*OFFICIAL RECIPES*

[CIVILISON]

Peace Be Onto You,

This will be the Cradle's official recipes section. Add on with your favorite culinary combinations and enjoy!

Peace

[CIVILISON]

I would like to contribute something simple and quick. I usually drink this if I am out of the house or am performing strenuous exercise. This is a power/energy drink that has never failed me. For those who work out, drink it 30 minutes before or right after the exercise.

HEMP SHAKE

Ingredients:

• Glass of water (approximately 250ml)
  
• 5-10 dates or a handful of raisins
  
• 2 tablespoons of hemp seeds
  
• 3 bananas
  
• Handful of blueberries, strawberries, raspberries or any other fruit of your choice.
  
• 1 tablespoon of hemp seed oil (optional, texture is improved)

In a blender, pour the water and add the seeds. Blend until you reach a milky consistency. Add the dates/raisins and blend until smooth. Subsequently, add the bananas one by one and the other fruit of your choice (blueberries most recommended). At the end, add the oil to improve texture and taste.

This power drink is extraordinarily filling and calorie and nutrient dense. It will provide about 25 grams of highly assimilable protein, essential fatty acids, complex carbohydrates, electrolytes, antioxidants (Vitamin C) and other phytochemicals (such as anthocyanins from the berries). This drink is excellent for active people. You can easily store it and take it with you wherever you go.

Peace

[Healthy Merking]

PEACE CIV

do you soak your hemp seeds before you use them?

PEACE

[CIVILISON]

No, I find them delicate enough, they do not need to be soaked. However, I assume the consistency would be improved. It is beneficial to soak other seeds/nuts. It cleanses them and might deactivate the enzyme blocking compounds (a common problem with unsprouted seeds).

I just came back from the store here. I bought a big bag of hemp seeds. I shall trying soaking them for the first time. How do you like your hemp seeds, Lord?

Peace

[Healthy Merking]

PEACE

i absolutely love them

almost crave them sometimes

was surprised to find out that they were acidic as opposed to alkaline

i am going to try soaking them from my next batch as well

you ever try soaked almonds?

it is incredible how good soaked and peeled almonds taste

soak for about 10 or so hours and then peel them - easier to digest and absolutely delicious

PEACE

[CIVILISON]

Peace Lord,

Yes, most seeds/nuts, with the exception of almonds which are slightly alkaline, are acidic. This is probably due to their high protein content and thus acidity is a result of protein metabolism. However, it is easily counteracted with alkaline fruits, vegetables and herbs.

Unfortunately, my body does not tolerate almonds. I get sick really when I eat them. I seem to be okay with other nuts though (cashews and pistachios are my favorite).

Peace

[SAMURAI36]

Middle Eastern Bulgur-Spinach Salad

Ingredients
1 cup bulgur
1 cup boiling water
1/2 cup plain yogurt
1/4 cup bottled red wine vinaigrette salad dressing
2 tablespoons snipped fresh parsley
1/2 teaspoon ground cumin
6 cups torn fresh spinach
1 15-ounce can garbanzo beans, rinsed and drained
1 cup coarsely chopped apple
1/2 of a medium red onion, thinly sliced and separated into rings
3 tablespoons raisins (optional)

Directions
1. In a medium bowl combine bulgur and boiling water. Let stand about 10 minutes or until bulgur has absorbed all the water. Cool 15 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together yogurt, vinaigrette salad dressing, parsley, and cumin.
3. In a large bowl combine bulgur, spinach, garbanzo beans, apple, onion, and, if desired, raisins. Pour dressing over salad. Toss lightly to coat. Makes 4 servings.

Start to Finish: 30 minutes

Make-Ahead Tip: Prepare salad as directed except do not add spinach. Cover and chill for up to 24 hours. Add spinach and toss to serve.

Nutritional Information
Nutritional facts per serving
calories: 340, total fat: 11g, saturated fat: 2g, cholesterol: 2mg, sodium: 673mg, carbohydrate: 53g, fiber: 16g, protein: 13g, vitamin A: 58%, vitamin C: 55%, calcium: 16%, iron: 40%

[SAMURAI36]

Gingered Vegetable-Tofu Stir-Fry

Ingredients
1 cup water
1/4 cup dry sherry or dry white wine
2 tablespoons soy sauce
4 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon cooking oil
2 teaspoons grated fresh ginger
1 pound fresh asparagus, cut into 1-inch pieces (2-1/2 cups), or one 10-ounce package frozen cut asparagus, thawed and well drained
1 small yellow summer squash, halved lengthwise and sliced (1-1/4 cups)
2 green onions, sliced (1/4 cup)
1 10-1/2-ounce package extra firm tofu (fresh bean curd), cut into 1/2-inch cubes
1/2 cup pine nuts or chopped almonds, toasted
2 cups hot cooked brown rice

Directions
1. For sauce, in a small bowl stir together water, dry sherry or wine, soy sauce, cornstarch, and sugar. Set aside.

