Stardust 2 Hydr8
For thousands of years people avoided or cleared internal bacterial infections by drinking an oral infusion made from water, salt, leavening made from salt, & Stevia. Fresh citrus juice can be added for flavor. This pH-inducing oral infusion led to today' s medical intravenous saline drip or I.V. for people who were unconscious or too weak to drink an oral infusion. Stardust 2 Hydr8 is handcrafted from Baking Soda, Stardust Raw Sea Salt Gold, & Sweet Leaf.

6 oz. Jar - Makes 20 Gallons

Retail $12.00 / Wholesale $8.00

HOMEMADE BABY FOOD

Top 10 things Food Companies don't want you to know

5 WORST FOODS

CHIPS~FRIES~DOUGHNUTS~SODA~CANDY

RECIPES

Tofu "Egg" Salad

The cumin hints at the earthy flavor of egg yolks. You can leave it out if you don't like cumin. This can also be made with regular tofu if you want a firmer texture.

Equipment:
two medium bowls
whisk

Ingredients
1 tetra pack extra firm silken tofu, like Mori-Nu
1 or 2 celery ribs, minced

1/3 cup mayonnaise, vegenaise, nayonaise, etc
1 tsp lemon juice or cider vinegar
1/2 tsp turmeric
1/2 tsp dry mustard (3/4 tsp if you like spicy)
1/4 tsp sea salt, or to taste
1/4 tsp celery seed (optional)
1/8 tsp cumin
black pepper, to taste
other fresh or dry herbs like dillweed, chives

Directions
Empty the tofu and minced celery into a bowl, set aside.

Combine all the other ingredients in a bowl, and whisk until combined.
Pour over the tofu, and mix with a fork until the tofu breaks down and it looks like egg salad.

Coronation Tempeh Salad Sandwich (vegan mock chicken salad)

"Coronation Chicken Salad" comes from London, where Indian-influenced cuisine is quite popular. This is our vegan translation.

Tempeh is one of the healthiest soy protein sources, because it is fermented, which breaks down certain enzymes that are naturally present in the soybean that prevent proper digestion and absorption.

Equipment:
one medium bowl
steamer basket and large saucepan

Ingredients for tempeh salad
1 8-ounce package of Tempeh
1/4 to 1/3 cup mayonnaise, vegenaise, nayonaise, etc
1 tsp curry powder
1/4 tsp sea salt, or to taste
one handful golden or regular raisins
one handful slivered almonds, toasted

Ingredients for sandwich:
chutney
more mayonnaise, vegenaise, nayonaise, etc
salad greens
toast (we like toast made from sprouted-grain bread)

Directions

Crumble the tempeh into a steamer basket, and steam for 15 minutes. Then either chill in a refrigerator for 2 hours, or quick-chill by tossing with ice cubes and a little water, and draining.

Toast your slivered almonds in a dry skillet, stirring contantly, until they barely turn golden. Or toast on a baking sheet at 350 for 5-10 minutes

Combine chilled tempeh and all the tempeh salad ingredients in a bowl, and stir until combined, breaking the tempeh up into bite-sized pieces. Add up to an additional 1/4 tsp salt, to taste, and stir again.

To make a sandwich, spread one pice of toast with mayo/vege/nayonaise, and spread the other piece with chutney. Use about 1/4 of the prepared salad per sandwish, and top with salad greens. Yum!

Breaded Tofu Tenders (tofu fish sticks)

Ingredients:
corn meal
panko (Japanese bread crumbs)
nutritional yeast
seaweed flakes (optional)
dried parsley (optional)
soy milk
starch
tofu (soft or firm)

Instructions:

Line a baking sheet with parchment paper.
Start oven preheating to 400 degrees.

In a pie plate, mix 1 part corn meal and 2 parts panko (japanese bread crumbs).
Sprinkle in some nutritional yeast, and either a few pinches of sea salt, or finely crumbled dried seaweed if you have it on hand (you can buy it in flakes, or you can crush the sheets used for sushi. This helps add a fish-stick flavor and pretty flecks of color.)
Sprinkle in parsley flakes if you want for color.

In a bowl, mix 3/4 c soy milk and 1 tbsp starch (arrowroot starch or tapioca starch preferred, corn starch if that's all you've got)

Slice up soft or firm tofu into 1/2 inch sheets. Optionally, further slice them into chunky french fry style sticks if you prefer.

