Re: The New Navajos by Buckley Rowland

[Guest guest]

Opps, forgot the url to the article itself!

http://www.cybermacro.com/Macrobiotic_Articles/CyberMacro/The_New_Navajos_by__Buckley_Rowland/

This is an article that was in Macrobiotics Today a few

years back. It includes a bunch of recipes which I think you will like.

is also the author of the Valley of the Maize cookbook.

[Guest guest]

Thanks ! In case anyone is sensative to corn I'll put an

amaranth bread recipe in this email that also has no wheat 'cuz I use

spelt flour. I love to travel with this bread because even sitting

out on the counter (or hotel desk) for a couple of days it is still

moist because of the amaranth cooked into the bread... I like it with

the chestnut flour but don't worry if you are out, just use more spelt

flour or any flour you might like to add.

Amaranth Studded Pan Bread

This soda bread is almost like a giant muffin in the way it is made.

Slice wedges with onion/squash butter and your family or friends will

be very satisfied.

1/2 Cup Amaranth, sorted

1 Cup water

small pinch of sea salt

1 1/2 Cups Spelt flour

1/2 Cup chestnut flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 Tablespoon rice syrup

3 Tablespoons apple cider vinegar

6 Tablespoons vegetable oil

1 Cup rice or soy milk.

1. Bring the water and pinch of salt to a boil and add the amaranth.

2. Simmer for 20 minutes covered over a low flame.

3. Preheat your oven to 350°

4. Oil a 9 " pie plate.

5. Mix the dry ingredients in one bowl.

6. Mix the wet ingredients in another bowl.

7. Add the cooked amaranth to the wet ingredients.

8. Pour the wet ingredients into the dry ingredients and stir until

mixed but not overmixed.

9. Bake for about 45 minutes until the bread is lightly brown, the top

will crack a bit and you will be able to stick a knife in it and have

it come out clean.

Variations: Use what ever flours you choose. Add herbs or

nuts/seeds. Make it your own.

>

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>

>

>

>

>

> This is an article that was in Macrobiotics Today a few years back. It

> includes a bunch of recipes which I think you will like. is also the

> author of the Valley of the Maize cookbook.

>

>

>

>

>

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

www.Marque.com

[Guest guest]

didn't get recipes just a way to buy the book. So that means everyone

here should buy it!!!

R

>

> This is an article that was in Macrobiotics Today a few years back. It

> includes a bunch of recipes which I think you will like. is

also the

> author of the Valley of the Maize cookbook

> <http://www.simply-natural.biz/Valley-Maize.php> .

>

>

>

>

>

[Guest guest]

What time should we be over for dinner?

R

>

> Opps, forgot the url to the article itself!

>

http://www.cybermacro.com/Macrobiotic_Articles/CyberMacro/The_New_Nava

jos_by

> __Buckley_Rowland/

>

>

>

> This is an article that was in Macrobiotics Today a few years back.

It

> includes a bunch of recipes which I think you will like. is

also the

> author of the Valley of the Maize cookbook

> <http://www.simply-natural.biz/Valley-Maize.php> .

>

>

>

>

>

[Guest guest]

Nice, thanks.........

I just bought some amaranth flour for the first time, now I have

something to do with it.

I like there is not much oil in this too.

Reggie

> >

> >

> >

> >

> >

> >

> >

> >

> >

> > This is an article that was in Macrobiotics Today a few years

back. It

> > includes a bunch of recipes which I think you will like.

is also the

> > author of the Valley of the Maize cookbook.

> >

> >

> >

> >

> >

> >

>

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

> www.Marque.com

>

>

[Guest guest]

yummy! thanks for sharing this. i'll try it this weekend. great

to have an alternative.

leslie

> >

> >

> >

> >

> >

> >

> >

> >

> >

> > This is an article that was in Macrobiotics Today a few years

back. It

> > includes a bunch of recipes which I think you will like.

is also the

> > author of the Valley of the Maize cookbook.

