¼ C sugar
¼ C butter ( or use reconstituted butter powder)
1/3 C honey or reconstituted honey granules
½ tsp cinnamon
1 C tropical fruit mix
3 C 6 way rolled cereal
½ C sliced almonds, or pine nuts

Grease bottom and sides of 9 inch square pan with small amount of butter or non stick spray. In 3 QT saucepan heat sugar, butter, honey and cinnamon to boiling over medium heat stirring constantly. Boil one minute stirring constantly, remove from heat. Stir in dried fruit and remaining ingredients. Press mixture in pan with back of wooden spoon. Cool completely, about 30 minutes. For bars cut into rows, store loosely covered at room temperature.

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Whole grains are an excellent source of fiber and the B-vitamin complex (good for the nervous system). They are a grounding food, supporting calm and balance. Both amaranth and quinoa are ancient grains that were staples in Aztec and Incan civilizations respectively. Amaranth, high in protein, the amino acid lysine, fiber, and calcium, has an earthy, sweet taste and a sticky texture when cooked. The National Academy of Sciences has called quinoa, a grain-like food that is fluffy and light when cooked, "one of the best sources of vegetable protein in the vegetable kingdom." Quinoa has a rich, nutty flavor and is a great alternative for people with wheat and corn allergies. This salad is great for a weekend brunch and serves approximately 10 people as a side salad. Experiment a little…

1 ½ C quinoa (washed and roasted until slightly brown)
½ C amaranth (washed and roasted until slightly brown)
⅓ C dried spearmint leaf
½ T each of cumin, coriander, sea salt, onion powder
2 C diced carrots, rehydrated
⅓ C celery, rehydrated
⅓ C red onion or regular onion rehydrated
⅓ C dried or fresh parsley
1 C sunflower seeds
3 C chicken stock (use 1 ½ tsp chicken soup base to 3 C water or to taste)
2 T Lime juice rehydrated

When cooled Add:
2 C peas rehydrated, fresh or frozen
1 C finely chopped fresh celery

(Use the widest pan you have. If the mixture cooks in a narrow deep pan it tends to clump up). Add all ingredients (except lime juice) into the pan and simmer until all moisture is absorbed.. Add the lime juice at the end and refrigerate uncovered. Serve and enjoy!

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¾ C sugar
¾ C packed brown sugar
⅔ C butter
2 eggs
1 ½ tsp vanilla
1 ½ C fresh ground flour
2 tsp baking powder
1 tsp salt
2 ½ C rolled oats
1 ½ C rehydrated freeze dried apricots
1 C raisins

Preheat oven to 350. Beat sugars, butter, eggs and vanilla in bowl at medium speed. Combine flour, baking powder and salt in separate bowl. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth. Stir in oats, apricots, and raisins. Drop by tablespoons onto nonstick baking sheet. Bake 10-15 minutes or until golden.

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1 C uncooked barley
2 C water
2 C rehydrated corn
½ C dried cranberries
¼ C rehydrated green onions
1 C rehydrated FD apple
½ C rehydrated carrots
2 T oil
2 T honey (can use reconstituted honey granules)
1 T lemon juice reconstituted

Cook barley in 2 C water for 1 hour or pressure cook for 20-25 minutes. In large bowl mix cooked barley, corn, dried cranberries, onion, FD apple and carrots. In tight container shake oil, honey and lemon juice, pour over barley mix and toss.

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½ C slivered almonds
1 T butter
3 C cooked barley (cook in chicken broth or pressure cook)
1 C carrots chopped rehydrated
1 C green onions rehydrated or one bunch of fresh
1 C rehydrated celery or 2 stalks fresh
1 T garlic rehydrated
1 C ham granules rehydrated in 2 C water
2 tsp basil
1 tsp oregano
¼ tsp pepper
1 C chicken soup base rehydrated (place 1 tsp soup base in 1 C water)
1 C rehydrated green beans

Toast almonds. Melt butter in skillet add barley, carrots, onions, celery and garlic, cook and stir 2 minutes until flavors are blended. Stir in Ham TVP toasted almonds, basil, oregano and pepper. Add 1 C chicken soup broth, add green beans and let simmer about 10 minutes. Cover and let sit for about 10 minutes. Enjoy

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1½ C reconstituted beef TVP use ¾ C beef to 2 C water with 1 tsp beef soup base (or use 1 lb hamburger cooked)
½ C rehydrated FD onion
1 C uncooked buckwheat
1 can 14.5 diced tomatoes, undrained
1 T rehydrated jalapeno
2 T taco seasoning
2 C rehydrated sweet corn
1 ½ C water
½ - ¾ C cheddar cheese powder
2 T cilantro
¼ C rehydrated black olives

In skillet cook TVP (or hamburger) and onion until mixture blended. Stir in buckwheat until moistened by beef mixture. Stir in tomatoes, jalapenos, taco seasoning to taste, corn and water. Heat to boiling. Cover, reduce heat to low. Simmer 5 to 7 minutes until buckwheat is tender.

