Yearly Archives: 2012

This is perfect for leftovers, or a quick busy weeknight meal.

For 4 people: Preheat oven to 350°.

Have ready 2 CUPS COOKED COUSCOUS.

Blanch 1 CUP DICED BROCCOLI PIECES in boiling salted water until color changes to bright green.

Sauté 4 tbsp DICED ONION in 2 tsp OIL until aromatic.

Mix COUSCOUS, BROCCOLI and ONION together in a bowl with:

3 tbsp PARMESAN CHEESE

2 BEATEN EGGS

2 tbsp LIGHT MAYONNAISE

½ tsp SEA SALT

¼ tsp PEPPER

2 tbsp PLAIN YOGURT

• Turn into a lecithin-sprayed casserole. Sprinkle with 1/3 CUP GRATED LOW FAT MOZARRELLA CHEESE and bake for 25 minutes until set.

High in fiber and a great treat for kids of all ages.

For 18 pancakes: Preheat griddle or cast iron skillet until a drop of water skitters across the surface.

Mix together:

1 cup oat bran

1 cup baking soda

2 teaspoons fructose

Add:

1 overripe banana

2 teaspoons vanilla

1 ½ cups plain yogurt

Beat 4 egg whites to soft peaks. Fold into batter, and stir in 2 tablespoons melted butter. Ladle 2-3 pancakes on griddle or skillet, and spread into circles. Cook until bubbles appear on the pancake. Serve with maple syrup or honey.

Ingredients

1 (64 fluid ounce) bottle cranberry juice

4 liters lemon-lime flavored carbonated beverage from Trader Joes

3 oranges, sliced into rounds

Sprinkle with fresh cranberries for color

8 cups crushed ice

4 cups of Raspberry juice or can crush raspberries and add 2 tablespoons of agave syrup.

Mix oil, honey, egg and orange juice. Sift in flour, baking powder and salt. Add orange rind.  Mix until just blended. Add blueberries. Spoon batter into greased muffin tins, about 2/3 full. Bake for approximately 20 minutes or until golden brown.

For 12 cookies: Preheat oven to 350°.

Mix all ingredients and let sit for 10 minutes to blend:

½ CUP OIL

1 CUP HONEY

½ CUP RAISINS

1 CUP SHREDDED COCONUT

1 CUP BLUEBERRY NUT GRANOLA

2tbsp ORANGE JUICE

½ CUP WHOLE WHEAT PASTRY FLOUR

1 CUP ROLLED OATS

1 CUP TOASTED WHEAT GERM

¼ tsp BAKING POWDER

• Add more orange juice if necessary to moisten. Divide into 12 balls. Place on greased sheets and flatten into big cookies, (about 3 or 4 on a sheet). Bake until golden, about 15 minutes.

4 teaspoons olive

2 teaspoons lemon juice or cider vinegar

2 teaspoons granular sugar

1/4 teaspoon dried marjoram

3/4 cup buttermilk

3 tablespoons Greek yogurt

2 tablespoons Vegenasie (find at Wholefoods in Refrigerator         section get the one with grape seed.)

2 tablespoons finely chopped onion

2 tablespoons minced fresh parsley or dried

½ tsp garlic powder or use 1 whole clove minced

Clean a small bunch of kale leaves and lay on a towel to dry.  Using a small knife, peel off a small portion of the stem so it’s thinner.

Preheat the oven to 350 degrees.

Arrange the kale chips on a cookie sheet with the leaf edges just touching each other.

Drizzle with olive oil and sprinkle with sea salt.

Place in the oven while it is still preheating and set the timer for 15 minutes.

Remove when leaves turn slightly dark and crisp.  Eat immediately!

For 6 servings: Preheat oven to 450°

• Cook 1lb RED or WHITE DICED POTATOES in boiling salted water for 10 minutes.
• Add 1lb FROZEN GREEN BEANS, partially cover pot, and cook for 7 to 10 minutes more. Drain.
• Puree in the blender with 5tbsp OIL or BUTTER, and NUTMEG, SALT and PEPPER to taste.
• Scrape into a lecithin-sprayed gratin dish. Bake for 15 minutes until a skin forms on the top, and puree is heated through. Serve immediately with crackers or rye rounds.

Preheat oven to 350°. Mix honey, oil, vanilla, pumpkin and lemon extract together. Mix rice flour and baking powder together. Blend wet mix with dry to a drop cookie consistency. Place dough onto a greased cookie sheet and flatten with a fork. Bake for 20 minutes