Yield: 6 servings

I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.

Nutrition Tip: Did you know that in the larger meat processing plants, ground meat from several animals are processed at the same time? This means that your pound of ground beef or sausage links most likely contains meat from several animals, and increases the risk of bacterial contamination. Please consider a small, local, organic farm that processes their animals individually to reduce your chances of food-borne illness.

1 tablespoon olive oil
1 medium onion, diced
10-12 ounces uncooked beef, pork, chicken or soy sausage, skins removed
3 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
6 cups chicken or vegetable stock
2 cups finely diced sweet potatoes or yams
1/2 cup lentils, rinsed and sorted
1/2 cup milk, any variety
3 tablespoons tahini (sesame butter)
1-2 teaspoons salt (check sodium content of stock)
1/4 teaspoon white or black pepper
2 1/2 cups shredded spinach

Heat the olive oil in a large stock pot over medium heat. Add the onions and sausage meat, breaking up the large pieces with a wooden spoon. Saute 5-6 minutes, until the onions are soft and fragrant. Add the garlic, coriander and cumin, and cook another 1-2 minutes.

Add the stock, sweet potatoes and lentils. Bring to a boil, reduce the heat to a simmer and cook for 25-30 minutes, until the sweet potatoes and lentils are tender.

Turn the heat to low and stir in the milk and tahini. Add 1 teaspoon salt and the pepper; taste, adding a little more salt, if needed, to bring up the flavors.

Optionally blend a third of the soup to make it a bit creamier, while maintaining the chunky texture.

Stir in the spinach and cook another minute. Serve warm.

Food photos by Jackson D. Carson

©2010 Copyright Alison Anton – All rights reserved.

Serves 4

Don’t save turkey just for Thanksgiving! This fabulous (and fabulously easy!) one-pot meal can be made all year round. Fresh herbs and lemon zest are infused into butter or oil and cooked into tender-roasted turkey leg. Cooked on top of a bed of quinoa.

Cooking Tip: I always say, “you can’t go wrong in a clay pot”. Clay pot cooking has been around for millennia and creates soft, tender flavorful food. Anyone who wants a no-stress cooking environment will want to own one. Purchase a large Sclemmertopf or Romertopf brand for around $45 at your local cookware shop or online. Makes the best, fool-proof roast chicken. See my recipe: Perfect Roast Chicken and Vegetables in the Clay Pot.

Nutrition Tip: Quinoa, as well as all grains, nuts and seeds, have phytates or phytic acid that can diminish the absorption of necessary minerals. To reduce phytic acid in these foods, it’s best to soak them, especially in an acid medium, like lemon juice or vinegar. It’s best to soak several hours (overnight for most grains and nuts) but 1-2 hours can be beneficial with the smaller seed grains, such as quinoa, millet and amaranth. Rinse them after soaking.

1 cup quinoa
1 tablespoon lemon juice
1 turkey leg (approx. 2 1/2 pounds)
2 teaspoons each minced fresh (in this order so you can sing):
parsley
sage
rosemary
and thyme
(and lemon zest)
1 1/2 tablespoons butter or olive oil
1/2 teaspoon salt
1/8 teaspoon white or black pepper
3/4 cup (approx.) chicken or turkey stock
Salt and pepper to taste

Soak the lid of a large Rommertopf or Schlemmertopf clay pot in water to cover for 10 minutes. DO NOT PREHEAT THE OVEN.

Soak the quinoa with the lemon juice and water to cover while the turkey is roasting. Rinse well and drain.

Wash and pat dry the turkey leg. Mix HALF of the fresh herbs, salt and pepper into the butter. Dot under the skin with half of the herbed butter, and rub the remaining over the skin evenly.

Lay the leg into the pot, cover, and place into the COLD oven and set the temperature to 425 degrees Fahrenheit. Roast for 1 hour and 15 minutes. Remove from the oven and carefully open the lid. Baste the turkey with the drippings several times.

REDUCE THE HEAT TO 375 DEGREES.

Remove the leg from the pot. Pour the pan drippings into a measuring cup and measure in enough of the stock so that you  have 1 cup total liquid. Pour the liquid into the pot and mix in the quinoa and minced herbs. Place the leg back into the pot, close the lid and roast again at the reduced temperature for another 30-40 minutes. When done, the turkey juices should run clear and a meat thermometer in the thickest part of the meat should read 170 degrees. The quinoa should be soft and fluffy.

