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Natural Organic gluten free Sesame & pumpkin seeds snack delicacy


This recipe is even easier than the last one I just posted.
No nuts to crack open.
In my twenty plus years in macrobiotic I was taught that sesame seeds give more calcium to the body than milk considering that milk gives but takes a lot away in the process, & pumpkin cleans out the liver.
This might give you the extra incentive to try out these recipes considering it’s a perfect alternative to the ready made junk we all use today.

Enjoy it! Let me know, I’d very much appreciate the feedback:)



1. 2 Tbsp. Organic whole sesame seeds (you can use the regular white one too)
2. 1 Tbsp. Organic rice syrup (honey or any other sweetener)
3. 1 Tbsp. fresh organic ginger juice (that’s optional. I don’t always have the patience to grate & squeeze out the juice but I like the sharp edge it gives to it)



Roast the seeds on small fire on high for 30/50 seconds stirring it all the time as it can easily burn.
Add the syrup stirring all along for about 15/25 seconds depending on how crunchy you want it to be.
Put on plate let it cool, place in paper cupcake holders & serve!
Enjoy it with a hot cup of tea coffee or herbal beverage ­čÖé



1. 2 Tbsp. Organic whole pumpkin seeds (you can use the regular too)
2. 1 Tbsp. Organic rice syrup (honey or any other sweetener)
3. 1 Tbsp. fresh organic ginger juice (optional)



Roast the seeds on small fire on high for 40/50 seconds stirring it all the time as it can easily burn.
Add the syrup stirring all along for about 15/25 seconds depending on how crunchy you want it to be.
Put on plate let it cool, place in paper cupcake holders & serve!
Enjoy it ­čÖé



Easy Natural Organic gluten free Nutella snacks recipe

Natural & organic

Natural & organic

Well, it’s been a long time since the last recipe post!
If you are familiar with my natural recipes category, I enjoy most the easiest & fastest. This one is no exception.
It might take up to five minutes it is eaten raw with no electrical appliance needed.
Its taste is a reminder of the Nutella spread but crunchier & fresher.
Enjoy it & let me know!



1. 2 Tsp. Organic Carob powder (if not particular use regular cacao)
2. 2 Tsp. Organic Rice syrup (you can use honey glucose syrup or any other sweetener)
3. 1/2 to 1 Tsp. olive oil (or any other to your liking)
4. 5 to 7 organic nuts (nuts, depending on preferences, organic is optional)



Mix the first three ingredients until smooth.
Add nuts crushing them while mixing with your spoon.
Put them in paper cupcake holders & serve.
Optional. You can put in refrigerator for an hour but
I have not had enough time to experience it ­čśë






Easiest cheapest 100% natural organic cr├¬pe/pancake recipe

And... voila! ┬ęcopyright2014owpp

And… voila!

I know there are a load of you who know how to do cr├¬pes (French-thinner-pancakes) courtesy of Wikipedia…

A cr├¬pe or crepe (Listeni/kre╔¬p/[1] or /kr╔Ťp/ French: [k╩ü╔Ťp] ( listen), Quebec French: [k╩üa╔¬╠»p] ( listen)) is a type of very thin pancake, usually made from wheat flour (cr├¬pes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While cr├¬pes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Cr├¬pes are served with a variety of fillings, from the most simple with only sugar to flamb├ęed cr├¬pes Suzette or elaborate savoury galettes.

The batter ┬ęcopyright2014owpp

The batter

But as it’s a simplified recipe I have adjusted to my dietary needs as, no-sugar-eggs-dairy… I thought this one might be of some help to those who follow the same organic wholesome food plan but for those who don’t, just switch back to sugar, plain flour or any oil you have ­čÖé
You can’t get anything easier or faster & it’s a load of fun to do with your kids or grand-kids so… here you go!

Small pan & ladle ┬ęcopyright2014owpp

Small pan & ladle

Ingredients (for about ten small ones)

1. 2 1/2 cups 75% whole Spelt flour (or just plain)
2. 2 1/4 cups water
3. 1 to 2 tsp. extra virgin olive oil (or anything on hand)
4. 1 tsp. organic baking powder (optional)

The swiveling... ┬ęcopyright2014owpp

The swiveling…


Mix well the two first ingredients & add baking powder just before putting it in pan, mix very well too.
Heat frying pan (I have an old small one but it’s the only one I know how to work with for my pancakes)
put a heaped teaspoon of extra virgin olive oil (but you can use any available) put your (small) flame
on high first then switch to between-high & low after about 4 minutes, pour a small ladle of batter slowly
(once the oil is hot you should hear it sizzling as it touches the pan) while swiveling the pan to even it
out then wait about a minute (you’ll get the feel of how long with the time) flip it over with a fork or
as a chef would do with a swift hand-motion then once it’s ready slide it on a plate.

