For a beautiful and simple dish to serve, try this! This recipe only works when using garden fresh tomatoes for flavor. Great for using the abundance of zucchini from your garden.

Thinly slice zucchini rounds and layer in a baking dish with thinly sliced tomatoes, alternating zucchini and tomato. Make the layers close and tight. Sprinkle with salt and plenty of Herbs de Provence and drizzle with good olive oil. Bake at 400* until zucchini is tender and lightly browed

Playdough

4 c. white flour

1 c. salt

2 t. alum

4 c. boiling water

6 T. oil

color

Combine dry ingredients. Combine water, oil and color and add to flour mixture. Mix thoroughly and enjoy while warm! Children enjoy using real tools from your kitchen with playdough…garlic press, potato masher, rolling pins, butter knives, pastry cutters, small tart pans, cookie cutters and whatever else you can come up with. I also will add vanilla, lemon, peppermint oil or cinnamon for a sensory surprise, but nothing compares with getting to play with warm playdough with your kids on a cold morning…wishing you sweetness…

Pecan Spice Cookies

¼ cup butter

½ cup maple syrup

¼ cup rapadura, succanat or date sugar

¾ cup kamut flour

1 cup pecans chopped

½ cup raisins

1 tsp cinnamon

1/8 tsp sea salt

dash of nutmeg, ginger & cloves (optional)

¼ cup shredded coconut (optional)

Preheat oven to 400*. Cream butter and sweetners. Combine dry ingredients and mix slowly into butter mixture. Drop on greased baking sheet. Bake 9-12 minutes until browned but soft. Cool . These will get crispy when cool.

Plum Muffins

½ cup butter

½ cup maple syrup

3 eggs

1 t. vanilla

½ t. pumpkin pie spice

1 t Baking powder

1 cup flour

1 ½ cups diced fresh plums

Combine dry ingredients. Combine butter, sugar, eggs and vanilla. Add dry ingredients and mix gently. Bake 20 minutes at 350*.

Quinoa with Pine Nuts and Apricots

2 c water

1 c quinoa

½ c toasted pine nuts

1 tsp salt

1 Tbsp fresh lemon juice

1 tsp paprika

1 tsp ground cumin

½ tsp ground coriander

2 Tbsp olive oil

¼ c dried apricots, chopped coarsely

½ c red onion, minced

3 Tbsp dried sweet bell peppers, optional

In a medium saucepan, bring water to a boil. Stir in quinoa and cover pot. Simmer for 10 minutes. Turn off heat and let quinoa remain in covered pot for another 20 minutes so the grain will absorb water.

Transfer quinoa into a large mixing bowl. Fluff slightly with a fork every few minutes so heat can escape. Toast pine nuts in a dry skillet over moderate heat, stirring until nuts are golden brown, about 3 minutes. Set aside. When quinoa has cooled slightly (still warm), add remaining ingredients and toss until everything is well mixed. Garnish with fresh parsley.

Roasted Ratatouille

1 yellow summer squash

4 Japanese eggplant, sliced in half lengthwise

¼ cup olive oil

celtic sea salt to taste

1 red pepper

4 small tomatoes, halved

1 Tbsp roughly chopped fresh thyme leaves

Heat over to 450*. Cut squash and red pepper lengthwise into ¾-inch thick slices. Liberally brush both sides of the eggplant, squash and peppers with olive oil. Arrange on a large baking pan.

Brush tomatoes with olive oil and place cut side up with other vegetables. Sprinkle with salt and thyme. Roast vegetables until golden brown and tender, 25 to 35 minutes. Remove from oven, gently transfer to platter, keeping vegetables whole and serve!

