Recipes

Brown Basmati Pilaf

1 cup brown basmati rice
1/2 cup dried cranberries
1/2 cup walnut pieces
1/2 cup fresh parsley, chopped
2 cups water
pinch of salt
Rinse rice in a mesh strainer until the water runs clear. Boil the water and add rice and
salt. Cover and reduce heat. After 15 minutes add cranberries and walnuts on top, do not
stir. Cook 15-25 more minutes, until all the liquid is absorbed. Remove from heat, add
parsley and fluff with fork. Cover and let sit for 3-5 minutes before serving.

Lisa Wilson’s Creamy Style Amaranth

1 cup amaranth
1 cup water
1 cup coconut milk
1 cup almond milk
Natural sweetener of your choice

Rinse and soak amaranth over night in water and whey or fresh lemon juice.
Strain in the morning. Simmer on low 15 to 20 minutes, or until all the liquid has been
absorbed. Stir in a splash of molasses, and a bit of honey to taste. Get creative if you
want and puree your favorite fresh fruit or berry in here! Enjoy this healthy whole grain
breakfast.

Orange and Walnut Quinoa

1 1/2 cups dry-roasted quinoa
2 navel oranges, zested
1/2 cup chopped toasted walnuts
2 1/2 cups veggie broth
2 tablespoons flat leaf parsley, chopped
1 tablespoon extra virgin olive oil

Rinse quinoa in a mesh strainer. Combine broth, oil and quinoa, bring to a boil.
Cover and lower heat to low, cooking for 12 minutes. Remove from heat and let stand for
5 minutes. Fluff with a fork and toss in orange zest, parsley and toasted walnuts.
Variations:
Slice zested oranges and serve them after dinner.

Curried Millet

1 cup dry-roasted millet
1/2 cup crushed cashews
3 tablespoons pumpkin seeds
1 teaspoon curry powder
1 teaspoon grated ginger
1 teaspoon sea salt
2 cups stock or water

Boil the stock or water in a pot. Add all the ingredients, bring to a boil, reduce heat to low
and simmer for 20-25 minutes, until all the liquid is absorbed. Fluff with a fork and serve
warm.

Eve’s Favorite Breakfast

3 cups water
1 cup millet
1 tablespoon of whey, buttermilk, yogurt, ke?r, or lemon juice
1 cinnamon stick (or 1 teaspoon powdered cinnamon)
1/2 teaspoon grated nutmeg
A pinch of good quality sea salt (optional)
A few cloves (optional)

If you prepare this the night before, then get it started ?rst thing in the morning, by the
time you are dressed, it’s ready to eat. Flavor it differently for each meal. Save your
leftovers for a great “second-day” porridge. I love this recipe with a little almond milk,
nuts, raisins and a touch of maple syrup.

Place your washed millet in a bowl and cover with water. Add one teaspoon of your
favorite “activator” and allow to sit over night. The next morning, bring 3 cups of water
and all spices to a boil. Add the soaked millet to the boiling water. Reduce heat to a light
boil and simmer 20 minutes.

Variations:
You can flavor this and all porridges by mixing and matching any of the following
ingredients:
During cooking: squash, carrots, raisins, dried apricots, goji berries, almonds, walnuts,
sesame seeds, pumkin seeds, sun?ower seeds.
After cooking: powdered ginger, milk substitute, natural sweetener.

Note:
For a “minute breakfast” make extra grains at night. In the morning, boil 1/2 inch of water,
add some grains and reheat for a minute or two. Add your favorite ?avorings.

Chimichurri Quinoa with Black Beans

1 cup quinoa
2 ¼ cups water
Pinch of sea salt
3 tablespoons vinegar (red wine or apple cider)
2 tablespoons water
2 cloves garlic
½ teaspoons chili ?akes
Salt and pepper to taste
¼ cup extra virgin olive oil
1 cup cooked black beans
1 small bunch ?at leaf parsley

Rinse quinoa. Bring water and salt to a boil and add quinoa. Simmer covered for 20
minutes or until grains are ?uffy and water is absorbed. Make chimichurri sauce: combine After cooking: powdered ginger, milk substitute, natural sweetener.

Note:
For a “minute breakfast” make extra grains at night. In the morning, boil 1/2 inch of water,
add some grains and reheat for a minute or two. Add your favorite ?avorings.

Chimichurri Quinoa with Black Beans

Rinse quinoa. Bring water and salt to a boil and add quinoa. Simmer covered for 20
minutes or until grains are ?uffy and water is absorbed. Make chimichurri sauce: combine
vinegar, water, garlic, chili ?akes, salt, pepper and oil in a blender and pulse until well
combined. In a big bowl, gently mix together quinoa, chimichurri sauce and aduki beans.
Garnish with a few whole parsley leaves.

Sunny Buckwheat

1 cup buckwheat
2 cups water
½ teaspoon sea salt
1 small handful of green beans, chopped
1 yellow crookneck or patty pan squash, chopped
¼ cup roasted sun?ower seeds

Bring the buckwheat, water and salt to a boil. Turn heat down and simmer. Add beans
and squash to the grain after it has cooked 10 minutes. Continue cooking 10 more
minutes. Stir in sun?ower seeds, ?uff and serve.
Notes: Try green zucchini or snow-peas instead of green beans. Try pumpkin or other
seed in place of sun?ower seeds.

Lisa Wilson’s Original Pancake Recipe

Organic Oatmeal Pancakes
2 cups organic buttermilk
½ cup organic whole spelt flour
2 cups organic oatmeal

Combine these ingredients and put in the refrigerator overnight The next morning, add
the following to the mixture:
2 eggs
4 tbsp melted butter
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp vanilla extract

Cook on a 350 degree griddle. Double, or triple this recipe. Freeze the remaining cooked
pancakes. Re-heat on a cookie sheet in the oven at 350 degrees on a busy morning.

Top with fresh fruit or berries, real maple syrup and fresh farm butter for a delicious, healthy morning!

Flour Tortillas

Flour tortillas made a late appearance on the Mexican table and became the bread
staple in the northern states only.

3 cups 100% spelt ?our
1 tsp salt
1/3 cup olive oil
1 cup warm water but not boiling

Combine the flour, salt, and shortening in a large bowl and mix together until crumbly,
as for pie dough. Add water and mix until you can gather the dough into a ball. Transfer
the dough to a lightly ?oured surface and knead until smooth and elastic, about 5 min-
utes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2
hours.

To form the tortillas, divide the dough into 12 equal portions. Roll each portion between
the palms of your hands to make a ball. On a lightly ?oured surface, roll out each ball
into an 8 inch circle. Layer the circles between sheets of plastic wrap as you go.
To cook the tortillas, heat a heavy skillet or griddle over high heat until beginning to
smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other
side until slightly puffed and speckled brown on the underside but still soft enough to
fold, about 30 seconds. Remove and continue until all the tortillas are cooked, stacking
them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to
3 days. The best homemade tortillas by far!

Lisa Wilson’s “Can’t Beat It” Insanely Healthy Pesto

Fresh spinach
Fresh basil
Fresh squeezed lemon juice
Olive oil
Fresh parmesan cheese
Raw walnuts or pine nuts
Fresh garlic

Blend in your food processor and serve over brown rice and steamed broccoli!!