Collected Recipes

Processed in BRK for 15 minutes on setting 2:

• Several chicken pieces with 1/2 chopped onion.
• Debone meat, save liquids.

Then process in BRK for 15 minutes on setting 2:

• 1½ C brown rice
• 3 C water
• 2 T chix broth mix
• ¼ C dried veg mix

To chicken add:

• ½ c cheese powder
• 1½ C chopped broccoli
• 1 c sour cream.

Combine both mixtures. Warm in oven. Serve! Very hearty!

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• 4 c dry pinto beans or black beans
• 1 T turmeric
• 1/8 t cayenne pepper (more if you like spice
• 1 onion
• 4 cloves garlic (pressed)
• ¼ c taco seasoning (but be careful!)
• 6 c chicken broth
• 4-6 boneless chicken thighs or breasts
• 2 cans diced tomatoes
• 2 t cumin
• 1 lemon (squeeze the juice out)
• 2 cups frozen sweet corn
• ¼ cup cheese powder (optional)

Garnishes:

• Sour Cream
• Cilantro
• Corn chips

Soak beans overnight with 2 T salt and a little oil if desired.  This is also the time you can add the turmeric to the chicken and place it in the frig overnight, but this step is not necessary.  The next day, discard your soaking water and place the beans in the pressure cooker with new water about twice as much water as beans.  Bring to pressure and cook for 25 minutes.  Turn heat off.  When the pressure is gone, I usually strain my beans from the bean water, but you can keep some of the bean water if desired to add later.  Leave the beans in the collander and now put chicken into pressure cooker along with chicken broth, garlic, onion, turmeric (if not already done), cayenne pepper, taco seasoning, cumin.  Bring to pressure and cook for 8 minutes.  Remove from heat.  When pressure is gone, remove chicken and shred (use the Bosch if you have it).  Return the shredded chicken to the soup base in the pressure cooker along with beans, corn, diced tomatoes, lemon juice (fresh squeezed is the best), and cheese powder if desired.  You can serve this with sour cream and corn chips, but sometimes I just add the sour cream to the soup if I’m going to take the soup somewhere.  I add 1 cup sour cream, but it would taste good with more too!  Garnish with cilantro if desired.  We also serve this over rice if it’s to be for dinner.

Enjoy!

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• 1¾ cups organic evaporated cane juice
• 1½ cups palm fruit shortening, melted
• 2 eggs
• ½ cup Barbados molasses
• 2 cups freshly milled pastry wheat
• 2 cups freshly milled barley
• 4 teaspoons baking soda
• 3 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• ¼ teaspoon cayenne pepper
• ¼ teaspoon chili powder
• 1 teaspoon salt

In your Bosch mixer with the batter whisks, combine sugar and oil.  Beat in eggs. Mix in molasses. In a separate bowl combine the flour, baking soda and seasonings; change to the cookie paddles and gradually add to creamed mixture and mix well.

Shape into ¾ inch balls, using a cookie scoop makes this fast and easy and provides a uniform size. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10 -12 minutes or until cookie springs back when lightly touched. Remove to wire racks to cool.

Yield: about 14-1/2 dozen

The following abbreviations are used in some of the recipes in our collection. The abbreviations and definitions are listed here. Eat healthy and enjoy!

• ECJ – evaporated cane juice sugar
• EVCO – extra virgin coconut oil
• OCO – organic coconut oil

Use regular bread recipe and fill jar ½ full or a little less. Place jars on a cookie sheet. Let rise. Bake 375° for about 20 to 25 minutes. I would test a jar to see how much it will rise up to the top of the jar. There should be a ½ to ¼ inch head-space after the bread is cooked for the jar to seal.

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• 2/3 cup solid shortening (I would use oil or butter)
• 2 2/3 cups sugar 4 eggs 2 cups canned pumpkin
• 2/3 cup water
• 3½ cups whole grain flour
• ½ tsp. baking powder
• 2 tsp. baking soda
• 1½ tsp. salt
• 1 tsp cinnamon
• 1 tsp ground cloves
• 2/3 cups nuts

Preheat oven to 325°. Cream shortening and sugar until blended. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt, and spices. Add to the pumpkin mixture. Stir in the nuts. Pour mixture into 8 well-greased, wide mouth jars, filling each 2/3 full. Place jars on a baking sheet in the oven. Bake for 30 to 35 minutes. When the bread is done, remove one jar at a time and wipe the jar rim with a clean, damp cloth. Place the lid on the jar, then screw the cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year.

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• 1 cup butter
• 4 eggs
• 2 Tsp. salt
• 6 Bananas mashed
• 2 Tsp. vanilla
• 2 cups sugar
• 4 cups whole grain flour
• 2 tsp. baking soda
• 2 cups chopped nuts

Cream together butter, sugar, eggs. Add dry ingredients, stir in bananas, nuts and vanilla. Spray 8 wide mouth pint jars with cooking spray, filling half full with dough. Place jars on a cookie sheet in the oven. Bake 350° until golden brown. When the bread is done, remove one jar at a time and wipe the jar rim with a clean, damp cloth. Put on lids and rings hand tight. Listen for pop of seals as they cool. This bread keeps on shelf for up to a year.

Combine:

• 7 C warm water
• 7 C fresh flour (preferable soaked & dehydrated)
• 3½ T yeast½ C coconut oil
• ½ C molasses/honey or agave
• 1 C ground flax
• 3 T gluten or dough enhance
• Mix well. Let sponge for 15 minutes – 45 minutes if using spelt flour

Add:

• 1 T Celtic salt
• 10 – 11 C more flour

Mix for 5 minutes, until gluten window is formed. Dough should be sticky to touch.

Make 5 loaves of bread or divide into at least 25 balls for stuffed bread. Roll out each ball & stuff with filling. Fold over & crimp or pinch edges. Bake at 350 for 15 – 25 minutes for stuffed or 30 minutes for a loaf. Can also use for pizza crust, cinnamon rolls, bread braids, buns etc

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• 1 T yeast
• 1⅓ C warm water
• 1 t Real or Celtic Salt
• 1 T oil
• 3 – 3½ C fresh flour
• Cornmeal for dusting

Preheat oven to 500 degree. Mix yeast, water, sugar, oil & 1 1/2 C flour, let sponge 30 minutes. Add salt & enough flour to clean sides of bowl. Mix for 5 minutes or until the gluten window develops. Divide into 6 equal parts & roll into 1/8 – 1/4 ‘ thickness. Allow to rise 30 minutes on a cornmeal dusted counter. Sprinkle cookie sheet with more cornmeal, place dough on sheet & bake about 10 minutes or until puffed and light brown.

Use for making Hot Pockets, as well as, Pie Crust

• 2 C all purpose flour
• 1 C palm fruit shortening or OCO
• ¼ t salt
• ½ C cold water

Cut oil into flour & salt with wire whips. Slowly add cold water until you have a smooth dough, just a few seconds. Makes 2 crusts. Make multiple batches & freeze in a ball. Thaw & roll out.