I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.
In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.
The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).
I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.
Thought I’d share. 🙂
This is a salad from my Whole Foods Binder System that we love:) We have a bunch of people in our house this weekend and this salad went together easily and is filling lots of bellies. We had 31 people spend the night last night! (Family’s from out of town)
We put pasta, bell peppers, red onion, olives, tomatoes, broccoli, and a blend of vinaigrette dressings in it for an awesome lunch. Sometimes we add sprouted beans, grated carrot, cubed zucchini, and raw corn. It’s a flexible salad so it’s nice to be able to add whatever you have in the fridge.
I’ve got to get back to the party!
I have been learning how to make biscuits from sprouted grain and it’s so simple! I have tried several different kinds of grains now and have had measured success with all of them.
Sometimes I have to add flour to get it to the right consistency but it all works out in the end and we get to have biscuits that more healthy than I could achieve any other way!
I start out with sprouting 2 cups of grain for a couple of days until I see a sprout forming. (cover the grain with water for 12 hours, then rinse a couple times a day and keep moist but not covered with water for a couple of days)
When the grain is sprouted I put it in a food processor and process it for about 5 to 6 minutes until it forms a ball. Then I add 2 Tablespoons of coconut oil, 2 teaspoons baking soda, and 1 teaspoon sea salt. I process it for another minute, then roll out the dough, cut it with a biscuit cutter, put them on a greased cookie sheet in the oven for 20 minutes at 350 degrees and voila! Sprouted grain biscuits. Could you get much easier? Well, I do have some tricks that change the recipe a bit and don’t make round biscuits, so if you don’t mind imperfection then check out these tips:
1. If I add water to the food processor at the beginning of blending it goes way smoother. This means I have to add some flour at the end to make the dough the right consistency, but it is easier in the long run.
2. Instead of cutting out the biscuit shapes I have been just covering a greased cookie sheet with the dough and baking it for 30 minutes. When it’s done and cooled I cut it into squares. So easy.