Breads and Grains

Just 4 u

Mom's Crunchy Granola Cereal 

4 c rolled oats
1/2 c shredded coconut
1/2 c chopped nuts (I use almonds)
1/4 c sesame seeds
1/2 c honey
1/2 c oil
1/2 c raisins
Preheat oven to 300 degrees. Mix all ingredients together except
raisins. Spread evenly on a baking sheet and bake for about 30
minutes, stirring occasionally, or until golden. Remove from oven and
stir in raisins.

Bud's Biscuits

1 package of yeast
1 c warm water
2 c rice milk
3/4 c oil
1/4 c honey
1/4 t. baking soda
4 t. baking powder
6 c whole wheat flour
Preheat oven to 450 degrees. Dissolve yeast in warm water. Add
remaining ingredients and mix well. No need to let rise before using.
Roll dough 1/2 inch thick on floured surface. Cut with biscuit cutter
and place on ungreased baking sheet. Bake for 8-12 minutes.

Quick Whole Wheat Bread

1 3/4 c of whole wheat kernels
1 1/4 c water
1 pkg. yeast
1 T oil
1 T honey
Grind wheat in Vita-Mix or grinder. Add remaining ingredients and
blend together. Pour into oiled loaf pan. Let rise about 30 minutes.
Bake at 350 degrees for 35-40 minutes.

Granola Bread

Make Quick Whole Wheat Bread replacing half of the water with rice
or soy milk. Use molasses for the sweetener instead of honey. Add
1/2 c granola, 1/2 c raisins, 1/2 c sunflower seeds and 2 T grated
orange rind. Bake according to instructions. Serve warm.

Holiday Crackers

Instead of baking cookies during the holiday season make these fun
shaped crackers and decorate with sesame seeds, unsweetened
coconut, sunflower seeds, raisins, and other dried fruits.
Make the Quick Whole Wheat Bread recipe dough. Knead in a little
more flour. Roll the dough out to a 1/8" thickness on a floured
surface. Cut into squares or use fun shaped cookie cutters. Arrange
close together, but not touching, on an oiled baking sheet. Prick with
fork and decorate if desired. Bake at 350 degrees for about 10
minutes, or until lightly browned. Cool on racks, store in airtight
container.

Ezekiel Bread

2 packages of yeast in 1/2 c warm water
8 c whole wheat flour
4 c barley flour
2 c soy flour
1/2 c millet flour
1/4 c rye flour
1 c cooked and mashed lentils
4 T honey
4-5 T olive oil
1 1/2 c warm water
Dissolve yeast in the water and let sit for 10 minutes. In separate
bowl, mix together flours and set aside. Blend lentils, honey, oil and a
small amount of water in blender, then transfer to large mixing bowl.
Add remaining water and 2 cups of the mixed flours to lentil mixture.
Add yeast mixture. Then stir in remaining mixed flours. Place on
floured surface and knead until smooth. Put in oiled bowl. Let rise
until doubled in size. Punch down. Knead again and shape into four
loaves. Place into oiled loaf pans. Let rise. Bake at 375 degrees for
45 minutes to one hour.

Zachary's Cornbread

1/8 c oil
1 c yellow cornmeal
1 c whole wheat flour
1/4 c honey
1 T baking powder
1/2 to 1 c rice milk
Preheat oven to 425 degrees. Bake approximately 15 minutes in oiled
iron skillet. Serve hot with honey on top!

Dad's Raw Breakfast Cereal

8 c of rolled oats
1 c chopped almonds
1 c raw sunflower seeds
1 c oil
1 c honey
Mix dry ingredients together, then add oil and honey. Stir until cereal
is evenly coated. No need to bake. Keep in tightly covered container.

