Wild Rice and Almond Casserole Two-Bean Burger Baked Potato Chips
YIELD: 6 servings YIELD: 4 servings YIELD: 4 servings
SERVING SIZE: about 1/2 cup SERVING SIZE: 1 burger SERVING SIZE: about 1 cup
1 tablespoon extra-virgin olive oil 1 teaspoon extra-virgin olive oil 2 pounds russet baking potatoes, peeled
1 cup wild rice 2 tablespoons chopped onion 1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions (green parts only) 1 cup canned black beans, rinsed and drained 1/2 teaspoon salt
1/4 cup slivered almonds 1 cup canned great northern beans, rinsed and 1/2 teaspoon pepper
2 cloves garlic, minced drained
1/2 teaspoon salt 2 tablespoons flaxseed meal Preheat oven to 375 degrees. Cut potatoes into
3 cups Vegetable Broth or water 1 teaspoon garlic powder thin 1/8-inch discs with the slicing disc of a food
1/4 teaspoon cumin processor, with a mandolin slicer, or by hand.
Preheat oven to 350 degrees. Heat olive oil in 1/4 teaspoon salt Place potato slices in a large bowl. Add olive oil,
large skillet over medium heat. Add rice, onions, salt, and pepper, and stir well to coat. Spread in a
almonds, garlic, and salt. Cook 305 minutes or Mash beans in a large bowl, leaving about 1/4 of single layer on two large 11 by 17-inch baking
until the rice begins to turn slightly yellow, stirring the beans whole, and set aside. sheets. Bake 15 minutes. Flip potatoes, and cook
frequently. Transfer to a 1-1/2 or 2-quart casse- another 10-15 minutes, or until ships are crispy.
role dish, pour in broth, and cover. Bake 1 hour or Heat olive oil in large skillet over medium heat.
until liquid is absorbed. Add onions, and cook until soft and translucent. Recipe Notes:
Place in a bowl with beans, and add flaxseed Thin chips will be done earlier than thicker
Recipe Notes: meal, garlic powder, cumin, and salt. ones, so remove them from the oven so that
Add 1 cup drained chickpeas to boost the they don't’ burn and continue cooking the
protein content. Return skillet to medium heat, and add a tea- thick chips until done.
spoon of olive oil, if needed, to prevent burgers Add garlic powder and/or rosemary.
from sticking. Scoop out about 1/3 cup of bean Use sweet potatoes instead of russet pota-
Sweet Potato Pie mixture for each burger, and add to skillet flatten toes. (They won’t get as crispy due to their
with a spatula. Cook 5 minutes, or until bottoms higher water content)
YIELD: 8 servings are browned and slightly crispy. Flip, and cook
SERVING SIZE: 1 slice pie another 5 minutes.
Vegetable Bean Soup
2 pounds sweet potatoes Recipe Notes:
1/2 cup Date Honey (p. 87) Stir in 1/4 cup cooked brown rice for more YIELD: 8 servings
1/4 cup unsweetened orange juice texture SERVING SIZE: about 1/2 cup
1 cup oat flour Spread burger with guacamole with a Little
1 teaspoon grated orange zest Kick. 1 tablespoon extra-virgin olive oil
1/2 teaspoon cinnamon Top with tomato slices, lettuce, and/or on- 1/2 cup chopped onion
1/8 teaspoon nutmeg ions. 1/2 cup chopped carrots
1/4 cup unsweetened coconut flakes Try with Taco Seasoning or chili seasoning 1/2 cup chopped celery
1/4 cup finely chopped pecans instead of using cumin, garlic powder, and 1 clove garlic, minced
salt. 6 cups water
Preheat oven to 350 degrees. Bake or steam Substitute 2 tablespoons oat flour for the 1 (8-ounce) can tomato sauce
sweet potatoes until tender. If baking, pierce each flaxseed meal. Make your own oat flour by 1 (14.5 ounce) can light red kidney beans, rinsed
potato a few times with fork and wrap tightly in placing old-fashioned rolled oats in a food and drained
aluminum foil, shiny side out. Bake at least 1 hour processor or blender and process until fine 1 (15-ounce) can black-eyed peas, rinsed and
