What You Need:

1 C apricot nectar
2 T apricot preserves
1/4 C soft tofu
1 C corn flakes, crushed
6 slices French bread
Margarine

How to Make It:

Place the nectar, preserves and tofu in a blender.
Mix on high until the mixture is smooth and easy to pour.
Place in a bowl big enough to lay a slice of bread into.
Place the corn flakes in a plastic baggie.
Put a slice of bread into the apricot mixture.
Soak the bread well.
Place the soaked bread into the baggie with the corn flakes.
Shake until completely covered.
Heat the margarine in a skillet until completely melted.
Place the bread into the skillet.
Cook 5 minutes or until lightly brown.
Flip and continue cooking about 4 minutes

What You Need:

1/2 C canola oil
1/2 C honey
6 C old fashioned oats
1/3 C bran
1/3 C toasted wheat germ
1/2 t salt
1 T cinnamon
1 1/2 C unsweetened coconut
1/4 C sunflower seeds
1/4 C sesame seeds
2 C chopped walnuts
1 1/3 C raisins

How to Make It:

Place the oil and honey together in a large sauce pan or kettle.
Place the mixture on low heat and stir until combined.
Don’t let the mixture come to a boil.
Place the oats, bran, wheat germ, coconut, sunflower seeds, sesame seeds and walnuts into the mixture.
Stir well in coat.
Add the salt and cinnamon and stir until well blended.
Preheat the oven to 350 degrees.
Place 1/3 of the granola on a large cookie sheet.
Bake 5 minutes.
Continue baking another 10 minutes but be sure to toss the granola in this last 10 minutes a couple of times to be sure it is cooked all the way through.
When done the granola should be a light brown but be careful not to burn it.
Cook the rest of the granola in a 1/3 batch at a time like above.
Place the cooked granola in a large bowl and fold in the raisins.
Cool completely before storing in glass jars.
The granola must be cooled if not it will become too soft from the moisture.

What You Need:

1/2 banana
1 C carrots, shredded
2 t lemon juice
1/4 t lemon zest, grated
Lettuce leaves
1 slice pumpernickel bread
1 apple, sliced

How to Make It:

Place the peeled banana in a small bowl.
With a fork mash the banana well.
Add the lemon juice and lemon zest.
Mix into the banana well
Add the carrots and stir making sure all is combined together.
Place the lettuce leaves on the bread.
Smooth the banana mixture over the lettuce.
Top with 2 to 3 apple slices.

What You Need:

1 lb navy beans
2 T olive oil
2 lg. onions, chopped
4 garlic cloves, chopped
2 bay leaves
8 C water
1/2 small cabbage, coarsely chopped
1/2 t dried thyme
1 small hot chili pepper, chopped
1 (28 oz) can diced tomatoes
Non stick olive oil cooking spray
2 lg. carrots, peeled and cut into 1/2 in pieces
4 parsnips, peeled and cut into 1/2 in pieces
1 medium butternut squash, peeled, seed and cut into 1 1/2 in cubes
1 t salt
1/4 t pepper
2 T lemon juice
1 t brown sugar
1/2 C finely chopped fresh parsley

How to Make It:

Place the beans in a large soup kettle and add just enough water to cover the beans.
Place over high heat and bring to a rapid boil and allow beans to boil 2 minutes.
Remove from heat and cover and allow beans to set about 1 1/2 hour to soften.
When soft drain and rinse well.
Rinse kettle and place the olive oil in the kettle
Heat the oil over medium high heat.
Add the onion and cook 8 minutes, stirring occasionally.
Add the garlic and bay leaf.
Cook for 1 minute stirring to incorporate together.
Add the water.
Carefully place the beans, cabbage, thyme, tomatoes and chili pepper into the pot.
Place over high heat and bring to a rapid boil.
Reduce heat to low, partially cover and let simmer 1 hour.
Place the carrots, parsnips and squash in a roasting pan spray with the non stick olive oil.
Then spray the vegetables with the olive oil spray.
Preheat oven to 400 degrees.
Roast 15 minutes.
Turn vegetables and continue roasting 15 minutes more until vegetables begin to caramelize.
Add the vegetables to the soup kettle.
If the soup is thicker than you like you may add more water.
Continue to simmer another hour or until the beans are very soft.
Add the salt and pepper.
Slow stir in the lemon juice.
Stir in the brown sugar until dissolved.
Remove the bay leaf and stir in the parsley before serving.

What You Need:

1/4 C warm water
1/2 packet dry active yeast
2 1/2 C unbleached flour
2 T sugar
1/2 t baking powder
1/2 teaspoon baking soda
3/4 t salt
4 T unsalted butter, broken in pieces, chilled
1 C buttermilk
1 T butter, melted

How to Make It:

Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
Cut in the pieces of chilled butter with your hands until flour mixture becomes crumbly.
Place the warm water in a small mixing bowl.
Add the yeast.
Let stand 2 minutes.
Stir making sure all the yeast is dissolved and well blended.
Add the yeast to the flour mixture.
Pour in the buttermilk and stir just to moisten.
Cover with plastic wrap and place in the refrigerator at least 1 hour.
If you want to make the rolls at a later date the dough will stay good in the refrigerator for up to 4 days.
Move the top oven rack to one third of the way from the top of the oven.
Preheat oven to 450 degrees.
Lightly flour a flat surface.
Place the dough on the floured surface and knead about 5 or 6 times.
Roll out the dough to about a 1/2 in thick.
Cut out 3 in rolls with a cutter or by using a glass rim.
Grease a cookie sheet with a non stick cooking spray.
Use the melted butter to lightly brush the top of each roll.
Bake 10 minutes or until golden brown.

What You Need:

14 C water
2 C onion, diced
1 1/2 C carrots, diced
2 C celery, diced
2/3 C parsley, minced
4 green onions, sliced thin
2 garlic cloves, minced
1 zucchini, sliced
2/3 C green split peas
2 T barley
1 C baby lima beans
1 T powdered vegetable bouillon
Salt and pepper to taste

How to Make It:

Place the water in a large kettle over high heat.
Bring to a rapid boil.
Once boiling add the onion, carrots, celery, green onion, zucchini, peas and lima beans.
Stir in the parsley, garlic, barley and bullion.
Return to a rapid boil.
Remove any foam from the top of the soup.
Cover and place heat on low.
Cook 1/2 hour being sure to remove the foam from the top 2 or 3 times or until no foam returns.
Continue cooking on low and covered for 2 hours stirring often.
Add the salt and pepper to taste at the end of the cooking time.

What You Need:

1 1/2 C brown rice, cooked
1 C soy milk
1 banana, sliced
1 (15 oz) can fruit cocktail
1/4 C water
2 T honey
1 t vanilla extract
1/2 t cinnamon
1/2 t nutmeg

How to Make It:

Place the water, honey and vanilla in a large saucepan over low heat.
Add the bananas and fruit cocktail stirring well to cover with liquid.
Stir in the cinnamon and nutmeg.
Bring to a boil.
Reduce heat to low and allow to cook 8 minutes or until very tender but not mushy.
Stir in the rice.
Pour in the soy milk and stir well.
Return to a boil and cook 10 minutes.
Best if served warm.

What You Need:

3 C old fashion oats
1/2 t salt
1 stick unsalted butter, room temperature
1/3 C heavy cream
1/3 C pure maple syrup

How to Make It:

Preheat oven to 325 degrees.
Place the oats in a food processor.
Processes until the oats become very fine.
Remove and place in a mixing bowl.
Add the butter, cream and syrup together into the food processor.
Blend together.
Add the oats back in to processor.
Blend together for 30 seconds.
Butter the bottoms and sides of 2 round cake pans.
Place the oat mixture into the two pans.
Use a knife and cut 8 triangles into each cake.
Place in the oven and bake 30 minutes.
Remove from the oven and lower the oven temperature to 275 degrees.
Be sure the triangles are cut all the way through.
Remove each triangle with a pie server.
Place the triangles on a baking sheet.
Return to the oven and bake an additional 30 minutes.
The cakes will be dark beige in color when done.
Remove and cool completely.