry ingredients in three batches, alternating with two additions of milk, and beating until combined after each. Bake for about 20–22 minutes. Ice if you like with brandy butter icing.

Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.

Gingerbread Waffles ½ cup molasses 6 tbsp. oil 1 cup milk 2 beaten eggs   Mix together and add the following dry ingredients together in a separate bowl and then add to the liquid ingredients:   2 tsp. baking powder ½ tsp. baking soda 1 tsp. ginger (fresh is best) ½ tsp. cinnamon 4 tbsp. sugar 2 cups flour   Cook in a waffle iron for 4-6 minutes until golden brown. Serve with a lemon sauce or maple syrup.

Basic Cornbread Recipe 1 cup cornmeal ½ tsp. salt ½ tsp. baking soda 2 tsp. baking powder 1/3 cup flour 2 tbsp. melted butter 2 eggs 1 cup buttermilk (fresh or from powder)   Combine the dry ingredients. Add the butter, beaten eggs, and buttermilk. {For maple: add 1/3 cup maple syrup. For spicy: add 2 Tbs. chopped jalapeños and 1 cup cheddar cheese.} Stir. Pour into a greased pan and bake for 20 minutes at 450 degrees. A cast iron skillet works best.

How To Detoxify Using Apple Cider Vinegar ACV detox Drink Always try and use organic apple cider vinegar that is raw, unprocessed and unfiltered. Use of any other types of apple cider vinegar like the processed and unfiltered ones is likely to be less effective. You can start the detoxification process by drinking two tablespoons of apple cider vinegar dissolved in water daily. ACV Tea Detox Drink Ingredients 1 tbsp of apple cider vinegar 2 tbsp of lemon juice 1 tsp of cinnamon 12 ounces of filtered water Honey to taste Dash of cayenne pepper Instructions Combine all the ingredients and consume immediately. For best results, drink three times a day. In case you feel that you have taken too much of apple cider vinegar and want a break from all that, you can also detoxify by soaking in a bath. ACV Detox Bath Add one cup of Apple cider vinegar and 1 cup of Epsom salts in your bath. Soak for twenty to thirty minutes to draw out toxins through your skin. This will relieve joints, aching and heal eczema and acne.

Genevieve’s “I Love You” Birthday Cake 2 ¾ cups sifted cake flour (unbleached) 4 tsps. baking powder ¾ tsp. salt 4 egg whites (organic) 1 ½ cups white sugar ¾ cup butter (do NOT substitute) 1 cup milk (organic) 1 tsp. PURE vanilla extract 1 tsp. almond extract Measure sifted cake flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add ½ cup of sugar gradually, and continue beating only until meringue will hold up in soft peaks. In a separate bowl, beat butter until smooth. Gradually add remaining 1 cup of sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15x10x1 inch pan which has been lined on the bottom with parchment paper. Bake at 350 degrees F for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. You can also bake this cake in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

When we talk about building wealth, we ought to refer to one’s entire net worth, meaning the sum of savings and total assets, minus all debt. If you have $50,000 in your TSP and in other savings accounts, but owe $50,000 on credit cards, a car or two, and student loans, have you really built up any “wealth”? While you have saved up a tidy sum in the TSP and in savings accounts, since you owe so much to creditors, your total net worth in this scenario is actually zero.* Consider also that, instead of receiving interest and dividend payments in the TSP, each of your debts is charging you interest—and in many cases considerable interest.

Karl Smith’s Russian Tea Cakes (Pete’s favorite) 1 cup soft butter ½ cup sifted confectioners’ sugar 1 tsp vanilla 2¼ cups sifted all-purpose flour ¼ tsp salt ¾ finely chopped nuts (More confectioners’ sugar for finishing) Mix together thoroughly the butter, confectioners’ sugar and vanilla. Sift together the flour and salt and stir into the butter/sugar mixture. Add chopped nuts. Chill dough. Roll into one-inch balls and place them 2½ inches apart on an ungreased baking sheet. Bake at 400 degrees until set, but not brown—about 10 to 12 minutes. While still warm, roll in confectioners’ sugar. Cool. Roll in confectioners’ sugar again. Makes about 4 dozen 1½-inch cookies.

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese.  To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank’s Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you’d like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined.  Add salt & pepper (to taste).  Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired).  Enjoy!

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

SUPPLEMENTS FOR LONGEVITY ReMag: (Picometer-ionic)150 mg 2–3 times a day and/or Magnesium citrate: 300 mg two times per day Magnesium oil applied to the skin (don’t rub in), 10–20 sprays per day (each spray carries about 20 mg of magnesium). Calcium: dietary and/or bone broth, 700mg (see this page for food lists and this page for bone broth recipe) ReLyte: Mineral-Electrolyte Solution. ½ tsp three times a day Vitamin E as mixed tocopherols: 400 IU daily Vitamin C: 1,000 mg twice per day Vitamin B complex: 2 per day. Food-based, Grown by Nature Vitamin B12: 1,000 mcg intramuscularly weekly Vitamin D, A, and K2 from Blue Ice Royal (fermented cod liver oil and butter oil: 2 capsules per day) Vitamin D: 20 minutes of sun exposure daily if possible Lecithin granules: 2 tbsp per day Flaxseed oil: 1–2 tbsp per day Ginkgo biloba and gotu kola are two herbs that can improve cerebral circulation.

Mr. Wesley Jones’s Barbecue Mop This is my adaptation of a barbecue mop innovated by Mr. Wesley Jones, a barbecue master interviewed by the WPA, and who cooked during antebellum slavery. ½ stick butter, unsalted 1 large yellow or white onion, well chopped 2 cloves garlic, minced 1 cup apple cider vinegar ½ cup water 1 tbsp kosher salt 1 tsp coarse black pepper     1 pod long red cayenne pepper, or 1 tsp red pepper flakes 1 tsp dried rubbed sage     1 tsp dried basil leaves, or 1 tbsp minced fresh basil ½ tsp crushed coriander seed     ¼ cup dark brown sugar or 4 tbsp molasses (not blackstrap) Melt butter in a large saucepan. Add onion and garlic and sauté on medium heat until translucent. Turn heat down slightly and add vinegar, water, and the salt and spices. Allow to cook gently for about thirty minutes to an hour. To be used as a light mop sauce or glaze during the last 15 to 30 minutes of barbecuing and as a dip for cooked meat.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

DIET FOR LONGEVITY Avoid all junk food and salty, fried, and fatty foods. Stay away from meat, alcohol, coffee, caffeine, and sugar. Check for food sensitivities, particularly wheat and dairy. Therapeutic foods include cilantro, onion, seaweeds, and ginger, which help bind and excrete heavy metals. SUPPLEMENTS FOR LONGEVITY ReMag: (Picometer-ionic)150 mg 2–3 times a day and/or Magnesium citrate: 300 mg two times per day Magnesium oil applied to the skin (don’t rub in), 10–20 sprays per day (each spray carries about 20 mg of magnesium). Calcium: dietary and/or bone broth, 700mg (see this page for food lists and this page for bone broth recipe) ReLyte: Mineral-Electrolyte Solution. ½ tsp three times a day Vitamin E as mixed tocopherols: 400 IU daily Vitamin C: 1,000 mg twice per day Vitamin B complex: 2 per day. Food-based, Grown by Nature Vitamin B12: 1,000 mcg intramuscularly weekly Vitamin D, A, and K2 from Blue Ice Royal (fermented cod liver oil and butter oil: 2 capsules per day) Vitamin D: 20 minutes of sun exposure daily if possible Lecithin granules: 2 tbsp per day Flaxseed oil: 1–2 tbsp per day Ginkgo biloba and gotu kola are two herbs that can improve cerebral circulation.

