Crispy Whole Grain Waffles

 2 c. whole wheat flour

1 c. whole-grain flour mix (combination of ground: oats, brown rice, millet, sorghum)

1/4 c. ground flax meal (or substitute 4 eggs)

2 T. baking powder

1 tsp. salt

1/4 c. sugar

1/2 c. oil

2-4 c. water (start with 2 and add more as needed to make a thin batter)

Combine all the ingredients and cook on hot waffle iron until lightly browned.

Jam Bars

             1 1/2 cups whole wheat flour

• 1 1/4 cups rolled oats
• 1/2 cup coconut oil (feel free to substitute butter)
• 1/4 cup raw honey
• 1/4 cup pure maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup jam or preserve of choice

Method:

1. Preheat the oven to 350F
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt, and baking soda.
4. Add the coconut oil (preferably melted), honey, and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.

From: https://www.myhumblekitchen.com/2012/09/naturally-sweetened-whole-wheat-oatmeal-jam-bars/#google_vignette

Super Simple Bean Soup

 1/2 c. olive oil

2-3 tsp. minced garlic

3 (16 oz.) cans of beans, drained and rinsed (white, navy, cannellini, etc.)

salt and pepper, to taste

1 c. water or broth

Sauté the garlic in the olive oil for a few minutes, then add the beans, salt and pepper. Simmer for 5 minutes, then add the water/broth. Use an immersion blender to break up some of the beans, but don't make it perfectly smooth. Simmer for 5 more minutes, and adjust seasonings (maybe add some chopped parsley?) before serving.

Black Lentil Curry

 

• 2 tablespoons coconut oil
  
• ½ yellow onion, diced
• 3-4 cloves of garlic, diced or minced
• 1 tablespoon fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ teaspoon mustard seeds
• 1 tsp garam masala
• 1 tsp turmeric
• ½ teaspoon salt
• 2 cups water or vegetable broth
• 1 cup black lentils
• 1 cup tomato sauce (or 1/2 c. tomato paste with 1/2 c. water)
• 1 cinnamon stick
• 1 cup coconut milk
• Fresh cilantro

Instructions

1. Place the coconut oil in the electric pressure cooker. Turn the Instant Pot on the saute function.
2. Add the onion, garlic, ginger, cumin seeds, coriander seed, and mustard seeds, and cook for 3-5 minutes or until softened.
3. Add the garam masala, turmeric, and salt and blend into the oil and vegetables.
4. Turn the Instant Pot off (cancel). Add the vegetable broth and use a wooden spoon to scrape any bits of seasoning off the bottom of the pot.
5. Add the lentils and tomato sauce. Stir to blend. Add the cinnamon stick.
6. Place the lid on the electric pressure cooker and seal. Set to pressure cook for 30 minutes.
7. When the time is up allow the pressure cooker to naturally release the pressure for another 30 minutes or so. Remove the lid from the Instant Pot away from the face.
8. Add the coconut milk while the Instant Pot is still on the warm function. Serve once the coconut milk is warmed through. 

Sweet Potato Fajitas

 1-2 sweet potatoes, peeled and sliced long

2 T. olive oil

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. cumin

1/2 tsp. paprika or chili powder

Stir sliced sweet potatoes with oil and spices. Spread out on roasting pan covered with parchment paper. Roast in the oven at 450 degrees for 30 mins., stirring once during cooking time.

Serve with guacamole, crema, Spanish rice, beans, tortillas, salad, tomato, etc.

Crema (opt.):

1 c. yogurt

zest and juice of 1 lime

salt, to taste

Mediterranean Yellow Rice

 

• 1 Tablespoon olive oil
• ▢½ cup onion, diced small
• ▢2 cloves garlic, minced
• ▢¼ teaspoon cumin
• ▢½ teaspoon tumeric powder
• ▢salt and pepper, to taste
• ▢1 ½ cups long grain rice
• ▢2 ¼ cups water
• 2 Tablespoons fresh cilantro, chopped

Combine all ingredients except cilantro in a large pot. Bring to a simmer, then place lid on pot and turn off heat. Allow it to continue cooking at least 15 mins.

Saffron Rice

 

• 1/4 tsp good quality saffron threads
  
  
  
• 1/4 cup hot water
• 2 tbsp extra virgin olive oil
• 3/4 cup minced yellow onion
• 2 cups white basmati rice
• 3 cups chicken stock or vegetable stock (if using vegetable stock, choose a golden colored stock such as "no chicken" broth)
• 3/4 tsp salt (if using a low sodium stock, adjust salt to 1 tsp)

Take one half of the 1/4 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.

Add a second pinch of saffron threads to the mortar. Do not crush these threads.
Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize.
Add rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
Pour the yellow saffron liquid evenly across the top of the rice.
Add chicken or vegetable stock and salt to the pot. Bring to a boil, stir. Bring back to a boil for 30 seconds.
Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.