Fruit Thins


  • 1½ cups Brazil nuts or walnuts
  • 1 cup coconut
  • 2 cup quick oats
  • ½ cup whole wheat pastry flour or unbleached white flour
  • 1 teaspoon salt
  • ¼ cup honey, warmed ½ cup water

Filling: use ½ cup water with option 1, 2, or 3 below:

  1. 2 cups raisins, 1 cup dates
  2. 1 cup each dates, raisins, and dried cranberries
  3. 1 cup dried apricots, 1 cup dried pineapple pieces, and 1 cup golden raisins


  1. Preheat oven to 350F
  2. Combine nuts, coconut, oats, flour, salt.
  3. Mix honey and water together.
  4. In a food processor mix dry ingredients and add wet ingredients until it makes a pie dough.
  5. Divide dough into 2 equal parts. 
  6. Roll one half of the dough into a rectangular shape about  11”x15”.  
  7. Using desired fruit combination, combine dried fruits into a food processor with water.  Blend until you have a smooth consistency. 
  8. Spread fruit mixture evenly over the rolled dough.  
  9. Roll out the other half of the dough and place over top of the fruit spread.
  10. Using a knife, score thins into squares.
  11. Bake at 350F for 25 minutes.

Lemon Pudding


  • 3 Tbsps cornstarch
  • ⅓ cup orange juice
  • 1 cup pineapple juice
  • 1 can coconut milk
  • ¼ cup honey or raw blue agave nectar
  • ⅓ cup lemon juice
  • 1 tsp lemon zest
  • ½ tsp lemon flavoring
  • ¼ tsp Himalayan pink salt or salt of your choice
  • 2 Tbsps shredded unsweetened coconut for topping (optional)
  • Coconut Whipped Cream for topping (optional)


  1. Place all ingredients in a saucepan whisk to dissolve cornstarch, and then bring to a boil
  2. Remove from heat and pour into a dessert cup
  3. Refrigerate for 4 to 5 hours to properly thicken
  4. Sprinkle shredded unsweetened coconut on  pudding or top with Coconut Whipped Cream (optional).

Carrot-Parsnip Soup with Parsnip Chips


  • 2 tablespoons olive oil, divided
  • 2½ cups chopped yellow onion
  • 3 cups coarsely chopped parsnip (about 1 pound)
  • 3 cups water
  • 2½ cups coarsely chopped carrot (about 1 pound)
  • 2 (14-ounce) cans organic vegetable broth
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (⅛-inch-thick) slices parsnip
  • 1 tablespoon chopped fresh chives


  1. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
  2. Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
  3. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels.
  4. Sprinkle parsnip chips and chives over soup.

Yield: 6 servings (serving size: 1½ cups soup, about 2 teaspoons parsnip chips, and ½ teaspoon chives).

Parsnip Chips

  1. Cut the parsnips into ⅛-inch-thick slices.
  2. Heat oil in a small saucepan over medium-high heat, Add the parsnip slices.
  3. Cook the parsnip slices 5 minutes or until lightly browned, turning them occasionally.
  4. Drain the slices on paper towels.

Italian Vegetable Toss


  • 1½ cups shell macaroni
  • 2 cups broccoli drained, rinsed
  • 1 cup cauliflower flowerets
  • 1 cup sliced fresh mushrooms
  • 1 6-ounce can artichoke hearts, drained, rinsed and chopped
  • 1 cup sliced pitted ripe olives
  • ½ cup chopped green onion
  • ⅔ cup Italian salad dressing
  • 1 medium avocado, seeded, peeled,and sliced
  • 1 medium tomato, seeded and chopped


  1. Cook macaroni according to package directions; drain. 
  2. Rinse with cold water; drain well. 
  3. In a large bowl combine macaroni, broccoli flowerets, cauliflower flowerets, sliced mushrooms, artichoke hearts, ripe olives, and chopped green onion. 
  4. Toss with Italian dressing. 
  5. Cover and chill several hours. At serving time, toss vegetable mixture with avocado and tomato. 

Makes 12 to 16 servings.

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