Author Archives: Admin

Bean & Barley Soup, by Mike

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Ingredients:
2 qts water and veggie “Better than Bouillon” (read the jar for amount)
1 small package, Frozon Baby Lima Beans
0.5 cups pearl barley
1 white onion, chopped and sauteed
2 carrots, chopped
1 celery stalk, finely chopped
1 TBL crushed garlic
1 tsp thyme
salt and pepper

Directions:
1. Put the veggie broth & lima beans in a large pot and bring to a boil.
2. While waiting for that to boil chop carrot and celery, chop and saute the onion
3. Once that comes to a boil, add all remaining ingredients, except salt and pepper (which you should add, to taste, at the end), and bring back up to a boil, and then immediately turn down to simmer.
4. Cover and simmer for 1.5 – 2 hours, or until beans and barley are tender and broth is creamy.

Energy Nibbles, take 1

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Experiment #1

INGREDIENTS:
1/2 cup honey (start with 1/4 cup next time)
1/2 cup steel cut oats
1/2 cup sesame seeds (raw or roasted)
1/2 cup macadamia nuts, chopped (Trader Joe’s)
1/4 cup flax seeds
1/2 cups shredded coconut (unsweetened)
1 cup chopped fruit (apricots and cherries)
1/8 cup brewer’s yeast (flakes or powder)
1 cup rolled oats (roughly powdered)

Mix dry ingredients in large mixing bowl. Add warmed honey (30 seconds in the microwave). Roughly powder the rolled oats in a spice grinder or food processor. Could probably substitute flax flour or some other flour for it; it’s meant to dry out the honey a bit.

Line 8″ x 8″ pan with wax paper and press mixture into it. Cover with wax paper and press as flat and hard as you reasonably can. Refrigerate 3 hours or so and cut into cubes or bars. If still sticky, dust with oat flour or powdered coconut.

Original recipe called for peanut butter in addition to the honey. Worth a try.

Garlic Fried Rice

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Cook:
2 cups jasmine/basmati rice (from TJs) in 2.5 cups water
– bring to a boil, then simmer for 20 mins
– or cook in a little rice cooker like we have now, that turns itself off when done (still about 20 mins)

Cook:
1 cup quinoa in 2 cups water
– This is very similar to cooking rice on the stove, but faster
– should take about 15 minutes

Brown/Sauté:
6 squares frozen garlic (from TJs)
4 Tbl butter
– start with just the garlic and butter, saute until browned

Add rice
Add some safflower oil
Add some soy sauce
– Stir and brown until done (about 20 mins)

Remove from heat

Add 1 cup cooked quinoa (fold in, careful not to mush the rice)

Add some Bragg’s and enjoy!

Mike’s Bean Salad

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Ingredients

2 cans Black Beans
5 – 7 roma tomatoes
0.5 cups red quinoa (cooked)
1 small package of frozen corn (steamed)
1 bunch of cilantro (chopped)
0.5 small white onion (red would work too)
1 can sliced water chestnuts (diced)
1 lime, juice and zest
3 – 5 TBL balsamic vinegar (to taste)

Directions

1. Mix ingredients in large bowl
2. rinsing the beans well first will keep the salad from looking grey.
3. Suggestion: Serve with/over crushed tortilla chips (chip crack)
4. Suggestion: Serve chilled