The Elf Folks' Book of Cookery: Recipes For a Delighted Tongue, a Healthy Body and a Magical Life

By The Silver Elves

Food & drink, Health & well-being, Religion & spirituality


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5 mins

Chapter 1: Changing a Recipe to Your Taste

Chapter 1: Changing a Recipe to Your Taste and to the Most Updated Knowledge About a Healthy Diet
It is important to view a recipe book as one that you use daily and what we in our family call “a living book”—a book that you use all the time, not just read once and disgard on the shelf. It is in a sense a spell book, a book of magical enchantments, to be consulted, used and altered as needed. We are elven witches around a cauldron brewing up concoctions that will transform the body toward great health and the soul toward greater joy and delight in life thus nurturing both the body and the spirit. And since using a cookbook is a continuing lifetime process, we urge you to experiment with your own recipes, adding your newest knowledge of diet and good healthy choices to your cooking. Please take our recipes and change them for the better for you and do this as often as you feel a need to do so. Experiment and have fun with it and make it constantly better! We do. We have even left you a few blank pages to work in so you can think of this book as a workbook to write in and really use, putting your own health needs into your creations.
The image of witches stirring a Cauldron, as in Shakespeare’s Scottish play and of wizards and alchemists putting together potions for spells speaks to how deep, profound and ancient this magic of cookery is. In fact, one of the four treasures of the Tuatha de Danaan was the Cauldron of the Dagda from which none ever left unsatisfied. Cooking magic, nutritional magic, is at the heart of shamanism, alchemy and chemistry and its effects are so much more profound and lasting than that of wizards casting lighting at each other. Who doesn’t carry within them the memory of home cooking? Only those who have missed out on something truly great, enriching and profound!

In this chapter, we will give you a few cooking tips and cooking chemistry principles for making ingredient substitutions that we have learned (some the disastrous hard way) and we hope they will help you in your revisions and improvements of our recipes, as well as for those recipes that you find elsewhere and wish to improve upon.

Each bite will bring a true delight
And every problem be set right.

From the source
The magic flows
And all I wish to be
Quickly grows.

Chapter 4: Elven Cakes, Breads, and Muffins

From Chapter 4: Elven Cakes, Breads, and Muffins

Fairy Wing Lemon Cake with Walnut and Lemon Icing Glaze
(Preheat oven to 325 degrees)
Cake Ingredients:
1/2 cup organic extra virgin olive oil*
1 1/2 cup organic white whole wheat flour**
or gluten-free flour mix (see page 22)
3 organic omega-3 eggs
1/2 cup organic raw agave
1/2 teaspoon baking powder
(organic or Red Mill Brand)
1/2 teaspoon baking soda (non-aluminum)
3/4 cup organic rice milk or almond milk ***
1 tablespoon organic vanilla ****
4 tablespoons organic lemon juice*****
pinch or two of sea salt
8 tablespoons of organic flax meal
1/4 cup chopped walnuts
Icing-Glaze Ingredients:
1 large organic lemon for grated zest
9 tablespoons organic lemon juice
2 tablespoons arrowroot or cornstarch
(use organic or Red Mill brand)
2 tablespoons of chopped walnuts

For Baking Cake:
1. Mix eggs and agave, beat, then add
lemon juice
2. Add milk, vanilla, and oil to #1
3. Combine flour, salt, baking powder, baking soda, flax meal and add to #2. Mix in walnuts.
4. In lightly oiled and floured large cake pan, bake for 1 hour and 10 minutes (sometimes it takes five or so minutes more) or until a fork that you stick in the middle of cake comes out clean.
For Making Icing:
Pour the lemon juice in a cup, add the arrowroot or cornstarch and stir until dissolved.***** Pour the lemon juice and cornstarch mixture in a little sauce pan, heat over the stove burners (medium to low heat) until the mixture is thickened a little (like a thick gravy consistency). Now add the lemon grated zest (this is optional and only if you have a fresh organic lemon) and also a couple of tablespoons of chopped walnuts.
Once the cake is cooled, take it out of the pan, and pour glaze over the top and spread over entire cake and down sides.
Elf Notes and Tips: For Organic Lemon Cake
* Costco’s Kirkland brand has the best deal moneywise on organic extra virgin olive oil
** Organic White Whole Wheat is found at Whole Foods in 5 pound bag King Author Brand
*** We buy our organic rice or almond milk at Costco and by the case. Usually the date is about a year ahead and we have time to use them all up, but we like to always have a case on hand as a survival fall back. Rice milk is not only a good source of protein, but also is a liquid and can be used for drinking if water is scarce. Also remember, in an emergency situation that you can