First side happening... ┬ęcopyright2014owpp

First side happening…

I chose this time to serve it as a snack with rice syrup spread on it, rolled it & poured a little on too,
but I have served it in many different ways in the past as with minced seitan (vegetarian meat) as a filling
& creamed mushrooms as the topping or with a creamy wok as a filling… but all you have to do is use your creativity & improvise anything you desire as ice cream on the side with whipping creme & chocolate syrup on top of the pancake…

I hope the photos will make the instructions easier but mainly, have a load of fun & Bon app├ętit!

Second side... ┬ęcopyright2014owpp

Second side…

And the end result :) ┬ęcopyright2014owpp

And the end result ­čÖé

Simple & easy party treat idea!



This is the most simple, fast and decorative party snack. All you have to do is melt on a VERY LOW fire, some naturally sweetened chocolate or the regular for those who take sugar with a spoon of oil (the one of your choice) stir all along and once all melted, take off the fire and dip the washed strawberry in, put on a tray and after two minutes literally, store in the fridge and you are done!
If the chocolate hardens while you are working, put it back on the most extremely low fire you can till all melts again, take off fire and continue dipping.
You could use a Bain-Marie to melt it but it’ll then take a bit longer. Oh! Last thing… I felt more comfortable dipping the larger part of the strawberry as I had more grip (my two fingers! Well washed obviously ­čÖé )on the pointy side but the first two or three were trials and far from perfect.
I’m sure a lot of you know this trick but I had not thought about it until someone close gave me the idea. I thought it was brilliant and wanted to share it with you, hoping it might help someone out there like me ­čÖé
Let me know if I am right and the best of luck!

Last week’s cheapest, easiest pie crust and Viennese strudel update (different flavors…)

Update! ┬ęcopyright2013owpp


Last week I posted an apple crumble crust cheap and easy which you can look up here…

Today, I will give you an update… My different flavors to that dough recipe which I thought was my ingenuity ­čÖé but Wikipedia is the correct source of information, so I looked it up there to check if my ideas were just mine and that’s what I came up with…



The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in German Topfen cheese), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel.[7] There are also savory strudels incorporating spinach, cabbage, pumpkin, and sauerkraut,[8] and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).
The only thing that changes is the baking time which goes down to 1 or 1.30 hrs versus the 2 to 2.15 hrs for the apple pie which has a much bigger amount of dough. I nevertheless check in between to make sure it does not over bake.

I put this time on the rolled out dough a different filling of, carob or cacao powder for the nonsensitive, a lot of raisins to get it sweet with less natural sweetener, a big spoon of rice syrup or honey or even sugar for those who use that, in other rolls I will add poppy seeds to all those ingredients…

I have tried all kinds of different nuts with raisins which is just heavenly, but that was about twenty years ago today I find them harder to digest, nevertheless it can occasionally be a good idea. Almond powder can be good too with natural sweetener or sugar.

Some will have cinnamon, raisins, 1 big spoon of rice syrup and a dash of oil…

You can innovate… Be the master of your own creation and risk different flavors or just follow the so many different ideas we got here from Wikipedia ­čÖé

Good luck with it and most importantly have loads of fun. It’ll taste much better that way. Let me know whatever the outcome is and all the more if it’s a big humoristic flop, the best ideas have been created that way!

“Grow Your Own Drugs” Episode 1 – Part 1 of 2

I discovered this amazing video, by James Wong, a few years ago, which opened the doors of my mind to a whole new concept
of, creating anything you want, naturally, from face cream to natural washing powder.

Why did it have this effect on me? I have no idea. All I know is that after seeing this documentary on tv
while being on holidays, I came back home and started searching on the internet and experimenting a load of different
” recipes ” for all kind of products, for about a year and a half until it got integrated in to my every day

Today, I use those same products without thinking twice. It is not a nuisance to restock them, as the
recipes are easy and the quantities enough to allow you to be quiet for a while.

