(makes 16 small bars)
(These bars need 8 hours or overnight to set in refrigerator)
Cookie crust layer:
1/2 cup Earth Balance or other vegan butter or
margarine
1 1/2 cups all-purpose unbleached flour
1/3 cup organic sugar
1/2 tsp salt
Filling:
1 cup plant milk of choice, divided
7 Tbsp cornstarch or arrowroot
1/4 cup all-purpose unbleached flour
2 cups sugar
(serves 2)
1 cup cooked rice or cauliflower rice
1 cup asparagus, cut and steamed for a few
minutes
1 cucumber, peeled, seeded and chopped
1/2 cup carrots, peeled
1/2 cup red cabbage, shredded
1/2 cup green onions
1/4 package of seaweed snack package,
chopped or use cut nori sheets
Lettuce of choice
Sesame/hemp seeds (optional)
Dressing:
1/8 cup peanut oil (or flavorless oil of choice)
(serves 2)
1 can jackfruit - young, green jackfruit in water,
rinsed and drained (in syrup, rinse well and
soak in water 30 minutes, rinse again)
2/3 cup BBQ sauce of choice (try to use a not-
so-sweet brand)
1 tsp each: smoked paprika, onion powder and
chili powder
2 buns or pretzel rolls
1 cup coleslaw of choice (optional)
(serves 2)
2 containers yogurt of choice
2 cups granola or cereal of choice
2 cups fruit of choice, cut into pieces
1 kiwi (optional)
Dash nutmeg, cinnamon or cardamom (optional)
In a pretty glass or small wine glass, layer the yogurt, granola and fruit. Serve and enjoy.
(Serves 1-2)
12 oz. or 1 1/2 cups almond or coconut milk
10 medium strawberries
1/4 cup dates (about 6 whole pitted medjool dates)
1 Tbsp pure maple syrup
1/4 tsp vanilla
Pinch of salt
1 1/2 cups ice
Put all ingredients into a blender and blend until smooth.
(Makes 3 dozen)
1 cup Earth Balance (2 sticks) – room temperature
2 cups gluten free flour or white flour
1 1/2 cups powdered sugar, divided (1/2 cups for cookie, 1 cup coating)
2/3 cup pecans (bake 8 minutes at 350, let cool, pulse to small bits)
1 tsp vanilla
1/4 tsp salt
Jill Ovnik is a certified food educator and culinary instructor for The Cancer Project, a not-for profit organization based in Washington D.C., a Food For Life Instructor for www.PCRM.org and the founder of www.vegangal.com
1. Go outside and Play - spending time in nature can reduce stress, anxiety and depression.
2. Hike, Bike, Swim - so many ways to get your moderate to intense physical activity. Too hot? Walk in a mall or get to the gym.
3. Slather on Sunscreen - use sunscreen with an SPF of 15 or higher and re-apply if you are out all day.
4. Stay Cool - if it’s too hot, stay indoors during the hottest part of the day, usually about noon-3pm.
5. Drink More Water - your body needs extra fluids in hot weather. Avoid sugary drinks and alcohol which can be dehydrating.
6. Fire up the Grill - However, avoid cooking meat, poultry or fish over an open flame or on a hot metal grill as heterocyclic amines form and the black charred bits have been linked to some cancers. Plant-based options will not be a problem. Remove or avoid black charring on animal-based foods whenever possible.
7. Visit a Farmers Market - support your local farmers and eat fresh from the fields. Grow your own garden if possible.
8. Pack a Safe Picnic - choose a good cooler and keep foods cold (at or below 40 degrees) to avoid any problems.
9. Shoo Away the Bugs - ticks and mosquitoes can carry diseases. Apply insect repellent to exposed skin and clothing. Wash it off when you come inside and check your skin, clothing and gear for hitchhiking ticks.
PEACHES are a widely popular delicious, juicy fruit. First cultivated in China, peaches are now available across the globe.
Peaches offer a rich treasure of minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. Peaches are low in calories, contain no saturated fat or cholesterol, and are a good source of dietary fiber.
Healthy Recipes
