I Cant Believe That Came From My Food Storage!!

Finding Nutrition in Food Storage

(Ingrid Fullerton, D.C./Nutritionist)
These are recipes compiled with the intent to rotate some of our food storage in a way that we can get the most benefit from nutrient dense foods today and during times of crisis, ensuring greater health!

Feta Wheat Berry Salad

1 c. whole wheat berries c. feta cheese, diced c. red onion, minced c. cucumber, peeled, seeded, and chopped c. julienne strips of bottled red peppers, drained & chopped c. pepperoncini salad peppers, chopped c. mixed fresh herbs (parsley, mint, thyme, and basil) minced, plus extra for garnish 1 T kalamata black olives, pitted, brine-cured, chopped 1 garlic clove, minced 5 T. olive oil 2 T. fresh lemon juice 1 T. balsamic vinegar Pick over wheat berries and remove any foreign bits, then rinse. Add wheat berries to boiling salted water and reduce to a simmer. Cook the wheat for 1 hour or until tender. Drain and cool. Stir together the wheat berries, cheese, onion, cucumber, roasted pepper, olives, pepperoncini, Herbs, and garlic. In a separate bowl, mix the olive oil, lemon juice, and vinegar. Mix everything together. Garnish with herbs. Variation: Use 1 diced avocado, 2 diced Roma tomatoes 1 cup sliced artichoke hearts, and regular olives.

Roasted Wheat Kernels (A healthier alternative to microwave popcorn!)

c. wheat berries T. oil (I recommend coconut* (best), palm, or peanut oil) 1/8 t. salt Heat oil in a skillet. Add wheat berries and cook until they pop. Swirl kernels around in the pan to prevent burning. Sprinkle with salt while hot. Makes about 1/3 cup (wheat kernels dont expand as much as popcorn does. *See last pg. for more info on benefits of coconut oil

Wheat Berry Salad with Apples and Cashews

1 c. whole wheat berries 5 c. water 3 T. vegetable oil (I recommend olive oil) c. orange juice 2 T. red wine vinegar 2 t. ground coriander t. ground cinnamon 2 Granny Smith apples, cored, diced

2 T. fresh mint, finely chopped c. cashews, toasted, coarsely chopped 1 green onion, minced 1 c. dried, sweetened cranberries Feta cheese (optional) Pick over the wheat berries for any foreign bits, then rinse. Bring wheat berries to a boil, reduce heat, and simmer for 1 hour or more until tender. Drain and cool. In a small bowl, mix vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside.

Cracked Wheat Sausage (not the healthiest, but sounds interesting if your desperate)
1 c. cooked cracked wheat 1 t. sage 2-3 dashes onion salt 2-3 dashes garlic salt 1 t. beef flavor base (MSG Free) 1 t. Worcestershire sauce (Lea & Perrins Worcestershire Sauce is MSG free) 1 extra large egg (2 T. dry powdered eggs + c. water) 1 T. brown sugar Dash cayenne pepper 3-4 drops of liquid smoke (optionalnot healthy, so use minimally) 1 T. flour (if too thin) Combine all ingredients. Form into -inch-thick patties. Cook in small amount of oil.

Ezekiel Flour (Ezekiel 4:9)

1 c. red wheat 1 c. barley 1 c. beans 1 c. lentils 1 c. millet 1 c. white wheat Mix together and grind to fine flour just before using.

Ezekiel Bread
1 c. Ezekiel flour t. baking powder 1 t. salt 1 1/3 c. milk 2 eggs c. butter, coconut or palm oil Beat together; pour into greased 9x9 pan and bake at 450 degrees for 25-30 minutes or until done. Note: See last pg. for a website showing how Ezekiel bread is made.

Ezekiel Pancakes & Waffles

2 c. Ezekiel flour 2 c. milk 2 eggs 2 t. baking powder

1 t. salt c. butter or palm oil Beat together and cook as usual.