The only thing in the beginning is, going out of your way to get the supplies in case you don’t have them near
you ( but they last forever! ) that’s one side of the coin. The other side is, you get it all delivered to your doorstep if it’s done
on the internet e.g Amazon, ebay… and the time consuming research, adaptation… done by me and delivered from time to time, on
this blog, which makes, your trial and errors more fun than bother.

Enjoy the first introduction with this video. It’s easy and fun to watch and for once, not too long ­čÖé

Uploaded by TasmanianLeatherwood on Feb 10, 2011
Hit UK series on how to grow and make your own herbal remedies.

In this episode: Marigold acne gel, Viola eczema cream & Elderflower cough drops. Sufferers who are keen to find a natural solution to their health problems, try out James’s remedies
Howto & Style
Standard YouTube License

100% Natural wholemeal & white Spelt biscuits plain & with carob coated! ( For those interested, regular biscuit recipe, chocolat coated & vanilla cream too )




This biscuit dough can be used for any pie you wish to bake, it’s a very easy biscuit recipe and comes out delicious.
I’ll give you the non natural version ( for those interested ) with a vanilla cream too, to give you the option of making the sandwich style.
It’s going to be long but then you have five recipes including the chocolate glazing.
P.S I made too batches of dough, to be able to show you the wholemeal and white version.



Ingredients of white & wholewheat Spelt Biscuit dough

1. 5 cups of white Spelt flour ( 6 1/2 for wholemeal )
2. 1-2 tsp baking powder
3. 150 ml = 0.31 US pint rice syrup, honey or other sweetener
4. 1 cup olive, sesame or any other oil
5. 1/2 cup hot water
6. 1 pinch of salt + 1 pinch of cinnamon


Roll out dough, shape it to the form I used or any one of your liking.
Put the biscuits on a paper baking sheet on a baking oven tray, put in
a preheated oven for 15 mn on 120 Degree Celsius = 248 Degree Fahrenheit.

Let it cool.



Carob glazing Recipe ( Natural Chocolate substitute )


1. 250 gm = 8.82 oz margarine ( not that healthy in my opinion at least but there’s no way out of this one ­čÖé )
2. 1/2 cup rice syrup or other
3. 10 heaped Tbsp carob powder ( tried with less but I couldn’t get a consistency )

...or wholemeal ┬ęcopyright2013owpp

…or wholemeal


Heat on very low fire until melted, with syrup and carob, take off fire, mix with electric mixer or it won’t be a smooth texture,
dip half of biscuit in, let it cool.
You can put chocolate between two biscuits in a sandwich style. Let it cool in fridge or freezer, can store in either.



Regular biscuit dough recipe

1. 1 kg = 2.20 lb flour
2. 6 eggs
3. 2 pt baking powder of 20 gm = 0.7 oz each
4. 2 1/2 cup sugar
5. 2 pt vanilla sugar of 10 gm = 0.35 oz each
6. 2 pt of margarine of 250 gm = 8.81 oz each


Mix together in your electric mixer and follow the same
method as for the natural recipe.

Chocolate glazing

...white ┬ęcopyright2013owpp



1. 1 pt of chocolate ( regular size )
2. 2-3 Tbsp oil

Plain & crunchy ┬ęcopyright2013owpp

Plain & crunchy


Same as with carob glazing without the need to mix it.
This recipe will just be smoother looking and the biscuits,

Vanilla or chocolate cookie filling

1. 3/4 cup butter or margarine
2. 2 cup icing sugar
3. 1 tsp vanilla sugar
4. 1 egg
5. 2-3 drops coloring ( optional )
6. flavor of your choice and to your taste ( stronger or lighter ) choc, vanilla or coffee

Cream-sandwich or single-dipped in chocolate ┬ęcopyright2013owpp

Cream-sandwich or single-dipped in chocolate


Beat butter, gradually add icing sugar then vanilla, egg until light and fluffy.
Add coloring if you wish.
Take two biscuits, spread on one, stick the other on, enjoy ! ­čÖé

P.S I’m sorry I didn’t include the regular recipe photos but I do it so seldom,
there’s never an opportunity to take the photos.
I have updated two other posts in oa category and there’s three more left to complete the
updating of that whole section!!