This his recipe incorporates my recipe for slow and low crunchy roasted almonds and Raw yogurt. I use a crock pot as it is convenient, but you can also use a large pot and place in a warm spot, like oven with light on overnight. By “soaking the oats” you are letting the oats break down anything that may be difficult for the body to digest. This allows for your body to be absorb nutrients from the oatmeal without stressing you system by the oatmeal so that your body may be more easily nourished. The raw yogurt in this recipe adds further nutritional benefits. Feel free to play with other ingredients with this simple basic recipe. Enjoy!
- 2 C Oats
- 1 1/2 C Water
- 1/2 Raw yogurt
- 1 tsp Salt
- 1 tbs Maple syrup
- 2 tbs Butter (if desired)
Place Ingredients in crock pot. Stir to incorporate. Leave on warm setting for 6-12 hours, overnight. Serve topped with crunchy almonds, milk, or fruit!
This recipe is was a revelation to me! I learned about this through the “Nourishing Traditions Cookbook” Almonds lose their heart healthy fats when roasted at high temperatures. This recipe requires soaking the almonds in water for 6- 12 hours. This process is also known as “sprouting.” By doing this you unlock the foods nutrition potential as your body is more able to break down and absorb nutrients. By placing these soaked or “sprouted” almonds in oven at very low temp for long period you are also preserving their heart healthy fats. I love the taste and crunch of these almonds more than those that are roasted and seasoned. This is a standby snack for myself and our family. It helps keep the body satisfied by providing the right balance of fat, protein, fiber and nutrients. I am fortunate to live in the central valley where almonds are prevalent and I have neighbors and family almond ranchers! My lovely sister and brother in law bring me a 25 lb box of fresh almonds from their ranches. If you are looking for a good cause along with your purchase of almonds visit Farm to Kids online to purchase! Art to Feed supports all local farmers and needs, so blessed to tie in local farmers with our recipes!
- 4 C Raw Almonds
- Filtered Water to Cover
- 1 tbs Salt (non iodized)
Place almonds in bowl and cover with water until covered with 1 inch of water above almonds. Soak for 6- 12 hours. Drain water, place on baking sheet and pat dry. Sprinkle with salt if desired. Place in oven at 135- 150 F for 12- 24 hours. Place in air tight container and enjoy!
The Dairy is my husbands workplace. Not mine. He works day in and day out, on nothing much more than faith and a love for what he does. My boys enjoy going there and working with dad too. Where does that leave mom and Lilly May? I am the support at home to a farmer and I know my role is crucial to the farms success, but I feel left out. I am a doer. I like to get dirty, put on my boots and get to work. Sometimes you can’t wait for an invitation. Sometimes you have to make your own opportunity. I needed a reason to be at the dairy. To get to know employees and serve the dairy in more than just the role of wife at home.
A few mornings ago I told my boys; “Get your gardening gloves! We are headed to the dairy and planting a garden by our old house.” The boys were excited and so was I. I called to let the men know. The answers I got where; “nothing will grow there”, and “take care of the garden you have at home, and, “you have enough going on.” Silly men, don’t they know that will only make me try harder! Kids loaded up, we got what was left of any vegetables at the nursery (for a 50% discount as most of it was wilted away) and headed to our spot; shovels, gloves, hoes and vegetables in back. We got to work. I have never been so proud of my children’s little hands. Lilly had a blast getting dirty and petting the cows. Our little garden may not survive. It may not be enough to share with all the employees, it may not bring people together, and it may not work out. In more ways than one. But our job is to have faith, to take care and create where there is none, and to give of ourselves. To love who we are now and where we are at. To not depend on others to create an opportunity or place blame on them when there is not. It is within each of us and we can do this through the smallest things. A garden, a painting, a word, a meal. Rather than staying at home being unhappy at my husband for not creating an opportunity for me, I decided to do this myself. It may be silly but I felt pretty damn good doing it.
