Basic Recipes
Basic Chocolate Syrup
Delicious on my best homemade chocolate ice cream, here’s an easy chocolate syrup which features mineral-rich and tasty maple syrup as well as my new favorite kitchen ingredient, Artisana’s coconut butter.
Best Ice Cream: Chocolate or Vanilla
Scoopable, creamy, smooth, delicious… the best homemade ice cream ever! You can turn this basic recipe into mint chocolate chip, cookies and cream, or strawberry, just to give you some ideas…
Basic Jerky – Not So Tough
As promised, here’s the jerky recipe I’m (loosely) following. I looked around for ground meat jerky recipes after I read that commercial jerky is often made with ground meat. We knew that jerky was pretty soft, and we thought it would work better for the people in my family that have teeth issues… sensitive teeth or braces. (I’m sorry, Dr. Price, but we learned about you too late.)
Basic Raw Soaked Granola
I wanted a granola recipe that combined the benefits of soaked grains and soaked nuts. Soaking the grains neutralizes phytic acid, a mineral absorption blocker. Soaking the nuts starts the process of germination, de-activating enzyme inhibitors. A raw granola that does this is a highly nutritious and a great source of digestive enzymes!
Basic Eggnog
There are a million and one recipes on the internet for eggnog, so believe me when I say that I’m under no illusions that what I share here is going to revolutionize the eggnog industry. 
It has, however, revolutionized my family! After one little taste, they are hooked.
Basic Vanilla Frosting – Coconut Cream
Using the amazing Artisana Coconut Butter, here’s a variation of the basic chocolate frosting (coconut cream). Like the chocolate version, this frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don’t expect I’ll ever make another type of frosting.
Basic Fluffy Pancakes (Sourdough)
We wanted fluffy – and we got fluffy. And sourdough to boot, which gives us all the benefits of pre-digesting the grain and neutralizing phytic acid for maximum mineral absorption. These are the most awesome pancakes ever. I promise. I got a little booklet the other day, Baking with Sourdough by Sara Pitzer. This is an inexpensive 32-page booklet with many sourdough recipes. The disappointment is that very few of them are whole-grain. But what I really need to learn is there: the principles and the basic formulas. I used the Old-Fashioned Pancake recipe for ideas on how to create these pancakes.
Basic Chocolate Frosting – Coconut Cream
In the past, I’ve used the cream part of coconut milk (not light) to make frosting, and that works pretty well. Except that at room temperature, it gets too soft and doesn’t hold up. The answer: Artisana Coconut Butter. Not the most frugal option, BUT definitely the best. In my opinion, it is worth every penny! This frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don’t expect I’ll ever make another type of frosting.
Basic Sprouted Bean Chili
Because the pinto beans in this chili are sprouted prior to cooking, they digest as vegetables. That’s a good thing for people who are watching their carbs. Rest assured, those who normally shun sprouts won’t know the difference. 
The beans become part of the soup when barely sprouted and they don’t taste any different. This is my general recipe for making sprouted bean chili. This isn’t a spicy chili, so if you use my suggestions, you’ll end up with a mild chili that everyone will like.
Basic Sprouted Muffins
I’m on a mission, can you tell? … I’d like to have “basic” recipes for most everything a nourishing kitchen can produce. Yesterday, I shared the basic soaked muffin recipe, which we are all enjoying very, very much. Today, I’m sharing the basic recipe for sprouted flour muffins. Using sprouted flour offers great benefits. First, sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption. Second, if using sprouted flour, you don’t have to soak overnight because the phytic acid is already neutralized. Third, sprouting grains increases the nutrition of the grain – certain B vitamins and vitamin C levels go through the roof. And finally, sprouted grains digest like vegetables. In case you’re wondering if sprouted flour tastes anything like sprouts, think again – these taste just like any other delicious muffin.
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