Pumpkin Pie

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It’s time for some good ol’ pumpkin pie! Serve this at any holiday table, and people will ask for more. The filling is sweetened with dates and thickened with a bit of oat flour. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in! Pecan-Date Pie Crust See below for […]

Zucchini Bread

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Traditional zucchini breads are rich and dense due to their refined oil and sugar, but these ingredients are not necessary, or health-promoting. This bread gets its moistness and heartiness from zucchini, apples, dates, and millet and oat flours. I have happy memories of my mom’s zucchini bread made from the squash in our garden. And […]

Creamy Mushroom Soup

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If you have fond memories of Cream of Mushroom soup from the can like I do, you will enjoy this soup—even more so than the canned, whose appeal is largely due to its high salt content. This recipe leaves out the salt but not the flavor. Mushrooms are one of my favorite foods, and there […]

Banana-Blueberry Bars

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My friend and fellow cooking instructor, Katie Mae, came up with these delicious Banana-Blueberry Bars. They are moist and hearty, and contain no salt, oil or refined sugar. They make an ideal breakfast, traveling, or dessert snack. This is a guest recipe by Katie Mae, whom I teach with at TrueNorth Health Center in Santa […]

Carrot Cake Donuts

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Anything “carrot cake” is O.K. by me, and if it looks like a donut, even better! Carrot cakes are typically loaded with oil, butter, sugar and eggs, all of which I avoid in my recipes; so coming up with a cake that is just as tasty (and moist but not too heavy), was a fun […]