MINTY GREEN SMOOTHIE

Serves 1-3
1 ripe banana, peeled and broken into pieces
1 medium apple, cored and cut into chunks
1 ripe pear, cored and cut into chunks
1 lemon, juiced
2-3 cups water
3-4 kale leaves, rinsed and torn
3-4 lettuce or spinach leaves, rinsed
¼ cup fresh parsley leaves
2-4 Tbsp fresh mint leaves

1) Remove the tough stems from the kale and break the kale into pieces. Place the banana pieces, apple chunks, pear chunks, lemon juice and water into the blender. Blend on high, stopping as needed to push the fruit down.
2) Then add the lettuce leaves, kale pieces, parsley and mint leaves; blend again until very smooth. Add more water if needed and blend until completely smooth and brilliant green

nutrients per serving:(2 servings)
Calories: 173
Protein: 3 g
Carbohydrate: 44 g
Fat: 1 g
Fiber: 7 g
Sodium: 54 mg
Potassium: 60 mg
Phosphorus: 611 mg

HUMMUS WITH PEANUT BUTTER

Makes about 15 servings

Ingredients:
• 2 to 3 cloves garlic
• 1 can garbanzo beans (chickpeas), drained and liquid reserved
• 2 to 3 tablespoons smooth peanut butter
• A handful fresh parsley leaves
• 1 lemon, zested and juiced
• Pinch freshly ground black pepper
• Pinch kosher salt
• 1/3 cup extra-virgin olive oil

Directions:
Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

nutrients per serving:
Calories: 85
Protein: 2 g
Carbohydrate: 6 g
Fat: 6 g
Fiber: 1 g
Sodium: 82 mg
Potassium: 65 mg
Phosphorus: 30 mg

CARROT BREAD

1 cup raw carrots, shredded
3/4 cup maple syrup, sugar or rice syrup
1/2 cup allowable oil (sunflower is good)
1 1/2 cup oat flour (other allowable flour can be used)
2 tsp baking powder or bakers ammonia (if corn sensitive)
1 tsp nutmeg (optional)
1/2 cup dried fruit
1/4 cup chopped nuts (optional)

Preheat oven to 350 degrees
Green the bottom of a 9 x 5 inch or 8 x 4 inch loaf pan

In large bowl, combine the carrots, sweetener and oil. Stir for 1 minute.
In a smaller bowl, add the dry ingredients and blend. Add to carrot mixture and stir until just combined. Mix in the raisins and nuts and pour into the loaf pan. Bake for 1 hour or until a tester inserted in the center comes out clean. Remove from the pan and cool completely.

Servings per recipe: 12

Estimated Nutrients per serving(with nuts)
Calories: 234
Protein: 1 g
Carbohydrate: 26 g
Fat: 15 g
Fiber: 1 g
Sodium: 13 mg
Potassium: 172 mg
Phosphorus: 38 mg

QUINOA PUDDING

1 cup quinoa
2 cups boiling water
½ cup dried cherries (optional)
½ cup dried cranberries (optional)
½ cup unsweetened apple juice
2 bananas
1 tsp grated orange rind
1 tsp vanilla
½ tsp cinnamon

Directions:
1. Rinse quinoa well in water
2. Bring water to a boil, and add in the quinoa. Let the quinoa simmer for 7 minutes
3. Add the dried fruits to the quinoa and simmer for 5-7 minutes so that it absorbs the liquid
4. Puree the rest of the ingredients in a food processor
5. Mix together the quinoa and the puree
6. Chill and serve the quinoa pudding

Makes about 4-5 servings

Nutrition facts per serving: (without the cherries/cranberries)
Calories: 216
Total fat: 3 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 6.5 g
Sodium: 4 mg
Potassium: 452 mg
Phosphorus: 207 mg

GLUTEN FREE BROWN RICE CRACKERS

1 1/2 cups brown rice flour
2/3 cup cooked brown rice
1 tablespoon flax and/or poppy seeds
1/2 teaspoon sea salt
1/4 cup olive oil
1 teaspoon tahini (optional)
1/3 to 1/2 cup water

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet.

2. In a bowl, mix flour, cooked rice, seeds, salt, and olive oil until combined. Add tahini and stir thoroughly. Add water a little at a time until the dough holds together.

3. Knead dough a few times on a lightly floured surface, and form a ball. Press or roll dough on the baking sheet. Score into 1-inch squares, and bake for 20 to 25 minutes. Bottoms should be golden brown. Cool before removing from tray.

Source of recipe: Inspired by commercial crackers.

Makes: 24 crackers., Preparation time: 15 minutes, Cooking time: 20 to 25 minute
Nutrition facts (per cracker):
Calories: 65
Total Fat: 3 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 1 g
Sodium: 61 mg
Potassium: 35 mg
Phosphorus: 40 mg

http://vegweb.com/index.php?topic=26488.0

POPPED AMARANTH GRANOLA

INGREDIENTS
• 1/2 cup amaranth seeds
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup packed dark brown sugar
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1/4 teaspoon cinnamon
• 1 cup whole raw cashews, coarsely chopped (or allowable nut)
• 1 cup flaked, unsweetened coconut (optional)
• 1 cup old-fashioned oats
• 1 cup dried cherries, coarsely chopped (optional)
INSTRUCTIONS
1. Heat the oven to 350°F and arrange a rack in the middle. Heat a medium frying pan over medium heat. When the pan is heated, add the amaranth and cover (a mesh splatter screen or glass lid is recommended—the seeds will begin popping like miniature popcorn kernels). Shake the pan continuously until about half of the seeds have popped, about 1 to 2 minutes. Transfer the seeds to a large bowl.
2. Combine butter, brown sugar, and honey in a small saucepan, place over medium heat, and stir until butter has melted and brown sugar has dissolved. Bring to a boil and cook until slightly thickened, about 5 minutes. Remove from heat; stir in vanilla, salt, and cinnamon; and set aside.
3. Add sugar mixture, cashews, coconut, and oats to reserved amaranth and stir until mixture is moist throughout.
4. Evenly spread mixture on a baking sheet. Bake until toasted and lightly browned, about 10 minutes. Stir and continue to bake until lightly browned all over, about 5 minutes more.
5. Remove from the oven and place on a wire rack to cool completely. Stir in cherries and serve.
Makes about 8 ¾ cup servings

Nutrition facts: (not including dried coconut or cherries)
Calories 315
Total fat 17 g
Carbohydrates 42 g
Fiber 4 g
Protein 7g
sodium: 78 mg
Potasium: 262 mg
Phosphorus: 262 mg

COCONUT TRUFFLES

INGREDIENT:

2 cups walnuts (soaked for 3 hours and drained)
1 cup allowable dried fruit
1 tablespoon raw almond butter OR other allowable nut butter
1 teaspoon cinnamon
Shredded coconut (garnish)

DIRECTIONS:

1. In a food processor, blend walnuts until finely chopped.

2. While food processor is running, add dates one at a time until a sticky ball forms.

3. Open lid of food processor and add almond butter and cinnamon. Process until mixed. Form into small balls and roll in shredded coconut.

Makes about 5 servings
NUTRIENT INFORMATION PER SERVING (using dried apple)
Calories: 320
Protein: 6 g
Carbohydrate: 22
Fat: 26 g
Fiber: 4 g
Sodium: 20 mg
Potassium: 278 mg
Phosphorus: 161 mg