VICTORIAN FUNERAL BISCUITS Adapted from the third edition of Miss Beecher’s Domestic Receipt-Book, published in 1862. ½ c sugar ½ c salted butter, softened 1 c molasses ½ c warm water 2 tbs fresh minced ginger 2 ¼ c flour ½ tsp baking soda In a large bowl, use an electric mixer to beat the sugar and butter together until light and fluffy, about 1 minute. Add the molasses, water, and ginger, and beat until combined. In a separate bowl, whisk together the flour and baking soda. Add flour to molasses mixture and use electric mixer to combine well. Dough will be stiff. Split dough into two balls. Knead each dough ball several times to remove any air bubbles. Form dough into two even logs, approximately 8 inches long. Wrap each log tightly in plastic wrap. Refrigerate for several hours until firm. Preheat oven to 350°F. Line two baking sheets with parchment paper. Slice each log of dough into ¼-inch rounds and place one inch apart on baking sheets. Each dough log makes approximately 25 biscuits. If desired, use a knife or stamp to impress an image onto the biscuits. Bake 20 minutes. Let cool completely (biscuits should be crunchy). Wrap several biscuits in wax paper and secure with a black wax stamp or black string.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

Recipes TOM PEPPER’S HOT BREW To soothe the throat or otherwise ease a long day. 1.4 drachm (1 tsp) local raw honey 16 drachm (1 oz) scotch or bourbon ½ pint (1 cup) hot water 3 sprigs fresh thyme Stir honey and bourbon at bottom of mug. Add hot water and thyme sprigs. Steep five minutes. Sip while warm. BLACKFRIARS BALM FOR BUGS AND BOILS To subdue angry, itchy skin caused by insect bites. 1 drachm (0.75 tsp) castor oil 1 drachm (0.75 tsp) almond oil 10 drops tea tree oil 5 drops lavender oil In a 2.7 drachm (10 ml) glass rollerball vial, add the 4 oils. Fill to top with water and secure cap. Shake well before each use. Apply to itchy, uncomfortable skin. ROSEMARY BUTTER BISCUIT COOKIES A traditional shortbread. Savory yet sweet, and in no way sinister. 1 sprig fresh rosemary 1 ½ cup butter, salted 2⁄3cup white sugar 2 ¾ cup all-purpose flour Remove leaves from rosemary and finely chop (approximately 1 Tbsp or to taste). Soften butter; blend well with sugar. Add rosemary and flour; mix well until dough comes together. Line 2 cookie sheets with parchment paper. Form dough into 1.25-inch balls; press gently into pans until 0.5-inch thick. Refrigerate at least 1 hour. Preheat oven to 375°F. Bake for 10–12 minutes, just until bottom edges are golden. Do not overbake. Cool at least 10 minutes. Makes 45 cookies.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

Mochi Makes about 2 cups, or 15 balls 2 cups sweet brown rice ¼ tsp sea salt ½ cup toasted chopped nuts or seeds   Soak rice for 6–1 0 hours. Drain and discard soaking water. Rinse. Add fresh water to cover. Bring to a boil. When boiling, lower heat, cover, and simmer for 50 minutes. Remove from heat and allow to rest for 10 minutes.Add salt. Place rice in a heavy-duty electric mixer and knead for 10 minutes or until 90% of the grains are broken open and the mixture is sticky and smooth. Alternately, using a large wooden pestle (or baseball bat), vigorously pound the rice for 20 minutes or until the grains are broken and the rice becomes sticky and smooth. Roll mochi into small balls about the size of a walnut shell. Then roll the balls in the toasted nuts or seeds and serve.

Tom Kha Gai (Chicken Coconut Soup) This wonderfully flavored soup is made of chicken simmered in coconut milk and delicately seasoned with galangal and lemon grass. It's a great favorite among Thais and is traditionally served with rice. Give it a try! Makes 4 servings. Ingredients: 14 oz. chicken breasts 4 cups coconut milk 4 cups chicken broth 8 slices fresh galangal (Available in most Asian groceries.) 1 stalk fresh lemongrass, sliced 1 cup mushrooms, sliced 1 tbsp. fresh lime juice 1 tbsp. fish sauce (Available in most Asian groceries.) 1 tsp. sugar 1 tsp. nam prik or Thai chili paste (Available in most Asian groceries.) ¼ cup fresh basil leaves ¼ cup fresh cilantro, chopped Instructions: 1. Take a large saucepan and mix together the coconut milk, chicken broth, galangal and lemongrass. Bring the mixture to a boil over high heat, stirring frequently. 2. Reduce heat to medium and add the chicken. Simmer for a few minutes then add the mushrooms. Season with the lime juice, fish sauce, sugar and chili paste. Continue simmering over low heat until the chicken is cooked through. 3. Remove the lemongrass. Turn off heat and transfer to serving dish. Garnish with basil leaves and cilantro.

Add salt, pepper, marjoram, garlic, water, and bouillon cubes, and bring to a boil, turn down heat, cover tightly and simmer till meat is nearly tender (1 1/2 to 2 hours) Add more water if necessary to keep stew from sticking. Add potatoes, carrots, and turnip (if used), simmering until everything is tender.   Dumplings 2 cups flour 4 tsp baking powder 1/2 tsp salt 2 tbsp shortening or margarine 1 cup water or milk

1/8 tsp bouquet garni or sage, if desired Mix dry ingredients, cut in margarine or shortening, add water. When cooking dumplings it may be necessary to pour off some of the stew liquid so dumplings can rest on meat and vegetables as they cook. Drop spoonfuls of dough onto stew mixture. Allow space for the dumplings to rise. Cover pot with a tight fitting lid. Boil hard 12-14 minutes. Reheat reserved stew liquid and serve on stew as gravy.

Makes six 6 oz. burgers 36 oz ground lamb shoulder 1 grated onion 1 tbsp. garlic, minced ½ tsp. cayenne 1 tbsp. paprika 2 tbsp. sumac 2 tbsp. salt Finely grate the onion with a box grater and mince garlic. Combine the three spices in a sauté pan and lightly toast over medium heat. Combine all ingredients, working them all together with your hands. Let the warmth of your hands loosen the fat and evenly distributing it. Form into perfect 6 oz. balls and then flatten them into ¾-inch patties.

into crust. Meringue 5 egg whites ½ tsp. vanilla ¼ tsp. cream of tartar ½ cup sugar Beat egg whites with an automatic beater until they form peaks. Slowly add sugar until dissolved.  Add meringue to the pie and seal it to the corners.  Cook at 350 degrees for 12-15 minutes until meringue is lightly

Caramel Apple Dump Cake This cake screams of the fall season but will also be perfect any time of the year. Fresh apples, gooey caramel, warm spices…what more could you need?!? Yield: 18 Servings Active Time: 10 minutes Ingredients: 2 apples, peeled and diced 1 apple, peeled and grated 1 box white cake mix 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp grated cloves 1 cup caramel sauce 8 Tablespoons melted butter Directions: 1. Pour diced and grated apples into a 9 x 13 pan with 2 inch high sides. 2. Pour the dry white cake mix and the spices over the top of the apples. Try to sprinkle it across the top of the whole pan rather than dumping it directly in one section just for ease of mixing! 3. Stir the apples, spices and cake mix together until well combined. Try to ensure that there are no dry cake mix lumps. 4. Pour the melted butter over the top of the mix along with the caramel sauce and stir briefly. The butter does not need to be fully incorporated. 5. Transfer the pan to a preheated 350 degree oven and bake for about 35-45 minutes or until the cake springs back to the touch and the center is no longer wet. 6. Remove the pan from the oven and allow to cool. 7. Slice directly from the pan and serve!

Recipe 3: Hot Cider Nog Ingredients: • 1 cup apple cider • 1 cup milk • 2 cups half-and-half • 2 large eggs • 1/2 cup sugar • 1/4 tsp ground cinnamon • 1/8 tsp ground nutmeg • 1/8 tsp salt • 1/2 cup whipping cream, whipped Whisk all ingredients except whipping cream in a saucepan over medium-low heat. Whisk occasionally until mixture thickens and coats a spoon (around 15 minutes). Top with whipping cream. Garnish with a cinnamon

Recipe Hello from Honey Hollow! Lottie here! I hope you’re in the mood for something devilishly delicious. My famous, or rather infamous devil’s food cake is well—to die for. If you have a serious hankering for chocolate, you will not regret this. But be warned, your entire home will hold the scent of warm, tempting chocolate. It is rather hard to resist. Happy baking! From the kitchen of the Cutie Pie Bakery and Cakery Devil’s Food Cake 1½ cup of softened butter ¾ cup unsweetened baking coco 2 cups sugar 3 eggs 3 cups sifted all-purpose flour ¼ tsp salt 1 ½ tsp baking soda ¾ cup milk 1 cup hot water 1 tsp white distilled vinegar 1 tablespoon vanilla extract Instructions Preheat oven 350° Grease and dust with coco powder or flour, two 9 inch round pans or a 9x13 pan. *I prefer to use a stand mixer. Although mixing by hand works well, too. Mix and cream together coco, sugar, butter, milk and eggs. Slowly mix in one cup of hot water. Add flour, salt, baking soda, vinegar and vanilla extract. Pour into two pans evenly, or a single prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted into the middle, comes out clean. Cutie Pie Bakery and Cakery’s Go-to Chocolate Frosting Recipe 6 tablespoons softened butter ¾ cup unsweetened baking coco Pinch of salt 3 tablespoons hot water 1 ¾ cup of powdered sugar In a mixing bowl, cream butter, coco, salt, and water. Stir until it reaches a smooth finish. Slowly add in powdered sugar. Make sure it reaches your desired consistency. If it’s too thick, add a touch more water. If it’s too thin, add in a touch more powdered sugar. Frost your cooled devil’s food cake and enjoy!

