Bridget's Waffles

Ingredients:

2-1/2 cups organic oatmeal
1 cup organic whole-wheat flour
1/2 cup organic flaxseed meal
1/2 cup hemp seed powder
1 tablespoon Sucanat or sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly ground nutmeg
1/2 cup chopped organic walnuts
4 large eggs
2 cups low fat yogurt, plain
2-1/2 cups skim milk
1 generous tablespoon vanilla extract

DIRECTIONS:

1. Mix wet & dry ingredients in separate bowls.

2. Heat waffle iron.

3. Make a well in the center of the dry ingredients and gently stir in the blended wet ingredients. Batter may be slightly lumpy, but all ingredients should be well moistened.

4. Ladle batter into the waffle iron and cook until steaming stops and waffles are a golden brown. If you are freezing the waffles, cook them a little less, they'll brown in the toaster.

Cod Fish Stew

NOTE: The following units were converted from metric equivalents. They should be used only a very rough guide. Luckily this is the kind of recipe that does not require exact measurements.

Ingredients:

1/2 lb. onions
3/4 lb. potatoes
14-1/2 oz. tomatoes
1 qt. vegetable stock
2 lbs cod
1/4 c. canola oil
4 ea. garlic cloves
2 oz. bell pepper
1 ea. carrot
10 oz. zucchini
1 tsp. salt

DIRECTIONS:

1. Boil the potatoes in a separate pan, drain & quarter.

2. chop the vegetables.

3. Put oil in a dutch oven.

4. Saute the onions and garlic until soft.

5. Add stock, bell peppers and tomatoes.

6. Let simmer a few minutes.

7. Add cod fillets and potatoes.

8. Cook on low for about 30 minutes.

* * *

This recipe originally did not call for vegetable stock. I found, however, that without more liquid the mixture was in danger of burning. Further, I use a can of diced tomatoes.