Following the “LET’S GET COOKING” article, today I will give you three recipes that will cover, breakfast, lunch and dinner -with a bonus of snack.

Breakfast: Porridge – Quinoa flour,Amaranth flour, Spelt flour or Millet flour or equal amounts of  any of two; Almond or Brown Rice milk or water.  Directions: 3 tablespoons of flour will require about 2 cups of liquid (more or less for desired consistency) and this is enough for two people.  Put the flour in a saucepan, pour cold liquid over the flour mixing well to make sure there are no lumps.  Start cooking on low heat while stirring occassionally to prevent sticking; gradually increasing heat to medium.  After 5 minutes, simmer for about 10 more minutes.  You can purchase ground flour or grind it yourself (I grind it myself in a coffee grinder).  A cup of tea or coffee (one cup of coffee a day is okay).  You can take the coffee or tea with a slice of loaf (this recipe will be in my next article).  If you use Almond milk and/or Rice milk that is sweetened with cane sugar, you don’t need any other sweetener.  If you need to sweeten it you can use Stevia In The Raw, Coconut sugar(Organic), 100% Pure Maple Syrup – Grade B, Maple Sugar, Date Sugar or Pure Agave Syrup (from cactus).  For busy people, you can cook this a night before and just warm it in the morning – ON THE STOVE.  You should not skip breakfast.Lunch: Korean sweet potatoes – 1 midium, steamed or baked with the skin (wash it thoroughly), eat it with wild caught salmon and vegetables of your choice.  If you work outside of your home, cut up the potato and put it with the salmon and vegetable in a food thermos, which can keep it warm for up to 8 hours.Snack: a small organic apple or organic pear or any fruit that is seeded in that amount, or nuts.

Dinner: Half of your plate should be vegetables or salad – topped with nuts of your choice (be creative).  We don’t use salad dressing from stores, instead we top our salad with nuts and/or Chic peas – which I cook myself.  You cook them the same way you would beans; they are delicious and healthy, too.  It’s a good idea, of course to start with the vegetables/salad because you will need less starch.  If you are still hungry after your salad, eat some Brown rice or Black rice (look for black rice that says “Forbidden Rice), it can be found at Whole Food or Roots.  It has the best flavor.  It takes the same time to cook as the Brown rice and it needs just a little coconut butter, salt (sea) and curry powder – the less spices the more flavor.

Wild Caught Salmon Recipe:  1 lb Salmon, 1/2 cup chopped  red onions, 1 cup chopped spinach (organic), 1 cup chopped or shredded red cabbage, 6 chopped medium mushrooms,, 1/2 cup chopped organic plum tomatoes, 2 teaspoons sea salt  1 tablespoon curry powder and 1/2 tablespoon coconut butter.  On medium heat, melt the coconut butter and add all vegetables (except spinach), salt and curry powder – cook them lightly and add water to cover the Salmon.  Preheat oven to 335 degrees (ovens vary).  Arrange salmon in a baking pan (you know my choices from my previous articles).  At this point, add the spinach and pour over the salmon and bake uncovered for about 15 – 20 minutes.

I hope you enjoyed these two articles especially, the recipe one and will come back in three weeks to get more.

To your good health,


2 thoughts on “MAAMAS RECIPES”

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