Recipe for Laurent’s Chocolate Soufflé There’s nothing overblown about Laurent’s chocolate soufflé. A favorite with the kids and his hip pocket go-to for any dinner party, this recipe is easy to make and always elegant to serve. And the taste? Trust me, Laurent would never let you down with this standard classic. You’ll need: 57 g (2 oz or 4 TB) butter 31¼ g (1.1 oz 4TB) all-purpose flour 360 g (12 fl oz or 1.5 cup) milk 85 g (3 oz) unsweetened baking chocolate 133 g (4.7 oz or 2/3 cup) sugar 4 TB (2 fl oz) hot water 6 eggs, separated 1 tsp (.17 fl oz) vanilla Preheat the oven to 325° F (163° C) 1. Melt the butter, add the flour and then, while stirring constantly, gradually add the milk. Cook until boiling then turn heat off. 2. In a separate pot, melt the chocolate, then add sugar and the 4 TB of hot water and stir until smooth. Combine mixtures, add well-beaten egg yolks and let cool. 3. Stir in vanilla and fold in beaten egg whites. Pour mixture into soufflé dish or small ramekins. 4. Bake for 40 minutes. Serve with whipped cream.

Oаtmеаl Bаnаnа Pаnсаkеѕ • 1 ripe banana • 1 еgg • 1/2 cup rоllеd оаtѕ • 1/4 tsp bаkіng роwdеr • 1/4 tѕр сіnnаmоn • 1/4 сuр аlmоnd milk • 1 tsp vanilla extract • Nоn-ѕtісk cooking ѕрrау Inѕtruсtіоnѕ: 1. Mаѕh the banana іn a mіxіng bоwl. 2. Add thе еgg, rоllеd оаtѕ, bаkіng роwdеr, сіnnаmоn, almond mіlk, аnd vanilla extract to thе mіxіng bоwl. 3. Mіx еvеrуthіng tоgеthеr until wеll соmbіnеd. 4. Hеаt a nоn-ѕtісk ѕkіllеt оvеr mеdіum hеаt аnd spray with cooking ѕрrау. 5. Uѕе a 1/4 cup mеаѕurе to ѕсоор the batter іntо thе ѕkіllеt, cooking for 2-3 minutes оn each ѕіdе untіl gоldеn brоwn. 6. Sеrvе wіth frеѕh fruit оr lоw FODMAP ѕуruр. Mаkеѕ 2 servings. Nutrіtіоnаl іnfоrmаtіоn реr ѕеrvіng: 222 саlоrіеѕ, 6g рrоtеіn, 38g carbohydrates, 6g fat, 5g fіbеr

Swееt Pоtаtо Hаѕh • 1 large ѕwееt роtаtо, peeled аnd dісеd • 1 red bell рерреr, diced • 1/2 rеd onion, dісеd • 2 tbѕр оlіvе оіl • 1/2 tѕр salt • 1/4 tsp blасk рерреr • 1/4 tѕр paprika • 1/4 tѕр gаrlіс powder • 2 eggs Inѕtruсtіоnѕ: 1. Preheat thе оvеn to 400°F. 2. In a mіxіng bowl, соmbіnе thе ѕwееt potato, rеd bеll рерреr, rеd onion, оlіvе oil, ѕаlt, blасk рерреr, рарrіkа, and garlic powder. 3. Sрrеаd thе mіxturе in a ѕіnglе lауеr оn a baking sheet аnd bаkе fоr 25-30 mіnutеѕ, ѕtіrrіng occasionally, untіl thе ѕwееt роtаtоеѕ are tеndеr аnd browned. 4. Crасk the еggѕ on top оf thе sweet роtаtо hash and rеturn tо thе oven for аn аddіtіоnаl 5-7 mіnutеѕ until thе еggѕ аrе ѕеt. Makes 2 ѕеrvіngѕ. Nutrіtіоnаl information реr ѕеrvіng: 308 саlоrіеѕ, 8g рrоtеіn, 29g саrbоhуdrаtеѕ, 19g fаt, 5g fiber.

Sweet Pоtаtо аnd Sаuѕаgе Brеаkfаѕt Skіllеt Ingrеdіеntѕ • 1 ѕmаll sweet роtаtо, diced • 1/2 lb grоund breakfast sausage • 1/2 cup diced bеll рерреr • 1/2 cup diced оnіоn • 1/2 tѕр рарrіkа • 1/4 tsp garlic роwdеr • Sаlt and рерреr, tо tаѕtе • 2 lаrgе еggѕ Inѕtruсtіоnѕ: 1. In a lаrgе ѕkіllеt over medium heat, сооk thе grоund ѕаuѕаgе untіl brоwnеd. 2. Add dісеd ѕwееt роtаtо, bеll pepper, аnd onion. Sеаѕоn wіth paprika, garlic роwdеr, salt, аnd pepper. 3. Cооk untіl thе vеgеtаblеѕ are tender, аbоut 10 mіnutеѕ. 4. Make twо wells іn the skillet and сrасk аn еgg into each one. 5. Cоvеr thе ѕkіllеt wіth a lіd and сооk untіl thе еggѕ аrе cooked tо уоur dеѕіrеd lеvеl of dоnеnеѕѕ. 6. Sеrvе hot. Sеrvіngѕ: 2 Nutrіtіоnаl іnfоrmаtіоn реr ѕеrvіng: Cаlоrіеѕ: 398 Fat: 26.5g Carbohydrates: 16.9g Prоtеіn: 22.6g

Santé Biscuits •1/2 cup of butter, softened •1/4 cup sugar •5 Tbsp sweetened condensed milk (the original recipe calls for three, but I always add more) •1 1/2 cups flour •1 tsp baking powder •3/4 cup chocolate chips •1/2 tsp vanilla Preheat the oven to 350°. Line a baking tray with wax paper. Cream together butter, sugar and condensed milk until light and fluffy. Combine all of the dry ingredients in a separate bowl, then sift them into the creamed mixture, mixing until combined. Add the chocolate chips. Roll the mixture into balls, place them on the baking tray and then flatten them with a fork. Bake for 15 mins or until golden at the edges but still soft. Leave on the tray for 5 minutes, then transfer to a baking tray to cool (even though they are best eaten warm).

Southern Spoon Bread 2 cups water 1 cup cornmeal 1 cup milk 2 eggs 1 Tbsp. melted butter 2 tsp. salt Mix water and cornmeal in pan. Heat to boiling point and cook for 5 minutes. Beat eggs well, adding in butter, salt, and milk. Add egg mixture to cornmeal mixture. Beat well and bake in a well-greased pan for approximately 25 minutes.

Mom’s Spritz Cookies 2 sticks salted butter, room temperature ½ cup granulated sugar ½ tsp. almond extract ½ tsp. vanilla 1 egg yolk 2 cups flour Preheat oven to 350°F. Cream butter and sugar together thoroughly. Add the almond and vanilla extracts, egg yolk, and flour. Mix with clean hands and roll into a log for the cookie press. You can fit about 28 cookies on an ungreased sheet. Bake for 9 to 10 minutes or until very lightly browned. Allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Enjoy!

Ingredients 5 balls stem ginger, chopped 45g fresh ginger, grated 5 pitted and chopped soft prunes 2 tsp dark marmalade 200g self-raising flour 1 tsp bicarbonate of soda 2 tbsp dried ginger 2 tsp cinnamon 2 tsp mace ½ tsp salt 115g butter or cooking margarine 115g dark brown sugar 115g black treacle 115g golden syrup 2 large eggs, lightly beaten 125ml milk Butter a deep 20cm square cake tin and line with baking paper. Pre-heat the oven at 180oc (165oc fan oven). Put the stem and fresh ginger in a small blender with the marmalade and prunes and blend until smooth. If it becomes too stiff, use a little of the milk to loosen. Mix the flour, bicarbonate of soda, dried ginger, cinnamon, mace and salt in a large bowl. Melt the butter, sugar, treacle and golden syrup in a small saucepan. When smooth, leave to cool. Mix the ginger and marmalade mixture into the dried ingredients, add the cooled butter mixture, the beaten eggs and milk. Stir until smooth. Pour into the cake tin and cook on the middle shelf for 50 mins to 1 hour. Leave in the tin to cool. Don’t worry if it’s sunken slightly in the middle, it’s all the better for it. Best eaten 24 hours after cooking and will keep for at least a week in an airtight tin. ACKNOWLEDGEMENTS Writing maybe a solo task, but writing and getting a book published is a team effort, and I can’t possibly go without thanking them for their help in bringing this book to life.

