Whole Wheat and Oat Meal Pancake

Whole Wheat &Oat Meal Pancake : Makes 16 (4-inch) pancakes

I adopted this recipe from Whole Foods for the whole family cook book. 

It is very easy to make this batter and it is very moist and healthy!.

I haven't purchased a pancake mix from the store for a long time.

My niece Oura Hill (8 years old) calls this "the special good pancake" and she loves it!

Ingredients:

1 cup Whole wheat flour (I used hard white wheat)
1 cup or less of old fashion rolled oat (or up to 1 cup cooked millet)
2 cups almond milk
1-2 organic eggs
2 tablespoons or more agave nectar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons ghee (add to batter or add to the pan as you make it) I added to a pan.

* The idea is that the flour and oats amount should total 2 cups so when you substitute any grains for that it should be no more than 2 cups total but you can add more milk if it needs more liquid.

Also, try half and half of pumpkin puree with rolled oats.

Directions:

In a large bowl put in milk, eggs, baking power, salt, agave nectar, oat, and ghee (if use it to batter); mix well.
Add flour and beat only until large lumps disappear. Set a side at least 30 minute.

Batter may also be made the night before; store in covered container in refrigerator,
also can keep 3-5 days in refrigerator.

Pour a small amount of battle onto greased preheated pan or griddle. Cook until brown on both sides.

Freeze extra cooked pancakes and heat in toaster for snacks or busy mornings.
May substitute soy milk or organic milk or any combination of whole wheat, rye, buckwheat flour.

Serve topped with any seasonal fruits such as blue berries, strawberries, peaches, apples (see below picture), You can shredded or mush the fruits and drizzling agave or 100%maple syrup on the top of fruit.

Because of the juicy fresh fruits, you don't need as much as syrup!

Ghee

Homemade Ghee or Clarified butter

I didn't have time to show how to make Ghee at cooking class for the Denver friends yesterday.
 But I'll write it down here so you don't need to wait until next class.
There are many resources available about health benefits of clarified butter. But here are some of the benefits I know:
* Higher smoking point: It's 250*C, 482*F. - You can cook and fry with ghee and it will not break down into free radicals like many other oils.
* Lactose friendly: Ghee is made from butter but the milk solids and impurities have been removed so most people who are lactose intolerant have no issue with ghee.
* Doesn't spoil easily: Does not need refrigeration. If stored in an air tight container,
ghee can last up to 6 months. Someone said you can store up to 100 years :)
* Good fat - I read that it can also improve memory.

Ghee can easily be made at home. It takes about 20 Minutes to make one pound of butter of ghee.
Also the nutty taste makes a great topping for foods like popcorn, bread, rice, and stir fry veggies.
Remember ghee is still a fat. It is however, the preferred choice of oil for cooking, and the best choice of replacement for using as spread for toast and pancakes.

1 lb Organic unsalted butter
makes about 2 Cups of Ghee

Put 4 sticks of butter in a heavy 2 Qt. pot and melted on medium heat stove.

Bring to boil and turn heat to medium low.  Do not cover the pot. Skim off white foam that is forming on top of the butter.

When it stops foaming, and turns to clear yellow you will notice the milk is solid on the bottom of the pan and will be slightly brown in color. Simmer uncovered for about 15 minutes.

Keep a close watch on the ghee and remove from the heat when it's done. (If overcooked, it turns brown and starts foaming and will overflow.) Let it cool until it is just warm.

Carefully pour into a dry glass storage jar.  Discard the milk solid left in the bottom of the pan. 

When the ghee is completely cool, cover tightly and store in a dry place.

Remember it does not need to be refrigerated!

Now you can fry millet patties with your very own homemade ghee!
The Recipe for millet patties was posted earlier.

Asian Dressing

Asian Dressing

I made asian dressing for the Quinoa salad in an earlier post. Today in our cooking class we had so much fun learning new things. We made asian dressing to show all the many delicious foods you can add it to. I am posting the recipe again by itself so it is easier to find as promised.

Thank you for all of you who came to my cooking class today!

Ingredients:
1/4 cup Raw unfiltered apple cider vinegar
1/3 cup Brggs liquid aminos (healthy choice soy sauce)
1/2 cup, more or less cold pressed extra virgin olive oil
1 clove minced garlic
2 teaspoon agave nectar
1/4 teaspoon fresh or powder ginger
Optional: 1/4 teaspoon roasted sesame oil, pinch of cayenne pepper

* Liquid aminos is heavier than olive oil, so it sits in the bottom, therefore, You should mix the dressing well each time you use it.

