- 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:
- 2 cups raisins, 1 cup dates
- 1 cup each dates, raisins, and dried cranberries
- 1 cup dried apricots, 1 cup dried pineapple pieces, and 1 cup golden raisins
- Preheat oven to 350F
- Combine nuts, coconut, oats, flour, salt.
- Mix honey and water together.
- In a food processor mix dry ingredients and add wet ingredients until it makes a pie dough.
- Divide dough into 2 equal parts.
- Roll one half of the dough into a rectangular shape about 11”x15”.
- Using desired fruit combination, combine dried fruits into a food processor with water. Blend until you have a smooth consistency.
- Spread fruit mixture evenly over the rolled dough.
- Roll out the other half of the dough and place over top of the fruit spread.
- Using a knife, score thins into squares.
- Bake at 350F for 25 minutes.
- 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)
- Place all ingredients in a saucepan whisk to dissolve cornstarch, and then bring to a boil
- Remove from heat and pour into a dessert cup
- Refrigerate for 4 to 5 hours to properly thicken
- 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
- 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.
- 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.
- 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.
- Sprinkle parsnip chips and chives over soup.
Yield: 6 servings (serving size: 1½ cups soup, about 2 teaspoons parsnip chips, and ½ teaspoon chives).
- Cut the parsnips into ⅛-inch-thick slices.
- Heat oil in a small saucepan over medium-high heat, Add the parsnip slices.
- Cook the parsnip slices 5 minutes or until lightly browned, turning them occasionally.
- 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
- Cook macaroni according to package directions; drain.
- Rinse with cold water; drain well.
- In a large bowl combine macaroni, broccoli flowerets, cauliflower flowerets, sliced mushrooms, artichoke hearts, ripe olives, and chopped green onion.
- Toss with Italian dressing.
- Cover and chill several hours. At serving time, toss vegetable mixture with avocado and tomato.
Makes 12 to 16 servings.