Friday, May 27, 2011

Chocolate Fudge Cake

  • 1/2 C butter
  • 4oz unsweetened Chocolate (I use 1/3 bag of semi-sweet "tropical" chocolate chips when I don't have the other)
Melt in sauce pan until melted and smooth.

  • 2 1/2 C WW flour
  • 1 C Honey
  • 3/4 C Sucanat
  • 1 C unsweetened Cocoa Powder (Dutch process is divine!)
  • 1/2 tsp Baking Powder
  • 2 tsp Baking Soda
  • 1/2 tsp salt

  • 1 1/2 C Yogurt
  • 3 Large eggs
  • 1 C water
  • 2 tsp vanilla
  • almond flavoring
Combine these ingredients together, and with the butter/chocolate sauce, stir into the dry mixture above. Beat for about 2 minutes. Pour into a 9x12 pan.

Cook at 350 degrees for about 40 minutes.

Sunday, May 22, 2011

Oatmeal Breakfast Cake

  • 3 cups rolled oats
  • water
On the evening before you plan to eat this breakfast, just barely cover 3 cups of rolled oats with warm to hot water so it may soak overnight (If you didn't have the foresight to soak your oats pre-morning, you can make the same mixture, just add boiling water to the oats and follow next step).

Prepare TOPPING: Blend the following ingredients until dates are chunky and mixture is well combined.
  • 1 C fresh dates
  • 1 C raw pecans
  • 1 tsp cinnamon
Cake BATTER: Mix the following ingredients to the soaked oat mixture:
  • 1 C liquid (I used 1/2 buttermilk and 1/2 water... you can use any type of milk including rice, almond, soy etc)
  • 1/2 C Honey
  • 2 eggs
  • 1 tsp vanilla
  • almond flavoring
  • 1 Tbs Baking soda
  • 2 Apples diced in small cubes
  • 1/2 cup of raisins or craisins (i put in 1/2 of each)
Melt a couple of TBspoons of butter in a 9 x 12 pan. Add Mixture to melted butter and sprinkle the topping on.

Bake at around 350 degrees for about 30 minutes.

This is beyond yummy!!!

Wednesday, May 18, 2011


  • 1 C Millet
  • 2 1/2 C Water
Bring to a boil in saucepan, then simmer for about 40 minutes. Serve and top with favorite toppings. You can even bring mixture to a boil before you go to bed at night, turn off stove, cover with lid and let it sit overnight. It will be ready to eat when you wake up...just warm.

My favorite millet breakfast includes cooked millet and ...
  • Moistened with rice milk
  • touch of Maple syrup
  • bananas
  • nuts
  • raisins
  • seasonal fresh fruit
This is a favorite breakfast for all my family. We LOVE MILLET!! We are starting a tradition to do MONDAY MILLET each week.

Yogurt Coffee Cake Muffins

  • Pecans
  • Fresh dates (1:1 mixture with pecans)
  • Cinnamon
Mix together in blender until mixture is gooey crumbly.

  • 1/2 C. Butter
  • 1/2 C. Sweetener (I use honey w touch of sucanat)
  • 2 eggs
  • 1 C yogurt
  • 1 tsp vanilla
  • drop of almond flavoring
  • 2 C WW flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
Cream together butter & sweetener. Add eggs...cream. Add yogurt, vanilla & almond. Add dry ingredients. Spoon into muffin tins, put topping on and cook in Oven 10-15 min around 375. These are YUMMY!

Tuesday, May 6, 2008

Seven Grain Waffles

Basic Recipe
  • 1 Cup Seven Grain Flour
  • 1 tsp. Salt
  • 1 tsp. Baking Powder
  • 1 Cup water
  • 1 Egg
  • 1/8 Cup Melted Butter
Mix dry ingredients together. Mix the water, eggs, and butter together then add to dry ingredients. The batter will be very thin. Cook in your waffle iron and top with your favorite toppings. We like pure maple syrup, strawberries, whipped cream, applesauce, yogurt, etc.

Seven Grain Mix

  • 5 Cups Whole Wheat
  • 1 Cup Brown Rice
  • 1 Cup Popcorn
  • 1 Cup Rye
  • 1 Cup Barley
  • 1 Cup Millet
  • 1 Cup Oat Groats
Mix all of these grains together in a large container. When you need flour for recipes you just run this mixture through your wheat grinder. (Make sure you have a wheat grinder than will grind all kinds of grains.)

Thursday, April 3, 2008


  • 1 C yogurt
  • bananas
  • pineapple
  • granola
This is my favorite combination, and I have this almost every morning in some form or fashion. But we have all sorts of variations depending on the season and fruit availability.

Homemade baked French Fries

  • Potatoes
  • Olive oil
  • Braggs / Seasoning
Cut potatoes into wedges. Coat lightly with Olive oil. Spray with Braggs and/or other seasoning. Cook in oven at 400 for 30 minutes. I like to broil them for a few minutes to make them toasty! These are yummy!

Apricot Muffins, Quick Breads

I used the basic muffin recipe and added 4 ground up frozen apricots, tsp cinnamon, and craisins. Then i topped with my homemade granola.

These muffins were absolutely delicious!

