Naturally Good Recipes

Honey Granola From Scratch

Ingredients:

• 4 cups uncooked regular oats
• 1 cup sunflower seeds
• 1/2 cup whole almonds
• 1/2 cup sesame seeds
• 3/4 cup wheat germ
• 1 small can flaked coconut
• 1/2 cup tupelo honey (or favorite local honey)
• 1/3 cup canola or sunflower oil
• 1 tsp. natural vanilla flavoring
• 2 Tablespoons Water
• 1 Cup dried Apricots, coarsley chopped
• 1 Cup Raisins

In a large bowl, combine the first six ingredients.  Stir honey, oil, vanilla flavoring and 2 tbsp of water together and pour over mixture. Toss well,  Spread mixture onto a lightly greased cookie sheet or jellyroll pan.  Bake at 225 degrees for 2 hours, stirring every 15 minutes.  Add apricot / raisin mixture when GRANOLA is completely
cool. Store in air tight container.

Yield: Approximately 10 cups

Fresh Cultured Kim Chi

Cultured vegetables are an important food staple of Donna Gates' fantastic Body Ecology Diet - the anti-candida diet.  This recipe is along the same lines, lasts a long time in the fridge and can be eaten every day with breakfast, lunch, snack and dinner.  I make a lot at once!

Ingredients:

• 4 heads cabbage, sliced slaw-style
• 2 large onions, sliced thinly
• 6 bunching onions, cut into 1 pieces
• 1 large Daikon radish (can be obtained from Korean or Oriental Grocery) diced into bite sized chunks
• 2 carrots - shredded
• 1" slice of fresh ginger, sliced thinly
• 1 cup of garlic (about 40-50 whole cloves)
• 3 tbsp red pepper powder
• 3 tbsp Sea Salt or Herbamare (I've also used Spike)

Mix cut vegetables in large stainless steel stock pot.  Add sea salt, Herbamare or Spike and Red Pepper Powder.  Mash vegetables with wooden spoon to release the juices.  I just jab the spoon straight up and down into the mixture continuously for about 8 minutes or so, mixing and turning the vegetable mixture over and over while jabbing the spoon up and down.  Cover the pot and let mixture rest for 30 minutes.

While mixture sets, you can prepare your glass jars and lids.  I like to use gallon size pickle jars, but you can use quart mason jars, if you prefer. 

Wash all jars and lids in hot water and let drain.

Mash vegetable mixture down into jar so there are no air pockets.  Keep filling and mashing until jar is filled  to within 1 inch of top. Seal tightly.

Set aside at room temperature for 4 or 5 days.  As natural fermatation commences, mixture will begin to swell to fill 1" gap.  Refrigerate to slow down fermentation.  Open and enjoy!

The culturing of the vegetables causes friendly bacteria to grow which is conducive to good digestive health.  And, besides that ... it tastes extremely good!