Justine's Journey

• In a Medium Bowl, mix all the dry ingredients together.
  1 Cup Einkorn, 1 1/2 Cups old fashioned Rolled Oats, 1/2 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt, 1-3 teaspoons Cinnamon, 1/2 teaspoon Nutmeg
• In a Large Bowl, beat Egg with Water. Now add the remaining wet ingredients to Bowl and mix together.
  1/2 Cup Honey, 1/2 Cup Olive Oil, 1 Large Egg, 1 – 3 teaspoons Vanilla Extract
• Mix the dry Ingredients into the wet ingredients. Add the Cranberries and Walnuts and mix. If the mixture seems too wet, add a bit of Flour. If it is not binding together very well, you may wish to add an Egg White.
  1/2 Cup Cranberries or Cherries or Figs, 1/2 Cup Walnuts
• Cool the mix for 30 minutes in the Refrigerator.
• Preheat oven to 335 degrees.
• Line a Baking Sheet with Parchment Paper. Drop by rounded teaspoonfuls onto the Baking Sheet. Press down with a Fork to ensure even cooking.
• Bake for about 10-12 minutes or until golden on the bottom of the Cookie. Place Cookies on rack to cool for 5 minutes. The Cookies freeze very well.

• Preheat oven to 350 Degrees F.
• Combine all ingredients in a Large Bowl. Mix well until Batter is blended evenly.
• Use a Tablespoon to portion Batter onto a greased Baking Sheet.
• Bake Cookies for approximately 16 minutes.
• Remove Cookies from Baking Sheet and allow to cool on wire rack before serving.

• In a small Bowl whisk egg for 1 minute with a Fork
  1 Egg
• Add Yogurt, Honey, and Cacoa Powder. Stir until smooth and all Cocoa Powder has been absorbed.
  2 Tablespoons Vanilla Greek Yogurt (we use Face 5%), 1.5 Tablespoons Unsweetened Cacao Powder, 1.5 Tablespoons Honey
• Add in Flour and Baking Powder and stir until mixed.
  2 Tablespoons Almond Flour, 1/4 teaspoon Baking Powder
• Pour mixture into a large Mug sprayed with nonstick spray.
• Sprinkle in Cinamon
• Microwave on high for 1 minute (possibly 30 second more depending on microwave. OR bake for 15 minutes at 400 degrees)
• Remove and let Cake cool for 30 seconds. Carefully turn out on to a plate and top with Raspberries and Cinnamon. OPTIONAL : Sprinkle with Coffee, Nutmeg, or other to taste.
  4 fresh Raspberries, 1/8 teaspoon Cinnamon

• Sift Flours and mix in dry ingredients
  1 1/2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 4 teaspoons Cinnamon, 3 teaspoons Cloves, 1 teaspoon Allspice, 3 Cups Einkorn Flour, 1/2 Cup Flaxseed Meal
• Mix in Nuts and Fruits.
  1 Cup Pecans and Walnuts. chopped up, 2 Pink Lady Apples. chopped up, 1 Cup Cherries and Figs. chopped up
• Mix wet ingredients in separate Container.
  1 Cup Honey, 1/4 Cup Extra Virgin Olive Oil or Avocado Oil, 2 Cups Almond Milk or A2, 1 Egg
• Fold in wet ingredients and mix fully.
• Bake 325 Degrees for 50 minutes.
  1 teaspoon Coconut Oil
• Top with honey and enjoy! 🙂

• Preheat oven to 350, grease and Flour an 8-inch Cake Pan.
  Butter, for prepping Cake Pan or Coconut Oil, Flour, for prepping Cake Pan
• Melt Chocolate and Butter (or Coconut oil) in large Bowl in microwave on high 15-second intervals until melted, stiring after each interval.
  2 Blocks Baking Dark Chocolate, 1 Stick unsalted Butter, cubed
• Whisk in Honey, Cacao and Salt until just combined.
  1/3 Cup Honey, 1/4 Cup Unsweetened Cacao Powder, 1/4 Tablespoon Salt
• Whisk in Eggs and Vanilla until no streaks of Egg remain.
  3 Eggs, room temperature, beaten lightly., 1 Tablespoon Vanilla Extract
• Add Einkorn and Baking Soda and stir until just combined.
  2 Cups EinKorn Flour, 1/4 Tablespoon Baking Soda
• Pour Batter into prepared Pan and bake 30-35 minutes or until a Knife inserted in the center of the Cake comes out with just a few mist crumbs attached.
• Cool Cake in Pan 10 minutes, then turn out onto Wire Rack to cool completely.
• Garnish with Raspberries if desired and serve immediately, refrigerate any leftovers.
  Fresh Raspberries

