1 1/4 cup warmed milk 110 degrees (I prefer homemade cashew milk)
1 Tablespoon SAF yeast
3 cups whole wheat pastry flour, plus more as needed, about 1 cup
1/2 teaspoon salt
3 tablespoons good-quality oil (I prefer organic virgin coconut oil, melted)
1 tablespoon honey or organic sugar
1 egg, beaten
1/4 cup cheddar cheese, optional

In a mixing bowl (I used a Kitchen Aid), place the warmed milk and flour. Add the SAF yeast and stir to mix. Add remaining ingredients and beat well. Add flour as need to have the dough pull away from the sides of the bowl. The dough should be very soft, but not stick to your hands.

Turn out onto a floured board and knead until no longer sticky. Pat out to about 1/2-inch thick and cut into 3-inch rounds. Place the rounds onto a piece of parchment paper, cover with a towel and let rise about 30 minutes (almost doubled).

Place the parchment and muffins onto the steel rack (turned to the lowest position) of the Morningware Infrared Halogen Oven. Bake at 325 degrees for about 10 minutes. CAREFULLY, flip muffins over and bake another 8 minutes or until tops are golden brown.

*They will deflate slightly as you turn them because the bottoms are very soft. Don’t worry, they will puff back up.

Remove to a cooling rack. Split open with a serrated knife and butter the inside, replacing the top and bottom around the butter.

I was invited to review this product and I was thrilled to receive the oven and put it through its paces after reading excellent feedback on it. The Customer Service at Morningware is very friendly and helpful, which is a plus when considering purchasing any product.

The Morningware oven is fun to use and it works quickly and efficiently to cook so many types of foods. I find myself using it several times a day, almost every day. I bake homemade whole-grain pizza crusts in it and then cook the topped pizzas to perfection. I can adjust the amount of heat and change how browned the cheese gets (since I have some in my family that prefer dark-cooked cheese and some that prefer the cheese light and ooey-gooey. We do pizza at least twice a week using the Morningware Infrared Halogen oven.

I also bake 100% whole wheat sticky buns, cookies, biscuits, cobblers and many other foods one would think were not suited to this oven. As a whole-grain baker, how the Morningware oven handled homemade whole-grain baked goods was extremely important to me. I must say that I am very pleased with the results.

In addition to baked goods, the Morningware Infrared Halogen Oven does a fantastic job on meats (even frozen, not thawed!! That’s right!) Chicken, turkey, lamb, venison, bison, fish, burgers, steaks, vegetables, potato fries and much more, turn out moist inside and are cooked wonderfully on the outside.

Several advantages of the Morningware Infrared Halogen Oven includes that using it keeps me from having to pre-heat and cook using the big oven, thus saving on fuel AND using the Morningware keeps the kitchen cool and smoke-free. I love not having to heat the whole house to roast salmon fillets or vegetables or bake a quick batch of muffins or cookies. Since the “baking bug” may hit me at any moment and I may desire to whip up a batch of something yummy, not having to pre-heat my oven is a huge advantage for me. I also enjoy being able to watch the food cook via the see-through dome and watch it puff up and brown.

The clean-up process couldn’t be easier, but the dome does get hot during the cooking process, so it is prudent to wait until the oven cools down before cleaning.

My Helpful Hints:

• Consider the thickness and the type of food you are cooking. For example, steaks, hamburgers, fish grill up perfectly, but a thick pot roast may be better suited for a slow-cooker as the longer cooking method may be necessary to tenderize a tough, thick cut of meat. I enjoy roasting whole chickens in my Morningware oven, but I also like to butterfly them first, laying them flat on the stainless rack. The chickens roast quicker using this method.
• It may be necessary to flip some foods over to cook the bottom evenly. I regularly do this with my homemade 100% whole-grain pizza crusts. Caveat: I also have to flip my pizza crusts and other foods when baking them in the regular oven, so I don’t consider this a negative aspect of the IR oven.
• A meat thermometer is indispensable for determining the internal temperature of cooked meats and breads. Most of these foods will cook more quickly than using conventional means so taking the temperature of the meat is essential to prevent overcooking.
• When removing the dome after cooking, I place the dome onto a towel or placemat to avoid temperature shock.
• I keep my Morningware Infrared Halogen Oven on my countertop ready to go at ALL times because I want to use it over and over!

