Category: Recipes

Ingredients:

2 apples

3 C date paste (soaked dates for 15 min)

1 C maple syrup

4 T lemon juice

4 T cinnamon

2 T vanilla

4 T Sea Salt

Soak and drain the following for at least 2 hours:

1 C sunflower seeds

4 C almonds

6 C pecans

2 C pumpkin seeds

2 C dried fruit (or use 2 C fresh sliced strawberries or other fruit)

Food processor all of the following ingredients:

Apples, date paste and nuts.

Dump into large bowl, add fruits and sunflower seeds.

Spread ¼ inch thick onto drying sheets covered by mylar or parchment paper.

Dehydrator temp: 115 degrees for 12 hours or more, depending on desired texture. If possible, flip once during drying time to speed up drying.

Soap Making with Essential Oils

taught by Janet Hughes at Life Clinic

Items Needed

Buffalo fat or Olive Oil, Coconut Oil & Palm Oil

Ashes from a fire or lye (from Pine Meadows)

Goggles or Glasses to wear over your eyes

Long sleeve shirt jacket or fur coat 

Rubber Gloves or Latex Free Gloves

Candy thermometer

Crockpot

Spatula or wooden stick

Shoe Box that is empty

Freezer Paper

Stick blender

Mason quart jar

Hot Pads

Large Serving Spoon

Pure Water

Food Scale

Essential Oils

Soap Recipe

20 oz. palm oil

8 oz. coconut oil

4 oz. olive oil

4 oz. lye

16 oz. water

Directions

Mix lye and water, set aside.  Melt oils together in Crockpot.  Pour in lye water and blend with stick blender.  Blend until slightly thick.  Put lid on Crockpot and watch for the soap to bubble on the sides.  Mix again.  Place lid on Crockpot.  When it bubbles again, mix essential oils in and pour into a shoe box lined with paper.  Cut within 24 hours.  You may let it cure or use it within 48 hours.

Subject: Making rice milk and/or ice cream.

We make our own rice milk. It’s easy, cheap and you can adjust the sugar and add flavorings as per your preferences (we’re fond of frozen strawberries to make strawberry milkshakes!). You can use this rice milk with frozen bananas to make a sort of ice cream- like treat too. We really didn’t like the price for commercially prepared rice milk and after the info came on the list that one of these commercial products was not necessarily gluten free (the one we used to use) we came up with this recipe:

Rice Milk (need a blender)

Ingredients:

1 cup dry white rice

1 liter (~4 cups) water

1 tbsp (up to ½ cup) white sugar

1 tsp vanilla extract (optional)

1. Add rice and water, let soak room temperature for at least 4 hours or in the refrigerator overnight (we put rice n’ water right into the blender container!)
2. Blend rice and water in blender on high for about 1 minute
3. Strain out rice from water (SAVING WATER SOLUTION!)
4. Add sugar and flavorings (i.e., fruit), blend again
5. Refrigerate (we’re comfortable using this within 48 hours; maybe a longer shelf life but we don’t know—never tried!)

1/2 cup Coconut Oil

2-3 Tablespoons Baking Soda

15-30 Drops of Peppermint, Lemon and Thieves Oils
Mix Together

1/4 cup of Doctor Bonners castilesoap

3/4 Cup of Water

5-20 Drops of essential oil

(need a food processor of some type)

Use about ½ cup rice milk with 3 frozen bananas that have been sliced in half and lengthwise before freezing (from a refrigerator freezer NOT a deep freeze. If you take the bananas from a ‘deep’ freeze, microwave them first to soften them a bit or your processor may protest—loudly!)

Add chocolate syrup and a little bit of vanilla extract if desired. Blend in food processor until smooth but NOT melted! We find this best if eaten right away but our 9-year-old likes it even after its been in the freezer for a couple of days (it gets crystalline like a sherbet if kept in freezer after it’s made).

Other things to add: chocolate chips, frozen fruit, whatever you like and is gluten free. FYI, non-GF people may like this concoction too!

Hope these recipes are of some use. You may have to play around with them a little until you get it just the way you like it.  I know we’ll never buy rice milk again!

Easy Salsa

6 fresh tomatoes, quartered
1/2 medium onion
1/2 tsp minced garlic (or press one garlic clove)
1 Tbsp lime juice
1 tsp sea salt
1/2 tsp cumin
4 oz can green chilies-do not drain
2 Tbsp chopped cilantro (or parsley for a nice fresh flavor to salsa)

1 drop hot sauce
1 scoop Red fruits and vegetables

Directions: Place ingredients into blender jar in order as listed and secure lid. Press Pulse button 5 to 10 times

Guacamole

3 avocados=-peeled and pitted

1/2 cup red bell pepper-quartered (green pepper is also fine)

1 Roma tomato-quartered

1/2 small lemon-peeled

1/4 yellow onion-peeled

3/4 tsp sea salt
1 scoop Green fruits and vegetables

Directions: Place ingredients into blender jar and secure lid. Press Pulse button and release after one second. You may need to stop between pulsing and use spatula to scrape ingredients toward blade. Press 8 times or until desired consistency is reached.

Hummus

1 Tblsp olive oil
15 oz canned chickpeas (Garbanzo beans)-drained

1/2 cup sesame seeds
1/4 cup lemon juice

1 clove garlic (peeled and pressed)

1/8 tsp salt

1 scoop Orange fruits and vegetables

Directions: Place ingredients into blender jar in order as listed and secure the lid. Press Speed Up button until the blender reaches speed 1. Allow blender to run the full cycle (it may appear as though the ingredients are not being blended). When the cycle has finished, remove the lid and scrape ingredients toward center of jar with a spatula.
Secure the lid and press the Speed Up button until the blender reaches speed S. During this cycle, the spread will begin to form around the blade. After cycle is finished, remove the lid and scrape ingredients toward center of jar again.
Secure the lid and press the Speed Up button until the blender reaches speed 5. Repeat this process 4 or 5 times or, until the spread has reached the desired consistency.