Posts by Month: September 2019

Immune Support Breakfast

Heidi ReiswigSep 10

Combine ingredients in large container and keep in refrigerator. 4 cups rolled grains (we use rolled oats) 2 cups oat bran ½ cup dried fruit 1 cup sunflower seeds (may be ground, but don’t have to be) 1 cup nuts, raw and unsalted 1 cup lecithin granules 1 cup flax seed, ground 1 cup Milk Thistle seeds (Silybum marianum), ground (These can be difficult to find and somewhat expensive, we sometimes use less or leave it out altogether.) Preparation: Soak ½ cup per serving for about 30 minutes in water, soy milk or nut milk. For extra sweetness add a sliced banana or peach just before serving.

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Tahini Sauce (aka “Saucy Sauce”)

Heidi ReiswigSep 10

Tahini Sauce 4-6 oz Tamari (or to taste) 5 oz Lemon Juice 5 heaping Tablespoons Tahini 1 1/2 cups Olive oil 1 1/4 teaspoon Dill 1 Clove garlic, crushed (yeah, right - go for 3-4 cloves!) Blend all ingredients except oil in blender. Drizzle in oil a little at a time (you know me - I just toss it all in together - doesn’t seem to matter too much). You can fiddle with amounts to get the taste you like! We keep this in the container with a pour spout in the fridge for about two weeks. It goes great on grains, vegetables, and about anything else.

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Raw Energy Balls

Heidi ReiswigSep 10

Raw Energy Balls Ingredients: 1 cup raw sprouted almonds or walnuts 1 cup Medjool dates, pitted ¼ cup raisins ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom ¼ cup raw almond butter ½ cup shredded organic coconut In a food processor fitted with the “s” blade, process the almonds until finely ground. Add the dates, raisins, and spices and grind to a fine meal. Add the almond butter and process again until thoroughly mixed. Form the mixture into balls and roll in shredded coconut. Store in a sealed container on the countertop for up to 3 days, or refrigerate for up to 3 weeks. Yield: 1 dozen balls The Whole Life Nutrition Cookbook pg. 367

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Rebecca’s Yummy Salad Dressing

Heidi ReiswigSep 10

1/2 tsp Salt Pepper to taste 1 tsp Dijon 2 Tbsp White Wine Vinegar 6 Tbsp Olive Oil 2 gloves Garlic, crushed Any herbs you like Combine and Serve.

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