Thin pancake recipe

1 egg
3 tbs butter
1 c flour
1 c milk
1 tsp baking powder
1/2 tsp baking soda
1/4 c sugar

Sprouted Mung Bean Salad

Using my super-simple sprouter from Park + Vine, we had some mung beans that were sprouted and ready to eat.  This super simple salad came together really easily from ingredients on hand.

Several cups of sprouted mung beans
1 c fresh parsley,  finely chopped
Lemon vinaigrette
  3:1 lemon juice and olive oil

Toss together and serve promptly or within a day or so.  It stores well and would probably pair well with a mescalin salad, from the garden, of course! :)

Lemon Chia pancakes

2 c almond milk
1/3 c chia
1/2 c lemon juice (more or less)
2 eggs, beaten
2 tbsp butter, melted

2 c flour
1 tsp baking powder
1/2 tsp baking soda

Combine almond milk (or liquid alternative, soy milk, buttermilk) and chia.  Let set for a few minutes to allow the chia to pudding.  Add the remaining wet ingredients.  Sift in dry ingredients.  Drop onto hot skillet to cook.  Because of the thickness of the batter, the pancakes will not bubble when they are ready to be flipped.  They took about 3-4 minutes per side on medium heat.

The original recipe called for zest, which may make the pancakes more bitter; you can add as much of that as you want that if you have it.

Herby hearty beer bread

3 cups sifted flour (I used 1:1  white:wheat flour)
1/4 sugar (or 2 tablespoons agave syrup)
3 tsp baking powder
1 t salt
2 T herbs di provence
1 T chia seeds
1/4 c wheat berries
1/4 c rolled oats
1 can/bottle beer (I used some black IPA that was in the fridge)

Mix dry ingredients, add beer.  Top with 1/4 cup melted butter.  I baked it in the oven safe bowl I mixed it in at 375 for 1 hour.

quinoa with olives, tomatoes, and capers

1 c quinoa
2 c water

Add in 1 diced tomato, 1 can olives, as many capers as you like.  I also added 1 cut up chicken breast that was barely thawed.  Let simmer on stove top for 30 minutes.  Viola!  Dinner

Cream of Mushroom and Spinach Soup

1-3 cups of various mushrooms
1/3 c celery
Curly parsley
2 pints chicken stock
1/2 c white wine
1/4 c flour
1 can fat-free evaporated milk
1 cup spinach

Saute in 1 tbsp butter

Add stock, wine and whisk in flour while broth is still cool.  Allow to simmer for 10-15 minutes and add spinach and evaporated milk in the last 5 minutes .  Puree the mixture and return to the pan.  Add salt and pepper to taste and garnish with a few reserved sliced mushrooms and parsley.

Pecan Squash Quinoa

1 medium squash (I used butternut), roasted and mashed


1/2 onion
2 T dried sage
Salt

1 c quinoa
1/4 c shaved Parmesan

1/3c oven roasted pecans

Roast squash in 400 degree oven until tender.  Saute onions and sage in olive oil.  Add quinoa and 3-4c water.  Mix in squash and Parmeson.  Cook about 20 minutes on medium until tender.  Meanwhile, roast pecans in 400 degree oven for about 5 minutes.  Add to quinoa.  Season to taste.