1½ cups rolled oats
¼ cup flax seed meal
⅛ cup hemp seeds
¼ cup sunflower seeds
¼ cup sesame seeds
⅓ cup pumpkin seeds
½ cup cashews
½ cup almonds
½ cup agave or maple syrup
1 cup natural nut butter (peanut, almond, etc.)
½ cup carob chips
1. Line an 8×8 (or similar size) pan or baking dish with parchment paper.
2. In a large bowl, combine the oats, flax seed meal, seeds and nuts; mix thoroughly.
3. Add agave nectar to the mixture and stir until well coated.
4. Add peanut butter (or other nut butter) to the mixture and mix until well combined.
5. Scoop the mixture into the prepared pan/baking dish and press firmly until it is evenly distributed. Chill for about an hour.
6. Remove the entire block from pan/baking dish, then cut into squares.
7 cups oatmeal or buckwheat flakes
1 cup wheat germ (optional)
1 cup unsweetened coconut finely ground
1 ½ tsp salt (sea salt)
1 cup sliced almonds
¼ vegetable oil
¾ warm water
½ cup honey
1 tsp vanilla
¼ hemp hearts
1. Mix above dry ingredients together in a large bowl
2. Mix liquid ingredients in a measuring cup and add to the dry ingredients.
3. Mix thoroughly using your hands so everything is clammy.
4. Put in a shallow baking dishes or cookie sheets.
5. Bake at 225 degrees F. until crisp (about 2 to 2 ½ hours) stirring half way through.
6. Serve with fresh fruit, apple sauce or soy milk. Can be sprinkled on regular cereal or hot cereal
7. You can freeze it in bags if needed.
3 Tbsp quinoa
¾ cup water
nuts and seeds of your choice
sweetener (maple syrup/honey)
1. Place quinoa and water in a pot over medium heat.
2. Bring to a boil and maintain until all water has boiled off. Be careful not to let it get too dry. Make sure the “tails” are visible
3. Serve with a combination of fresh fruits, nuts, seeds, and sweetener to add flavor.
Carob Butter Cashew Milk
1/3 cup raw cashew nuts
1 Tbsp ground flax seeds
1 tsp. lecithin granules
1 Tbsp. carob powder
¾ Tbsp. nut butter (peanut, almond, etc.)
1 Tbsp. honey or maple syrup
1tsp. vanilla extract
3 ¼ cup almost boiling water
Blend all ingredients well in a blender. Shake and serve hot or chilled. Lasts up to 3 days refrigerated.
Raw Oat Groat Porridge
1 cup raw oat groats (do not confuse with rolled oats)
¼ cup almonds soaked
1. Soak oat groats and dates overnight.
2. Next morning, drain water off and rinse with boiling water a couple times until it is warm.
3. Place all ingredients in a food processor with an S blade and process until porridge consistency.
4. Serve with a variety of fresh fruits, nuts, seeds, rice milk, sweeteners, etc.
½ small onion diced
1 clove garlic diced
½ cup salsa
1 block of firm tofu – crumbled
1 block of soft tofu – crumbled
1 tsp turmeric
pinch of cayenne pepper
1 tsp nutritional yeast
salt and pepper to taste
1. Sautee the onion and garlic in olive oil until golden.
2. Mix all ingredients in a frying pan over medium heat. Stir and heat until the mixture turns yellow.
3. Serve on its own or over toast.