(Japanese eggplants are long, thin and pale purple. Small Italian eggplants can be used if you prefer)

Maple Layer Cake

1 stick unsalted butter

2 ¾ cups Kamut flour

2 cups Maple Syrup (grade B)

3 large eggs room temperature

1 T. Baking Powder

¼ t. salt

1 t. ground ginger

1 cup Goat milk

1 t. vanilla

1 ½ cups walnuts chopped finely (optional)

Beat the butter until creamed. Add maple syrup in a fine stream continuing to beat until light and fluffy. Beat in slightly beaten eggs. Combine dry ingredients. Combine milk and vanilla. Add flour to creamed mixture alternately with milk. Stir in ¾ cup finely chopped walnuts if desired. Pour batter into two 8” layer pans buttered and floured (round, heart, square…). I also add parchment paper to the bottom for ease of removal. This recipe makes a lovely birthday cake with the Maple Buttercream Frosting. I omit the nuts when the cake is for children.

Baked Lentils

2 cups green lentils, rinsed

2 ¼ cups water

1 quart home canned tomatoes or two large fresh tomatoes, chopped

2 tsp salt

1 onion chopped

1 tsp each sage, marjoram, thyme

Place the above in a 9x13 glass baking dish. Bake covered at 350 for 45 minutes. Add two carrots thinly sliced and two stalks celery thinly sliced and continue baking covered for another 20 minutes. Add finely chopped green pepper and serve with warm tortillas.

Homemade Ice Cream

4 Fresh Free Range Eggs

2 cups Maple Syrup

10 cups Goat milk

(you can add some cream, any combination up to 4 cups for a creamier ice cream. I use only the goat milk.)

½ t. salt

1 T. vanilla (more as desired)

Beat eggs until light. Add Maple Syrup in a fine stream until thick. Add milk, salt and vanilla and mix well. Freeze in a 5 qt. Ice Cream Freezer. Makes 1 gallon.

Maple Buttercream Frosting

6 egg yolks

2 cups Maple Syrup

1 pound cold butter

1 t. vanilla

Beat the egg yolks until light and airy. Heat the Maple Syrup in a heavy saucepan to 240* or Soft Ball stage on a candy thermometer. If you don't have a thermometer drop a small amount into a bowl of cold water. When the syrup forms a soft ball in the water, it is hot enough. While beating the egg yolks, add the maple syrup in a small stream. Then add the cold butter a tablespoon at a time and finally beat in the vanilla.

Goat Milk Recipes

In your efforts to minimize your use of conventional dairy products, Goat milk provides a great and versatile alternative. The following recipes utilize fresh or frozen unpasteurized goats milk from a local source.

Vinegar Cheese

Heat one gallon of milk to 185 degrees F., stirring constantly.

Add ¼ cup raw apple cider vinegar.

After 10 minutes, strain through a cheesecloth lined colander.

Hang to drain.

Makes one and ½ pounds of cheese in about two hours.

This basic recipe can be quickly transformed into a healthy cream cheese, ricotta, feta, a tofu replacement and even cheesecake.

Au natural the taste is clean and slightly sweet. The texture is dense and creamy. For storage beyond two weeks refrigeration, the cheese can be frozen, stored in brine (for feta) or in herbs and wine (ziegerkase). It can be sliced for use as a meat in soups, or stir-fry sauté. Your food processors further expands the range of uses for vinegar cheese.

Boursin: process cheese in food processor with a couple TBSP goat milk if needed, minced garlic cloves, thyme and salt to taste.

Cream Cheese: Process cheese with a bit of milk or cream until very smooth.

Ricotta: Process cheese with a few grains of nutmeg and milk to moisten. More milk plus honey or maple syrup and a drop of vanilla, thoroughly processed, yields a dessert topping. A no-cook filling for pies, tortes, cakes, is made by the addition of fresh fruits and especially fresh berries.

Natural Cottage Cheese: One gallon Milk, juice of 2 lemons, 6 Tbls cream (optional). Heat milk to 185 degrees F. Slowly, add the juice of 2 lemons, or about ½ cup. Cool until it can be handled. Drain, rinse and salt if desired and add cream. Use fresh as any cottage cheese.