VICKILYNN’S WHOLE WHEAT YEAST ENGLISH MUFFINS/ BISCUITS
Yield: 10-12 English Muffins

1 1/4 cup warmed milk 110 degrees (I prefer homemade cashew milk)
1 Tablespoon SAF yeast
3 cups whole wheat pastry flour, plus more as needed, about 1 cup
1/2 teaspoon salt
3 tablespoons good-quality oil (I prefer organic virgin coconut oil, melted)
1 tablespoon honey or organic sugar
1 egg, beaten
1/4 cup cheddar cheese, optional

In a mixing bowl (I used a Kitchen Aid), place the warmed milk and flour. Add the SAF yeast and stir to mix. Add remaining ingredients and beat well. Add flour as need to have the dough pull away from the sides of the bowl. The dough should be very soft, but not stick to your hands.

Turn out onto a floured board and knead until no longer sticky. Pat out to about 1/2-inch thick and cut into 3-inch rounds. Place the rounds onto a piece of parchment paper, cover with a towel and let rise about 30 minutes (almost doubled).

Place the parchment and muffins onto the steel rack (turned to the lowest position) of the Morningware Infrared Halogen Oven. Bake at 325 degrees for about 10 minutes. CAREFULLY, flip muffins over and bake another 8 minutes or until tops are golden brown.

*They will deflate slightly as you turn them because the bottoms are very soft. Don’t worry, they will puff back up.

Remove to a cooling rack. Split open with a serrated knife and butter the inside, replacing the top and bottom around the butter.

MORNINGWARE INFRARED HALOGEN OVEN

Simple to use, the Infrared Halogen Oven comes with a base, glass tray, stainless steel rack that can be used in 2 positions, a polycarbonate dome and the Morningware Infrared Halogen powerhead.

The Morningware Infrared Halogen Oven can roast, grill, broil, air-fry, dehydrate, barbecue and steam. A truly versatile portable countertop cooking appliance!

Dimensions: 14” H x 13” L x 11” W

Weight: 13 pounds

Cooking Method: Combination of convection, conduction, infrared and halogen light

1 year warranty

100 volts AC, 60Hz, 1200 watts

For more information, please visit: http://morningware.com/oven.html

Manual: http://morningware.com/Manual/Manual.pdf

Cooking Chart: http://morningware.com/Manual/Cooking_Chart.pdf

Recipes: http://morningware.com/Manual/Recipe.pdf

We like this a tad sweeter than the recipe, so taste and adjust seasonings and sweetness to taste. We use this on top of organic all-beef hot dogs in homemade hot dog buns, or mixed into cooked brown rice or barley, or just as a yummy side dish. It’s good warm or cold and great to take to picnics!

1 pound dried organic lentils, sorted and rinsed
5 cups water
6 ounces organic tomato sauce (or organic tomato paste and water)
1/2 cup organic molasses  (not blackstrap)
1/2 cup organic ketchup
1/4 cup minced onion
2 cloves minced garlic
1 Tablespoon organic soy sauce,  or Tamari or Bragg’s Liquid Aminos
1 1/2 teaspoons dry mustard or 1 Tablespoon prepared mustard
1/4 teaspoon liquid smoke flavoring, natural, organic (don’t omit this or overdo it!)
1 Tablespoon organic apple cider vinegar with “mother”
Organic sucanat to taste
Salt and black pepper to taste

Preheat oven to 350 degrees.

Place rinsed lentils in a saucepan and add water. Bring to a boil.
Reduce heat, cover and simmer until lentils are completely tender, about 30 minutes or more.

Add remaining ingredients to lentils. (Taste and adjust seasonings).
Pour lentil mixture into a 2 quart baking dish. Cover and bake for 45 minutes.
Taste and adjust seasonings before serving.

- – - – - – - – - – - – - – - – - – -

Per serving: 182 Calories; trace Fat (2.3% calories from fat); 11g Protein; 35g Carbohydrate; 12g Dietary Fiber; trace Cholesterol; 302mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.

Our book has HIT the market to wonderful comments and feedback!  Come and get yours and join in the excitement! Order direct from Naturally Healthy.

