slightly sweet flavor, with the delicate fragrance of rosemary. Oats are rich in heart-healthy beta-glucan fiber, as well as the antioxidant selenium. Almonds are abundant in antioxi- dant vitamin E and healthy fats.
Yields: about 2 dozen squares (dairy-free, egg-free, low in gluten)
1 cup whole oats 1 cup slivered almonds ½ cup spelt flour
½ cup whole wheat pastry flour ½ tsp baking powder ½ tsp sea salt
3 Tbsp fresh rosemary needles, roughly chopped ½ cup safflower oil ¼ cup maple syrup ¼ cup agave nectar
2 Tbsp brown sugar (optional) 1 tsp vanilla extract
Preheat oven to 375° F.
In a medium bowl, mix in oats, almonds, baking powder, salt and rosemary.
In a separate medium-large bowl, whisk together oil, maple syrup, agave nectar, brown sugar (if desired for a touch more sweetness) and vanilla, until emulsified.
Add the wet mixture into the dry mix- ture and stir until dough forms.
Let stand for 10 minutes for flavor to develop and for absorption of moisture.
Line a baking sheet with parchment paper (unbleached is recommended, or grease with safflower oil).
Using wet hands, press 1 /3 of dough
until it is spread evenly and thinly; ¼-inch-thick bare spots occur where the dough is too thin. (Spreading the dough evenly is the key to uniform cooking to avoid over-browned and/or undercooked sections.)
Cook 12 minutes or until golden brown.
Let cool 3-5 minutes and cut into squares while still warm and soft.
The squares will become crisp and flaky when thoroughly cool, so cut them to size while they are still warm and pliable.
Pear & Pomegranate Seed Guacamole
This festive guacamole fuses spicy, sweet and savory flavors in a color- ful array of texture. Avocados are rich in skin-beautifying oils, pears supply vitamin C and copper, and sweet-tart pomegranates are among the most antioxidant-rich fruits on Earth.
Yields: about 4 servings (raw-living, dairy-free, gluten-free)
2 avocados, cubed 2 Tbsp lime juice ½ tsp sea salt, or to taste 3 Tbsp finely chopped red onion 1 chili pepper, finely chopped (add only to desired spiciness)
½ cup pear, peeled and finely diced ½ cup pomegranate seeds
In a bowl, mash together the avocados, lime juice, sea salt, red onion and chili pepper with a fork. It should exhibit small chunks, with texture.
Reserve 2 tablespoons of pomegranate seeds for garnish.
Fold remainder of pomegranate seeds and pear into the avocado mixture.
Season to taste with salt if needed.
Garnish with pomegranate seeds and serve.
Tuscan Kale Chips
Crunchy kale chips are super-simple to make and bursting with flavor. Kale is one of the most nutritious foods by
natural awakenings December 2011 45
weight; rich in blood-building vitamin K and antioxidant vitamins A and C, as well as minerals such as calcium and iron and satisfying fiber. Roasting the kale brings out a near-addictive nutty flavor.
Yields: 6-8 cups chips (dairy-free, gluten-free, low-glycemic)
1 bunch kale, leaf ribs removed, and roughly chopped 1 Tbsp extra-virgin olive oil Sprinkle of sea salt
Preheat the oven to 250° F.
Toss the kale with olive oil in a large bowl.
Arrange in a single layer on a pair of baking sheets and sprinkle with sea salt.
Bake 30-33 minutes, or until crisp. Allow to cool completely to crisp before serving
Recipes are from The Balanced Plate and Living Cuisine, by Renée Loux and
ReneeLoux.com.
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