Brownie Bars Brownie Batter: 1 cup butter, softened 2 cups sugar  2 tsp. vanilla  4 eggs  ¾ cup cocoa  1 cup flour  ½ tsp. baking powder  ¼ tsp. salt  1 cup nuts (optional)  Preheat oven to 350 degrees. Grease 9 x 13 x 2-inch baking pan or two 8- or 9-inch square pans.  Place butter in large microwave-safe bowl. Microwave on 50% power for 90 seconds-2 minutes or until melted.  Use hand mixer and beat in sugar and vanilla.  Add eggs. Add remaining dry ingredients and incorporate until well mixed.  Stir in nuts, if desired.  Pour batter into prepared pan or pans. Bake 30-35 minutes for 13 x 9 pan or 20-22 minutes for 8- or 9-inch pans or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Prepare and frost.  Frost the Brownie: 6 Tbsp. butter, softened  6 Tbsp. cocoa  2 Tbsp. light corn syrup or honey  1 tsp. vanilla  2 cups confectioners’ sugar  2-5 Tbsp. whole milk  Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended.  Add powdered sugar and milk, beat to spreading consistency. Frost brownies and top with 1 cup of milk chocolate chips, if desired.  ENJOY!

Rum Soaked Peach Muffins with Streusel Topping Careful with these. They incite euphoria and preserve only happy memories. Peaches are a symbol of youth and immortality. Walnuts symbolize the gathering of energy, especially in beginning new projects. Use this recipe sparingly or it’ll prove the worse for you. You’ve been warned. People who don’t listen to old folk’s wisdom are too stupid to pour piss out of a boot before they put it on. Ingredients For the muffins ¼ cup all-purpose flour 1½ teaspoon baking powder ½ teaspoon salt ⅔ cup white sugar ¼ cup brown sugar 1 cup finely chopped peaches canned in syrup divided ¾ and ¼ ½ cup milk 1 egg ¼ cup vegetable oil 1 tsp vanilla extract 2 tbsp dark rum

tsp. vanilla extract 1 c. shredded carrots 1 c. old-fashioned oats ½ c. sweetened coconut flakes ½ c. raisins For the frosting 1 oz. cream cheese at room temperature 1 c. powdered sugar 1 T. milk ¼ tsp. pure almond or vanilla extract Directions 1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside. 2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract, and beat until well combined. Next, add the shredded carrots and peach puree. Mix until combined. 4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins. 5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10–12 minutes or until

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer.

Too many avocado soups are bland and unexciting, but nothing with a Mexican touch is ever dull, as this excitingly flavored, liquid guacamole will prove. ½ avocado 2 tsp. lemon juice 1 cup half-and-half 1–2 tbsp. coarsely chopped green chile 1 small clove garlic 3 tbsp. chopped brown-skinned yellow onion 2 tbsp. cilantro 1 cup light chicken stock ½ tsp. salt This soup is made entirely in the blender. Start by blending the avocado with the lemon juice. Next add the half-and-half and blend again. Now add the chile, garlic, onion, and cilantro and blend again. Lastly, add the chicken stock and blend.

2 large chayotes 1 brown-skinned yellow onion 2 tbsp. butter 1 cup stewed tomatoes, drained ¼ tsp. Mexican oregano Pinch of ground cloves Pinch of garlic powder Salt Freshly ground black pepper ½ lb. ground beef ½ tsp. taco seasoning mix Grated Parmesan cheese Cut the chayotes in half lengthwise. Remove the thin, flat seeds and boil the halves until tender, about ½ hour. Then scoop out the pulp, leaving the shells intact for stuffing. Chop the onion and cook in 1 tablespoon butter. Add the tomatoes and sprinkle with oregano, cloves, garlic powder, salt to taste, and pepper. Stir in the chopped chayote pulp. Brown the ground beef in 1 tablespoon butter and season with a little salt, pepper, and the taco seasoning mix. Combine the beef with the vegetables and heap the shells with this mixture. Sprinkle generously with grated cheese and bake at 350° for ½ hour. Serves 4.

cups sugar 4 eggs 2 tsp. anise extract 3 cups flour, plus extra for rolling 3 tsp. baking powder 1 tsp. salt 1 tsp. anise seed 2 cups confectioners’ sugar 1 Tbsp. fennel seed

2½ cups all-purpose flour ¾ tsp baking powder 2 sticks butter 1½ tbsp sugar 1 tsp salt ¾ tsp cumin seeds ½ tsp cumin powder (optional) 2 to 2½ tbsp plain whole milk yogurt Sift the flour and baking powder. Cream the butter and sugar. Mix in the salt, cumin seeds, and cumin powder (if you like the flavor of cumin, adding the powder is recommended). Add the sifted flour to the creamed mixture. Knead into a dough, adding the yogurt as you do so. Roll the dough ⅛-inch thick. Cut into round shapes with cookie cutter. Place on a greased cookie tray and bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes. Remove from the oven and leave on a rack to cool. Enjoy the naan khatais with a cup of hot Indian chai.

RICE CAKES These are now a staple for the whole pro peloton. They are super-easy to make and can provide a tasty snack for kids as well. I have used these in other endurance sports, including Olympic sailing. Servings 20 Calories per serving: 157 kcal Carbohydrate per serving: 23 g Fat per serving: 6 g Protein per serving: 3 g INGREDIENTS 500 g white short-grain rice 1 l water 2 tbsp coconut oil 2 tbsp sugar (white or brown) 1 tsp vanilla extract 300 g cream cheese (or 200 g creamed coconut) METHOD 1. In a rice cooker, cook the rice with the water, sugar, vanilla and coconut oil. If you are not using a rice cooker, follow the instructions on the rice packet. 2. When cooked, mix in the cream cheese. For a non-dairy alternative, substitute 200 g of creamed coconut.

HOMEMADE ENERGY BALLS These delicious energy balls are a great source of protein and, as well as being great on the bike, are brilliant for beating cravings between meals. Servings 5 Calories per serving: 195 kcal Carbohydrate per serving: 26 g Fat per serving: 9 g Protein per serving: 7 g INGREDIENTS 100 g dried dates 30 g rolled oat flakes 2 tbsp agave nectar syrup 24 g pumpkin seeds 1 tsp vanilla extract 1 tbsp cocoa powder 1 tbsp protein powder (optional) METHOD 1. Place the pumpkin seeds into a blender and blitz until smooth, then spread out on a large plate. 2. Put the remaining ingredients in the blender and blend until you have a very smooth paste. With wet hands, remove the dough and form into walnut-sized balls. 3. Roll the balls in the blended pumpkin seeds. They will keep for about two weeks in an airtight container.

The most common American tax-deferred accounts are the 401(k), 403(b), 457, TSP, and traditional IRA. The most common American tax-sheltered account is the Roth IRA.

CHOCOLATE BANANA PANCAKES WITH WHOLE GRAIN Ingredients: 1¼ cup whole wheat pastry flour 3 tbsp. cocoa powder 1½ tsp. ground cinnamon 1 tsp. baking soda ½ tsp. salt ¼ cup sugar 2 tbsp. butter, melted, plus more for pan ½ tsp. vanilla extract 1 cup milk 1 medium very ripe banana, mashed (about ½ cup) 1 egg Sliced bananas and chocolate syrup, for serving Directions: Whisk the flour, cocoa, soda, cinnamon, and salt in a bowl and then set it aside. Whisk sugar, 1 tbsp. butter, vanilla, milk, banana, and egg

Ingredients 1. lb. dried red beans Water for soaking Ham, cut into small chunks (as much as you desire) 1.½ tsp. salt 1. tsp. pepper 4 C. water 1. 6-oz. can tomato paste 1. 8-oz. can tomato sauce 4 garlic cloves, minced Hot, cooked rice 1. Soak beans in water for 8 hours. Drain and discard soaking water. 2. In slow-cooker, combine remaining ingredients except for rice; mix well. 3. Cover and cook on LOW for 6–8 hours, or until beans are soft. 4. Serve over rice.

The ratio is two drops of bleach per quart/liter of water or eight drops (1/8 tsp) per gallon. If

Honey Baked Chicken Servings: 4-6   What you need: 4 boneless, skinless chicken breasts 1/3 cup butter, melted 1/3 cup honey 2 tbsp creole mustard 1/4 tsp salt   What to do: Preheat your oven to 350 degrees F. Place the chicken breasts in a shallow baking pan. In a small bowl, combine the melted butter, honey, mustard, and salt. Pour this mixture over the chicken. Bake for 1 hour or to a minimal internal temperature of 165 degrees F. Baste every 15 minutes while baking.