Stir in cheese. Cover, cook 2-3 minutes or until cheese is melted. Sprinkle with cilantro and olives.

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Black Bean & Millet Salad

Dressing
⅓ C water
⅓C olive oil
3 T reconstituted lemon juice
1 T balsamic vinegar
2 tsp garlic, minced
1 tsp sea salt
½ tsp allspice
¼ tsp black pepper
1 tsp cumin

Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool. Rinse well with cool water, fluff and dry thoroughly.

In a large bowl, combine millet, black beans, tomatoes, and onion.

Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seeds and cut into ½ inch slices. Add the cucumber to the salad.

Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.

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½ C buckwheat (toast for 4 minutes or until fragrant, in hot dry pan)
1 C water
½ tsp salt
2/3 C mayonnaise
3 T cider vinegar
2 ½ T sugar or 1 ½ T Xagave
½ tsp hot sauce or hot red pepper flakes
½ tsp dill weed
½ tsp Dijon mustard
½ C rehydrated green onion
1 ½ C rehydrated green cabbage
⅓ C rehydrated carrots
½ C rehydrated celery

Combine buckwheat, water and salt in 2 QT saucepan and bring to boil. Simmer until liquid is absorbed, about 10 minutes. While buckwheat is cooking mix together mayonnaise, vinegar, sugar, hot peppers or sauce, mustard and green onions. Blend well. Add mayo mixture to rinsed hot cooked buckwheat. Cover and chill for several hours or overnight. 1 hour before serving combine cabbage, carrots and celery with chilled wheat mixture. Salt and pepper to taste. Add sliced almonds on top if desired.

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1 ⅓ C uncooked quinoa
2 ⅔ C water
⅔ C chicken broth
½ C cream soup mix
1 T cornstarch
2 C rehydrated green beans
½ C rehydrated carrots
1 T olive oil
1 C rehydrated chicken strips (rehydrate in chicken soup base)
½ C rehydrated bell pepper
½ C rehydrated mushrooms
1 tsp rosemary leaves
½ tsp sea salt
2 tsp FD garlic (chop it up before rehydrating)
1 T FD onion

Rinse quinoa thoroughly by placing a fine mesh strainer and holding under water until water runs clear, drain well. In 2 Qt saucepan heart water to boiling. Add quinoa return to boiling. Reduce heat to low, cover and cook 12-15 minutes or until liquid is absorbed. Meanwhile in 12 inch skillet heat broth to boiling over high heat. Add green beans and carrots, let sit in hot water for 5 minutes. Add ½ C cream soup base with 1 T cornstarch, mixed together into mixture. Stir oil, chicken, bell pepper, mushrooms, rosemary, salt, garlic, and onions into vegetables. Cook for 5 minutes and serve over quinoa.

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3 C Triticale, cooked (about 1 C dried kernels)
2 C Edamame (Soy Beans) freeze dried, rehydrated
1 - 15oz. can diced Tomatoes
¾ C crumbled Feta Cheese
½ C chopped green onions
½ C chopped celery
2 T extra virgin olive oil
1 T Balsamic Vinegar
1 T or to taste Zapp seasoning

To cook Triticale Berries simply place 1 C dry triticale berries and 3 cups water into a pan and bring to a boil. Then lower heat, cover and simmer for about 45 minutes or until triticale is chewy and soft. Drain, if necessary, and let cool.

Cook shelled edamame according to package directions. Drain and let cool. In a large bowl, mix all ingredients together. Season gently with ZAPP and pepper to taste.

Makes 6 servings.

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Grains
3 cups Kamut
Cook grain in 5 cups chicken stock in your Pressure Cooker for 12 minutes on high. Let pressure come down naturally. Remove and place in large bowl and chill.

Salmon
Place salmon on rack in Pressure Cooker. Place water to bottom of rack and place lemon slices on top of salmon and pressure for six minute on low pressure. Remove from cooker and chill .

Dressing
Mix following ingredients in small bowl:
1/2 cup lemonade flavored flax oil or 1/2 cup flax oil and juice and zest of one lemon
½ cup olive oil
2 tablespoons dill weed
1 chopped red onion or rehydrated red onion
1 tablespoon capers
¾ cup Balsamic vinegar
Salt and pepper to taste

Salad
Vegetables………Chopped cucumbers, tomatoes, onions, roasted red peppers, and romaine lettuce. Toss vegetables and grains together with about 1 cup of dressing. In another bowl toss salmon in about ½ cup dressing. Place grains on plate. Layer salmon next and drizzle remaining dressing over the top Garnish with broiled asparagus.. Add toasted pine nuts if desired

Asparagus
Toss asparagus in olive oil and season with garlic salt. Cook 3-4 minutes under broiler toss, cook 3-4 min till turns a pretty green.

