APPLE CARROT QUENCHET

apple carrot quencher

Ingredients:

* 2 cups carrot juice

* 1/2 cups apple juice

* 6 ounces non-fat vanilla or plain yogurt, frozen

* 1 banana

Directions:

* Put all ingredients into blender. Blend until smoothie consistency is reached.

MOM'S PANCAKE

Mom’s Pancakes

yields 6-8

Ingredients:

1 1/2 t. active dry yeast

1/4 C. warm water

1 t. dry unrefined sweetener

2 C. whole wheat (or spelt) pastry flour

1/2 t. sea salt

1 T. baking powder

1 t. baking soda

1 t. cinnamon

1 1/2 T. powdered egg replacer

2 1/2 C. soy or rice milk

1 T. dry unrefined sweetener

1/8 C. safflower oil

1/2 t. vanilla

method:

1. Place yeast in warm water with 1 t. sweetener. Let rise in a warm spot, until it bubbles up, doubling in size.

2. Sift dry ingredients into a bowl, except sweetener, and stir.

3. In a separate bowl, beat egg replacer with 1/2 cup of soy/rice milk until frothy. Add sweetener, remaining milk, oil and vanilla. Stir well.

4. Pour wet into dry and mix until smooth. Add froth from risen yeast (without adding all the water). Mix until batter is smooth yet not thin, adding more milk if needed.

5. Pour batter to desired size onto an oiled hot grill, cast-iron skillet, or non-stick pan.

6. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done

GREEN BEAN AND BASIL SALAD

green bean and basil salad

Ingredients:

* 1 1/2 lbs green beans; topped, tailed and cut into 1 1/2 inch pieces

* 1/2 cup olive oil

* 1/2 cup vinegar (I prefer a mix of red wine and balsamic)

* 1/4 cup chopped fresh basil leaves

* 1 clove garlic, minced finely (or pressed)

* 1/2 teaspoon salt

* 2 scallions, chopped

Directions:

1. Steam the green beans for about 10 minutes, until tender.

2. You can also cook them in the microwave for about 4 minutes.

3. Set aside in a bowl.

4. Whisk together the oil, vinegar and seasonings.

5. Pour this over the green beans.

6. Add the scallions and toss gently.

7. Cover and place in the fridge until cold.

The flavor really intensifies if you let the salad chill for 24 hours.

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APPLE PIE SMOOTHIE

apple pie smoothie

Ingredients:

* 2 cups vanilla low-fat ice cream

* 1 cup unsweetened applesauce

* 1/4 teaspoons ground cinnamon or apple pie spice

* 1 cup fat free skim or 1% low fat milk

* Ground cinnamon (optional)

Directions:

* In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice.

* Cover and blend until smooth.

* Add fat free skim or 1% low fat milk.

* Cover and blend until just mixed.

* Pour into glasses.

* If desired, sprinkle each serving with additional cinnamon.

* Serve immediately.

CREAM OF CUCUMBER SOUP

cream of cucumber soup

Ingredients:

* 3 large cucumbers

* 60ml (1/4 cup) butter

* 45ml (3 tbsp) flour

* 250ml (1 cup) milk

* 750ml (3 cups) chicken stock

* Salt and pepper to taste

* 125ml (1/2 cup) cream or evaporated milk

* 15ml (1 tbsp) aromatic bitters

* 30ml (2 tbsp) chopped mint

Directions:

1. Peel and slice cucumbers thinly and cook for 10 minutes in 2 tbsp butter. Set aside.

2. Melt the other 2 tbsp butter over low heat, add flour gradually and stir until smooth.

3. Add milk and stock gradually.

4. Cook, stirring constantly until mixture thickens.

5. Add cucumber and cook slowly for about 15 minutes or until soft and transparent.

6. Process in a blender.

7. Reheat and season with salt and pepper.

8. Add cream or evaporated milk and aromatic bitters just before serving.

9. Garnish with chopped mint.

10. Serve hot or cold

BANANA NUT OATMEAL COOKIES

banana nut oatmeal cookies

Ingredients:

* 1 1/2 cups of sifted all-purpose flour

* 1/2 teaspoon of baking soda

* 1 teaspoon of salt

* 1 cup of sugar

* 3/4 teaspoon of ground cinnamon

* 1/4 teaspoon of ground nutmeg

* 3/4 cup of butter

* 1 egg, well beaten

* 1 cup mashed ripe bananas

* 1/2 cup of chopped nuts (walnuts or pecans)

* 1 3/4 cups of oatmeal

Directions:

1. Sift the dry ingredients together.

2. Cut in butter and add the egg, bananas, nuts and oatmeal and beat until well blended.

3. Drop by teaspoonfuls onto an ungreased cookie sheet.

4. Bake in a 400 degree oven for 12 to 15 minutes.

ITALIAN PASTA AND TOMATO SALAD

italian pasta and tomato salad

Pasta Ingredients:

* 8 ounces (2 1/3 cups) uncooked dried penne pasta

Salad Ingredients:

* 1/4 pound (1 cup) Cheddar or Monterey Jack Cheese, cubed 1/2-inch

* 2 medium (2 cups) tomatoes, cubed 1-inch

* 2 medium (2 cups) zucchini, sliced 1/4-inch

Dressing Ingredients:

* 1/2 cup Italian vinaigrette dressing

* 1 tablespoon fresh oregano leaves

* 1 tablespoon chopped fresh basil leaves

* Lettuce leaves

Choose vine-ripened tomatoes to pair with penne pasta.

Directions:

1. Cook pasta according to package directions. Rinse with cold water; drain.

2. Combine pasta and all salad ingredients in large bowl.

3. Stir together all dressing ingredients except lettuce leaves in small bowl. Add dressing to salad; toss to coat. Cover; refrigerate at least 30 minutes. Serve salad on lettuce leaves.