Nonna’s Roast Rabbit with Apricots Serves 4   Ingredients 1 rabbit, cut up Salt and pepper 1–2 tbsp. olive oil 2 tsp. fennel seeds 7 ounces of onion, cut into eighths 3 tbsp. tomato paste 4 tomatoes, stemmed and quartered 8 fresh apricots, cut into wedges, pits removed 3 sprigs of thyme 1 cup of white wine Brown sugar to taste Cooking Instructions   Rub the rabbit parts with salt and pepper.

RUE MORGUE BEANS WITH BACON 8 slices bacon 1 15-ounce can pinto beans, drained 1 15-ounce can kidney beans, drained 1 15-ounce can garbanzo beans, drained 1 28-ounce can baked beans, including sauce (recommended brand: Β & M) 4 cups onions, quartered and thinly sliced (about 2 large onions) ½ cup dark corn syrup ¼ cup cider vinegar 1 tsp. dry mustard Cook bacon, drain, and cut into 1-inch slices. Combine bacon and rest of ingredients in Dutch oven on top of stove. Simmer uncovered for 2 hours, stirring every 15 minutes, until sauce is slightly reduced and onions are completely cooked. Serves 8.

French Onion Soup Ingredients: 3 lbs onions, sliced into thin rings 2 bay leaves 1 tsp dried thyme 1/4 tsp salt 1/2 stick (1/4 cup) unsalted butter, cut in half 1/4 cup all purpose flour 1/4 cup dry white wine 6 cups beef stock 1/2 day-old baguette 3 tsp butter Onion salt or powder 1 cup grated Gruyere cheese Directions: Cook onions, bay leaves, thyme, salt, and half the butter in a large, heavy pot over moderate heat, uncovered, stirring frequently until onions are very soft and deep golden brown, about 45 minutes. It’s okay if the bottom of the pan browns, as long as it doesn’t burn. The brown “stuff” on the bottom of the pan is the fond, and having lots of it will make your soup taste richer. If it seems as though it may start to brown, turn down the heat. Once the onions are browned and you have lots of fond, add flour and cook for 1 minute, stirring constantly. Add wine and cook 2 minutes, stirring constantly. Add stock and simmer, uncovered and stirring occasionally, for 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350º F. Cut the baguette into large cubes and toss with the remaining butter and onion salt to taste. Arrange bread in a single layer on a large baking sheet and toast, turning once, until golden brown, about 15 minutes. They’ll be like large, slightly soft croutons. Remove from oven. Preheat broiler. Put 4 ovenproof soup crocks on a cookie sheet. Discard bay leaves from soup and divide soup among crocks, then top each crock with croutons. Sprinkle Gruyere to cover tops of crocks. Broil 4-5 inches from heat until cheese is melted and bubbly, 1-2 minutes.

Stuffed zucchini This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s-milk yogurt. Serves 6 as a starter 1 medium onion, finely chopped 1 tbsp olive oil 2/3 cup short-grain rice 2 tbsp currants 1 tbsp pine nuts 2 tbsp chopped parsley, plus extra to garnish 1/2 tsp dried mint 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp lemon juice 3 medium zucchini 3/4 cup boiling water 11/2 tbsp sugar salt and black pepper Sauté the onion in the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally. Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. Simmer, covered, for 30 to 40 minutes, basting the filling occasionally with the cooking juices. The zucchini are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before refrigerating. Garnish with chopped parsley when serving.

Maxi’s Tart (Lady Honey de Shera’s special tart recipe for Maximus who was, in fact, a finicky eater as a child. Guaranteed to make all future knights very happy with full tummies)   4 Tbsp. butter, melted  1/2 tsp. salt  pinch saffron  6 eggs  1/2 medium onion, coarsely chopped  1/2 lb. soft cheese, grated  1/2 cup currants   1 Tbsp. honey  1 tsp. parsley  1 tsp. sage  1 tsp. hyssop (this is an herb with a minty-ish taste) 1 tsp. powder douce (equal parts ginger, cinnamon, nutmeg, and cloves) Grind saffron with salt, mix with butter, and set aside. Place onions into boiling beef broth and cook until just tender and drain. Beat eggs and combine with saffron-butter, onions, and remaining ingredients, pour into pastry shell, and bake at 350°F for one hour.

¾ cup extra-virgin olive oil (the best you can afford) ½ cup white balsamic vinegar 1 tsp. good-quality mustard ½ tsp. Truvia Salt and pepper to taste Put all the ingredients in a recycled glass jar and shake until blended. You can vary this endlessly by adding minced garlic, fresh or dried herbs, paprika, or whatever rings your bell. The secret is the fine fragrant oil, the white balsamic, and the ratio between them (3:2). Remember that ratio for a perfect vinaigrette every time.

Chicken ‘Doner’ Serves 4 Cooking Time 20-25 minutes   Ingredients: 1 tbsp Worcestershire sauce/A1 steak sauce 1 tsp dried oregano 2 tbsp olive oil 3 garlic cloves, crushed Zest & juice of ½ lemon 500g/1lb 2oz free range skinless chicken breast, cut into 2cm/ 1inch cubes 1 onion, sliced 1 red pepper, deseeded & sliced 4 large pitta breads 1 baby gem/romaine lettuce shredded 2 large tomatoes, sliced Salt & pepper to taste   Method: If your hot air fryer has a temperature control set it to 180C/350F. Combine together the Worcestershire sauce, oregano, olive oil & garlic along with the juice and zest of ½ lemon in a large bowl. Add the cubed chicken, cover and leave to marinate for an hour or two. Remove the marinated meat from the bowl, place in the hot air fryer along with the onions and sliced peppers and cook for 20-25 or until the chicken is cooked through. Pile the meat and peppers into the pitta breads along with the lettuce & sliced tomatoes.   Some hot sauce makes a good addition to this dish. Add as much as you dare!

2 grilled chicken breasts, diced 1 avocado, peeled and diced 5-6 green lettuce leaves, cut in stripes 3-4 green onions, finely chopped 5-6 radishes, sliced 7-8 grape tomatoes 2 tbsp lemon juice 3 tbsp extra virgin olive oil 1 tsp dried mint salt and black pepper, to taste

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

3. Cranberry Orange Muffins Prep Time: 15 minutes Total Time: 40 minutes Makes:  12 muffins Ingredients: Cooking spray ½ cup of orange juice 1 navel orange, segmented into wedges 1 large egg 1½ cups of all-purpose flour ¾ cup of sugar ¼ cup of vegetable oil 1 tsp of baking soda 1 tsp of baking powder 1 tsp of kosher salt ½ cup of dry cranberries, chopped Directions: Preheat oven at 375°F. Coat a muffin-tin using cooking spray. Blend orange juice, orange wedges, oil and egg in a blender until smooth. Whisk flour, baking soda, baking powder, sugar and salt together in a bowl; whisk to mix well. Make a dig in centre of dry ingredients; pour orange mixture in it; stir to prepare thick batter. Add in cranberries. Divide this mixture into cups of muffin tin, filling up to ¾ full; bake till muffins become golden and bounce when pressed gently, for 20-25 minutes. Let them cool on wire rack and serve warm.

Abbreviations oz = ounce fl oz = fluid ounce tsp = teaspoon tbsp = tablespoon ml = milliliter c = cup pt = pint qt = quart gal = gallon L = liter

Mac’s Mac N’ Cheese One box of elbow macaroni (cooked and drained) 1/2 cup of sour cream 1 cup of milk 1 can of Campbell's condensed cheese soup 1 ½ cups of (orange) cheddar cheese, 1 1/2 cups of white sharp cheddar cheese, grated 2 eggs 1 teaspoon of ground mustard 1 teaspoon of adobo or seasoned salt ½ tsp pepper ¼ cup parmesan cheese 3 tablespoons of butter Boil pasta for six minutes, then drain.  The crock pot should be set to high.  Add pasta to crock pot along with grated cheeses, cheddar soup, sour cream, butter, milk and eggs.  Mix all together then add all the seasonings.  If desired, add additional cheese or sour cream.  You can periodically check back to make sure it is not browning too much at the sides.  You can stir every now and again. 2 hours to 2.5 hours on high is pretty near perfection although slow cooker times vary.  You can always check on it and look at the sides.  If they are browning too much you can always turn the temp down to low.  The cheese is very flexible also.  You can use different types of cheese or add more or less depending on your taste.  I once caught Delilah adding more cheddar cheese to the crock pot. I honestly think this is the macaroni and cheese recipe I will stick to like glue.  It is amazing.  And it can be tweaked.  Bacon bits can be added to the mac n cheese.  Add some lobster for a nice seafood lobster mac n’ cheese.  Bread crumbs can be sprinkled over the top at the end.  Or if you want to add some veggies, broccoli can be placed on top as well.  Brandon and Rose added sliced hot dogs for AJ since hotdogs are his favorite.