Remove the leg to a large plate or cutting board. Salt and pepper the quinoa to taste, and arrange on a platter. Slice the meat from the bone and arrange on top of the quinoa.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton, All rights reserved.

Serves 4

This mildly spiced Indian dish combines aromatic brown basmati rice with delicate pieces of chicken for a flavorful all-in-one meal. This recipe uses many of the staple Indian spices, including a hint of mace and saffron for a distinctive biryani flavor. Chilis can be added for an extra kick, if desired.

Cooking Tip: Basmati is a special long-grain rice grown in the Northern regions of India and Nepal. It has a distinct nutty, earthy flavor that can’t be found in other rices. If you can’t find brown basmati, use brown jasmine. Basmati takes longer to cook than other rices – note that it should be soaked for an hour before cooking to get the right texture (especially if using brown). Always cover the the pan tightly to minimize steam loss; I use a kitchen towel under the lid to get a good seal. This recipe doesn’t call for an exact amount of water; the rice is cooked until only half-done, and the remaining water is discarded.

Cooking Tip: Make it easy on yourself and get these four easy steps out of the way while the rice is soaking:

1. Cut the chicken; re-wrap and refrigerate
2. Mix the herbs into the yogurt, cover and refrigerate
3. Soak the saffron in the water (can sit for hours to infuse)
4. Chop the fresh herbs, wrap in plastic, cover and refrigerate

BASMATI RICE
1 1/2 cups brown basmati rice, soaked in water to cover for 1 hour
2 quarts filtered water
2 tablespoons coconut oil
1 tablespoon salt

CHICKEN
3 tablespoons coconut oil
1 red onion, sliced thin
10 boneless, skinless chicken thighs, cut into thirds
1  cup plain yogurt
2 cloves garlic, minced
2 teaspoons fresh minced ginger
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon ground cardamom
2 teaspoons salt

HERBS
1/4 teaspoon saffron threads, soaked in 2 tablespoons water for 30 minutes or several hours
3/4 cup chopped fresh mint leaves
3/4 cup chopped fresh cilantro leaves
Whole cilantro leaves (for garnish)

Drain the soaking water from the rice; discard the soaking water. Place the rice, 2 quarts water, oil and salt into a medium pot. Bring to a low boil over medium-high heat. Turn the heat to low, bring to a low simmer, cover tightly (place a kitchen towel under the lid to get a good seal) and cook for about 18 minutes, just until half-cooked (the rice should crush in your fingers but still be a bit hard).

About halfway through the rice cooking time, prepare the onions and chicken: Heat the coconut oil in a large saute pan over medium heat. Add the onions and saute until browned, 6-8 minutes.

Mix the yogurt with the spices and salt in a medium bowl.

When the rice is done cooking, strain through a sieve. Let the rice sit in the sieve while finishing the chicken; do not fluff or mix, or it may become starchy or gummy.

Add the chicken to the pan with the onions and brown about 3 minutes. Remove from the heat and mix the spiced yogurt into the chicken. Turn the heat to the lowest setting.

Remove half of the chicken and sauce from the pan. Evenly spread half of the rice over the chicken in the pan and sprinkle the rice with half of the saffron water (including any saffron threads) and half of the fresh herbs. Arrange the other half of the chicken and sauce on top of the rice and spread the remaining rice on top; add the remaining saffron water and herbs.

Cover tightly (place a kitchen towel under the lid to get a good seal) and cook over low heat for 30 minutes. When done, the sauce should have completely cooked down, the rice should be soft and fluffy, and the chicken should be cooked through. Serve warm, garnished with the whole cilantro leaves.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.

Serves 6-8

Thick, homestyle chowder is made with fresh farmers market corn and cashew puree. Full of hearty, creamy flavors, no one will know it’s dairy-free. Trust me, this is good soup.

Cooking Tip: Pureeing half the soup before serving creams and thickens it up, yet leaves a little texture and chunky bites of vegetables or meats.

Cooking Tip: To remove the corn kernels from a fresh ear of corn, run a sharp knife along the length of the cob, deep enough to remove the whole kernels, yet keeping clear of the fibrous cob.

