• 2 c peppermint herbal tea
• 2 c pineapple juice
• ice
• lemon slices

Brew the peppermint tea and let cool to at least room temperature. Mix with pineapple juice, add ice, and garnish with lemon slices.

• 1 c frozen pineapple
• 2 fresh kiwis
• 2 fresh mangos
• 1 c frozen strawberries

Mix all together. Adjust the amount of fruit as desired. Make ahead of time so the frozen fruits have time to melt somewhat and the juices can blend together.

• 1 3/4 c whole wheat flour
• 3 tbsp sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 c butter or margarine
• 1 egg (or egg replacer)
• 4-6 tbsp milk

Mix dry ingredients in medium sized bowl. Cut butter into the flour mixture with a pastry blender until mixture resembles fine crumbs. Stir in the egg (or egg replacer) and just enough milk so the dough leaves the side of the bowl. Turn dough onto a lightly floured surface and knead lightly 10 times. Roll or pat dough into a 1/2-inch thick rectangle and then cut into triangles with a sharp knife. Place on an ungreased cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Good with butter and preserves.

Makes about 15 scones.

Flavors:

For Lavender Lemon scones, to the above ingredients add:

• juice and zest of 1/2 a lemon
• 1 1/2 tsp dried lavender florets

For Pumpkin Spice scones, to the above ingredients add:

• 1/4 c canned pumpkin
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg

You will need less milk for this recipe.

• 2 c cashew nuts
• 3/8 c Emes brand kosher gelatin*
• 1 1/2 c boiling water
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast flakes
• 1/2 tbsp salt
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 4 oz sliced pimientos (optional)
• 1 c cold water

Place all ingredients in a blender except the cold water. Blend for 3-5 mintues until very smooth. Add cold water and blend briefly. Pour into containers of your chioce to chill and slice when firm.

*The last few times I’ve made this I haven’t had gelatin and it still turns out, it just doesn’t get firm enough to slice. In this case, use less than 1 c of cold water. Add just enough to make the saucy consistency you want.

Serving suggestions:

• Add to macaroni for macaroni & cheese
• Top pizzas, nachos, or lasagna
• Melt and add jalapenos and eat with tortilla chips
• Put in a folded tortilla and fry for a quesadilla

• 2 tsp olive oil
• 1 c medium onion, chopped
• 1/2 green pepper. chopped (I left this out because I didn’t have one)
• 3 cloves garlic
• 3 c vegetable broth
• 2-3 sweet potatoes, peeled and diced (about 3 c)
• 1 19-oz can diced tomatoes
• 1 tbsp lemon juice
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp peanut butter
• cilantro for garnish

Saute onion, green pepper and garlic in olive oil in a soup pot until tender. Add the rest of the ingredients except the peanut butter and cilantro and simmer for about 20 minutes. Remove from heat, add peanut butter, and garnish with cilantro.

If you want a smooth, creamy soup rather than a chunky stew, puree in a food processor or blender after adding the peanut butter. Reheat if necessary, put in bowls, and garnish with cilantro.

Questions or comments? Contact me here.

• 1 1/2 to 2 c grated raw carrots (also a breeze with a food processor)
• 1 c finely chopped raw broccoli (I use a mini-chopper or food processor)
• 3/4 c raisins
• 1/2 c raw sunflower kernels
• 1/2 to 3/4 c Vegenaise soy mayonnaise
• salt to taste

Mix all ingredients together. I don’t like mine drenched in Vegenaise, but some people probably like it more “wet.”

Questions or comments? Contact me here.

• 1/2 c margarine
• 3/4 c honey
• 1/4 c dark molasses
• 2 tbsp ground flaxseed
• 2 c flour (half and half white and whole wheat)
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• dash cayenne
• 3 1/2 oz (1 bag) crystallized ginger, chopped coarsely

Preaheat oven to 375 degrees. Combined softened margarine, honey, molasses and flaxseed and beat well. Add dry ingredients and mix well. Stir in crystallized ginger. Chill for 1 hour. Form 1-inch balls and roll in granulated sugar. Place on greased cookie sheet 2 inches apart. Bake 8-10 minutes. Makes about 3 dozen cookies.

Questions or comments? Contact me here.

Can’t find some of these ingredients in your local grocery store? Order them online here.

• 6 c old fashioned oats
• 1 c coconut
• 1 c sliced almonds
• 1/2 c honey
• juice of 1 orange
• juice of 1 lemon
• orange zest
• lemon zest
• 1 1/2 c dried cranberries

Mix all ingredients except the cranberries well and bake on a cookie sheet at 200 degrees for three hours or until desired crunchiness. Add dried cranberries when cool.

Are sliced almonds too expensive at your local grocery store? Buy them in bulk here.

• 1 pkg Near East brand Roasted Garlic & Olive Oil Couscous
• 2 tsp olive oil
• 1 can kidney beans, drained and rinsed
• ~1 c shredded carrots
• ~1 c chopped raw walnuts

Prepare cous cous as directed on package. Stir in kidney beans, carrots and walnuts and serve!

I have made this more “from scratch” before by using plain whole wheat couscous and adding garlic and some seasonings to it. The main advantage of this would be a lower sodium content. It tastes just as good either way.

Questions or comments? Contact me here.

• baby spinach
• 1 can mandarin oranges
• handful raw almonds

Toast the almonds in the oven at 350 degrees for about 8 minutes–watch to make sure they don’t burn. When cool, toss in a bowl with the spinach and mandarins. Serve with Orange Creme Dressing.

Orange Creme Dressing

• 1 pkg Yoplait Light Orange Creme yogurt
• orange juice

Mix yogurt and orange juice to desired consistency.