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Breakfast Mock Oatmeal Power Bowl

Oatmeal Power Bowl

Breakfast Mock Oatmeal Power Bowl

Ingredients

  • 1 cup Filtered Water
  • ½ cup Hulled Hemp Seeds
  • 1 tsp Chia Seeds
  • ¼ tsp Pink Himalayan Salt
  • ½ tsp Pure Vanilla Extract
  • ¼ cup Shredded Coconut Flakes
  • 1 T Chopped Pecans or Nuts of Your Choice
  • 1 cup Bulgarian Plain Yogurt OR Full-Fat Greek Yogurt
  • 2 T Raw Honey OR Pure Maple Syrup
  • ¼ cup Sliced Organic Strawberries
  • ¼ cup Sliced Organic Blueberries
  • 1 tsp Sunflower Seeds

Instructions

    1. In a small saucepan, bring the water to a boil.
    2. Stir in the hemp seeds, chia seeds, salt and vanilla.
    3. Turn the heat to medium/low and stir until the mixture thickens.
    4. Pour the mixture into a bowl and stir in all the other ingredients and enjoy!
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Homemade Fermented Salsa

Home Made Fermented Salsa

Homemade Fermented Salsa

Ingredients

  • 1 jar or can (28 oz) Organic Whole Tomatoes OR 3 lbs Fresh Organic Tomatoes
  • 1 Onion, diced
  • 2 cloves Garlic, diced
  • 1 Serrano or Jalapeno Pepper, chopped (seeds are optional)
  • 1 tsp Pink Salt
  • 1 tsp Dried Oregano
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/8 tsp Ground Black Pepper
  • 1 Juice of a Lime
  • 1 Juice of a Lemon
  • ½ cup Bubbie’s Sauerkraut Juice
  • 1 bunch Fresh Cilantro, chopped

Instructions

    1. Place all ingredients, except for the cilantro, in a blender or food processor and blend until smooth and chunky.
    2. Add the cilantro and pulse 3 times.
    3. Place the salsa in a 1-quart wide-mouth mason jar.
    4. Cover tightly and keep on the counter top, out of direct sunlight, for 3 days.
    5. Stir the salsa and move it to the fridge.

It will last up to 6 weeks in the fridge.

NOTE: A nice variation would be to add some peaches to this recipe.

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Bacon Ranch Cheesy Chicken

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Rosemary Pork Chops

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Yummy Meatballs & Sauce

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Stuffed Cabbage Rolls

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Crispy Chicken Thighs

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Healthy No Oat Granola

Healthy No Oat Granola

Healthy No Oat Granola

A Balsam Members' Favorite Recipe

Ingredients

  • 3 c Unsweetened Coconut Flakes
  • 1 c Sliced Raw Almonds
  • 1 c Pumpkin Seeds
  • ½ c Sunflower Seeds
  • ½ c Pecans
  • ¾ t Pink Salt
  • 1 t Ground Cinnamon
  • ½ c Raw Honey OR Pure Maple Syrup
  • 2 T Ghee or Grass-fed Butter
  • 1 t Pure Vanilla Extract

Instructions

    Turn on the broiler in the oven and raise a rack up close to the broiler in the top of the oven. Put the coconut in a shallow pan and toast it in the broiler. Keep a close watch because it will burn if you don’t watch it! Take it out to cool as you mix the other ingredients.

    Change the oven to 300 degrees and preheat. In a large bowl mix all the dry ingredients together. When the coconut is cool, add to the dry ingredients. Set aside.

    In a small saucepan, add the honey, butter or ghee and vanilla. Warm and stir just until these ingredients mix together nicely.

    Line the shallow baking pan with parchment paper and dump the dry ingredients on to it. Drizzle the honey butter mixture over the dry ingredients and lightly toss them together.

    Bake for 10 minutes at 300 degrees and then toss gently again. Do this 3 times or until the “granola” looks golden brown. Remove the pan from the oven and allow to cool. Store in an airtight glass container. Will keep for 7-10 days.