Dill Dip: Into food processors or blender add eight ounces cheese, one garlic clove, ½ cucumber seeded but not peeled, one Tablespoon dry dill and salt to taste. Process and serve with raw vegetable dippers.

Oat Flour Muffins

2 Cups Oat Flour

1 Tbsp Baking Powder

1 tsp Celtic Sea Salt

1/3 Cup raw honey

2 eggs

1 tsp Vanilla

2 Tbsp Unsalted Butter

2/3 Cup Milk or milk substitute (Goat Milk)

Berries, raisins or dates of choosing (huckleberries!)

Stir together dry ingredients, pressing out lumps. Mix liquids and then add to dry mix. Fold in berries, etc. Pour into muffin tins. Bake at 375* for 15-20 minutes.

Blueberry Oat Pancakes

1 ¼ Cup Oat flour

¾ Cup oatmeal

2-3 tbsp Flax meal or ground flax seed

2 tsp Baking Powder (aluminum-free)

1 tsp Celtic Sea Salt

½ tsp Baking Soda

1- 1 ½ Cup Milk (Buttermilk or Milk Substitute, No Soy)

1 Tbsp honey

2 Eggs

¼ Cup Unsalted Butter, melted

Blueberries/Huckleberries (fresh or frozen)

Stir together dry ingredients. Blend eggs and other liquids. Beat well. Add to dry mix. Drop onto hot buttered griddle. Serve hot with butter and maple syrup or honey.

Tomato Basil Soup

2 quarts canned tomatoes ( I use home canned and process in a blender for a smoother texture)

1 cup chopped onion

½ cup Unsalted Butter (1 cube)

2 Tbsp. Fresh Basil chopped

2 Tsp Celtic sea salt

3 Tbsp. Maple Syrup (less to taste)

3 cups goat milk

pinch of baking soda

Saute onions lightly in butter until tender. Don't brown. Add blended tomatoes, basil and salt. I also like to add a couple tsp of Herbs de Provence if you have it. Simmer lightly for about one hour to an hour and a half, depending on time available. Turn off burner and allow soup to cool slightly from a simmer. Add milk, maple syrup, pinch of baking soda and a couple more Tbsp. of chopped fresh basils. Stir gently and serve with salad and cornbread on a snowy Valley County `spring' day.

Kamut Waffles

2 cups freshly ground kamut flour

1/8 cup ground flax seed

½ teaspoon Celtic sea salt

1 teaspoon aluminum free baking powder

2 eggs slightly beaten

¼ c. softened butter (1/2 stick)

1 + cup goat's milk

Heat waffle iron. Combine dry ingredients.

Combine wet ingredients then add to dry

ingredients. Stir and add more liquid

(distilled water or goat milk) as desired. A

thinner batter makes a lighter crisper

waffle. A thicker batter makes a denser,

heavier waffle. Serve with syrup and

blueberry compote. Heat 2 cups frozen

blueberries until bubbling. Add 1/8 c. maple

syrup. Can also add 1tsp arrowroot powder

to a little berry liquid in a separate bowl

then add to hot blueberries to thicken.

Fruit Smoothies

4 cups frozen fruit

1 to 1 1/2 cup goat's milk or a combination of milk and distilled water depending on desired richness

¼ cup flax seed oil

1/8 cup maple syrup (to taste)

In a blender place approximately 4 cups frozen fruit. Blueberries, Peaches, Strawberries, Bananas or any combination that appeals to YOU! Blend and serve. If too thick for your taste add a little more milk or distilled water.

Cornbread

Heat oven to 400*.

1 cup freshly ground cornmeal

l cup freshly ground kamut flour

1 tablespoon aluminum free baking powder (Rumfords)

½ teaspoon Celtic sea salt

Combine dry ingredients in a bowl. In a separate bowl combine wet ingredients.

Heat ovenproof skillet with small amount of butter in the bottom. Cast iron works great for cornbread.