Foolproof Bread Recipe (using stand mixer) This bread is soft and wonderful and can take as little as 1 hours from start to finish!
c. butter c. honey 1 heaping tsp. dough enhancer (havent found it in stores here; see last pg. for info on where to purchase) 1 heaping t. gluten 1 t. RealSalt (minerals are still intact vs. salt thats been bleached) 1 T. SAF instant yeast (found in most health food stores) 2 c. warm water 6 c. freshly milled flour (1 c. grain makes 1 c. flour) Add all of the above ingredients to stand mixer (i.e. Kitchen Aid or Bosch) bowl, using only 2 cups of flour. Mix on lowest speed. As it needs, add more flour until the dough starts to pull away from the bow. Stop adding flour, set timer for 8 minutes and let it work. (At this point, turn off machine, cover with plastic top, and let rise in bowl for approx.15 minutes. If you do not have time for this just continue on as follows.) Put flour on your hands to handle the dough as it will be sticky. Place in greased bread pans and let rise for 15-20 minutes. Place in preheated oven at 350 degrees for 30 minutes. Turn out on cooling rack immediately. Note: To make bread a complete protein, mill 3 cups wheat berries, heaping 1/3-cup millet and brown rice.

Whole Wheat Buttermilk Pancakes

3 c. whole wheat flour 3 t. baking powder 1/3 c. butter (melted) 3 eggs (*reconstituted or fresh) 3 c. buttermilk or powdered milk (buttermilk makes a lighter pancake) Mix all ingredients together with a wire whip. If dough is too thick, add c. water. *Dehydrated eggs, to reconstitute mix 1 T. water with 1 T. whole egg powder. Beat in a blender to get rid of the lumps.

Waffles
3 eggs 2 c. buttermilk 1 c. whole wheat flour 2 t. baking powder 1 t. baking soda c. melted butter t. salt Separate eggs. Beat egg yolks with buttermilk. Add butter, then stir in flour which has been mixed with baking soda and baking powder. Fold in stiffly-beaten egg whites. Heat waffle iron. Pour c. batter into center of waffle iron. Bake about 5 minutes or until golden brown. Makes 8 waffles.

Carrot Bran Muffins (High in Fiber!)

1 c. raw bran (remove 2 T. bran and substitute 2 T. wheat germ for greater health benefits (increases Vit. E))

1 c. boiling water c. melted butter, palm oil or coconut oil 1 c. sucanat (unprocessed dehydrated cane juice) + c. brown sugar c. honey 3 whole eggs OR 3 reconstituted eggs 1 pt. buttermilk 2 c. whole wheat flour 3 t. baking soda 1 c. oatmeal 1 1/3 c. shredded carrots OR reconstituted carrots c. raisins 1 t. salt Note: When using raw bran use c. more boiling water. Pour boiling water over bran and set aside for 10 minutes. Beat oil, sugar and honey until well blended. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and soaked bran. Mix all dry ingredients together in separate bowl. Add dry ingredient mixture to egg mixture. Mix well. Stir in oatmeal, carrots, and raisins. Let stand 1 hour or overnight in refrigerator. Heat oven to 350 degrees. Fill greased muffin cups 2/3 to full with batter. Bake 25-35 minutes. Makes 36.

Mayonnaise
2 egg yolks (choline from the egg yolks is actually good for fat and cholesterol transport!) t. salt Pinch of pepper Pinch of dry mustard c. olive oil 2 T. wine vinegar In a bowl, beat egg yolks and seasonings with a small wire whisk. Add oil drop by drop; when 2 T. have been added, mixture will be thick. Stir in 1 T. wine vinegar. Remaining oil can now be added more quickly, 1 T. at a time. Beat thoroughly between each addition. If using an electric blender, add remaining oil in a thin steady stream. When all oil has been added, add remaining wine vinegar. Note: Mayonnaise curdles easily, so be sure to add oil drop by drop.

Wheat, Rice, and Tuna Salad

3 c. cooked rice 1 c. whole wheat, cooked 1 7-oz can tuna 3 T. capers 1 red bell pepper, chopped 1 T. lemon juice Salt & white pepper to taste Grated peel of lemon 1 to 1 c. mayonnaise (best: use homemade recipe above) 1/3 c. minced green onions

Drain tuna & flake with fork. In medium bowl, combine rice, wheat, red pepper, tuna & onions. In a small bowl, beat together capers, lemon juice, salt and pepper, grated lemon peel, and mayonnaise. Stir dressing into salad. Cover and let stand a few minutes. Serve with parsley sprigs. Serves 4.