Vegan Crepes Ingredients: 1/2 cup soy milk 1/2 cup water 1/4 cup melted soy margarine 1 tbsp. turbinate sugar 2 tbsp. maple syrup 1 cup unbleached all-purpose flour 1/4 tsp. salt   Instructions: •Blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt in a large mixing bowl. •Cover and chill the mixture for 2 hours. •Lightly smear a 5 to 6 inch skillet with some soy margarine. •Heat the skillet until hot. •Pour approximately 3 Tbsp. batter into the skillet. •Churn to make the batter cover the skillet's bottom. •Cook until golden, flip and cook on opposite side.

Wheat Blueberry Muffins   Ingredients required   1 1/2 cups flour (whole wheat) 1 pint blueberries (fresh) 1 egg 1/2 cup apple sauce (unsweetened) 1/3 cup fresh milk 1/3 cup oil (vegetable oil) 3/4 cup white sugar 2 tsp baking powder ½ tsp salt   Process   Take a large bowl and add flour, salt, sugar and baking powder; whip them so that a smooth mixture is ready. Meanwhile preheat the oven to 400°F. Take 12 muffin cups and grease them. In another bowl, whisk together egg, applesauce, milk and vegetable oil till everything blends together properly. Now it's time to add the blueberries; stir them lightly. Fill 2/3 of the muffin cups with this batter. Place these cups in the preheated oven and wait for 20 min. The muffins will then turn golden brown.

Toddler Muffins   Ingredients required   1 cup flour (all-purpose flour) 2 eggs (beaten) 2 large bananas (mashed) 2 carrots (grated) 1/2 cup brown sugar 1/2 cup butter (softened) 1/2 cup oat bran 4.5 ounce baby food squash 1 tsp pumpkin pie spice 1 tsp baking soda 1/2 teaspoon salt   Method   Set your oven at 375°F - preheat. In a large bowl, whisk together brown sugar and butter. Add to the above - squash, eggs, carrots, mashed bananas,

Homemade Mouthwash   Equipment needed: Measuring Spoon, Measuring Cup, Eye Dropper, Pint Jar w/ Lid   Ingredients: 8 oz of filtered water (or water that has been boiled and cooled) 1 tsp of baking soda 4 drops of Peppermint Essential Oil 4 drops of Tea Tree Oil 5 drops of liquid stevia (if desired) 1 tsp of vodka (if desired)   Directions: Place all of the ingredients into the jar. Apply lid and shake to mix. Shake well before each use.

Cinnamon Pecan Quinoa Toasted pecans are placed on top of freshly cooked cinnamon quinoa and mixed with blackberries and agave nectar. Servings: 4 Ingredients: 1 c. water 1 c. milk (low fat, organic) 1 c. quinoa (organic) ½ tsp. cinnamon (ground) 2 c. blackberries (fresh) 4 tsp. agave nectar (organic) 1/3 c. pecans (toasted) Directions: 1. Add the water, milk, and quinoa to a medium-sized sauce pan. Set the heat to high and let it boil. Lower the heat to medium-low and cover. Let this sauté for about 15 minutes. Remove from the heat and let it sit for about 5 minutes. 2. Add in the cinnamon and blackberries. Stir and then divide the mixture up between 4 serving bowls. Sprinkle a little bit of the agave nectar on top of each bowl. 3. Add the pecans on top and enjoy!

Makes 1 10.5 oz (310 ml) serving 141 cal • 1.7 g protein 32.7 g carbohydrate (of which 29.6 g sugars) 0.5 g fat (of which 0.3 g saturates) 1/2 large mango, cut into cubes (see below) 2 small scoops passion fruit sorbet Juice of 1/2 lime (2 tsp) 1 Place the mango in the blender and whirl until smooth. 2 Add the passion fruit sorbet and lime juice and blend again briefly. 3 Pour into a glass and serve immediately.

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

Cruciferous vegetables Examples: broccoli, cabbage, cauliflower Servings: 1 Size: ½ cup Greens Examples: kale, spinach Swiss chard Servings: 2 Size: 1 cup raw, ½ cup cooked Other vegetables Examples: beets, peppers, carrots Servings: 2 Size: 1 cup leafy, ½ cup non-leafy, ½ cup juice Beans Examples: black beans, kidney beans, lentils Servings: 3 Size: ¼ cup dip, ½ cup cooked, 1 cup fresh Berries Examples: grapes, raisins, cherries Servings: 1 Size: ¼ dried, ½ cup fresh or frozen Other fruit Examples: apples, avocados, bananas Servings: 3 Size: 1 cup fruit, 1 medium, ¼ cup dried Flaxseeds Servings: 1 Size: 1 tbsp Nuts and seeds Examples: peanut butter, whole almonds, sunflower seeds Servings: 1 Size: ¼ cup or 2 tbsp butter Spices Examples: turmeric Servings: 1 Size: ¼ tsp Whole grains Examples: rice, quinoa, bread Servings: 3 Size: ½ cup cooked, 1 slice of bread Water Servings: 5 Size: 12 oz. Daily

QUINOA SALAD 6-8 servings (recipe can be doubled. Makes a great workday lunch over arugula and/or spinach—protein, vegetables, vitamins, fiber, AND low-calorie!) 1 c. uncooked quinoa, rinsed very well and drained (the soapy substance tastes bitter if you don’t rinse it off) Vegetable or chicken broth, if desired 1/2 c. chopped green onions, white and pale green parts only (about 2 bunches) ¾ c. chopped fresh parsley 3-4 Tbsp. chopped fresh mint, to taste (optional) 1 clove minced garlic 1 c. grape or cherry tomatoes, cut in halves or quarters ½ cucumber, chopped ½ cup diced red or yellow pepper 1 can black beans, rinsed and drained (optional) ½ tsp. salt, or to taste (less if you are cooking quinoa in a salted broth) ¼ tsp. pepper, or to taste 3-4 Tbsp. extra virgin olive oil 3-4 Tbsp. fresh lemon juice (1-2 lemons) Cook the quinoa as directed on package—normally about 15 minutes. If it is well rinsed, use about 1-3/4 cups water, or vegetable or chicken broth, for 1 cup of quinoa. It is done when the quinoa sprouts little curly “tails.” If all liquid is not absorbed, strain it to remove the liquid. Chill the cooked quinoa if possible; add vegetables and herbs (and beans, if using). Whisk olive oil, lemon juice, salt & pepper in a bowl with a fork until well blended. Add to salad and mix thoroughly. Taste & correct salt & pepper. Chill salad if possible; the flavors will blend as it sits. Other vegetable/herb choices: carrots, zucchini, cilantro (instead of mint).

Acorn squash sweet bread 2/3 cup flour ½ cup whole wheat flour ½ tsp. baking powder ¼ tsp. baking soda ½ tsp. cinnamon ½ tsp. ginger ¼ tsp. salt ¼ tsp. nutmeg ¼ tsp. cloves ¾ cup acorn squash, pureed ½ cup sugar ¼ cup honey, melted ¼ cup butter, melted 1 large egg ½ cup walnuts, chopped ½ cup raisins, optional

Slow Cooker Hot German Potato Salad 5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices 1 large onion, chopped 1/3 cup water 1/3 cup cider vinegar 2 tbs. all-purpose flour 2 tbs. Sugar 1 tsp. Salt 1/2 tsp. celery seed 1/4 tsp. Pepper 4 slices crisply cooked bacon, crumbled Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon. Enjoy!

Put 2 1/2 cups filtered water in the blender. Optionally, add: ½ tsp. stevia (herbal sweetener) or cup raw, organic agave nectar (low glycemic index) ¼ whole lemon, including peel (anti-skin cancer, high in flavonoids) 2-3 Tbsp. fresh, refrigerated flax oil (omega-3 rich oil) Gradually add until, briefly pureed, the mixture comes up to the 5-cup line(or less if you're "converting"): ¾  to 1 lb. raw, washed greens, added up to 5 1/2 cup line: spinach, chard, kale, collards are your mainstays

Flea & Tick Repellant Ingredients 1 drop Thyme Essential Oil 1 drop Cedarwood Essential Oil 3 drops Citronella Essential Oil 3 drops Lavender Essential Oil 4 drops Wild Orange Essential Oil ½ tsp Alcohol Directions To relieve your pets of fleas and ticks, place all ingredients into a small bowl or container and blend thoroughly. Apply topically, massaging into the affected area. Click here to read a study demonstrating wild orange’s insecticidal activity.