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5 ½ C water
1 C uncooked wheat
1/3 C long grain brown rice
½ C barley (either hulled or pearled)
½ C cranberries
¼ C carrot rehydrated
¼ C celery rehydrated
2 T dried parsley
1 C rehydrated apple slices
¼ C rehydrated green onion
Sweet red onion dressing
1/3 C Sugar
1/3 C oil
!/3 C rice vinegar
2 T rehydrated red onion
2 tsp Worchester sauce
1 T rehydrated FD garlic

In 2 Qt saucepan heat water and wheat to boiling. Reduce heat to low, cover and simmer 10 minutes. Stir in brown rice and barley. Cover and simmer for 50 minutes longer or until grains are tender. Drain if necessary.

In small bowl mix all ingredients.

In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad, toss. Cover and refrigerate 1 to 2 hours or until chilled.

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1 C rye berries uncooked
½ C barley uncooked
1 C chicken soup broth
1 C rehydrated celery or 2 stalks
⅓ C rehydrated onions
1 ½ C carrots rehydrated
½ tsp salt
⅓ C cranberries
1 tsp orange granules rehydrated (or orange zest)

Cook rye and barley overnight in slow cooker, or pressure cook for 15 minutes, let cool down of own accord. Place all ingredients in pan (except cranberries), stir together until blended and warm and most of liquid is absorbed. Add cranberries and orange granules just before serving.

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Quinoa & Mango Salad

2 C water
1 C quinoa uncooked
2 C cubed mangoes dried
½ C green onions
½ C cranberries
2 T chopped parsley
½ C grapeseed oil
1 T +1 ½ tsp white wine vinegar
1 tsp Dijon mustard
½ tsp salt
Pinch black pepper

Combine water and quinoa in saucepan. Bring to boil. Reduce heat. simmer, covered 10-12 minutes until all water is absorbed. Stir, let stand, covered, 15 minutes. Transfer to bowl and refrigerate for 1 hour.

Add mango, green onions, cranberries, and parsley to quinoa, mix well.

Combine oil, vinegar, mustard, salt and pepper in small bowl, whisk until blended. Pour over quinoa mixture, mix until well blended. Refrigerate several hours for saving.

Let stand at room temp for at least 30 minutes before serving.

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1 ¾ C water
½ C uncooked barley
1 C vanilla yogurt
¼ cup Xagave with maple flavoring or maple flavored syrup
1 C whipped topping (use non dairy creamer mix)
⅓ C chopped walnuts
½ tsp cinnamon
1 C rehydrated raspberries
Dash ground cinnamon
Additional chopped walnuts

In 2 QT saucepan heat water to boiling. Stir in barley, reduce heat. Cover and simmer one hour or until tender. Cool completely (about 30 minutes)

In medium bowl mix yogurt and maple syrup. Gently stir in whipped topping. Stir in barley, walnuts and ½ tsp cinnamon. Cover and refrigerate 2 hours.

Stir raspberries into pudding. Sprinkle pudding with dash of cinnamon and additional walnuts before serving.

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Rinse quinoa in a fine mesh strainer and hold under water until it runs clear.

Melt butter in saucepan cook onion, celery, apple and quinoa for 5 minutes stirring occasionally. Stir in chicken stock and orange juice. Heat to boiling, reduce heat and cover, simmer for 15 to 20 minutes or pressure cook for 7mintues with quick release. Stir until all liquid is absorbed and fluff with fork. Stir in cranberries, nuts, cheese and salt. Sprinkle with parsley.

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1 C sloppy Joe TVP
½ C beef TVP
½ C sausage TVP
3-4 C water
1 C onion rehydrated
½ C green pepper rehydrated
2 cans tomato dices
1 T chili powder
1 tsp salt
3 C cooked grain berries (can use spelt, kamut, wheat, rye, or triticale)

Cook for 2 hr in pot, or overnight in slow cooker or pressure cook for 20 mintues. Soak all TVP together in the 3-4 C water until totally absorbed (around 20-30 minutes). Then mix all ingredients together and simmer for 20-30 mintues until desired thickness is achieved. Serve over whole wheat buns or rice.

