Hot Cakes with Fresh Blueberry Compote

We made these the other night for dinner and oh boy where they good! We normally don't eat breakfast for dinner because our Dad thinks it strange:) But we had a very special reason why we made these, Phillip our little brother(9yrs old) decided to buy us a griddle! Isn't that sweet, he spent every last one of his pennies because he thought we needed one, so now we are sure going to be using it a lot more! If you like blueberries and even if you don't, you will after eating these pancakes and sauce. You really do have to make that sweet cream spread.......... doesn't taste the some without it:)

Esther

Honey-Wheat Hotcakes

1 1/4 c. whole wheat flour

3 tsp. baking powder

1 tsp. honey

1/2 tsp. salt

1 1/4 c. milk

3 T. oil

1 egg

Mix together all ingredients. Bake on hot griddle.

Yields: 12 hotcakes.

Serves 4

Warm Blueberry Compote

4 c. blueberries

1/4-1/2 c. sucanat

1 T. lemon zest

and juice of 1 lemon

Simmer on low heat for 10 min. Mash blueberries slightly. Serve over hot cakes!

Sweet Cream Spread

1/2 c. sour cream

2 T. sugar, or more to taste

1/2 tsp. vanilla

Mix together. Serve on top of the blueberries!

Refreshing Summer Salad

This salad is great for summer when all fruit is in season!

We just chopped some romaine lettuce and topped it with:

Coarselychopped Cashews
Coarsely chopped Macadamia nuts
Diced Oranges
Diced Apples
and Poppy Seed dressing( we made up the recipe but don't know the measurements)

The dressing contained, yogurt,honey, poppy seeds, sour cream, and a little milk I believe?:) That's what happens when you don't write things down..........

You could change this salad around by adding what ever fresh fruit you have on hand, or any other nuts you might like better. Enjoy!

Pom-blueberry Smoothie

1/2 c. frozen blueberries
1/2c. Pomegranate Juice
1 frozen Banana

Put in blender and blend till smooth!
Just as simple as 1,2,3:)

We made this smoothie a while ago and it was very good! But now our blender broke so we have not been able to make it again:( But we just ordered a new one and its in the mail on its way here so look for more smoothie recipe to cool down this summer!

Chai Spiced Zucchini Bread

3 1/2c. flour

1c. white sugar

1c. brown sugar

1t. slat

1t. baking powder

1t. baking soda

2t. cinnamon

1t. ground ginger ( we grated 1T. fresh)

1t. nutmeg

1t. cardamon

1 1/2t. grated orange peel

2c. grated zucchini

3 eggs

3/4c. oil

2t. vanilla

1/3c. very strong brewed cooled tea ( 3 bags in 1/3c. boiling water)

1c. toasted walnuts

Combine the dry ingredients, add the wet ingredients and stir to mix, add the nuts and stir again. Divide into 2 greased bread pans. Bake at 350 for about 60min. or till center is clean when tested. Remove and cool!

Taco Salad

Here is one of our favorite summer meals! Taco Salad! To create this salad, we top lettuce with guacamole, cheddar cheese, sour cream, salsa, and or pica di gio, ground venison/beef/turkey ( your preference!) and serve it with chips or cornbread!

Garlic dressing

2 clove minced garlic
1/4c. Parmesan cheese
1/2c. Olive oil
1/4t. salt
1/4t. pepper
1/2t. oregano dried
1/4t. thyme dried
1-2T. mayo (opt. we didn't use it)
1T. lemon juice

Blend all the ingredients, and serve over lettuce. Store in refrigerator

Sunflower Seed Salad

Ingredients for 4 serving

-3/4 cup raw sunflower seeds
-1 spring onion
-2 tbsp fresh dill or 1-2t. dried
-1 tbsp fresh parsley or 1t. dried
-1 cucumber

dressing
-1/4 cup extra virgin olive oil
-1 lemon
-1tlb mustard (prepared)
-1 crushed garlic clove
-pinch of salt
-1/2tsp onion powder [optional]

First you have to soak the sunflower seeds for about 2 hours. Then put them in the food processor and grind them up for a few seconds [ don't powder them!] Mix it with the rest of the ingredients[dill, parsley, ] that you chopped up in small pieces and now add the cucumber and pulse till chopped, and combined. Make the dressing combining the dressing ingredients in your blender until its smooth. Add the dressing to your sunflower mixture and toss. Top the sunflower mixture onto the chilled cucumber mixture. Enjoy!

Carrot Juice

Ingredients
-6 to 8 large peeled organic carrots-1 tsp fresh grated ginger-juice of half a lemon-1tsp agave syrup-4 ice cubes
Juice carrots in your juicer and mix with the rest of the ingredients. The leftover pulp can be used to make a carrot cake or salad but you can even give it to your dog, cat, hamster or guinea pig! They will sure enjoy it

Gingerbread Pancakes with Peach topping!