Table of Contents:

Part One: Real Foods Make Naturally Healthy Cuisine

• The Meaning of Eating
• Kitchen Medicine: Carbs, Proteins, Fats
• Optimal Nutrient Daily Intake: Vitamins
• Optimal Nutrient Daily Intake: Minerals
• Setting Up Your Real Food Pantry
• Changes Made Easy
• You Know You Need to Make Changes When ….
• Tools of the Trade
• Real Food Substitutions
• Real Food Glossary

Part Two: Real Foods for Real Life

• Help for the Challenged HomeMaker:
• Convenience Foods
• Bodacious Breakfasts
• Magnificent Midday Meals
• Super Suppers
• Crockpot Meals
• Working Smarter Not Harder…Batch Cooking
• Pizza Pizzaz
• Homemade Pasta
• Surviving Summertime
• Heritage Recipes
• HomeMade Gift-Giving
• “Putting By” for Emergencies

Part Three: “It’s a Keeper” Recipes

• Bread
• Salads
• Soup
• Vegetables
• Vegetarian Main Dishes
• Fish Main Dishes
• Chicken Main Dishes
• Beef Main Dishes
• Desserts

Part Four: The Hospitable Home…Nourishing the Body of Christ

• The Hospitable Home
• Opening Doors to New Relationships
• Being Hospitable…When Life is Challenging
• Celebrating the Lord’s Day
• Feeding the Body, His Bride

Part Five: Real Weight Loss

• Real Weight Loss
• Real Food – Real Light

Order now:  Naturally Healthy Cuisine: Real Food for Real Families.

makes 2 loaves

• 6 ounces granola, any type, homemade preferred
• 3/4 cup warm water

Mix in a bowl and set aside. Let sit about 45 min – 1 hour to soften

Sponge:

• 1 1/2 TB yeast
• 11/2 cups warm water
• 1/3 cup honey
• 2 cups whole wheat flour

Place all ingredients in a mixing bowl. (I use a Bosch) Mix well and cover. Let sponge (sit undisturbed) about 30 minutes, or until bubbly.

Add to sponge:

• 3 TB cold-pressed oil
• 2 TB cinnamon
• 1 tsp salt

Add 3 1/2 – 4 cups whole wheat flour one cup at a time, mixing well after each cup; Mix the until it clings to itself and is no longer sticky.

Knead until smooth and springy. Then add the softened granola, kneading it in.

Let dough rise in a covered bowl until doubled. Punch down to release air and let rise again.
Punch down again and divide dough into 2 pieces. Shape each piece into a loaf. Place loaves in lightly oiled 8 x 4 inch bread pans and put in a warmed place to rise a third time.

Bake at 350 for 35 minutes or until browned and cooked through. This makes excellent toast.

• 1/3 cup warm water
• 1 tbsp dry yeast
• 1 tsp honey
• 2-2/3 cup hot water
• 1/4 cup oil
• 1/2 cup molasses
• 1 tbsp (or less) salt
• 7-1/2 cups whole wheat flour

Mix yeast with 1/3 cup water and honey till foams. In a large bowl mix hot water and four cups of flour. Stir till well mixed. Add oil, molasses and salt. Work in remaining flour, turning from bowl and kneading when too stiff to stir. Knead well. Dough will be sticky. Do not add more flour. Let rise in warm place till double, punch down and shape into two loaves. Let rise again and bake at 350 degrees for 40-45 minutes, till hollow sounding When thumped on bottom. Slice and devour one loaf immediately and save the rest for toast and sandwiches.

• 3 cups boiling water
• 2 cups rolled oats
• 1/3 cup honey
• 1/4 cup applesauce
• 2 teaspoons salt
• 1 1/2 tablespoons SAF yeast
• 1/4 cup vital gluten flour
• 6-7 cups whole wheat flour (I used Prairie Gold)

Mix together boiling water, oats, applesauce and honey and stir well. Let cool until lukewarm (100-110 degrees)and stir in yeast. Add 2 cups whole wheat flour and mix well. Cover and sponge (let sit at room temp) for 15 minutes.

Mix in vital gluten and add remaining flour a cup at a time, stirring after each addition. Add enough flour to begin to pull away from the sides and dough is moist but not sticky.

Knead for about 10 minutes with the manual kneader, or until gluten is developed.

Cover and let rise until nearly doubled. Punch down and divide into 2 loaves. Shape and place into 8 x 4 loaf pans. Place in a warm oven (turn on to 150 until warmed then turn OFF) and let rise until nicely rounded on top.

Turn oven on and bake at 350 for 30-35 minutes or until tops are brown and the loaves sound hollow when you tap the bottoms.

Place on a baking rack to cool, brush with water and place a clean towel over top to soften crust.

In a large bowl, mix together well. Place in a ziploc bag and label. Keep in fridge.