Our cucumbers are growing out of control! This is an excellent way to use cucumbers, tomatoes and other veggies in you garden for a fresh easy dinner. Make extra and save to bring a neighbor in need! I chose to use our small yellow pear tomatoes to add a golden color and mild taste that doesn’t over power the cucumber. You can also use other tomatoes, but I love the color and lightness that these tomatoes add to the soup. Serve cold with a spring of mint for a refreshing summer meal loaded with nutrients. My kids love this soup and it makes me happy to know they are getting a good serving of vegetables hidden in this creamy broth. I use our raw yogurt for a creamy texture, a great taste and for the health benefits. You can add a few other seasonal veggies you may have in your kitchen or garden; celery, onion, garlic, bell pepper etc, but keep the main focus on the cucumber!
- 2 to 3 Large Cucumber- Skin On
- 3 C Pear Tomatoes
- 3 Garlic Cloves
- 3 Small Mild Peppers (e.g-Anahiem,Bell)
- 1 Zucchini
- 4 C Chicken Stock
- 1 C Yogurt
Roughly chop up vegetables and place in large stock pot. Add olive oil and salt and pepper,
cook on high until tender and cooked through. Add chicken stock to cover and yogurt. Simmer for 30 min. Let cool then place in blender. Cool in fridge and serve cold with spring of mint. One of my children requested it be served hot and that is just fine also! Enjoy!
These cook up in a snap and are easy to assemble. I used pretzels because I ran out of Panko, (my favorite; a japanese style bread crumb). The pretzels tasted great with the pork and added a nice crunch. You can use anything you have on hand for the breading; breadcrumbs, Panko, crackers, pretzels. I always like a challenge to avoid another errand just for an item or two, and feel very resourceful and creative in using what I already have! It doesn’t always work as planned, but it’s fun to try! The pork is marinated in my raw yogurt, lemon salt and pepper and that’s it! The longer you marinate these the better. These were marinated for about 6 hours and turned out tender, you could do this overnight or a couple of days even better! These chops are a really thin boneless cut that is perfect for breading. I place in oven because, well, I hate the effort and mess of frying food on the stove top. Put them all in a pan (bottom covered in foil so no mess) and that’s the extent of it.
- 4-5 Thin Cut, Boneless Pork Chops
- 1 c Yogurt
- 1 tbs Salt
- 1 tbs Fresh Craked Pepper
- Juice of 1 Lemon
- 4 C Pretzels
- Olive Oil
Place pork chops in Ziploc bag and add yogurt, lemon salt and pepper. Fun part; pound with fist or smooth part of meat tenderizer to help tenderize and flatten a bit. Marinate for 3-24 hours. Preheat oven to 425 f. Pour olive oil 1/4 way up in the bottom of a 9″ x 13″ dish. Place pretzels in Ziploc bag. With rolling-pin roll over bag to create “crumbs” you will have some larger pieces and this is OK! Add marinated pork chops to crumb bag, one at a time, and shake. Remove and place in dish, leaving room around each pork chop. Repeat with all pork chops and place in oven for 10 minutes, turning each pork chop and cooking for an additional 10 minutes. Remove from pan when done and allow to drain on paper towel before serving!
These simple sandwiches are great for a quick family meal after a busy day! I use our raw yogurt along with mayonnaise. If you would like use all yogurt by all means! I tend to love the mayonnaise taste and the yogurt adds a little tang that goes well with the sweetness of a BBQ sauce. Use any sauce you prefer, you really can’t go wrong here. Our baby arugula is growing so well this year, and I love adding it to sandwiches for a little kick. Top this poor-boy with fresh arugula and cabbage, or any veggies you have on hand, and you have a meal!
- 2 lbs Pork Serloin Roast
- 2 c Favorite BBQ Sauce
- 1 tbsp Chicken Bouillon
- 1 Bottle of Beer (recommend Sierra Nevada, or beer of your choice)
- 1/4 C Spicy Mustard
- 1 /2 C Mayonnaise
- 1/2 C Yogurt
- Salt and Pepper to taste
- Fresh Seasonal Vegetables ( Cabbage, carrots sliced, cucumber, bell peppers, arugula) to Top.
Place Pork in Crock Pot, cover half way with water. Add beer, BBQ sauce and chicken bouillon. Whisk together. Add more water to cover if needed. Set Crock-Pot to desired length of time. When finished remove, cool and shred with fork. Add remainder of BBQ sauce, mustard, mayonnaise, yogurt salt and pepper. place on rolls and add sliced vegetables. Enjoy!