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In a sauce pan place:
3 cups raw or frozen rhubarb, chopped
1/2 cup organic raw cane sugar (adjust to taste if needed)
1/4 teaspoon salt
1/2 cup water
Bring to boil and simmer until rhubarb is soft.
Add: 2 tablespoon minute tapioca
Simmer about 10 minutes more stirring frequently.
Fold in 2 cups quartered strawberries and serve over waffles or just as a pudding.
Serves 6-8.
Chop and set aside:
1 sweet red pepper
asparagus enough to make approximately 3 cups of 1/2 inch pieces
Please note: asparagus can have tough stems and the best way to make sure that you get rid of that portion is to snap off the bottom end and not try to cut it off. By taking hold of the bottom end and the mid stem and bending it, it will snap at the appropriate level assuring the no tough stem will get into your dish. This process may seem wasteful but it is well worth the effort in assuring that you or your guests don't get a mouthful of "straw".
Blend on high until smooth:
1 cup raw cashews, rinsed or sunflower seeds
(or 1/2 cup cashews and 1 cup cooked rice or millet)
2 cups hot water
1 teaspoon sea salt
2 heaping teaspoons onion powder
1 tablespoon sesame seed
1/2 teaspoon garlic powder
2 tablespoons organic cornstarch or potato starch
Pour into a saucepan, rinse blender out with 2 more cups of water and add to saucepan. Bring to boil, stirring constantly until it thickens adding more water if needed for the desired consistancy.
Add the vegetables just before serving. They are best when hot but still crunchy.
Serve over rice, millet, quinoa, whole grain noodles, waffles or whole grain toast!
Serves 4-6
Deep freeze assorted fruit. Be sure they are cut into smallish pieces that will fit into the champion juicer funnel. Some of the best fruits are peaches, mango, pineapple, strawberries and bananas. Just before serving run the fruit through the Champion. It comes out like soft serve ice cream. It can also be served with French Crepes or Waffles for a delicious breakfast.
Blend the following ingredients in a heavy duty blender:
2 cups water
1 cup quick or regular rolled oats (gluten-free oats if necessary)
1/4 cup millet or organic corn polenta or rice
1/4 cup flax seed
1/4 cup your choice of rinsed raw cashews, pecans, walnuts, sunflower seeds, pumpkin seeds or soaked beans or lentils
1 date
1/2 teaspoon salt
Blend for about 1 minute then pour into preheated waffle iron. Bake until most of the steam stops rising and waffle is golden brown. ( this can take from 3-12 minutes depending on the iron) If the waffles stick and can't be removed easily, wipe the irons with a paper towel that has a dab of liquid lecithin on it. The paper can be reused multiple times.
One recipe makes about 6-8 squares. Repeating the recipe once for each person served is a good rule of thumb. These freeze well and can be re-warmed in the toaster. They make a good substitute for bread if one is on a gluten-free diet.
Serve with fruit sauce, fruit soup, or soft-serve fruit cream for a sweet breakfast; OR a creamy gravy for a savory breakfast.
Serves 4
In a heavy fry pan that you have wiped with a very thin layer of organic liquid lecithin, mash to the consistency of scrambled eggs:
1 14-16 ounce brick of organic, non-GMO firm tofu
Add to the tofu:
1-2 cloves garlic, pressed
1 teaspoon salt
1/4 cup juice from olives
1/4 teaspoon ground sage
1/4 - 1/2 teaspoon ground celery seed
1/4 teaspoon turmeric
1/2 teaspoon ground savory (optional)
Stir in the seasonings, cover and let cook on medium heat for about 10 minutes. For a more scrambled egg look do not stir too much or it will become crumbly. Rather turn once or twice and serve with your favorite side dish such as potato cakes, mushrooms or caramelized onions.
A variation that tastes nice is to add zucchini, green onions and some diced tomato.
JK