SOUP
1 tablespoon olive oil
1 onion, diced
1 pound sweet potatoes, medium diced
3 ears corn, kernels removed from cob
4 cups chicken or vegetable stock
3 sprigs fresh thyme
2 bay leaves
4 ounces smoked turkey, medium diced (optional)
1/2-1 teaspoon salt (check sodium content of stock!)
1 tablespoon minced parsley

CREAM
1/2 cup cashews, soaked in water 20 minutes to soften
1/4 cup water
1 teaspoon white wine vinegar
Dash salt

Heat the oil in a large soup pot over medium heat. Add the onion and cook 4-5 minutes until translucent. Add the sweet potatoes, corn kernels, stock, thyme and bay leaves. Bring to a gentle boil then reduce heat to medium-low. Cook, uncovered, for 25 minutes.

While cooking, prepare the creamed cashews: Place all of the cream ingredients in a food processor until smooth.

When the soup is done cooking, remove the thyme stems and bay leaves. Puree half the soup in the food processor (no need to rinse out the bowl from the cream). Return to the pot and stir in the creamed cashews, optional smoked turkey and salt. Heat through. Garnish with the minced parsley.

Food photo by Jackson D. Carson

Copyright Alison Anton, 2009. All rights reserved.

Serves 4

This vegetarian dish boasts “umami” – a succulent, savory taste that any meat-eater will enjoy. Thick tempeh slices are marinated in a flavorful, herbed sauce with pomegranate juice as the base. Topped with roasted tomatoes and shitake mushrooms.

Cooking Technique: Steaming tempeh first before marinating ensures the marinade will seep into the flesh, imparting the best flavor and texture to the tempeh. Steam for 6-8 minutes and start marinating when the tempeh is still warm.

3/4 cup pomegranate juice
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 shallot, minced
1 tablespoon minced fresh thyme, or 1 teaspoon dried
2 teaspoons honey or agave, or 3-4 drops liquid stevia
1/4 teaspoon salt
8 ounces tempeh, cut into triangles, steamed
1 pint cherry tomatoes, halved
6 medium shitake mushrooms, de-stemmed and sliced

Mix the pomegranate juice, balsamic vinegar, olive oil, Worcestershire sauce, shallot, thyme, honey and salt in a shallow baking dish. Lay the warm tempeh in the marinade and marinate at least 60 minutes, preferably at least 3 hours to overnight, turning occasionally to saturate all sides.

Heat the oven to 400 degrees. Place the tempeh on a sheet pan that has a 1/2-inch side. Save the remaining marinade. Lay the tomato halves and shitakes around the tempeh. Place in the oven for 12 minutes. Remove the pan; turn the tempeh and toss the vegetables. Return to the oven for another 6-8 minutes, until the tempeh starts to brown.

While roasting, heat the marinade in a medium saute pan to medium-high heat. Bring the marinade to a boil, stirring to keep the small pieces from burning. Remove the pan from the heat after 3-4 minutes, once it has reduced in volume by about a third.

Arrange the tempeh to a plate or plate. Transfer the veggies to the pan with the marinade. Spoon the sauce over the tempeh.

Food photo by Jackson D. Carson

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Copyright Alison Anton. 2009. All rights reserved.

Serves 2-4

A warm cup of miso is a smooth way to transition from slumber into the activities of the morning. I use “blond” miso for my soup, but any variety of miso will work. Make sure to read labels (many have grains that could be allergenic for some people). This soup welcomes additions like sliced shitakes, left-over meat or any fresh veggie from the fridge.

Nutrition Tip: Miso (made from soy) is a complete protein, meaning that it supplies us with all eight essential amino acids to give us the right combination we need. Miso is made from fermented soy beans, and is usually easier to digest for those sensitive to beans.

3 cups water
1 (3-inch) piece wakame seaweed, snipped into small pieces
1 (4-inch) piece kombu seaweed
1/2 cup small diced extra firm silken tofu
1/4 cup diagonally sliced green onion
3-4 tablespoons miso paste

Heat the water, wakame and kombu in a medium saucepan over medium heat. Simmer for 5 minutes, then remove the thick piece of kombu; leave the wakame.

Add the tofu and green onions and cook until just heated through, about a minute. Turn off the heat.

