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Ingredients Three -4 Red peppers washed 1 tbsp. chopped garlic 1 tsp. Sea salt ¾ cup extra virgin olive oil Preparation Place whole peppers in a baking dish, broil for 20 minutes on low broil. Turn each side so all sides are charred. Take them out and place a lid on them, so they can steam while cooling. Once cooled, remove the black skins, discard. Using a mesh strainer over a bowl helps to preserve the juice while working. To separate the seeds, use a finger water bowl and a wet paper towel to get the kernels off your hands and the peppers. Don't rinse the peppers under running water; you'll lose the delicate flavor! Once seeds and skins are separated, cut peppers into slivers Add the strained juices and the rest of the ingredients. Mix well. Allow the peppers to marinate at least an hour before serving. They should keep for at least two weeks in the refrigerator, best to store in a glass type container. Take out of the fridge a little ahead to soften the oil. Adjust garlic and salt to your taste.

Ingredients Two cups of dried black beans 5-6 cups water 1-inch piece Kombu 1-2 bay leaf 1 tsp sea salt 1 tsp soy sauce Preparation Wash beans with your hands in a bowl of water. Rinse well, lift them from the bowl of water with your palm into another medium pot. Check for any stones or unwanted debris. Add two cups of water to the pot and soak for about 8 hours or overnight. Add three cups more water to the pot and Kombu. Bring to a rolling boil, using a stainless-steel flat strainer, skim off any foam at the top. Keep boiling and skimming until all the thick foam is gone. Lower the flame to medium-low and cook down until the bean level has no more liquid on top, after approximately 1 hour. Currently, add bay leaf and two more cups of water, pouring to the side of the pot to not disturb the beans. Make sure the beans are soft and add salt. Cook on simmer for an additional ½ hour. Add soy sauce and any other herbs desired. Suitable to use a flame diffuser at the end of cooking, so the bean starch does not stick on the bottom. Beans contain lots of starch & will thicken when cooled. To make soup, add Water and seasoning as needed.

Ingredients 6 Yams or sweets ¾ cup water 1 tsp sea salt 1 Tbsp maple syrup 1 tsp toasted sesame oil 1 tsp cinnamon 1 Tbsp kudzu or starch plus 2 Tbsp water or apple juice Preparation Preheat oven to 350 degrees. Peel and slice potatoes into 1-inch chunks Mix the first six ingredients in a baking dish, so the mixture fits together next to each other in one layer. Bake until tender, gently mixing a little during baking. Time: approximately 45 minutes. Mix kudzu with water to make a liquid starch. Add the kudzu mixture after 30 minutes of baking, gently folding it into the dish. Bake until tender. You can lightly broil this dish right before serving. Also, any root vegetable can be added or substituted with yams.

Ingredients 8 Apples 3/4 cup water or apple juice (for a sweeter taste) Pinch sea salt Cinnamon to taste Preparation Peel the apples, slice off the inner core, and remove the seeds. You can cook these cores in a separate pot with water and get the juice from them, otherwise, cut them small and give them to the squirrels or rabbits. Cook the apples, salt, and liquid in a large enough saucepan to allow for bubbling over. Bring to a boil, lower the flame to a medium. You can cover it or semi cover it so it does not boil over. Once the apples are tender, turn them off. Now you want to either mash them with a potato masher or mill them through a filter. I use a stainless-steel Foley Food Mill or any kind if it is stainless steel to prevent rust. Next, store the sauce in a tight-fitting glass container. It should stay for at least a week in the fridge. The sauce is sweet enough without adding an extra sweetener, your choice. Great for kids and crispy potato pancakes.

Ingredients 3 lbs. Organic apples One cup of apple juice 1 Tbsp Kuzu starch + 1 Tbsp water 1 Tbsp maple syrup ½ tsp oil (simple taste) Pinch sea salt 1 tsp cinnamon Preparation Peel and slice apples thin half-moons. Add a little lemon juice to the apples to keep from discoloring. Add the apple juice, salt, and apples to large stainless steel sauté pan, giving the apples more room to cook evenly. Bring to a boil, lower the heat, simmer until almost tender, not soft. Mix the kudzu and water thoroughly so no lumps. Stir in the kudzu mixture, salt, and syrup. Set aside to use in your pie shell of choice. Before baking, sprinkle the cinnamon on top. PIE CRUST

Raspberry Blueberry Sauce Ingredients Two cups of juice or water 1/2 cup of raspberries (fresh or frozen) 1/4 cup blueberries 1 Tbsp. sweetener (maple or rice syrup) Pinch sea salt 1 1/2 Tbsp. kudzu starch or Un bromated flour mix smooth with 2 Tbsp. water Preparation Mix juice and berries and bring to a quick boil. Stir the starch slurry into the cooking juice, Lower the flame. Simmer for about five minutes. The sauce will keep several days in the refrigerator.

Ingredients 1 cup of cornmeal/flour 1 cup pastry flour or white 1/2 tsp. sea salt 1 Tbsp. arrowroot flour 1/4 tsp. vanilla (optional) 2 cups of plant milk 1 - 2 Tbsp. oil Preparation Mix all ingredients with a whisk until smooth. Oil a crepe pan or cast-iron round griddle, and warm up on the medium-low flame. Using a soup ladle or cup, pour in the batter with one hand to the top of the pan, tilt the pan down so the batter slides making a thin circle. When the batter is starting to become dry on top, carefully turn it over. Cook approximately 3 minutes on each side. Raspberry Blueberry Sauce Two cups of juice or water 1/2 cup of raspberries (fresh or frozen) 1/4 cup blueberries 1 Tbsp. sweetener (maple or rice syrup) pinch sea salt 1 1/2 Tbsp. kudzu starch or Un bromated flour mix smooth with 2 Tbsp. water Mix juice and berries bring to a quick boil.

