These will disappear quite fast.
2 3/4 c Flour
1/4 c Sugar
1 pack (1/4 once) Instant Active Yeast
1/4 c water
3/4 c Milk (non-dairy)
1/4 c Butter (earth balance is great)
1 tb cinnamon
1/2 c butter
1 c sugar
Heat Milk and butter on stove almost to boiling. Turn off to come to a warm temperature. Combine 2 1/4 cups of flour (spelt is great) and 2 1/4 tsp active yeast, and sugar. Add water and when milk and butter are not hot add to flour mix and stir until dough comes off the sides. Add nus 1/2 c or vegan chocolate chips if desired.
Put dough on clean surface and add remaining flour. This will be 1/2c and knead into dough. Knead for about 5-7 minutes until dough is smooth. Put in an oil bowl and cover with a damp cloth. Let rise for about 10-15 minutes.
Take dough and put on floured surface and roll with a rolling pin into 9 x 12 rectangle. Spread cinamon, sugar, butter mixture. I always leave about 1/2 inch space between cinnamon mixture and edge. Roll like a snake. I tuck in the sides and slowly start rolling.
Once you have your beautiful log, use serrated knife or I use a piece of thred and gently slice your rolls about an inch thick as you move down the log. Place each roll on a greased cookie sheet or pan. I just spray a cookie sheet and place ontop. Then cover with a damp cloth and let rise and additional 10-15 minutes.
Preheat oven to 350 degres. Once risen bake for about 10-15 minutes. You will have warm gooey beautiful cinnamon rolls. While still hot out of the oven , spread your icing and watch it melt over your warm cinnamon rolls. Try not to eat them all. They are amazing. As you do this recipe you will find it can be super quick and easy. I found the most challenging part was actually cuting each roll.
Icing:
1/4 c Butter
1 tablespoon milk
1/2 tsp vanilla
2 c confectioner's sugar
Mix with a spoon and spread over warm rolls. Yummy!
Spelt Pizza Crust
1.5 cups Spelt Flour
1 tb baking powder
1 tsp olive oil
.5 cup water
pinch of salt
Preperation: In a bowl mix spelt flour and baking powder. Add remaining ingredients and stir well. Knead until smooth about
5-7 minutes.Let rest for 30 minutes, covering. Stretch to fit your pizza pan and add sauce and cheese. Bake 15 minutes at 450 degrees.
Nutrition Info: 91 calories, 4 grams fat, 2 grams of fat, 15g Carbs, 4 g fber, O cholesterol, 215 mg sodium.
Recipe from MLive.com
Spelt Bread
6 c spelt flour
1/4 c or less olive oil
4 tsp yeast
3/4 c dark brown flax
1/3 c + 3 c water
1.5 tb agave
2 tsp sea salt
1. Mix 4 tsp yeast and 1/3 c warm water and set aside.
2. Mix 6 cups spelt flour + 3/4 ground flax + 2 tsp sea salt
3. Wet: 1.5 tb agave + 1/4 c oil or less + add yeast mix + 3 cups water
4. Mix, knead and oil your pan.
5. spread in pan it will be sticky and you want it like that. Spread it down as much as you can it will stick to your hand. if you have bumps that is okay but, that is how it will cook.
6. Bake 12-20 minutes on 400 degrees
Commentary: I love, love this recipe. I crave this. Spelt is a healthy alkaline grain alternative to wheat. It is very low carb so, you can eat it and not feel bloated or guilty. This makes a beautiful risen fluffly bread. This bread will feed a family for shabbat all day or during the week , make every couple of days. This is a very quick no rise bread. Enjoy!
Recipe from: ShampariYah, Hebrew Baby
4 tb ground flax
12 tb water
microwave 10 seconds
a couple teaspoons to taste salt
a couple teaspoons sugar (agave)
3 tablespoons ground mustard
1 tsp cayenne
slowly add 1 cup oil and process
2.5 tb lemon juice
Commentary: I ended up really improvising on this recipe. You may have to add more flax if you want it thicker. I also added more salt and agave and ground mustard. The recipe called for more oil but, I found it tasted like oil so I reduced oil. All in all after the improvements from above it tasted like mayo after sitting for a bit. Mine was thin but, it is a light healthy alternative to mayo. It's yummy on sandwiches and I use it as a spread on my spelt bread instead of butter.