Gingerbread Pancakes

1c. whole wheat flour

1/4 yellow cornmeal

2 T. Honey

1/2 tsp. cinnamon

3/4 tsp. ground ginger

1 T. Fresh grated ginger(optional)

1/8 tsp. cloves

1/2 tp. salt

1 tsp. baking powder

1/2 tp. baking soda

2 T. oil

1/4c. molasses

1 c. buttermilk

1 egg

Peach Topping

4 peaches, sliced

1 tsp. cinnamon

3 T. honey

2 T. Butter

Melt butter and honey in sauce pan. Add peaches and cinnamon. Cook over medium heat till peaches are soft. Put on top of pancakes!

In a bowl beat together all wet ingredients. Add dry ingredients stirring just until combined. Drop by 1/4-1/2 c. dollops on prepared griddle. Cook like you would any other pancake!

Greek Night!

Last week we had a whole Greek meal for dinner, including a Greek dessert! It was so delicious......................Esther, me, and our dad LOVE Greek food! Here are the recipes we used:

1 Cucumber skinned and sliced

2-3 Tomatoes sliced

1/2c. Crumbled feta cheese

8 Lettuce leaves torn

1/2c.-2/3c. Hummus

Tzatziki ( recipe below)

Assemble on Flat bread all of the above ingredients

Grilled Flat Bread

1 1/2 cups warm water (105 to 110 degrees F)

1/2 teaspoon active dry yeast

4 cups whole wheat flour

1 teaspoon salt

2 tablespoons olive or canola oil, plus more for bowl

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise 1/2 hour. Divide dough into 8 balls, and then roll out as desired. Cook on a hot grill for about 3-5min. on each side.

Tzatziki

Ingredients:
1/2 cup plain yogurt (strained)
1/2 cup cucumber (peeled, seeded, and shredded, and strained)
2 cloves garlic (minced)
1-2 teaspoons chopped dried dill
1 tablespoon lemon juice
salt & pepper to taste

Directions:
1. Mix everything.

Oat Day 7

Family Favorite Baked Oatmeal
Serves 8



5 apples peeled and thinly slices

1/4c. oil
1/4c. applesauce
2 1/2c. milk
1T. vanilla
1/3c. honey
1T. cinnamon
3c. oats
2t. baking powder
1t. salt

1/2c. chopped walnuts


Preheat your oven to 350. Place you apple slices into a greased 13x9in. baking dish.
In a large bowl, mix together the oil, applesauce milk, vanilla, and honey. Next add the remaining dry ingredients, and mix well.
Pour your oat batter onto the apples in the baking dish, sprikle with the walnuts. Place in the oven, and bake for approx. 30-45 min. depending on how crunchy you like the top!

Serve as is, or with maple syrup!





Note: If you like to have yours with milk, reduce the milk in the recipe by 1/2c.

Day 7 of Oats

Fig and Walnut Energy Bars

1c. oats
1c. uncle sam creal or bran cereal
1/4 c. whole wheat flour
1c. walnut pieces
1 1/2 c. coarsely chopped stemmed dried figs
1/2 c. nonfat dry milk
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4c. honey
2 eggs

Heat oven to 350. Grease a 13x9inch baking pan. Place oats,cereal,flour,walnuts,figs,dry milk,cinnamon and ginger in food processor; coarsely chop. Add honey and eggs; pulse until well combined. Put into pan; spread evenly with your fingers. Bake until lightly browned around edges, about 20 min. Cool in pan 15 min, then cut into 16 bars. Store in airtight container at room temp for up to 3 days, or wrap individually and freeze for up to 3 months.

These are very good, next though I might add more spices and maybe some dried coconut!

Oat Day 6

Cranberry Power Bites

1/4c. toasted sesame seeds

3/4c. toasted sunflower seeds

1c. oat flour

21/2T coconut oil

1/4c. honey

1/2t. salt

1/3c. boiling water

1/4c. dried cranberries

1/4c. dried dates chopped

1/4c. shredded unsweetened coconut

12 whole cashews

Grind the seeds in a blender, add the flour, oil, honey and salt. Remove from the blender and set aside. Clean blender, then add the berries and dates, with the boiling water. Blend until a moderately smooth paste forms. Remove.

Take the seed mixture, and roll into approx. 1in. balls. Roll into the coconut. Make an in-dent in the middle, and fill with the berry mixture. Top with a cashew. Refrigerate for 1/2 hour.

These keep very well in the freezer, or fridge!

Yield: 12 cookies

Day 5 of Oat Week

Nutty Granola


1/4c. coconut oil
1/2c. honey
1t. vanilla
1/3c. Chopped cashews
1/3c. sunflower seeds
1/3c. coconut
1/4c. macadamia nuts chopped
1 lemon zested
4c. oats

Preheat your oven to 350.
Heat the oil and honey in a pot till boiling, add the remaining ingredients. Mix well, then spread onto a cookie sheet, and bake for 10min. Stir the granola around, then bake for another 10-15min. Remove, and cool completely before storing!