Sourdough-Coconut-Chia-Flax-Craisin-Nut Bread Pudding

I think I've finally found my source for Sourdough Bread! Last time I shopped at Costco, I discovered huge loaves of it that seem similar in quality to those I've bought in bakeries.

13oz. sourdough bread

Cut this in cubes then dry in the oven at 250° for about an hour.

In a big bowl, combine the following:

1c chopped pecans

1/2c sprouted pumpkin seeds

1T pumpkin pie spice

1t Himalayan salt

2T chia seeds

2T ground flax seeds

1T Mexican vanilla

1/2c brown sugar

8-10 oz. coconut milk

1T apple cider vinegar

2 Pasture Raised eggs

1c craisins

4oz. total - melted coconut oil and EVOO

Once the bowl of ingredients is well combined, add the dry bread cubes, mix well and quickly, then pour into a 9"x13" glass pan and bake at 400° for 25-30 minutes.

Mmmmm!
This turned out really well, and is probably one of the healthiest bread puddings I've ever made! . .Lin

Seeds, Nuts and Rice 'Cereal'

½c quinoa

¼c white rice

¼c chopped walnuts

2c water

2T ground flax-chia seeds

½c dried fruit - chopped

1t pumpkin pie spice

⅛c± coconut sugar

1t pure-real vanilla

Combine the first group of ingredients in a heavy-bottom dry pot - no butter, water or oil.  Stir over medium heat until the seeds and nuts brown.  You'll hear the quinoa snapping as it gets close to being toasted just right.  Stay with it.  It goes from 'just right' to burnt in no time!

Remove from the heat and allow to cool before adding the next group.  Stir, cover and simmer on low, about 20 minutes, or until the water evaporates.  Stir in the vanilla and serve. . .Lin

Salad Season

In my house, Salad Season is all year long, just like Soup Season.  This was my great find today, while at our local organic grocery store - this awesome sprouting jar!  A half gallon jar, which is probably overkill since I live alone, but I'm pretty sure that whatever I sprout, I'll eat before they get funky.

I bought 4 seeds for sprouting, my favorite, green lentils - which have a really nice peppery flavor, mung beans, radish and broccoli seeds.  All organic.

Today I'm only using the lentils and mung beans (in the bags) - one part, consisting of a mix of those two, into the jar, followed by three parts warm water.  Always stick with similar sizes, or you'll have some big ones that are rock hard mixed in with little ones that are perfectly sprouted.  The smaller they are, the faster they sprout.

I hope you try these on whole grain bread sandwiches and salads for a great, spring-fresh flavor, vitamins and lots of protein. . .Lin

Chewy Granola Bars

½c slivered almonds

2c   oatmeal

½c milled-ground flax seed

½t  baking soda

¼c butter

¼c TOASTED sesame oil

¾c craisins

¼c maple syrup

1t    vanilla – optional

Rough process almonds then do oatmeal separately until the oats are well ground. Combine in medium bowl with flax seed and baking soda. Melt butter and toasted sesame oil together. Process craisins with a little of the butter-oil mixture. Add the chopped craisins and remaining ingredients to the bowl. Stir well then press into an 8x8” glass pan. Let stand 15 minutes then bake at 325° for 20-30 minutes until lightly browned. Cool 5 minutes then cut into squares or bars. Cool completely, chill several hours, before serving. . .Lin

Broccoli, Seeds and Beans

If you're trying to cut down or eliminate meat from your life, you may be surprised to find out how much protein is found in seeds, nuts, vegetables and beans. This lunch contains about 40g of protein – all from vegetable sources.

½ can of black beans – drain rinse in hot water

1 lg. bunch of broccoli, peeled stems and florets

1/3c roasted-salted pumpkin seeds

1-2T butter

parsley and tomatoes

Steam the broccoli until the color brightens. Drain the water, add butter and pumpkin seeds. Stir until the seeds start snapping. Serve with heated beans, tomato slices and parsley. Parsley is loaded with vitamin C and A and is also good to end a meal with since it's a natural breath freshener. . .Lin

Ground Flax Seed Granola (gluten free)

Flax seed is an excellent source of omega-3 fatty acids.  The seeds, which are often found whole in commercial granolas, must be ground into meal.  Our bodies can't breakdown the coating on flax seeds.  When eaten whole, their benefits are never tapped since they go through our systems, undigested.  Ground flax contains volatile oil that keeps best when stored in the freezer.  Actually all nuts and seeds should be refrigerated or frozen to keep their oils from turning rancid.

