1/4 cup + 2 tablespoons coconut oil
1/4 cup baking soda
1 teaspoon bentonite clay
10 drops peppermint essential oil
*Add a little liquid Black Soap (for foam)
Note: 1 tablespoon Diatomaceous Earth can be added to this recipe, along with or in place of the Bentonite Clay
This will yield a large batch, to make a smaller batch. divide accordingly or share with family and friends.
1 tsp. baking soda
1 mashed strawberry
3 drops lemon essential oil
Mix baking soda and strawberry, add oil. Brush with paste for 2 minutes, rinse, brush with toothpaste.
Hemp Seed Nilk (nut/seed based milk)
1/2 cup Hemp Seed Hearts
4 cups water
1 tsp. vanilla extract
dash of salt
nutmeg/cinnamon - to taste (optional)
Note: less Hemp seeds can be used according to your preference
Blend ingredients for 2 minutes, strain (optional) with strainer and cheesecloth.
Chill & enjoy!
**Replace Hemp seeds with (1/2 - 1 cup) Almonds, Pumpkin seeds, Peanuts, Cashews, or Sesame seeds.
Mix together: almond/walnut pieces, peanuts, raisins, cashews, pumpkin seeds, sunflower seeds, etc. Add ingredients according to preference.
Add cooked quinoa, milk (warm these ingredients to make a hot cereal). Mix together with raisins, pumpkin seeds, dash of: cinnamon, nutmeg, and vanilla extract in a bowl.
Note: Add Hemp seeds and/or ground Flax seeds
Frankly Fake Mayonnaise - taken from (book) 'Full of Beans'
Without fat or cholesterol, this dressing is great to toss with salad
greens or shredded cabbage.
1 cup cooked white kidney beans
1/4 cup hot water
4 tsp. white vinegar
2 tsp. lemon juice
1 tsp. Dijon mustard
1 clove garlic, minced
1/4 tsp. salt (optional)
1/4 tsp. sugar (optional)
3 drops hot pepper sauce
Blend all ingredients for 2 - 3 minutes or until very smooth. Store
in container with tight-fitting lid in refrigerator for up to 2 weeks
Gluten Free Flour
Romano (cranberry) beans
White Kidney Beans
Use 1 or all of the above ingredients
Blend beans, peas or rice for 2 minutes, sift with fine strainer.
Blend again if grain not fine enough, sift again.
Continue this until you have reached the quantity and texture of flour desired.
Note: this gluten-free flour can be used in recipes to replace other flours
Gluten-Free Baking Powder - taken from (book) 'Full of Beans'
1/2 cup cream of tartar
1/2 cup arrowroot powder
1/4 cup baking soda
Sift together until well blended. Store at room temperature.
Classic Bran Muffins
1 1/2 cups (375 ml) wheat bran
1 cup (250 ml) buttermilk
1/3 cup (80 ml) vegetable oil
*2/3 cup (160 ml) brown sugar
1 egg lightly beaten
1/2 tsp. (2 ml) vanilla
1 cup (250 ml) flour (use flour above)
1 tsp. (5 mi) baking soda
1 tsp. (5 mi.) baking powder (gluten-free)
1/2 tsp. (2 mi.) salt
1/2 cup (125 ml.) raisins or dates, optional
Preheat oven to 375 degrees farenheit (190 degree celsius)
Combine first two ingredients and let stand for 5 minutes.
Stir in the next 4 ingredients.
In a separate bowl whisk together the next 4 ingredients.
Add to bran mixture, stir.
Add raisins or dates, bake for 15 - 20 minutes. Makes 12 muffins.
*Soak and blend dates to make a paste. Substitute this for sugar.
Mix well in a large bowl and set aside
7 cups large oats
1 cup quick oats
1 cup unsweetened desiccated coconut
1 cup sliced raw almonds
1 tsp. salt
Blend in a blender until creamy
3/4 cup raw sunflower seeds
1 cup water
1/2 cup honey or maple syrup
2 tsp. vanilla
Pour the liquid over the dry ingredients.
Mix well with your hands. Spread evenly on a nonstick baking sheet.
Bake at 250-275 F for 1-2 hours, till golden brown and crunchy.
Stir every 20 minutes.
Time varies depending on ovens, pans, etc.
1 cup (5 ounces or 140 grams) sesame seeds, (hulled)
3 to 4 tablespoons neutral flavoured oil such as avocado or a light olive oil
Pinch of salt, optional
TOAST SESAME SEEDS
Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly).
Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.
Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.
The captcha you entered is incorrect. Please try again.