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BUTTERNUT BISQUECook and whiz in food processor or blender, then set aside:2 cups butternut squash (or slightly more)In a large pot, simmer till onions are soft:1 cup chopped onionwater--just enough to cover the bottom of the kettle2 ? Tbsp chicken-like seasoning (Bill’s Best Chik’nish, etc.)Add to pot and cook till potato is soft:2 cups water2 cups diced potatoes1/8 tsp thyme? tsp salt (or to taste)Place hot mixture in blender. Blend until smooth and return mixture to the pot. CAUTION: When blending hot liquids hold blender lid in place firmly to avoid pressure build up and an explosion of burning hot liquid.Whiz in blender:? cup raw cashew nutsThen gradually add 2 cups water, whizzing till very smooth and bine butternut squash and “cashew cream” with potato mixture in pot. Heat on low setting till warm enough to serve. Serve immediately, garnished with a dash of allspice.………………………………………………………………………………………………………………………………………………………………………....FEEL GOOD COOKIESIn a mixing bowl, add ingredients in this order:2 ? cups walnuts, ground in food processor or blender2/3 cup whole wheat pastry flour*1 tsp salt1/3 cup ground flaxseed (available at health food store)1/3 cup carob chips, craisins or raisins5 oz. maple syrup2 tsp vanillaMix ingredients well. Drop by spoonfuls on a large oil-sprayed cookie sheet, and bake at 350° for 10-15 minutes until just golden brown. Check frequently to avoid cookies turning out overbaked and hard.Yield: 20 cookies, 2-2 ? inch diameter.*If whole wheat pastry flour is unavailable, try substituting oat flour made by whizzing dry oatmeal in a blender.......................................................................................................................................................................Recipes are compliments of Fort Myers CHIP. Additional recipes are available at > recipes.CHIP—the Complete Health Improvement Program—is an international lifestyle education course based on scientific evidence and designed to empower participants to prevent and reverse chronic diseases. For more information call 239-910-0755, 239-822-7151 or 909-796-7676 or see .right00 COMPLETE HEALTH IMPROVEMENT PROGRAMBLACK BEAN BURGERSIn food processor shred, then remove to mixing bowl:1 medium carrotIn food processor with chopping blade, process:4 cloves raw garlic1 ? tsp chili powder1 tsp cumin1 Tbsp Dijon mustard1Tbsp soy sauce1 Tbsp ketchupTo food processor add, then pulse till chopped:1 large onion, peeled and cut in large chunks1 can (15 oz size) black beans, rinsed and drainedRemove garlic/spice/onion/bean mixture to the mixing bowl.Remove chopping blade and insert slicing disk, then process: 1 more can black beans, rinsed & drainedAdd sliced beans to mixing bowl, then mix in well:1 ? cup quick oats (not old fashioned rolled oats)1/8 cup water (or slightly more if mixture is too dry)Form 8 patties, and bake on oil-sprayed cookie sheet at 350° for 30-35 minutes, flipping over halfway through baking time. Alternately, these can be grilled 4-5 minutes on each side, or fried in a non-stick skillet with cooking spray. (These freeze well.)Serve on whole grain buns with lettuce, tomato, and vegenaise.………………………………………………………………………………………………………………………………………………………………………….CHOLESTEROL-FREE CHEEZ SPREADIn blender, whiz till crumbly:? cup raw cashew nuts, rinsed and drained? cup nutritional yeast flakes (available at health food store)1 tsp salt2 tsp onion powder1 tsp garlic powderAdd to blender and whiz till creamy:? cup pimentos or roasted red peppers? cup water (added gradually)Add to blender and whiz till smooth:? cup lemon juice? cup dry oatmealPour mixture into a saucepan and heat over medium setting, whisking constantly till thick.Store in glass jars in refrigerator. Use as a dip or spread. Try on baked potatoes and in pasta. ................
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