Snack Day Recipes
You will need: Rice cooker, liquid and dry measuring cups, measuring spoons, large spoon, sieve, foil, serving bowl, knife for cutting butter.
- 1 T olive oil
- 4 c brown rice
- 7 c water
- ½ stick butter
- 1 c milk
- 2 T tamari
- Rinse rice in a sieve until some of white starch washes off (a few swirls with hands).
- Add olive oil to bottom of rice cooker (prevents sticking).
- Add rice and water. Plug in cooker - it will automatically go to WARM setting, press COOK button to start.
- Check rice in 45 minutes. (look for it to be quite moist, liquid absorbed but not dry, tastes fine, easier clean up)
- Spoon rice into the large bowl, add Tamari, add milk and butter. Stir until evenly combined and serve.
- 1 ½ cups ground cornmeal
- 1 cup pastry flour
- 1 Tbsp. ground flax
- 1 Tbsp. baking powder
- 1 ¾ cup organic milk (it usually takes a little more milk than this)
- 3 eggs
- ½ stick melted butter
- ½ tsp cinnamon
Cook and serve like traditional pancakes.
- 3 cups of oats (freshly ground by children)
- 6 cups organic whole milk
- 1 heaping tbsp. ground flax
- 1 tsp. cinnamon
- 1 tbsp. butter
- ¼ tsp. of salt
- Stir all of the above ingredients together and cook over medium/high heat until it forms a good rolling boil (approx. 6 minutes).
- Apple sprinkles (finely diced apples) will be served with the porridge. Slice up one large apple and sprinkle on the porridge when served.
Preheat oven for 5 minutes at 350 degrees
- ¼ cup of sunflower seeds - roast approx. 4 minutes
- ¼ cup of sliced almonds - roast approx. 2 minutes
Sweet Root Vegetable & Millet "Stone" Soup
Each week a stone turns up in a different child's bowl. The children like to make a wish on it. When the stone is low on wishes, the teacher puts it in her garden for a "refill". The millet in the soup makes it particularly warming & nourishing.
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery chopped
- 1/2 cup millet (rinsed)
- Sweet vegetables: beets, sweet potatoes, parsnips, rutabaga, any type of squash, chopped into small pieces. If your beets come with greens, chop them small. The total amount of vegetables should cover 1/3 of the pot.
- 6 cups water
- 2 Tablespoons Better Than Organic Vegetable Soup Base
- Salt and pepper to taste
- A drop of lemon juice-optional.
Heat the soup pot. Add olive oil and saute the chopped onions, carrots, and celery until the onions are soft & golden. (10-12 minutes). Add the rinsed millet at the end of the vegetable's saute time and cook until toasty and fragrant, several minutes. Add the sweet root vegetables and salt. Add 6 cups of water. Add 2 Tablespoons of soup base. Bring to a boil, then simmer gently for 20 to 25 minutes, partially covered. Before serving, check for salt & add pepper.
Optional: A drop or two of lemon juice often brightens the flavor of soup.
- 1 pk. yeast
- 1 tsp. honey
- 1/2 cup warm water
- 2 1/2 Tbs. oil
- 2 Tbs. honey
- pinch of salt
- 1 1/2 cups warm water
- 6 cups of flour (2 white and 4 wheat)
- 1/4 sunflower seeds
- 1/4 sesame seeds
- 1 Tbs. of flax seeds
Combine the first 3 ingredients in a small bowl. Let this mixture come to a bubble - about 10 minutes. Combine the next 4 ingredients and then add the yeast mixture to it. Add the flour and the seeds, mixing with the large wooden spoon. Add the white flour first, then the wheat flour. Knead until the right consistency (not sticky). Oil a large bowl. Place oiled dough in well-oiled bowl and cover with a kitchen towel to let rise. Prepare a large baking sheet with parchment paper.
Bake rolls on 375 degrees for about 20 minutes.