CRANBERRY ORANGE COOKIES

BREAKER CRANBERRY ORANGE COOKIES

Oil a baking sheet or use a silicone pad                                      

Preheat oven to 350 degrees 

Preparation time: 10 minutes

Yield: 24 servings

6-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup almonds, smashed                     

1/2-cup sunflower seeds         

1/2-cup pumpkin seeds

1/2-cup ground flaxseed 

1/4-cup sesame seeds

1-teaspoon salt

1/2-cup coconut oil

3/4 maple syrup

                                                                                    zest and juice of two oranges

                                                                                    1-cup water

                                                                                    1-cup dried cranberries 

                                                                                   

In the standing mixing bowl, combine all the dry ingredients.  

Add the oil and mix until oats are evenly coated.  

Add the maple syrup, orange zest, orange juice, water, and mix until uniform. 

Spread out the mixture on a baking sheet. 

Roll over the dough with a rolling pin.  

Score the dough or leave it if you want to break into uneven pieces.   

Bake at 350 degrees for 35 minutes or until golden.  

Cool and then break along scored line or break into pieces.   

Store the cookies in a plastic bag in the refrigerator or freezer.  

CONFETTI RICE SALAD

 CONFETTI RICE SALAD

Preparation time: 20 minutes

Yield: 8 servings

6 cups cooked rice

1 green pepper, minced

1 red pepper, minced

1 yellow squash, minced

1 bunch of green onions, minced

1/3-cup olive oil

1/2-cup lemon juice

salt and pepper to taste

Mix all ingredients together.  Refrigerate for 1 hour or more.  Serve cold over Romaine lettuce.

PINA COLADA POPSICLE

PINA COLADA POPSICLE

Preparation time:  5 minutes

Yield:  8

1 can light coconut juice (14-ounce)

1-cup pineapple chunks

2-tablespoons maple syrup

2-teaspoons vanilla

Blenderize all ingredients. 

Pour into Popsicle mold. 

Freeze.

Unmold by placing mold in hot water in a glass,    and the Popsicle will release.

STIR-FRY MIXED VEGGIES

STIR-FRY MIXED VEGGIES

Preparation time: 20 minutes

Yield: 4 servings

1 to 3-tablespooons oil

4-cups cut vegetables (onion, mushrooms, sugar peas, bok choi, carrots, broccoli, zucchini, yellow crook necked squash, cauliflower, green onions, bean sprouts, eggplant, water chestnuts, bamboo shoots)

¼-cup soy sauce

1-cup water 

1-tablespoon arrowroot powder

optional:  Add cubes of tofu from TOFU-FAST EASY FLAVORFUL-July 2014

optional: 1-tablespoon grated ginger and/or 1-tablespoon garlic, minced or chopped.  

In a large skillet, heat oil over high heat.  For even cooking, cook one type of veggie at a time.  The veggies should be glossy, but not oily.  Remove when soft, but still slightly firm. Add some oil, and cook the next veggie, repeat until all the veggies are cooked.   

Whisk together the soy sauce, water, and arrowroot until smooth.  Add to the skillet and stir until thick.  Return all the veggies to the skillet and heat until hot.  Serve with brown rice.  

This is a fun creative recipe that allows you to cook what you have on hand with the veggie combinations you enjoy.