Notes:
Lovely  healthy fried rice recipe – Very quick and easy!

Servings: 4+

Ingredients:
1 cup cooked azuki beans
2 cups cooked brown rice
1/4 cup onion, diced
1/4 cup squash or pumpkin, diced
1/2 cup green onions, chopped
1 TBS Sesame Oil
3 TBS water
Tamari soy sauce or (better yet) Bragg's Liquid Aminos

Directions:
Saute Onions 2 minutes. Add squash and water, season with Tamari or Bragg's. Cover and reduce heat to low. Add azuki beans and rice. sprinkle in a little more Tamari or Bragg's. Cover, steam till hot. Add Green Onions and cook 2 minutes, stirring. Add Sesame seeds and toasted Nori if desired.

Submitted by:
Leena

Notes:
This recipe uses the product PB2, which can be found at http://www.bellplantation.com/

Servings: 1-???

Ingredients:
Various vegetables:

Diced red/white potatoes
Diced sweet potato
Bell pepper (any or any combination) cut in strips
Zucchini/yellow squash, sliced
Cauliflower, cut into small florets
Carrot
Cut green beans
Onion, chopped/diced

(Choose any combination of these vegetables, whatever you like, add other fitting vegetables that you enjoy. Estimate your quantity, depending on how many vegetables you're using, and as to how much simmer sauce you're making.)

Simmer sauce:

Water/vegetable broth, about 3-5 cups
Curry powder, 2-4 TBSP.
PB2, 3 TBSP.
Cumin powder, 1-3 TBSP.
Salt, 1 TBSP.
Cayenne pepper, to taste
Garlic powder, to taste
Corn starch, 1-2 TBSP.
Lemon juice, 1/2 squeezed lemon

(For a smaller serving, use less of these ingredients, or more for a larger serving, find out how much of what is best for your tastes or liking, it can vary person to person. Add corn starch to thicken, using less for a runnier base and more for a thicker. Remember to quickly stir as it can easily clump.)

Fresh/optional ingredients:

Spinach
Green onion
Basil
Cilantro
Chopped peanuts/cashews
Garbanzo beans

Final:

Basmati rice

Directions:
Cut vegetables into bite-size pieces, cutting to what is appropriated for each.

For the simmer sauce, add all ingredients under SIMMER SAUCE into a small pot, on high heat. Add the corn starch last, adding a little at a time and fully dissolving before adding more. Add longer cooking vegetables first, covering with a lid and turning heat to low. Add vegetables that take a shorter time later, or if you want them extra soft, add them at the same time. It is done when all the vegetables are soft.

While the curry is simmering, prepare how ever much basmadi rice you'd like or need. Follow the directions on the package. If timed right, the curry will be done around the same time as the rice.

If you're going to add basil or cilantro, add to the curry 2-3 minutes before serving so they aren't terribly wilted.

To serve, put desired amount of rice into a bowl and dish curry on top. A bed of spinach can be added on top of the rice before adding the curry if desired. Chopped green onion can also be added on top.

Submitted by:
Ashley

Notes:
this is not a recipe but it is what i eat for breakfast almost every day!

i just throw random quantities/combinations of this stuff in a blender and then slurp it up!

it’s not really a “diet” recipe, persay, in the sense that it’s high in calories, but it is full of healthy fats and it’s got the power that will take me all the way to lunch time.

Servings: 1

Ingredients:
-almond milk (the best kind is unsweetened vanilla - only 40 calories per serving!)
-handful of fresh kale (yes, it makes the shake look gross, but you can't get much healthier than raw kale!)
-water (as needed)
-almond butter (1 Tbs or so)
-half of an apple or some other fruit
-thumb of raw ginger (spicy metabolism booster - choco+ginger=love)
-Udo's or Vega oil
-cinnamon (metabolism/flavour booster)
-cocoa powder (1 Tbs or so)
-berries (would be nice but they're generally too expensive for me)
-pumpkin seeds (yeah, just throw 'em in! yay for iron!)
-wheat germ (excellent nutrition & i heard it's good for skin issues)

Directions:
ignore the ugliness and enjoy the chewiness of this drink..
not recommended to serve to others - ha!

Submitted by:
Dr Marc

Notes:
Here’s a great recipe for baby carrots - because of the sauce that gets absorbed into them, the carrots will have a very nice texture and flavor. Very simple and tasty, this recipe will be appreciated even by those who don’t like carrots!

Servings: 4

Ingredients:
1 1/2 lbs baby carrots
3 tablespoons maple syrup
3 tablespoons butter
1 tablespoon dark brown sugar
1/3 cup water
salt and pepper, to taste

Directions:
1. Place all the ingredients in a saucepan and bring to a boil.
2. Reduce the heat to medium, cover and simmer for about 5-8 minutes (until the carrots are crisp-tender).
3. Uncover and cook for about 5 more minutes (until the juices are reduced).
4. Season with salt and pepper to taste.

