God said, “I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds.  This will be your food.”   - Genesis 1:29

Be joyful and eat for an abundant life!!

November -- Cooking Class Breakfast Recipes

Healthy eating is important for our physical, emotional and spiritual life.  The speakers at the class stressed the importance of reading labels on the foods purchased.  It is always better to buy foods with fewer ingredients listed.  If one cannot pronounce the ingredients or if sugar is a prominent ingredient, it is best to avoid those foods.  

Exercise is another important part of having a healthy diet.  A great website to use as reference is choosemyplate.gov.  There are many features on this site that include a food and physical activity tracker, weight manager, sample meal planners, eating on a budget and much more.

These breakfast recipes were shared and sampled at the cooking class and now you can try them for yourself!

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OAT WAFFLES  (shared by Mona Dopp)

• 1 ½ cups old fashioned oats
• 2 ¼ - 2 ½ cups water
• ⅓ cup cashew or pecan pieces
• ½ tsp. salt
• 1 Tbsp coconut oil

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Blend all ingredients.  Adjust water content if batter is too thick.  Pour into a preheated waffle iron that has been sprayed with nonstick spray.  Bake approximately 8 minutes each.

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CHUNKY APPLE TOPPING FOR WAFFLES/PANCAKES  (shared by Mona Dopp)

• 2 large or 3 medium oooking apples, peeled, cored and grated
• ¼ cup water
• ½ cup of thawed frozen apple juice concentrate
• ½ tsp cinnamon, if desired

Simmer ingredients until apples are cooked.

VEGAN NON-DAIRY TOPPING   (shared by Mona Dopp)

• ½ package of Mori-nu tofu
• ⅓ can coconut milk
• 1 tsp. vanilla
• pinch of salt
• ¼ cup of coconut sugar

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Blend together, chill and serve.


Marilyn’s Nut Granola  (adapted from 7 Secrets Cookbook)

• 1 cup water
• ½ cup honey or natural maple syrup
• 1 Tbsp. molasses (optional)
• 1 Tbsp vanilla
• 1 tsp maple flavoring (or just add more vanilla)
• 1 tsp salt
• 2 cups pitted dates
• 1 cup almonds
• 13 cups old fashioned oats (42oz carton Quaker Oats)
• 1-2 cups quick oats if needed
• ½ cup shredded coconut
• 1 ½ cups chopped walnuts
• 1 ½ cups chopped pecans
• ¼ cup Chia seeds
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ¼ cup flax meal (optional)
• ½ cup Goji berries (or dried blueberries)

If you want to make it tropical, change the fruit to dried pineapple and dried bananas

1. Put water, honey/maple syrup, flavorings, dates, and 1 cup almonds in the blender.  Blend for about one minute until smooth.  This becomes thick and you may need to help it blend by carefully stirring from the top with a rubber spatula.
2. Place oats and remaining ingredients (except for quick oats) in a large mixing bowl.  Add blended mix to the oats and gently mix together with your hands.  All of the oats should look moist.
   
3. If the mix is too wet, the finished granola will not be tender.  If it is sticking to your hands or feels sticky, add the extra quick oats and work them into the mix.  
   
4. Place mixture in three large sheet pans with sides.  Do not pack it or pat it.  Keep it light and airy
   
5. Place pans in oven at 180 degrees F for about 8 hours.  There is no need to stir it if it is baked slowly.  If the temperature if too high, it will become dark brown or burned on top and uncooked underneath.  Longer, slower cooking will result in an even, golden brown product.  A convection oven will usually give a more tender result.
   
6. Cool completely and place in airtight container
   

Makes about 24 cups.


MILLET BREAKFAST PUDDING  (shared by Mona Dopp)

•  2 ½ cups cooked millet, hot (½ cup millet to 1 ½ cups water, bring to boil, then simmer on low heat of 25 minutes).
• 1 can crushed unsweetened pineapple with juice
• 1 banana
• ¼ tsp salt
• ¼ cup sweetener of your choice (optional)
• 4 cups of colorful fresh fruit such as berries, kiwi or banana
• 1 cup of granola, coconut or nuts for topping (optional)
  

Blend the first six ingredients until smooth.  Allow to cool.  Layer pudding mixture and fruit in alternating layers in individual glasses or a glass bowl.  Top with granola or nuts.  

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