Here is a picture of the asian dressing and the container I use every time I make it. I have found this mixer to be very convenient and easy to use even my kids know how to mix it because all of the ingredients are listed right on the side. It is from Pampered Chef. If you are interested, I would be happy to order it for you.

Asian dressing can be added to:

Any green salad

Millet patty

Baked potato

Zucchini vegetable roll
Spring roll
Sushi and California roll
Pasta salad
Good for dipping bread
Pot stickers and many more!
I will be posting the recipes for all of the above in the near future. So keep checking back to see new recipes.
Have a wonderful weekend!

How to sprout Mung Beans

Sprouting Mung Beans

I've been sprouting seeds, wheat, and mung beans at home for many years. I love adding sprouts on salads, sandwiches, stir fried vegetables, and fresh no bake pizzas. Combine sprouted mung beans with cooked quinoa. There are so many possibilities! It takes around 5 days to grow and they don't require much attention. It is lots of fun watching them grow every day, and just in 5 days you can add it to your meal! Fantastic!

They contain a concentrated amount of key vitamins and minerals such iron, potassium, folate and vitamin C. They are also a good sources of protein.
Eat fresh sprouted mung beans quickly because the longer you store them, the more protein and other nutrients they lose.

I was busy eating fresh produce from garden all summer long. Now My garden is almost done and getting ready for winter but I still can eat fresh sprouts in the winter time.

I am excited to share my mung bean sprouts pictures that I've been taking!
It's very cute and makes me smile. You will not fail!

Items you will need:
A quart size canning jar and *ring and screen
1/3 cup of *mung beans

* I like to use a circle cut from a plastic screen. It was left over from my storm door screen.
You can even use a piece from a bag of onions or potatoes.
Trace and cut out the circle and put inside the ring.

* Mung beans can be purchased from any natural grocery store or Asian grocery store.

Put mung beans in the jar and fill with water 1/2 way. Screw the lid onto jar.  Let them soak for 8 hrs. or you can leave it overnight.

After 8 hours soaking the beans, rinse and drain all the water out couple times.  

Repeat these simple steps every morning and every night for 5 days. It only takes a few minutes to do and the results are more than worth it!

You should lay it down in a shady place by the sink and on its side to make more room to grow.

This also helps you to remember to rinse and drain while you are in the kitchen.  If your kitchen doesn't have shady dark place, you can cover with towel to avoid direct bright sunlight.  They like shady dark place!

This picture below is after 2 days

These pictures are after 4 days! Getting excited! You could use them at this point, if you can't wait any longer.

After 5 days!!!!!

It will be 1 or 2 days early or later growing time, It depends on your house temperature, but if you see leaves from the head of beans put closed lid on it after you drain all the water out. Keep it in the refrigerator to stop it from growing until you use it. 

You can add to your salad, sandwich, stir-fry, .... much more!  Enjoy it!

* You can sprout any seeds such as alfalfa, clover, radish using same directions.

Frozen minced garlic

Frozen minced garlic

 I am a garlic lover. Not only for the flavor it gives food, but also the amazing benefits for our body!  I have found out that it is easier for me to use garlic, since I have been using it a lot of garlic in my cooking, especially when I don't have time to peel the garlic and mince it to use in my recipes.
This way, it's always ready to add to your cooking. I'm happy that I always have minced garlic ready for me! You can use a fresh head of garlic from the store, or to make it even easier, you can buy already peeled garlic in a jar. I hope this helps you while you are working and your busy schedules to make life easier and still get the benefit from garlic for your body. This winter, get some benefits from the garlic, that kills cold and flu viruses!


You need:              

5 heads of fresh garlic or 35 cloves of peeled garlic

Garlic press or food processor
Sandwhich zip lock bag
A cup and A knife

* Here is how I peel garlic: Break the cloves down from the garlic head and press the garlic with the knife laid flat. Then the garlic skin will easily come off.

And wash the peeled garlic. Trim the ends of the garlic with paring knife.

Place the plastic bag in a cup and fold the top over the lip of the cup, Mince garlic with the garlic press into plastic bag in the cup or food processor the garlic and scoop them into the plastic bag.

Pressed minced garlic with your hand in the bag thin flat like the picture below and freeze it.