Ingredients One ½ cups fresh or frozen berries One cup of apple or any berry juice 1 Tbsp arrowroot starch 1 Tbsp Kuzu starch One pinch of sea salt 2 Tbsp water or juice 1 tsp sweetener Preparation Pour juice and fruit into a saucepan. Bring it to a near boil. Add salt. Mix the starches with water or juice until thoroughly mixed. Suitable to use a tiny stainless-steel whisk. Slowly stir in the starch mixture, simmer for about 5 minutes, add sweetener to taste.

Grain & Bread connect to so many sayings: "Bread is the staff of life", "Home is where the heart is", "With a grain of salt", "Give us our daily bread this day", "One grain ten thousand grains". Our human history begins around gathering wild grasses, grains, & around the hearth and baking bread. Go ahead & take the dive into bread making - you won't be disappointed! Many ovens have a proof function which is great, if not set your oven for the lowest temperature, when it reaches 110° (F) turn the oven off, the goal is around 75 to 85 degrees keep the door closed. Yeast dies at 138° (F). TIP: A great resource for information about flours, measuring, etc. visit: The Spruce Eats.com Variety of Ways to Bake and Serve Breads Pumpkin Bread Cinnamon Raisin Nut Bread Raisin Bran Muffins French Toast and Maple Syrup Toasted Garlic Bread Tempeh Sandwich & Pickles A grain grinder is a great investment to bring into your kitchen. The Komo is a stone grinder, it has many levels of texture from gritty to fine flours. It makes such a difference to be able to have freshly ground food from a whole grain, seed, and beans. The nutrition is certainly at peak best and the avoidance of rancidity is an added benefit. I love my grinder, it opens up my imagination for so many ways to utilize texture.

Preheat oven at 350° for approx. 25/30 min. INGREDIENTS 1 pkg. yeast mix with plant milk warmed to 110 (F) 2 cups whole wheat flour (sifted) 2 mashed baked yams 1 1/2 cups water 1 tsp. sea salt PREPARATION Mix all ingredients in a bowl and begin to knead with your hands, continue to a flat space and knead until dough is well kneaded, add flour as needed. Put back in an oiled bowl and cover with plastic wrap or a wet cotton clean towel. Proof in the oven for about 1 1/2 to 2 hours or until the dough has doubled. Press the dough down, knead it into the desired shape, and rise in the baking vessel for another 30 minutes or until it rises enough. Bake at 400 degrees for about 35 minutes. Check the middle of the bread for doneness with an Instant Read thermometer, ideally reaching 190 degrees. Best served warm & fresh from the oven. We used to wake up smelling the bread baking. It was so wonderful to have Muramoto's bread served with organic coffee he brought back from South America. Sometimes, we would also have Dried Persimmons with green tea, the combination made the sixth taste, which he said had no name. Warming memories to cherish. Many ovens have a proof function which is great, if not set your oven for the lowest temperature, when it reaches 110 (F) turn the oven off, the goal is around 75 to 85 degrees, keep the door closed. Yeast dies at 138 (F).

Preheat oven at 350° for approx. 35 to 40 minutes INGREDIENTS Two cups cornmeal (best freshly ground dried whole organic corn) One cup water 1 1/2 cups Pastry or Un bromated all-natural white flour 1 tsp sea salt 1 Tbsp arrowroot starch 1/3 cup excellent quality oil One cup of plant milk 3 tbsp maple or rice syrup ½ tsp vanilla 2 Tbsp baking powder mix with 2 Tbsp. plant milk PREPARATION Mix the corn flour with one cup of water. Set aside for 1 hour to moisten the corn. Preheat the oven to 350 degrees. Mix the rest of the dry ingredients together, except the baking powder. Whip the oil and sweetener together. Add the rest of the liquid. and mix into the dry ingredients. Mix the baking powder thoroughly with milk until foamy. Fold into the batter. Pour into lightly oiled pans and bake. Enjoy the wonderful smell in your kitchen as the bread is baking. I like to use small pans, suitable for gifts and storing. Bake for about 40 minutes; check to be done at 180 to 190 degrees. This amount makes three small three by 6-inch pans. Allow it to cool; keep it well in plastic wrap and the refrigerator. Warm the slices up on a cast-iron skillet with a lid on the lowest flame, turn once. Great with beans, soups, tea, and jam.

INGREDIENTS 2-3 cups water and one square inch Kombu Sea Kelp soaked 1 /4 small onion sliced thin One-third block of tofu diced small A few tiny strips of Wakame Sea Veg thinly sliced One green onion scallion - white part thinly diced - 2-3 white mushrooms thinly sliced 1 1/2 - 2 Tbsp. white miso Top of green scallion sliced thinly save for garnish Preparation Bring the water and kombu to a slow boil, remove kombu, set aside for later use. Add onions, allow to become transparent, add tofu, when tofu floats to the top, add wakame and mushrooms. Ladle some broth into a cup with the miso to soften, lower the flame to a simmer, add the melted miso. Do not boil miso, since miso is a live food, boiling will kill the microorganisms contained in the life of the miso. When the broth begins to move in a waving motion, 3 to 5 minutes turn it off and serve with the fresh scallions on top. This soup does not take long to make. It will keep in the fridge if leftover, but best served right away.