4 cups    Rolled Oats

1/2 cup  Wheat Germ (unsweetened)

1/2 cup  Sesame Seeds

5 cups    Nuts and Seeds raw and unsalted (soak overnight and air-dry prior to use for added nutritional value)

                I use 1 Cup of my favorites:  Sunflower Seeds, Cashews, Pumpkin Seeds, 

                Pine Nuts, Pecans.  I then use 1/2 Cup Sesame Seeds.

1 cup      Chipped Coconut

1 cup      Dried Fruit.   I use 1/4 Cup quantities of my favorites:  Apricot (cut into bite-size                                                 bits), Cranberries, Dates, and Raisins.

3/4 cup Honey (warm on LOW temp on stove top if necessary. DO NOT boil-you’ll make hard candy-not good for granola)

2/3 cup  Olive Oil (be sure no solvents are used in pressing) or Coconut Oil.

Combine dry ingredents.  Add cut-up fruit.  Add Honey and Oil (warm on Low if necessary to stir). 

COOKED METHOD:

Combine Rolled Oats, Wheat Germ, Nuts, and Seeds. Stir in cut-up fruit. Combine Honey and Oil and stir in dry ingredients.  Bake at 300 degrees for 40-45 minutes in 13”x9” pan.  Stir every 15 minutes!  Stir while cooling to prevent clumping.  

Add all ingredients.  Cook to mix flavors.  Garnish with fresh basil.

Revised 2/7/09

1 tablespoon olive oil

2 tablespoons minced ginger (OR  1/8 tsp dried ginger powder)

1 or 1 and ½ Tbsp minced (frozen) lemon grass (OR 1-2 drops lemongrass essential oil)

¼ teaspoons red curry paste (OPTIONAL)

1 Tbsp chicken paste (or 4 cups chicken broth, but minus rice milk later)

1 tablespoons fish sauce (Rufina Patis Thia brand has no MSG)

1 (13.5 ounce) cans coconut milk (NOT low-fat)

1/2 pound fresh mushrooms, sliced (OPTIONAL)

1 pound medium shrimp - peeled and deveined OR fish OR Chicken OR mix it up!

1 Tablespoons 100% lime juice (Knudson brand is 100%)

1/4 cup chopped fresh cilantro (OPTIONAL)

Add all ingredients and heat veggies (if added) to desired doneness.  Garnish with cilantro.   Serve over steamed brown rice (we use Country or Jubilee rice blend from Lundberg) or steamed Quinoa.

Cook quinoa in a rice cooker like rice.

Spray inside of steamer with cooking oil (we like Spectrum Grapeseed Oil).
Rinse the quinoa.                                                          Use one parts quinoa to two parts water.
Set the timer and cook for 20 minutes.
If your rice cooker has a “keep warm” setting you can leave the quinoa in the cooker until you are ready to serve it. You MUST stop the cooking process first, or you will end up with "mush".

Variations:  Substitute vegetable stock for water. Add fresh basil, cilantro, sage or other herbs. 

FYI:  Quinoa supplies a complete protein, including all nine of the essential amino acids.

2 Tablespoons Agave Nectar (or less Stevia)

1 Cup Lundberg Sweet Brown Rice (short grain) steamed

2 pinches Real Salt

1 cup Coconut Milk

The rice or quinoa will absorb the coconut milk in about 5 minutes. 

After steaming rice or quinoa, stir all ingredients together.  Sprinkle with cinnamon and a pinch of Real Salt.

INGREDIENTS:

• 1 egg or egg substitute to equal 1 egg
• 1 scant teaspoon prepared mustard
• 1/4 teaspoon Real Salt
• 1 cup oil (use LIGHT olive oil for milder taste)
• 3 teaspoons fresh lemon juice

PREPARATION:

Put the egg or egg substitute, mustard, and Real salt in a blender or food processor; blend at high speed for about 20 seconds. Gradually add the oil through the top of the blender, while blending, in droplets at first, blending until all the oil has been blended with the egg and mayonnaise is thick and creamy.

Blend in lemon juice just until mixed.

Note advised by FDA:Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg white products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems. If you aren't sure of your eggs, egg substitute can be used to make the mayonnaise. Egg yolk powder (pasteurized and dried) can be used. 

2  tsp agave nectar (or honey or Stevia Plus)
½  tsp vinegar (I like apple cider vinegar)
1 tsp garlic powder (or 1/2 tsp fresh minced garlic)
1/2  tsp dried dill
1/2  tsp dried parsley
1/2  tsp onion powder
½  tsp Real Salt
1 tsp dried Oregano