RE for respond: creating your own REcipes that work for your family, and here are some recipes created by me and my children.
All of these recipes are made with organically grown plant-based food
such as fruit, vegetables, sprouts, legumes/lentils, seeds, nuts
and gluten free grains.
Apples that Bounce Pancakes
Tools: hand mill grinder
1 cup Oat flour (freshly ground from Oat groats)
1/4 cup Arrow Root flour
1 tsp Baking Powder
1/4 tsp Sea Salt
1 dash of Nutmeg & Cinnamon
2 Apples (made into applesauce by grinding them)
1 Banana (mushed by fork)
4 tbsp Maple Syrup
1/4 cup Raisins
1/4 water, if needed (depending on how watery is applesauce)
Apple and Pear slices are great addition to pancakes as a topping.
- Place all dry ingredients (Oat flour, Arrow Root flour, Baking Powder, Sea Salt, Cinnamon, Nutmeg) in a mixing bowl and stir until well combined, meaning evenly distributed.
- Next, place all wet ingredients (homemade Applesauce, mushed Banana, Maple Syrup) in a different bowl and combine.
- Now add the wet ingredients into dry ingredient bowl and combine.
- Raisins are added at the very end and stirred in gently.
- Place the parchment paper on a baking sheet and spread a 1/4 cup spoonful of the pancake mixture on the lined baking sheet leaving a 2 inch space between each pancake. (optional: grease the parchment paper with a bit of a coconut butter; another option is adding fresh cranberries on top of the pancakes)
- Bake on 350 F for 15 minutes on the middle rack. After 15 minutes have passed take the pancakes out of the oven, flip them and bake for another 5 minutes. Let the pancakes cool on the room temperature for few minutes before eating them.
Pear Bear Smoothie
¼ cup Sunflower Seeds
1 tsp Hemp Seeds
1/2 cup Water
2 ripe Pears (chopped)
2 small Bananas (frozen or fresh)
½ tsp Cinnamon
1 tsp Vanilla Extract
Pre-soak Sunflower seeds in water for at least 10 minutes. Rinse well before blending.
- Blend pre-soaked Sunflower Seeds and water on the highest blending option for 1 minute.
- Now add Pears, Bananas, Vanilla Extract and Cinnamon and blend until just combined, achieving a creamy textured consistency.
- Decorate with an extra Pear (sliced in thin circles), and sprinkle with additional 1 tsp of Sunflower Seeds and 1 tsp of Hemp Seeds and some Cinnamon.
Tools: mandolin for slicing, hand mixer for blending, medium size glass rectangle dish (option: you can double up ingredients and use larger rectangle glass dish)
2 Sweet Potatoes (2 orange skin ones and 2 purple skin ones)
2 small Zucchinis or one medium size
4 cups Spinach
2 tbsp Coconut Oil
1 can Chickpeas (Organic with Seaweed)
(option: precook Chickpeas day before, about 1 cup)
Salt and Pepper to taste
1/3 cup Sun Dried Tomatoes (soak in hot water for 10 minutes, until soft)
1 Red or Purple Sweet Onion (diced)
3 cloves Garlic
2 sticks Celery
2 ripe large Tomatoes
1 tbsp Tomato paste
½ cup water
- Chop and sauté Onion and Garlic until soft with 1 tbsp of Coconut Oil on the stove top in a small pot for about 5-7 minutes.
- Add Celery (chopped) and simmer for another 10 minutes.
- Gradually add diced ripe tomatoes and pre-soaked sun-dried tomatoes and simmer for another few minutes.
- Season with salt and pepper to your liking.
- Use hand mixer and smooth out all the textures.
- Let the sauce cool on the side.
- Lightly grease the bottom of a glass dish with some Coconut Oil.
- Proceed with slicing Sweet Potatoes and Zucchinis into 1/8 inch lengthwise slices using mandolin.
- Layering starts with orange flesh Sweet Potatoes at the bottom of a glass dish, than the white flesh Sweet Potatoes, a layer of Zucchinis, and half of the portion of Tomato Sauce, two cups of loose Spinach leaves and half of the amount of the Chickpeas spread out evenly.
- Repeat the layers and finish with a layer orange Sweet Potatoes, sliced a bit thicker for the top (option: you can also use an extra sweet potato for the top). Lightly grease top layer of the potatoes with some coconut oil, so that potatoes turn out crisper.
- Bake on 350 F for 40-50 minutes and let sit on cooling rack for 5 to 10 minutes.
- After taking out the first square of Loving Lasagna, pour excess juice from a bottom of the baking dish into a small pouring dish and serve it as a dressing for a salad (e.g. green mixed salad or thinly sliced cabbage make a great paring as a side dish).