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    26 Recipes

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    Kiddie treats with a grown-up flair! These rice crispie treats are a hit at any party! We bring them out at events where the inner child is let loose: game night, rock band, karaoke, etc.

    Recipe #494689

    This recipe hails from Bastyr Center for Natural Health newsletter - Summer/Fall 2006. It's simple and abundant in nutrients!

    Recipe #190256

    This recipe is loosely based from one provided by Rebar Restaurant in Victoria, BC. I haven't been there, or tried this yet, but the cookbook receives RAVE reviews on amazon.com. http://www.amazon.com/Rebar-Modern-Cookbook-Audrey-Alsterburg/dp/0968862306/sr=1-1/qid=1159824168/ref=pd_bbs_1/102-6607531-9980102?ie=UTF8&s=books

    Recipe #189049

    No more artificial sweeteners or funky colors! My boyfriend adds this to rice, eggs, and fish dishes.

    Recipe #189009

    This recipe would be wonderful on a hot summer night. Cool, refreshing, with sublime hints of Asia. Add shrimp or tofu and make it a meal!

    Recipe #189007

    This recipe has been adapted from Rebar Restaurant in Victoria, BC.

    Recipe #189006

    Filled with lots of goodies - this ain't yo' Mamma's tuna salad!

    Recipe #187521

    This is a great use for leftover cilantro that threatens to go bad! It's like a Latin pesto. Serve with black beans for taste and authenticity.

    Recipe #187109

    You thought this was a distant memory.... Add vegetarian sausage (Field Roast is good!) for greater authenticity.

    Recipe #187011

    I haven't tried this yet. I found the recipe somewhere online, so I cannot credit the proper source.

    Recipe #187010

    I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.

    Recipe #187008

    Here's a recipe I created by morphing several recipes I was able to find on the internet for tomato basil soup, tomato bisque, and roasted garlic soup. (Note: I totally omit the cream. After cooking and then processing, the coup has a nice thick consistency that doesn't really need to be thickened more- or the added calories. Simply omit the pressing of the soup through the sieve and the addition of the step nine: Heat the oil and butter in a large saucepan until foaming.)

    Recipe #187007

    "Visually intriguing, tasty and a bit different from the usual Mexican red rice. It is guaranteed to jazz up even the simplest grilled meal. Avocado slices are a nice garnish for this dish." Source: http://www.mexconnect.com/mex_/recipes/puebla/kgarrozverde.html

    Recipe #187006

    Outta Sight! Healthy, reduced fat, and unbelievably tasty! I served these at a family brunch and they were received quite well. If omitting the fruit, add nuts for textural stimulation. These would be great at Easter Brunch or in late summer when blueberries and lavender are in season. Recipe adapted from jemangelaville.com recipe

    Recipe #182073

    This recipe comes from Herb Companion magazine. Lavender scones made a lovely, exotic treat with herbal tea on a winter afternoon. They pair well with apricot jam, clotted cream, lemon curd, or cream cheese. Enjoy!

    Recipe #145381

    This recipe comes from Mr. Breakfast and is one of the few I have found that uses fewer yolks than whites. The result is a lighter, fluffier souffle. Impress the family with this one!

    Recipe #116918

    Biscotti makes an excellent treat with coffee or tea any time of year!

    Recipe #112863

    This is a sweet, spicy Indian beverage commonly made with yogurt. It's excellent on a hot summer day or for a light breakfast!

    Recipe #84946

    This recipe hails from "Breaking the Food Seduction" by Neal Barnard, MD. It's high in protein, low in calories and dairy free!

    Recipe #84947

    Do not underestimate the combination of nut butters and noodles! DELISH! If you have a peanut allergy, almond butter, cashew butter, or any other nut and seed butter would work fine in this recipe. One serving is half a cup.

    Recipe #84948

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