Breakfast
9 Grain Cereal
2 cups water
1 cup fresh orange juice
1 cup 9 grain cereal
1/4 cup dates, chopped or pieces
1/3 shredded coconut
1/4 cup raisins
Bring water to a boil. Add all ingredients and stir to combine.
Reduce heat and cover. Cook about 7 minutes.
Top with slivered almonds and bananas.
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Almond Milk
Soak raw almonds for 8-24 hours.
Blend 1 cup of almonds to 2 cups of water.
After blending strain through a bag to get the pulp out.
Rinse blender, poor milk back into the blender and blend
with 1 t. vanilla, 1 T. honey and 1/8t. real salt.
=============================================================================
CHERRY TOFU CHEESE CAKE
BLEND UNTIL SMOOTH:
4 C. Tofu, Mashed
2 T. Non Alcoholic Vanilla
1 ½ C. Honey
¼ C. Olive Oil
2 t. Real Salt
AND BLEND JUST UNTIL MIXED
POUR MIXTURE ONTO CRUST AND BAKE 20 MINUTES
CRUST
Peanut Butter Granola
3 C. Rolled Oats
1 C. Sunflower Seeds, Raw
1 C. Coconut, Unsweetened
1 C. Whole Wheat Flour
½ C. Date Sugar
1 t. Real Salt
½ C. Water
1 t. Non Alcoholic Vanilla
½ C. Olive Oil
½ C. Peanut Butter, or other Nut Butters
MIX all dry ingredients in a large bowl. COMBINE in a separate bowl the liquid ingredients. POUR the liquid
ingredients over the dry ingredients and MIX well. BAKE at 300 degree for 45 minutes. STIR while baking.
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AFTER GRANOLA HAS COOLED BLEND INTO A FLOUR. PRESS THE GRANOLA MIXTURE ONTO BOTTOM
AND UP THE SIDE OF THE DISH. Pour blended tofu over top. SPREAD evenly and bake at 350 degrees for 20
minutes until just brown on side of tofu. Gently SPOON (fruit topping for cheese cake) over the cooled cake. Or
use fresh strawberries or blueberries.
TOPPING:
1 Pound Cherries, Frozen (can use blueberries, strawberries, peaches, etc)
½ C. Water
3 T. Arrowroot Powder or Cornstarch
Honey or Liquid Barley Malt to taste
MIX water and arrowroot powder together and bring to boil and COOK 5 minutes or until thick. ADD honey.
COOK until pie filling constancy. TOP CHEESECAKE
==========================================================================================
DEE’S NO HOT CHOCOLATE
BLEND: 2 C. WATER
1 C. SOY MILK POWDER
1 C. WARM CAROB CHIPS (BARLEY MALT SWEETENED)
ADD: 3 MORE CUPS OF WATER.
BLEND OR STIR UNTIL SMOOTH.
SERVE WARM OR CHILLED.
DELICIOUS!!!!
==========================================================================================
DELICIOUS MILLET CEREAL
3 C. MILLET
12 C. WATER
3 T. SALT
1½ C. COCONUTS
3 C. CHOPPED DATES
1 t. VANILLA
COOK THE FIRST 3 INGREDIENTS UNTIL THE MILLET IS TENDER. (1 HOUR)
STIR IN VANILLA.
STIR IN COCONUT AND DATES SHORTLY BEFORE SERVING.
==========================================================================================
Scrambled Tofu
1 pound tofu
1 1/2 t. onion powder
1/8 t. turmeric (optional)
Real Salt to taste
2 t. nutritional yeast flakes
Crumble tofu into skillet. Stir in seasonings. Cook 5 minutes on medium heat. Variation: Add chopped bell
peppers, onions.
==========================================================================================
Whole Wheat Pancakes
1 C. Whole Wheat flour
1 ½ Quick Oats
½ t. Real Salt
2 c. Soy Milk
1 T. Olive Oil
2 T. Honey
2 t. Vanilla
BLEND all the above ingredients together. Lightly lecithin-oil skillet and HEAT on medium heat. POUR 1/4 cup of
batter onto skillet. When edges are cooked and bottom lightly browned, TURN to brown on other side. If batter
gets too thick by standing ADD a little more milk to thin batter.
==========================================================================================
Corn Waffles
BLEND in blender until creamy:
1/3 c. sunflower seeds
½ c. water
ADD to blender while blending:
2 ½ c. water
½ c. cornmeal
¼ c. sesame seeds
¾ t. salt
1 ½ c. quick oats
¼ c. wheat germ
½ c. water
1 T. honey
Let batter sit 5 minutes
Pour in greased, preheated (medium-high) waffle iron for 12 minutes.