Place the miso in a small dish and mix with 3-4 tablespoons of the warm soup until no clumps remain. Stir the miso into the soup. Serve warm.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 6

Traditional Lebanese taste, without the wheat! Add chopped walnuts for a little protein. A cooked version can be made with quinoa to replace traditional bulgar wheat couscous, if desired.

Nutrition Tip: Never underestimate the nutritional power of herbs! Adding even a small amount of fresh herbs and spices to any dish can boost nutrition 10-fold. Think of them as “booster foods” rather than mere flavor enhancers. Leafy herbs can be tossed right into any salad or used as a garnish for soups and entrees. Stir ground spices into a dish at the very end of cooking to maintain their nutritional benefits and to brighten flavors.

1 head yellow or white cauliflower
1/2 bunch flat leaf parsley, rough chopped
1/2 packed cup fresh mint leaves, rough chopped
1 medium tomato, diced
1/2 red onion, diced
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon turmeric
1/4 teaspoon pepper, or to taste
2 drops liquid stevia extract (optional)

Cut the cauliflower down the middle and remove the stem from both sides. Chop the florettes into even pieces.

Place the cauliflower, parsley and mint in a food processor. Pulse until the cauliflower pieces are the size of kernels of rice or smaller. Remove to a large mixing bowl.

Add the remaining ingredients and toss to mix. Serve chilled or room temperature.

Food photo by Jackson D. Carson

Copyright: Alison Anton. 2009. All rights reserved.

Sweet and creamy pumpkin puree is used in these healthy muffins to increase nutrition and decrease the amount of oil used for moistening. These lightly sweetened treats make a good breakfast or snack when something warm and comforting is called for on a cold winter day.

Rounded 1/2 cup ground flax seeds, soaked in below milk for 20 minutes
2/3 cup almond, soy or rice milk
2 cups pumpkin puree or cooked mashed pumpkin
1 cup agave nectar
2 droppers liquid stevia extract
1/2 cup vegetable oil
1 1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt

Preheat the oven to 350 degrees. Lightly oil two large muffin tins or line with muffin papers.

Whisk together the soaked flaxseeds, pumpkin puree, agave nectar, liquid stevia and vegetable oil in a large mixing bowl.

Combine the dry ingredients in another large bowl. Scrape the wet ingredients into the dry and blend well. The batter will be thick.

Pour batter into the prepared pans and bake for 35 minutes, until soft to the touch, but a toothpick inserted into the muffins comes out clean. Cool in the pan 5-10 minutes before removing from the pan.

©2007 Copyright Alison Anton – All rights reserved.

Tempeh Zucchini Baskets

Makes about 18 appetizers

These delightful little appetizers make a pretty presentation for summer parties. Crumbled tempeh is blended with a tangy mustard dressing with hints of caraway and dill. Shredded chicken, boiled egg or canned tuna can be substituted for the tempeh, if desired.

DRESSING
6 tablespoons grapeseed mayonaisse or olive oil mayonnaise (in the refrigerated section at natural food stores)
2 tablespoons rice vinegar
1 teaspoon stoneground mustard
1 teaspoon honey
1 shallot, minced
1 clove garlic, minced
1 tablespoon fresh dill, minced
1 teaspoon caraway seeds, smashed with a pestle
1/2 teaspoon sea salt
1/4 teaspoon black pepper

SALAD
8 ounces tempeh (soy cake), cubed and steamed for 10 minutes
1/2 red bell pepper, fresh or roasted, finely diced
1/4 cup finely diced celery
4 medium zucchini, at least 1-inch in diameter

Whisk the dressing ingredients in a small dish.

When cool enough to handle, crumble the tempeh into a large mixing bowl with the diced red pepper and celery. Stir in the dressing and refrigerate for 30-60 minutes (up to one day), until chilled.

Slice the zucchini into 1-inch pieces. Scoop out the seeds of each piece with a spoon, leaving a 1/8-inch floor at the bottom, creating a little basket out of each piece. Dollop a tablespoon or so of the salad into each basket. Garnish with some the remaining dill. Serve chilled or room temperature.

Food photo by Jackson D. Carson

©2008 Copyright Alison Anton – All rights reserved.

Sprouted Zucchini Bread

Makes 4 small loaves

Making your own raw, dehydrated bread is easy, and doesn’t take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you’re looking to purchase a good dehydrator for all kinds of raw foods, my recommendation is the Excalibur brand, at about $200 online.

Slightly sweet, yet mildly savory, these little loaves offer a bite of comfort for breakfast, lunch or dinner. Sprouted wheat is packed with enzymes, fiber, protein, vitamins and minerals, and since this bread is dehydrated (not baked) it maintains complete nutritional integrity. You may want to double or triple the batch; it will freeze nicely or can be stored in the refrigerator for at least a week.

1 medium zucchini
1 cup soaked and sprouted wheat berries, see below note
1 1/4 cup ground flax seeds
1 cup raisins, plus an additional 1/4 cup
1 1/2 teaspoon sea salt
1/4 cup water
2 tablespoons maple syrup
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Trim the the ends from the zucchini and divide in half. Using the grating attachment of a food processor, grate one half of the zucchini. Transfer the grated zucchini to a large mixing bowl. Rough-chop the other half.

Using the blending attachment, blend the rough chopped zucchini with all the remaining ingredients (except the additional 1/4 cup raisins) until a thick and sticky batter forms. There should be small particles of wheat and raisins, but no chunks; it will be grainy, moist and slightly pasty, but not completely pureed.

Transfer the batter to the bowl with the grated zucchini. Blend together by hand or with a wooden spoon until encorporated.

Do your best to form the dough into 4 “loaves” and place on a dehydrator sheet. The loaves should be no more than 1-1.5 inches high to ensure complete dehydration. If you have small cake molds, these can also be used to form the loaves (make sure they are adequately oiled).

Dehydrate at 120 degrees for 2-3 hours, then turn the temperature down to 105 for another 8-10 hours. Serve warm right out of the dehydrator with butter (or coconut butter) and honey.

Note (Soaking and Sprouting): It’s easy! Soak the berries overnight in water to cover by 1-2 inches. Drain and rinse. Line a dinner plate with a wet kitchen towel and spread the berries evenly onto the towel. Flip the edges of the towel over the top of the berries. Let sit for 8 hours. Rinse the berries and repeat the process for another 8 hours. The berries should be starting to sprout; they can be used now or can sprout another day.

Food photo by Jackson D. Carson

©2008 Copyright Alison Anton – All rights reserved.

Wheat berries are a delightful, chewy grain that have ample amounts of protein, especially when combined with beans. This is a mildly spicy summer salad with sweet undertones of honey and cinnamon. It get better over time, so make sure it has at least an hour (up to overnight) to soak up the dressing.

Grains and Beans
1 cup wheat berries, soaked in water 8 hours or overnight
4 cups filtered water
1 bouillon cube or 1 tablespoon bouillon powder
3 cloves garlic, crushed
1 (15-ounce) can lentils, rinsed and drained

Dressing
1/4 cup olive oil
3 tablespoons rice vinegar
Juice of 1 lemon
1 tablespoon curry powder
1/4 teaspoon cinnamon
1 tablespoon honey
1 teaspoon sea salt, or to taste

Salad
1/2 green bell pepper, diced
1/2 red onion, diced small
1/2 cup raisins
1/4 cup packed chopped cilantro

Combine the soaked wheat berries, water, bouillin and garlic in a medium stock pot. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes.

While the grains are cooking, whisk the dressing ingredients in a small dish.

Check the wheat berries after 30 minutes. When cooked through, they should have a hearty, chewy texture and water will remain in the pot. Strain, and place the berries into a large mixing bowl. Add the lentils.

While still warm, toss the dressing into the grains and beans. Refrigerate for 1 hour (up to 8 hours).

Toss in the remaining salad ingredients. Taste, adding lemon juice or salt to bring up the flavors.

©2008 Copyright Alison Anton – All rights reserved.

This is an East-Indian rice side with sweet spices and a touch of turmeric for color. Plain rice can be served, but the traditional whole spices add special flavor and make a lovely presentation. Cook the rice in stock to for depth of flavor.

1 1/2 cups brown basmati or jasmine rice
3 1/4 cups chicken stock, vegetable stock or water
1 teaspoon turmeric
1/2 – 1 teaspoon salt (check sodium content of stock)
1 (1-inch) piece ginger, smashed with the side of a knife
2-3 cloves garlic, smashed
one 3-inch cinnamon stick
9 green cardamom pods
6 whole cloves

Garnish: 1/2 cup chopped cilantro

Rice Cooker: Place all ingredients in a rice cooker and cook until end time. Remove the ginger pieces and as many of the grren pods and cloves as you can find. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.

