Quick Healthy Biscuits

Ingredients

2 cups all purpose flour (not bleached, not enriched)
1 tbsp baking powder
1/4 tsp salt
1/4 cup oil (I use 1 tbsp olive & 3 tbsp canola)
3/4 to 1 cup soy milk

Instructions
Preheat the oven to 450 degrees. Sift the flour, baking powder, and salt together into a medium sized bowl. Stir the dry ingredients together. Then cut the oil into the flour: meaning add the oil very slowly to minimize the little balls formed. Pouring with one hand and using two knives in the other hand to stir will get the job done. Use a spoon to stir in enough of the soymilk to create a batter that is just past sticky to slightly moist. Form the mixture into a ball in the bowl.

Flour a surface and rolling pin before dropping the ball on the floured surface. Using floured hands, knead the dough twice don’t over-knead. Using the rolling pin, roll the dough out to about 1/2 inch thickness. Use a 2″ cookie cutter to create about one dozen biscuits. Place the biscuits on a lightly greased cookie tray and bake for 12 to 15 minutes or until they just begin to brown on top.  I use an air pan so the tops and bottoms taste like the tops.

While they are hot use a sharp serrated knife to cut the biscuits and butter them.  I use Canola in the blue container; the brown container has something we want to avoid. For a change of pace consider using agave or a fruit spread instead. Enjoy!

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Quick Healthy Biscuits

Wild Rice Stir Fry

Ingredients
1 ½ cups of Lundberg Wild Blend rice, cook as directed rice (best when leftover or thoroughly chilled)
¼ cup canola oil
1/2 cup chopped kale stems, broccoli stalks or chopped celery
1 cup of mushrooms, chopped (optional)
1-2 cloves of garlic, minced
1 small red onion, chopped
1 cup broccoli
½ cup snow peas or organic sweet corn
¼ cup low sodium tamari

Instructions
In a wok or large pan, heat oil using medium heat. (Be very careful because olive oil burns quickly). Add garlic then let cook until brown (reduce heat if popping). Add onions and stir. Layer the vegetables in the following order: celery, mushrooms, broccoli and snow peas. Add 1 tbsp. of tamari and cover for 2 minutes. Remove cover. Toss vegetables together and continue cooking to allow some of the liquid to evaporate. Make a well in the wok by moving vegetables up to the rim of the wok. The well will have some remaining liquid. Add remaining tamari and bring to a boil. Add rice. Mix in the vegetables. Serves 6.

Variation:
Use brown rice, wild rice, long grain or short grain rice.

As main dish (for protein), add shaven tofu or chicken with vegetables.

Copyright – Zima Health, 2009

Wild Rice Stir Fry