• 3T raw unfiltered honey
• juice from 2 limes
• 1/2t celtic sea salt
• 2 liters of water (or dilute the above ingredients to taste)

This is good, but I don’t think it’s as good as the previous. I got a cramp in my calf on mile 15 with this. Of course that might have more to do with the change in altitude. But it sure does taste good.

• 2 liters of water (I carry mine in a Camelbak)
• 3T blackstrap molasses
• 2T raw apple cider vinegar
• 1/2t celtic sea salt

I’ve done this with honey as well, but have occasionally experienced heartburn with the honey. The molasses didn’t do that and I also seemed to have more energy. The molasses is probably higher in numerous minerals (e.g. potasium) so that may be what does it.

The taste isn’t the best at first, but during the run you actually grow to like it. I think your body craves certain substances and your taste for it grows.

Insert your pizza stone in the oven and preheat to 500F. Let it pre-heat for at least an hour.

Follow my no-knead bread dough recipe. Instead of shaping into bread loaves, cut the dough in half, fold it a few times, and stretch it out into pizza shapes. (I won’t describe that as I’m not very good at it yet). Place on a well floured pizza peal or an edgeless cookie sheet and let rise for about 1 hour.

• 2 tomatoes (mine aren’t ripe yet so I bought some)
• fresh oregano (from the garden)
• fresh basil (from the garden)
• garlic
• onions (from the garden)
• 1lb good quality whole milk mozzarella
• good quality Parmigiano-Reggiano
• extra virgin olive oil
• salt
• pepper

Slice the tomatoes into about 1/4 inch slices and salt both sides. Lay out on a kitchen towel to dry for at least 20 minutes (hat tip to Chef Snow for this tip.)

Just before baking, top the pizza. Chop the herbs and spread directly on the dough. Mince the garlic and spread it with the herbs. Shred the mozzarella (I used my Cuisinart food processor) and put half on each pizza. Slice the onions and spread on top of the cheese. Lay out the tomatoes as in the picture on the very top. Drizzle olive oil over the top. Sprinkle salt and pepper on top.

Slide the pizza (bake one at a time) onto the hot stone and immediately close the oven. I did not fill the oven with steam as with my bread recipe. Turn the oven down to 450F and bake for about 12 minutes.

Grate Parmigiano-Reggiano over the top. Individuals may enjoy adding garlic salt or red pepper flakes.

Slice and serve.

I had some leftover cooked macaroni noodles (brown rice noodles) in the freezer. I defrosted them. I made up a white sauce with butter, flour, milk, and small amount of cheddar and gruyere cheese. Before adding the flour to the butter I sauted a small minced garlic clove in it. I made this sauce thinner than my macaroni and cheese sauce. It was more like a light cream sauce. I added a little salt, pepper, and paprika.

I took a small can of salmon (half the size of the 15oz ones) and used a fork to break off small pieces of salmon into the sauce. I dumped the defrosted macaroni into the sauce, and that’s it. I quite liked it.

Some nice additions to this dish might be asparagus and/or shrimp.

• 2 cups dry black turtle beans
• 6 strips bacon
• 1/2 sweet onion, diced
• 2 stalks celery, diced
• 1/2 cup chicken stock
• 1 small sweet dumpling squash, peeled, seeded, and chopped
• 1 28oz can chopped tomatoes
• 1/4 chipotle pepper in adobo sauce, seeded and minced (optional)
• 1 tsp coriander
• 1 bay leaf
• grated nutmeg
• salt
• pepper

Soak beans for 12-24hrs in slightly acidic water (e.g. add vinegar, whey, or lemon juice). Rinse beans thoroughly, add water until just covered and cook 3-4 hours until soft, adding water as needed to keep beans covered.

Peel and chop squash into beans.

Cook bacon. Chop bacon into beans.

Saute onion and celery in bacon drippings until soft. Deglaze the pan with the chicken stock. Add to beans.

Add the remaining ingredients and cook gently with the lid off for 40-60 minutes until the squash is fork tender.

Garnish with sour cream, crème fraîche, or yogurt.

• 12oz pecans halves
• 1/2-2/3 cup grade B organic maple syrup
• 1 tsp Chinese 5-spice
• small pinch of salt

The pecans do not have to be brine soaked before roasting as Nourishing Traditions recommends, but they do taste better (a very buttery flavor) and are more easily digested.

Simmer all ingredients together on medium until all the liquid is gone. You will have to turn down the temperature later in the cooking to prevent burning. The syrup should start to crystalize. If it doesn’t add a little more syrup and continue cooking. Lay out on parchment to cool and dry.

These don’t last long. They also put on the pounds…

• 3 cups dry cannellini beans
• 1 cup chicken or turkey stock
• 1-2 cups leftover cooked chicken or turkey, diced
• 1 onion, minced
• 1 stalk celery, minced
• 2 tablespoons butter or lard (or bacon drippings of you have them)
• 5 cloves garlic, minced
• ½ chipotle pepper in adobo sauce, seeded and minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon dried oregano
• salt to taste
• pepper to taste (I used about 12 twists if the grinder)

Pour simmering water over beans and soak overnight (12-24 hours). Add a strip of kombu seaweed for improved digestibility. Rinse thoroughly and cover with just enough water. Bring to a boil and skim. Add about 1 tablespoon of salt and cover. Reduce heat to a gentle simmer and cook until tender, 2-4 hours. Add additional water as needed to keep the beans covered. Sauté onion, celery, and garlic in butter or lard until tender. Add vegetables and lard to the beans. Stir in remaining ingredients and cook covered for 1-2 hours. Leave off the lid if you want a thicker chili. Serve with crème fraîche or sour cream.

• 1 cup brown rice (I use short grain brown)
• 2 cups chicken stock
• 1 tsp salt

In a covered saucepan, simmer the rice in the chicken stock with salt until all the water has been absorbed.

• 2T butter or coconut oil
• 2T unbleached flour
• about 2/3c coconut milk (I eyeballed it)
• about 2/3c chicken or turkey stock (I eyeballed it)
• salt
• pepper
• leftover chicken or turkey, chopped

In a sauce pan, melt butter. Add flour and wisk until combined. Let simmer for about 1 minute. Wisk in stock and coconut milk. Bring to a simmer until thickened. Season with salt and pepper. Stir into rice and add chicken or turkey. Season to taste. A nice addition might be some cyan other spice, but for kids, simple is best.

• 1½ cups brown rice penne pasta
• 2 medium zucchini thinly sliced
• 4-8oz feta cheese crumbled
• ½ cup pasta cooking water
• 2 tablespoons olive oil
• 1 tablespoon fresh basil
• salt
• pepper

Cook the pasta per package instructions. Set aside 1/2 cup of the cooking water.

While the pasta is cooking, sauté the zucchini in the olive oil for about 10 minutes. Add the pasta and cooking water and let it cook down. Turn off the heat and mix in the feta cheese and season with salt and pepper to taste. Sprinkle with basil.

• 8 medium new red-skin potatoes
• 4-6 large cloves garlic, thinly sliced
• 1 sprig rosemary
• 3 tablespoons butter (olive oil will also work)
• a couple dollops of sour cream (I culture my own)
• 2 tablespoons minced chives
• salt
• pepper

Steam the potatoes until tender.

While the potatoes are steaming, gently saute the garlic and rosemary in the butter (or olive oil) to make an infused oil.

Mash the potatoes, leaving the skins on. Strain the infused oil into the potatoes. Add the sour cream, chives, salt, and pepper and stir until mixed.