Stovetop: Bring all ingredients to a boil in a medium saucepan. Turn the heat to low, cover and simmer for 40-45 minutes, until the water has absorbed and the rice is tender. Remove the ginger pieces and as many of the green pods and cloves as you can find. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.

©2008 Copyright Alison Anton – All rights reserved.

These comfort cookies are perfectly sweet, great for lunch boxes and healthy enough even for breakfast. The malt adds a lively flavor that goes nicely with the oats and spices, and the praline gives these treats a touch of sophistication without loosing the comfort of a good schoolhouse cookie.

Pecan Praline
1 cup pecans or walnuts
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons maple syrup

Cookies
3/4 cup golden raisins
1/2 cup barley malt syrup (see note)
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
2 teaspoons vanilla
3/4 cup unbleached flour
3/4 cup whole wheat flour
3/4 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups rolled oats
1/2 cup raisins (optional)

For the pecan praline, heat a medium skillet over medium heat. Place the pecans in the pan, stirring and flipping frequently, until the pecans are lightly toasted, about 5 minutes—watch out, they burn fast at the end. Add the spices and salt; mix about 30 seconds.

Turn the heat to low and add the maple syrup. Stir constantly, cooking until the mixture has thickened and is very sticky, about 3 minutes. Remove to a plate and cool completely. As soon as the praline is cool enough to work with, chop the chunks into small pieces, separating the pieces with your fingers if they are clumping together.

For the cookies, preheat the oven to 350º. Blend the raisins and the barley malt syrup in a food processor until roughly puréed (the batter will be a little chunky).

With an electric mixer, beat the raisin mixture with the butter, sugar, egg and vanilla until well blended. In the meantime, whisk together the flours, baking powder, baking soda, salt, and spices in a medium bowl. Slowly add the flour mixture into the mixer, blending until smooth and all ingredients are incorporated. Turn the setting to low to fold in the rolled oats, optional raisins, and pecan praline.

Line 2 cookie sheets with parchment paper or a baking liner. Drop the dough by heaping tablespoonfuls onto the sheets, spacing them about 2 inches apart. Lightly press the cookies down with your palm. Bake 12 minutes, until lightly browned—they will be soft to the touch right out of the oven and will set up while cooling. Transfer the cookies to a rack to cool.

Note (Barley Malt and Brown Rice Syrups): Malting is a process using the grains’ own enzymes to break down the sugars in the grain. These products are roughly fifty percent complex carbohydrates and fifty percent simple sugars, making them less sweet and easier for the body to metabolize. You’ll find these in glass jars in the baking or sugar section of your local natural foods market. They are becoming readily available at commercial stores too.

1 1/4 cups milk
1 cup rolled oats
1 tablespoon vegetable oil
2 eggs, beaten
1/2 cup whole wheat flour
1 tablespoon maple syrup
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pecans, chopped

Combine the milk and oats in a large bowl and let stand 10 minutes. Add the oil and beaten eggs, mixing well. Stir in the flour, maple syrup, baking powder and salt. Mix just until the dry ingredients are moistened. Don’t over-mix. Fold in the pecans. Bake on a hot, lightly oiled griddle, using 1/4 cup of batter for each cake. Turn when top is bubbly and edges are slightly dry.

1 cup quinoa, rinsed
1/4 cup pine nuts
2 cups chicken stock, veggie stock or water
2 cloves garlic, peeled and smashed
1/2 teaspoon sea salt
dash black pepper

Dry-toast the pine nuts gently over medium-low heat in a small skillet until lightly browned and fragrant. Watch them carefully, they burn fast. Throw the quinoa, pine nuts, stock, garlic, salt and pepper into a rice cooker or sauce pan. Cook as you would rice—Bring to a boil, lower heat and simmer until cooked through, 15-20 minutes. Fluff with a fork and serve alongside poultry, tofu, red meat or vegetables.

Sorry… No secret toy surprise with these healthy Crackerjack TM imitations—the reward comes from a deliciously sweet treat with no refined sugar, butter or artificial ingredients.