> >

> >

> >

> >

> >

> >

>

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

> www.Marque.com

>

>

[Guest guest]

yummy! thanks for sharing this. i'll try it this weekend. great

to have an alternative.

leslie

> >

> >

> >

> >

> >

> >

> >

> >

> >

> > This is an article that was in Macrobiotics Today a few years

back. It

> > includes a bunch of recipes which I think you will like.

is also the

> > author of the Valley of the Maize cookbook.

> >

> >

> >

> >

> >

> >

>

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

> www.Marque.com

>

>

[Guest guest]

yummy! thanks for sharing this. i'll try it this weekend. great

to have an alternative.

leslie

> >

> >

> >

> >

> >

> >

> >

> >

> >

> > This is an article that was in Macrobiotics Today a few years

back. It

> > includes a bunch of recipes which I think you will like.

is also the

> > author of the Valley of the Maize cookbook.

> >

> >

> >

> >

> >

> >

>

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

> www.Marque.com

>

>

[Guest guest]

, That recipe sounds fantastic! Been

looking for a nice way to use chestnut flour as we sell it at CyberMacro and

have a bunch of it at he moment.

Your holiday cookie recipes from a few

days ago were all great too! I hope everyone here has signed up for ’s

newsletter by now to get these great things from her straight to your mailbox

each month!

From:

VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of Marque

Sent: Friday, December 15, 2006

10:23 AM

To:

VeganMacrobiotics

Subject: Re:

The New Navajos by Buckley Rowland

Thanks ! In case anyone is

sensative to corn I'll put an

amaranth bread recipe in this email that also has no wheat 'cuz I use

spelt flour. I love to travel with this bread because even sitting

out on the counter (or hotel desk) for a couple of days it is still

moist because of the amaranth cooked into the bread... I like it with

the chestnut flour but don't worry if you are out, just use more spelt

flour or any flour you might like to add.

Amaranth Studded Pan Bread

This soda bread is almost like a giant muffin in the way it is made.

Slice wedges with onion/squash butter and your family or friends will

be very satisfied.

1/2 Cup Amaranth, sorted

1 Cup water

small pinch of sea salt

1 1/2 Cups Spelt flour

1/2 Cup chestnut flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 Tablespoon rice syrup

3 Tablespoons apple cider vinegar

6 Tablespoons vegetable oil

1 Cup rice or soy milk.

1. Bring the water and pinch of salt to a boil and add the amaranth.

2. Simmer for 20 minutes covered over a low flame.

3. Preheat your oven to 350°

4. Oil a 9 " pie plate.

5. Mix the dry ingredients in one bowl.

6. Mix the wet ingredients in another bowl.

7. Add the cooked amaranth to the wet ingredients.

8. Pour the wet ingredients into the dry ingredients and stir until

mixed but not overmixed.

9. Bake for about 45 minutes until the bread is lightly brown, the top

will crack a bit and you will be able to stick a knife in it and have

it come out clean.

Variations: Use what ever flours you choose. Add herbs or

nuts/seeds. Make it your own.

On 12/15/06, <garydiscountnaturalfoods>

wrote:

>

>

>

>

>

>

>

>

>

> This is an article that was in Macrobiotics Today a few years back. It

> includes a bunch of recipes which I think you will like. is also

the

> author of the Valley of the Maize cookbook.

>

>

>

>

>

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

www.Marque.com

[Guest guest]

, That recipe sounds fantastic! Been

looking for a nice way to use chestnut flour as we sell it at CyberMacro and

have a bunch of it at he moment.

Your holiday cookie recipes from a few

days ago were all great too! I hope everyone here has signed up for ’s

newsletter by now to get these great things from her straight to your mailbox

each month!

From:

VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of Marque

Sent: Friday, December 15, 2006

10:23 AM

To:

VeganMacrobiotics

Subject: Re:

The New Navajos by Buckley Rowland

Thanks ! In case anyone is

sensative to corn I'll put an

amaranth bread recipe in this email that also has no wheat 'cuz I use

spelt flour. I love to travel with this bread because even sitting

out on the counter (or hotel desk) for a couple of days it is still

moist because of the amaranth cooked into the bread... I like it with

the chestnut flour but don't worry if you are out, just use more spelt

flour or any flour you might like to add.

