Coconut Millet Porridge
This is a great gluten free alternative to a hot bowl of oatmeal.
- 1 can Full Fat Coconut Milk (about 2 cups)
- 1 ½ cup water or evaporated milk thinned with water
- 1 1/2 tsp. Pure Vanilla
- 3 tbsp. Raw Honey
- 3 tbsp. Pure Maple Syrup
- 1/4 tsp. Salt
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Ground Cardamom
- 3 1/2 c. Millet cooked
- 1/3 c. Unsweetened Coconut
- Toppings such as toasted coconut, sliced almonds, raw cacao nibs, chopped nuts, cinnamon (optional)
To cook Millet:
Add 1 cup Millet, 2 cups water and a dash of salt to a saucepan and bring to a boil. Turn heat to low and simmer for 20 minutes, covered. Remove from heat and let sit for 10 minutes, covered. Fluff with a fork. Makes about 3 1/2 cups.
To Make Porridge:
In a large saucepan, add milks, water, honey, syrup, vanilla, cinnamon, salt, and cardamom and whisk together.
Stir in cooked millet and unsweetened coconut.
Bring to a boil over medium heat, then lower to a simmer. Stir occasionally, making sure to break up any clumps of millet or coconut. Simmer for 10 minutes uncovered until thickened.
Remove from heat and portion into a bowl. Top with your favorite assortment of toppings like nuts, toasted coconut, and cacao nibs, or fresh or freeze dried fruit.
- 1 1/2 c. Oat Groats
- 1/4 tsp. Salt
- 1/2 c. Blueberries – Freeze Dried (Or fruit of your choice)
In the evening, or at least two hours before you wish to eat:
Measure ingredients into a small crock pot or rice cooker that has a low / warm setting.
Add 3 1/2 Cups of hot or boiling water.
(Optional) Add 1/2 tsp of your favorite extract. My husband likes Maple, I like Vanilla.
Let cook overnight on Low/warm.
Spoon into bowl and add honey, coconut, sugar or sweetener of choice. Top with milk or almond milk. Shoot–put ice cream on it if you want to.
Triple Berry Crisp
- 1 1/2 c. Blackberries – Freeze Dried rehydrated
- 1 1/2 c. Raspberries – Freeze Dried reconstituted
- 1 1/2 c. Blueberries – Freeze Dried reconstituted
- 2 tbsp. Sugar
- 1 c. All Purpose Flour
- 1 c. Quick Oats
- 3/4 c. Brown Sugar, packed
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3/4 c. cold butter, cubed
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly.
Press half of mixture in the bottom of an 8×8-inch pan. Cover with berries, then sprinkle remaining crumble mixture over the top.
Bake for 30-40 minutes (or until fruit is bubbly and topping is golden brown).
NOTE: Freeze dried berries could be substituted with fresh or frozen berries (thawed and drained)
Quinoa Vegetable Soup
A healthy homemade vegetable soup! The quinoa makes it hearty and filling for lunch or dinner. Bonus: it’s gluten free and vegan.
- 3 tbsp. Olive Oil
- 1/2 c. Chopped Onions- Dehydrated
- 1/2 c. Carrot Dices
- 1/2 c. Celery – Freeze Dried
- 1 c. Zucchini – Freeze Dried
- 1 c. Butternut Squash – Freeze Dried
- 2 tbsp. Garlic, minced
- 1/2 tsp. Thyme
- 8 c. Water
- 2 tbsp. Chicken Bouillon
- 1 c. Tomato Dices – Freeze Dried
- 1 c. Quinoa
- 1 tsp. Salt (or to taste)
- 2 Whole – Bay Leaf
- 1 Pinch – Red Pepper Flakes
- 1 Pinch – Black Pepper
- 2 c. Instant Red Beans
- 1/2 c. Kale – Freeze Dried
- 1 tsp. 1 Teaspoon – Lemon Juice
Warm the olive oil in a large pot over medium heat. Add the onion, carrots, celery, zucchini and squash. Cook, stirring often, for approximately 1-2 minutes until the vegetables are fragrant.
Add the garlic, thyme, water, chicken bouillon, tomatoes, quinoa, salt, bay leaves, red pepper, black pepper, and beans. Raise heat and bring to a boil, then partially cover and reduce heat to a simmer for 10-15 minutes or until beans are soft.
Add kale and simmer 1-2 minutes until soft.
Remove pot from heat and remove bay leaves. Stir in lemon juice. Taste and season with more salt and pepper as needed.
Note: the kidney beans can be substituted for great northern beans or chickpeas. And feel free to add other vegetables like sweet potatoes and bell peppers.
Dutch Oven Rice and Beans
This recipe is meant to be cooked outside over a fire, but it’s great made in a Dutch oven indoors too.
- 1 c. bacon, cut thick and diced
- 2 tbsp. Garlic
- 1 c. Instant Pinto Beans
- 1/2 c. Sausage Crumbles – Freeze Dried
- 5 c. water
- 1 c. Sweet Corn – Freeze Dried
- 1/2 c. Red Bell Peppers – Freeze Dried
- 1/2 c. Green Bell Peppers – Freeze Dried
- 1/4 c. Green Chili Peppers – Freeze Dried
- 1/3 c. Chopped Onions – Freeze Dried
- 1 c. barbecue sauce
- 1 1/2 tsp. chili powder
- 1 tsp. Cumin
- 1/2 tsp. Pepper
- 1 1/2 tbsp. Cilantro
- 3 c. Instant White Rice
In a 12-inch Dutch oven, brown the bacon and drain half the grease.
Add garlic, beans, and sausage and sweat together.
De-glaze the pan with water and bring to a simmer.
Add all remaining ingredients except rice and bring to a simmer for 2–3 minutes.
Add rice, stir well, and cover with lid.
Put 16 coals on lid and 7 coals under oven; bake for 15–20 minutes. Fluff rice before serving.
Bread Machine Rye Bread
- 1 cup rye flour
- 2 3⁄4 cups bread flour
- 1⁄3 cup brown sugar (I use the granulated type)
- 2 teaspoons caraway seeds (I crack them to make the finished product more flavorful)
- 1 1⁄2 teaspoons salt (I never used iodized salt)
- 2 tablespoons butter
- 1 1⁄2 cups warm water
- 1 1⁄2 teaspoons dry yeast
Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
Select basic setting (I use basic setting, medium size, light crust) and push Start.