Root Beer 2 c. sugar 1 gallon lukewarm water 4 tsp. root beer extract 1 tsp. yeast Mix the above ingredients together. Put in jars and cover. Set in the sun for 4 hours. Chill. Ready to serve in 24 hours. Health Benefits Wild Cherry Bark Extract in most Root Beer Extract, known to help thin mucus, aid in respiratory and digestive ailments.

Chicken and Zucchini Noodle Soup Number of Servings: 8 Calories per Serving: 227   Ingredients: ●           3 1/2 cups thinly sliced zucchini ●           3 cups chopped cooked boneless, skinless chicken ●           3/4 cup chopped celery ●           1/6 cup chopped onion ●           1/6 cup chopped carrot ●           1/6 cup coconut oil ●           10 cups low sodium chicken broth ●           1/3 tsp dried marjoram ●           2 thin slivers fresh ginger ●           1/3 tsp black pepper ●           3/4 Tbsp dried parsley ●           1 bay leaf   Instructions: Combine the chicken, celery, onion, carrot, coconut oil, broth, marjoram, ginger, pepper, parsley, and bay leaf in the slow cooker. Cover and cook for 6 hours on low. Ladle into soup bowls and top with sliced zucchini.

Fluffy Pancakes Makes: 12 pancakes Ingredients: ●           3/4 cup blanched almond flour ●           1/4 cup coconut flour ●           1/4 Tbsp baking soda ●           1/2 tsp cream of tartar ●           1/8 tsp sea salt ●           Palm shortening ●           3 large eggs ●           1/2 cup almond milk or full fat coconut milk ●           1/8 cup coconut oil ●           1/8 cup honey or coconut crystals ●           1/2 tsp vanilla extract   Instructions: Combine together the flours, baking soda, cream of tartar, and sea salt in a bowl. In another bowl, beat the eggs, then whisk in the milk, flour mixture, oil, honey or coconut crystals, and vanilla extract. Blend until smooth. Place a cast iron skillet or griddle over medium flame and grease with palm shortening. Pour 1/4 cup of batter into the hot skillet and cook for a minute on one side, or until bubbles start to form. Turn over and cook for another minute. Cook all pancakes, then serve with honey or grade B maple syrup.

BEET HUMMUS 3-4 large beets, preferably red 2 sprigs thyme 1 tsp. rubbed sage 3 Tbsp. olive oil, divided 6 cloves garlic, chopped and divided Juice from 1 lemon 1 Tbsp. tahini 1 (15 oz.) can Northern beans Salt, to taste Heat the oven to 400 degrees. Skin the beets with a vegetable peeler and chop into quarters. Place on a roasting sheet with the thyme, sage, a tablespoon of oil and about › of the chopped garlic. Cover with foil and roast until soft, about 40 minutes. Place the roasted beets in a food processor along with the remaining garlic and olive oil, as well as the lemon juice. Pulse until pureed and add the tahini, beans and a hearty pinch of salt. Pulse to combine, and then taste. Add additional salt, lemon juice or garlic to taste. Makes about 3 cups. Serve with sliced baguette.

Elvis Pie Named for the famous crooner’s love of peanut butter and bananas, this decadent dessert is as filling as it is delicious. Serve in small slices, and top with shredded coconut for even more fun.   Difficulty Level: 1 Preparation Time: 30 minutes Yields: 12 servings   Ingredients          8 oz. chocolate cookies          4 Tblsp butter, melted          4 oz. semisweet chocolate chips          2 bananas, sliced thinly          1 cup heavy cream          8 oz. cream cheese          1 cup creamy peanut butter          1 cup powdered sugar          14 oz. sweetened condensed milk          1 tsp vanilla extract          1 tsp lemon juice   1.        In a food processor, grind cookies into fine crumbs. 2.       Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. 3.       Press mixture into the bottom and 1” up the sides of 9” pie tin. 4.      In a small saucepan over low heat, melt the chocolate chips, stirring often to prevent burning. 5.       Pour melted chocolate over bottom of cookie crust and spread to the edges using a spatula. 6.       Layer banana slices over the melted chocolate. 7.       Place pan in the refrigerator to chill. 8.      Meanwhile, beat heavy cream until stiff peaks form. 9.       Chill in refrigerator until ready to use. 10.    Beat together the cream cheese and peanut butter until light and fluffy. 11.     Stir in powdered sugar until fully incorporated. 12.    Mix in the sweetened condensed milk, vanilla extract, and lemon juice until filling is smooth. 13.    Fold the whipped cream into the filling mixture. 14.   Pour the filling into the prepared pie pan, smoothing top. 15.    Refrigerate for at least 3 hours, preferably overnight. 16.    Serve chilled.

Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients: 15 ½ oz. black beans (rinsed) 10 oz. frozen chopped spinach (thawed & squeezed of excess liquid) 1 cup frozen corn 1/2 tsp. ground cumin Kosher salt & black pepper (to taste) 3½ c. salsa 8 (6”) corn tortillas (warmed) 6 c. head romaine lettuce (chopped) 4 radishes (cut into matchsticks) 1/2 c. grape tomatoes (halved) 1/2 cucumber (halved & sliced) 3 tbsp. fresh lime juice 2 tbsp. olive oil Sliced scallions (for serving)   Directions: First, in a medium bowl, squash half the beans. Then, add in the spinach, corn, cumin, the remaining beans, 1/2 teaspoon of salt & 1/4 teaspoon of pepper; mix well to combine. Next, spread the salsa in the bottom of a 4-6 quart slow cooker. Evenly divide, roll up the bean mixture into the tortillas (about 1/2 cup each) & place the rolls seam-side down in the slow cooker, in a single layer. Top it with the remaining salsa. Now, cover & cook on low for about 2½ to 3 hours or until heated through. Before serving in a large bowl; toss the lettuce, radishes, tomatoes, cucumber, lime juice, oil & 1/2 teaspoon each of salt & pepper. Serve it with the enchiladas & sprinkle with the scallions.

Barbecued Chicken Hands-on Time: 25 min. Total Time: 1 hr. 2 (4 1/2-lb.) whole chickens, quartered 1 tsp. salt, divided 1 tsp. pepper, divided 1 small onion, diced 3/4 cup ketchup 6 Tbsp. butter 3 Tbsp. light brown sugar 1 Tbsp. Worcestershire sauce 1 1/2 tsp. hot sauce 1 1/2 tsp. dry mustard continued

Pork Chops with Cream Gravy Hands-on Time: 50 min. Total Time: 50 min. Serve these delicious pork chops with mashed potatoes, and use the gravy to top both the chops and the potatoes. 1/2 cup cracker meal* 1 tsp. poultry seasoning 1/4 tsp. salt 1/8 tsp. pepper 6 (1/2-inch-thick) bone-in pork chops 4 bacon slices 1 Tbsp. all-purpose flour 1 cup milk 1/2 tsp. salt 1/4 tsp. pepper 1. Stir together first 4 ingredients in a medium bowl. Dredge pork chops in cracker meal mixture. 2. Cook bacon in a large skillet over high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Cook pork chops in hot drippings 4 minutes on each side or until browned; drain on paper towels; reserving drippings in skillet. Transfer pork chops to a serving platter; keep warm. 3. Add flour to reserved drippings, stirring until well blended. Cook over medium heat, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, 18 minutes or until thickened. Stir in 1/2 tsp. salt and 1/4 tsp. pepper. continued

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

2 cups unbleached flour 1 cup rolled oats 1 Tbsp baking powder ½ tsp sea salt 1 cup sliced almonds ½ cup shredded coconut ½ cup chocolate chips 2 cups maple syrup 6 oz firm silken tofu (aseptic package) 1 ripe banana ½ cup saffower or sunflower oil ½ cup vegetable shortening 1 Tbsp vanilla

Prepare a bundt pan by greasing and then sprinkle the pecans in the bottom of the pan. Cut the bread in half and then each half into 8 pieces. Roll the 16 pieces into balls, and place in the pan on top of the pecans. In a bowl, mix the brown sugar and melted butter and set aside. Sprinkle the pudding over the rolls and then cinnamon. Pour the butter mixture over the rolls. Cover the rolls with plastic wrap and refrigerate for 6 hours. Preheat oven to 350 degrees Fahrenheit. Remove the wrap from the pan, bake rolls for 25 to 30 minutes or until golden brown. Makes 16 rolls.                               Apple Raisin Bread Pudding   Ingredients 6 eggs 1 cup milk 1/2 cup heavy cream 1 tablespoon vanilla extract 1 tsp ground nutmeg 16 ounce loaf cinnamon bread with raisins, cut into 1-inch cubes 2 sliced apples  1 cup brown sugar 1 tsp ground cinnamon 1/4 cup melted butter 1 diced apple  