But if you don't have a garlic press or food processor you can use your hand.

Press peeled garlic with knife, same as peeling garlic skin to mash flat and then chop it.

 You don't need to thaw the garlic when you use it. Just brake a piece of the chunk of garlic from the frozen bag and add to your cooking!

* 1 sandwich bag of minced garlic (30-35 garlic cloves) makes around 5 1/2 tablespoons.
   2 cloves mined garlic makes 1 teaspoon.

Spicy Green Beans

Spicy Green Beans

This recipe is all thanks to my sister who lives in Arizona! Two year ago, She wants to try cook green beans different way on thanksgiving dinner. It turned out really good and everyone loved it! Since then I make green beans same way all the time. I don't know where she got this recipe but I changed to the healthier way.  I made spicy green beans at summer family camp and mother's seminar at Idaho. Also I made spicy green beans at a church potluck dinner yesterday. Many people asked me for the recipe. More flavorful than tradition way and red pepper flakes add on little kick to it! You can adjust it more or less spicy.

So here it is!

Ingredients:
1 tablespoon or less sesame oil
2 cloves *garlic, thinly sliced
1 pound fresh green beans, trimmed
1 tablespoon agave nectar
2 teaspoons braggs liquid aminos (natural soy sauce alternative)

1 teaspoon or less crushed red pepper flakes
Optional:
1/8 teaspoon fish sauce
1/2 teaspoon roasted sesame seed

*For garlic lovers like me, double or triple the garlic portion! and you can use round slices instead of thin strips if you would like.

Directions:

Heat sesame oil in a wok or large skillet over medium-high heat. Add garlic, and cook until the edges begin to brown. Add the green beans to the wok, cook and stir until the green beans begin to soften, about 5 minutes. Add agave nectar, liquid aminos, fish sauce, pepper flakes. Continue cooking and stirring for several minutes, until the desired degree of tenderness.
you may covered lid to shortened cook time but don't forget to stir!
Remove to serving dish and sprinkle with sesame seed on the top! Yummy!


Happy cooking!

Millet Patties

Millet Patties

Millet is one of the oldest grains known to man and one of the most useful. it is alkalizing to the extent that it balances places in the body that are too acidic. Millet is anti-fungal and anti bacterial. It is very healing to stomach, spleen, pancreas, and kidney. It's excellent for treating and controlling candida. It kills bacteria in the mouth so it's great for sweetening the breath. It helps control diarrhea and other digestive upsets. Millet soothes morning sickness and prevents miscarriages.
It's contains iron and magnesium, excellent source of protein, is high in fiber, improves wound healing, and is rich in zinc. Also it helps prevent elevated blood pressure, heart disease, high cholesterol, iron deficiency anemia, strokes.

Are you wondering why you and your family aren't eating it? Well, it could be because you don't have a clue how to prepare it. It has been passed over by our culture.
Millet is a mild tasting grain that has been a staple in Africa and Asia for thousands of years. Some millet is grown in the United States, but it has never been as popular in this country as other grains. That's starting to change as people learn just how healthy it is.
Millet is one of the most nutritious grains.
The tiny, yellow, bead-like grains that kids will know as bird seeds.

 Here is the simple recipe that will let you become acquainted with its benefits.
My brother in-law shared this recipe in his cooking class 10 years ago. Thanks to him!
This is our favorite way of preparing millet. Kids absolutely love them with a little organic catsup on them. You won't be able to resist them.
 1 cup millet makes 16-18 patties ( it depends on the size of the patties). I made them this morning,and my sons Mark and Nathan ate them all!!! Nothing left for me and my husband :(

Ingredients:
1 cup Millet, soaked
2 cups Water (or 3 cups for without soaking Millet)
1-2 Tablespoon Braggs liquid Aminos
3 Green Onions, finely chopped
1 carrot, grated and chopped
2 teaspoons Ghee (clarify Butter)
optional seasoning: 1/2 teaspoon each of basil, salt, black pepper

Directions:
soak millet for 2 hours, rinse well and drain. Cook millet in 2 cups of water. You basically cook millet just like you would rice. It takes about 30 minutes. The millet should become the consistency of mashed potatoes.

In a big bowl, add all ingredients together and mix them well.
Make patties about the size of hamburger patties or cookies.

