1100 grams light spelt flour
1 1/2 TBS yeast
Juice of 1 lemon
1TBS sunflower oil
600 ml warm water
2 tsp salt
Put flour, yeast and salt in to a Bosch Kitchen Machine for kneading. If you don’t have a machine for kneading, you need to do it with your hands. Make sure you knead it really well (it shouldn’t be sticky). Mix water, lemon juice and oil in a measuring cup and add to the mixture. Dough needs to rise in a warm place for an hour. Divide dough in half and place in 2 bread pans. Let rise another 35 minutes. Bake for 25 minutes at 375°F. This bread is delicious for all those who are wheat intolerant. When eating a primarily alkaline diet, spelt in small quantities should be tolerated.
Sandra’s Waffles (serves 4)
2 1/4 cups spelt flour
1 1/2 cups almond milk
2 cups mineral water
1/4 tsp salt
lemon peel of 1 lemon
1/2 tsp cinnamon
Frozen blueberries (optional)
Bake these in a waffle machine. Serve with almond butter, or if not on a cleanse a small portion of maple syrup.
Quinoa Porridge (one of our favorites)
1/2 cup quinoa (1 part quinoa to 3 parts water)
1 1/2 cups water
2 dates (pitted and cut in to small pieces)
1 tsp Ghee (ghee is clarified butter. It doesn’t contain the casein or lactose)
1 TBS pine nuts (you may substitute pecans or other nuts if desired. Pine nuts are our favorite)
1-2 tsp real salt
In a pan bring water to a boil. Add salt and let boil for 30 seconds. Add quinoa and turn down to medium heat. let cook until quinoa pops and becomes soft. This usually takes 20 minutes, but every stove is different. If quinoa dries up, add more water until it’s done. Drain quinoa then put back in to the pan. On very low heat add the ghee, dates and pine nuts. Serve while still hot. The heat will soften the dates and pine nuts. We eat this for breakfast, lunch or dinner. It’s great with a side salad.
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