Warm Baby Spinach Salad with Goat Cheese
serves 4

2 tablespoons olive oil
2 tablespoons finely chopped scallions
2 tablespoons raspberry vinegar
2 tablespoons maple syrup
1/2 pint fresh organic raspberries, divided
salt and pepper to taste
5-6 ounces fresh organic young spinach leaves, wash well
2 ounces goat cheese, crumbled

1.  In a small saucepan, warm oil over medium heat.  Add scallions, and cook till soft (3-4 minutes).  Add raspberry vinegar, maple syrup, and half the raspberries.  Raise heat slightly and simmer until fruit is warm.  Season with salt and pepper.

2. Place spinach in a serving bowl.  Pour dressing over spinach leaves and toss lightly.  Top with crumbles goat cheese and remaining raspberries.

Quinoa Lettuce Wraps
serves 8 as appetizer, 4 as dinner

1 cup Organic quinoa
2 cups water
1 low sodium vegetable bouillon cube
1 teaspoon freshly grated ginger
3 scallions, chopped
1 clove garlic, minced
1/2-1 teaspoon red pepper flakes
2 teaspoons chopped fresh cilantro
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup or honey
2 tablespoon lemon juice
1 teaspoon salt

1/2 cup creamy or chunky peanut butter
1/2 cup chopped peanuts (unsalted)
8 lettuce leaves (Iceberg or Boston)

1.  Combine quinoa, water and bouillon cube in a medium sauce pan.  Bring to a boil; Reduce heat, cover and simmer 15 minutes. Cool.

2.  In a medium large bowl, combine ginger, scallions, garlic, red pepper flakes and cilantro.  Add cooled quinoa and stir to mix.

3.  In a jar or small bowl, whisk together olive oil, maple syrup or honey, lemon juice, and salt.  Pour over quinoa mixture.  Cover and refrigerate. 

4.  When ready to serve, spread 1 tablespoon peanut butter on each lettuce leaf.  Top with about 1/3 cup quinoa mixture and sprinkle each with 1 tablespoon peanuts.  Roll up and enjoy.

(can substitute almond butter, and chopped almonds)

Sweet Pea Hummus (from Amy Schmid)
serves 6

1.5 cups fresh peas or 1 package (10 oz) tiny frozen peas
1/4 cup fresh lemon juice
3 tablespoons Tahini
1/2 teaspoon salt
1/8 teaspoon ground red pepper
garlic to taste

1.  Steam peas in steamer container over boiling water until just tender, about one minute.  Transfer to bowl of ice water to cool.  Drain well.  (for frozen peas, simply thaw)

2.  Place peas and remaining ingredients in food processor container with metal blade and puree until smooth.

3.  Spoon into serving bowl.  Serve with pita bread.

Maxine's Famous Joy Balls

1 jar almond butter
1 cup raisons
1/2 cup sunflower and pumpkin seeds
1/4 -1/2 cup honey
optional:  chopped nuts of your choosing
optional:  chopped dates or figs
1/4 cup of coconut (for mix)
bowl of coconut (to roll them in)

!.  Combine all ingredients and mix well with spoon or hands.

2.  Take a small amount of mixture and roll the ball in coconut.  If for any reason the mix is too lose, you can refrigerate them for 1.2 hour or add nuts, cold nut butter or coconut until firm enough to roll.  You can package them 2 at a time in saran wrap, or just put on a  plate and cover.  Refrigerate or freezing helps preserve them.
 

Fennel Salad  (from Amy Schmid)

2 cups thinly sliced fennel bulb
1/2 cup fat free sour cream
1/2 cup plain yogurt
1/4 cup finely chopped red onion
2 tablespoon chopped fresh mint
1 tablespoon grated lemon rind
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove minced

Combine above ingredients, serve and enjoy.

Tasty Orzo Salad (from Michelle Boice)

6 oz orzo pasta, cooked according to package directions
6 oz box long grain wild rice, cooked according to package directions
15 oz can garbanzo beans
1/4 whole red onions, finely chopped
1/2 cup dried cherries
4 oz feta cheese
2 tablespoon fresh parsley, finely chopped
1/2 cup Newman's Own Balsamic Vinaigrette
1/2 cup Newman's Own Oil and Vinegar Dressing

1.  Mix together the first 7 ingredients. 

2.  Mix the 2 salad dressings and pour over mix.  Toss until well coated.

3.  You can serve immediately, but also works well if prepared in advance and is allowed to refrigerate for several hours. 

Yogi Tea Recipe

3 1/2 gallon water
1/2 cup cardamom pods
1/3 cup whole cloves
1/2 lb. gingerroot, thinly sliced
15 cinnamon sticks
4 black tea bags
1 gallon milk

Bring water to boil in a 5 gallon pot. add cloves and let dance for 1-2 minutes. Add cardamom, cloves, ginger and cinnamon. cover and simmer for at least 45 minutes. Add black tea and milk. Bring to boiling point and immediately remove from heat. Allow to stand, unstrained, until almost time to serve (this will increase potency of tea and most spices will settle to the bottom). Sweeten with honey or maple syrup if desired.