Carrot Date Loaf

2 1/2 to 3 c whole wheat flour
1 package of yeast
2 T honey
1/2 t allspice
3/4 c very warm water
1 c grated carrots
1/2 c chopped, pitted dates
In large bowl, combine 1 c flour, yeast, honey, and allspice. Add
water to dry ingredients; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Beat 2 minutes at high speed.
With a spoon, stir in carrots, dates, and enough remaining flour to
make a soft dough. Knead on floured surface until smooth and
elastic, about 4 to 5 minutes. Place in oiled bowl, turning once to oil
top. Cover; let rise in warm place until doubled in size, about 1 hour.
Punch dough down. On floured surface, roll dough to 7 x 12 inches;
roll up tightly from short end. Pinch seam and ends to seal. Place,
seam side down, in oiled loaf pan. Cover, let rise in warm place until
doubled in size, about 1 hour. Bake at 375 degrees for 30 minutes or
until done. Remove from pan; cool on wire rack.

Quinoa Breakfast Cereal

Rinse 1 cup quinoa. Place in saucepan with 2 cups of water. Bring to
a boil, reduce heat and simmer for 5 minutes. Add 1/2 cup chopped
apples, 1/3 cup raisins, 1/2 teaspoon cinnamon and simmer until
water is absorbed. Sweeten with honey to taste.

Pita Bread Sandwich

Cut pita in half and spread with Guacamole, Sunflower-Almond
Spread, or Chickpea Veggie Dip. Line with romaine, spinach, or other
greens. Fill with grated carrots, chopped tomato, cucumber, scallions,
broccoli, cauliflower, and sprouts. Top with Veggie Shredds
(shredded veggie cheese).

Mostly Main Dishes

Just 4 u

California Casserole

1 c rice
2 c lima beans, cooked
1 c sliced carrots
1/2 c fresh mushrooms
1 t curry powder
2 vegetable bouillon cubes
1 c green peas
1/2 c fresh cauliflower, sliced
1c chopped broccoli
1 California avocado
Combine rice, limas, carrots, mushrooms, curry powder and bouillon
cubes in 2-quart saucepan with 3 cups water; bring to simmer; gently
cook for 35 minutes. Add peas, cauliflower, and broccoli; cook 10
minutes longer. Spoon into serving dish. Peel and slice avocado;
arrange in spoke-fashion over vegetables. Makes 6 servings.

No Sweat Chili

1 T olive oil
1 1/2 c onion, chopped
1 1/2 c bell peppers, chopped
2 cloves garlic, minced
4 c cooked pinto beans
3 c diced tomatoes
6 oz tomato paste
1 1/2 c water
1 c fresh mushrooms, sliced
1 T chili powder
1 1/2 t cumin
1 t oregano
Sauté onion, green pepper, and garlic in olive oil. Transfer to crockpot
and add remaining ingredients. Cook over low for 1-2 hours.

Whole Wheat Pizza

Crust:
1 pkg. active dry yeast
2 c whole wheat flour
1 1/4 c very warm water
1 t honey
2 T oil
1 to 1 1/2 c additional whole wheat flour
In large mixing bowl combine yeast and 2 cups flour. In separate
bowl, combine water and honey. With mixer at low speed, gradually
beat liquids into the flour mixture. Increase speed to medium and
beat 2 minutes, scraping bowl. Add enough additional flour to make a
stiff dough. Turn dough onto lightly floured surface and knead until
smooth and elastic, about 10 minutes. Place in oiled bowl, turn once
and cover. Let rise until doubled, about one hour. Punch down, divide
into two balls. Place one ball onto lightly floured surface and roll
dough into a 13 inch circle. Place on lightly oiled 12 inch pizza pan.
Repeat with remaining dough. Preheat oven to 425 degrees.
Topping:
1 15 oz. can of tomato sauce
1 t Bragg Liquid Aminos
4 t basil
1 t oregano
1/2 t garlic powder
1 c sliced mushrooms
1 large onion, chopped
2 bell pepper, chopped
2 T olive oil
Veggie Shreds (veggie cheese)
In medium bowl, combine first 5 ingredients. Spread on dough within
1/2 inch of edge. Top with vegetables. Drizzle 1 T of oil over each
pizza and bake approximately 30 to 35 minutes. Remove from oven
and add veggie cheese. Return to oven just until cheese is melted.

