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Pumpkin
Pancakes  Warming and slightly
spicy with a hint of nutmeg and cinnamon, these gluten-free pancakes are perfect for a chilly autumn morning. Serve them with
pure, grade B maple syrup and some sautéed chard and kale. ½ cup brown rice flour ½ cup millet flour ¼ cup
tapioca flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon sea salt 1 teaspoon cinnamon ¼ teaspoon
nutmeg 1 cup non-dairy milk 6 tablespoons pumpkin puree (or canned organic pumpkin) 1 large organic
egg 2 tablespoons melted coconut oil or organic butter 1 tablespoon maple syrup or agave nectar coconut oil
or butter for cooking Whisk together the flours, baking powder, baking soda, salt, and spices in a mixing
bowl. Set aside. In another bowl or Pyrex glass measuring cup whisk together the remaining ingredients. Add the wet ingredients to the
dry and whisk together well. Heat a heavy-bottomed stainless steel skillet over medium to medium-low heat. Add a little coconut
oil or butter. Wait until your pan is thoroughly heated before cooking the pancakes. Begin making the pancakes by pouring
½ cup measurements at a time into the hot skillet. Cook for 60 to 90 seconds on each side. Raspberry Salmon I created this recipe to make use of all
of the fresh raspberries we have been picking. Thawed frozen raspberries would work also. Serve this salmon recipe with a
large green salad with fresh berries and cooked quinoa for an easy summer meal. 1 to 2 pounds wild Alaskan salmon
fillets ½
lemon, juiced ½ cup raspberries 2 tablespoons
honey 1 tablespoon extra virgin olive oil ½ teaspoon sea salt or Herbamare fresh lemon thyme leaves (optional) Preheat
oven to 400 degrees F. Rinse
salmon fillets and place skin-side down in a baking dish. Juice lemon into a small bowl and add raspberries. Using
the back of a fork, gently mash them with the lemon juice. Add the honey, olive oil, and salt; mix well with the fork. Spread
raspberry mixture atop the salmon fillets. Sprinkle with fresh lemon thyme leaves if desired. Bake salmon for 10 minutes per
inch of thickness. Salmon is done when it flakes easily with a fork. Black Bean, Rice, and Yam Wraps If
you are new to eating whole foods or would just like a really easy meal to prepare then this one is for you. It is simple,
flavorful,  and can be made ahead of time for a quick meal on the go. 1 ½ cups short grain brown rice ½ cup sweet brown rice 4 cups water pinch sea salt 1 large yam, cut into large chunks 3 cups cooked black beans,
or 2 cans 1 large avocado, mashed salsa mixed greens brown rice tortillas Preheat
the oven to 425 degrees F. To cook the rice, place the short grain rice, sweet rice, water, and sea salt into a 2-quart
pot, cover, and bring to a boil. Reduce heat and simmer for about 45 minutes. Remove pot from heat and let stand for at least
10 to 15 minutes. While the rice is cooking, place the
yam chunks into a small casserole dish, fill with about ½-inch of water, place the lid on the casserole dish and bake
in the oven for out 40 to 45 minutes, or until yams are very tender. Remove skins from yams and slightly mash them with a
fork. Tip: warm rice tortillas over hot, steaming yams to soften them. To assemble a wrap, lay a tortilla flat onto a plate and place a small amount
of rice in the middle of it, add some cooked black beans, some mashed yam, mashed avocado, salsa, and some mixed greens. Fold
the ends in and roll.
Strawberry
Shortcake
This is a very quick-to-prepare dessert that everyone can enjoy. It is gluten,
dairy, egg, and soy-free. It is so easy to make that young children can help make most of it and an older child could probably
handle making it all. Palm shortening is used as the fat here, it is made from mechanically pressed organic palm kernals.
The brand is Spectrum and can be found in the baking section at your local co-op or health food store.
1
1/2 cups brown rice flour
1/2 cup tapioca flour
2 to 3 tablespoons unrefined cane sugar
1 tablespoon baking
powder
1 teaspoon xanthan gum
3/4 teaspoon sea salt
4 tablespoons organic palm shortening (or butter)
1 cup non-dairy milk (try freshly made cashew milk)
1 pint fresh organic strawberries
unrefined cane suagr
or agave nectar
Preheat oven to 450 degrees.
Place the rice flour, tapioca flour, cane sugar,
baking powder, xanthan gum, and sea salt into a medium-sized mixing bowl. Whisk together thoroughly. Cut the palm shortening
into the dry ingredients with your fingers or pastry cutter until mixture resembles fine crumbs. Add the milk and quickly
mix it in with a fork. Do not overmix! Drop the batter onto an ungreased cookie sheet into 4 to 6 biscuits. Bake for
10 to 12 minutes. Let cool completely.
Slice the strawberries and place them into a bowl with a few tablespoons
of sugar or agave nectar. Let macerate for about 20 minutes. When ready to serve, slice the shortcakes in half and spoon some
strawberries and syrup over the shortcake, place the other shortcake half over the strawberries and serve!
Tom's Fruity Medicine Chest Smoothie
Tom makes a large batch of this smoothie nearly every morning. The fruit in it changes according
to the seasons. In the summer we use peaches and nectarines instead of pears and apples. This smoothie has been paramount
in the lives of many people we have helped. It can literally change your health in a matter of days and hours. The fruit is
a rich source of soluble fiber and a host of vitamins and antioxidants. The greens offer powerful phytochemicals. Cabbage
is a potent food that affects many pathways in the body. Ginger is a powerful anti-inflammatory. The lemon offers vitamin
C and bioflavonoids. And yes, it tastes great, as many of the people in our cooking classes will tell you. This smoothie makes
enough to fill a Vita-Mix so divide the recipe in half if you are using a regular blender.
Serves
2 to 4
2 apples, cored and cut into chunks 2 ripe pears, cored and cut into chunks 1 to 2 cups water 2
lemons, juiced 1 to 2-inch piece
fresh ginger, peeled and sliced 5
kale leaves, rinsed and torn 5
romaine lettuce leaves, spinach leaves, or collard greens, rinsed 1 cup coarsely chopped green cabbage, optional
Place the apple chunks, pear chunks, water, and lemon juice into a blender fitted with a sharp blade
or a Vita-Mix and blend until smooth and creamy.
Add the ginger, black kale,
romaine lettuce, and green cabbage, and blend again until very smooth. Add more water for a thinner smoothie.
You can taste
it now and if it is too “lettucy” for you then add another pear and blend again. Add more water for a thinner
consistency.
Optional Additions:
Kiwi fruit Fresh parsley or mint Flax seeds Soaked Goji berries Bee pollen
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