Amaranth Studded Pan Bread

This soda bread is almost like a giant muffin in the way it is made.

Slice wedges with onion/squash butter and your family or friends will

be very satisfied.

1/2 Cup Amaranth, sorted

1 Cup water

small pinch of sea salt

1 1/2 Cups Spelt flour

1/2 Cup chestnut flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 Tablespoon rice syrup

3 Tablespoons apple cider vinegar

6 Tablespoons vegetable oil

1 Cup rice or soy milk.

1. Bring the water and pinch of salt to a boil and add the amaranth.

2. Simmer for 20 minutes covered over a low flame.

3. Preheat your oven to 350°

4. Oil a 9 " pie plate.

5. Mix the dry ingredients in one bowl.

6. Mix the wet ingredients in another bowl.

7. Add the cooked amaranth to the wet ingredients.

8. Pour the wet ingredients into the dry ingredients and stir until

mixed but not overmixed.

9. Bake for about 45 minutes until the bread is lightly brown, the top

will crack a bit and you will be able to stick a knife in it and have

it come out clean.

Variations: Use what ever flours you choose. Add herbs or

nuts/seeds. Make it your own.

On 12/15/06, <garydiscountnaturalfoods>

wrote:

>

>

>

>

>

>

>

>

>

> This is an article that was in Macrobiotics Today a few years back. It

> includes a bunch of recipes which I think you will like. is also

the

> author of the Valley of the Maize cookbook.

>

>

>

>

>

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

www.Marque.com

[Guest guest]

, That recipe sounds fantastic! Been

looking for a nice way to use chestnut flour as we sell it at CyberMacro and

have a bunch of it at he moment.

Your holiday cookie recipes from a few

days ago were all great too! I hope everyone here has signed up for ’s

newsletter by now to get these great things from her straight to your mailbox

each month!

From:

VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of Marque

Sent: Friday, December 15, 2006

10:23 AM

To:

VeganMacrobiotics

Subject: Re:

The New Navajos by Buckley Rowland

Thanks ! In case anyone is

sensative to corn I'll put an

amaranth bread recipe in this email that also has no wheat 'cuz I use

spelt flour. I love to travel with this bread because even sitting

out on the counter (or hotel desk) for a couple of days it is still

moist because of the amaranth cooked into the bread... I like it with

the chestnut flour but don't worry if you are out, just use more spelt

flour or any flour you might like to add.

Amaranth Studded Pan Bread

This soda bread is almost like a giant muffin in the way it is made.

Slice wedges with onion/squash butter and your family or friends will

be very satisfied.

1/2 Cup Amaranth, sorted

1 Cup water

small pinch of sea salt

1 1/2 Cups Spelt flour

1/2 Cup chestnut flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 Tablespoon rice syrup

3 Tablespoons apple cider vinegar

6 Tablespoons vegetable oil

1 Cup rice or soy milk.

1. Bring the water and pinch of salt to a boil and add the amaranth.

2. Simmer for 20 minutes covered over a low flame.

3. Preheat your oven to 350°

4. Oil a 9 " pie plate.

5. Mix the dry ingredients in one bowl.

6. Mix the wet ingredients in another bowl.

7. Add the cooked amaranth to the wet ingredients.

8. Pour the wet ingredients into the dry ingredients and stir until

mixed but not overmixed.

9. Bake for about 45 minutes until the bread is lightly brown, the top

will crack a bit and you will be able to stick a knife in it and have

it come out clean.

Variations: Use what ever flours you choose. Add herbs or

nuts/seeds. Make it your own.

On 12/15/06, <garydiscountnaturalfoods>

wrote:

>

>

>

>

>

>

>

>

>

> This is an article that was in Macrobiotics Today a few years back. It

> includes a bunch of recipes which I think you will like. is also

the

> author of the Valley of the Maize cookbook.

>

>

>

>

>

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

www.Marque.com