Homemade Energy Bars

Peanut Butter Snack Bar
1 cup Dates
1 1/2 cup peanuts
2 TBS unsweetened cocoa powder (optional)
pinch of salt
Place all ingredients in a food processor.When they come together into a paste, you’re ready.Line a loaf pan with parchment, and press the mixture into the pan.Remove paper from pan, and slice into bars

Almond Chocolate Covered Cherry Bars
1 cup whole almonds
2 Tablespoons cocoa
1 1/4 cup dates
1 cup dried bing cherries

Chop the almonds in a food processor until you have a mix of chunk sizes. Add cocoa and pulse once. Add dates and cherries and pulse until well combined. Line a loaf pan with wax or parchment paper, press fruit and nut mixture into the pan and press down firmly. Remove from the pan, cut into bars, and wrap individually in plastic wrap or wax paper, tie with string.
store in airtight container inside the refrigerator or freezer.

Mexican Chocolate Snack Bars
1 1/4 c chopped dates
1 c toasted almonds
1/2 c toasted walnuts (toast nuts in a pan on medium high heat for a few minutes)
3 TBS unsweetened cocoa powder
1 tsp cinnamonpinch of salt
*same directions as above

Cashew Cherry Snack Bar
1 c. cashews
1 c. dates
1 c. cherries
*same directions as above
*my favorite

Blueberry Snack Bar
1 cup pitted dates rough chopped1 cup dried blueberries (or other dried fruit such as cherries, apricots, cranberries)1 cup nuts such as walnuts or pecansZest of 1/2 a lemon (optional depending on type of fruit used)1/4 teaspoon cinnamon
*Same Directions as above


*The longer you process them the more oils from the nuts are released making them gooeyer
*Freeze great, and are great ingredients to have in your food storage. They are fast and require no cooking time!

Thank you http://www.thesisterscafe.com/

peanut butter playdough

*makes 15 servings, kids can have fun playing with their food with this recipe.

3 1/2 c. peanut butter

4 c. powdered sugar

3 1/2 cups honey

4 c. dry milk powder

In a large bowl, cream together peanut butter and powder sugar, then beat in honey and fold in milk powder.

Divide into 15 equal portions and refrigerate until ready to use.

walnut raisin no bake cookies

1 cup raisins

1 cup walnuts

1 Tbsp canola oil

1 c. sliced almonds

In a food processor combine raisins and walnuts. Process until they form a sticky ball. Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. cover and refrigerate for up to three days.

* great healthy treat that can be used with items in your food storage (if you store nuts). This is a very filling and satisfying snack!

Rice Milk

1 cup of brown rice
4 cups of water
Optional:
Flavorings honey, cocoa powder, almond extract, etc.

Rinse the rice well before cooking.
Add the water and rice to a pan and cook the rice gently until the rice is thoroughly cooked and very soft - do not drain the rice.
Use a food processor or blender to liquidize the rice and water mix
Strain the liquid through a piece of cheesecloth or muslin if required (this will create a smooth rice milk)
Add flavorings as desired.

*The proportions of rice to water may vary depending on the type of rice used and your own preference for thick or thin rice milk.
*white rice will work as well, but it will give a thinner milk.

*It is ideal for making white sauces and works well as a dairy milk substitute in many dishes. Rice milk has a naturally bland taste and this makes it ideal for using in both sweet and savory dishes. Can also be used when making ice cream. Substitute milk or almond milk.

whole wheat english muffins

1 (.25 ounce) package active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, scalded
3 tablespoons butter or margarine
3/4 teaspoon salt
1 cup whole wheat flour
3 cups all-purpose flour, divided
1 egg, beaten
Cornmeal


Dissolve yeast and 1 tablespoon sugar in water. Set aside. In a mixing bowl, combine milk, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat well with an electric mixer. Add egg and yeast mixture; beat until smooth. By hand, stir in enough remaining all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place on floured surface. Roll to 1/2-in. thickness. Cut into 4-in. circles. Allow to rise until doubled. Lightly sprinkle an electric fry pan or griddle with cornmeal. Bake over low heat for 10 minutes until nicely browned. Turn and bake 10 minutes longer. Cool. Store in the refrigerator. To serve, split with a fork and toast.

Coconut Milk

2 c. shredded coconut (unsweetened)
1 c. cold water

Optional:
a few pinches of sugar, or a couple drips of honey
a few drops of vanilla

Blend ingredients in a blender on high for about a minute. Strain mixture through muslin. Enjoy!

*Pulp can be used in cookies, or granola.
*Soak the coconut for a little while first to get a creamier milk.
*Shredded, unsweetened coconut is best found at bulk food sections like at Winco.

