Organic Granny

  This was our son's first foray into creating a densely-nutritious, sweet and crunchy delicious raw (dehydrated) granola.   Soak the following individually in water to cover: 2 C. Buckwheat groats 1 C. Sunflower Seeds 1 C. Thompsons Raisins 1/2 C. Pumpkin Seeds Soak overnight, drain, and rinse and soak for another 8 hours, except for the raisins.  Drain and rinse the raisins and dehydrate for 8 hours at 105 degrees F.  Add the buckwheat and the seeds to the raisins and dehydrate for about 8-12 hours at 105 degrees. Add the following: 1/2 C. Dehulled Hempseed 1/2 C. organic unsweetened shredded Coconut 1 tsp. organic Cinnamon The sprouting and the dehydrating both add to the natural sweetness of the granola so no extra sweeteners need to be used To your living health!

(Back in the day Hipper-Me wrote:)We’re going for an after-church picnic at Tofino Beach (west coast of Vancouver Island– bring your surf board Baby) and I’ve got the Bliss Balls dehydrating away even as I type this… I have made them before and they are a huge hit… they pack a lot of power and are the perfect on-the-go snack for hikers, picnickers, etc. The recipe is from Sunflower Lord’s ebook Comfortably Raw: Chocolate.  Also worth noting is that this blissful little confection can be made entirely gluten-free... just make sure that your oats, in particular, are gluten-free. Enjoy! Ingredients for BLISS BALLS: For the Chocolate Chunks: 1/4 Cup plus 1 T.  Raw Cacoa Powder 1/4 Cup plus 1 T.  Carob Powder 1/4 Cup plus 3 T.  Agave (or Raw Honey) 1 T.  Coconut Oil Dry Ingredients: 1 Cup  shredded Coconut  ground into powder in coffee grinder or high speed blender 1 Cup  Oatmeal ground into powder  in coffee grinder or high speeder blender 1 Cup  Oatmeal, left whole 1/2 Cup  Sunflower S

  My hunch was that thistles are probably full of nutrients-- chlorophyl for sure-- and that they would be a nutritious, albeit somewhat bitter, addition to a smoothie.  I didn't think that they would be easy eating in a salad or a sandwich (similar to stinging nettles in that respect). And then I ran across this very interesting video by Victoria Boutenko's son Sergei, who was traveling the world and presenting workshops on wild edibles.  I'm pretty impressed with what he has to say.   He mentioned some fruits that he would choose to blend with the thistle.  He also stated that peeling the stem back exposes a tasty stalk that can be chopped and used in salads like celery or cucumber (has the potential to taste like either of these).   Since I also have a fair representation of thistle in my backyard I believe that I will do a little exploring.  If I come up with any really amazing recipes, I will post them here. Some notes on the healing and values of the  Silybum Marianum

  Plant-based cheesecake cookie snack After making a nice tofu Mayo with no oil, no refined sugar, or salt, I began to think of the possibilty of making a similar spread with a cheesecake flavor.   And while I was at it, why not put together an SOS (no salt, oil or refined sugar) plant-based cookie to slather the cheesecake spread on. Ingredients Cheesecake Spread 500g /16 oz. firm tofu Juice of 1/2 lemon 2 tablespoons Simply Organic lemon flavoring 2 -3 tablespoons maple syrup (optional) 1 teaspoon vanilla (optional) Snack Cookies 2 cups quick oatmeal 1 cup unsweetened apple sauce 1 tablespoon maple syrup 2 teaspoons cinnamon 1/2 cup walnuts, chopped 1/2 cup medjool dates, pitted and chopped    perfect PERSONALIZED PUZZLE......                  SHOPETSY  (CLICK ON HEART) Method Cheesecake Spread (9-12 tablespoons) 1.  Drain and press extra water from tofu.  Cut in cubes and put in bowl of food processor (or blender carafe) with other ingredients.   2. Pulse until smooth and creamy.