or until soft. Remove from oven, and set aside (1/2 cu old-fashioned oats will yield about 1/2 drained
until cool enough to handle. Peel and discard cup ground oats) 1 (14.5 ounce) can French-style green beans,
skins. If steaming, peel skins and cook 25-30 min- drained
utes or according to your steamer’s directions. Cut 1 cup chopped yellow summer squash, unpeeled
potatoes into smaller pieces, and mash with a JUICES 1/2 tablespoon chili powder
potato masher. 1 bay leaf
YIELD: 2 servings 1 teaspoon salt
Put potatoes, Date Honey, and orange juice in a SERVING SIZE: about 8 ounces 1/8 teaspoon pepper
food processor or blender, and puree until com- 2 tablespoons chopped fresh parsley
pletely smooth with no lumps. Add oat flour, or- Note: The recipes in this section are intended to
ange zest, cinnamon, and nutmeg. Stir well. be used with a juicer to make fresh fruit and vege- Heat olive oil over medium heat in a large sauce-
table juices. However, you can easily convert the pan. Add onions, carrots, and celery. Cook until
Pour sweet potato mixture into a 9 by 2-inch pie juices into smoothies by using a high-powered vegetables are softened. Add garlic, and cook for
plate that has been rubbed with olive oil. Spread blender that has the ability to pulverize skins, 30 seconds, stirring constantly so garlic doesn’t
coconut flakes and pecans over top. Bake 15-20 seeds, and peels of whole foods. You can also use burn. Pour in water and all remaining ingredients
minutes, or until lightly browned. Serve immedi- a regular blender; however, you will need to alter except parsley. Bring to a boil, and then lower
ately. the recipes slightly. For an extra-creamy consis- heat. Simmer, uncovered, 30 minutes. Discard bay
tency, add almond milk, rice milk, soy milk, tofu, leaf and stir in parsley just before serving.
or ice cubes.
Italian Salad Dressing Use 2 cups chopped fresh haricot vert beans
Hello Sunshine Orange Juice instead of canned green beans. Haricot vert
beans resemble regular green beans. How-
YIELD: 8 servings 2 oranges, peeled and divided into segments ever, they are a bit more slender and long,
SERVING SIZE: about 1 tablespoon 2 apples, unpeeled and cut into slices (discard and they are also stingless. When lightly
cores) cooked, haricot verts are tender, crispy, and
1/2 cup extra-virgin olive oil 1 cup red seedless grapes very tasty, with a hint of sweetness.
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried basil Everything Green
1/2 teaspoon dried oregano flakes
Fall Harvest Oatmeal
1/4 teaspoon salt
2 Granny Smith apples, unpeeled and cut into YIELD: 2 servings
slices SERVING SIZE: about 1 cup
Place all ingredients in a blender and mix to com-
1 cup packed fresh spinach, leaves intact
bine. Refrigerate until chilled.
1/2 medium cucumber, unpeeled and cut in 1/2 recipe Baked Apples
quarters lengthwise 2/3 cup old-fashioned rolled oats
1 cup green grapes 4 Medjool dates, pitted, chopped (about 1/2 cup)
Serve with Quinoa Salad, Spinach Salad, or 1/4 cup fresh parsley, packed 2 tablespoons chopped pecans
White Bean Salad 1/2 lime, peeled, at room temperature (for easi- 1/4 cup apple juice (from Cinnamon Baked Ap-
Use with any lettuce salad er juicing) ples recipe)
Drizzle over Tomato Slices with Avocado and
Prepare Cinnamon Baked Apples as directed.
ed to th Orange-Carrot Juice When apples are done, cook oats on stovetop
So I turn with
God and and peti
- according to package directions. To serve, place
rayer 1/2 cup oatmeal in two bowls. Top with apples,
him in p 2 oranges, peeled and divided into segments
fasting. 3 carrots, unpeeled and tops removed dates, and pecans. Pour 2 tablespoons of apple
-Daniel juice over each serving, and serve immediately.