To use:

WW Pancakes (makes ten to twelve 4-inch pancakes)

In a bowl mix well:

• 1 egg
• 1 cup milk (I use soy)
• 2 TB pure maple syrup or honey
• 1 tsp vanilla

Add 1 1/2 cup WW pancake mix, and mix until combined. On an heated ungreased griddle, drop batter by 1/4 cupfuls until surface is full of bubbles and looks dry. Flip over and cook on other side.

(or by hand)

• 1 1/2 C. warm water
• 3 C. ww flour
• 3/8 C. wheat gluten (almost 1/2 C., about 3 *heaping* Tbsp.)
• 3 Tbsp. molasses or honey
• 2 heaping tsp. salt
• 4 tsp. active dry yeast
• 1 Tbsp. butter, softened

Dump all ingredients in automatic bread machine and set to KNEAD only. When cycle is finished, dump out dough on countertop, cut into 12 pieces, roll each piece into a ball and place on lightly greased cookie sheet. Let rise until doubled, then bake at 350 degrees for about 15 minutes. Good as sandwich rolls, too!

I use this all-purpose milk for making homemade soy yogurt and yogurt cheese, also for baking and cooking.

• 1/2 cup organic soybeans, dry
• water

Soak soybeans 8 -12 hours or overnight. Drain, rinse and place soybeans in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and let cool slightly.

Variation: For a slightly sweet, thicker milk, drop 8 pitted, organic, unsulfured dates into the milk when warm. Let sit 30 – 45 minutes, then pour milk and dates into a blender and blend until smooth. Shake container before using. This makes a wonderful, rich milk for drinking or for cooking and baking.

Per one cup serving (unflavored): 71 Calories; 3g Fat (37.1% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fat.

Basic Soy-Barley Milk

The barley adds a slightly sweet, mellow flavor. Good basic milk for all cooking and baking as well as drinking.

Yield: 6 cups

• 1/2 cup organic soybeans, dry
• 1 Tablespoon organic hulled barley, dry
• water

Soak beans and barley 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and let cool slightly. Use milk as is, or flavor by pouring soymilk into a blender (may be necessary to divide into two batches for smaller blenders) and add salt and/or other desired ingredients. Blend on High for 10 seconds, or until smooth. Pour milk back into the glass container and use warm or chilled. For flavored milk, shake container well before using.

Variation: For a slightly sweet, thicker milk, drop 8 pitted, organic, unsulfured dates into the milk when warm. Let sit 30 – 45 minutes, then pour milk and dates into a blender and blend until smooth. Shake container before using. This makes a wonderful, rich milk for drinking or for cooking and baking.

Per one cup serving (unflavored only): 71 Calories; 3g Fat (37.1% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fat.

Per one cup serving (including dates): 102 Calories; 3g Fat (26.0% calories from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Fat.

Almond-Brown Rice Milk

A rich, creamy non-dairy, non-soy beverage that is perfect for cooking and baking. Use this as the foundation for flavored shakes and smoothies.

Yield: 6 cups

• 1/2 cup almonds, organic, shelled
• 1/4 cup brown rice, dry, organic, long-grain
• 8 pitted dates, dried, unsulfured, organic
• water

Soak almonds and rice 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 – 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and/or other flavorings to taste. Serve hot or cold. Shake container before serving.

*This is a rich, creamy liquid, more like a “cream” than milk. If you desire it thinner, add water to preferred texture.

Variation: Use other dried fruit in place of the dates, such as apricots, pineapple or berries.

Per one cup serving (unflavored): 129 Calories; 6g Fat (42.3% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat.

Almond-Oat Milk

Another non-soy, non-dairy milk, with a rich, mild flavor , great for drinking or using in recipes. Especially good for thickening sauces, gravies and more.

Yield: 6 cups

• 1/2 cup almonds, organic, shelled
• 1/4 cup oat groats, dry, organic
• 8 pitted dates, dried, unsulfured, organic
• water

Soak almonds and oats 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 – 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and/or other flavorings to taste. Serve hot or cold. Shake container before serving.

*This is a rich, creamy liquid, more like a “cream” than milk. If you desire it thinner, add water to preferred texture.

Variation: Use other dried fruit in place of the dates, such as apricots, pineapple, or berries.

Per one cup serving (unflavored): 117 Calories; 6g Fat (46.7% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat.

Stevia Vanilla Soy Milk

Use stevia for a no-calorie sweetener. Start with the smallest amount of stevia. Taste and increase stevia slowly until desired sweetness is achieved.

