Grains
2 cups boiling H2O
a pinch of salt
1 cup Bulgur
Bring back to a low boil. Cover pot, reduce heat and simmer without stirring until all water is absorbed (about 20 minutes).
Remove from heat and allow Bulgur to stand covered for 10 minutes before serving.
1 ½ cups boiling H2O
1 cup Amaranth
Bring back to boil. Cover with a lid, and simmer For 20 minutes.
Allow to stand Covered for 10 minutes. Yields 2 cups.
2 cups boiling H2O
a pinch of salt
1 cup of Quinoa
Bring back to a low boil. Cover pot, reduce heat and simmer without stirring until all water is absorbed (about 15 minutes).
Remove from heat and allow Quinoa to stand still covered for 10 minutes before serving.
2 ¼ cups boilingH2O
a pinch of salt
1 cup Millet
Bring back to boil. Cover pot reduce heat and simmer without stirring until all water is absorbed (about 20 minutes).
Remove from heat and allow Millet to stand covered for 10 minutes before serving.
2 ½ cups boiling H2O
1 cup pearled barley
Stir. Cover, and simmer for 40 minutes.
Remove from heat and allow to stand 10 minutes.
Rice
2 cups boiling H2O
add a pinch of salt (optional)
1 cup White Rice
Bring back to boil. Cover pot reduce heat and simmer without stirring until all water is absorbed (about 20 minutes).
Remove from heat and allow rice to stand covered for 10 minutes before serving.
2 cups boiling H2O
a pinch of salt (optional)
1 cup Wild Rice
Bring back to boil. Cover pot reduce heat and simmer without stirring until all water is absorbed (about 60 minutes).
Remove from heat and allow rice to stand covered for 10 minutes before serving.
2 cups boiling H2O
1 cup of Red Rice
Bring back to boil. Reduce heat and simmer, covered, until all water is absorbed, about 20 minutes.
Allow rice to stand covered for 5 min. Fluff and enjoy!!
2 cups boiling H2O
a pinch of salt (optional)
1 cup Sweet Brown Rice
Bring back to boil. Cover pot reduce heat and simmer without stirring until all water is absorbed (about 40 minutes).
Remove from heat and allow rice to stand covered for 10 minutes before serving.
Boil in a heavy sauce-pan
4 ½ cups Water
pinch of salt
Once boiling
Add 1 ½ cups Polenta in a steady stream stirring constantly.
Bring back to boil. Reduce heat to simmer, and stir constantly until polenta becomes very thick.
Add any spices you might like (oregano/thyme/cayenne)
Salt to taste
Put polenta into a ceramic dish or a dish that will release it when cooled.
Cool polenta completely, it will be a loaf. (This is the same type of loaf you can usually find pre-made in plastic tubes that look like short summer sausages.)
From here you can slice it and heat in oven
top with whatever! (tomato slices & cheese)
Polenta is very versatile. It can even be used as a pizza crust. Enjoy!!!
Mix in a large bowl
1 +2/3 cups Falafel mix
add 1 ¼ cups H2O
Stir well. Let stand 15 minutes to absorb water. Form into 1 " balls.
Heat ½" vegetable oil to 375 F. Fry balls until brown and crisp (about 3 minutes).
Drain and enjoy in a pita or dipped in tahini sauce.
Mix well in a large bowl
1cup Tabouli
1 1/4 cups H2O
2 tbsp. olive oil
2 finely chopped tomatoes
Let stand 1 hour to absorb water. Refrigerate if desired. Stir and serve.
1 1/2 cups boiling H2O
1 cup Bulk Couscous
Stir. Boil once again, lower heat and cover. Simmer until all water is absorbed. Fluff with a fork. Remove from heat and allow to stand for a few minutes before serving.
1 1/8 cups H2O
¾ cups Bulk Pancake/Waffle Mix
Mix well and cook. Makes 5 Pancakes. Double recipe as needed.
2 Cups boiling H2O
Remove from heat
Add 3 Tablespoons dried thyme
Cover and steep. Strain.
Stir in 1 cup honey when cool (to preserve the living enzymes in the honey)
Store for several months in a covered glass jar in the refrigerator.
Recommended Equipment:
- Stainless steel pot
- spring water
- honey
- Organic Green or Black loose tea
- cloth or paper towel
- rubber band
- gallon size glass fermenting vessel 5 inch diameter opening
- funnel
- pH test strips (pool/spa/fish stores)
- stainless steel tea ball.
1. Bring 3 quarts of spring water to boil in a stainless steel cooking pot (stock pot).
2. Remove from heat; put 2TBS. Organic Green Tea or Black Tea into tea ball. Let steep until tea is room temp. Even if this takes over night. Remove tea ball when cool.
3.Add 2/3-cup honey still in very, very well.
4. When at room temperature pour the sweetened tea into fermentation vessel.
5. Before pouring the cooled tea into the jar, pour 1 cup of the starter tea (which came with the mushroom) into the vessel. Then pour the cooled tea into the vessel, to ensure an even mixture of the tea with the starter. For future batches you may use your own Kombucha tea starter. In the event that no starter is available to you, you may use 8 oz. of Organic, Raw, and Unfiltered Apple Cider Vinegar as a starter.
6. Place the Kombucha mushroom on top of the sweetened, cool tea, making sure that the darker rougher side faces down. (Don’t worry if it sinks to the bottom, it will rise.)
7. Cover Jar with a piece of loosely woven cloth (the mushroom has to "breath". Cotton or linen or paper towel will do just fine.)
8. Secure with a rubber band to keep cloth (or paper towel) in place and to keep out any unwanted bacteria.
9. Place the vessel in a ventilated place to ferment for at least 10 days, without moving it, but away from direct sunlight and kitchen odors, plants and pets. The ideal constant fermenting temperature is 85-89 degree F.
10. At about 10 days remove cover and dip a pH test strip into the tea to measure the degree of acidity it has reached during the fermentation process (degree of acidity to be not less than 3.0 pH). Or taste it. If it tastes good, drink it; if not, continue fermentation.
11. After the fermented tea has passed the tests, it can now be called "Kombucha Tea." Remove the mushroom that has formed on top of the Kombucha Tea. If the "mother" and it’s "baby" are stuck to each other (the baby on top of the mother), separate the two carefully7 and place them in a jar with enough "Kombucha Tea" (as a source of nourishment) to cover it, for future use. However after several batches discard the old mushroom.
12. Pour the Kombucha through a close mesh strainer and a funnel into a glass container. Store the Kombucha in the refrigerator, ready for consumption.
Note: This is just my way. It is tried and tested. There are many recipes that conflict with mine. Feel free to experiment!!!