1 cup goat's milk

1 egg slightly beaten

2 tablespoons honey

1/3 cup unsalted butter softened or melted

Beat together wet ingredients then add to dry ingredients, stir gently. Pour batter into warm skillet and bake for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean. (I usually double this recipe for an eight-inch cast iron skillet) Serve warm with Honey butter (Beat one softened, not melted, cube of butter with ½ cup honey).

Coconut Millet Pudding

Prepare basic millet:

1 cup whole millet

2 cups water

Bring water to a boil and add millet. Reduce heat, cover and simmer gently for 25-30 minutes.

Combine prepared millet with:

2 ½ cups milk (use goat's milk whenever available)

½ cup honey

1 cup unsweetened coconut flakes

1 tsp. Celtic sea salt

1 tsp. Vanilla extract

Mix and pour into a buttered casserole dish. Bake at 350* for one hour. We all enjoy this recipe as is, but also like to indulge by topping with fresh or frozen blueberries and whipped cream (sweetened with a bit of maple syrup and vanilla). Millet is a great breakfast food for kids!

Chipmunk Cookies

1 stick of softened unsalted butter

½ cup honey

1 egg

1 tsp vanilla

1 tsp baking powder

½ tsp baking soda

½ tsp Celtic sea salt

1 ½ cups oat flour

1-2 cups rolled oats

½ tsp cinnamon

1-2 tbsp finely ground flax seeds

raisins, dates, currants, or any dried fruit that has been soaked overnight. NO carob or chocolate for kids!

Beat together wet ingredients. Combine dry ingredients in separate bowl then add to the wet ingredients. Bake at 350* for 8-10 minutes and watch the chipmunks come!

Butternut Squash Soup

with Pine Nuts and Pomegranate Seeds

2 medium butternut squash, halved and seeded

2 Tbsp olive oil

6 cups of vegetable stock or distilled water

2 tsp ground cinnamon

¼ tsp freshly grated nutmeg

Pinch of cloves

3 Tbsp Honey

1 cup goat milk or ½ cup heavy cream

½ cup lightly toasted pine nuts

Fresh pomegranate seeds

Preheat oven to 350. Brush cut side of

squash with olive oil and season with

Celtic sea salt. Place squash on baking

sheet, cut side down, and roast until soft

about 1 hour 15 min.

Remove flesh from squash and place in a

large saucepan with 5 cups distilled

water, cinnamon, nutmeg and cloves.

Cook over medium heat for 30 minutes.

Puree soup in batches in a blender or

food processor until smooth, then return

to saucepan. Add honey, goat milk or

cream and more stock/water to thin as

desired. Season with Celtic sea salt to

taste.

Toast pine nuts in a dry skillet over

medium heat, stirring constantly for 3-5

minutes. Ladle soup into shallow bowls

and garnish with pine nuts and

pomegrante seeds.

Amaranth Pancakes

1 ½ cups Brown Rice flour

½ cup Amaranth flour

1 ¼ cups goat milk

1/3 cup softened unsalted butter

1 egg slightly beaten

2 tablespoons honey

½ teaspoon Celtic sea salt

Combine dry ingredients. Combine wet ingredients and add to dry. Add more liquid (distilled water) if necessary. These pancakes are a denser, chewier pancake. The kids really enjoyed the change. Use a little butter on your griddle or pan for cooking these `cakes. Serve with butter and warm Maple syrup OR….blueberries heated till bubbly, sweetened with a touch of maple syrup and thickened with a teaspoon of arrowroot powder. Be sure to mix the arrowroot powder with a little distilled water before adding to the berries, to avoid a lumpy glob. (although the globs do resemble gummi bears if you're ever desperate for the old days!) Yummy!

Poppyseed Dressing

½ cup raw unfiltered apple cider vinegar (may use fresh lemon juice or combination for variety)

½ cup flax seed oil

2 Tbsp. Honey

2 Tbsp. Sesame seeds

1 ½ tsp. Chopped white onion

¼ tsp. Tamari Wheat-free

¼ tsp. Paprika

Combine all ingredients in a blender and process until smooth and creamy. The blending will thicken the dressing considerably. Whisking by hand will not make the dressing as thick. Lastly, add 1 Tbsp poppy seeds. Stir and serve. This is especially good (and beautiful) on a big bowl of baby spinach leaves and fresh, sliced strawberries. Toss gently.