Nut and or Rice Milk

1/4 c. Almonds (unsalted, unsweetened and best if untoasted)
1 c. cold water

Optional ingredients:
a couple pinches of sugar, or a few drips of honey
a few drops of vanilla extract

Blend very well in a blender (about a min.) on high. Add optional ingredients if desired. Strain mixture in muslin. Enjoy!

*Any nuts will work but cashews and almonds are the best. Rice can also be used to make rice milk.
*For highest nutritional value, soak 4-8 hours or overnight to begin sprouting.
*Leftover pulp can be used in cookies or granola.
*Make it yourself at a fraction of the cost of store bought milk alternatives.

Mexican Brown Rice

2 c. dry brown rice
4 1/2 c. water
3 garlic cloves
2 jalapeno's-red (use seeds for more spice)
juice from 1 lime
2 tomatillo's
3 heads from bulb onions (can use dried onions or regular onions)
3/4 tsp salt

Mince garlic, jalapeno's, tomatillo's, onions. Combine all ingredients in a pot and cook for 45-50 min. or until rice is tender. Tastes great with black beans, avocado's, tomatoes, cheese etc, or with taco's.

*use jalapeno's according to taste. I used two with seeds tonight and it wasn't spicy. Jalapeno's differ greatly in heat from plant to plant.

Brown Sugar

1 cup white sugar
1 tablespoon molasses

Mix well, or if baking cookies for example premixing the two is not needed just put both in when mixing the other ingredients.

Granola

Ingredients:

8 cups rolled oats
1 cup wheat germ
1 cup oat bran
1/2 cup ground flax seed
1 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup chopped pecans

1 1/2 teaspoons salt
1 Tablespoon cinnamon
1 Tablespoon vanilla
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup molasses
3/4 cup honey
1 cup canola oil

1 cup golden raisins
1 cup craisins
*Add any additional dried fruit as desired.

Mix the above ingredients together from the oats through pecans in a large bowl.  Then mix together in a separate bowl the ingredients from salt through oil and heat in a microwave safe bowl in the microwave until warm.  Pour over dry ingredients and mix all together thoroughly. Spread out evenly in two jelly roll pans. Bake in preheated oven at 300 degrees for 20 minutes. Stir and then bake 20 more minutes. Cool and then stir in the dried fruit. Store in airtight containers.

Best Whole Wheat Bread Ever

1/3 Cup honey or agave or brown sugar (if using sugar add extra tsp water)
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.

Thank you Tammy at http://simplehealthytasty.blogspot.com/

Almost Famous Black Bean Soup

1 1/2 c. black beans (measured dry, then cook them) or use 2-3 cans of black beans
2 Tbsp olive oil
2 garlic cloves-chopped up
1 Tbsp onion powder or 1/3 c. diced fresh onion
1 Tbsp. red pepper flakes
1 tsp. sea salt (or salt)
1 tsp ground black pepper
a little cayenne pepper to taste
1 can veggie broth
1 can crushed tomatoes
1 can corn or 2 c. frozen corn
water
tortiallas or tortilla chips
fresh cilantro

*optional on top
sour cream
cheese
Avocado pieces

After your beans are cooked, take about a cup of bean and blend with the can of veggie broth. Return to pot of beans.
In a pan, saute garlic, oil, and red pepper flakes on medium heat till garlic is tender. Put into pot of beans. Add crushed tomatoes, ground black pepper, cayenne and corn and let simmer 10 minutes.

Serve with fresh cilantro and any other toppings and eat with chips or tortillas.

*Add some brown rice for a meal with complete protein instead of tortillas.
*For the most part you can sub most of the ingredients from food storage, powdered garlic, onion, canned items, and homemade tortillas
*If you can't handle the red pepper flakes, cummin or taco seasoning may be substituted

Emy's chili

2 c. dry pinto beans soaked over night
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper

optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips

Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.

Great as a main course, with nacho's or as a dip.

*This serves as a complete protein because of the beans and rice.

Yogurt

Sterilized mason jars with lids
Milk- 2% has the best consistancy (powdered dry nonfat milk is okay, just reconstitute it first)
Deydrated milk- for every quart of milk use 1/2 c. dehydrated milk. This helps helps with the consistancy
3 Tbsp store bought yogurt

optional:
sugar-for every quart of milk do 1/3 c. sugar
Jam-to flavor



Put on medium heat continually stirring. Stir in flavoring-jams, or extracts at 150 degrees, then continually stirring till it reaches 160 degrees. This is to sterilize the milk so that if there is any bad bacteria it will not grow. Let cool for a little while till it is still warm but not hot about 100-110 degrees so that the good bacteria can grow. Stir carefully and slowly about 3 Tbsp yogurt into milk. Mix completely. Pour milk mixture into half-gallon or quart bottling jars. (kerr or ball). close the lids.

