1/2 cup Pemmican

This recipe is so yummy! Full of healthy things and its sweet from the fruit, no sugar added. I have been eating it a lot lately. Its very forgiving, you can leave out whatever you would like. And its also easy to convert to gluten free, I left out the wheat bran and wheat germ and used ground groats in place of the flour. I usually double all of this so I can make enough for a 9 x 13 pan. Then we have plenty for snacks or breakfast.

Half-Cup Pemmican from Mary Jane Butters

1/2 c golden raisins

1/2 c pitted dates

1/2 c figs (stems removed)

1/2 c almonds

1/2 c cashews

1/2 c walnuts

1/2 c pecans

1/2 c wheat germ

1/2 c wheat bran

1/2 c whole wheat flour

1/2 c powdered milk

1/2 c honey

water to moisten (the more you use the softer the bar)

Preheat oven to 375 degrees F.

(I chopped all the ingredients that could be chopped, although the original recipe does not say to do that. There's no way I was eating a whole fig or a whole date)

Combine the fruits and nuts in a mixing bowl. Mix the wheat germ and bran, flour, and powdered milk together and add to the fruit and nut mixture a little at a time, alternating with the honey. Add just enough water to moisten and pour into a buttered pan. You can use an 8X8 pan, a 9X7 Bake for about 20 minutes. When cool, slice into bars or break apart and wrap.

Black Bean Soup

I got this recipe from my good friend and neighbor. Its so simple and easy, and freezes really well. I adapted it just a teeny bit.

BLACK BEAN SOUP
serves 8

2 cups dried black beans (food storage!)
2 cups frozen corn (or 1 14 oz can corn)
one medium onion, diced
2 Tbs. garlic (about 2 cloves, finely diced)
2 Tbs. cumin
1 1/2 cups chicken stock
salt and pepper to taste

You can easily add extra grains in this soup. Quinoa, barley, millett would all be easily disguised.

Sort and rinse the beans. place them in a large bowl to soak. I usually soak my beans for 2 or 3 days before I cook them, just be sure to drain and rinse them well twice a day, keep them covered with water.

When you are ready to cook your soup add the soaked beans to a crock pot and cook them about 8 hours on LOW. Add corn, onion, garlic, cumin, salt pepper and chicken stock. Smash the beans a little if you want and let everything heat together in the crock pot. Add pre cooked quinoa, barley or millet a few minutes before serving. Top with avocados, tomatoes, cheese, salsa, sour cream, or other favorite toppings and scoop up with chips or serve with corn bread!

Fried Peanut Butter and Banana Sandwiches

These are my favorite sandwich. Hands down. I could eat one every day.
2 slices of whole wheat bread
peanut butter (we used coconut peanut butter and regular)
banana
butter
cinnamon

slice the banana thin, spread the peanut butter on the bread and assemble sandwich. Cover the outside of the sandwich with butter. Cook on cast iron griddle til golden and crispy. Sprinkle with cinnamon while hot.

Chocolate snacks

I dont even know what to call these. BUT THEY ARE DELICIOUS!!!!

I was rummaging thru my cupboards trying to come up with a quick snack to make with my kids.

Heres what we came up with. No measurements, just throw in whatever you like.

ground flax
12 grain cereal (dry)
coconut
raisins
walnuts, chopped
almonds, chopped
dried blueberries
chocolate, we used some organic dark

Combine all the dry ingredients and melt the chocolate on the stove. Mix them together til they are combined well, you dont want it too runny. Add more cereal if its too runny. Scoop onto wax paper to harden. We made them pretty small(ish) so we could just pop them in our mouths.

Pumpkin Pancakes

Pumpkin is so good for you, why do we only eat it during the last 3 months of the year? I used a recipe from Martha Stewart as my base, but I switched it up a bit. Here is my version.

PUMPKIN PANCAKES
(with homemade buttermilk syrup and fresh squeezed orange juice makes for some happy kids in the morning!)

I presoaked my grains for these pancakes. Which meant the night before I combine 2 1/2 cups whole wheat flour and about 2 cups of kefir. Stir together just to combine and be sure all your flour is wet.

In the morning I added
2 Tbs. honey
4 tsp. baking powder
1 tsp cinnamon
1/2 tsp ginger
pinch of cloves
3/4 cup pumpkin
2 eggs

Stir to combine and cook on hot griddle. Top with buttermilk syrup.

Spelt Tortillas

A few days ago, a friend of mine dropped off some tortillas she made along with the recipe. Good thing she included the recipe, because they were worthy of repeating! Delicious, and simple to make. (not to mention CHEAP!!)

Homemade spelt tortillas

1 1/2 cups spelt flour, fresh ground is best.
1 tsp salt
1 1/2 tsp baking powder
1 Tbs. oil
3/4 cup hot water

mix all ingredients, cover and let sit in a warm place for 20 min. divide into 8 balls and let sit covered for another 20 minutes. Roll each out into a thin circle and cook on skillet. If they are too thin they will cook up fast and will need to be watched closely so they dont get crispy.

TIPS:
* the dough is a little sticky so when you are rolling it out be sure to flour your counter and rolling pin really well.
* I liked them rolled out a little thicker, they were easier to cook and work with.
* Once you are done cooking them, place them in a container with wet paper towels in between them. They will stay soft and pliable this way.