Basic Muffin Recipe

2 C Whole Wheat Flour
1 TB baking powder
1/4 C sweetener
1 egg
1/2 c buttermilk
1/2 c water
1/4 c olive oil

Mix dry ingredients. Combine remaining ingredients in bowl and pour over dry ingredients. Stir only until combined-the less the better. Bake at 400 for 12 to 15 minutes.

Mango Artichoke Pasta

Angel Hair whole wheat pasta
bed of sliced up greens
Artichoke hearts
diced Mangos
diced red bell peppers
pine nuts

Tuesday, April 1, 2008

WW Baking Powder Biscuits

2 C whole wheat flour
2 tsp. baking powder
1 Tbs Turbandino
1/4 c. butter & olive oil
dash of sea salt or protein seasoning
1 C water or buttermilk

Mix dry ingredients together. Cut in butter/oil. Add water/milk.
Bake at 400 for 15-20 minutes.


Dissolve the following in a saucepan (do not boil):
1 1/2 C Water
1/2 c Sucanat (any sweetener would work I'm sure)
1 C Olive Oil
1/2 C Honey
1/2 C Molasses
2 T Cinnamon
2 T Vanilla
Almond flavoring

Pour the above mixture over the following:
10 C Oats
1 C Wheat germ
3 C unsweetened shredded Coconut
2 C Sunflower seeds
1 C Sesame Seeds

Bake in oven for 45 min at 300 degrees. Stir every 15 minutes
Let granola sit out on pan until firm and crunchy. Eat and enjoy!

MY FAVORITE SALAD - Apple Pecan Salad

A bed of fresh spinach
Apple slices
feta cheese

Top with a ginger/sesame dressing

Friday, March 28, 2008

"Wheat for Man"

There is something extraordinarily rare about eating whole foods in which all the experts agree. The whole foods we were given—the grains, vegetables, seeds and nuts—(“true foods”) were custom designed to keep our bodies in good working order. These are the foods that have sustained humans and animals since the beginning of time. Why? It’s about balance—true foods have just the right nutrients, in just the right combinations to be absorbed, assimilated, and eliminated from the body properly.

A kernel of wheat (and every other grain) is actually made up of three parts; starch, bran and germ. All three of these parts are needed to make a true food for the human body. Each one is needed in the natural proportions for us to digest, assimilate and then eliminate the waste. When one of these three parts of the grain is missing, starch, bran, or germ, the grain is no longer a true food for man. White flour alone acts as glue in our bodies, coating our intestinal tract so that nutrition cannot penetrate and reach the various parts of our body. It is extremely important to our health and well being to eat whole foods and this includes the whole grain of wheat. The Lord knew what he was talking about when he said “Wheat for man!!”

Remember good health is a process, not an event. Don’t expect to change a lifetime of eating habits overnight. Start a little at a time. If you are not used to eating wheat, try using the recipes below with ½ wheat and ½ white flour. As time goes by, you will most likely find that you prefer the taste and texture of wheat flour to white. Have fun. Don’t be afraid to experiment and try something new.

Monkey Bread

2 cups warm water

½ cup sucanat, turbinado, or honey

1 TBsp yeast

2 eggs

7 cups whole wheat flour

4 TBsp Olive oil

Combine water, sugar/sucanat, and yeast in a big bowl. Add eggs and stir. Add 3 cups of flour and oil and stir long enough to develop the gluten (5 to 10 min). Add the remaining flour and kneed. Put ball of dough into a clean bowl and let it rise to double (about 30 min). While dough is rising melt ½ cup butter and pour evenly into bundt pans. Punch down and roll out dough to about ¼ inch thick. Cut out circles approx 3 inches in diameter and place in bundt pan dipping the dough in the melted butter in the pan on both sides.

Bake: 325ยบ for 20 to 25 minutes Yield: 2 bundt pans

Avacado Eggrolls

1 lg avocado

2 T chopped sun-dried tomatoes (bottled in oil)

1 T. minced red onion

½ tsp chopped fresh cilantro

3 egg roll wrappers

1 egg beaten

Oil for frying

Dice avocados. In a small bowl, gently combine the avocado with the tomatoes, red onion, cilantro, and salt. Don’t smash avocado. Put mixture into egg roll and fry in oil.


¼ C chopped cashews

2/3 C chopped fresh cilantro

2 cloves garlic, quartered

2 green onions, chopped

1 tsp black pepper

1 tsp cumin

4 tsp balsamic vinegar

½ tsp tamarind pulp

½ C honey

Pinch ground saffron

¼ C Olive oil

Combine first 6 ingredients in food processor—until garlic have been chopped into pieces about half the size of a grain of rice. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into food processor and mix with cashew mixture about 20 seconds. Pour sauce into bowl. Add the oil and stir by hand. Cover and refrigerate at least 30 minutes.

Thursday, March 27, 2008

JaNae's Good-for-all Salad Dressing

1 Cup Extra Virgin Olive Oil
1/2 Cup Apple Cider Vinegar
1/3 Cup honey
1 tsp garlic and/or onion powder
1 tsp 21 herbal mixture (Trader Joes specialty)

As most of you won't have the TJ mixture, just put in what you think would be good. Sometimes I don't use any seasoning. It's not critical.

Honey Mustard Vinegrette

  • 1 clove garlic
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • Freshly ground pepper
  • 1/3 cup extra-virgin olive oil

Orange Oregano Dressing

  • 1/2 teaspoon orange zest
  • 1/2 cup orange juice
  • 1/4 cup cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh oregano
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper