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Aug 21st 2012

The Healthy Lunchbox

. . . some recipes Healthy doesn’t have to be boring, or tasteless. Here are some enticing recipes from Michelle King Davis’s book, Beyond Healthy Recipes, available at Beyond Health. ALL RAW SANDWICH FILLING  -  Makes 4 wraps 1 clove garlic, minced 2 T fresh lime juice 2 ripe avocados, peeled and seed removed ¼ cup onions, finely chopped Spices of choice (cumin, cayenne pepper, chili powder, oregano, or basil) Selina Celtic Sea Salt to taste 4-5 collard greens or large romaine lettuce leaves Using a food processor, process the above ingredients, except for the greens or romaine, until smooth and use it as the dressing for a combination of any of the vegetables below: Carrots, shredded Zucchini or yellow squash, shredded Tomato, chopped Broccoli, finely chopped Cauliflower, finely chopped Cabbage, shredded Bell peppers, thinly sliced Scallions, chopped Cilantro, parsley, basil or dill, chopped Mung bean, clover, broccoli, radish or alfalfa sprouts Finely chopped greens like spinach, watercress or chard Make 3-5 cups of the above vegetables and mix well with the dressing above. Spread the filling down the center of romaine leaves or collard greens with the part of the stem that sticks out removed. To wrap a collard green, fold the top 1-1/2 inches of the leaf down over the filling. Then roll each side in. For packing lunches, make the wraps by placing a collard green on a sheet of plastic wrap, place the filling in the center and then wrap each one individually in the plastic. They travel well for lunches. If your child baulks at the idea of eating a collard or romaine wrap, a sprouted grain tortilla or pita pocket can be used instead. BANANA OAT CRUNCH COOKIES - Makes 18-24 cookies 1-1/2 cups Bob’s Red Mill Gluten Free Rolled Oats ½ cup oat flour (Make oat flour by putting rolled oats into a blender and blending until it becomes a flour consistency.) ½ tsp Selina Celtic Salt ¼ tsp. baking soda 1/8 tsp KAL Pure Stevia Extract Powder 1 tsp cinnamon 2 medium very ripe bananas 2/8 cup raw, virgin coconut oil ¼ cup chopped organic walnuts ¼ cup raw, organic unhulled sesame seeds (optional, but adds crunchiness) Preheat oven to 350 degrees. Mash the ripe banana with an electric hand mixer or fork. Add the coconut oil and mix well. Mix in the salt, soda, stevia and cinnamon, followed by the flour. Once this is well combined, stir in the rolled oats, walnuts and sesame seeds. Place heaping teaspoons of the dough onto an ungreased baking sheet and bake for 9-12 minutes. Remove the sheet and cool on a wire rack. Subscribe: Facebook | NewsClips




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