Note: this recipe assumes you already have a sourdough starter. If you don’t have one, you can search the Internet to find one or check with your local health food store. We recommend that you use whole grains when at all possible. This is a yeast-free bread recipe for two loaves. Use half the ingredients for one loaf.

Sourdough Bread

Making the head starter:

Ingredients:

• starter lump
• 3/4 cup warm water
• 1 3/4–2 1/2 cups whole wheat flour

Directions:

Dissolve the starter in the water. Add enough flour to make a medium-stiff dough. Knead for 10 minutes or until the dough becomes stretchy and less sticky. Divide the dough in quarters. Put one quarter in a glass or pottery dish with a lid or a plate on top. This will be your starter lump for next time. Put the other three quarters in a covered glass or pottery dish and allow to ferment and rise at room temperature overnight 8–12 hours.

Making the bread:

Ingredients:

• the head starter
• 2 cups warm water
• 2 ½ teaspoons Himalayan Salt
• 1/4 cup honey
• 6 tablespoons Virgin Coconut Oil
• 4–5 cups whole wheat flour

Directions:

Mix the head starter with the warm water in a glass mixing bowl or bread mixer. You may need to break up the dough in the water a little with a spoon or your hands.

Mix in the salt, honey, oil, and 3 cups flour. Knead in bread mixer or by hand for about 10 minutes, adding 1–3 cups more flour to make a stiff dough. Some flour has a lot of moisture, so don’t be afraid to use as much as you need. If your dough should become too stiff to work with and you feel you have added too much flour, add 1–2 tablespoons water and continue to knead until the gluten has developed.

To test the gluten, take a small piece of dough, flatten it out a little, and stretch it between your two hands. If it tears quickly, the gluten is not developed and the dough should be kneaded several more minutes. If you can stretch out the piece of dough and see light coming through, the gluten has developed sufficiently.

Divide the dough in half. On a lightly oiled board, shape the two halves into loaves and place in greased 4 x 8-inch loaf pans. Heat your oven to 200 degrees F and turn it off.

Place the pans in the oven, cover with a clean, damp towel and let rise for 3–4 hours until doubled in size.

Do not expect this bread to rise as it bakes as normal yeast bread does. Bake at 350 F for 45 minutes. Remove from pans and cool on baking racks.

This is a wonderful combination of flavors and textures. Serves 8 or so.

Hawaiian Rice Medley

Servings: about 8

Ingredients:

• 4 cups water
• 2 cups brown rice
• 1/4 cup Virgin Coconut Oil
• 1/2 cup fresh mango*
• 1/4 cup raw macadamia nuts
• 1/4 cup fresh Italian parsley
• 1/4 cup fresh cilantro
• 2 tablespoons pineapple juice concentrate
• 1/2 teaspoon salt
• 1/3 cup toasted coconut flakes

Directions:

A few hours before serving time (or a day ahead) bring water to a boil in a large pot and add rice. Cook without stirring for 40 minutes or until rice is tender. Remove from heat and stir in coconut oil and refrigerate rice until chilled.

When close to serving time, chop mango, macadamia nuts, Italian parsley, and cilantro. Mix all the chopped ingredients with rice and add pineapple juice concentrate and salt.

Turn the rice out into a serving bowl and garnish with toasted coconut flakes. Serve dish at room temperature.

*You may substitute with dried mango or papaya.

Recipe submitted by Jennifer, Pinole, CA.

Creamy Vinaigrette

Servings: about 4

Ingredients:

• 1/4 cup red wine vinegar
• 1 tablespoon chives or scallions, finely chopped
• 1/2 teaspoon Himalayan Salt
• 1/4 teaspoon whole sugar
• 1 clove garlic, crushed
• pinch savory or oregano
• pinch hot pepper
• 2 tablespoons Virgin Coconut Oil mayonnaise

Directions:

In a small bowl, whisk together the vinegar, chives or scallions, salt, sweetener, garlic, savory or oregano, and cayenne.
Add the mayonnaise and whisk until well blended. Refrigerate until ready to use.