|
Apple-Cheese Crisp
This warm dessert can be enjoyed by itself or
over vanilla nondairy ice cream. For variety, try using pears or mangoes in
place of the apples, or any combination of the three.
Apple Filling:
6 red Delicious or Granny Smith apples
Juice of 2 lemons
3/4 cup raisins
1 tablespoon ground cinnamon
2 tablespoons whole grain pastry flour
1/3 cup apple juice
Topping:
1/3 cup rolled oats
1/4 cup wheat germ
1/4 cup whole grain pastry flour
1/2 cup chopped walnuts or pecans
2 ounces soy cheddar, shredded
1/3 cup Earth Balance Spread, melted
Peel and core the apples, and cut into
1/2-inch slices.
Toss the filling ingredients together, and
place in a 9 x 12-inch casserole dish.
Preheat the oven to 375 F.
Spread the topping evenly over the apple
filling, and bake on the top oven rack for 25 to 30 minutes, or until browned
and crispy.
Yield: 6 to 8 servings
Per serving: Calories 321, Protein 6 g, Fat 15 g,
Carbohydrate 40 g, Fiber 7 g, Calcium 86 mg, Sodium 169 mg
Courtesy of Chef
John Nowakowski, Vegetarian Magic
|
|
Apple Pie
Crust:
2-1/2 cups oat
flour (can be oatmeal ground in a blender or food processor)
1 cup apple juice
Filling:
6 baking apples,
peeled, cored, and sliced
3/4 cup apple juice
1 Tbsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
To make the crust,
mix the oat flour and juice, and knead into a dough. Pat out into a pie plate.
Bring all the
filling ingredients to a boil in a large saucepan. Simmer for 20 minutes.
Preheat the oven to
350°. Pour the apple filling into the pie crust, sprinkle with additional
cinnamon, and bake for 10 minutes. Let cool before serving.
Serves 8.
Courtesy of Dr.
Alan Goldhamer, The Health Promoting Cookbook
|
|
Applesauce
12 apples, peeled,
cored, and diced
1/2 cup raisins
1/2 cup water
8 fresh mint leaves
(optional)
In a heavy-bottomed
4-quart saucepan, combine the apples, raisins, water, and mint leaves.
Cover and cook over
low heat for 30 minutes, adding more water as needed to maintain desired
thickness and to avoid sticking.
Remove from the
heat and blend in a food processor until smooth. If you desire an even smoother
texture, press through a fine strainer.
Variation: Add 1
tsp. cinnamon and/or 1/2 tsp. nutmeg once blended.
Makes 24 servings.
Courtesy of Dr.
Alan Goldhamer, The Health Promoting Cookbook
|
|
Banana Bread
4 ripe bananas
1 cup apple juice
juice of 1 lemon
4 cups oat flour (can be oatmeal ground in a
blender or food
processor)
2 tsp. baking soda
1 tsp. baking
powder
2 tsp. cinnamon
1/4 tsp. nutmeg or
allspice
Blend the bananas
and juice in a blender
or food processor until smooth. In a separate bowl, mix the dry ingredients
well. Preheat the oven to 350°F.
Add the dry
mixture to the bananas while processing, or pour the blended bananas in a
separate bowl, and mix the dry ingredients in by hand. Pour into a glass loaf
pan, and bake for 45 minutes, covering with aluminum foil for the first 25
minutes.
Serves 8.
Variation: Replace
the apple juice with the juice of 1 apple, 4 large strawberries, and 3 ribs of
celery. You can also add raisins or sliced dates to the final batter.
Courtesy of Dr.
Alan Goldhamer, Health Promoting Cookbook
|
|
Dr. Fuhrman’s Blueberry/Flax Yogurt
2 cups fresh or
frozen blueberries
3/4 cup soy milk
1 Tbsp. flax seeds
3 medjool dates or
6 deglet noor dates
Blend until smooth
in blender or Vitamix. Great for the kids’ lunches, and for after school
snacks.
Reprinted with permission from Dr. Joel Fuhrman’s
Healthy Times newsletter. |
|
Fresh Fruit “Ambrosia”
This is a nice
twist to a fresh fruit cup
2 mangos, peeled
and cut into 1-inch cubes
2 kiwis, peeled and
cut into wedges, like you would a lemon
1/2 golden
pineapple, peeled and cut into 1-inch cubes
2 peaches (if in
season) remove seed and cut into cubes
1 cup red grapes or
blueberries, remove stems and rinse
1/2 cup unsweetened
coconut flakes
Preheat oven to
375 degrees. Place coconut on a cookie sheet and bake 8-10 minutes until golden
brown. Remove and cool down.
Prepare all
fruits and place in an appropriate size bowl and toss together.