Lentil Rice Casserole

1 c uncooked lentils
1 c uncooked rice
4 1/2 c water
1 large onion, chopped
1/2 t curry
1 T Bragg Liquid Aminos
Veggie Shreds
Preheat oven to 350 degrees. Put all ingredients (except Veggie
Shreds) in an oven proof casserole dish, cover and bake 1 hour.
Serve with Veggie Shreds (veggie cheese) at the table.

Karen's Pasta Salad

Boil 1 large bag of pesto flavored whole grain pasta. Rinse in cold
water and add:
2 chopped carrots
1/2 yellow bell pepper
1/2 red bell pepper
Small can sliced black olives
1/2 zucchini, chopped
1/2 yellow squash, chopped
Dressing:
1 c extra virgin olive oil
1/3 c apple cider vinegar
2 cloves garlic, minced
Mix dressing together and pour desired amount over salad. Stir well
and dive in!

Mexican Pot Pie

1 1/4 c chopped bell pepper
1/4 c chopped onion
2 t oil
2 c cooked pinto beans
1 c tomato puree
2 c corn kernels (cut off the cob)
1 t chili powder
2/3 c yellow cornmeal
1 2/3 c water
1 t Bragg Liquid Aminos
Preheat oven to 350 degrees. Sauté bell pepper and onion in oil until
tender. Stir in beans, tomato puree, corn, and chili powder. Cover and
cook over low heat for 15 minutes. Pour into 8" X 8" baking pan. Set
aside.
In separate saucepan, mix together cornmeal, water, and Bragg's.
Cook over low heat, stirring constantly until very thick, about 5
minutes.
Spread cornmeal mush over bean mixture to form a crust. Sprinkle
chili powder over top of crust. Bake for 30 minutes or until crust is
bubbly around the edges.

Fiesta Rice Casserole

Salad:
1 c basmati rice
3/4 c water
1 c fresh corn
1/4 c sliced black olives
1/2 c each: red onion, red bell pepper, yellow bell pepper, orange bell
pepper, and fresh cilantro
Dressing:
1 clove garlic, minced
1/4 c olive oil
2-3 T freshly squeezed lime juice
1/2 t cumin
Bring water and rice to a boil, turn heat to low, and simmer for 15
minutes. Remove from heat and allow to cool. Add vegetables and
stir well.
In a small bowl combine dressing ingredients. Pour over the rice
mixture and toss well. Serves 4.

Sunflower-Almond Spread

1 1/2 c almonds
1 1/2 c sunflower seeds
1 carrot
1 clove garlic
1/2 red pepper, chopped
1/4 c parsley, minced
1/2 red onion, chopped
Place almonds and sunflower seeds in mixing bowl and cover with
distilled water. Cover and let soak 6-12 hours at room temperature.
Drain. Using a food processor with an S blade or a juicer with the
blank in place, process the almonds, seeds, carrot and garlic. Stir
remaining ingredients into sunflower mixture.
Dressing:
4 large tomatoes
3 T Bragg's liquid aminos
2 T Italian seasoning
Blend ingredients in blender or food processor. Remove 1 cup of the
dressing and mix into Sunflower-Almond Spread. Refrigerate at least
one hour before serving. Serve remaining dressing on the side.
To serve, mound spread on a bed of lettuce and serve dressing on
the side. This can also be used as a topping for baked potatoes or as
a side dish.

Tabouli Stuffed Tomatoes

1 c bulgar wheat
2 c distilled water
1/2 c fresh parsley, minced
1 T Bragg Liquid Aminos
2 large tomatoes, chopped
1/2 c scallions, chopped
1 T extra virgin olive oil
2 T fresh mint, minced
4 tomatoes
Soak bulgar in distilled water for one hour. Drain and pat dry. Add
remaining ingredients (except the 4 tomatoes) and mix well. Cover
and refrigerate for at least one hour.
Core tomatoes and scoop out enough pulp to make a well. Fill with
Tabouli mixture. Place on a bed of lettuce and serve.

