Almond Milk

1 cup almonds (soak them the night before to get rid of the enzyme inhibitors!)
3 cups milk

you can sweeten it with...

1 vanilla bean (take out the seeds)
and/or
1 banana
and/or
3-5 soft pitted dates
and/or
honey/agave

*feel free to add cinnamon or nutmeg etc.

directions:

• blend water and almonds together until smooth
• strain the mixture
• put the milk back in the blender and add your sweetener

The milk will keep in the fridge for 3-5 days. Shake often.

Eleanor's Red Lentil Dahl

Sweet Eleanor posted this recipe on Facebook so I am transferring it here to its rightful home. Thanks, Eleanor!

Red Lentil Dahl 

9 oz. split red lentils (you want the small, thin kind b/c they cook faster)
2 medium onions, finely chopped
3 oz. butter
6 cloves garlic, minced
2 medium carrots, peeled and very finely chopped
2 tsp. whole cumin seeds
2 tsp. whole mustard seeds
1 Tbsp. ground turmeric
1 can (400 ml) coconut milk
7-8 thin slices of ginger, unpeeled
1-1.5 lb. tomatoes, peeled and roughly chopped (or 1 large can chopped tomatoes)
juice of 1 large lime
2 Tbsp. chopped fresh cilantro 

In a deep skillet, fry onions in butter until pale golden. Add half the garlic, the carrot and the whole spices and cook gently for 5 minutes. Stir in the turmeric and cook for a couple of minutes. Add the lentils and 10 fluid oz. water or chicken broth, coconut milk, ginger, tomatoes, a heaped tsp salt and pepper to taste. Simmer and cook gently, uncovered for 40-50 minutes, until lentils are tender and all but dissolved into the liquid. You may need to add more water during this time to stop the mixture from drying out. Remove from heat. Melt remaining butter in a small pan and when it starts to froth, add rest of garlic, stir vigorously until it colors slightly. Immediately add into lentils, constantly stirring and add the lime juice and coriander. Cover and leave to mellow for 10 minutes before serving. Now blow some MINDS with your culinary skills.

Sunday Morning Casserole

I was just fed this casserole last weekend and I loved it so much I had to get the recipes.  I have had other breakfast casseroles before but this one tops them all.  I can't wait to make it myself.

SUNDAY MORNING CASSEROLE

2 OR 3 SLICES WHITE BREAD CUBED

1 LB SAUSAGE COOKED AND SLICED

6 EGGS BEATEN

2 CUPS MILK

1 TEA DRY MUSTARD

1/2 TEA SALT

1 1/2 CUPS COOKED SLICED RED POTATOES

1 1/2 CUPS SHREADED CHEDDAR AND JACK CHEESE

PLACE BREAD IN BUTTERED 8X11X2 CASSEROLE PAN. MIX THE EGGS, MILK, DRY MUSTARD, SALT.  LAYER SAUSAGE OVER THE BREAD, AND TOP WITH POTATOES. SPRINKLE THE CHEESE ON TOP, POUR EGG MIXTURE OVER THE CASSEROLE. COVER AND FRIG OVERNIGHT. IN THE MORNING BAKE THE CASSEROLE AT 350 FOR 30 MIN OR TILL SET. 

ENJOY. 

-courtesy Laura Dunn

Heather's Taco Soup

This is SO easy to make and one of my most favorite meals! 

1 lb. cooked ground beef

3 cans of pinto beans

1 can of Texas ranch style beans

1 can of original Rotel

1 package of ranch seasoning

1 package of taco seasoning

3 cans of stewed tomatoes

1 large can of tomato sauce 

2 cans of corn

2 small cans of black olive slices ( optional ) 

mix ALL the above in a large pot

add 1 can of water

add salt/pepper

let soup cook over stove for about 30 min ( until hot) 

stir so it doesn't burn on bottom

Serve with Tortilla chips, cheese and sour cream if you desire! 

(serves about 4-6... makes GREAT left overs!)

to make soup for more people... just double the recipe!  

Easy Whole Wheat Bread

I use this bread recipe every week and I still get excited every time the bread comes out of the oven. My mother in-law got this recipe from Jared's great aunt in Arizona. This recipe is wonderful because you don't have to let the bread rise twice. In addition, it doesn't call for sugar, butter or eggs and you use olive oil. It is really chewy and stays moist for well over a week.

*Note: sometimes I use half white flour/half whole wheat because it tends to rise more and sugar can be substituted for honey if needed since that is less expensive.

EASY WHOLE WHEAT BREAD
(makes 2 loaves)

3 ½ c. whole wheat flour (white wheat works well)
1/3 c. gluten flour
1 ¼ tab. yeast

2 ½ c. hot water
1 tab. salt

1/3 c. oil
1/3 c. honey

1 ¼ tab. dough enhancer

2 ½ c. whole wheat flour

Mix together first 3 ingredients in mixer with dough hook. Add water all at once & mix for 1 minute. Cover & let rest for 10 minutes. Add salt, oil, honey, and dough enhancer, and mix for 1 minute. Add last flour, 1 cup at a time, mixing between each cup. Knead in mixer for about 8-10 minutes. Should be a soft dough. Turn dough onto oiled countertop & divide into 2 loaves & place in two oiled bread pans. Cover with a dish towel & let rise on warm oven until double in size (it will rise a little more when baking). Bake at 350 degrees for 30 minutes. Remove from pans & cool on racks.


Tip: Lemon juice or vitamin C granules can be substituted for dough enhancer.