1. Nora Wohlfeld’s Autumn Oatmeal
5 tbsp Activated Barley™
2 1/3 tbsp Rice Bran Solubles™
1/8 tsp Apothe-Cherry™
3 ¾ c thick rolled oats
¾ cup raisins
2 1/3 tbsp cinnamon
scant 1 tsp Sea salt (Himalayan or Celtic are suggested)
4 ½ cup purified water
1 sliced banana
1 cup soaked almonds
Instructions: Place Activated Barley, Rice Bran Solubles, oats, raisins, salt, cinnamon, and water in large bowl and soak overnight. Soak almonds overnight as well but is a separate container. Next morning, (heat up on stove if you desire) and then stir in Apothe-Cherry and top with bananas and almonds. Enjoy!
2. Davy’s Gravy + Smothered Potatoes
6-7 red or blue potatoes
¼ cup chopped onions
1 cup sliced mushrooms
1 vegetable bouillon cube
1 tbsp Rice Bran Solubles
3 tbsp. Organic Activated Barley™
1 tbsp. Organic Tropic Oil™
1 cup water
Spices (sea salt, garlic powder, onion powder, and paprika)
Instructions: Pre-heat oven to 350 degrees. Cut potatoes into wedges and place on a cookie sheet. Sprinkle sea salt, garlic powder, onion powder, and paprika over the top. Place potatoes in oven for 30 minutes or until cooked thoroughly. In a saucepan caramelize the onions in Tropic Oil; add sliced mushrooms and sauté for 2-3 minutes over medium heat. Add water and vegetable bouillon. Bring to boil, add Activated Barley and Rice Bran Solubles and lower heat to a simmer while stirring with a whisk to thoroughly mix the ingredients. Bring to desired consistency, spice to taste.
Spoon gravy over potatoes (or any other dish that calls for gravy) and enjoy!
3. Gloria Coppola’s Pumpkin Spice Protein Snack
¾ cup Purium Vanilla Chai L.O.V.
¼ cup Purium Activated Barley
6 pitted dates
10-12 oz pumpkin puree
1 cup chopped almonds
½ tsp vanilla extract
Dash of pumpkin pie spice and extra cinnamon
Shredded coconut (with no additives)
Extra nuts, chopped (optional)
Instructions: Mix all in the food processor. Chill until in dough form. Roll into small balls. Roll in coconut and/or nuts.
4. Dave’s Vegan Raw Apple Pie
Ingredients for crust:
1 tbsp Rice Bran Solubles™
1 cup pecans (or other nuts)
1 ½ cup dates and/or raisins (may wish to soak raisins overnight if they are dried out)
2 tsp pure organic vanilla extract
1 tsp cinnamon
1 tsp ground ginger (optional)
coconut sap sugar or organic raw sugar (optional)
Ingredients for filling:
3 – 4 organic apples
juice from one lemon
2 tbsp raw honey
Ingredients for vegan whipped cream:
1 tbsp Organic Tropic Oil™
2 tsp. raw honey
1 tsp juice from lemon
1 tsp cinnamon
1 tsp pure organic vanilla extract
½ cup cashews
Instructions for crust: Use food processor to grind pecans into flour. Blend pecans with pinch of sea salt, vanilla, Rice Bran Solubles, and cinnamon along with dates and/or raisins. Feel free to add a bit more or less of any of the ingredients in order to get a good pie crust consistency. Press into bottom of the pan.
Instructions for filling: Cut ¾ of the apples julienne style and douse with juice from the lemon to keep them from browning. Cut up rest of the apples and use food processor to blend into applesauce. Take vanilla, cinnamon and tropic oil and mix them together. Massage the mixture into the julienne apples. Layer the apples and applesauce over the crust you had pressed into the pie pan. Want it Dutch style? Make another crust to cover – sprinkle with coconut sap sugar.
Instructions for vegan whipped cream: Blend cashews, lemon juice, vanilla, cinnamon, honey (and coconut meat if desired) until smooth and then dollop cream on top of pie. Enjoy!