Green Smoothie
4 stalks organic celery
2 organic cucumbers
1 bunch kale
1 lemon (include peel if your brave enough)
2 apples
Green Smoothie #2
16 oz Orange juice
1/2 bunch Kale
1/2 bunch Romaine
1 Banana
1 peeled Orange
Good Morning Green Smoothie
2 Bananas
1 Mango
4 Frozen Strawberries
1 Handful Grapes
Spinach/Kale
H2O
Smoothies have become a regular morning practice for my family. I prefer to drink my greens rather than eat them. I also can ensure my chilcren are getting good amounts of vegetables. When you begin to eat or drink very nutrient dense foods you will become very saitiated. Your cravings will disappear because the cravings are a result of your body needing some nutrient it does not need. It is a very wonderful and simple way of eating to live. It's so wonderful.
Blend , baby, Blend! I strain with my new cheesecloth and I love it much better then my little old metal strainer. One blenderful will make enough cups for 1-2 adults and four children. If you can make smoothies another time a day, you are well on your way to excellent health.
This pudding hits the spot fo real.
2 cups of Milk (almond, hemp, soy, etc)
Chia Seeds 6 tablespoons
Cocoa powder 6 tablespoons
Peanut Butter (or almond butter) 4 tablespoons
sweetner ( i used local honey or agave) to taste
pinch of salt ( i used kelp powder)
Blend baby blend. The chia seeds will make it thick but, the peanut butter is to help it give it that creamy pudding consistency. Scrape the bottom because the chia seeds will not blend completely the first time. I used powdered kelp instead if salt for extra nutrition with a salty flavor, because I misplaced my bag of sea salt so, use what works. There was no fishy taste. I also used coconut milk but, there are so many milk options like hemp and almond that are very nutritious. If peanut butter is not a good option,use almond butter or some other nut butter. The great thing with these pudding recipes is they are so quick and easy to make. They sure beat the store brand puddings in flavor and health.You can also play around with the ingredients to make sure you have the perfect pudding. There you have a super quick, yummy superfood pudding. Enjoy!
COMMENTARY:I was looking for a healthy vegan chocolate pudding recipe and stumbled across this one. It is off the chain fo real good. It has chocolate and peanut butter so if you love reeses this will hit the spot. Its super nutritious because of the chia seeds which is an amazing superfood I am now in love with. After I ate it, I felt so energized and very happy. I will be incorporating chia seeds into my life like all the time now.
Acorn Squash Soup
Halve acorn squash, scrape out seeds
sprinkle w/ olive oil and S & P
halve side down on pan roast on 350 for 30mins or until soft and golden brown
Cool, scrape out blend w/ vegetable stock
simmer on medium and add S & P
pinch nutmeg
Add milk (i like un sweetened almond)
Kale Chips wash and cut or rip bite size pieces of kale
sprinkle generously w/olive oil (you can use a ziplock bag to ensure eveness)
sprinkle w/salt and pepper ( S & P) sprinkle
vinegar
Bake 400 2-3 mins each side till desired crispiness or softness
This is an amzing soup. It so easy and so affordable. Top w/ Pine Nuts for extra protein and nutrition. It's vegan and packed full of nutrients. Yummy!
Alternative Version
I didn't have stock or nutmeg so.....I mixed onion, garlic, thyme, water with acorn squash and blended. Then, I simmered with unsweetened almond milk and added cinnamon and some maple syrup. For extra protein for my husband, I added tofu. It was so yummy.
VEGAN MEXICAN HOT CHOCOLATE MOOSE PIE
Ingredients:
1 prepared 9-inch (vegan) chocolate cookie crumb crust, homemade or store bought
1 1/2 boxes (12.3 ounce) Silken Tofu
10 ounces chocolate (I found dark to be to bitter), heated in the microwave (mine chocolate bar melted in like 40s) until melted
1 cup powdered sugar
1/4 cup espresso, strong brewed coffee or chocolate soy milk
2 teaspoons vanilla extract
optional: 1 tsp chili powder
a pinch to taste cayenne pepper
Chocolate shavings or chips
DIRECTIONS
1. In a blender, add tofu and blend until smooth. Add espresso, blending again until smooth. Add melted chocolate, powdered sugar, and vanilla and blend until mixture is smooth and fluffy.
2. Spread chocolate mixture into pie shell and top with chocolate shavings. Refrigerate several hours or until firm enough to slice.