Back in 1976, my husband’s super-cool older sister turned us on to hummus & herbal teas. We walked into a health food store in Big Sur on our honeymoon & I knew- I had to make granola too!
Posts Categorized: 2. Bars, Bread & Breakfast
Raw (local) honey & bee pollen can help with allergies, & cinnamon helps insulin to work better, with some potential in preventing Alzheimer’s. I’m so down for eating my way to health, ha!
I was craving some Irish Soda Bread from a local bakery. Alas- too far away. Plus, we needed scones for a tea we were hosting at The New Deli. Result: This recipe!
Even though I don’t use much flour these days, in this particular case, the flour helps the dish to hold up, and to cut easily into small serving pieces. For gluten-free, make it “omelet-style”.
Soak whole grains (quinoa & buckwheat, plus steel-cut oats); even let sprout another day. Mix with mashed banana, coconut oil, palm sugar… A hearty breakfast!
This large recipe makes quick meals (or snacks) convenient. But healthy! Soaked grains are slightly sprouted, then processed, mixed w/ more whole food ingredients.
I ran out of time to get corn flour at the health food store. And I forgot to add cheddar cheese to the recipe. But I discovered: A mix of masa corn flour & fresh-ground wheat flour subs great when baking!
We usually have this hearty bread for breakfast on Thanksgiving, to pace ourselves! It’s a great way to start the day, with Thanksgiving flavors wrapped up in a nut loaf.
Put squishy persimmons to work in this delicious (decadent) nut bread. Perfect for holiday gatherings, or for gifts! The New Deli crew starts craving this every autumn…
Skip canned pumpkin- use grated pumpkin, plus soaked, processed quinoa. Gluten-free, healthy eating for the fall season! (Use leftover grated pumpkin in soups, pasta.)