Submitted by:
Tonya

Notes:

Servings: 1

Ingredients:
Corn Chips
Tortilla
Cheese
Japalenos

Directions:
I found this recipe at a Hindu/Pagan natural foods store and restaurant.
1 soft totilla
Tostitos brand organic blue corn chips
Shredded colby & montey jack cheese

Just pile corn chips on top of soft tortilla, add cheese and microwave for about 45 sec. Or place on baking sheet and melt under broiler, (watching closely till cheese is melted.)
Add japalenos for a kick.

Submitted by:
Tonya

Notes:
Creamy soup loaded with veggies that has a nutty flavor.

Servings: 6

Ingredients:
1 tablespoon canola oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon peeled and grated fresh ginger
1 large sweet potato, peeled and cubed (2 cups)
6 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter
2 teaspoons honey
1/2 cup chopped scallion greens (about 3 scallions)

Directions:
Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

*Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Submitted by:
Amy

Notes:
A truly tasty, but light and filling soup.

Servings: Six

Ingredients:
* 1 tbsp cold pressed virgin olive oil
* 1 finely chopped onion
* 1 tbsp finely chopped grated fresh ginger
* 1 pound butternut squash, peeled and diced
* 1 pound sweet potatoes, peeled and diced
* 6 cups vegetable broth

Directions:
Heat the oil in a Dutch oven over medium heat and add onion, cooking until the onion is translucent. Add ginger and cook for one minute more, mixing the ginger well with the onion. Add all the other ingredients and bring the mixture to a boil. Cover, reduce heat and simmer for approximately 30 minutes, testing with a fork to ensure the squash and sweet potatoes are tender. Using a blender puree the soup. Add fresh ground black pepper , or nutmeg, and cinnamon to taste. Serve hot from a soup touraine.

Submitted by:
Michael

Notes:
Delicious hearty vegetarian stew. Much less fattening than beef stew while maintaining a rich, thick flavor. Perfect winter food to enjoy while sitting by the fire, and preserves well in the freezer.

Servings: Varies.

Ingredients:
**Potatoes [variety]; diced
**Sweet potatoes; peeled and diced
**Rutabagas;peeled and diced
**Turnips;peeled and diced
**Carrots; cut vertical and horizontal
Shallots; 4-6 halved
White onion; 1, quartered, chunky
Garlic; several large cloves, rough chunks
**Kale; torn leaves
Olive oil; 2 tbs
Dry red wine; 1 cup
All-purpose flour; enough to coat vegetables
Roasted Vegetable stock; 3 cups [approx.]
Rosemary; fresh or a few pinches
Thyme; fresh or a few pinches
Bay leaf; 1
Cayenne pepper; few dashes
Fresh ground pepper; to taste
Salt; to taste

**There is no set amount of these ingredients, use more of what you prefer, and less or none of what you don't. Feel free to add any other vegetables that strikes your fancy, mushrooms, parsnips, celery, zucchini, bell pepper… whatever fits the flavor of the stew. Make it different each time, have fun.

Directions:
Heat olive oil in a stockpot and add shallots. Mildly caramelize, stir in garlic and continue cooking for 1-3 minutes. Put all vegetables [ex kale] in a large bowl and coat with flour*. Add vegetables and brown. Add red wine and cook until 1/2 liquid remains. Add stock, kale, and seasonings. Cook covered until vegetables are tender, remove bay leaf before serving.

*If the coating of flour doesn't make the stew thick enough, mix approximately 1/2 cup of flower in a small bowl with a bit of water until smooth, avoiding lumps.

Submitted by:
Ashley

Notes:
Yes!  An ‘I Cant Believe it’s a Raw Sweet Potato Chip’ Chip! 

Servings: 2-3

Ingredients:
1 Medium Sweet Potato
1 Tb vegetable oil
coarse sea salt
optional-onion/garlic powder, cayenne pepper, chipotle seasoning…

*Dehydrator required*

Directions:
Peel and slice sweet potato into thin strips with a mandolin slicer, a twisty slicer or a big veggie peeler. Place slices into bowl and sprinkle oil on them. Toss slices to coat. Sprinkle desired seasonings on slices and toss again. Place slices in single layer on dehydrator trays. (one potato will fill several trays) again with salt and seasonings again if desired. (careful of sodium) Dehydrate at 125 degrees for 8-10 hours (depending on thickness of slices) When done slices should be crisp and yummy. Enjoy! If slices are not crisp dehydrate longer, if they are 'hard' the slices may be too thick. If they curl up they may be too thin.

Submitted by:
Cheryl

Notes:
Yummy and filling! This was the breakfast of choice for members of the show Apprentice.

Servings: 1

Ingredients:
1/2 C cooked brown rice
1/8 C raisins
1 Tbsp soy milk
2 tsp pure maple syrup
Splash of vanilla extract
Cinnamon to taste
Slivered nuts (optional)

Directions:
Mix ingredients and heat

Submitted by:
Jamie