Sample Recipes
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Pear Cranberry Crisp
Yummy, simple seasonal dessert adapted from the Apple Crisp recipe in Feeding the Whole Family. Sucanat is a minimally processed granulated sugar. Sucanat is a minimally processed granulated sugar that includes the molasses. You may use brown or white sugar instead.
1 cup rolled oats
1/2 cup whole wheat pastry flour
1/4 teaspoon sea salt
1/4 cup melted, unsalted butter
1/4 cup maple syrup
1/2 cup chopped nuts
2 tablespoons water
1/2 cup sucanat
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
2 teaspoons lemon juice
4 cups sliced pears
1 cup fresh cranberries
Preheat oven to 350 degrees F. Mix oats, flour and salt together in a bowl. Add butter and sweetener; mix well. Stir in nuts and set aside. In a small bowl, combine water, sucanat, spices, vanilla extract and lemon juice; set aside. Slice pears and place with cranberries in a lightly oiled 8x8 pan. Pour the liquid mixture over the fruit and toss gently. Spoon the oat-nut mixture evenly on top of the fruit. Cover and bake 45 minutes. Uncover and bake 15 minutes more to crisp the topping.
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Preparation time: 1 hour 15 minutes
Makes 8 servings
Dig Deep Coconut Date Treats
These are very quick and easy to make. They're also easy to pack to go on the road and contain a wealth of readily absorbable calories. Yum yum, roll some up!
3/4 cup roasted pecans, chopped
1/2 cup pitted dates, chopped
1/2 teaspoon orange zest
1/4 teaspoon cinnamon
½ teaspoon white miso or pinch of salt
1 tablespoon maple syrup
1/4 cup shredded coconut
Put all ingredients except coconut in food processor. Pulse until you have an even mealy texture. With moist hands, roll the mixture into1-inch balls. Spread the coconut on a plate and roll each ball in the coconut, covering each one evenly.
Preparation time: 10 minutes
Makes 8-10 bon-bons
Emerald City Wild Rice Salad
Inspired by the beautiful deli salad at Puget Consumer's Co-op.
2 ½ cups water or stock
1 tablespoon butter
½ teaspoon salt
1 cup wild rice (black; ½” long)
1/3 cup lemon juice
1/3 cup olive oil
1 clove garlic, minced
½ cup chopped fennel
½ of a red pepper, diced
½ cup chopped red cabbage
1 cup chopped Italian parsley
2 cups very finely chopped dark leafy greens (6-7 leaves of chard, kale, or collards)
Salt and pepper to taste
1. Bring water or stock to a boil. Add butter, salt and rice. Bring to boil again, cover, lower heat and simmer 45-55 minutes until all water is absorbed.
2. Combine lemon juice, olive oil and garlic. Set aside.
3. In a large salad bowl, combine fennel, red pepper, cabbage, parsley and greens. Add lemon/olive oil dressing and toss thoroughly.
4. Once rice is fully cooked, cool slightly and add while still warm to dressed vegetables. Adjust seasonings. Toss again. Serve at room temperature.
Preparation time: 1 hour
Makes 6-8 servings
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