Ingredients:

• Whole wheat tortillas (I usually use 10)
• onions
• bell peppers
• zucchinis
• sweet potatoes, peeled and diced
• fresh corn
• garlic
• cumin
• paprika (smokey is delicious, but sweet works)
• mexican seasoning
• Eden Foods canned beans (pinto or black)
• jar of salsa
• Robertos enchilada sauce (or more salsa/tomato puree for the non-spicy kid version)
• monterrey jack or cheddar cheese
• avocado, or guacamole

Ingredients:

• eggplant (3 large)
• tomatoes (approximately 5 to 10–fresh are best, but you can use strained jarred tomatoes if you must)
• onions (2)
• garlic (3 bulbs)
• basil (I like a lot!)
• olive oil
• salt
• parmesan cheese
• mozzarella (about 8 oz of the fresh stuff, if possible)

Ingredients:

• 5 tbsp olive oil
• 2 onions, sliced
• 2 garlic cloves, chopped
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 2/3 cup dry white wine
• 14 oz canned chopped tomatoes in juice
• pinch of sugar
• 1-2 large oranges, sliced
• salt and pepper
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp chopped fresh marjoram (optional)
• 2-3 lbs whole fish, such as sea bream, bass, tilapia, red snapper, red or gray mullet.  Make sure fish is scaled and gutted.

Instructions:

1. Heave olive oil in saucepan.  Saute onions and garlic until softened.  Add carrots and celery, cook for 5-10 min or until softened.
2. Pour wine into saucepan and bring to boil.  Add tomatoes, sugar, orange, salt, and pepper.  Simmer for 20 min.  Add parsley and marjoram.
3. Put the fish into an oiled baking dish.  Pour vegetables around the fish, arrange some orange slices on top.  Sprinkle with olive oil, salt, and pepper.
4. Bake the fish, uncovered, for 45-60 min at 350 degrees.  Serve immediately.

Ingredients:

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Instructions:

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Ingredients:

• 1/2 cup honey
• 1/2 cup unsweetened dark cocoa powder
• 1 tsp vanilla extract
• 2 cups fresh raspberries
• 2  12 oz packages silken tofu, drained
• 4 oz quality dark chocolate
• additional berries and mint leaves to garnish

Instructions:

1. Place honey, cocoa powder, vanilla, 1/2 cup raspberries, and tofu in blender and process until smooth.
2. Melt chocolate over low heat in double boiler.  Gently pour chocolate into tofu mixture while stirring.
3. Divide raspberries among 6 glasses.  Place half in bottom, cover with mousse, and place other half on top.  Cover and chill for 1 hour.

Salad ingredients:

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups fresh corn (2 ears)
• 1 1/2 cups cherry or grape tomatoes
• 1 cup finely chopped red cabbage (we gave ours a quick saute, as I’m not a fan of it raw)
• 1 cup diced cucumber
• 1 diced avocado

Dressing Ingredients:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 3 Tbs maple syrup
• 1 Tbs dijon mustard
• 1 tsp salt

Instructions:

1. Bring quinoa, salt, and 1.5 cups water to boil.  Reduce heat to low, cover, and simmer 20 min.  Set aside, covered, for 10 min.
2. Bring 2 cups water to boil in saucepan.  Add corn, cook 1 min.  Drain, rinse under cold water.  Cut.
3. Stir corn, tomatoes, cabbage, cucumber, and quinoa in bowl.
4. To make dressing, mix all ingredients in a jar.  Shake vigorously.  Stir into salad.  Top with diced avocado.  If you’re serving salad later, add the dressing right before serving.

Dressing Ingredients:

(I usually make only ½ dressing recipe—it is plenty! There is usually enough leftover to use as marinade for chicken, tempeh, tofu—good grilled & served with salad.)

• 1 cup seasoned rice vinegar
• 2 T minced garlic
• 2 T grated orange zest
• 1 T sugar or honey
• 2 t cinnamon
• 2 t curry powder
• ½ t salt
• 1 ½ cups canola oil

Couscous/Quinoa Ingredients:

• 2 C water
• 1 ½ C couscous or 1 C Quinoa (amount is dried—prior to cooking)
• ½ – 1 C fresh parsley, minced
• ½ - 1 C green onion, chopped
• 1 C toasted almonds, sliced, slivered or chopped
• 1 C currants
• ½ -1 C frozen peas
• ½ t salt

Instructions:

1. For the dressing, process the vinegar, garlic, orange zest, cinnamon, curry powder & salt in blender for 1 minute. Add the canola oil gradually processing constantly until blended. Store, covered, in the refrigerator for up to 2 weeks.
2. For the couscous or quinoa—cook according to directions. Remove from heat. Let stand, covered, for 10 minutes. Spoon the couscous or quinoa into the serving bowl. Add remaining ingredients. Add dressing to the couscous salad mixture until it is to desired ‘wetness’ (I use most of the ½ recipe of dressing).

When we do finish the meal with something sweet, I still want it to be healthy.  We often do dried fruit (prunes, mangos, figs), fresh fruit (pineapple is a big hit), or one square of dark chocolate.  Now that the weather is warming up, we also do smoothies.  This recipe below is my own creation and particularly tasty.  I’m hoping to try making it into popsicles sometime.  Amounts are approximate as who really measure ingredients for a smoothie?!

• 2-3 bananas
• 1 cup soymilk
• 1/2 – 1 cup plain yogurt
• cocoa powder (probably 1/4 cup)
• peanut butter (several big spoonfuls, depending on how peanut buttery you want it)
• honey to sweeten to your preference

Without much sugar, this smoothie makes a killer dessert!

Ingredients for dressing:

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic

Ingredients for slaw:

• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 cups shredded napa cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped (optional)
• 1/2 cup chopped fresh cilantro (optional)

Instructions:

1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Ingredients:

• 1.75 cups hot water (~100 F)
• 1 tbsp active dry yeast
• 2 tbsp milk powder
• 2 tbsp honey
• 2 tbsp olive (or vegetable) oil
• 1.5 tsp salt
• 4-5 cups whole wheat flour