 Lightly fry in one teaspoon of Ghee 2-3 minutes until golden brown and flip to other side, do the same way with rest of Ghee. ( don't flip back and forth)

Serve with catsup, braggs aminos, or for those with a sweet tooth try with agave nectar for breakfast!
Or Serve with a green salad for a light lunch! delicious! Enjoy it!

Seasoned Beet Greens

Seasoned Beet Greens

I harvested some of beets from my garden today! It is looked so fresh and beautiful. It made my day! I love beet greens more than beets. Save the greens and make a delicious side dish!

Ingredients:

2 cups blanched and cut beet greens (about 1 bunch of fresh beet greens)
1 1/2 teaspoon soy sauce (Liquid Aminos)
1 teaspoon toasted sesame seed
1/2 teaspoon toasted sesame seed oil
optional:
1 clove fresh minced garlic or garlic powder
1/2 teaspoon apple cider vinegar

Directions:

Add 8 cups of water in a 5 quart pot, bring to boil. First separate stems and greens, then add stems to the boiling water for 1 minute. Add greens for another 2 minutes. Cook together so beet greens are soft but still have crunch.

Remove beet greens from boiling water. Put in cold water to stop cooking and rinse it couple times with cold water, then squeeze water out. Cut beet greens about 1 inch.
In a large bowl, add beet greens, liquid aminos, sesame seed, and sesame oil, mix well with hands and set aside for at least 30 minutes to absorbe the seasoning in the stems before serving.

Potato and Leek with Scrambled Egg

I had some of left over cooked potatoes in the refrigerator so I made a perfect breakfast!
But you can make it for lunch or even for dinner.

Potato and Leek with Scrambled Egg

Ingredients:

1 1/2 teaspoon ghee

2 cooked or baked Potatoes

1/4 red or white onion, sliced 

1/2 cup up to 1 cup sliced Leek

1 egg

Salt and Pepper to taste

* Oven dried tomatoes (optional), or fresh ripe tomato from your garden

Directions:

In 10" fry pan, add 1 teaspoon ghee and sliced potatoes, sprinkle salt and pepper, cook until both sides are brown, add onion and leek cook until onion is soft, also add tomato. make a space side of pan add 1/2 teaspoon ghee and scrambled egg, scramble the egg, then combine with the potatoes.

Quinoa Salad

Quinoa Salad:   4 servings

Ingredients:

For Quinoa: The Quinoa can be made ahead of time and refrigerated, Quinoa must be cool for salad

1 cup Quinoa

2 cups Water

1/4 teaspoon Salt

1/2 teaspoon Curry powder

1/2 teaspoon Tumeric

* 1 cup Quinoa makes 3-3 1/2 cups cooked Quinoa. 

* Can keep in refrigerator for 3-5 days.

For Salad:

1 head romaine lettuce ( or mix with any greens, like spinach, spring mix, kale.....)

1 carrot, shredded

1 cucumber, sliced

1/2 red bell pepper, slice

1 cup cherry tomato, cut in half

1/2 avocado, sliced or chopped

1 cup grapes, cut in half

1 apple, green or red, sliced

1/4 onion, sliced thin, soak in the cold water 10 min. and rinse well

1 bundle of cilantro

1 lime, wedged

optional: nuts or seeds and dry cranberries

Asian Dressing:

2 Tablespoon apple cider vinegar

2 1/2 Tablespoon soy sauce (Braggs Liquid Amino)

1 Tablespoon extra virgin olive oil

1 small clove minced garlic

1 teaspoon agave nectar

1/2 teaspoon minced fresh ginger

Directions:1/8 teaspoon sesame oil

 pinch of chili powder

Soak Quinoa for 15 minute in cold water and rinse well, drain with fine strainer. Place in 2.5 qt. pot with water, add salt, curry powder,and turmeric. stir it.

Bring to boil ( watch it so it doesn't overflow) 1 minute, turn the heat down to medium until the moisture is almost gone. ( around 10 minute)

Turn heat down low and simmer 10 minute.

allow to sit five minutes, fluff gently with fork, and set aside to cool. Place in Refrigerator to chill while the salad is prepared.

In a big bowl mix salad ingredients except apples and lime wedges, add half of dressing, lightly tossed.

 On the platter laid prepared salad, place cooked quinoa on top of salad, garnish with extra cilantro,  lime wedges, and  apple slices  around platter.

serve with side dish,  rest of cooked quinoa and dressing.

* Dressing with extra olive oil  is also good for dipping bread