Recipes Archive

Granola

8 cups rolled oats, wheat, or barley (any combination)
1 cup honey or maple syrup or half and half
1/2 cup sunflower seeds or sesame seeds
¼ c. soy lecithin liquid
¼ c. canola oil
¼ c.- ½ c. apple juice
2 teaspoon vanilla or maple extract
3/4 cup dried cherries (optional)
1 cup chopped walnuts (optional)
1/2 teaspoon salt

Directions:

Preheat the oven to 325 degrees.

1. Place in a large bowl all the dry ingredients together except for the dried fruit and mix well. Set the dried fruit aside.
2. In a second bowl, mix the sweetener, oil, and extract together.
3. Add the dry and the liquid ingredients together and mix thoroughly.
4. Spread the granola in a shallow baking pan.
   Bake at 325 degrees for 20 minutes.
5. After 20 minutes, using a spatula turn the granola on the baking sheet. Place the pan back into the oven and bake for another for 15 minutes.
6. Stir the granola well and place it back into the oven for another 15 minutes until dry and starting to golden.
7. Remove the granola from the oven and mix in the fruit.

Granola will become crunchy as it cools. Delicious served over your favorite fruit salads, soy ice creams and smoothies or simply as cereal.

QUINOA

Quinoa ("Kinoa"), a grain well know and used by the Incas in Peru, has more calcium and protein than cow's milk. It's very low in fat and is ideal for those who are gluten intolerant or who are watching their weight. It contains all the essential amino acids and resemble the texture of couscous. Kinoa can be used as a rice dish and it cooks in only 12 - 15 minutes. The ratio for cooking Kinoa is 1 cup of kinoa to 2 1/2 cups of water.

Recipe - Kinoa Salad

2 c. cooked kinoa
2 T. chopped parsley or cilantro
1/4 c. chopped scallions
1/2 c. chopped cucumbers
1 c. chopped tomatoes
1 minced garlic
3/4 t. salt (opt.)
1 T. fresh lemon juice
2 T olive oil
1 1/2 t. dried mint (opt.)
1/4 c. chopped black olives (opt.)
Mix all ingredients in a bowl. Chill and serve.