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Grain-Free Sourdough Bread

Grain Free Sourdough Bread

Grain-Free Sourdough Bread

Ingredients

  • 2 cups Organic, Raw Nuts & Seeds (I use ½ cup of each: pecans, macadamias, sunflower seeds and pumpkin seeds)
  • 2-2 ½ cups Filtered Water (enough to cover the seeds while they soak)
  • ½ cup Filtered Water
  • 1/8 cup Bubbie’s Sauerkraut or Pickle Juice (liquid only)
  • 1 ½ cup Natural Grocers Gluten Free All Purpose Flour Blend*
  • 2 large Pasture-Raised Eggs, room temperature
  • ¼ cup Grass-fed Butter, melted and cooled
  • 2 T Raw Honey
  • ½ tsp Pink Himalayan Salt
  • ½ tsp Baking Soda

Instructions

1. Place the nuts and seeds in a large glass bowl or Mason jar. Cover them with the 2-2 ½ cups of filtered water. Cover the bowl or jar with a paper plate or a kitchen towel and set the bowl in a warm place for 2 hours. Allow the nuts to soak. After 2 hours, drain and rinse the nuts and seeds.

2. Puree’ the nuts and seeds with ½ cup of fresh filtered water in a blender or a NutriBullet. Puree’ until smooth. Add the sauerkraut or pickle juice and puree’ for about 10 seconds. Transfer the mixture to a ceramic bowl, cover with a paper plate or a kitchen towel and allow to ferment overnight. (I place the bowl in my oven with the light on, but no heat on.)  

3. The next day, remove the bowl from the oven and preheat it to 325 degrees. Grease a loaf pan and line with parchment paper allowing it to hang over 2 sides of the pan. (This will make getting the bread out of the pan a lot easier!)

4. In a medium bowl, whisk together the flour blend, salt and baking soda. Set aside.

5. Using a stand mixer with a paddle attachment, mix the butter, honey and eggs until well blended. (about 30 seconds) Add the nut and seed mixture and the flour mixture to the honey, butter, egg mixture. Mix until well combined, but do not over-mix. (30-45 seconds)

6. Pour the bread dough into your prepared loaf pan. Wet a spatula and smooth out the surface of the bread dough. You may sprinkle seeds onto the top of the bread dough if you’d like. (I use sunflower seeds, pumpkin seeds and sesame seeds.)

7. Place a shallow baking pan with water on the lowest rack of your oven. (This will make it humid in the oven and helps the bread to rise and be soft.)

8. Place the loaf pan on the middle rack. As the bread is baking, make sure there is always water in the pan below. Bake for about 50-55 minutes or until a sharp knife inserted in the center comes out clean.

9. Cool the bread on a wire rack in the loaf pan for 30 minutes. Using the sharp knife, release the two sides of the loaf pan that do not have the parchment paper overhang on them. Grab the parchment paper on each side and pull out the bread. Place the parchment paper and the bread onto the wire rack and cool completely before slicing the bread. (I use an electric knife to make nice clean slices of bread.)

10. Store in an airtight container and you can also store the bread in the refrigerator if you’d like.



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Low Carb Broccoli & Bacon Salad

Low Carb Broccoli and Bacon Salad

Low Carb Broccoli & Bacon Salad

Ingredients

Salad Ingredients

  • 3 cups Organic Broccoli Florets, washed & cut up
  • 3 slices Clean, Sugar-Free Bacon, cooked and chopped up
  • ¼ cup Organic Red Onion, finely chopped
  • ¼ cup Organic Nuts of Choice, chopped (I used Macadamia Nuts)
  • ¼ cup Organic Sunflower Seeds
  • ¼ cup Organic Pumpkin Seeds
  • 1/2 cup Pasture-Raised Shredded White Cheddar Cheese

Dressing Ingredients

  • ½ cup Vegenaise, NO SOY, Mayonnaise
  • 1 T Braggs Apple Cider Vinegar
  • 1 T Organic Fresh-Squeezed Lemon Juice
  • ½ tsp Pink Himalayan Salt
  • ¼ tsp Ground Black Pepper
  • 8-10 drops Liquid Stevia OR 1 T Pure Raw Honey

Instructions

    1. In a large bowl, toss the broccoli florets, bacon bits, red onion, nuts, seeds and cheddar cheese together. In a smaller bowl, mix the dressing ingredients together. Pour the dressing over the salad and stir together well.
    2. Serve immediately or store covered in the refrigerator for a week.
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