Recipes from Healthy Eating Post 1/2/2011

Decaf Sweet Tea - my pitcher holds 3 qts.

2 family size tea bags of store brand Naturally Decaffeinated Tea (orange pekoe & pekoe black)
4 individual size tea bags of green tea (decaf or not)
3/4 to 1 cup sugar

I make my tea in the coffee maker. Put the tea bags in like you would coffee. Then pour the water in and perk. Add sugar to pitcher. Pour hot tea in and stir to dissolve sugar. Add water to fill and stir again. Serve over ice.

Healthy Chocolate Oatmeal Drops

1/2 cup coconut oil (melt in glass container in saucepan over medium heat)
1/2 cup agave nectar or honey
3 Tblsp.+ cocoa  

Mix together. While coconut oil is melting, in medium bowl, combine

1/2 cup peanut butter or almond butter
1 tsp. vanilla flavoring

Pour coconut oil mixture into this. Mix well and add

1 cup chopped nuts
2 1/2 cups oatmeal

Stir well and drop by spoonful onto waxed paper. Mixture will be gooey. As coconut oil returns to room temperature, mixture hardens though it will still be a bit sticky. Enjoy!

Raw Collards

bag of collards or one bunch of collards cut to fit into food processor

Put collards in food processor. Sprinkle with sea salt. Put top on. As you begin to process, pour in a few Tblsp. of extra virgin olive oil. Process well, stopping to scrape sides as needed.

Place in container to serve. I usually squeeze 2 lemons into this. This recipe is very versatile. You could add

• lime juice
• cayenne pepper (good for lots of things including high blood pressure)
• vinegar
• black olives
• tomatoes
• avocados
• feta cheese    

This keeps well for about 3 days. Each time I eat it, I add additional lemon or lime juice and salt to taste.

Laura's Homemade Whole Grain Bread
24 hour process - plan ahead!

Take rice or barley or grain that is served at night and save 2 cups.

• 2 cups cooked whole grains
• 2 cups water

Process in food processor till smooth and creamy. Add

• 1/4 cup cold pressed oil
• 1 Tblsp. sea salt
• 1 Tblsp. dry yeast
• 1 cup whole wheat flour

Stir. Cover and let sit out for 12-24 hours. This is the fermenting process. It helps the thytic process and is especially good for gluten intolerance.

Add 1/4 cup sweetener (real maple syrup, honey, barley malt, rice syrup).
Add 2 cups whole wheat flour. Stir. Add 3-4 cups unbleached white flour depending on the weather. [For my 3 day "fast" I used Eagle Mills blend of unbleached white and ultra-grain flours.]

Knead till soft and springy, not sticky -- 10-15 minutes. Wash bowl. Oil it. Put dough in and cover. Let rise for 1 1/2-2 hours until double in size. On cold days, put in cold oven to avoid drafts.  Punch down. Cut in half. Grease pan.

Flatten into a square. Press all air out by slapping it with the palm of your hand. Fold into triangle. Press air out again. Fold corners and press into center. Fold top point into the body. Press again. Pick up with both hands. Roll it into itself. Seal seam by flattening with heel of hand. Shape into loaf. Put seam side down. Repeat with the other half.

Mix 1 tsp. water, 1 tsp. maple syrup, 1 tsp. oil, 1/4 tsp. sea salt. Stir together and rub over bread. Cover. Rise 1 hour till doubled in size. Press and it will be barely springy. Bake at 350 degrees for 30-50 minutes. Cool 30 minutes.