Healthy Oat & Grains Recipe

Coconut Black Rice Cereal Ingredients •••••• 2 cups water 1 cup uncooked NHF black rice 1 teaspoon cinnamon •••••••••• 1 teaspoon ground ginger 2 tablespoons honey 1 teaspoon pure vanilla extract 2 cups coconut milk 1½ cups cubed pineapple or diced mango 1 ripe avocado, thinly sliced

Preparation •• Place 2 cups water, NHF black rice, cinnamon and ginger into a medium-size saucepan. Bring to a boil. Reduce heat and simmer covered until all the water has been absorbed, about 30 minutes. •• Stir in honey and vanilla. Let cool for 5 minutes. Taste and adjust sweetness, if desired. •••• Divide cereal among serving bowls and top with coconut milk, pineapple and avocado.

Black Rice Cereal With Fruits Ingredients •• 2 cups cooked nhf black rice (prep time does not include cooking the rice) •••••• 2 cups unsweetened soy, hemp or almond milk ½ cup dried apple, soaked in ½ cup water until soft, then diced (reserve apple soak water to use in recipe) •••••••••• 1 cup frozen, wild blueberries 2 medjool dates (or 4 diglet noor), pitted and chopped 1 tablespoon currants 2 teaspoons ground cinnamon 2 teaspoons vanilla extract •• 2 teaspoons NHF chia seeds

Preparation •• Place all ingredients, except chia seeds, in a medium saucepan. •• Bring to a boil over medium high heat, then reduce heat to simmer on low for 15 minutes. •• Turn off the heat and add the chia seeds. Stir well and serve warm.

Sweet Milk Millet Cereal with Nuts Ingredients •• NHF Sweet Millet 100g •••••••••• Milk 200ml Water 200ml NHF Honey 1-2 tbsp Butter 20g NHF walnuts 30g •••• NHF almonds 20g NHF Fine French Salt 1 pinch

Preparation •• Thoroughly clean millet from possible garbage. Next wash 2-3 times in cool water so that water becomes clean. After that drench raw grain with boiled water, it will take off bitterness. Sweet Milk Millet Cereal with Nuts •• Pour grain into a pan, fill in with a necessary amount of water and put on a hob with the high fire. After boiling remove foam from a surface, slightly season water with salt and lower fire to minimum. Cook millet until all liquid is absorbed in grains about 15 minutes, periodically stir mix with a spoon. Sweet Milk Millet Cereal with Nuts •• Next fill in a little inflated, but yet not ready millet with previously heated milk. Sweet Milk Millet Cereal with Nuts •• Cook grain in milk for the next 20 minutes. At the same time regularly mix, kind of separating the thickening structure from a bottom and walls of ware. If do not mix, milk can strongly burn, and porridge will become impregnated with an unpleasant smell of burning. Do not increase fire. Sweet Milk Millet Cereal with Nuts •• Chop walnuts and almonds into smaller pieces and throw in porridge right at the end. Remove ware with porridge from fire and let’s leave for 20 minutes. During this period millet cereal will absorb all remained milk, thicken, and nuts will become slightly softer. Sweet Milk Millet Cereal with Nuts •• Serve ready porridge in portion plates with portion pieces of butter, then water with liquid honey and mix well. Sweet Milk Millet Cereal with Nuts •• Bon appetite!

Black Rice Cereal Ingredients •• 2 cups cooked NHF Black Rice (prep time does not include cooking the rice) •••• 2 cups unsweetened soy, hemp or almond milk ½ cup dried apple, soaked in ½ cup water until soft, then diced (reserve apple soak water to use in recipe) •••••••••••• 1 cup frozen, wild blueberries 2 medjool dates (or 4 diglet noor), pitted and chopped 1 tablespoon NHF Black Currants 2 teaspoons ground cinnamon 2 teaspoons vanilla extract 2 teaspoons NHF Chia Seeds Preparation •• Place all ingredients, except chia seeds, in a medium saucepan. •• Bring to a boil over medium high heat, then reduce heat to simmer on low for 15 minutes. •••• Turn off the heat and add the chia seeds. Stir well and serve warm.

