NOTE: Best if made the night before

Dry Ingredients

• 1 1/2 cups (190 g) all purpose flour, spooned and leveled
• 2 tbsp. (24 g) sugar
• 1/2 tsp. fine sea salt
• 2 tsp. baking powder
• 1 tsp. baking soda

Wet Ingredients

• 1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter) 
• 2 large eggs
• 1 cup (240 ml) milk, plus more as needed

Instructions

Overnight Preparation:

For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.

For thin and fluffy pancakes: Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.  

Same Day Preparation:

Preheat your skillet to 250 F.

In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok. 

In a large 10-inch skillet (cast iron or non-stick), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.

Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.

To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter. 

To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.

Mix sourdough starter, water and olive oil in a mixing bowl. Whisk to combine throughly. Add flour and salt, mix until no dry flour remains. Cover the bowl and let sit for 30 minutes.

Perform 3 sets of stretch and folds, each 30 minutes apart.

Let sit at room temperature until the dough doubles. Place the dough in refrigerator in an air tight container (for up to a week) until you want to use it. Take the dough out of the refrigerator a few hours ahead to come to room temperature.

Place half of the dough into an oiled (1 Tbsp) cast iron frying pan, flipping the dough to oil both sides. Using fingertips, press the dough gently to create a nice crust.

Preheat oven to 450 degrees, top dough with pizza toppings of your choice. Bake for 15 minutes.

-1/3 cup maple syrup, sugar or dates

-1/2 cup water, oat, cashew or almond milk

-1/3 cup cocoa powder

-1/2 tsp baking soda

-1/2 tsp salt

-2 Tbsp whole coffee beans

-1 cup whole wheat, spelt or oat flour

-1/4 cup almond flour (or almond butter or peanut butter — any tips of healthy fat works)

-1/2 cup unsweetened dark chocolate chips (no sugar)

Instructions:

-Preheat oven to 350. Line an 8x8 inch cake pan with parchment paper.

-In food processor, add bananas, dates and blend until smooth.

-Add in cocoa powder, baking soda, salt, coffee and blend.

-Finally add in milk or water, flour, almond flour and half the chocolate chips and blend.

-Pour into prepared pan, then sprinkle the remaining chocolate chips on the top.

-Bake brownies for 25-30 minutes, until center is firm. Let cool completely before eating.

-Thank you Richard and Greta

INGREDIENTS:

-454g dry black urad dal or dry Camellia black beans (soaked overnight in 3-4 liters cold water or cook with InstantPot bean setting)

-30g garlic cloves

-10g fresh ginger

-70g tomato paste

-8g fine sea salt

-1 tsp chili powder

-1 tsp garam masala

-120-160g coconut cream , to serve

METHOD

Clean the beans of impurities and rinse several times until the water is clear. If not cooking the beans with an InstaPot, fill a pot with water about 1-inch above the beans. Then bring to a boil and cook steadily for two to three hours. Skim off any impurities that rise to the surface, and add more boiling water as required to keep the grains well covered. The dal grains need to become completely soft, with the skins coming away from the white grain. When pressed, the white part should be creamy, rather than crumbly. When cooked, turn off the heat and set aside for 15 minutes.

In a morter, mix the garlic and ginger , tomato paste, salt, chilli powder and garam masala into a paste.

Carefully pour off the dal cooking water, then pour on enough freshly boiled water to cover the dal by 1/2 inch. Bring to a boil over a medium-high heat, then add the aromatic paste. Cook rapidly for 30 minutes, stirring regularly to prevent the mixture from sticking.

Lower the heat and simmer for one to one and a half hours more, stirring regularly to prevent it from sticking, and adding a little boiling water if the liquid level gets near the level of the grains. Eventually, the dal will turn thick and creamy. The creaminess must come from the grains disintegrating into the liquid and enriching it, not from the water being allowed to evaporate, leaving only the grains behind.

Add the coconut cream and cook for a further 15 minutes. Serve with chapatis or other Indian bread.

Ingredients

• Warm Water - 300 ml (1 + 1/4 cup)
• Flour - 550g (4 and 1/4 cups (loosely packed))
• Dough conditioner - 15g (2 tsp)
• Honey or sugar - 50g (1/4 cup sugar or 1/6 cup honey) *I use 30g of monkfruit
• Salt - 10g (1 + 1/2 tsp)
• Yeast - 5g (1 + 1/2 tsp)
• Butter or oil - 50g (3 1/2 tbsp) (slightly warm)
• Egg: 1 for egg wash before baking
• Optional poppy seeds, pumpkin seeds or other toppings

Directions

In a bowl, mix ingredients from water to butter or oil shaggy dough. I use my mixer, but you can mix with a wooden spool in a bowl. Pour mixture onto counter and kneed for 10 minutes. Once the dough is smooth, let rest for 10-minutes.