Yield: 6 cups

• 1/2 cup organic soybeans
• 2 teaspoons barley
• water
• 1/4 teaspoon whole flax seed
• 2 Tablespoons vanilla extract
• 1/4 teaspoon salt
• 1/4 – 1/2 teaspoon stevia extract powder or liquid

Soak beans and barley 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and let cool slightly. Use milk as is, or flavor by pouring soymilk into a blender (may be necessary to divide into two batches for smaller blenders) and add salt and/or other desired ingredients. Blend on High for 10 seconds, or until smooth. Pour milk back into the glass container and use warm or chilled. For flavored milk, shake container well before using.

Per one cup serving: 75 Calories; 3g Fat (36.8% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fat.

Almond-Strawberry Delight

Made with Almond-Rice Milk, this is incredibly delicious — and perfect for those with allergies, because it contains no dairy or soy!

Yield: 8 cups

• 1/2 cup almonds, organic, shelled
• 1/4 cup brown rice, organic, long grain, dry
• water
• 8 pitted dried dates, unsulfured, organic
• 2 Tablespoons vanilla extract
• 1/8 teaspoon salt
• 10 medium strawberries, frozen, unsweetened, hulled
• 1/8 teaspoon guar gum, optional
• sweetener to taste

Soak almonds and rice 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 – 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and flavorings to taste. Serve hot or cold. Shake container before serving.

*This is a rich, creamy liquid, more like a “cream” than milk. If you desire it thinner, add water to preferred texture.

If desired, sweeten to taste. I use honey, Rapadura, sucanat, maple syrup or brown rice syrup.

*The strawberries will dilute the thickness a bit. If a thicker liquid is desired, add 1/8 -1/4 teaspoon guar gum to the blender when adding other ingredients. The guar gum will thicken further when chilled.

Variation: Use other dried fruit in place of the dates, such as apricots, pineapple or berries. Use any frozen fruit in place of the strawberries.

Per one cup serving : 110 Calories; 5g Fat (39.4% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat.

Blueberry-Apricot Refresher

Yield: 8 cups

• 1/2 cup almonds, organic, shelled
• 1/4 cup brown rice organic, long grain, dry
• water
• 8 pitted dried apricots, unsulfured, organic
• 1 Tablespoon pure vanilla extract
• 1 Tablespoon almond extract
• 1/8 teaspoon salt
• 1 1/2 cups blueberries, frozen, unsweetened
• 1/2- 1/4 teaspoon guar gum, optional
• sweetener to taste

Soak almonds and rice overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When the cycle is complete, pour hot liquid into a clean glass container and add dried apricots. Let cool about 30 – 45 minutes. Pour milk and apricots into a blender and process until smooth and apricots are chopped. Add salt and flavorings to taste. Serve hot or cold. Shake container before serving. *This is a rich, creamy liquid, more like a “cream” than milk. If you desire it thinner, add water to preferred texture.

If desired, sweeten to taste. I use honey, Rapadura, sucanat, maple syrup or brown rice syrup.

*The blueberries will dilute the thickness a bit. If a thicker liquid is desired, add the guar gum to the blender when adding other ingredients. The guar gum will thicken further when chilled.

Variation: Use any favorite dried or frozen fruits. If using fresh fruits, the fruit juices may thin the drink.

Per one cup serving: 113 Calories; 5g Fat (38.6% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat.

“Malted” Soy Milk

Yield: 7 cups

• 6 cups homemade soy-barley milk or basic soymilk, unflavored — warm or cold
• 1 Tablespoon vanilla extract
• 4 Tablespoons sucanat, more to taste
• 1/4 teaspoon salt
• 1 teaspoon unsweetened cocoa, more to taste
• 1/8 – 1/4 teaspoon guar gum, depending on thickness desired
• 1/8 teaspoon cinnamon

Place all ingredients in a blender and process on High about 10 seconds. Pour into a glass container. Drink warm or chilled. Milk will gel when chilled and separate. Shake container before using.

Variations:
This is a mild “malted” flavor, if you prefer a more “chocolate” flavor, add more cocoa and sweetener to taste. For a more “vanilla” flavor, increase the vanilla to 2 Tablespoons and omit the cocoa. For a milder sweetener — soak 8 dates overnight, drain dates and add to blender with soymilk. Process until dates are very small pieces. This works better when milk is still warm. Pour into a clean container. Date pieces will settle to the bottom. Shake container before using.

*If you have a heavy-duty blender such as a VitaMix, the dates may be fully processed into the milk.

Per one cup serving: 94 Calories; 3g Fat (30.3% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Per one cup serving: 94 Calories; 3g Fat (30.3% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.