1 cup millet

1 cup brown rice

6 cups water

1/4 teaspoon Himalayan salt

1 cup crushed pineapple

1 teaspoon vanilla

1/2 cup coconut

1/2 cup dates, chopped

1 cup almonds, chopped

Mix all ingredients in a casserole dish and bake for 1 hour at 350 degrees F.

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1 cup millet

4 cups water

1/2 cup coconut

1 cup apples, chopped

1 cup raisins

Bring water to a boil and add all ingredients except raisins.  Cook raisins in 1/2 cup water for 5 minutes.  Pour into millet mixture.  Keep on low heat 45 minutes.  Do not stir.

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2 cups rolled oats (use gluten free oats if needed)

1 cup raisins

1 or more cups (unsweetened) coconut

2 small apples, grated

2 or more cups vegan milk of your choice (cashew works the best)

1/4 cup or more slivered almonds

In an 8×8 inch baking dish, sprinkle 1/3 of oats on the bottom of dish.  In the next layer,  add all of the apples.  Place 1/2 of the raisins, 1/2 of the coconut, and1/3 of the oats on the apples.  Pour on 1/2 of the milk.   Continue by adding the rest of the raisins, oats, and coconut.  Top with the slivered almonds.  Pour on the rest of the milk.  Bake at 350 degrees F.  for 45-60 minutes.

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Put in a small bowl and set aside:

¼ cup chia seeds

¼ cup dried coconut (shredded and unsweetened)

Blend and add to above mixture:

1 cup water

¼ cup raw cashews (soaked 1 hour, drained).

Cashews are optional but pudding will be less creamy without them.

4 soft Medjool dates, pitted

2 cloves

1 teaspoon lucuma powder (optional:  use for extra sweetening)

½ teaspoon ginger

¼ teaspoon vanilla extract

1/8 teaspoon cinnamon

Wait and stir.  Wait and stir.  Wait and stir.  Refrigerate or eat right away.

Chia Facts:

Chia, officially named salvia hispanica is in the mint family.  It is the best known source of omega three fatty acids.  The Aztec Indians primary crop was corn.  Chia seeds were their second most used food item.  Mexico’s Taramahara Indians are known for the great endurance, often running a hundred miles as a group.  Chia and water are the only foods they take on these runs.

Seven tablespoons of chia seeds are equal to 7 grams of fiber.

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From Tristaun and Sacha LeClaire

5 cup dry buckwheat groats

Soak the buckwheat overnight, strain, and sprout for 24-48 hours or until the tails are as long as the grain berry, rinsing thoroughly 2-3 times a day.

3 cups coconut

1/2 cup dates or date sugar

2 cups pecans, roughly chopped in food processor

4 1/2 cups apples, shredded in food processor (this makes the granola deliciously flaky)


2 2/3 Tablespoons vanilla extract

1/2 cup water

1/2 cup honey or raw brute cane sugar (you can omit this if you want a less sweet granola, or add 6 droppersful or so of stevia)

1 1/2 teaspoon cinnamon (or cardamon/coriander blend)

1 1/4 cup dates pitted and packed

1 3/4 cups pears

2 1/4 cups apples

1/4 teaspoon salt

In a big bowl, combine sprouted buckwheat, coconut, date ugar, pecans and shredded apples.  Blend remaining ingredients and mix into buckwheat mixture.  Spread on teflex shees and dehydrate at 115 degress F for 4-6 hours and then flip unto mesh sheets and dehydrate until crispy.

Weight once dry:  3 pounds

Feel free to vary the fruit according to what is seasonally available.  Variation:  you may press some of your batter into a pie pan and dry it in the dehydrator.

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3 cups cream of buckwheat cereal cooked according to package directions

1 1/2 cups walnuts or other nuts ground fine or chopped

3 droppersful (or more) flavored stevia

Mix and chill.  Remove from refrigerator and knead in enough shredded coconut to where you can form it into small balls.  Roll each ball in more shredded coconut, then chill until you are ready to serve.  Makes a healthy wholegrain gluten free simple dessert.

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2 1/2 cup walnuts course ground in a blender

2/3 cup quinoa flour (you can make your own by grinding quinoa in your blender)

1 teaspoon Himalayan salt

1/3 cup flax meal (you can grind flax seeds in a seed mill or blender to make meal)

1/3 cup carob chips

1/3 cup dried blueberries or raisins

1/3 cup dried cranberries

1/2 cup plus 2 Tablespoons maple syrup or agave

2 teaspoons vanilla extract

2-3 droppersful of flavored stevia (use hazelnut or other flavor)

Preheat oven to 350 degrees F.  Drop from a spoon onto a well oiled cookie sheet and  flatten to 1/3 to 1/2 inch thick; or for a more uniform shape, pack tightly into well oiled mini muffin tins.  Bake in the middle or top shelf of a hot oven for 14-16 minutes until golden brown.  Cool to warm temperature before removing from the pans.

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