Recipe of the Week – 6/20/15 – Crispy Quinoa Cookies

This tasty treat is good for digestion. High in fiber, this recipetakes only about twenty minutes to make.

Ingredients:

  • 1/2 cup of raw organic honey
  • 1/2 cup of organic butter
  • 1/2 cup of raw oraganic nut butter
  • 1/2 teaspoon of vanilla
  • 1 cup of rice flour
  • 3/4 cup of quinoa flakes
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of Sea Salt (opt.)
  • 1/2 cup raw nuts, chopped (opt.)

Directions:

  1. Preheat oven to 350° F.
  2. Beat honey, butterm nut butter and vanilla in a medium sized bowl until creamy.
  3. Combine rice flour quinoa flakesm baking soda, nuts and salt in a small bowl. Add to honey mixture and beat until well blended.
  4. Drop round teaspoon sized portions about 2 inches apart onto a non-greased cookie sheet.
  5. Bake for 12-15 minutes or until light golden brown. Cool for 1 minute before removing from cookie sheet.

Modified from digestivediva.blogspot.com

Cold Cure Soup

Ingredients:

  • 4 quarts water (16 cups)
  • 1 whole organic chicken
  • 20 peeled garlic gloves
  • 5 sprigs/stems cilantro
  • 4 sprigs/stems parsley
  • 1 jalapeno pepper, cut in half lengthwise
  • 4 carrots
  • 1 parsnip
  • 1 whole orange, peeled and cut in half
  • 1 onion cut into fourths
  • 1 bay leaf
  • salt/pepper to taste

(Use organic/fresh items whenever possible.)

Preparation:

  1. Place all ingredients in large stock pot.
  2. Simmer for 2 hours.
  3. Drain broth into pitcher.
  4. Remove chicken.
  5. Puree veggies in blender and add broth for pureed vegetable soup.

Recommended uses:

  1. Drink 3 cups of broth daily.
  2. Eat pureed vegetable soup with meals.
  3. Use chicken in other recipes.