Pony Cakes 1 cup rolled oats 1 cup flour 1 tsp salt 2 tsp sugar 2 tsp corn oil ¼ cup molasses 1 cup shredded carrots 1 cup diced apple   1. Preheat the oven to 350°F (177°C).* 2. Mix the oats, flour, salt, sugar, oil, and molasses in a bowl. 3. Stir in the carrots and apple. 4. Lightly flour your hands to keep the batter from sticking to them. Then form balls of batter no bigger than a golf ball. 5. Grease a cookie sheet (rub it with butter or margarine or spritz it with a spray-on cooking oil). 6. Place the balls of batter on the cookie sheet. 7. Bake for about 12 minutes or until the cookies turn gold. 8. Let cool. 9. Serve to your favorite horse.   *

Everyone loves banana bread! This banana bread recipe cooks up moist and delicious. It also makes a great bread for a nut butter sandwich. Ingredients 1/2 cup butter or unrefined coconut oil 3/4 tsp celtic sea salt 6 eggs, preferably pasture-raised 1 1/2 tsp vanilla extract 1/2 tsp almond extract 1/2 cup honey 3/4 cup coconut flour 1 large or 2 small ripe bananas, mashed Directions Melt butter or coconut oil in a small saucepan over low heat. Turn off heat and allow to cool slightly. Meanwhile, combine the eggs, salt, vanilla extract, and almond extract in a large bowl. If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer. Add the honey to the butter (or coconut oil) and stir slightly. Pour this mixture into the wet ingredients and blend well with immersion blender or mixer. Measure out the coconut flour. Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender. Pour the coconut flour into the bowl with the wet ingredients. Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps. (Since coconut flour does not contain gluten, there is no worry of over-mixing the batter). Add mashed banana and mix to combine. Using butter or coconut oil, generously grease one large (9”X5”) loaf pan or two small (7.5”X3.75”) loaf pans. Pour the batter into the loaf pan(s). Bake in a 325 degrees F oven until a toothpick inserted in the middle comes out clean. This will take 50-60 minutes for two loaves. Remove from oven and cool. Delicious with a pat of butter and a big glass of raw milk or milk kefir!

Kolacky Originating as a semisweet wedding dessert from Central Europe, Kolacky make a wonderful treat anytime, although many make them especially for Christmas. Here’s a modern version of a delicious recipe. Kolacky 1/2 cup butter, softened 1 (3oz) pkg. cream cheese, softened 1 1/4 cups flour 1/4 cup strawberry jam (any flavor works) 1/4 cup confectioner's sugar Preheat oven to 375 degrees. Cream butter and cream cheese in a medium bowl. Beat until fluffy.  Add flour then mix well. Roll dough to 1/8 inch thickness on lightly floured surface. Traditionally, the pastry is cut into squares, but you can use a round biscuit cutter or glass if that’s what you have on hand. Place pastries two-inches apart on lightly greased cookie sheet. Spoon 1/4 tsp. jam onto each cookie. Fold opposite sides together. If you have trouble getting the sides to stick, dampen the edge with a drop of milk or water. Bake for 12 minutes. Cool completely on wire racks and sprinkle liberally with confectioner's sugar. It is nearly impossible to eat just one! Yield about 2 dozen.

For the cake: 2¾ cup flour 2½ tsp baking powder 2 cups granulated sugar 1 three-ounce package of strawberry Jell-O 1 cup butter, softened 4 eggs 1 cup milk 2 tsp vanilla ½ cup strawberries, pureed Preheat oven to 350º. In a medium bowl, mix flour and baking powder together. In a large bowl, mix sugar, Jell-O, and butter with a handheld mixer. Add eggs one at a time, mixing as you do. Add the flour and baking powder into the sugar mixture and beat as you add in the milk. Finally, stir in vanilla and pureed strawberries. Pour into 9x13 greased pan and bake for 40–50 minutes, until toothpick inserted into the middle comes out clean. For the frosting: ½ cup butter, softened 1 eight-ounce pack of cream cheese 4 cups powdered sugar 2 tsp vanilla Mix all the ingredients together with handheld mixer. For the cake pops: Follow the instructions for making basic Pops from a Box, but use your crumbled strawberry cake and 1½ cups of your cream cheese frosting instead. Chill your cake balls. Choose a fun color or flavor for your candy melt coating (white chocolate candy melts are yummy with this!). Prepare your coating using about ¼ pound of candy melts at a time. Then dip cake pops and decorate.

Strawberry Cheesecake Streusel Muffins Streusel Topping 3 tablespoons White Sugar 3 tablespoons Dark Brown Sugar ½ cup + 3 tablespoons Flour Pinch Coarse Kosher Salt 5 tablespoons butter, melted Cream Cheese Filling 4 ounces cream cheese ⅓ cup white sugar 2 teaspoons beaten egg 1 tsp vanilla extract Muffin Batter 2 cups all purpose flour ½ cup granulated sugar 2 tsp baking powder ½ tsp salt 1 egg ¼ cup canola oil 1 cup whole milk (original recipe used ¾ cup) 1 tsp vanilla extract 1½ cups strawberries, cut into small pieces Instructions cont… Preheat oven to 400. Line a muffin tin with cupcake liners and spray each liner with non-stick spray. Set aside. To make the streusel topping, mix together sugars, flour and salt. Drizzle warm butter over mixture and toss with fork to form pea size pieces. Set aside. To make cream cheese filling, beat cream cheese, sugar, egg and vanilla extract together with an electric mixer in a medium bowl until smooth. Set aside. To make the muffins. Whisk flour, sugar baking powder and salt in a medium bowl. In a separate bowl, whisk the egg, oil, milk and vanilla extract. Add the dry ingredients into the milk mixture. Stir until just incorporated. Do not over mix or you will get a tough muffin. Fold in the strawberries. Scoop a heaping tablespoon of the muffin batter into each cupcake liner. Add a heaping tablespoon of the cream cheese filling. Add another heaping tablespoon on batter onto of the cream cheese filling. I was able to fill the muffin tins full. Sprinkle the streusel topping on the tops. Bake for 25 minutes. Allow to cool in muffin tin for 10 minutes. Remove and chow down.

key, and please be sure to avoid commercial orange juice products with added calcium. The vitamin C-complex in orange juice helps to ensure that the minerals noted below get to the liver to then nourish the adrenals. 1/4 tsp of Cream of Tartar (potassium bitartrate). This is an excellent source of potassium. As an alternative, you can use potassium bicarbonate or potassium chloride. 1/4 tsp of fresh ground Redmond’s Real Salt or sea salt. This is an excellent source of sodium, plus 90+ other trace minerals. (Please know that the original source of this recipe was Susan Blackard, NP, ND, PhD, at the Rejuvenation Health Center in Springfield, MO. The following alternatives have been compiled by UBER MAG-pie and RCP enthusiast, Valerie Engh.) Alternative #1: Replace Cream of Tartar and orange juice with organic coconut water and whole food vitamin C-complex. 8 oz. / 1 cup / 250 mL of coconut water. Be sure to use enough coconut water to ensure you receive 375 mg of potassium. 1/4 tsp of fresh ground Redmond’s Real Salt or sea salt. 60 mg of whole food vitamin C-complex.

Throughout the Day Trace Mineral Drops ~1/2 tsp (mix w/ gallon of water to sip on throughout the day) - Phases 1-3 With Breakfast Magnesium Malate ~200mg - Phases 1-3 Cod Liver Oil ~900mcg / 3,000 IU - Phases 1-3 Bee Pollen ~½ - 1 tsp - beginning with Phase 2 Beef Liver ~1,500mg - beginning with Phase 1 Boron ~1 - 3mg - Phase 3 Iodine ~ 1 serving - Phase 3 Mid-Morning (away from food) Adrenal Cocktail 1 serving (mix in OJ or water) - Phases 1-3 Whole Food Vitamin C-complex ~400mg - Phases 1-3 With Lunch Magnesium Malate ~200mg - Phases 1-3 Whole Food Vitamin E Complex ~ 1 serving - Phases 1-3 Beef Liver ~1,500mg - beginning with Phase 1 Mid-Afternoon (away from food) Adrenal Cocktail 1 serving (mix in OJ or water) - Phases 1-3 Whole Food Vitamin C-complex ~400mg - Phases 1-3 With Dinner Taurine ~500mg, - Phase 3 Evening Magnesium Glycinate ~200mg - Phases 1-3 Topical Magnesium 1 application - Phases 1-3 Right before bed, or first thing in the morning (away from food) Rice Bran ~1 - 2 tsp - beginning with Phase 2 Diatomaceous Earth ~½ - 1 tsp - Phase 3.