Avocado Salmon Salad

1 cans salmon, flaked c. celery, thinly sliced c. green onions, thinly sliced c. almonds toasted and slivered 2 avocados Combine ingredients. Cut avocadoes in half and arrange on salad greens. Spoon salmon mixture on avocadoes. Garnish with more almonds.

Lentil Soup
Lentils are packed full of protein and fiber! 1 /3 c. lentils 7 c. water 1 t. salt t. coarsely ground pepper 1 t. celery flakes 1 t. basil leaves c. dehydrated dried chopped onions 1 t. marjoram leaves c. dehydrated carrots OR 1 c. sliced carrots 1 can or jar of whole tomatoes (optional) Salt & pepper to taste. Rinse lentils and place in large kettle with water, seasonings, carrots, and tomatoes. Cover and bring to boil. Boil gently for 2 hours. If you prefer a thinner soup add more water.

Spanish Wheat
4-6 c. cooked cracked wheat c. dried chopped onions, reconstituted (or c. fresh) 2 T. palm or coconut oil 1 quart jar tomatoes 1 small can tomato sauce 1 clove garlic, chopped c. chopped green pepper 1 or 2 t. chili powder t. cumin 1 t. salt 1 t. Worcestershire sauce (Lea & Perrins Worcestershire Sauce is MSG free)
1 lb. ground beef, cooked and browned (optional) c. grated Cheddar cheese

Put oil in large fry pan and saut drained onions, garlic, and green pepper for about 4 minutes or until done but not browned. Add tomatoes, tomato sauce and spices. Cook 10 minutes. Pour over cooked cracked wheat and continue cooking for another 10 minutes. Serve topped with grated cheese. Serves 6-8

Hamburger & Wheat Casserole

2 c. whole wheat 4 c. water 2 lbs. hamburger or ground turkey c. dried chopped onions, reconstituted (or c. fresh) 1//2 c. chopped green pepper 1 t. chili powder 1 t. garlic powder (or 2 cloves fresh) 1 t. cumin or oregano 1 qt. tomatoes 2 c. tomato sauce 1 small can chopped olives 1 c. grated Monterey Jack cheese Cook whole wheat in water for one and one half hours. Drain off any liquid. Brown meat with onions and chopped green pepper. Add to drained wheat along with spices. Add tomatoes, sauce and olives and simmer for 20 minutes. Place in a casserole dish and top with cheese. Bake at 350 degrees for 25 to 30 minutes or until cheese is melted. Serves 8.

Crock Pot Cracked Wheat and Lentils

1 c. lentils, washed well 1 c. coarse cracked wheat 4 c. tomato juice or vegetable cocktail juice 1 lb. lean ground beef 1 c. chopped celery 1 medium onion or 1/8 c. chopped dried onion reconstituted 1 t. salt 1 t. chili powder t. oregano 2 c. whole canned tomatoes 1 T. sucanat sugar Place cracked wheat and lentils in crock pot. Add tomato juice and cook on high for 5 to 6 hours, or until grains are tender. Brown meat and onion in a skillet and cook. Add to crock pot with the remaining ingredients. Cook an additional 1 or 2 hours. Add more juice or water if desired.

Cracked Wheat Chili

2 onions, chopped fine 1 c. celery, chopped 1 green pepper, chopped 2 T. oil (palm or coconut) 1 can tomato sauce 1 qt jar canned tomatoes 1 T. chili powder T. cumin Salt to taste 1 lb. ground meat, browned and drained (optional) 1 T. sugar 6 c. cracked wheat, cooked

Saut onion, celery, and green pepper in oil until limp but not browned. Add tomatoes and tomato sauce, spices, and sugar. Add meat if desired. Cook for 20 minutes to blend flavors together. Add cracked wheat and cook hour, stirring occasionally. Top with grated cheese.