Soak in soy milk mixture, roll in breading. Place on parchment and bake. Turn once when they start to brown. Total baking time is 20-30 minutes depending on your oven. The outside gets crispy, the inside stays tender. It's a good healthy alternative to junky stuff if you must have comfort food.

Serve with a vegetable!

If you want a meatier texture, use tofu that you've previously frozen and thawed. It makes the tofu chewier.

Healthy Vegan Biscuit Mix Recipe

Similar results to that big name-brand mix, with much less fat and no trans fats or saturated fats.

Ingredients:

• 4 cups whole wheat pastry flour
• 2 teaspoons sea salt
• 2 tablespoons Sucanat (reduce or eliminate if desired)
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 teaspoons crushed nutritional yeast flakes (optional)
--
• 6 tablespoons canola oil (3 fl oz)
• 1-1/2 cups soymilk mixed with 2 teaspoons vinegar
• 1 tablespoon melted vegan margarine, optional

Directions:

- Preheat oven to 425 degrees.
- Whisk together dry ingredients in a large bowl.
Drizzle in canola oil, and mix until small crumbs form.
Pour in clotted soy milk and stir just until combined, do not overmix.
Handle gently, do not overknead.
- Gently roll out to 1/2 inch thickness. Cut into 12 biscuits using a biscuit cutter or a glass.
Brush the tops with melted margarine, if desired.
- Bake on a parchment-lined cookie sheet for 10 minutes or until browned.
(Do not let biscuits touch.)

High Fiber, Lower Carb Maple Morning Muffins

This is a low-carb muffin recipe, that is also a healthy bran muffin recipe, that is also a cane sugar free muffin recipe, that is also a low fat muffin recipe, that is also a vegan muffin recipe, that is also a protein muffin recipe! These vegan muffins are surprisingly moist and fluffy, with a delicate texure.

The ground flax seed in this muffin recipe acts as an excellent vegan egg replacer, and also provides healthy flax oils and fiber.

Dry Ingredients:
1/2 cup oat bran
1/2 cup whole wheat pastry flour
1/3 cup whole soy flour
1/3 cup oatmeal (rolled oats)
1/3 cup wheat bran
1/3 cup ground flax seed
1 tablespoon baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 tsp vital wheat gluten OR 2 TB starch (cornstarch, tapioca starch, arrowroot)
1/2 cup raisins and/or walnuts and/or other dried fruit

Wet Ingredients:
1-1/4 cups applesauce
1/3 cup maple syrup
(or an equivalent amount of your preferred dry sweetener plus 1/4 cup water)
1 tsp vanilla (optional)
1 or 2 Tablespoons oil (optional)

Instructions
- Combine all of the dry ingredients in a large bowl, and stir with a whisk or spoon to combine thoroughly.
- Pour in the applesauce, maple syrup (or other sweetener and water), and optional oil.
- Mix gently, just enough to combine. Do not overmix. It’s OK to leave a few dry lumps.
- Spoon batter into a lined muffin tin, and bake at 350 degrees for about 18 minutes, or until the tops turn golden.

Hints:
We’ve tried to use ingredients that are readily available. But it’s also a very flexible recipe. So if you don’t have both the wheat bran and the oat bran, simply substitute with more of the one you do have. If you don’t have either, substitute with more oatmeal. Or if you are missing any of the first 5 ingredients, just substitute with more whole wheat pastry flour.

Be sure to buy your flax seed fresh, and in small quantities. It's best to grind it at home just before use. Or store it in the freezer, because the healthy flax oils start to oxidize and go bad the moment they are ground and exposed to air.

Be careful that any products you buy containing flax seed are strictly fresh.

A good rule of thumb to remember is: the healthier a seed or oil is, the faster it will go bad.

Simple Peanut Butter/Tahini Sauce

Toss this comforting sauce with macaroni and peas, or use as a dip for carrot sticks and pita triangles.

2/3 cup cooked navy beans
2 to 3 Tablespoons peanut butter or toasted sesame tahini
1/4 to 1/3 cup water, orange juice, or apple juice

Blend all ingredients in a blender until smooth.

