• 1.2 cups rye flakes

  • 1.2 cups rolled oats

  • 0.4 cup sunflower seeds

  • 0.4 cup pumpkin seeds

  • 0.4 cup shredded coconut

  • 0.2 cup flaxseed

  • 0.4 cup chopped nuts (e.g. Walnuts)

  • 0.2 cup unrefined sugar

  • 1 tsp cinnamon

  • 0.4 cup lukewarm water

  • 3 Tbsp granola oil or sunflower oil

  • 1 Tbsp honey



  1. Heat the oven to 350°F (180°C). Take a large baking tray and a roll of parchment paper.

  2. Add all the dry ingredients to a bowl.

  3. Mix the water, oil and honey, then pour into the bowl with the dry ingredients. Use your hands to mix and sqeeze the dough.

  4. Spread the granola on the tray and roast in the oven. Turn the granola several times during roasting for 20-25 minutes.

  5. Let cool and store in an airtight container.




  • 0.4 cup All-purpose flour

  • 0.4 cup coarse rye flour

  • 0.4 cup sunflower seeds

  • 0.2 cup pumpkin seeds

  • 0.2 cup flaxseed

  • 1 pinch salt

  • 0.8 cup hot water

  • 0.2 cup canola oil or sunflower oil


  • Flake salt

  • Sesame seeds



  1. Heat the oven to 350°F (180°C). Take two large baking trays and a roll of parchment paper.

  2. Add all the dry ingredients to a bowl. Stir well, then tip in the oil and water. Stir well and use your hands to form a compact ball if needed.

  3. Place a sheet of parchment paper onto a large surface and place half of the dough on top. Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin.

  4. Remove the parchment paper on top and transfer carefully the flattened bread with the remaining inferior parchment sheet into the baking tray.

  5. Lightly score into pieces with a sharp knife if you wish. You can also sprinkle additional flaky salt over.

  6. Repeat the same with the other half of dough.

  7. Place the trays in the oven and bake for 20 minutes. Swap the trays around and bake for 20 more minutes, until golden (but not burned!).

  8. Let cool and break into pieces, or crack along the scored lines with a heavy knife.




  • 1 ¼ cup dried pinto beans (soak overnight)

  • 8 oz fresh mushrooms

  • 2 celery stalks diced ( 1 cup)

  • 4 medium size carrots, diced (1 cup)

  • 1 green bell pepper, diced (1 cup)

  • 4 natural sundried tomatoes, diced

  • 4 cups of water

  • 1 Tbsp granulated garlic

  • 1 Tbsp dried chopped onions

  • 1 vegetable bouillon

  • 2 Tbsps chili powder

  • 1 tsp chipotle powder

  • 1 Tbsp Mexican oregano

  • 1 tsp dried coriander

  • 2 tsps ground cumin

  • 1 Tbsp tomato paste

  • juice of one lime

  • 1 cup chopped fresh cilantro


  1. Put all ingredients in a pot, bring to a boil, cover and let simmer until tender but not mushy.

  2. Serve with red or brown rice.




  • 1 chopped apple

  • 1/4 cup water

  • 10 dates soaked in water until soft

  • 1 cup Toasted cornmeal 

  • ½ cup WW Pie & Pastry flour

  • ½ cup All-purpose flour

  • 1 Tbsp baking powder

  • ½ tsp salt

  • 1 cup Hemp milk/ or any other non-dairy milk


  1. Microwave the apples with the water until soft, and purée in blender.

  2. Take the dates and purée in blender.  Mix into the apple sauce.

  3. Mix dry ingredients well,  add liquids. Pour batter into 8 x 8’ pan.

  4. Bake in preheated oven (400F) for 25 minutes.