Here is a small sampling of recipes in the cookbook:

Taco Seasoning

1 Tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/4 tsp oregano

1/2 paprika

1 1/2 cumin

1 tsp salt

1 tsp black pepper

  1. Combine, use or store.
  2. Mix and match the spices to taste. Stores well, so amounts can be doubled, tripled, quadrupled…

 

Yogurt

4 heaped Tbsp milk powder

1 1/2 liters filtered or demineralized water

2 Tbsp plain yogurt

This is for two jars.

  1. In each glass put milk powder. Pour in some water, mix well with the milk powder and fill up until 1 cm under the upper ‘ring’.
  2. Pour the rest of the water into a pan and bring to boil.
  3. In the meantime put yogurt in each glass, mix well.
  4. When water boils, fill glasses (always stirring) to the top. Close, shake well. Keep warm for 8-12 hours (in a cooler or wrapped in towels).
  5. Put in refrigerator. If you work with clean tools and always use clean spoons, you can work with the same starter yogurt for several months.

Beet Bundt Cake

1 cup butter, softened

1 1/2 cups packed brown sugar (or half sugar and half honey, can use white sugar)

3 eggs

4 squares of 1 oz chocolate or 4 Tbsp cocoa

2 cups puréed, cooked beets

1 tsp vanilla

2 cups flour

2 tsp baking soda

1/4 tsp salt

powdered sugar

  1. Cream 3/4 cup butter and brown sugar. Add eggs, mix well.
  2. Melt chocolate with remaining butter, stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture.
  3. Combine flour, baking soda and salt. Add to creamed mixture and mix well. Pour into greased and floured 10-inch fluted tube pan. Bake at 375 F for 45-55 minutes. Before serving, sprinkle with powdered sugar.

Kids think this is chocolate cake!

 

Curried Coconut Chicken

4 boneless, skinless chicken breasts, cut into 1/2 inch chunks

1 tsp each salt and pepper

1 1/2 Tbsp vegetable oil

Tbsp curry powder

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 (14 oz) can coconut milk

4-6 tomatoes, diced

1 (8 oz) can tomato sauce (or 1/2 can tomato paste mixed with water)

3 Tbsp sugar

  1. Season chicken pieces with salt and pepper.
  2. Heat oil and curry powder in a large skillet over medium heat for 2 minutes. Stir in onion and garlic and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat and cook 7-10 minutes.
  3. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, 20-30 minutes.

Serve over rice

 

Hewitt’s Carrot Cake

3 cups grated carrot

1 cup oil

2 cups sugar

5 eggs

2 tsp cinnamon

1/4 tsp salt

2 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

  1. Combine all cake ingredients.
  2. Pour into greased 9×13 inch pan. Bake in preheated oven at 350 F for 35 minutes.
  3. Combine powdered sugar and cream cheese to preferred taste and texture. Spread over cooled cake.