One loaf “Ezekiel 4:9” sprouted grain cinnamon/raisin bread.
4 cups almond milk
4 organic eggs
1/2 cup coconut palm sugar or other natural sugar
(optional) use Stevia instead of sugar
1 tsp 100% pure vanilla
Palm oil, for greasing the pan
1. Pre-heat oven to 350 degrees. Grease bottom of a 9 X 15 inch pan with palm oil. Tear bread into 1-2 inch pieces and place in pan.
2. In a large bowl, whisk milk, eggs, coconut palm sugar and vanilla until thoroughly blended. Use Stevia for additional sweeteness, according to your tastes.
( Stevia has a delayed sweeteness, so by adding a small amount of coconut palm sugar you can increase the initial sweeteness using a sugar that has a low glycemic index.
Once the coconut palm sugar “wears off,” the Stevia takes over with your taste buds!)
3. Pour milk on top of bread. Using a wide spatula, press all the bread pieces down to allow each piece to be saturated thoroughly. Bake for 40-50 minutes, or until the top starts to look slightly browned.
Serve warm or chilled. Keeps chilled for about one day.
There are many great online recipes for tabouleh made with quinoa. Quinoa is your alkaline substitute for cous cous, and it is an excellent source for protein! The power-food of the Inca, adding quinoa to your diet is something I highly recommend.
Click here for the tabouleh recipe pictured.
I made the chips out of sprouted grain tortillas wraps, toasted until crisp, and broken into pieces.
- Tempeh Strip Fajitas
You will need:
Sprouted grain tortillas
Tempeh strips (I prefer the smoky maple flavored)
Green bell pepper
Your favorite herbs and spices, sea salt, fresh ground pepper
1. Over medium heat, sautee the onions until soft in the coconut oil.
2. Turn off the heat and add the green bell pepper, the tomatoes, and the green onions. Let vegetables warm in the pan while it cools, tossing a few times. Add spices and toss again.
3. While the vegetables are being warmed, and in a toaster oven or regular oven, gently heat the tortillas with low heat just enough to make them soft, but not toasted.
4. Layer the tempeh and goat cheese onto the tortilla. Add a layer of the vegetables and fold the tortilla in half.
5. On a griddle or skillet, dry-cook the tortilla, pressing firmly a few times to flatten it. Turn over and do the same on the other side.
6. Divide into pizza-shape slices and serve with a vegetable side.
Boxed Lunch #2
Spinach/romaine salad tossed with 1/2 cup cooked quinoa. Sprinkle chia seeds and 1 tbsp ground flax seed, top with cumbled goat cheese. Add a few slices of cucumber. Serve with hummus, bell pepper and carrot wedges, and a bag of raw almonds and pumkin seeds. Use your favorite organic dressing for the salad.
Millet Rice Cereal
Nature’s Path makes a great cold cereal from Millet (an ancient grain), whole oat flour, brown rice flour, and other goodies. Combined with UNSWEETENED almond milk, and a few raspberries, this makes an excellent alternative to wheat-based cereals! You can find this cereal in the organic section of many grocery stores, or at Whole Foods or other health food stores. Opt for organic cereals made from brown rice, millet, and other alkaline ingredients.Note- to check out Nature’s Path Millet Rice cereal, click on this link:
Healthy Cinnamon Toast
Easy, healthy, and a favorite for a quick snack!
Sprouted grain bread
“Olivio” spread, or coconut oil spread
Coconut palm sugar
Toast the bread, spread with your favorite healthy spread,
sprinkle the coconut palm sugar and cinnamon to your liking,