Consultations

 

SAVANNAH CAKE

c. Jane Quincannon Stanchich  
A great vegan cake. Easy and sure-fire. This recipe makes one 9-inch cake. Double it for a two layer and multiply by more for a larger cake.
Ingredients:

  • 1 3/4 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup sunflower oil (an unflavored oil)
  • 3/4 cup maple syrup
  • 2/3 cup water
  • 2 Tablespoons vanilla
  • 1 Tablespoon apple cider vinegar

Cooking Instructions:
Sift together dry ingredients in a bowl. In another bowl, whisk together wet ingredients until emulsified. Oil and flour a 9-inch round cake pan. Pour wet ingredients into dry ingredients and mix well. Pour batter into cake pan. Bake at 375 degrees for 30-40 minutes.

Icings: Tofu Cream Icing and/or Fresh Fruit

ORGANIC APPLE PIE

c. Jane Quincannon Stanchich

Enjoy this sweet, natural pie made with America’s favorite fruit. I like to use organic Gala, Red Delicious, or Granny Smith. The whole, unrefined sweeteners and whole wheat crust make this pie nutritious as well as delicious. Make this recipe with all organic ingredients. Chill all crust ingredients prior to mixing.

Crust Ingredients:

  • 3 cups whole wheat pastry flour, sifted
  • One pinch sea salt
  • 1/2 cup unrefined corn oil
  • 4 Tablespoons very cold filtered apple juice
  • 4 Tablespoons 100% maple syrup

Cooking Instructions:
Preheat oven to 375 degrees. Oil one 9-inch pie pan.Refrigerate all crust ingredients until thoroughly chilled.  Place flour in large metal mixing bowl. Stir in salt and mix well. Drizzle in cold oil, juice, and maple syrup. Quickly mix with pastry cutter or fork, briefly, just until ingredients are mixed and crust is “pebbly” in texture. Do not over-mix. Form into two balls. Wrap one ball in plastic wrap and place in refrigerator.

Place a sheet of plastic wrap on the counter. Set one ball on the plastic wrap. Place a second sheet of plastic wrap over the crust. With a rolling pen, roll out crust to overlap the edges of a 9-inch pie pan. Remove plastic wrap. Set the crust into the pie pan. Let edges fall over the edge. Take a knife and cut off any excess crust. Place pie pan in the refrigerator for 15 minutes. Prick bottom of crust gently. Bake for 8 minutes, remove and let cool. Prepare filling and second crust.

Filling Ingredients:

  • 6 cups slices of cored, peeled, and thinly sliced apples
  • Juice of one half lemon
  • 2 pinches sea salt
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons whole wheat pastry flour
  • 1/4 cup brown rice syrup
  • 1 teaspoon natural vanilla
  • 1 Tablespoon 100 % maple syrup

Cooking Instructions:
Place sliced apples in large mixing bowl. Squeeze on lemon juice and mix well. In a second bowl, mix the salt, cinnamon, and flour. Pour on apples and stir gently. Stir in the syrups and vanilla. Place apple filling mixture flatly and evenly in pre-baked and cooled bottom crust.

SECOND CRUST
Remove second /top crust from the refrigerator. Roll out second crust as you did first crust. Remove top plastic wrap. Cut small leaf shapes and “stems” on this top crust to allow air to escape. Place top crust over the apples in pie pan. Trim off excess crust. Crimp edges to join two crusts. You may decorate the pie by “gluing” the cutouts to the top of the crust with maple syrup (not over air holes.) Brush the top crust with a mixture of 2- Tablespoons maple syrup and 1-Tablespoon water to glaze the top crust. Set in refrigerator for 30 minutes.

Place filled pie pan on top of a baking sheet to catch spills. Reduce oven heat to 350 degrees. Bake pie for 35 to 40 minutes or until filling bubbles gently and crust is light brown. Let pie cool thoroughly before slicing and serving.

Serving Suggestion for Extra A La Mode Decadence: Serve with a scoop of Vanilla “Rice Dream Brand” Frozen Dessert.

CAROB CHIP COOKIES

by Jane Q. Stanchich
Ingredients:

  • 1 1/4 c. whole wheat pastry flour
  • 1 c. unbleached white flour
  • 1 T. baking powder
  • 1 pinch sea salt
  • 3/4 c. corn oil
  • 1/3 c. orange juice
  • 3/4 c. maple syrup
  • 1 tsp. vanilla
  • 3/4 c. non-dairy carob chips
  • 1/2 c. walnuts (optional)

Cooking Instructions:
Preheat oven to 375 º. Oil baking pan. Mix/sift dry ingredients.Mix wet ingredients. Add wet ingredients to dry ingredients. Add chips. Chop and add nuts. Stir gently. Spoon cookies onto oiled pan. Bake at 375 for 10-12 minutes. Remove from pan and let cool. Enjoy!

 

OATMEAL RAISIN COOKIES

Delicious and simple cookies, made with all organic ingredients.

  • 1 1/4 c. whole wheat pastry flour
  • 1 cup unbleached white flour
  • 1 T. baking powder
  • 1 cup rolled oats
  • 1/2 cup canola oil
  • 1/3 cup orange juice
  • 1 cup maple syrup
  • 1 tsp. vanilla
  • 1/2 cup raisins
  • 1 T. cinnamon

Mix dry ingredients. Add to mixed wet ingredients. Bake at 375.

SWEET & CREAMY RICE PUDDING

c. Jane Quincannon Stanchich

This sweet, creamy and very simple, healthy dessert is sure to become a family favorite. Pre-cook boiled basmati rice for the best flavor, though any kind of leftover rice will do nicely.

Ingredients:

  • 2 cups Eden soy/rice blend beverage
  • 1/4 cup brown rice syrup
  • 2 tsp. natural vanilla
  • 1 tsp. cinnamon
  • 2 cups brown basmati rice, cooked
  • 1/4 cup toasted almonds, chopped


Cooking Instructions:
Place soy/rice blend, rice syrup, vanilla, and cinnamon in a large pot. Mix well and simmer until it bubbles. Add rice and the almonds. Stir well. Simmer for 20 minutes, stirring frequently. You may add more soy/rice milk as needed. Serve warm or room temperature. Garnish with toasted almonds.

Note: In hot weather or as desired, add a squeeze of lemon or orange juice at the very end.

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