Pumpkin Oatmeal

• 16 oz can organic pumpkin
• 2 Tbsp ground flax seed mixed with 1/2 cup water, let sit 5 minutes
• 2 Tbsp brown rice syrup or agave (or more if sweeter taste desired)
• 2 cups gluten free oats
• 1 tsp cinnamon
• 1tsp vanilla
• 1/2 tsp nutmeg
• zest of 1 lemon (optional)

Mix together the above ingredients and spread into an oiled 9” by 11” pan and top with granola. Bake at 375 for 20-25 min.

Fruity Spinach Salad

Serves 6-8

• 1 lb. fresh spinach, washed, dried, torn into pieces
• 1 pint fresh organic strawberries or raspberries, washed
• 1/2 cup chopped walnuts or sliced almonds

Dressing

• 2 Tbsp. sesame seeds
• 1 Tbsp. poppy seeds
• 2 scallions, chopped
• 1/4 cup flax seed oil
• 1/4 cup safflower oil
• 1/4 cup balsamic vinegar

Cut berries in half and arrange over spinach in a serving bowl. Combine dressing ingredients in blender or food processor and process until smooth.  Just before serving, pour over salad and toss.  Garnish with nuts.

Mock Mac ‘n Cheese

• Cook desired amount of brown rice pasta according to package directions.
• Toss cooked pasta with olive oil and sprinkle with several teaspoons of nutritional yeast.
• The yeast gives the pasta a cheese-like taste.

Nutty Green Rice

Serves 4

• 1 cup brown basmati rice
• 2 cups water
• 1/4 to 1/2 tsp salt
• 1/2 cup almonds
• 1 bunch parsley
• 1 clove garlic
• 1-1/2 Tbsp. lemon juice
• 1-1/2 Tbsp. olive oil
• 1/2 cucumber diced
• pepper to taste

Bring water to boil, add rice and salt, stir and simmer, covered, for 45 minutes.  Remove from heat and let sit for another 10 minutes; then remove cover and allow to cool.

While rice is cooking, blend almonds parsley, garlic, and oil in food processor. When rice is cool, stir with nut mixture and add pepper to taste.  Garnish with cucumber, if desired.

Cabbage Salad

Serves 4-6

• 1 small to medium head red cabbage, thinly sliced (or use half red and half green)
• 8 sliced radishes, or 1 grated carrot
• 3 green apples, diced
• 1 stalk celery, chopped
• 1/2 cup chopped walnuts or pecans
• dash garlic powder
• 2 Tbsp. olive oil
• 2 tsp. vinegar
• 1 tsp. lemon juice

Mix all ingredients in a bowl and allow to sit for an hour, stirring once or twice. Serve cold or at room temperature.

Banana Bread

• 1/4 cup walnuts, ground finely in blender
• 1-3/4 cups brown rice flour
• 1/2 cup arrowroot
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chopped walnuts
• 1-1/2 cups ripe mashed banana
• 1/4 cup safflower or sesame oil
• 6 Tbsp. apple juice concentrate
• Egg replacer to equal 2 eggs (1 egg = 1 Tbsp. ground flax mixed with 1/3 cup water and let sit 5 min.)
• 1 tsp vanilla extract

Preheat oven to 350°.  Mix finely ground walnuts with flour, arrowroot, baking soda, and salt in a large bowl.  Stir in the chopped walnuts.
In a separate bowl, mix together the banana, oil, apple juice, egg replacer, lemon and vanilla.  Add to the flour mixture and stir until just moistened.  Do not over mix.
Pour into a greased 9x5” loaf pan and bake for 55-60 minutes or until cake tester inserted in middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.

Crispy Rice Squares

2 dozen

• 1 tsp. cold pressed canola oil
• 1/2 cup brown rice syrup
• 2 Tbsp. sesame tahini, or almond butter
• 3 tsp. vanilla extract
• 2 cups crispy brown rice cereal
• 2 cups puffed rice
• 2 cups puffed millet or Perky’s Nutty Rice
• 1/2 cup pumpkin or sunflower seeds
• 1/2 cup currants, chopped dried apple, or dates

Heat oil in a large pot; add rice syrup and tahini or almond butter. Stir until bubbly.  Remove from heat and stir in vanilla.  Add remaining ingredients and mix well with a  wooden spoon.  Press into an ungreased 13x9” pan and press mixture flat.  Let mixture set a room temperature or refrigerate. Cut into squares.  Store in an airtight container.