Spelt Cookies2 eggs (organic better)
2 sticks margarine (earth balance)
½ cup raw sugar (or white)
½ cup brown sugar
Combine the above ingredients and mix well
Next add: 3 cups spelt flour (white or dark)
1 teaspoon-baking powder
1 teaspoon-vanilla

Mix all ingredients together gently, but don’t over-mix the batter. Spelt does not like to be mixed too much, if you work the dough too much the dough will get too firm and will tend to crumble. Lastly add ½ to 1 cup of chocolate chips to taste. You can also add cranberries, nuts, dates, blueberries, or strawberries. Either form into small round cookies and bake on a cookie sheet You can make this dough into cookie bars by placing the dough into a 9 x 13 pan. Cookies bake for 10-12 minutes Cookie bar option should bake in pan for 30-35 minutes. This cookies or cookie bars taste best slightly under cooked.

Contributed by Shira R

Gluten-free bread1 package active dry yeast (about 1 tbsp)
1 1/4 cups warm water
1/4 cup honey (85 grams)
2 eggs (egg-free version: 2 tbsp flax seeds blended with 6 tbsp warm water until frothy)
1/4 cup grapeseed or other vegetable oil
1 tsp cider vinegar
2 tsp sea salt
1 tbsp xanthan gum
1 cup (or 140 grams) tapioca flour/starch
1 1⁄2 cups (or 200 grams) gluten-free oat flour (Bob’s Red Mill makes it, as does Cream Hill Estates)
1⁄2 cup (or 40 grams) coconut, quinoa, brown rice, or other gluten-free flour

Place the yeast and honey in the bottom of the bowl. Cover with the warm water and whisk for 30 seconds to dissolve the yeast. Let the yeast foam and bubble for a few minute. Mix in wet ingredients first (eggs, oil, vinegar) and then add the flours, salt, and xanthan gum. Mix well. Add raisins if you like. Pour into a lightly oiled 9×5 loaf pan and smooth the top. Cover with a clean dishtowel and let rise for 1 1/2 to 2 hours. 15 minutes before it’s finished rising, preheat the oven to 375. Remove the dishtowel and bake until golden brown, about 40 to 45 minutes. Let it cool for a few minutes out of the oven in the pan before removing. Remove to a cooling rack and let cool 30 minutes before slicing.

Fire VinegarFor generation’s people have been touting the benefits of “fire-vinegars.” “Fire-vinegar” is vinegar that has medicinal plants and spices added to it. For example, during the winter months we make strong spicy vinegar, as I will describe later, while in the spring we infuse the vinegars with violets or nettles. Although any vinegar can be used for the following recipe, including: white, rice or wine; nevertheless, apple cider vinegar tends to be the vinegar of choice. It is interesting to note that apple cider vinegar is the result of dual fermentation of naturally occurring sugars in apples. Initially, apples are pressed or crushed and their sugary juice is set aside to ferment into an apple cider, which in the next stage is further fermented into apple cider vinegar. This vinegar contains many natural ingredients such as vitamins, minerals and acetic acid. Being both antibiotic and antiseptic in helps neutralize toxins in the body. Because organically grown apples contain more minerals and enzymes than their non-organic counterparts, organically made versions of apple cider vinegar naturally contain more health benefits than the non-organic varieties.

To make a “fire-vinegar” that is strong and spicy for winter use, you will need: vinegar, honey, onions, garlic, horseradish, ginger, mustard seeds, black peppercorns, chili peppers and a wide-mouthed glass jar preferably with a plastic or glass lid (vinegar can corrode a metal top). The ingredients for this recipe have been proportioned for one cup of vinegar.

The recipe:

  • Put into the jar: three tablespoons of each of the following: chopped onion and garlic, fresh grated ginger and grated horseradish. If you cannot find fresh horseradish feel free to use the horseradish already prepared in jars at your local grocery store (that contains vinegar).
  • Next add one tablespoon of either mustard seeds or black peppercorns, or both. Also add one or more whole cayenne chilies, or 1/8 of a teaspoon of powdered cayenne pepper, or one teaspoon of dried chili flakes.
  • Stir all of the dry ingredients together, and then pour vinegar over the mixture to fill the jar. There should be about one inch of liquid above all of the other ingredients. Cap the jar with its lid.
  • Let the mixture sit from two to four weeks, shaking the bottle daily to mix the herbs together with the vinegar. (Yes, you can use the “fire-vinegar” before the allotted time; however, the longer it stays the stronger it gets).
  • After the two to four week interval, strain the mixture using cheesecloth, in order to extract all of the liquid from the herbs.
  • Add 1/3 of a cup of honey to help preserve your “fire-vinegar” mixture.
  • Pour the liquid contents into a clean bottle, then label and date it before storing it away in your cupboard.

These vinegars can keep for as long as two years. The vinegar can be poured over salads, used in soups, spread on poultry or in any recipe that requires vinegar. It can also be used as a medicine. If you ever feel sick, pull out your bottle of spicy “fire-vinegar” and take from a half to a teaspoon every few hours till you feel better. And for prevention of illnesses, take at least a half of a teaspoon daily, but not to exceed more than one teaspoon once to twice daily, or use liberally over salads.

sweet squashButternut squash and sweet potatoes are two nutritional powerhouses to include in your diet for the autumn and winter. Both vegetables are rich in calcium, magnesium, potassium, fiber and protein , also vitamins A, C , B6 and E. Onions are rich in assimilable iron, calcium and vitamins , B1 (thiamine), B2 (riboflavin), and vitamin C.

  • Cut 1lb. of sweet potatoes and butternut squash into ½ inch cubes and place in a big bowl.
  • 1 large onion chopped and mixed together with above vegetables.

Next add:

  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon agave nectar
  • 2 Tablespoons soy sauce

Make sure the sweet potatoes, squash and onions are covered with the above ingredients. Spread out vegetables on a baking sheet and roast at 400o degrees until vegetables are tender. Estimated time is between 20-25 minutes