Serves 2 to 3 children, or 1 child and 1 adult
Total Calories Per Child Serving: 160
Fat: 7 grams Protein: 9 grams

HOMEMADE BABY FOOD

COOKED LEAFY GREENS

(Makes 10 food cubes)

Many of the most nutritious veggies, especially the green leafy ones, are not available in commercial baby foods. It's easy to make your own.

• 1 pound fresh greens (kale, collards, etc.)
• 1 Tablespoon water
• 3 Tablespoons fruit juice

Wash leaves thoroughly. Steam most greens 5-15 minutes, leaving the lid off for the first few minutes. Puree in blender with the water and juice.

Total Calories Per Cube: 17

BASIC VEGETABLE RECIPE

(Makes 8 food cubes)

Do not add salt, sugar, or fat.

• 1 cup cooked fresh or frozen vegetables without salt (use potatoes, green beans, peas, carrots, yellow squash)
• 4-8 Tablespoons cooking liquid, formula, or water

Press vegetable chunks through a sieve or baby food mill, thinning with cooking liquid or formula to eating consistency. Or, puree vegetables and liquid in blender until smooth. Serve or freeze.

Note: After trying single foods, good combinations are potatoes and carrots or carrots and peas.

Total Calories Per Serving: varies

FRESH FRUIT

(Makes 4 food cubes)

Try different varieties of fruit in this recipe.

• 3/4 cup ripe fruit (uncooked peaches, nectarines, bananas, pears, apricots, apples)
• 1 teaspoon unsweetened fruit juice
• 1 teaspoon lemon-flavored water (1 teaspoon lemon juice to 1 cup water to prevent darkening)

Remove skin and seeds from fruit. Puree ingredients in baby food mill or blender until smooth. Serve or freeze.

Total Calories Per Serving: varies

SOYBEAN PUREE

(Makes 2-1/2 cups or 12 food cubes)

Serve this nutritious dish to your baby.

• 1 cup dry soybeans
• 3 cups water
• 3/4 cup unsalted tomato juice for thinning

Rinse and soak the soybeans overnight in the refrigerator. Simmer beans in 3 cups water for about 2 hours. Puree with any equipment, adding tomato juice to thin.

Total Calories Per Cube: 34

FRESH ORANGE SHERBET

(Makes 1-2 cups)

Babies will love this dish.

• 1 sweet orange, peeled, sectioned, and seeds removed
• 1 cup fruit juice

In a blender, liquefy the fruit. Add the juice and blend. Pour into loaf pan, cover, and freeze until fairly firm, about 1 hour. Pour back into blender, and blend at low speed until smooth. Return to pan and freeze until firm.

Total Calories Per 2 Tablespoons: 7

HOMEMADE FRUITY GEL

(Serves 4)

This recipe uses fruit juice instead of sugar to add sweetness. Agar, the thickener, is derived from seaweed. It is available in natural food stores and food co-ops or may be ordered from the Community Mercantile, 901 Mississippi, Lawrence, KS 66044. Phone 913-843-8544. An ounce of agar costs approximately $5.69 but it goes a long way.

• 1/2 cup cool water
• 1 Tablespoon agar flakes
• 1-1/2 cups fruit juice
• 1 cup pureed fruit

Place water in small saucepan. Sprinkle in agar and stir to dissolve. Add juice and heat for 1 minute, stirring well. Pour into 4 small cups. Place in refrigerator. After 1/2 hour, stir in pureed fruit.

Total Calories Per Serving: varies

KNACKBROD (SWEDISH HARD BREAD)

(Makes 20)

Unlike store-bought varieties, this homemade version of "hard tack" crumbles and melts in baby's mouth and is great for teething.

• 1 cup all-purpose flour
• 1 cup rye graham flour
• 2 Tablespoons sugar or other sweetener
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 8 ounces commercial corn muffin mix
• 3 Tablespoons margarine
• 3/4 cup soy milk

Mix dry ingredients. Cut in margarine. Add soy milk. Mix well. Roll thin, cut into shapes and bake 10-15 minutes at 350 degrees until brown.

Total Calories Per Cracker: 116

CARROT/APPLE MIX

(Serves 2)

This is a delicious dish.

• 1/2 medium apple, cored and peeled 1/2 carrot, washed and peeled
• 2 Tablespoons fruit juice
• 1 teaspoon lemon juice

Puree all ingredients in blender. Or, grate apples and carrot and mix with juice before serving.

Total Calories Per Serving: 35