Raw Pecan Pie Tartlets, by Diane

I whipped these little tartlets up for bookclub this week, our theme was healthy southern comfort food. These looked so impressive and went over really well, and yet they took me around 10-15 minutes to make. Best of all, they tasted like the real thing but were healthy and energizing! I would definitely make these again and use them as an afternoon pick-me-up snack! I got the recipe by going online and then altering what I saw. A lot of recipes called for the use of dates in both the filling and the crust, and I knew that would be too sweet. I think this recipe worked out perfectly!


Ingredients:

1 package of dates (around 20; I've learned the ones in a bag are better quality) 
Cooking spray
1 large bag of walnuts (1 1/2 cups)
1 small can evaporated milk
3 tbsp flax meal
1 tbsp brown rice flour
1/4 tsp sea salt
1 large bag of pecans (1 1/2 cups)
1 tsp vanilla



Directions:

1. Soak the dates overnight in a bowl of water. Alternately, if you are short on time you can place them in a bowl of water so that the dates are completely covered and put them in the microwave for 2.5 minutes, then let sit for 10 more minutes.

2.  Grease a muffin tin with cooking spray and set aside.

3. In a food processor, combine walnuts, 1 tbsp milk, flax meal, brown rice flour, and 1/8 tsp sea salt. Blend until the nuts are completely broken down. You want this mixture to be stick together, so add in more flour/flax if it's too wet and milk if it's too dry.

4. Divide the mixture across the muffin cups (this recipe made 6) and press firmly into the cups to form a crust. Place in the freezer.

5. Next, combine the dates plus 2 tbsp of the soaking water, pecans (save 1 per tartlet as a garnish), vanilla, and remaining 1/8 tsp of sea salt as well as 1 tbsp milk in a food processor. Blend until a smooth paste forms. If necessary, add more water or milk.

6. Pour the mixture into the tartlet crusts and smooth out the tops. Top each tartlet with one whole pecan for garnish. Refrigerate for 30 more minutes. You can serve these at room temperature or slightly cooler.

Spicy Green Apple Juice, by Diane

This is the current juice recipe on heavy rotation this summer! It is hydrating, refreshing, and perfect for the heat. Lots of great health benefits in here too! I used red delicious apples here, but any apples would do. If you don't like your juice as spicy, cut back on the amount of ginger. Customize your greens the way you like as well!


Ingredients:

2 small apples
1 1/2 inches ginger
1/2 large cucumber
2 large handfuls of greens (I use a kale spinach blend)
1/2 large lemon, peeled


Directions:

Juice all ingredients in the order listed above and enjoy!

Red Quinoa with Roasted Vegetables, by Cheryl

This is a Cheryl original! It's a super easy recipe that is healthy and ensures that you get your dose of delicious veggies and some yummy quinoa. It's in a white wine and butter sauce with an onion and garlic base. I wasn't in the mood for meat the night I made it, but I added some shredded boiled chicken to the mix for Jon and it tasted great. Yum!

Ingredients:

1 cup quinoa
water to cook quinoa
1 eggplant
1 red pepper (I would use more next time)
1 zucchini
1 onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 cup wine
olive oil
salt

Directions:

1) Preheat oven to 400.

2) Cut up all the veggies into one inch pieces. Spread out on onto baking sheets, cover lightly with oil and salt. Bake for 30 minutes or until tender.

3) Cook quinoa according to package directions.

4) Saute onions and garlic in butter until softened. Pour in wine and simmer until reduced, about 15 minutes. Mix quinoa into pan and cover with sauce.

5) Mix quinoa and veggies together and enjoy!