White Beans and Chicken Chili

1 lb. Great Northern beans 6 c. chicken broth 2 cloves garlic 2 to 3 t. cumin 2 t. oregano 2 7-oz cans chilies, chopped Pinch Cayenne pepper 2 med. onions, chopped 3 or 4 c. cooked chicken, chopped 2 T. oil Sour cream (better: plain yogurt) Jack cheese

Mock Enchilada
1 T. oil 3 T. chopped onions 2 cans tomato sauce OR 1 qt. canned tomatoes 1 4-oz can green chili peppers, chopped 2 t. chili powder 1 t. cumin c. sucanat sugar t. pepper 5 T. dehydrated whole eggs, reconstituted in c. water OR 4 eggs 1 can evaporated milk 12 corn tortillas 1 lb Jack OR Cheddar cheese Saut onions but do not brown. Add tomato powder and water, chili peppers, spices, and sugar. Simmer for 5 minutes. Lightly beat eggs, water, and evaporated milk. Remove tomato mixture from heat. Quickly stir in egg mixture. Cover the bottom of a 9x13 pan with sauce. Make layers of tortilla, sauce and cheese until all is used. Bake at 350 degrees for 30 minutes. Serves 8-10.

Mediterranean Lima Beans

Canned beans are a great way to enjoy the health benefits of beans. One serving of this recipe provides 213% of the daily value (DV) for health-promoting molybdenum, 41% DV for fiber, and 41% DV for manganese. Enjoy! Prep and Cook Time: 10 minutes Serves 2

2 cups cooked or 15-oz can lima beans, preferably organic 2 TBS extra virgin olive oil 2 cloves garlic 1 tomato, chopped 3 TBS chopped green onions Sea salt and pepper to taste

Press or mince garlic and let sit for 5 minutes to enhance its hidden health properties. Drain liquid from lima beans and rinse under cold running water. Combine lima beans, garlic, olive oil, tomato, green onions, and salt and pepper to taste.

Quick Black Bean Chili

Prep and Cook Time: 30 minutes Serves 2 1 medium onion, choppped 2 cloves garlic, minced or pressed 1 15 oz can black beans 15 oz can diced tomatoes 1 TBS chili powder 1/2 cup cilantro Sea salt to taste Chop onions and mince or press garlic and let sit for at least 5 minutes to enhance their health-promoting properties. Place all ingredients-except cilantro-in a pot, cover, and let simmer for about 20 minutes. Top with cilantro and serve. Nutrients will not be lost if pot is covered. Optional: Serve with plain yogurt and chopped avocadoes.

Pureed Navy Beans

Dietary fiber helps to maintain normal cholesterol levels and normal blood sugar levels among its other heathpromoting benefits. One serving of Pureed Beans recipe provides 36% of your Daily Value for fiber. Prep and Cook Time: 15 minutes Serves 4

2 cans navy beans, drained 1 medium onion, chopped 6 cloves garlic, chopped 1 tsp chopped fresh rosemary 1 + 2 TBS vegetable broth Sea salt and black pepper to taste

Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Saut onions in broth over medium heat for 5 minutes stirring frequently, until translucent. Add garlic and continue to saut for another minute stirring constantly. Add beans, rosemary and the remaining 2 TBS of broth. Cook for another 5 minutes. Puree in blender making sure you don't fill more than half full, and start on low speed. You will have to stop the blender a couple times and scrape the sides with a rubber spatula. Season with salt and pepper.

Golden Squash Soup

Flavorful, excellent source of vitamin A, providing 163% of your daily value (DV) and perfect for the cold winter months. Prep and Cook Time: 30 minutes Serves 4

1 medium-sized butternut squash, peeled and cut into -inch pieces (about 3 cups) 1 large onion, chopped 3 medium cloves garlic, chopped 1 TBS chopped fresh ginger 1 tsp turmeric 1 tsp curry powder 1 TBS + 2-3/4 cups chicken or vegetable broth (MSG free)

6 oz canned coconut milk 2 TBS chopped fresh cilantro salt & white pepper to taste

Chop onion and garlic and let sit for 5-10 minutes to enhance their health-promoting benefits. Peel and cut squash. Heat 1 TBS broth in medium soup pot. Healthy Saut onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic and ginger, and continue to saut for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.

Garlic Dip
For a great appetizer before dinner or as a snack any time of the day, try this quick and easy-to-make dip that goes with any type of fresh cut vegetables (such as carrots, celery, cucumbers, or bell peppers). Garlic not only tastes great but provides you with extra health benefits from its sulfur-containing compounds. Prep and Cook Time: 5 minutes Serves 8 2 cups cooked or canned garbanzo beans 1 TBS fresh lemon juice 3 cloves garlic, chopped 1/4 cup chicken or vegetable broth (MSG free) 3 TBS extra virgin olive oil Sea salt and pepper to taste Combine all ingredients in a blender and blend until smooth. Serve with sliced carrots, cucumbers, celery and/or sliced red bell peppers, or any raw vegetable of your choice.

