This recipe is an adaptation of a recipe given to me by Oliver Matzer, an easy-going Austrian Chef who has a beautiful style of food, and is owner of More Than Bread, an boutique catering company in Auckland, New Zealand.

Makes about a dozen.

• 2 c whole wheat flour
• 1 1/2 c yogurt
• 1 c softened butter

Mix these three ingredients together. Cover, and let sit overnight in a warm place.

The next day add:

• 1 1/2 c pitted dates
• 1 t baking soda
• 1/4 c boiling water to cover dates
• 2 eggs
• 1 t cinnamon
• pinch cloves
• pinch of salt

This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions by Sally Fallon. One of my many favorites from her cookbook.

Makes 2 quarts

• 1/2 c brown rice
• 8c filtered water

Cook rice in water for several hours until it is very mushy. Pass it through a mill or sieve.

Add to the mushed rice:

• 1/4 c whey
• 1 t sea salt

Place in 2 qt jug. Cover tightly and allow to stand at room temperature for 2-3 days.

This is a great way to start your day. It is quick, nourishing and delectable. Most importantly is has a lot of easily absorbed calcium and potassium.

Serves 2-3

• 1 banana, the riper the sweeter
• 1 T tahini, or you can use freshly ground toasted sesame seeds
• 2 T almond butter
• 1 t vanilla essence
• 1 T honey (or you can use a sweet apple)
• ½ c herbal iced tea (or water)
• 1 c yogurt or keffir or both
• 1 t cinnamon, ground

Method:
Blend ingredients together. It is also nice to add ice at the end to make it into more of a thicker colder smoothie.

This makes a nice breakfast. It has a powerful punch of nutrients and energy. It is also just a really nice salad and can be served hot or warm.

Serves 4

• 3 free range eggs
• 4-5 cloves garlic, sliced or pounded
• 2 small onions, sliced
• 1 inch ginger, grated or pounded
• 1-2 T oil or butter or both
• 1 t turmeric
• 1 t chili powder
• 1 t cumin seeds, ground
• 1 t coriander seeds, ground
• 1 avocado, diced
• 3 T toasted sesame seeds
• 2 tomatoes, diced
• lime juice to taste
• 1 bunch cilantro, roughly chopped
• salt and pepper to taste

Serves 4

• 4-5 free range eggs
• 4-5 cloves garlic, sliced, pounded or chopped
• 2 small onions, sliced
• 1 inch ginger, grated or pounded
• 1-2 T oil or butter or both
• 1 t turmeric
• 1 t chili powder
• 3-4 T sesame seeds, ground
• 1/2 bunch coriander, roughly chopped
• salt to taste

Method:
Saute the onions and turmeric in the oil and butter until they are golden. Add the chili powder, garlic and ginger. Saute briefly then push to one side and add the eggs. Add the salt and pepper.