6 cups popped corn (about 1/4 cup un-popped)
2/3 cup chopped almonds
1/4 cup grain sweetened chocolate chips (optional)
1/4 cup agave nectar
6 tablespoons almond butter or tahini
1/2 teaspoon salt

1. Mix the popcorn, chopped almonds and optional chocolate chips in a large mixing bowl.

2. Heat the agave nectar, almond butter and salt in a small saucepan over medium heat. Once the syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds.

3. Pour the syrup over the popcorn and mix with a wooden spoon until incorporated. Let cool to room temperature.

4. When cooled, press small handfuls into balls with your fingers. Will keep for 2-3 days, covered, at room temperature.

Although not technically a dessert, honey and dates make this bread a sweeter treat in comparison to traditional cornbreads. Sprinkled on top during baking, the dates give this bread a pretty “quilted” look.

1 1/4 cups corn meal
3/4 cups GF Baking Mix (see sidebar)
2 teaspoons guar or xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/2 cup softened honey, plus 2-4 tablespoons for drizzling
1 1/3 cups whole or low fat milk
3 tablespoons melted butter
1/2 cup pitted dates, chopped (separate the pieces as much as possible)

1. Preheat the oven to 375 degrees. Butter a 9-inch-square baking pan.

2. Whisk the dry ingredients together in a large bowl. In another bowl, beat the eggs a few times and add in the 1/2-cup honey and milk. Make a well in the dry ingredients and pour the wet ingredients into the dry. Mix until just incorporated; the batter may be a little lumpy. Gently blend in the melted butter.

3. Pour the batter into the prepared pan and bake 15 minutes. Remove the bread from the oven and sprinkle the top with the dates. Bake another 20-23 minutes, until the bread is golden brown and a toothpick or straw inserted into the center comes out clean. Cool in the pan 10-15 minutes. Serve warm or room temperature with a drizzle of honey.

No too crisp and not too soft, these GF favorites make perfect lunchbox stuffers or comforting after school treats. Oats are often contaminated with wheat during processing. Buy GF oats when you can.

8 tablespoons (1 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup maple syrup
2 eggs
2 teaspoons vanilla
3/4 cup millet or quinoa flour
3/4 cup GF Baking Mix (see sidebar)
1 1/2 teaspoons guar or xanthan gum
3/4 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups GF rolled oats
1 cup chopped walnuts (optional)
3/4 cup raisins (optional)

2. Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper or baking liners.

3. With an electric stand or hand-held mixer, beat the butter, brown sugar, maple syrup, eggs and vanilla until creamy.

4. Whisk together the millet flour, GF Baking Mix, guar gum, baking powder, baking soda, salt, and spices in a medium bowl. Slowly add the flour mixture into the mixer, blending until smooth and all ingredients are incorporated. Turn the setting to low and blend in the oats and optional walnuts and raisins.

5. Drop the dough by heaping tablespoonfuls onto the sheets, spacing them about 2 inches apart. Bake 15 minutes, until lightly browned—they will be soft out of the oven and will set up while cooling. Transfer the cookies to a rack to cool.

The exotic flavors of cardamom and coconut make this sweet rice pudding a comforting treat to end any meal. It’s even healthy enough to serve as a high-protein, high-fiber snack for the kids.

3 cups water
1 cup brown basmati rice
1/4 teaspoon salt
1 cinnamon stick
1/8 teaspoon whole black cardamom seeds (not whole pods)
3/4 cup coconut milk
1/3 cup agave nectar
1/8 cup chopped almonds, plus a little more for garnish
2-3 dates, chopped
ground cinnamon (for garnish)

1. Bring the water to a boil in a large saucepan. Add the rice, salt, cinnamon stick and cardamom seeds; bring to a simmer and reduce the heat to low. Cover and cook for 35 minutes, until the rice is just tender and there is still a bit of water in the pan.

2. Add the coconut milk and agave nectar. Simmer another 25 minutes, stirring occasionally to keep the coconut milk from scorching. The rice should be soft and tender.

3. To give the pudding a creamier texture, let cool slightly and blend with a hand blender or food processor for several seconds.

4. Stir in the chopped almonds and dates. Ladle into bowls and garnish with chopped almonds and a pinch of ground cinnamon. Serve warm.