Fiesta Brown Rice Salad

This rice salad not only tastes great but can supply over 100% of your Daily Value (DV) for health-promoting manganese and vitamin C to diet. Also high in fiber! Prep and Cook Time: 50 minutes -includes cooking time for rice Serves 4

4 cups cooked brown rice 1 medium red bell pepper, diced 1 medium green bell pepper, diced 1 cup corn 1 cup black beans 4 TBS favorite vinaigrette 1 tsp ground cumin pinch of cayenne 2 TBS chopped cilantro

Combine 4 cups cooked brown rice, diced bell peppers, corn, and black beans. Toss with your favorite vinaigrette. Add 1 tsp cumin seed and a pinch of cayenne to dressing. Sprinkle rice salad with chopped cilantro

Egg Substitute
Using Flax Seed: This recipe is every bit as good as real eggs for use in your favorite baked goods. For each egg needed, place in blender:

1 Heaping Tablespoon of whole organic Flax seed, blend until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs. Each 1/4 cup of Flax seed mixture will replace one egg in baking Using gelatin: Before starting recipe for cookies, cake etc... Combine 1 tsp unflavored gelatin with 3 Tbsp cold water and 2 Tbsp plus 1 tsp boiling water. This mixture will substitute for 1 egg in a recipe.

Instant Oatmeal
To make individual instant packets, combine the following ingredients in small ziplock bags. 1/2 cup oats, blended until powdery 1/4 cup unpowdered oats 1/8 tsp salt 1 tsp sugar (optional) optional: Add any dried fruit that is broken into small pieces like dried apple pieces, raisins, dried apricots and/or cinnamon. Seal baggie and store in a dry place. Microwave directions for cooking: Empty packet into microwavable bowl. Add 2/3 cup water or milk. Microwave on high about 1 1/2 minutes, stir. Conventional directions for cooking: Empty packet into pan. Add 1/2 cup boiling water; cook and stir over heat until thickened.

Cream of Chicken Soup

Here's a way to make cream of chicken soup from beans. The kids love the stuff. 1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also work.) 4 Cups Water or Milk 1 Tablespoon Chicken Bouillon (look for MSG free or make fresh chicken stock) 1/8 teaspoon pepper 1/4 cup dehydrated onions or 1 small onion optional Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes.

Healthier Substitute to Cream of Mushroom Soup

1 c. water (you could add MSG free bouillon or fresh chicken broth) 1/2 cup chopped onions 1 garlic clove crushed 1 or 2 Tbsp of butter, coconut oil or palm oil 2 cups chopped or sliced fresh mushrooms 1 Tbsp of wheat flour

Worcestershire sauce or some mustard, just enough to taste (optional) Salt and pepper to taste Heat oil on medium heat. Saute the onion, garlic and mushrooms. In a mixing bowl add water and flour and beat until it gets the consistency of heavy cream. Add more flour if needed. Add this mixture to the onions mixture little by little so it does not get lumpy and keep stirring. Add the rest of the ingredients. Use in dishes that call for Cream of Mushroom Soup. Note: Better Than Bouillon Organic brand, concentrated bases contain no added MSG (there are most likely some naturally occurring glutamates)