Stir Fry Veggies

2 T olive oil
2 T Bragg Liquid Aminos
1/2 onion, sliced
1 red pepper, cut into strips
2 carrots, sliced into circles
1 t cumin
1 c yellow squash, cut into 1" chunks
1 c zucchini, cut into 1" chunks
Sauté onion, red pepper, and carrots in olive oil and Bragg's until
slightly tender. Add cumin, squash, and zucchini and continue
cooking until desired tenderness. Serve over a bed of basmati rice.

Rolled Oat Burgers

4 c distilled water
4 c rolled oats
1/2 c Bragg Liquid Aminos
1/2 c chopped carrots
1/2 c chopped onions
1/2 c chopped almonds
1/2 c sunflower seeds
1 T Italian seasoning
2 t basil
2 t oregano
Preheat oven to 350 degrees. Bring water to a boil. Remove from
heat, add oats and Bragg's and let stand for 20 minutes. Add
remaining ingredients and mix well. Form mixture into patties and
place on a nonstick baking sheet. Bake for approximately 20 minutes
on each side.

Couscous and Raw Veggies

1/2 c veggie broth
1/2 c distilled water
10 oz. package of couscous
Bring broth and water to a boil, add couscous and stir. Cover and
remove from heat. Let stand 5 minutes. Uncover and add veggies.
The veggies:
1/2 c carrots, cut into matchsticks
1/2 c broccoli florets
1/4 c zucchini chunks
1/4 c red pepper strips
1/2 c green onions, chopped
1/2 c cauliflower florets
1/4 c yellow squash, sliced
The Dressing:
Juice of 1/2 lemon
1/3 c olive oil
1/8 t ground cumin
1/8 t curry
Pinch garlic powder
1/3 c pine nuts (optional)
Blend all dressing ingredients except for pine nuts. Toss with salad.
Refrigerate at least one hour for flavors to blend. Garnish with pine
nuts and serve.

Ratatouille

3 T olive oil
2 cloves garlic, minced
1 red onion, chopped
1 eggplant, cut into 1 inch cubes
2 red peppers, chopped
2 c sliced zucchini
2 c diced tomatoes
1 t oregano
2 t basil
In a large skillet, sauté garlic and onion in olive oil until slightly tender.
Add eggplant and red peppers and sauté for a few more minutes.
Add remaining ingredients and cook over low heat, covered, about 10
minutes or until vegetables are tender.
Serve over rice as a main meal or can be used as a side dish.

Stuffed Peppers

4 bell peppers
2 c cooked brown or basmati rice
1 can black beans, drained
1 onion, minced
3 ears of corn, (cut off the cob)
1 can tomatoes with chilies
1 t cumin
1 t chili powder
1/2 t oregano
1 1/2 c tomato sauce
Remove top and seeds from peppers making a bowl shape. Steam
bell peppers until slightly tender. Set aside. Mix remaining ingredients
together except for tomato sauce. Fill peppers with rice mixture and
place in oiled casserole dish. Pour tomato sauce over top. Bake at
350 degrees for about 20 minutes.

Arroz Con Frijoles (Cuban Rice and Beans)

2 c cooked black turtle beans and their liquid
4 T olive oil
1 bell pepper, sliced
1 large onion, chopped
2 cloves garlic, minced
3 c cooked brown rice
Mash beans and liquid slightly and heat until hot, stirring occasionally.
In large skillet, sauté vegetables in oil until tender. Combine
vegetables and beans. Serve over rice.

Salads and Sauces

Just 4 u

Old-Fashioned Waldorf Salad

5 c organic apples, chopped, unpeeled
2 1/2 c chopped celery
1 1/4 c chopped pecans, walnuts or cashews
1/2 c Soy Mayonnaise
Lettuce leaves
Apple wedges
Pecan halves
Combine first 4 ingredients; toss gently to coat, and chill 1 to 2 hours.
Spoon salad into a lettuce-lined serving bowl. Garnish with apple
wedges and pecan halves. Makes 10 servings.