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Strawberry Apricot Oat Squares

1 C whole wheat fresh flour
½ C old fashioned oats
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ C packed brown sugar
¼ C grapeseed oil
1 tsp vanilla
1 egg
½ C strawberries rehydrated (mix in1 tsp lemon juice, ¼ C sugar-or to taste and ultra gel to thicken to consistency of jam)
½ C apricots rehydrated in sweetened water
2 T Old fashioned oats
2 tsp butter

Heat oven to 350° F. Spray bottom of 8 or 9 inch square pan.

In large bowl mix flour, ½ C oats, baking powder, baking soda, and salt—set aside. In medium bowl stir brown sugar, oil, vanilla, and egg with fork until smooth. Stir into flour mixture until blended. Reserve ½ cup of dough for topping.

Pat remaining dough in pan. Spread strawberry mixture over dough and sprinkle with apricots. Add 2 T oats and the butter to the reserved dough. Mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over apricots.

Bake 25 to 28 minutes or until top is golden and firm. Cool completely and cut into square. Serve with ice cream or whipped topping.

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1 ½ C boiling water
¾ C bulgur wheat or use cracked red wheat
3 tomatoes chopped
½ C green onions rehydrated
1 C green pepper rehydrated
1 C rehydrated cucumber
¾ C parsley
3 T mint leaves
2 C garbanzo beans cooked
Lemon Garlic Dressing
¼ C lemon juice (use 1 tsp lemon powder to ¼ C cold water)
1 T olive oil
¾ tsp salt
¼ tsp white pepper
1 ½ T FD garlic rehydrated

Pour boiling water over red wheat. Let stand one hour

Mix dressing ingredients

Drain water from bulgur (or red wheat) Stir in remaining ingredients into wheat. Pour dressing over tabbouleh, toss.

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¼ C boiling Water
½ C Teff whole grain
1 C Teff Flour
3 C fresh soft white wheat flour
½ tsp Sea Salt
2 T baking powder
½ C Poppy Seeds
1 ½ C Apple Juice
1 C maple syrup or honey
½ C grapeseed Oil
½ C reconstituted lemon juice
¼ tsp Lemon granules rehydrated
½ cup Milk
1 T Vanilla

Preheat oven to 350°F. Grease a large cake pan or two 9-inch pans and set aside.

Boil water. In a small mixing bowl, pour water over the teff grain. Let it stand for 10 minutes. Combine dry ingredients in a large mixing bowl. Gently stir them together. Add the apple juice, lemon juice, oil, maple syrup, soymilk and the soaked teff grain. Mix all the ingredients together. Pour batter into prepared baking pans. Bake for 40 minutes.

Let cool for 10 minutes then poke holes in cake with fork. Mix powdered sugar and lemon juice to a glaze consistency and pour over cake.

Make up non dairy whipped topping with a touch of lemon juice in the water and serve a dollop with cake.

Makes 24 cake slices.

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Three Grain Salad

5 ½ C water
1 C uncooked wheat
⅓ C uncooked brown rice
½ C uncooked barley
½ C tart cherries
¼ C rehydrated carrots
¼ C diced celery
¼ C fresh parsley
1 C rehydrated apple or use one medium unpeeled red apple.
½ C green onions

Dressing:
⅓ C sugar
⅓ C grapeseed oil
⅓ C cider vinegar or use red wine vinegar
2 T grated red onion
2 tsp Worcestershire powder rehydrated
2 tsp rehydrated garlic

In 2 qt saucepan heat water and wheat to boiling. Reduce heat to low, cover and simmer for 10 minutes. Stir in brown rice and barley. Cover and simmer for 50 minutes longer or until grains are tender. Or pressure cook after adding the rice and barley for 20 minutes.

In small bowl mix all dressing ingredients.

In large bowl mix cooked grains and remaining salad ingredients. Pour dressing over salad, toss.

Refrigerate for 1-2 hours or until chilled.

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Triticale Corn Bread

1 C triticale flour
1 C white cornmeal
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda
2 powdered eggs
1 ¾ C buttermilk
2 ½ T olive oil

Preheat cast iron skillet in 350 oven. Add olive oil to skillet. In medium bowl, mix dry ingredients. Add eggs and buttermilk and stir until mixed. Pour batter into hot skillet and bake for 20 minutes.

Serve hot with honey butter!

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1 C whole grain blue corn (grind fresh on coarse)
1 C whole wheat flour
¼ C sugar
1 C buttermilk (or reconstituted buttermilk powder or add 1 T vinegar per cup of milk)
¼ C oil
1 tsp baking soda
1 tsp salt
1 egg (use powdered egg)

Heat oven to 400°, Spray 12 regular muffin cups with cooking spray.

In large bowl stir all ingredients with spoon just until ingredients are blended. Divide batter among muffin cups (about ¾ full)

Bake 18-21 minutes or until light golden brown. Immediately remove from pan. Serve warm.

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