BETTER than canned Soup Substitute: Cream Of Anything

Basic Recipe: Ingredients 2 1/2 cups milk 1/2 cup flour (best: substitute bean flour for white or mix bean flour + wheat flour) 2 Tbsp. butter, coconut or palm oil dash salt dash pepper Put all 5 ingredients into blender "briefly" until smooth and pour into saucepan. Stir constantly over medium-high heat until it begins to thicken (watch it! can scorch easily!). Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items: (makes 4-6 servings) Variations Cream Of Cauliflower: To basic mixture add 2 cups cauliflower buds cooked until tender and well drained, 1/2 tsp. onion powder(best: 1 T. fresh minced onion), 3 mashed MSG free chicken bouillon cubes, pinch dry parsley and a dash of garlic (best: 1 clove fresh garlic) salt. Stir over lowest possible heat until piping hot. Serve at once. Cream Of Celery Soup: Do just as cauliflower soup, but substitute 1 cup cooked, drained, diced celery instead of cauliflower. Add a pinch celery seed and a pinch dry, canned parsley flakes. Cream Of Broccoli Soup: Add 2 cups chopped, cooked until just tender broccoli. Continue as in cauliflower soup. Cream Of Cabbage Soup: Add 2 cups thinly sliced cabbage cooked until tender in just enough water to cover. Drain well. Continue as in cauliflower soup. Cream Of Potato Soup: Add 3 lbs. sliced, cooked, drained potatoes. Continue as in cauliflower soup. Clam Chowder: Prepare the potato soup and add 1 can (10 oz.) un-drained minced clams. Cream Of Corn Soup: To warm basic recipe, add 1 can (14 oz.) cream style corn, dash nutmeg and 1 tsp. dry minced onion. Heat through. Cream Of Mushroom Soup: To warm basic recipe, add 1 can (8 oz.) drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through. Cream Of Tomato Soup: To warm basic recipe, add 1 can (15 oz.) diced, un-drained tomatoes and return to blender briefly just to smooth it out. Heat through.

Graham Crackers
1 c. whole wheat flour c. oat flour (may grind oats or put in blender 1/3 c. plus 1 T. sucanat sugar t. baking soda 1/3 c. butter 1 T. honey 1 T. milk Sift flours, sugar, and soda into a mixing bowl. Heat butter, honey, and milk until butter is melted. Pour into dry ingredients and stir until smooth. Let chill hour to 45 minutes. Roll out dough to inch. Cut in squares. Bake in 350 degree oven for 15 minutes. Prick crackers with fork as they come from oven.

Candy Recipes "HEALTHY" JEWISH HALVAH CANDY

Evangelist, Rev. Diana Gray Copyright (c) 1999-2003 All Rights Reserved

2 1/2 cups of raw sesame seeds 1/3 cup of honey 1 cup of tahini ( ground up sesame seeds made into a paste like peanut butter) If you don't want to make the tahini, just buy it at the health food store. Lightly grind up 3/4 of the sesame seeds until fine but not like peanut butter. Combine all of the ingredients and press into a lightly greased pan. Cover, and cool well for a few hours in the refrigerator helping to solidify the sweet. Cut into small squares. I really love this candy and believe me it doesn't last very long around my house. Sesame seeds are an excellent source of protein 18%. They are high in calcium, fiber, unsaturated fats, riboflavin,thiamin, niacin. It's been used since biblical times and is a great healthy snack candy.

HEALTHY CANDY OF ZION

Evangelist, Rev. Diana Gray Copyright (c) 1999-2003 All Rights Reserved

1 cup Pecans or Walnuts, chopped 1 cup Dates, pitted & chopped 3 tsp. Orange rind, freshly shredded tsp. Sea Salt or iodized Salt 1 tsp. Vanilla cup Honey cup sesame seeds Mix up the ingredients well and form firmly into 1" balls. (You may need to add more Honey or nuts meats depending upon the consistency.) Now roll the balls into coconut and set aside upon wax paper or foil to set. Cover and wrap with saran wrap, foil or wax paper and set aside

in your refrigerator. Now youre ready to eat, freeze or give to friends. These are "really" delicious!

SWEET ZION SEED HEALTH BARS

Evangelist, Rev. Diana Gray Copyright (c) 1999-2003 All Rights Reserved

2 cups Sesame Seeds (salted) 2 cups Sunflower Seeds (salted) 2 cups Coconut flacks 2 cups Cashews (salted) 1 cup Honey Mix all of the ingredients until well blended. Pour into a square pan, covering with foil and chill for a few hours until set firm. Cut into bars and wrap each in Saran wrap or foil and refrigerate. Great tasting snack candy and yet it's bursting full of vitamins and nutrients.

