(Compliments of Jesse Clark)

3 c soy beans
2 tsp nigari
Soak beans in 10 c of water overnight
Drain and rinse beans
Grind beans in a blender with 3 quarts of water
Strain through cheesecloth and collect liquid
Simmer the liquid for 10 min
Cool to 180 degrees
Add coagulant (2 tsp dissolved in 1 cup water) – stir SLOWLY, pour SLOWLY!!
As soon as curd forms, STOP stirring

Sit for 10 min

If there are watery patches add more coagulant (1/2 tsp dissolved in 1/4 c water). Sprinkle coagulant onto tofu and press then end of a wooden spoon into the tofu gently making little depressions. Sit for 10 min.

If tofu forms large clumps or one large clump cut tofu with a knife to create evenly sized pieces.
Scoop up the tofu pieces and place in tofu press. Place a weight on the tofu for 15-30 min depending on desired firmness. Soak tofu in cold water and use within 3 days or freeze.

(Compliments of Jesse Clark)

2 cups sweet rice
Soak the rice in 8 cups of water overnight
Blend the rice in it’s soaking water in blender until the grains are cut into 1/3 their size. I pulse the blender to prevent the rice from becoming cut too finely
Strain rice in cheesecloth squeezing out all excess liquid
Form the strained rice into walnut sized balls – this is the hardest part – the rice is not yet sticky- be gentle

Steam the balls of rice for 35 minutes
Pound the steamed rice balls for 30 minutes.

(Compliments of Jesse Clark)

Dates
Raisins
Sunflower seeds
Pumpkin seeds
Almond Butter
Flax Meal
Flax oil
Hemp Protein
Spirulina

I take maybe a cup (or a little more than a cup) each of sunflower seeds, pumpkin seeds, and nuts (cashew, almond, whatever) and chop them in the food processor so that there’s nothing bigger than say half to a third of a sunflower seed – put them in a separate bowl.

Then take about 2 big handfuls of pitted dates and one handful of raisins and put them in the food processor with some nut butter (1/2 cup?) and flax or hemp oil (2-3 TBsp?). This can be tough on the food processor so I usually “pulse” it so it doesn’t get jammed up.

When this is pretty well mixed and paste-like add some protein powder – we use hemp (1/3 cup?) and more spirulina than you can imagine (1/3 cup?) When this is well mixed add the chopped nuts/seeds. You know how when you make a pie crust they say to cut in the butter to resemble course meal – that’s what you want this to look like. It shouldn’t stick together in a ball in the food processor – it should be crumbly but it should stick together if you squeeze it in your hand. Like pie crust. If they’re too wet add more protein powder and spirulina. If they’re not sticking add more flax oil and nut butter. Roll them into somewhat bite size balls – we usually get bored of the rolling and our balls end up getting bigger and bigger so we don’t have to roll so many! If we have shredded coconut around sometimes I roll them in the coconut too.

I’ve also had success using figs with or instead of the dates and raisins.

How to Make Elderberry Syrup for Flu Prevention

Prep time
5 mins
Cook time
1 hour
Total time
1 hour 5 mins

A simple natural remedy with a big nutritional punch. We keep this on hand during cold and flu season to ward off illness.
Author: Wellness Mama
Recipe type: Remedy
Serves: 8+

Ingredients
⅔ cup black elderberries
3.5 cups of water
2 T fresh or dried ginger root
1 tsp cinnamon powder
½ tsp cloves or clove powder
1 cup raw honey (we get from our farmer's market)

Instructions
-Pour water into medium saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey!)
-Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. At that point, remove from heat and let cool enough to be handled. Pour through a strainer into a glass jar or bowl.
-Discard the elderberries (or compost them!) and let the liquid cool to lukewarm. When it is no longer hot, add 1 cup of honey and stir well.
-When honey is well mixed into the elderberry mixture, pour the syrup into a pint sized mason jar or 16 ounce glass bottle of some kind.

Ta Da! You just made homemade elderberry syrup! Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.

Standard dose is ½ tsp to 1 tsp for kids and ½ Tbsp to 1 Tbsp for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear. Sample Link