Archive for August, 2013

Multi-Grains Breads

multigrain bread


* No milk, eggs, butter added for this recipe.*


– Whole-Wheat flour
– Quinoa
– Millet
– Oatmeal
– Flaxseeds
– Salt
– Water


– In a big bowl, pour flour and add water to mix with fork or hands.
– Add oatmeal, quinoa, millet, mix.
– Add salt, flaxseed, mix.
– make dough.
– if too much water was added, add more flour / if not enough water then add little to smooth the paste.
– Shape dough in ways you desire.
– In oven (I used quick oven) bake for 30 minutes at 350 degrees F.

-“Bread which is two or three days old is more healthful than new bread. Bread dried in the oven is one of the most wholesome articles of diet.—Letter 142, 1900 “

E.G.W., Counsels on Diet and Foods, 317.


“Grains in Bread May Be Varied : All wheat flour is not best for a continuous diet. A mixture of wheat, oatmeal, and rye would be more nutritious than the wheat with the nutrifying properties separated from it.—Letter 91, 1898” E.G.W., Counsels on Diet and Foods, 321


Quinoa & beans



– black beans
– quinoa
– spinach
– garlic powder
– sea salt
– milk (i used evaporated milk)

– Water in pot , medium-heat
– Add salt
– clean and wash beans in a bowl before pouring in pot.
– pour beans in pot
– Let it cook, can add water if water runs out.
– If beans can be easily squeezed and dense, then they are ready.
– Add spinach
– Pour milk
– Add quinoa
– let meal cook for  more minutes at medium-heat still,
– when water starting to run out, reduce heat to low
– let it cook till ready

Brown Rice and Lentils

Brown Rice and Lentils

– Brown Rice
– Brown Lentils
– Yellow pepper, to taste
– Sweetener ( I used Turbinado Sugar)
– Sea Salt
– Olive Oil (optional)

– in a small pot, boil water and add sea salt
– add brown lentils and let them boil till ready (not more than hour)
– Before the end of time, add yellow pepper
– in separate pot, boil water and add little sugar
– pour brown rice
– cook until water runs out
– reduce heat in low heat, cover the pot (for brown rice)
– optional: served on a plate, can pour little olive oil*, to taste.


Penne and Veggies


– penne
– carrot
– greens peas
– broccoli
– olive oil*
– sea salt
– milk or cream ( I used evaporated milk)
– water

– boil water (little water is enough) and add salt
– Add greens peas and carrots
– after a while add brocolis
-pour milk in pot
– add penne and let them boil for up to 10 more minutes
– check to see if penne is thoroughly cooked
-turn off heat
– served on plate, add olive oil

*olive oil: check out my blog about the use of oil
Here’s the link!

Vegetable Soup



– Eggplants
– 1 Carrot
– Spinach
– Half of sweet potato
– Yucca
– Milk (I used evaporated milk)
– Sea Salt

– in a pot, First boil eggplants, until they become soft (can take a while).
– Add Salt
– Smash them and pour them in a bowl, away from oven.
-In a separate pot, boil carrot and spinach at the same time, little water required for boil.
– Medium heat for a minimum of 15 minutes.
– Add water and pour sweet potato pieces and yucca pieces in the same pot as the carrots and spinach
– Cook, at the same heat until all are soft.
– After a while, reduce heat.
– Add the eggplants in the pot.
– Pour some milk in the pot.
– Stir
– When ready, turn off heat and let it cool.

White Millet w/ pigeon peas


-White Millet (from Haiti)
– Green pigeon peas
– Sea Salt

– In small pot, Boil pigeon peas
– Pour millet with pigeon and let them heat till ready
– Check often to see if water runs out.

Flat Corn Bread

Flat Corn Bread


– 5 tbsp of corn meal
– Sea Salt
– 1 Egg
– Milk



-In a bowl, pour corn meal, 1 egg and a pinch of salt.
– Mix all ingredients.
– Add little milk to the mix
– Find a small bread pan to bake
– Pour all mixed ingredients in bread pan
– Heat small oven to 350 F degrees.
– Bake Corn bread up to 30 minutes
– After 30 minutes, let it cool in oven

(Storing corn bread in fridge is optional. Can leave it in the oven)