2 cups water
1 cup fresh orange juice
1 cup 9 grain cereal
1/4 cup dates, chopped or pieces
1/3 shredded coconut
1/4 cup raisins
Bring water to a boil. Add all ingredients and stir to combine.
Reduce heat and cover. Cook about 7 minutes.
Top with slivered almonds and bananas.
==========================================================================================
Almond Milk
Soak raw almonds for 8-24 hours.
Blend 1 cup of almonds to 2 cups of water.
After blending strain through a bag to get the pulp out.
Rinse blender, poor milk back into the blender and blend
with 1 t. vanilla, 1 T. honey and 1/8t. real salt.
=============================================================================
CHERRY TOFU CHEESE CAKE
BLEND UNTIL SMOOTH:
4 C. Tofu, Mashed
2 T. Non Alcoholic Vanilla
1 ½ C. Honey
¼ C. Olive Oil
2 t. Real Salt
AND BLEND JUST UNTIL MIXED
POUR MIXTURE ONTO CRUST AND BAKE 20 MINUTES
CRUST
Peanut Butter Granola
3 C. Rolled Oats
1 C. Sunflower Seeds, Raw
1 C. Coconut, Unsweetened
1 C. Whole Wheat Flour
½ C. Date Sugar
1 t. Real Salt
½ C. Water
1 t. Non Alcoholic Vanilla
½ C. Olive Oil
½ C. Peanut Butter, or other Nut Butters
MIX all dry ingredients in a large bowl. COMBINE in a separate bowl the liquid ingredients. POUR the liquid
ingredients over the dry ingredients and MIX well. BAKE at 300 degree for 45 minutes. STIR while baking.
---------------------------------------------------------------------------
AFTER GRANOLA HAS COOLED BLEND INTO A FLOUR. PRESS THE GRANOLA MIXTURE ONTO BOTTOM
AND UP THE SIDE OF THE DISH. Pour blended tofu over top. SPREAD evenly and bake at 350 degrees for 20
minutes until just brown on side of tofu. Gently SPOON (fruit topping for cheese cake) over the cooled cake. Or
use fresh strawberries or blueberries.
TOPPING:
1 Pound Cherries, Frozen (can use blueberries, strawberries, peaches, etc)
½ C. Water
3 T. Arrowroot Powder or Cornstarch
Honey or Liquid Barley Malt to taste
MIX water and arrowroot powder together and bring to boil and COOK 5 minutes or until thick. ADD honey.
COOK until pie filling constancy. TOP CHEESECAKE
==========================================================================================
DEE’S NO HOT CHOCOLATE
BLEND: 2 C. WATER
1 C. SOY MILK POWDER
1 C. WARM CAROB CHIPS (BARLEY MALT SWEETENED)
ADD: 3 MORE CUPS OF WATER.
BLEND OR STIR UNTIL SMOOTH.
SERVE WARM OR CHILLED.
DELICIOUS!!!!
==========================================================================================
DELICIOUS MILLET CEREAL
3 C. MILLET
12 C. WATER
3 T. SALT
1½ C. COCONUTS
3 C. CHOPPED DATES
1 t. VANILLA
COOK THE FIRST 3 INGREDIENTS UNTIL THE MILLET IS TENDER. (1 HOUR)
STIR IN VANILLA.
STIR IN COCONUT AND DATES SHORTLY BEFORE SERVING.
==========================================================================================
Scrambled Tofu
1 pound tofu
1 1/2 t. onion powder
1/8 t. turmeric (optional)
Real Salt to taste
2 t. nutritional yeast flakes
Crumble tofu into skillet. Stir in seasonings. Cook 5 minutes on medium heat. Variation: Add chopped bell
peppers, onions.
==========================================================================================
Whole Wheat Pancakes
1 C. Whole Wheat flour
1 ½ Quick Oats
½ t. Real Salt
2 c. Soy Milk
1 T. Olive Oil
2 T. Honey
2 t. Vanilla
BLEND all the above ingredients together. Lightly lecithin-oil skillet and HEAT on medium heat. POUR 1/4 cup of
batter onto skillet. When edges are cooked and bottom lightly browned, TURN to brown on other side. If batter
gets too thick by standing ADD a little more milk to thin batter.
==========================================================================================
Corn Waffles
BLEND in blender until creamy:
1/3 c. sunflower seeds
½ c. water
ADD to blender while blending:
2 ½ c. water
½ c. cornmeal
¼ c. sesame seeds
¾ t. salt
1 ½ c. quick oats
¼ c. wheat germ
½ c. water
1 T. honey
Let batter sit 5 minutes
Pour in greased, preheated (medium-high) waffle iron for 12 minutes.