HEALTHY HORIZONS RECIPE PAGE

Honey Pumpkin Loaf
2 eggs
1 cup honey
1/2 cup cooking oil
1 cup pumpkin
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt 1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup chopped nuts

Beat eggs, add honey, oil and pumpkin, beat well. Sift together the dry ingredients and add to the creamed mixture. Blend well and stir in the nuts Bake in a loaf pan at 325º F for about 1 hour. Cool before removing from pan.

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Flax Honey Bran Bread
2 packages active dry yeast
2 1/2 cups lukewarm water
3/4 cup ground flaxseed
3/4 cup wheat bran
1/3 cup honey
1 1/2 teaspoons salt
1 tablespoon safflower oil
5 cups unbleached or whole wheat flour

Dissolve yeast in 1/2 cup water. Let stand 10 minutes. Combine yeast, remaining water, ground flaxseed, wheat bran, honey, salt, oil and 2 cups of the flour. Beat until smooth.

Add enough remaining flour to make dough easy to handle. Turn out onto floured breadboard and knead for 10 minutes, until springy to touch.

Place the dough in a large, greased bowl and turn to grease the surface lightly. Cover and let rise in a warm place until double in volume, about 30 minutes. Punch down. Divide dough into two; shape into loaves. Place into two greased 9x5 loaf pans. Cover and let rise about 30 minutes.

Bake loaves at 375º F for 40-45 minutes or until bread has a hollow sound when gently tapped on the bottom.

Remove from pans and let cool on wire racks.

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Banana Spice Cookies
1 1/2 cups millet or buckwheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon ground cloves
6 tablespoons soft butter
1 egg
1 cup mashed bananas
2 teaspoon pure vanilla
1/2 cups nuts or sunflower seeds

Sift all dry ingredients together in bowl. In another large bowl, beat together butter, egg, bananas and vanilla until thoroughly blended.

Drop by spoonfuls or form balls with floured hands. Place on oiled cookie sheet 1 inch apart. Bake at 375º F for 15 minutes, or until cookies puff and crack on top. Cool on wire rack.

Cookie Variation: Some carob powder may be substituted for part of the flour. Add 1 or 2 tablespoons blackstrap molasses for sweetener. Substitute raisins and/or carob chips for nuts.

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Meatless Burgers
1 cup cooked brown rice
1 cup slightly crushed cooked garbanzo beans
1/2 cup quick cooking raw rolled oats
2 tablespoons tamari sauce
1/4 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
garlic to taste (optional)
1 egg, beaten
1 small stalk celery
1 onion

Combine first nine ingredients. Finely chop celery and onion in a blender. Add chopped vegetables to other ingredients and mix thoroughly. Shape and cook in oiled frying pan on medium heat for 3 to 5 minutes on each side or until lightly browned. Can be shaped into patties, sausages or balls. Nuts or seeds may be added for variety. Also other beans such as navy, pinto can be substituted for garbanzos.

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Morning Glory Muffins
2 cups whole wheat or unbleached flour
1/4 cup honey
2 teaspoons soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1/2 cup raisins, washed and drained
1/2 cup shelled sunflower seeds
1 apple, grated
3 eggs
1/2 to 1 cup oil
2 teaspoons vanilla

In a large bowl mix the flour, cinnamon and salt. Stir in the carrot, raisins, sunflower seeds and apple. In a bowl, beat together the eggs, oil, vanilla and honey.

Make a well in the large bowl. Put the soda into it. Add the liquid to dissolve the soda, then stir the liquid into the flour mixture until the batter is just combined.

Bake at 350º F for 20 minutes. Note: This recipe can be easily doubled and they do freeze well.

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Gourmet Carrot Salad
1/2 cup sunflower seeds, toasted
1 cup finely chopped celery
3 cups grated carrots
1/2 cup raisins
1/2 teaspoon salt
1 teaspoon fresh grated ginger root or
1/2 teaspoon ground ginger
1 1/2 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons liquid honey or maple syrup

Toast sunflower seeds on a sheet in the oven set at 350º F for 8 minutes.

Prepare celery and carrots. Add celery, raisins and sunflower seeds.

Mix a dressing of yogurt, lemon juice, honey, salt and ginger. Mix into the carrots.

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Chicken Minestrone Soup
3/4 pounds chicken meat, cut into 1 inch pieces
2 carrots, chopped
1 medium onion
1/2 cup celery, chopped
1 19 ounce tin tomatoes with spices
1 10 ounce tin chicken broth
1 10 ounce tin water
1 14 ounce tin kidney beans, drained
3/4 cup macaroni
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary

In a large saucepan, sauté chicken, carrots, onion and celery for 5 minutes or until tender.

Add tomatoes breaking up with a fork. Add chicken broth, water and spices. Bring to a boil. Reduce heat, cover and simmer 10 minutes.

Stir in kidney beans and macaroni. Simmer covered 10 to 12 minutes or until macaroni is tender, stirring occasionally. Serves 4.

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Stir-Fried Peppers And Tofu
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger or
1/2 teaspoon ground ginger
2 carrots, cut diagonally into 1/4 inch slices
2 green or sweet red peppers, cut into 1 inch pieces
5 or 6 scallions, cut into 2 inch pieces
2 tablespoons tamari or soy sauce
(preferably reduced sodium)
2 tablespoons vinegar
1/2 pound firm tofu, cubes

Heat the oil in a large skillet or wok. Add garlic, ginger and carrots and stir-fry for about 2 minutes. Add the peppers and stir-fry for about 3 minutes. Add the scallions and stir-fry for about 1 minute. Add the tamari and vinegar and gently stir in the tofu. Cover and steam the mixture over low heat for about 6 minutes.

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