-
1
Preheat oven to 350 degrees, poke holes in your potatoes, and bake your vegetables for 1 hour.
-
2
Hard-boil your eggs if you haven't already.
-
3
After hard-boiling eggs, pour cold water in the pot they are in and leave them there to cool off.
-
4
Grind up the flax and sesame seeds for 2 minutes in your processor and set aside to use later.
-
5
Grind up the beans and grains for two minutes.
-
6
Pour in two cups water and blend again to mix together.
-
7
Pour this mixture into a pot, then add another two cups of water into the blender to get the rest of the powder out--pour this in the pot too.
-
8
Start the stove on medium, bringing the mixture to a boil, then put it on low to simmer---stir this occasionally while doing the rest of the recipe.
-
9
It should cook at least 10 minutes, but longer won't hurt it.
-
10
De-stem the kale and wash it thoroughly: de-shell the eggs: drain the pineapples and reserve the liquid.
-
11
Add kale, eggs, seed powder, and pineapple to the blender and process until smooth.
-
12
Add pineapple juice if it won't come together without extra liquid.
-
13
Pour the whole thing into the pot with the cereal (it should have been 10 minutes by now--if not, wait until it has been).
-
14
Mix thoroughly.
-
15
By this time, the vegetables in the oven should be cooked.
-
16
Take them out of the oven and cut them roughly (while they're still piping hot).
-
17
As soon as you can handle the veggies, put them into the blender (skin and all!)
-
18
and puree.
-
19
Pour this into the cereal mixture.
-
20
Make sure everything is mixed together well in the pot and heated thoroughly (since many ingredients are raw, a bit of cooking is ok).
-
21
Save half for next week and half for this week.
-
22
It can be frozen for 3 months, and kept in the fridge for a week.