Summertime Salad

1 c cucumber, diced
1/4 c onion, chopped
1 c tomatoes, diced
Mix all ingredients together, and chill for 1 hour. No need for dressing.

Spinach Salad

Spinach leaves
Red onion, cut into rings
Tangerines
For each salad, fill plate with spinach leaves. Top with onion rings
and tangerine sections. Sprinkle lightly with Mom's Spinach Salad
Dressing just before serving.

Mom's Spinach Salad Dressing

1/4 c apple cider vinegar
1/4 c oil
1/4 c honey
1/4 c organic ketchup
1/2 red onion, grated
1 T Bragg Liquid Aminos
Mix all ingredients together and stir thoroughly. Best if chilled before
serving, allowing flavors to blend. Stir again before using.

Greek Salad

Large bunch of romaine
2 tomatoes, chopped
1 cucumber, chopped
1/2 green pepper, chopped
5 scallions, chopped
1 c crumbled tofu or veggie cheese
12-16 black olives
Mix all ingredients together and serve with Balsamic Salad Dressing.

Balsamic Salad Dressing

2 T balsamic vinegar
1 clove garlic, chopped
1/2 t oregano
1/3 c olive oil
Stir together all ingredients until well blended. Use immediately or you
can keep it in the refrigerator.

Basic Oil and Vinegar Dressing

3 c olive oil
1 c apple cider vinegar
4-6 cloves of garlic, chopped
7-8 sprigs of fresh oregano, or 1 T dry
2 T honey
1 t Bragg Liquid Aminos
Blend all ingredients together with a wire whisk. Store in refrigerator.

Avocado Salad Dressing

1/2 c sliced avocado
1/2 to 3/4 c water
3 T lemon juice
1/4 c cashews, chopped
1/4 t garlic powder
1 1/4 t onion powder
1/2 t Bragg Liquid Aminos
Blend ingredients together in food processor until smooth. Store in
refrigerator.

Salad in a Glass

1 large tomato
1/2 avocado
3 stalks of celery
1 carrot, sliced
4 large romaine leaves
1 t Bragg Liquid Aminos
Blend tomato and avocado in Vita-Mix or blender. Add remaining
ingredients and blend until smooth. You can drink this out of a glass
or pour into a bowl as a cold soup. It is great to take with you when
you don't have time to sit down and eat.

Soy Mayonnaise

1/2 c soy milk powder
3/4 c water
1/2 t Bragg Liquid Aminos
1/8 t garlic powder
1 1/2 t onion powder
2 T lemon juice
1/4 to 1/2 c oil
Mix in blender on slow speed until smooth, all ingredients except
lemon juice and oil. Continue blending and slowly pour in oil. Add
enough for mayonnaise to thicken. Remove from blender and stir in
lemon juice. Chill before serving.

Homemade Ketchup

1/2 c organic tomato paste
2 T fresh lemon juice
1 T honey
1/4 t onion powder
1/2 t Bragg Liquid Aminos
1/8 t garlic powder
1/8 t oregano
Mix together all ingredients. May adjust spices to taste.

Three Bean Salad

1 1/2 c cooked kidney beans
1 1/2 c cooked garbanzo beans
1 3/4 c cooked green beans
1/4 c onions, minced
1/4 c olives, sliced
2 T pimento, diced
1/4 c lemon juice
1/4 c water
3 T honey
1/2 t onion powder
1/4 t garlic powder
1/2 t Bragg Liquid Aminos
In a large mixing bowl, stir vegetables together. In a small bowl,
combine lemon juice, water and seasonings. Pour over vegetables
and mix well. Place in refrigerator for several hours, allowing flavors
to marinate. Makes 5 cups.

