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 below for information on customizing these and other recipes to suit your needs).

Main Dishes

Side Dishes

Breads & Pasta

Sugar Substitutes
1C white sugar can be substituted with 3C malt (sprouted barley; harvested, dried and ground to desired consistency before green tails grow), 3/4C maple syrup, maple sugar or glycerin, 1/2C honey (liquid or crystallized), or 2/3C fruit (powder, juice or syrup)

* Do not give honey to children under 2 years of age! Honey may contain bacterial spores that can cause infant botulism.

To crystallize honey: freeze honey, scrape off the crystals and grind to the desired consistency; note that honey is usually heated to 150-160 degrees before selling commercially to prevent fungal growth as well as crystallization, so only use raw, unrefined, unprocessed, organic honey

To crystallize maple syrup: freeze maple syrup, scrape off the crystals and grind to desired consistency (maple syrup will eventually crystallize on its own if exposed to air for long enough); crystallized maple syrup is also referred to as maple sugar

* 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.