Alternate

• Try 1 Block Chocolate 1/2 Cup Honey

• Mix

Beans

• Place all but Salt in a Large Pot
  1 Cup dried Black Beans soaked overnight and drained, 1 Clove Garlic, 1 teaspoon Cumin, 3 Cups Water
• Cover and cook 1 hour
• add Salt
  1 teaspoon Sea Salt

Vegetables

• Put all but Tomato Sauce and Water in a Large Skillet
  1 teaspoon Olive Oil, 1 Onion, chopped, 1 Clove Garlic, minced, 1/2 teaspoon Salt, 1/2 Red and green Peppers, chopped, 1 Cup Zucchini, chopped, 2 teaspoons Cumin, 1 teaspoon dried Oregano
• Sauté until soft.
• Add Tomato Sauce and Water
  1/2 Cup Tomato Sauce, 1/4 Cup Water
• Add Beans

Polenta

• Add Polenta to Pot
  3 Cups Water, 1/2 teaspoon Salt, 1 Tablespoon Oil, 1 Cup Polenta
• Boil and cook 10-15 minutes (lower heat after boiling)

Casserole

• Preheat Oven to 350 Degrees
• oil a Casserole Dish and spread Beans and Veggies in bottom
• Top with Polenta, sprinkle Cheese or Nutritional Yeast on top
  1/4 Cup grated Cheddar
• Cover and bake 15 min
• Remove Cover and bake 10 minutes more

• Melt all ingredients in Double Boiler, then stir well.
  5.5 ounces Cacao Powder , 2.5 ounces Honey, 1/8 teaspoon Salt, 1/8 teaspoon Cinnamon, 0.5 Tablespoon Coconut Oil, 12 drops Peppermint Essential Oil
• Add 1/2 teaspoon mixture in each Mold . Refrigerate until hard.
• Makes 37 Squares at 40 Calories each .
• If you do not have Bakers Chocolate (30-50% fFt) around . Mix Cacao Powder -(14% Fat) with Cacao Butter (100% Fat:) Sooo for 10 ounces mix 6 ounces of Cacao Powder with 4 ounces of Cacao Butter 🙂

• Heat 2 Tablespoons of Olive Oil in a heavy Large Pot over medium heat.
  2 Tablespoons Olive Oil
• Add the Garlic and sauté until fragrant, about 15 seconds.
  2 Garlic Cloves
• Add the Escarole and sauté until wilted about 2 minutes.
  1 Pounds Escarole
• Add a pinch of Salt.
  2 Tablespoons Salt
•  Add the Chicken Broth, Beans, and Parmesan Cheese. Cover and simmer until the Beans are heated through, about 5 minutes.
  4 Cups Chicken Broth, 15 ounces Cannellini Beans, 1 ounce Parmesan
• Season with Salt and Pepper to taste.
  Black Pepper, 2 Tablespoons Salt
• Ladle the Soup into 6 bowls. Drizzle 1 teaspoon Extra-Virgin Olive Oil over each.
  6 Tablespoons Virgin Olive Oil
• Serve with Crusty Bread

• Preheat the Oven to 375º.
• Mix Ground Beef with Water and Milk in a Large Bowl using your hands until Beef is evenly moistened.
  2 Pounds Ground Beef, 2 Tablespoons Water, 1 Tablespoons Milk
• Mix Bread Crumbs, Onion, Potato, Apple, and Egg into the Beef mixture until evenly integrated.
  1 Cup Bread Crumbs, 1 Onion, 1 Potato, 1 Granny Smith Apple, 1 Egg
• Form the Beef mixture into a Loaf.
• Transfer the Meatloaf to a Deep Baking Dish, Tent with Oven Safe Cover.
• Bake in preheated Oven for 1 hour; remove Tent and Bake until no longer pink in the center, about 30 minutes more.