Carrot Rice Loaf

( gluten free, oil free )

1 onion, chopped

2 cups carrots, grated

2 cups steamed brown rice

1/2 cup nuts, finely chopped  ( I used almonds )

1/2 cup flaxseed meal or bread crumbs

1-2 cloves garlic, minced

1/2 teaspoon thyme

1 teaspoon sage

1 teaspoon salt, or to taste

1/4 cup organic barbecue sauce  ( optional, omit 1/4 cup of milk or water )

1 cups water or use soy or nut milk

paprika for sprinkling on the top

Combine all ingredients together in a mixing bowl.  Mix well.  Place in a 9 X 11 baking dish and sprinkle with paprika.  Bake at 350º for 45 minutes.  

                 Crock-pot Pumpkin Chowder with Corn

(serves 4)

4 c. water

2 med. potatoes, cubed

2 cloves garlic (chopped fine) or 1 tsp. minced garlic

1 large onion, chopped

1 1/4 c. frozen corn kernels

3 thyme sprigs (optional) (or 1 tsp.dried thyme)

2 tbs. Nutrispice

1 red pepper cored & chopped in small pieces

Cayenne pepper to taste (optional)

1 c.unsweetened, no flavor nut or soy milk

1 tbs. LaChoy soy sauce or Braggs liquid amino's

1 can unsweetened pumpkin

salt to taste

Add all ingredients into a crock pot....

Stir together & cook on low for 6-8 hrs...(or on high for 4 hrs)  (Remember to do this in the morning....)

If using fresh Thyme, remove the stems....

Mix thoroughly...(If you like a thicker soup, puree half the ingredients & return to the pot)

Stir well to mix..(If cooking on the stove top, bring to a full boil until the vegetables are tender)

Add salt & more nutrispice or  dried thyme to taste if needed

Garnish with pumpkin seeds (optional) and serve with a slice of 100% whole wheat or multi-grain bread...

.

                                                                                                      Enjoy!!

                                                          copied from Cheryl Farley's "Wellness"

Thai  Crunch Salad

4 cups chopped Napa cabbage

1 c. prepared shredded carrots

1 c. red bell pepper thinly sliced into bite-sized pieces

1 small English cucumber halved length-wise , seeded & thinly sliced

1 c. cooked & shelled edamame

2 med. scallions, thinly sliced

1/2 cup loosely packed chopped fresh cilantro

                                                                      

                                                    Peanut Dressing

                                       

                                         1/4 c. peanut butter

                                          2 tbs. unseasoned rice vinegar

                                         2 tbs. fresh lime juice (from 1 lime)

                                         3 tbs.vegetable oil

                                         1 tbs. soy sauce

                                         2 tbs. honey 

                                         2 garlic cloves roughly chopped

                                         1-inch square piece of fresh ginger, roughly chopped

                                          1 tsp. salt

                                          1 tbs. Asian chili sauce

For the dressing combine all the ingredients in a blender and process until completely smooth....

Refrigerate until ready to serve...

For the salad, combine all of the ingredients in a large bowl and toss to combine...If serving right away, drizzle the peanut dressing

over the top & toss; Otherwise serve the dressing on the side so the salad doesn't get soggy....   Enjoy!!

Spontaneous Couscous  (from Food Network)

1 tsp. olive oil

1 garlic clove minced

1 c. chopped onion

1/2 c. frozen corn

1/2 c. chopped tomatoes

1/4 c. couscous

1/2 c. water

1 tsp. parsley (chopped)

1/4 tsp. chili powder

Saute garlic & onion in oil on med/low heat for 10 min. or until onions are slightly browned, stirring occasionally...

Add corn, tomatoes, water & couscous....

Cover & cook on low heat for 5-8 min. until all water is absorbed & couscous is soft....

Add parsley & chili powder & salt & pepper to taste...

Enjoy!!

                                                  submitted by Janet Libby

MOCHI (Japanese dish with whole grain sweet brown rice)

4 c. (dry) sweet brown rice (cook & use when cooked & hot)

1 can crushed organic pineapple

1/2 can  thick coconut milk

1/2-1c. chopped dates

1/2-1c. cranberries

(salt to taste after rice is cooked)

1 c. coconut flakes

Cook rice in rice cooker

Empty rice into large bowl, pounding rice while hot with wooden mallet

Add all ingredients & pound

Use coconut oil to oil 9x13 baking dish

spread mixture into dish.....

Bake at 400* 'til crispy

Can eat hot or cold!    

                    

                      Enjoy!!

                                            submitted by Janet Libby