`The Dressing'

Now, while the poppyseed dressing is nice, Here's a three ingredient combo that serves nicely as a quick and simple everyday, on anything, get-you-out-the-door dressing. Just vary your proportions depending on your mood for the day and your need for something different!

½ cup flax oil

2 Tbsp maple syrup (to taste)

½ cup raw unfiltered apple cider vinegar (or lemon juice if you have some left from making your daily lemon water. Throw in whatever is left over)

Whisk and Go…good on cabbage salad, cucumbers and parsley, or whatever other combo the Doctor may have ordered up for you and your family! Most likely each person will require a different salad…but `THE DRESSING' stands. Good luck!

Roasted Asparagus

1 or 2 bunches of asparagus, woody ends broken off

½ to 1 lb. Mushrooms, thickly sliced

1 Red onion, sliced

Heat oven to 425*. Line a baking sheet with unbleached parchment. Place vegetables in a bowl and toss gently with olive oil until coated. Spread evenly on baking sheet. Roast 20 to 25 minutes, turning once, until veggies are slightly charred and tender. The mushrooms and onions will create liquid as they roast, but it will evaporate leaving a lightly caramelized crust on the vegetables.

Roasted Beets

Roasted Eggplant

Everything's roasting except a roast….

Crockpot-Breakfast Recipe

½ cup short grain brown rice

½ cup millet, washed

½ cup barley, washed

8 cups water

½ cup or more, date pieces

1 tsp Vanilla

1 tsp lemon juice

At night, rinse the inside of your crockpot with water. Add all ingredients and combine. Cook on low all night. In the morning, stir and serve hot with milk substitute of your choice. This serves several, so for smaller servings, reduce each grain to 1/8 cup or ¼ cup, and water to 2 cups water or 4 cups water accordingly. For a gluten free hot cereal omit barley. Other non-gluten grains that may be added include quinoa, amaranth, wild rice and coarse cornmeal.

Millet Stew

Yield: 6 servings

1 c Millet

4 c Water

2 Onions, wedged

2 Potatoes, chunked

2 Carrots, chunked

1 c Celery, chunked

1/2 lb Mushrooms, chopped

2 Bay leaves

1/2 t Basil

1/2 t Thyme

Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid burning. Add all ingredients to a slow cooker and cook for 4 hours on high or 8 hours on low. From: Jagordon@agsm.Ucla.Edu kwvegan vegan

Quinoa and Green Bean Tabbouleh — by Rebecca Wood Featured Q&A:

Green Beans Quinoa, rather than bulgur, tabbouleh affords more flavor nutrition and vitality because it's a whole—rather than a refined—grain. Pecans heighten quinoa's nutty flavor and their crunch nicely complements the juicy beans. Light and refreshing—yet substantial—tabbouleh is an ideal summer salad.

1 ½ cups green beans, trimmed and chopped into ¼” pieces

2 cups cooked quinoa

½ cup chopped toasted pecans

½ cup chopped parsley

2 scallions, chopped

2 tablespoons fresh mint, chopped

3 tablespoons extra virgin olive oil

1 ½ tablespoons lemon juice

1 clove garlic, minced

Sea salt and freshly ground black pepper to taste

4 red lettuce leaves

Add green beans to a quart of rapidly boiling, salted water and boil for 2 minutes or just until they're tender but still crunchy and their color is still bright. Rinse under cold water, drain and pat dry. Combine the beans, quinoa, pecans, parsley, scallions and mint.

Whisk together the oil, lemon juice, garlic, salt and pepper. Pour over the salad and toss to blend. Let stand for 10 minutes. Serve on individual salad plates on a lettuce leaf at room temperature.

Serves 2 to 3 as a main dish.