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Program #115
Guest:Alexis L. Westerwelle


Sunrise Smoothie

7 frozen strawberries
1 small banana
3 tablespoons plain yogurt
1/2 cup fruit or vegetable juice
7 drops of GSE (grapefruit seed extract)
1/4 cup freshly-milled flax seeds

Mix in blender or Vita-Mix until smooth and creamy. Add more juice if necessary. Makes 4 servings. Enjoy!

Great Start Omelet

5 farm-fresh eggs
1 cup of fresh organic baby spinach
1 cup of sliced raw mushrooms
1/2 cup chopped onions
1 teaspoon fresh or dried dill weed
1 teaspoon fresh or dried chives
1 teaspoon freshly chopped wheat grass
1/2 cup raw milk or cream
1/2 cup raw milk basil cheese
1 tablespoon fresh minced garlic
1/2 tablespoon butter or extra-virgin olive oil
Salt and pepper to taste

Warm butter or extra-virgin olive oil in saute pan. Saute spinach, mushrooms and onions lightly. Meanwhile, in separate bowl or blender mix together remaining ingredients. Pour over sauteed veggies in pan. For omelet flip over and fold in half after egg is slightly cooked. For fritata, cover and cook for 3-5 minutes on lower heat, serve when top is firm. For scrambled eggs, stir while cooking until eggs are firm. For more protein, you can add 1/2 can of great northern or pinto beans. A little salsa can be added to spice it up! Easy to make and delicious!

We served these with a bowl of fresh seasonal fruit, pancakes or waffles, freshly-milled whole grain bread made into toast and an assortment of freshly-milled whole grain muffins. A great whole grains way to start the day!


Creamy Ezekiel Soup

2 cups hard red wheat berries
1 cup spelt berries
1/2 cup barley
1/4 millet
1/4 cup lentils
2 tablespoons each of great northern, pinto and kidney beans
4 quarts water
4 tablespoons organic chicken bouillon (no msg)
1 large onion
2 cups chopped spinach or collards
2 tablespoons freshly chopped garlic
2 tablespoons cumin
1 tablespoon tumeric
1/2 cup freshly milled flour
1/2 cup butter
4 cups raw milk
salt and pepper to taste

Combine first 8 ingredients in a stockpot, bring to a boil on stove top. Empty contents into 6 quart crock pot. Cook over low heat 8-10 hours. After 7 hours, add next 4 ingredients and stir well. In a separate pot on stove, combine flour and butter. Stir over medium heat until slightly golden brown. Begin to add milk a little at a time, stirring well to avoid lumps. This is making a "rue". When all milk has been added increase the heat slightly and continue to stir until sauce is brought up to a boil. This will thicken the sauce. Remove from heat and add into crock pot. Stir well and season to taste. Cook for remaining time and serve. Serves 8. Can be frozen.

Alexis L. Westerwelle
3121 South Murray Avenue
Anderson, South Carolina 29624
(864) 296-8102 (Office)
(864) 296-8101 (Order Department)

Alexis and Tammy Faye.

Part of a balanced breakfast.

Flapjacks, pancakes, hotcakes, johnnycakes, griddle cakes, or batter cakes. Take your pick.