Recipes

The following whole food recipes are principally vegetarian, although ingredients can always be added or substituted to make them vegan, or even non-vegetarian. (See pantry basics for information on customizing these and other recipes to suit your needs).

Main Dishes

Side Dishes

Breads & Pasta

Basic Quick Breads
2C flour
1C honey
1/2C milk
1/2C sour cream or yogurt
2tbsp melted butter
2tsp rosehip powder
2tsp calcium carbonate powder
1tsp sea salt

Preheat oven to 350 degrees. Mix together dry ingredients, and set aside. Separately, mix together honey, milk, butter and sour cream or yogurt, then combine and mix together all ingredients (batter should be slightly lumpy) and bake 35-40 minutes.

* If making gluten-free bread, double the rosehip and calcium carbonate powders, and bake 1hr at only 300F

For Anise Seed Bread: add 1tsp anise seed

For Blueberry Muffins: add 1C fresh blueberries and 1/4C blueberry syrup; bake in muffin pans

For Corn Bread: add 1/2-1C corn flour and 1/2-1C cornmeal

For Fruit or Veggie Spice Bread: add 1-2C fruit, berries or veggies (mash, grate or use pulp from juicing), 1C chopped nuts (optional), 1tsp cinnamon, 1/2tsp nutmeg, 1/4tsp ginger and a pinch of allspice; examples include zucchini, carrot and banana breads

For Pineapple Carrot Bread: add 1C small pineapple chunks, 1C grated carrots (or carrot pulp from juicing), 1/2C carrot juice, 1/2C chopped nuts, 2tsp cinnamon, 2tsp ginger, 1tsp vanilla and replace 1/2C honey with 1/2C date powder

* Note: some of the recipes have not been tested, as they were either obtained from memory (without measuring), from website visitors or other outside sources. If you find that another way works better, have comments, suggestions, or your own recipes that you would like to submit, feel free to email us.