Crunchy Pea Salad

10 ounces frozen peas, thawed
1 c diced celery
1 c chopped cauliflower
1/4 c diced green onion
1 c chopped cashews
1/2 c Soy Mayonnaise
Spinach or romaine leaves
Combine all ingredients except spinach. Chill. When ready to serve,
place freshly washed spinach or romaine leaves on plates and top
with Crunchy Pea Salad.

Guacamole

2 large avocados, peeled and sliced
1 tomato
1 T lemon juice
1 T Bragg Liquid Aminos
1 clove garlic, minced
2 T onion, minced
Mash avocados with fork and add remaining ingredients. Makes a
great dip for blue corn chips.

Salsa

1 c tomatoes, peeled and chopped
1 c green peppers, minced
2 T onion, minced
1 clove garlic, minced
1 t each: basil, oregano, and cilantro
2 T olive oil
Bragg's Liquid Aminos
Stir together vegetables in mixing bowl. Remove half and place in
food processor. Blend until smooth and return to mixing bowl. Add
remaining seasonings and oil and mix well. Chill before serving.

Veggies and Veggie Juices

Just 4 u

Oriental Stir-Fried Zucchini

2 t olive oil
2 T water
1 lb. zucchini, cut into 2 in. strips
1 onion, sliced
2 T soy sauce or Bragg Liquid Aminos
Spray skillet with non-stick cooking spray. Add oil, water, zucchini,
and onion. Cook over high for 5 minutes, stirring until water
evaporates. Sprinkle with Bragg's and serve.

Rice with Mushrooms and Pistachios

2 T olive oil
1/2 c finely chopped onions
1 1/3 c diced, fresh mushrooms
1/3 c shelled pistachio nuts
1 c basmati rice
1 1/2 c water or vegetable broth
Heat the oil in a saucepan and add the onions. Cook briefly, stirring,
until wilted. Add the mushrooms and cook, stirring, about 2 minutes.
Add nuts, rice and broth. Stir together. Cover and simmer for 15
minutes. Makes 4 to 6 servings.

Shake N Bake Steak Fries

4 large baking potatoes
1 T olive oil
1 T sesame seeds
1/2 t cumin
1/4 t garlic powder
Preheat over to 425 degrees. Spray large baking dish with non-stick
spray. Peel potatoes and cut lengthwise into 3/4 inch thick wedges.
Place all ingredients into large baggy and seal. Shake together until
potatoes are even coated. Place on baking dish and cook for 40 to 45
minutes or until potatoes are tender and golden brown. 

Chickpea Veggie Dip

1/4 c tahini or sesame seed paste
1/4 c fresh squeezed lemon juice
1/3 to 1/2 c warm water
1 clove garlic, chopped
1 (16 oz) can organic chickpeas, drained
1 T Bragg Liquid Aminos
Place all ingredients together in food processor. Blend until dip is
creamy, adding water as needed. Serve with freshly sliced
vegetables. It is also good with apples. 

Veggie Combo

2 c potatoes, cut into large chunks
1 c mushrooms, sliced
1 c tomatoes, sliced
1 c zucchini, sliced
1 c cauliflower, sliced
1 c broccoli flowerets
Steam potatoes until tender. Combine in a large bowl with other
vegetables. In a separate bowl make a dressing with the following
ingredients:
1/2 c lemon juice
1/4 c minced onion
2 garlic cloves, minced
1 t dried oregano
1 t Bragg Liquid Aminos
1/2 c olive oil
Whisk together all ingredients and pour over vegetables, stirring
gently. Chill for 1 hour before serving for flavors to blend.

Veggie Wrap

Whole wheat tortilla
1 to 2 T Chickpea Veggie Dip
1 carrot, grated
1/2 tomato, sliced thin
Salad greens
Spread Chickpea Veggie Dip on tortilla, line with salad greens. Top
with veggies. Roll up and enjoy. 

Garlic Mashed Potatoes

6 medium red potatoes, quartered
4 cloves or garlic, peeled
2 T chives
Soy or rice milk
Non-dairy butter substitute
Bragg Liquid Aminos
Boil the potatoes and garlic together until the potatoes are very
tender. Drain water and mash potatoes and garlic together. Add soy
milk and butter substitute to taste and stir until creamy. Add Bragg's
to taste. 

