Yep, Rachel, I want what you have! LOL! Maybe this weekend will be a bit more refreshing than the last, I can hope!
Enjoy your rest week, all of you! Rachel, I don't know why there aren't any rest weeks in the regular rotations... probably because most people don't know about them and don't do them? Or maybe because the weights are not increased incrementally like in STS? I don't know. But I think just doing it with the Sts Rotation has helped me be more aware and listen to if my body needs a rest week and when.
So I am going to try to post some recipes here, I hope it all comes through!
* Wild Rice and Mushroom Bake
4½ C water
1½ C wild rice, rinsed well
1½ C brown rice, rinsed well
2 C water
½ C raw almonds
1 can kidney beans, rinsed, and drained (or 2 C dry, cooked)
2 (10-oz). bags fresh spinach, chopped (or you can use frozen chopped, well drained)
2 lbs. mushrooms, cleaned and coarsely chopped
2 yellow onions, coarsely chopped
3 cloves garlic, minced
3 Tbsp. whole-wheat flour
2 tsp. sea salt
Bring 4½ C water to a boil, then add the brown and wild rice. Cover, reduce the heat, and simmer for 45
minutes. In a high-power blender, blend 2 C water, almonds, and whole-wheat flour on high speed until very
smooth. Pour the mixture into a pan and add the mushrooms, garlic, onion, and flour. Stir often on medium heat
until the mushrooms and onions are tender.
Pour the hot mixture into a high-power blender and purée until smooth. Return the mixture to the pan and add
the spinach, stirring on medium heat until it is just wilted. (If your family doesn’t like greens, you can
optionally purée the sauce again with the spinach and then return the mixture to the pan.)
Preheat the oven to 350°. Gently stir the kidney beans and cooked rice into mixture in the pan, then pour
everything into a 9x13” baking dish (and an additional 9x9” dish, which you can freeze for later). Cover and
bake for 20 minutes until heated through.
Note: if you don't have a good blender, I think you could just get almond milk instead of making the almonds blend in the water, or if you want, you could just use regular milk. Also, the rice and the beans together make a complete protein, so no animal protein is necessary, however, a little parmesan on top tasted really good. One last comment, I didn't blend my mushroom mixture because I like chunks of mushrooms in my rice, made it a bit more like risotto.
Robyn’s Granola
Full of fiber and Omega-3 fatty acids, this is whole-foods nutrition perfect for children
and adults! To each bowl, add a heaping tablespoon of sprouted raw
sunflower seeds, and a tablespoon of sprouted alfalfa/clover seeds, to provide live digestive enzymes.
Mix well:
8 C rolled oats (not instant oats, which are a processed food)
1 C raw wheat germ (found in bulk at the health food store, high in B vitamins)
1 C shredded coconut (found in bulk at the health food store—not the sugar kind)
½ C freshly ground flax seeds (grind fresh, in your high-power blender)
1½ C nuts (walnuts, pecans, cashews, almonds, pumpkin seeds)
¼ C sesame seeds
2 Tbsp. cinnamon
Heat on the stove until barely melted, stirring together:
½ C honey
½ C molasses or Grade B maple syrup
½ C water
½ C coconut oil
optional: 1 Tbsp. maple flavoring or vanilla
Pour the liquid ingredients into the dry ingredients and mix until distributed evenly (this takes a few minutes).
Bake at 250°, stirring well every 20 minutes for 45-90 minutes or until dry. Keep in the pantry for up to 2
weeks in cooler weather, or in the fridge for up to six weeks.
Serve the granola with nut or rice milk plus 2 Tbsp.
sprouted raw sunflower and alfalfa seeds mixed in.
To sprout sunflower seeds, cover ½ pt. of sunflower seeds with filtered water overnight, then drain in the
morning. They are now living food with vastly more enzymes and nutrients. You may also sprout raw almonds
or pumpkin seeds to add to your granola for variety as you serve it.
Note: I have changed the recipe a bit by omitting the sesame seeds, because I don't care for the flavor as much in granola, and just add more coconut instead. For the sweetener, I found that I like it better with no molasses or honey, but instead I add the same amount of Agave nectar instead. If I bake it in the oven, it takes a good long time to get crunchy, I think longer than the time indicated. But I liked the flavors even more when I dehydrated it and this way I can also add sprouted seed and not kill the enzymes in the process. Tastes great with milk or greek yoghurt!
Chocolate Almonds
2 cups raw almonds
1 Tbsp. coconut oil
2 Tbsp. date syrup
1 Tbsp. raw chocolate powder (or nonalkalized unsweetened cocoa powder)
1/4 tsp. Original Himalayan Crystal Salt
Soak your raw almonds in water overnight, then drain and allow them to air dry (an hour or two). Make sure coconut oil (warm it in hot water if necessary) is liquid, and mix all remaining ingredients well. Stir in nuts. Spread evenly on dehydrator tray and dry until no longer wet/sticky, about 14-18 hours, below 116 degrees.
Note: I didn't have date syrup, so I used Agave for this and it worked fine. I might add more of the agave and chocolate next time for a richer flavor.
Ok, I think that was all the recipes you guys were interested in. Did I miss anything?
Have a great day tomorrow, everybody!
