What ails you?
 

RECIPES

WAFFLES

2 c water

2 c rolled oats (or other rolled grain except barley)

¼-1/3 c nuts, seeds or coconut

¼ t salt

1 t vanilla

Blend the above till almost smooth. Preheat waffle iron. Pour on batter and bake hot 12-15 minutes. Chocolate or carob powder may be added to replace a small amount of oats. Top with pureed fruit or creamed vegetables.

 

 

 

SIMPLE SALAD DRESSING

1-2 T lemon juice

4 T olive oil

¼-½t salt

herbs of your choice

 

GRANOLA

4 c rolled oats

1 ½ c unsweetened applesauce

1 t salt

1 c dry unsweetened coconut

2 t vanilla or orange extract (opt)

1-2 t grated orange rind

Mix all together well and spread on 2 baking sheets. Bake 250° for 2 hours or till dry, stirring occasionally.

 

 

CREAMY NUT BUTTER DRESSING

½ c water

1 clove garlic

2-3 T lemon juice

2 t dill weed

¼-½ c tahini or cashew butter

Blend all but nut butter. Slowly add nut butter till a bit thin. Will thicken upon standing. May also add fresh cucumber and onion.

 

FESTIVE BEET DRESSING

1 ½ c raw sunflower seeds

2 c water

1 small raw beet, peeled

1 c love garlic

2-3 T lemon juice or to taste

1 T dill weed or ½T caraway seed

Blend sunflower seeds and water till creamy. Add beet and other ingredients and blend till thick and creamy. Adjust seasoning and lemon juice to your taste.

 

FRUIT CRISP

1½ c rolled oats

1 large ripe banana

2-4 T nut butter, tahini, regular butter

¼-½ t salt

1 t maple, vanilla or orange extract

1 t cinnamon (opt)

4-5 large apples

Cut apples into baking dish. Mash banana with nut butter, salt and seasonings. Stir in oats. Spread over apples and bake 325° approx 1 hour.

 

MOCK CASHEW ‘CHEEZ’ SAUCE

1 c raw cashews

2 c water

1-2 T lemon juice

½ t onion powder

½ t mustard powder

¼ t garlic powder

½-¾ t salt

Blend well, pour into pot, bring to boil, stirring often till thick