AliveThe way life’s meant to be lived.

Wet ingredients (no stirring yet)

2 cups buttermilk
2 eggs
1 teaspoon salt

Dry Ingredients (mix or whisk thoroughly)

2 cups flour
1 teaspoon baking soda
1+ teaspoon baking powder

1 lb ground turkey
1/2 cup of grapeseed oil
1 teaspoon salt
2 teaspoons sage
1 teaspoon fennel seed
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon allspice

6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
5 tablespoons butter

Pre-heat oven to 450F with cast iron pan. Mix all ingredients in blender. Melt Butter. take the pan out of the oven pour the butter into the pan then pour blended batter in the pan. Place the pan in the oven and bake for 20-25 minutes.

1 Tbsp. Hawaiian Spirulina powder (not crystals)
1/4 Cup Water
4 Eggs
Salt and pepper to taste, about 2 pinches of each.

Mix spirulina and water thoroughly, this is to ensure the spirulina doesnʻt clump when mixing with the eggs. Thoroughly mix eggs with spirulina to scramble eggs. Fry mixture in a lightly buttered or oiled pan on medium high heat.

For breakfast in our house I usually fry up some slices of portugeuse sausage, allbeit, itʻs not green, nor is it a slice of ham. It does, however, complete a unique hawaiian style breakfast; It is Hawaiian Spirulina after all. Enjoy!

1/2 cup of fiber mixture (equal parts: oat bran, wheat bran and psyllium husk)
1/4 cup of ground flax seed
1/3 cup organic evaporated cane juice
1 teaspoon baking soda
1 cup super chunky macadamia nut butter
1 large egg (substitute: 1 tablespoon of corn starch and 2 tablespoons water)
1/2 teaspoon vanilla extract
1/2 cup Ghiradelli semisweet mini chocolate chips (substitute: 1/2 cup of semisweet chocolate chips)
1/2 cup grain-sweetened chocolate chips

Preheat oven to 350°F. Mix all ingredients thoroughly in medium bowl except chocolate chips. Once other ingredients are well mixed, mix in chocolate chips. Using moistened hands, form a generous 1 tablespoon of dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart. Optionally, you can keep your cookie sheets clean by lining them with aluminum foil or parchment paper.

Bake cookies until puffed, golden on bottom and still soft to touch in center, about 20-25 minutes for firm flaky cookies. Cool on sheets 5 minutes. Transfer to racks; cool completely, or as long as you can, until you have to eat one.

Makes about 24 cookies. Total preparation and baking time, 35 minutes.

2 tablespoons (1 ounce) orange juice
1 cup (8 ounces) lukewarm water
3 tablespoons Molasses
4 tablespoons (½ stick, 2 ounces) unsalted butter; cut into 6 pieces
3 cups (12 ounces) traditional whole wheat flour
¼ cup (1 ounce) nonfat dry milk
1 ¼ teaspoon salt
2 ½ teaspoons instant yeast
¼ cup Evaporated cane juice

Optional:
2 tablespoon Oat bran
2 tablespoon Rolled oats
Heaping ½ cup (1 ¼ ounces) dried potato flakes or 3 tablespoons (1 ¼ ounces) potato flour