SWEET WHEAT HEALTH TREATS

Evangelist, Rev. Diana Gray Copyright (c) 1999-2003 All Rights Reserved

2 cups Wheat Berries, pre-cooked and well drained (You can substitute any pre-cooked grain here. Rice might be good!) 2 cups Dates, pitted and chopped (You could substitute raisins) 1 Nuts, chopped fine cup Sesame seeds 1/3 cup Honey tsp. Sea Salt 3 tbs. Freshly grated orange rind 4 tbs. Peanut butter 1 tsp. Vanilla Mix all of the ingredients together and form into 1 " balls ( If they are too thin or sticky add more chopped nuts. If too thick add more honey.) Make a hole inside of the "Wheat Treat" balls and poke a pecan, walnut or almond nut down deep inside. Next you roll these "mouth watering creations" in shredded sweetened coconut which has been pre-toasted in the oven. (You could roll them in finely chopped nuts instead). I would say freeze them but you will eat them up before they ever get that far. Enjoy!

PEANUT BUTTER CANDY SLICES

Evangelist, Rev. Diana Gray Copyright (c) 1999-2003 All Rights Reserved

1 cup Peanut Butter, creamy cup Pecan nuts, chopped 1 tsp. Vanilla 1 cup of Raisins, chopped cup Honey Mix all of the ingredients together. If not firm enough, add more nuts or if too firm add more Honey. Form into 3 long rolls. Roll in finely chopped peanuts, wrap and chill until firm. Slice into " slices and serve. Wonderful taste!

SUNFLOWER SEED CANDY

Evangelist, Rev. Diana Gray Copyright (c) 1999-2003 All Rights Reserved

cup Peanut Butter 1/3 cup Honey 1 cup Sunflower salted, shelled 1 cup Sesame Seeds cup Raisins Mix all of the ingredients together. If not firm enough, add more nuts or if too firm add more Honey. Form into 1" balls. Roll the sweet balls into shredded sweet coconut until all of the stickiness is gone. Cover, chill until firm and then enjoy!

Sesame Bars
These sesame bars make a great dessert or nutritious pick-me-up any time of day. And they take only minutes to prepare. Enjoy! Prep and Cook Time: 10 minutes Ingredients: 1 cup walnuts cup sesame seeds 1 cups pitted dates 1 cups raisins 1/8 tsp salt Pulse all ingredients in food processor until mixture holds together when pressed. Press mixture into 9-inch square pan, and chill. Cut into squares to serve. Pulse the ingredients in your food processor just long enough so it holds together without turning into a paste. Makes 30 1-1/2" bars

Additional Information Websites:

Sprouts can increase the vitamin C content of wheat grain by 600%! Vitamin C is scarce in our typical food storage. For info on how to sprout seeds and grain:
http://www.flowoflife.co.uk/The%20Guide%20to%20Spouting%20Seeds%20and%20Beans.pdf

Beans are very high in fiber, nutrient dense and easy to store. For info on how to use bean flour:
http://www.glutenfreecookingschool.com/archives/how-to-use-bean-flours/

Ezekiel chapter 4, verse 9 which says: Also take wheat, barley, beans, lentils, millet, and spelt, and put them into one vessel and make bread of them. You can learn how to make this nutrient dense Ezekiel Bread:
http://foodstoragemadeeasy.net/2010/04/21/ezekiel-bread-julies-long-overdue-promise/

Learn how to sneak whole wheat slowly into your recipes in this article on Whole Wheat in Disguise, Rosalie Farnbach, Ensign, Aug. 1990, 71
http://www.lds.org/ldsorg/v/index.jsp? hideNav=1&locale=0&sourceId=c2672150a447b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db 010VgnVCM1000004d82620aRCRD

Contrary to what was stated in the 50s during the margarine campaign, coconut oil is very healthy and margarine (one molecule away from plastic) is something to stay clear from! Learn about the many benefits of Coconut Oil and start using it in your cooking.
http://www.coconutresearchcenter.org/

Heres a site that has coconut oil in bulk for a great price (as well as sprouting seeds, etc.)
http://www.mountainroseherbs.com/search/search.php?refine=y&keywords=Coconut+oil+unrefined+organic

Dough Enhancer gives wheat bread a softer consistency. I havent found it in stores here, but BePrepared.com carries the one I have had great success with.
http://beprepared.com/product.asp? pn=FP+E100&SID=GOOGLE&EID=GLP200703395&gclid=CPaY4bmzg6ICFR5OgwodOnELDg&bhcd2=1275 550154 OR

Pleasant Hill Grain has a slightly cheaper version (I havent tried it):
http://www.pleasanthillgrain.com/grains_baking_supplies.aspx