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    187 Recipes

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    2 Reviews |  By Roosie

    Sublimely orange-y, healthy and sweetened with honey. These freeze well, if desired. Recipe is credited to Kristi Towns of Littleton, Colorado and is from the La Leche League International Cookbook "Whole Foods for the Whole Family."

    Recipe #98180

    3 Reviews |  By Roosie

    "A delicious, moist muffin that uses dates as the only sweetening. Dates have essentially the same nutritional value as raisins, so these muffins are high in iron." Recipe is credited to Lori Morrison or Missiauga, Ontario and is from the La Leche League International Cookbook "Whole Foods for the Whole Family." Please note that despite the fact that these are technically sugar-free, dates, the sweetener in these muffins, are high in natural sugars, so diabetics, please be aware of this! Cook time includes soak time for dates but only includes cook time for 1 batch of muffins.

    Recipe #98107

    2 Reviews |  By Roosie

    When turning your PB&J into french toast, you get a breakfast that's more substantial than most! (Hey, I'm a poet and I didn't even know it!) Recipe is credited to Wanda Byars of Norman, Oklahoma and is from the La Leche League International Cookbook "Whole Foods for the Whole Family." Cook time is estimated time to cook 'sandwiches' with estimate of about 5 minutes each.

    Recipe #98006

    4 Reviews |  By Roosie

    An interesting and flavorful change from oatmeal. This is sort of like a healthy breakfast version of rice pudding. This can be made much easier and faster by using 2 cups cooked brown rice. You could also use soymilk/powdered soymilk for the milk/milk powder. Cook time is for cooking rice, prep time is for heating the whole mixture, although heating time will be longer if you use cold leftover rice. Recipe is credited to Julie Delaplane of Anderson, Indiana and is from the La Leche League International Cookbook "Whole Foods for the Whole Family."

    Recipe #97917

    2 Reviews |  By Roosie

    from www.care2.com. You don't have to use the exact ratio of water-to-milk listed here, just do it to taste. If you'd like to make a larger quanity, use 1/4 cup chamomile per cup of tea you are making.

    Recipe #97724

    5 Reviews |  By Roosie

    Due to popular demand, the proportions of mint and lavender have been altered to make this lovely tea even lovelier. :)

    Recipe #97670

    1 Reviews |  By Roosie

    The actual monkfish is one ugly little guy- before some fish market got smart it used to go by names such as "frogfish" and "sea devil." It's tasty, though, and often referred to as "the poor man's lobster." This recipe also includes some green tea, which is an interesting and unique touch. Recipe is from Delicious! Living magazine's February 2002 issue. Time does not include brewing time for tea.

    Recipe #97651

    Made with healthy non-white sugar alternatives, brown rice syrup and sucanat as well as whole wheat flour, these muffins are a treat you can enjoy knowing you are eating nutritiously. The frosting is optional, but make it easy to serve these healthy little guys for breakfast *or* dessert. From Delicious Living Magazine, February 2004. Prep time includes time to make optional frosting.

    Recipe #97650

    10 Reviews |  By Roosie

    "Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.

    Recipe #97649

    11 Reviews |  By Roosie

    According to www.rochestergoodfood.com, this recipe won a red ribbon at the 1987 Arizona State Fair. Stevia is a South American herb that is virtually calorie-free and hundreds of times sweeter than table sugar. Look for it at your local health food store or at Trader Joe's.

    Recipe #97533

    6 Reviews |  By Roosie

    Stevia is a South American herb that is virtually calorie-free and hundreds of times sweeter than table sugar (which is why you only need 2 tsp in a recipe that might need a 2 cups of sugar). You can probably find it at your local health food store and I know Trader Joe's carries it with their baking goods. This recipe is from "Stevia Sweet Recipes" by Jeffrey Goettemoiller and I got it from www.rochestergoodfood.com.

    Recipe #97532

    7 Reviews |  By Roosie

    Carrot soup, kicked up a notch. Recipe from Food & Wine, June 1999.

    Recipe #97417

    3 Reviews |  By Roosie

    A nice wheat-free quickbread with lots of other healthy whole-grains. This could also be made as muffins. From "Cooking With The Right Side Of The Brain" by Vicki Rae Chelf.

    Recipe #97341

    1 Reviews |  By Roosie

    This is an adopted recipe. I haven't made it yet, but I will soon and will then update it with any necessary changes.

    Recipe #97272

    7 Reviews |  By Roosie

    Kasha is another name for buckwheat groats, which are very healthy and full of nutrients. They have sort of a smokey flavor, which pairs very well with the tomatoes in this recipe to make a deep, satisfying soup. Recipe attributed to "Lean and Luscious" by Bobbie Hinman and Millie Snyder.

    Recipe #97244

    20 Reviews |  By Roosie

    You can vary the flavor in these by using any flavor of yogurt you please! A basic and very versatile recipe. You can add any fruit you like, if you want to add fruit- try raspberries with lemon yogurt! Yum!

    Recipe #97115

    19 Reviews |  By Roosie

    Who doesn't love a healthy cookie?! Adapted from Lean and Luscious and Meatless by Bobbie Hinman; I got this recipe from www.CoopFoodStore.com.

    Recipe #97116

    6 Reviews |  By Roosie

    A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.

    Recipe #97117

    This is an adopted recipe. I haven't made it yet, but I will soon and will then update it with any necessary changes.

    Recipe #97034

    12 Reviews |  By Roosie

    A garlicky braised winter squash dish that could be served as a vegetarian main course or a side. From the book "Greene on Greens" by Bert Greene. Easy to make vegan by subbing margarine or oil for the butter.

    Recipe #96811

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