Raw Apple Crumble

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This dessert is easier and faster to make than an apple pie or crisp, and requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing. Crumble topping: 1/2 cup walnuts 2 pitted dates Diced apples: 3 apples, peeled and diced 1 tablespoon lemon […]

Veggie Burgers with Salt-free Ketchup

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These burgers use lettuce leaves in place of buns and are served with homemade, salt-free ketchup, sliced onions, avocado and tomatoes. Leftover burgers also taste great crumbled into a green salad or on top of a baked potato. ½ cup dried pearl barley or short grain brown rice 1 ¾ cups water if using barley, […]

Marinara with Zucchini Noodles

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This is a simple vegetable version of traditional spaghetti, but with a twist; instead of using grain pasta, we’ll make our own fresh zucchini “noodles.” Ingredients 1/4 cup water 1 yellow onion, diced 1 medium red bell pepper, diced 1 medium yellow bell pepper, diced 8-10 cremini mushrooms, sliced 1 box Pomi brand crushed tomatoes […]

Fruit Salads with a Twist

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1. Fruity Greens (above) Fresh spinach or arugula Chopped parsley Organic strawberries Orange segments Red onion, diced Avocado, diced Lime juice Hulled sesame seeds 2. Herbed Fruit Salad Grapes Melon Pear (or apple/Asian pear) Mango Blueberries Banana Minced fresh basil or mint leaves 3. Pineapple Pucker Fresh pineapple cut into chunks Fresh mint leaves, minced […]

Roasted Vegetable Salad with Dill Dressing

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This warm salad incorporates a variety of roasted and raw vegetables, and is finished off with a creamy dressing made with fresh dill, green onions and tofu. Salad: 6 small golden beets, skins on and washed 1 red onion, quartered 2 zucchinis, each cut into 12 pcs 1 yellow/red bell pepper, sliced 10-15 cherry tomatoes […]