Sweet Potato Surprise

4 large sweet potatoes, baked

2 large slices of pineapple, diced

2 T strawberry all-fruit jelly

2 T apple juice

Large handful of raisins

Non dairy butter substitute

Mash sweet potatoes and add pineapple. Stir in jelly, apple juice and

raisins. Bake in preheated oven at 350 degrees for 15 to 20 minutes.

Top with butter substitute.

Smashed Potatoes with Squash

10 baking potatoes

2 c peeled and chopped yellow squash

Rice milk

Non dairy butter substitute

Bragg's Liquid Aminos

Peel and dice potatoes. Place into large pot, cover with water and

cook for 10 minutes. Add squash and cook until vegetables are

tender. Drain water and mash vegetables together. Add rice milk,

butter substitute, and Bragg's to taste.

Marinated Vegetables

2 c broccoli florets

2 carrots

1 c zucchini, sliced

1 c cauliflower florets

Peel carrots and slice into circles or matchsticks. Mix vegetables

together in mixing bowl and set aside. In a separate bowl, mix

together the following ingredients:

3 T extra virgin olive oil

1/2 t garlic powder

1 T fresh squeezed lemon juice

1 T Bragg Liquid Aminos

1 T Italian seasoning

Pour over vegetables and chill overnight for flavors to marinate.

Picnic Potato Salad

4 c peeled and chopped potatoes

1/4 c red peppers, diced

1 c diced celery

1/4 c minced onion

Boil potatoes and cool. Add remaining vegetables and set aside.

In a separate bowl place;

1 T apple cider vinegar

1 T Bragg Liquid Aminos

2 t mustard

1 avocado, mashed

1 T Italian seasoning

Stir ingredients together and pour over potato mixture. Toss together

lightly and chill before serving

Basic Carrot Juice

We recommend only organic carrots. You need only to rinse them

and cut off the tops. Cut pieces to fit into juicer. Process one pound of

carrots to make approximately one serving (8 ounces) of juice. An

apple can be added if a sweeter juice is desired. Strain before

drinking.

Carrot-Spinach Juice

4 large carrots

2 handfuls of spinach

Run ingredients through juicer. Strain. This is a great source of

protein and iron.

Green Juice

4-5 large carrots

1 large kale leaf

1 handful dandelion greens

Run ingredients through juicer. Strain. Kale is a great source of

calcium.

Immune System Booster # 1

4-5 large carrots

Small handful of parsley

1 clove garlic

1 apple, cored

Run ingredients through juicer. Strain. The parsley takes care of the

garlic odor, and the apple sweetens the juice.

Immune System Booster # 2

6 large carrots

2 stalks celery, cut into 1" chunks

Handful of parsley

2 cloves of garlic

Process all ingredients through juicer. Strain. This is a great juice to

ward off colds.

Tomato Cooler

1 large tomato, quartered

1/2 cucumber, cut into strips

1 stalk celery, cut into chunks

1 small slice of lime

Run all ingredients through juicer and strain. Makes one 8 ounce

serving.

Wheatgrass Blend

3 large carrots

1 stalk celery, cut into 1 inch chunks

1 apple, cored and quartered

1/2 beet with the tops

3 handfuls of wheatgrass

1/2 handful of parsley

Process ingredients through juicer and strain. This is a great energy

booster.

Fruits and Fruit Juices

Just 4 u

Fast Fruit Compote 

2 bananas, sliced
6 dates, pitted and sliced
3 T unsweetened, grated coconut
3 T chopped almonds
Place bananas and dates into serving dish. Sprinkle with coconut and
almonds. Serve immediately.

Grandma's Ambrosia Salad

2 grapefruits, sectioned and sliced
4 nectarines, sectioned and sliced
1 c chopped pineapple
1/4 c unsweetened, grated coconut
Stir all ingredients together into serving bowls. Reserve 1 Tablespoon
of coconut and sprinkle on top.

