Licensed Acupuncturist | The New Paradigm in Healing
5/8 cup (1/2 cup + 2 Tbs. crunch or smooth almond butter
3/4 cup brown rice syrup (or other natural sweetner like maple syrup)
1/2 tsp cinnamon
1/2 tsp natural vanilla extract
3.5 cups of Erewhon brown rice crispies
Mix the first 4 ingredients in a mixing bowl. Slowly stir in the crispies, folding the bottom to the top without crushing the crispies. Wet hands and take a heaping tablespoon of mixture and squeeze into small balls with hands.
Makes 40 balls, and takes about 15 minutes to make.
Take a sweet winter squash (like buttercup, butternut, hokkaido). Peel it and cut into cubes. Steam until soft (around 20 minutes).
Put squash in a food processor or blender, add some natural milk like hempseed, almond or rice milk and puree.
Add some maple syrup or other natural sweetener like agave nectar or rice syrup and a few dashes of cardamon. Enjoy!
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1. Place ingredients in a pressure cooker and soak for at least 3 hours.
2. Seal lid and bring up to full pressure over medium heat. Reduce hat and cook on a flame deflector arid cook for 1 hour.
3. Remove from heat and allow pressure to reduce naturally. (You may also boil grain for about 2 hours.)
4. Remove grain and liquid and transfer to a bowl. Store in a container in the refrigerator until use.
5. When ready to serve grain milk, warm over low heat until warmed through.
6. Add sesame seeds and soft vegetables.
7. Place in a sieve and stir gently to extract milk. The consistency for first food should be as thin as mother’s milk.
Variation: You may use other grains such as sweet rice or barley. Try different combinations.
1. Wash seeds. Drain and place them in a dry skillet and stir until all water is evaporated. Then remove.
2. Dry-roast salt in a frying pan for a minute over a medium heat, stirring constantly.
3. Grind fine in a suribachi.
4. Dry-roast the damp seeds, stirring constantly with a rice paddle or wooden spoon, until most of the moisture evaporates and they begin to pop.
5. Place the roasted seeds in a suribachi and grind them along with the ground salt. Grind slowly in a circular motion until 80 % of the seeds are crushed.
Place the water (smaller amount for thicker consistency) and salt in a cooking pot and bring to a boil. Slowly add the cornmeal to the boiling water, stirring with a whisk or a wooden spoon to prevent lumping. Lower the heat, stir it for 15 minutes. Add 1 tbs. corn oil and tamari to taste.
Wash millet (and toast, optional). Bring to a boil and simmer 30 minutes or until water is absorbed. Saute onion and carrot in toasted sesame oil and add after millet has cooked for 15 minutes with 2 pinches of salt. Add celery and oil and tamari to taste at end of cooking, mix.
Variation 1:
Place mixture in an oiled baking dish, glaze top with a tamari/oil mixture and bake in preheated oven at 350 for 20-30 minutes. Serve plain or with gravy or toasted sunflower seeds.
Variation 2:
Millet croquettes. Form mixture into balls with an oiled ice cream scoop. Place on oiled baking sheet and bake in preheated oven at 350 for 20-30 minutes. Serve with gravy.
Variation 3:
Resurrection casserole or “Behold I make all things new casserole.” (A great way to use leftovers.) Take Mixture, or just plain cooked millet and chop up so not lumpy, place in oiled baking dish. Add any leftovers: vegetables, noodles, beans and seaweed dishes. Simmer a few cups of water in a pot, add tamari and a few spices such as thyme, basil, oregano, dill, cayenne… Can rehydrate “Heart line” soy chicken pieces in this liquid. Can also add arame seaweed or chopped green peppers, scallion, or chopped parsley to this liquid. Pour all this over the millet and leftovers and stir. Flatten and top with soy cheese. Bake for about 20 minutes at 350. Everybody loves it!
Wash millet (for fuller flavor dry roast until golden). Bring water to boil, add millet and salt. Bring to boil again, skim off foam, cover, lower heat and simmer for 35 minutes.
1. Wash millet with fine meshed strainer until water is clear.
2. Wash cauliflower and slice into 2 inch pieces.
3. Add water to pressure cooker and bring to boil, add millet, cauliflower and sea salt.
4. Skim off foam.
5. Cover and with high heat allow pressure to come up, place flame deflector under pot and cook on medium low heat for 15-20 minutes.
6. Remove pot from stove and allow pressure to come down by itself.
Can be eaten as is, or can be pureed in a food mill or food processor with a little vegetable oil and tamari to make a delicious mashed potato substitute, can top with gravy.
Cream nut butter with miso or soy sauce, and delute cream with 1/4 cup water. Add scallions if desired. Place over medium heat and add rest of water gradually until thinned to desired consistency. Heat until it boils, 3-4 minutes, stirring constantly. It will thicken, so add more water or other liquid (like brown rice vinegar, lemon, lime or orange juice) until desired consistency is reached.
Combine all ingredients except nuts and simmer for 15 minutes or until creamy. Roast nuts in dry skillet, add to mixture. Serve, or chill and serve with favorite topping (fresh fruit, rice dream…)