Turn oven on for 90 seconds. Any temperature will do, just to warm it up a bit then turn it off. Put the jars in for 8-12 hours. Check every hour to make sure it is warm enough, if it feels cool then turn the oven on for a min to reheat. Then turn it off.

Thickness will vary depending on many factors. It will be fermentated when the milk smells tart and when it is thick. put in the fridge till you are ready to use.

*You can also use a cooler with a heating pad set on warm if you dont want to use your oven.

Yogurt keeps for weeks in the fridge because of the natural preservatives in its cultures.

Easy Tomato Basil Soup

Fresh Ingredients:

Optional Garnishes: Fresh Basil, Parmesan Cheese, Sour Cream

Storage Ingredients:
2 cans tomato sauce (14 oz. each)
1 can evaporated milk (12.5 oz.)
1/4 – 1/2 teaspoon dried basil leaves

Combine tomato sauce, evaporated milk, and dried basil (or substitute with fresh basil if available) and heat. Serve with grated cheese and a dab of sour cream if desired.

(From http://www.idareyoutoeatit.com/)

whole wheat pita bread

2 Tbsp or 2 packages active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
1/2 teaspoon honey
1/4 cup olive or vegetable oil
1 tablespoon salt
2 1/2 c. whole wheat flour
2 1/2 c. white flour
all-purpose flour


In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour and white flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 12 balls and flated very thin. (They will puff up quite a bit). Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.

Or cook on a griddle about 8 minutes, turning once. Will need to flaten.

*White sugar can be substituted for the honey.

Wheat thins

1 3/4 c. whole wheat flour
3/4 tsp salt
1 1/2 c. flour
1/3 c. shortening
1 c water
1 tsp sugar
/14 tsp garlic powder

Mix dry ingredients together. Cut in shortening and add water to mixture. Knead as little as possible to make a somewhat smooth dough. Roll very thin on a cookie sheet. Score with a knife into a desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30 minutes. Let cool and break apart at the scores.

Tamale Pie

1 lb. hamburger or 1 can of ground beef
1 onion chopped or sub. dried onion
1 15oz can tomaties
1 12oz can corn, drained
1 Tbsp. sugar
2-3 tsp chili powder
1 1/2 c. cold milk (if using dry milk, reconsititute)
1 c. chopped green pepper (optional)
1 clove garlic, minced or sub. powdered garlic
1 6oz can tomato paste
1 15oz can olives (optional)
1 tsp salt, dash of pepper
1 1/2 c sharp cheese, grated
1/2 c. yellow corn meal
1 Tbsp. butter (powdered is ok)


Brown ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper.

Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13 inch baking dish.

Make corn meal topping by heating milk in double boiler; add 1/2 tsp salt and slowly stir in corn meal. Cook and stir until thick (about 20 min). Add butter and spread over top of meat mixture. Bake at 375 degrees F for 40 min.

Serves 8-10


*This can be made using only food storage/canned items. Substitute fresh or frozen ground beef for 1 15oz can of ground beef, and use dried onions, powdered garlic, powdered milk reconsituted, powdered cheese and powdered butter (do not try to rehydrate the butter) and omit fresh pepper.

Emily's Granola

Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1 and 1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. milled or whole flaxseed

In a seperate bowl:
1 and 1/2 c. brown sugar
3/4 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.

Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.

*This recipe has more flour to make it much more "clumpy" than sue's granola. Makes a perfect snack with or without milk. Makes almost two full cans.

*optional good mix-ins*
1/2 c. craisins and 1/2 c. almond slivers: add almonds at the beginning with the oats. Add the craisins after you are done baking.

1/4 c. craisins and 1/4 c. dried blueberries: add after you are done baking.

"almond joy flavor" 1/2 c. coconut, 1/2 c. almonds, 1/4-1/2 c. chocolate chips. Add coconut and almonds at the beginning with the oats. Add the chocolate chips after you are done baking while the oats are still warm.

"Pina colada" 1/2 c. coconut, 1/2 c. dried pinapple. Add coconut at the beginning with the oats. Add the pinapple after you are done baking.

I like mixing mine with 1 Tbsp of natural peanut butter just before I eat it.

Sue's Granola

Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1/2 c. whole wheat flour
1/2 c. almonds chopped
1 c. coconut
1/4 c. wheat germ

In a seperate bowl:
1/2 c. honey
1/2 c. brown sugar (you can substitute 1 c. brown sugar if you don't have honey)
1/2 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.

Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.