Gentle Folk Zucchini Gluten-Free Muffins
(preheat oven at 400 degrees)
1/2 cup organic brown rice flour
1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup tapioca starch
1/3 cup organic raw agave
1 teaspoon xanthan gum
2 teaspoon organic cinnamon
1/2 teaspoon Himalayan salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup organic olive oil
2 organic large omega-3 free-ranged eggs
1 tablespoons almond milk
2 teaspoon vanilla (or a little more if you are
someone who loves vanilla)
1 cup shredded organic zucchini (with peel)
1/2 cup chopped toasted organic almonds

Toast the nuts whole before adding them to the batter (This brings out their flavor.) Then chop them.
Combine the dry ingredients in a medium mixing bowl.
Add the oil, eggs, milk, and vanilla into the dry mixture. Stir and mix well.
Stir in the zucchini and nuts.
Grease a muffin tin and spoon in batter a little over half way to top
Bake at 400 degrees for 18 minutes.


Heart Healthy Raison-Walnut Bread
(We make this in a bread maker. If you are baking this all by hand, just be sure and knead well and give rising time before baking. We suggest baking at 375 degrees F.)
(Large Loaf-2 pounds)
1 ½ cups filtered water
3 tablespoons organic extra virgin olive oil
3 teaspoons organic raw agave
1/4 cup organic rice milk or almond milk (or
nonfat milk)
3 cups organic white whole wheat flour
1 cup rolled whole oat flour (we grind oats
into flour in coffee grinder)
pinch of sea salt
8 tablespoons of organic flax meal (we grind
flax and chia seeds in coffee grinder but
you can also buy the meal)
4 tablespoons of organic chia seed meal
2 teaspoons active dry yeast (if you make a lot
of bread, Costco has a great deal on
bread yeast)
Add-in ingredients (add after other ingredients
are mixed and first kneading completed):
1 cup organic raisons
3/4 cup chopped walnuts
Directions for Making Bread:
1. Mix all wet ingredients first, then add dry
ingredients on top (this is particularly important if you use a bread maker so the yeast does not get wet initially)
2. In convection bread maker, use the large loaf setting for regular bread loaf. If not using bread maker, mix and knead dough according to hand made bread directions below.
3. After first knead, add in the raisons and walnuts.
4. Mix, knead, let rise, and bake. (You may wish to take the bread out of the bread maker before it starts it’s last rise and hand knead it a little to make sure all the raisons and nuts are well in the bread)
5. When bread is finished baking, remove and transfer to wire rack to cool.
6. Bread slices best when allowed to cool at least to just slightly warm.

Alternative—Handmade Bread Directions
Turn dough out onto floured board and knead, add small amounts of flour as needed, until the dough is soft and smooth and is not sticky to touch.

Put dough in a lightly olive oiled bowl; turn dough over so that the top of dough is greased. Cover with clean moist kitchen towel and let rise in warm spot for 1 hour (set near window that is sunny or preheated over at 200, but turn oven off before you set it in this time as you are just letting it rise— not cooking the bread).

Next, turn out dough onto floured board and knead.

Now form dough into loaf and set in lightly oiled (olive) bread pan. Cover and let rise for about 30 minutes (not in oven this time).

Preheat oven at 375 degrees F.
Place bread in oven and bake for about 50 minutes or until golden brown.

Turn out bread and let cool on a rack or clean dishtowel. Enjoy!

Now the way will open clear
This food will bring both joy and cheer!



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