2. Pour the cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat the wok or large skillet over medium-high heat. Stir-fry the ginger in hot oil for 15 seconds. Add the fresh asparagus (if using) and squash; stir-fry for 3 minutes. Add the thawed asparagus (if using) and green onions; stir-fry about 1- 1/2 minutes more or until the asparagus is crisp-tender. Remove vegetables from wok.

3. Add tofu to the hot wok or skillet. Carefully stir-fry for 2 to 3 minutes or until lightly browned. Remove from wok. Stir the sauce. Add sauce to hot wok. Cook and stir until thickened and bubbly. Return cooked vegetables and tofu to the wok. Stir all ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Stir in pine nuts or almonds. Serve over rice. Makes 4 servings.

Start to Finish: 30 min.

Nutritional Information
Nutritional facts per serving
calories: 350, total fat: 17g, saturated fat: 3g, cholesterol: 0mg, sodium: 344mg, carbohydrate: 38g, fiber: 4g, protein: 16g, vitamin A: 11%, vitamin C: 26%, calcium: 7%, iron: 22%

[SAMURAI36]

Sweet and Sour Cabbage Rolls

Ingredients
1 large head green cabbage
1 15-ounce can black beans or red kidney beans, rinsed and drained
1 cup cooked brown rice
1/2 cup chopped carrots
1/2 cup chopped celery
1 medium onion, chopped
1 clove garlic, minced
3 1/2 cups marinara sauce or meatless spaghetti sauce
1/3 cup raisins
3 tablespoons lemon juice
1 tablespoon packed brown sugar

Directions
1. Remove 8 large outer leaves from head of cabbage. In a Dutch oven cook cabbage leaves in boiling water for 4 to 5 minutes or just until leaves are limp. Drain cabbage leaves. Trim the thick rib in center of each leaf. Set leaves aside. Shred 4 cups of the remaining cabbage; place shredded cabbage in a 31/2- to 6-quart crockery cooker.

2. In medium bowl combine beans, cooked rice, carrots, celery, onion, garlic, and 1/2 cup of the marinara sauce. Divide bean mixture evenly among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold sides of leaf over filling and roll up. Repeat with remaining cabbage rolls

3. Combine remaining marinara sauce, raisins, lemon juice, and brown sugar. Pour about half of the sauce mixture over shredded cabbage in cooker. Stir to mix. Place cabbage rolls atop shredded cabbage. Top with remaining sauce.

4. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. Carefully remove the cooked cabbage rolls and serve with the shredded cabbage. Makes 4 servings.

Start To Finish:
Prep: 1 hour
Cook: 7 to 9 hours


Nutritional Information
Nutritional facts per serving
calories: 406, total fat: 12g, saturated fat: 3g, cholesterol: 0mg, sodium: 1476mg, carbohydrate: 69g, fiber: 15g, protein: 14g, vitamin A: 79%, vitamin C: 116%, calcium: 18%, iron: 21%

[SAMURAI36]

Vegetarian Shepherd's Pie

Ingredients
• 3 small potatoes (3/4 pound)
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 2 tablespoons margarine or butter
• 1/4 teaspoon salt
• 2 - 4 tablespoons milk
• 1 medium onion, chopped (1/2 cup)
• 1 medium carrot, sliced (1/2 cup)
• 1 tablespoon cooking oil
• 1 15-ounce can kidney beans, rinsed and drained
• 1 14-1/2-ounce can whole tomatoes, drained and cut up
• 1 10-ounce package frozen whole kernel corn or mixed vegetables
• 1 8-ounce can tomato sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sugar
• 1 cup shredded cheddar cheese (4 ounces)
• 1/8 teaspoon paprika (optional)

Directions
1. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.

2. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.

3. Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings.

Nutritional Information
1 serving:Calories 456;Fat 19g(Saturated 8g);Cholesterol 31mg;Sodium 1130mg;Carbohydrate 60g;(Protein 20g)

[SAMURAI36]

Hearty Rice Skillet

Ingredients
• 1 15-ounce can black, garbanzo, or kidney beans, rinsed and drained
• 1 14-1/2-ounce can stewed tomatoes, cut up
• 2 cups loose-pack frozen mixed vegetables
• 1 cup water
• 3/4 cup quick-cooking brown rice, uncooked
• 1/2 teaspoon dried thyme or dillweed, crushed
• 4 - 5 dashes bottled hot pepper sauce (optional)
• 1 10-3/4-ounce can condensed tomato soup
• 1/3 cup slivered almonds, toasted
• 1/2 cup shredded mozzarella or cheddar cheese (2 ounces)

Directions
1. In a large skillet stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 12 to 14 minutes or until rice is tender. Stir in soup; heat through.

2. Before serving, stir in almonds and sprinkle with cheese. Makes 4 servings.

Nutritional Information
1 serving:Calories 369;Fat 11g(Saturated 2g);Cholesterol 8mg;Sodium 972mg;Carbohydrate 57g(Dietary Fiber 1g);(Protein 19g)

[Pablo1]

Peace, do those high in protein shakes realy work well for building muscle if you work out a lot. Is there anything fast to take or make?