Divide dough into 10 pieces. (each around 97g)

Roll each roll into 6 inch cigar looking buns. Once all are rolled, roll each piece into longer pieces measuring about 18 inches.

Next, cross the dough loosely and make a knot. Tuck the two pieces one in the back and one in the front pinching the ends to form a knot in the back.

Place each roll on a cookie sheet with parchment paper. No need for non-stick sprays.

Let rise in warm space until doubled anywhere between 60 to 90 minutes. Pre-heat oven to 350.

At this time egg-wash the buns and sprinkle optional poppy seeds, pumpkin seeds or other seeds.

Bake for 25-30 minutes or until brown.

Photos to come. 😄

• 1 1/2 cups all purpose flour
• 1 tsp fresh or dried thyme
• 1 tsp fresh or dried rosemary
• 1 tsp ground black pepper (more or less to taste – as written, it will be pretty peppery)
• 1 tsp salt
• 1 tsp sugar
• 2 TBSP olive oil
• 1/2 cup cold water

INSTRUCTIONS

1. Preheat the oven to 450 degrees. Pulse the flour, thyme, pepper, salt, sugar, and olive oil in the food processor until evenly distributed.
2. Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single ball. Let the dough rest for about ten minutes.
3. Cut dough into smaller sections and roll out each individual piece of dough as thin as you possibly can. (If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin.) Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet.
4. Bake for 4-5 minutes on each side until brown. Take out of the oven and break in large pieces. Turn the oven off and return the crackers to the oven for 1-2 hours to really dry out and get crispy.
5. Once cool, place in airtight container to keep fresh.

INGREDIENTS:

• almond milk* - 1 cup (240 mL) (I used oat milk)
• nutritional yeast - 1/4 cup (20 g)
• raw almonds - 1/2 cup (70 g)
• raw, unsalted cashews - 1/2 cup (65 g)
• red bell pepper (de-seeded) - 1 whole
• salt - 1.5 tsp (8 g)
• garlic powder - 1/2 tsp (1.5 g)
• onion powder - 1 tsp (2.5 g)
• crushed red pepper - a few shakes (to taste)

INSTRUCTIONS:

1. Add liquid ingredients to your Vitamix.
2. Then add rest of ingredients.
3. Start blender on low, ramp to high.
4. Blend on high for 6 minutes.

1 cup dates

2 cups oats

2 large baked sweet potatoes

1/3 cup of water (or milk, almond milk, coconut milk)

3/4 cup coco powder

1 cup almond flour or meal

Start with soaking the dates in boiling hot water. Set aside while combining the rest of the brownies.

Add 2 cups of oats into a food processor. After oats are grinded into a powder, pour oats into a bowl and set aside.

Add the following ingredients in order and blend after each:

presoaked dates (pour off water), sweet potatoes, water (or milk), coco powder, almond flour and oats

The batter will be very thick.

If you need a more sweeter taste, add a bit of honey.

Place dough in 8x8 pan with parchment paper to bake.

Cook at 350 for 30 minutes, check for doneness.

Ingredients: 

•   1 avocado
•    2 cloves garlic
•    1 cup of fresh parsley
•    1 cup of fresh cilantro
•    1 squeezed lemon or lime
•    5 slices of pickled Jalapeños
•    ½ cup cashews
•    1 tsp salt
•    ¾ cup water

Instructions:

1. In a blender, add avocado, garlic, parsley, cilantro, lemon or lime juice, jalapeños, ½ cup of cashews, salt, and ¾ cup of water. 
2. Blend then put in a container. This should last 2-3 days in the fridge. 

Ingredients: 

•  Firm Tofu (7 oz)
•   2 Garlic Clove
•   1 tbs of Whole Grain Mustard
•   1 tsp Liquid Smoke or Smoked Paprika
•   1 tbs Apple Cider Vinegar
•   Herb Salt
•   ½ a cup of Water

Instructions:

1. Drain the tofu, then break it down into smaller pieces and add it to the blender. 
2. Add a garlic clove, whole grain mustard, liquid smoke, apple cider vinegar, salt, and a half cup of water. 
3. Blend it until smooth. Add salt if it needs to. 
4. Put the sauce in a jar ready to put in the fridge. This will last 5 days in the refrigerator

• 280g of frozen pineapple chunks
• 3 oz of rum (Don Q)
• 6 mint leaves
• club soda

1. Combine 1st 3 ingredients in your Vitamix blender
2. Start on 1 and slowly increase speed until smooth
3. Pour into 2 glasses
4. Add 2 oz of club soda to each glass

Combine