Fruit Porcupine

1 cantaloupe
1 honeydew
Red grapes, seedless
Green grapes, seedless
Skewers
Cut cantaloupe in half and place upside down on large serving tray.
Cut remaining cantaloupe and honeydew into 1inch cubes. Thread
fruit onto skewers, alternating colors, leaving room to insert into the
cantaloupe half. Insert filled skewers into cantaloupe starting at the
top and working down. This makes a beautiful centerpiece for a
dinner party.

Strawberry-Banana Smoothie

1 c organic apple juice
2 bananas
1 c strawberries
1-2 c ice
Place all ingredients in a Vita-Mix or blender and blend on high until
thick and slushy. Makes 2 servings.

Tofu Fruit Smoothie

Tofu (1/6 of a block)
1 1/2 c frozen fruit
1 c water
1 t honey
Put everything into blender or Vita-Mix and blend until smooth. Can
use fresh fruit and add ice cubes before blending.

Blueberry-Banana Smoothie

1 c fruit juice
2 bananas
1 c blueberries
1 c ice
Place all ingredients in Vita-Mix or blender and mix well on high
speed. May add more ice for thicker smoothie.

Fruit Blast Smoothie

1 plum, pitted
1 orange, sliced
2 handfuls of seedless grapes
1 banana
4 T grape juice
1 c frozen strawberries
Place all ingredients in Vita-Mix or blender and mix well on high
speed. May add ice for thicker smoothie.

Mango Smoothie

1/2 c water
1 mango
2 bananas
1 c ice
Peel and slice mango. Place ingredients in Vita-Mix or blender. Mix
well on high speed until creamy. Serves 2.

Pineapple Coconut Smoothie

3 bananas
3 large slices of pineapple
3 T grated coconut
1 c apple juice
2 c ice
Place all ingredients (reserving 1 T of coconut) in Vita-Mix or blender
and blend until thick. Pour into mugs and garnish with remaining
grated coconut.

Millie's Watermelon Basket

1 large oblong watermelon
1 cantaloupe
1 pineapple
1 honeydew
Draw handle across top of watermelon and a zig-zag pattern along
sides to represent a basket. Cut out along line and scoop out the fruit.
Cut watermelon and remaining fruit into 1 inch chunks. Stir together
in a large bowl and refill basket. This makes a great centerpiece for a
breakfast or luncheon

Apple Cleansing Juice

1 small beet
2 to 3 apples
Peel and quarter beet. Remove seeds from apples. Run through
juicer. This is a great cleansing juice. Do not have more than one
glass per day or you may detox too quickly.

Mixed Melon Juice

3 c cantaloupe
1 c honeydew
1 c watermelon
Run all ingredients through juicer. Serving is 8 ounces.

Watermelon Juice

Use approximately one pound of melon to make 8 ounces of juice. If
watermelon is organic you can also juice the rind along with the fruit.

Florida Fruit Salad

2 oranges
1 nectarine
2 tangerines
1 grapefruit
1/2 pineapple
1 pint strawberries
Peel oranges, nectarine, tangerines, and grapefruit and cut into small
pieces. Cut pineapple into chunks, and slice strawberries in half. Stir
together in large mixing bowl. Chill one hour before serving.

Hawaiian Fruit Salad

1 pineapple
1 pint strawberries
1 kiwi
3 bananas
3/4 c grated coconut
Slice pineapple in half lengthwise and remove core. Scoop out fruit,
cutting into 1inch chunks. Place in a large mixing bowl. Slice
strawberries in half and peel and slice kiwi. Cut bananas into slices
and add all fruit to mixing bowl. Stir in half of the coconut. Fill
pineapple halves with fruit mixture and top with remaining coconut.
Chill before serving.

Banana Boats

1 banana
2 T nut butter
2 T coconut
1 T granola
Peel banana and slice in half lengthwise. Spread nut butter on each
half. Sprinkle with coconut and granola and serve.