Portion out the
fruit cup into salad bowls, dust generously with coconut and serve.
Yield: 4 to 6
servings
Courtesy of John Nowakowski,
Vegetarian Magic
|
|
Fruit-Nut Bonbons
1/2 cup pre-soaked
raisins
3/4 cup fresh or
pre-soaked figs
1/2 cup dried
pre-soaked apricots
3/4 cup walnuts or
pecans, chopped small
1 cup grated
coconut
Combine first three
ingredients in food processor or hand mix. Grind together using just enough of
the soaking water to make it chunky. Put in a bowl and hand mix in walnuts or
pecans thoroughly. Shape into small balls (about the size of walnuts). Roll in
coconut. Store in refrigerator.
Courtesy of Phyllis
Avery, The Garden of Eden Raw Fruit and Vegetable Recipes
|
|
Oatmeal Raisin Cookies
4 cups oat flour
(can be oatmeal ground in a blender or food processor)
1 tsp. baking
powder
1/2 tsp. baking
soda
1 tsp. cinnamon
1/4 tsp. nutmeg
2 ripe bananas,
mashed
1 cup apple juice
1/2 cup raisins
Preheat the oven to
375°F. Mix the dry ingredients in a large bowl.
In a food
processor, blend the bananas and juice until smooth. Slowly add the dry
ingredients while mixing.
Pour the
batter into a large bowl, and add the raisins. Drop by spoonfuls onto a nonstick baking
sheet. Bake for 10 minutes.
Makes 12 servings.
Courtesy of Dr. Alan Goldhamer,
Health Promoting Cookbook
|
|
Pear Apple Fruit Dish
2 pears
2 apples
1/2 cup alfalfa
sprouts
1/2 cup pre-soaked
raisins or can use grapes or cherries
1 cup unfiltered
apple juice
Remove centers from
pears and apples. Chop. Mix with alfalfa sprouts. Garnish with raisins or grapes
or cherries. Pour juice over top.
Serves 2.
Courtesy of
Phyllis Avery, Garden of Eden Raw Fruit & Vegetable Recipes
|
|
Pecan-Raisin Balls
1 lb. pecans
1/4 cup rolled oats
10 dates, pitted
2 Tbsp. raw tahini
or almond butter
1 tsp. cinnamon
1 tsp. vanilla
extract
1 cup pre-soaked
raisins, drained on a cloth dish
towel.
Finely grind pecans
and oats in a food processor using the “S” blade. Spoon into mixing bowl and
set aside. Put dates, tahini, cinnamon and vanilla into processor and blend into
a paste.
Mix paste
into pecan-oat mixture. Add raisins and blend well. Roll mixture into small
balls.
Makes about 10 balls.
Courtesy of Phyllis
Avery, The Garden of Eden Raw Fruit and Vegetable Recipes
|
|
Stuffed Dates
1/4 lb. Empress
Dates, pitted
1/2 cup almond or
pecan meal
Almond or pecan
butter
Whole almonds and
pecans
Slit dates open.
Stuff with nut butter. Press one nut in each date. Sprinkle with meal. Store in
refrigerator.
Courtesy of Phyllis
Avery, The Garden of Eden Raw Fruit and Vegetable Recipes
|
|
Sunflower-Raisin Cookies
3 cups soaked
sunflower seeds
1 cup, pre-soaked
raisins
1 cup chopped,
dried, pre-soaked apricots
1 cup almond butter
1 Tbsp. vanilla,
optional
1/2 tsp. cinnamon,
optional
Blend all
ingredients in food processor to a nutty consistency. Roll in small balls and
flatten out 1/4” thick. Cover and refrigerate for 1 hour.
Courtesy of Phyllis
Avery, The Garden of Eden Raw Fruit and Vegetable Recipes
|
|
Three-Seed Banana Cookies
This is a
wheat-free cookie that will keep you coming back for more! For added variety,
you may try adding oatmeal, almond slivers, or any variety of chopped nuts.
8 to 10 ripe
bananas, peeled and mashed
1 cup unsweetened
coconut flakes
1 cup raisins
1/2 cup hulled
sesame seeds
1/4 cup flaxseeds
1/4 cup hulled
sunflower seeds
Preheat oven to
225°F. In a large bowl, mash the bananas thoroughly. Add the remaining
ingredients, and mix thoroughly.
With a
teaspoon, scoop and form the cookies, and place on a lightly oiled cookie
sheet. Bake until cookies are crispy and lightly browned (about 2 hours).
Makes approximately 24 cookies.
Courtesy of John Nowakowski,
Vegetarian Magic
|
For more recipes, receive Health
Science magazine by becoming a Member. Click
here now to join!
©Copyright 2004. All Rights Reserved. National
Health Association
|