Home-made Tea with Rose & Dried Fruit

Ingredients •• 1 ½ lbs each fresh fruit (apples, oranges, strawberry) for dehydrating and save the rest •••••••• 1 ½ cups orange dried, organic •••• 1 ½ cups apple dried, organic 1 ½ cups strawberry dried, organic 1 ½ cups rose petals dried, organic 2 cups white tea ½ cup dried herbs optional, absinthium or wormwood, mint or your choice Preparation DRIED FRUIT PREPARATION •• Scrub the surface of the oranges and apples with a vegetable brush and rinse well. •••••• Rinse the strawberries very well and drain. Wipe the fruit surface dry using a paper towel. Slice the fruits crosswise using a mandolin slicer or a sharp knife. •• Retain the peel and cut fruit into uniform ¼-inch thick slices. •• Discard the end slices. Then place the fruit slices on the food dehydrator trays. •• Stack the trays in the dehydrator and turn it on. Next, let the fruit slices dehydrate until the fruit center is dry. •• Depending on the number of trays stacked, this may take six to eight hours or more. •• To allow uniform drying of the slices, do remember to switch the order of the trays. •• Once the fruit slices are dried well and crisp, break them into smaller pieces.

Preparation HOMEMADE TEA PREPARATION AND INFUSION •• Using the suggested ratio, combine the dried fruits with the white tea and dried roses. •• You may add some dried herbs if you prefer. Use hot water (but not boiling) as the tea may turn bitter due to the longer steeping time. •• You may use two tbsp of the homemade tea blend per 1 cup hot water. •• Adjust as per your taste. White tea can be steeped longer than black tea. •• It is recommended to steep the tea for 7 to 10 minutes.

Hot Brown Rice Cereal with Almonds and Raisins Ingredients 3 cups cooked NHF Brown Rice 2 cups milk Scant 1/4 cup maple syrup Dash of nutmeg 3/4 cup sliced NHF Almond 1 cup NHF Sundried Green Raisins Preparation •• In a medium pot, combine the NHF Brown Rice, milk, syrup and nutmeg. •••• Bring to a boil and then reduce heat to medium. Cook, stirring continuously for about 3-4 minutes or until slightly thickened. •• Divide between 3-4 bowls and top with the NHF Almonds and NHF Sundried Green Raisins.

Hot Brown Rice Cereal with Almonds and Raisins Ingredients 1 cup uncooked NHF Millet (or use 3 and 1/2 cups cooked millet and skip step #1 below) 1/4 tsp NHF Sea Salt 2 eggs, lightly beaten 6 tbsp milk 3 tbsp cornstarch 3 oz diced ham 1 and 1/2 cups shredded cheddar cheese, divided 1 tbsp NHF Olive Oil

Preparation •• In a medium saucepan combine the uncooked NHF Millet with 3 cups cold water and the NHF Sea Salt. •• Bring to a boil over high heat. Reduce heat to medium and let bubble until tender, stirring occasionally, 15-20 minutes. Drain well. •••• Preheat oven to 425F. In a large bowl combine the eggs, milk, and cornstarch. •• Add the ham, 3/4 cup of the cheese and the cooked millet. Stir to combine. •• Heat the NHF Olive Oil over medium heat in an oven-safe nonstick or well-seasoned 10” cast iron skillet. Spread the oil to coat the bottom of the pan. Add the millet mixture and spread it out. Press down and smooth it down. Let it cook for 3-4 minutes (this gets the crisping and browning started). •• Transfer the skillet to the oven. Bake until top looks dry and edges are browned, 15-20 minutes. •• Sprinkled with remaining cheese and bake for another minute or two, just until cheese is melted. •• Run a knife around edge of the pan. Cut into wedges and serve.

Toasted Millet and Pecan Granola (Gluten-Free)

Ingredients 3 cups cooked NHF millet 1 cup chopped NHF pecans 1/2 cup maple syrup 1 teaspoon cinnamon 1/3 cup NHF flax seed 1/4 teaspoon nutmeg 1/2 teaspoon ginger 1/8 teaspoon allspice 2 teaspoons vanilla Preparation •••• Preheat the oven to 325 degrees F. Line 2 rimmed cookie sheets with parchment paper and set •• aside. In a large bowl, combine all ingredients and mix until •• thoroughly combined. Spread mixture evenly between the two cookie sheets and •• spread out pretty thin. Bake for an 1 hour, check to see if mixture is crunchy enough, then bake for additional 15 minutes, if needed. Store in a sealed container at room temperature.

Macadamia Muesli Ingredients 200g rolled oats 2 tablespoons NHF macadamia or sunflower oil 150g NHF macadamias 2 tablespoons sesame seeds 1/2 firmly packed cup (110g) brown sugar 2 tablespoons NHF honey 50g dried banana chips 50g dried cranberries 25g glace ginger (optional) Milk, yoghurt, honey and fresh fruits, to serve