2c     long cooking oats

1/2c  slivered almonds

1/2c  ground flax seed

1t      ground cinnamon

1/4t   salt 

3/4c  fruit-juice-sweetened craisins -

          or raisins - dark or golden

1/2c  unsweetened shredded coconut

2T     dark, toasted sesame oil - 

         or melted coconut oil

2-4T pure Maple syrup - 2T for raisins

         4T for craisins

1/2T pure vanilla

In a non-stick pan, dry toast the oats and almonds, shaking-stirring constantly, over medium-high heat, about 5 minutes.  Add the ground flax seed, remove from the heat and continue to stir.  Cool slightly then sprinkle on the salt, cinnamon and mix well.  Stir in the craisins and coconut, mixing well.  Add the 3 remaining ingredients, combine well then spread in a 9"x13" baking pan.  Bake at about 185° for 15-25 minutes stirring the granola several times during baking.  This process isn't so much to 'cook' but to heat and dry the granola out.  Remove from the oven and continue to dry in the baking pan.  After an hour or two, put granola in Ziplock bags or airtight plastic containers and store in the refrigerator. . .Lin

Dressed-Up Granola

Morning is not my best time.  I usually wake up achy, stiff and a little cranky.  I also don't like making breakfasts.  So, what normally happens is I make coffee and drink way too much.  I get shaky then realize I'm hungry.  By then the acid from the coffee has made me feel nauseated as well.  Lovely!

A far better plan for people like me is to start with some good tea and a couple different ideas for something quick and healthy.  A scrambled egg or two with part of an onion and some chopped up ham, a piece of nutty-grainy bread is one approach.  Another would be a little granola with plain Greek yogurt or milk with some nuts or seeds and dried fruit.  That was my pick for today:

1/2 c  crunchy granola

a handful of raisins and slivered almonds

1/2 banana

a little milk

". . .Salad. . .

For me, when I'm craving a salad, perfection is my 5 Ingredient Salad.  A lettuce mix, tomatoes - all colors, avocado, onion, cucumbers.  Any variation on this is just great with me.  However, 'salad' may conjure up all sorts of images, potato, jello, coleslaw, Caesar, Italian Bread Salad, or one with pasta, prosciutto, cheese, turkey pastrami, etc.  It might include, tuna, croutons, raisins or craisins, olives, seafood, artichokes, seeds, nuts, chicken, hearts-of-palm, or any combination of the above.  The important thing is to be creative and use good quality, fresh components.

Today, since I had leftover Tamari-Garlic Chicken for lunch, I decided a 4 Ingredient Salad (no lettuce mix) with Sunflower Seeds and Swiss Cheese, was just right for dinner.  One of my favorite Burgundy Poppy Seed dressings was getting toward the bottom of the bottle, so I added some White Balsamic Vinegar and it was just perfect. . .Lin

Summer Squash

1/3 c  sunflower seeds

3 Patty pan squash

1 med. zucchini

1/3 c sliced peppers

1 med onion

1/3 c sun-dried tomato pesto*

Dry toast the sunflower seeds in a non-stick pan.  Slice or chop all the vegetables.  Combine all the ingredients, except pesto, in the pan with a little white wine and butter.  Simmer, covered until vegetables are almost translucent.  Add pesto, *(not shown) heat on high, uncovered,  another 5 minutes.  Serve with grated Parmesan. . .Lin

Symmetry - My Perfect Dinner For Today

Quick, easy - I didn't measure - just started cooking.  Right before it was done I decided to take a picture and post it.


2  perfect little ears of Jim's corn from Farmers' Market

2  perfect handfuls of edamames

1/2  can  perfect blackeyed peas

1/2 c ±   perfect sunflower seeds

Simmer everything but the blackeyed peas, in a little water for 10 minutes.  Add the peas, cook another 2 minutes.  Drain, add a little butter, mix, salt, pepper. . .If I were more of a Cave Woman I'd eat this right out of the pan. . .(maybe I will). . .ahh, Perfect!  :o) . . .Lin

!!! Sardine Salad !!!

Lettuce Mix - Be Creative!
  this one is cabbage, onion and 2 or 3
  different types of lettuce
1-2            pickling cucumbers

1/4-1/2 c  sunflower seeds

1  7oz       'tin' of sardines in spicy tomato sauce

Lemon-Olive Oil Dressing

This makes 2 big salads.  In each bowl, start with a big handful of lettuce.  Add sliced cucumber, sunflower seeds and sardines broken up a little.  Use 1/2 a tin for each salad.  Drizzle on some of the tomato sauce and some Lemon-Olive Oil Dressing (recipe was posted here earlier).  This one will surprise you.  If you like smoked Salmon, I think you'll like this.  And sardines are way cheaper. . .Lin