Cashew peanut butter protein bars

 IngredientsGluten-Free Rolled Oats: 

1 cup (90g)Medjool Dates: 

1 cup, packed (approx. 150g or 10–12 dates, pitted)

Hemp Hearts: ½ cup (75g)

Raw Cashews: ¼ cup (35g, roughly chopped)

Raw Sunflower Seeds: ¼ cup (35g)

Raw Pumpkin Seeds: ¼ cup (30g)

Natural Peanut Butter: ½ cup (128g, or cashew butter for a more unified flavor)

Ground Cinnamon: ½ teaspoon

Ground Cardamom: ¼ teaspoon

Instructions

Make the Date Paste: 

Place the pitted Medjool dates into a food processor and pulse until they form a thick, sticky paste. If your dates are firm, soak them in hot water for 5 minutes and drain well before processing.

Blend the Wet Base: 

Add the peanut butter to the food processor and pulse until it is fully incorporated into the date paste.

Mix the Dry Ingredients: 

In a large bowl, stir together the gluten-free oats, hemp hearts, chopped cashews, sunflower seeds, pumpkin seeds, cinnamon, and cardamom.

Combine into a Dough: 

Add the sticky date-nut butter mixture to the dry bowl. Use your hands or a stiff spatula to thoroughly knead everything together until a uniform, sticky dough forms.

Press and Chill: 

Line an 8x8-inch pan with parchment paper. Firmly press the dough into an even, flat layer.

Slice: 

Freeze for 15 to 20 minutes to firm up, then lift the block out using the parchment paper and slice into 8 bars.

Pizza/spaghetti sauce for preservation

Makes about 6-8 pints of sauce

Approximately 14 cups tomato puree or 28 cups with juice, we prefer staining the pulp and saving the juice for a vegetable broth. But it can be cooked down

4  tsp garlic powder

2 heads of minced garlic

3/4 cup vegetable oil

4 large bell peppers

5 tbs sugar 

1/4 cup butter

2 Tbs Mrs Dash basil tomato garlic seasoning

2 tbs of garlic herb seasoning

2 tsp black pepper

4 onions (optional) 

6-10 cans of tomato paste (optional)

Wash and blanch tomatoes to get the skins off.

Process the tomatoes and veggies through a grinder or victrola 

Strain the juice out for a thicker sauce and to make a vegetable broth or a base for tomatoes soup.

Put the ground pulp in a large pot with the additional spices and cook on med heat until it is the desired thickness, with occasional stirring. About an hour. You can add tomato paste to thicken it faster if desired. Which if you do not strain the juice you will need 6-10 cans of paste to thicken it.

Gluten free white gravy

1 cup milk

1/4 cup heavy cream
2 chicken and herb buollion cubes
1 tsp garlic herb seasoning
1tsp cornstarch primed with tbs water

Combine all and cook until thick.

Loaded potatoes

6 med potatoes
8 oz cream cheese
6 strips bacon cooked and crumbled
6 oz sour cream
8 tbs butter
1 cup  cheese
shredded Cheddar

Baked potatoes for 60 min until done
Let cool slightly before scooping out the center leaving some potato around the edge for structure.

Mix the butter, cream cheese, sour cream, cheddar cheese and potato centers until smooth.

Mix in bacon 

Place a dollop of the mixture in each shell cover with cheese. Bake for 15-20 min to warm through.

Smoked pulled pork

12lbs pork shoulder butt

Brine
3/4 cup kosher salt
2 Tbs garlic herb blend
Water to cover meat

Dry rub

6 Tbs garlic herb blend
1 Tbs cinnamon
1 tsp red pepper flakes
1 tsp paprika
1 Tbs sugar

Smoked chicken

2 whole chickens

Brine
8 cups honey crisp apple juice
Up to 8 cups water to cover the chicken
1/2 cup garlic blend seasoning
1 cup salt

Blend together until salt is dissolved
Soak chicken 6-18 hours

Dry rub
1 1/2 Tbs garlic blend
2 tsp cinnamon
4 Tbs brown sugar
1 tsp pepper
1 tsp salt
1 tsp Rosemary

Smoke for 4-5 hours at 225-250 degrees spritz with apple cider vinegar every hour until the internal temperature is 165 degrees. We used a blend of cherry wood and apple wood for flavor.

Remove from smoker and tent with aluminium foil. Rest for 10 min before serving.

Gluten free chicken nuggets

2 chicken breasts cut into bite sized prices

Mix equal parts in a bowl
1/3 cup Oat flour
1/3 cup Teff flour
1/3 cup Brown rice flour
1/4 cup Garlic seasoning

In another bowl beat 2 eggs

Coat chicken pieces in flour mixture then egg mixture then back in the flour mixture. 

Place in pan with oil on med heat.

Cook for 5-8 min turning them occasionally.

Honey-lime Pineapple Garlic Chicken

2 large boneless chicken breast cut up seasoned with salt and pepper

Brown in a skillet with a little water

Add 5 cloves coarsely chopped garlic

Sauce:

1/4c brown mustard

1/2 c honey

1 tsp red pepper flakes

Juice from half a lime

Chopped up pineapple (do not add extra juice)

Add to chicken and let simmer until thickened

serve over rice

Honey Garlic Chicken

2 large boneless chicken breast cut up seasoned with salt and pepper

Brown in a skillet with a little water

5 cloves chopped garlic

Sauce:

1/4c brown mustard

1/2 c honey

1 tsp red pepper flakes

Add to chicken and let simmer until thickened

serve over rice

Honey Orange Porkchops

2-4 small porckchops
1/4 cup honey
1 orange juiced
1 TBS garlic herb seasoning (we use spice island garlic and herb)
Salt and pepper to taste

Mix honey, orange juice and garlic seasoning together.
Seare the porkchops and pour honey mixture over
Cover and let cook until all the fluid is gone.