sweet cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

*of course made it veg. by using 1 TBSP milled flax for the egg and used soy milk. I actually added 1 TBSP white wine vinegar to the milk to make it "buttermilk". I also used 1/2 c. agave instead of sugar.

I love marie calendar's cornbread mix, but this is a good sub. very yummy and healthy...but not as good...kind of like comparing white bread to wheat bread. white bread is like candy...yumyumyum and bad bad bad for you...wheat bread is hearty and nutritious and that is exactly the difference between marie calendars and this yummy sweet cornbread recipe.

ps. it's very easy.

v. no bake cookies...yummm

2 tablespoons of E.B. or another butter substitute

1/4 cup cocoa

1/2 cup sugar

1/4 cup soy milk

dash salt

1 tsp. pure vanilla

1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal) - I personally used soynut butter - but any nut butter will do.

1 1/2 cups UNCOOKED oatmeal

heat butter until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.

Add the sugar, milk and salt. Blend well.

bring ingredients to a full boil. You want a full boil, but because it will continue to cook for awhile once it's removed from heat, heating it too long can cause the mixture to scorch.)

Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool.

Makes 12 cookies.

Kind Diet: oatmeal Walnut and Dried plum cookies

Servings: Makes 10 to 12 cookies

Ingredients

Oatmeal, Walnut and Dried Plum Cookies

• 1 cup quick-cooking rolled oats
• 3/4 cup unbleached all-purpose flour
• 1/3 cup maple sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. fine sea salt
• 1/3 cup maple syrup
• 1/2 cup safflower oil
• 1 tsp. vanilla extract
• 1/2 tsp. molasses
• 1/4 cup chopped dried plums or other dried fruit
• 1/4 cup finely chopped walnuts

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried plums and nuts.

Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.

For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.

Strawberry Banana Smoothie

Strawberry Smoothie

Makes about 2 1-cup servings

Try this cold, thick smoothie with whole-grain cereal or muffins for a delicious breakfast. You can buy frozen strawberries or freeze your own in an airtight container. To freeze bananas, peel them and break into inch-long pieces. Pack loosely in an airtight container and freeze. Bananas will keep in the freezer for about two months, strawberries for six months.

1 cup frozen strawberries
1 cup frozen banana chunks
¹/₂ - 1 cup unsweetened apple juice

Place all ingredients in a blender and process on high speed until smooth, 2 to 3 minutes, stopping blender occasionally to move unblended fruit to the center with a spatula. Serve immediately.

Per 1-cup serving

• Calories: 135
• Fat: 0.4 g
• Saturated Fat: 0.1 g
• Calories from Fat: 2.9%
• Cholesterol: 0 mg
• Protein: 1.3 g
• Carbohydrates: 34.5 g
• Sugar: 20.3 g
• Fiber: 4.3 g
• Sodium: 5 mg
• Calcium: 26 mg
• Iron: 1.3 mg
• Vitamin C: 52.6 mg
• Beta Carotene: 49 mcg
• Vitamin E: 0.4 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

KIND DIET: Peanut Butter Pie

Serves 8-10

1 vegan chocolate cookie crust (I used a graham cracker cookie crust)
1 (10 oz) bag grain-sweetened, nondairy chocolate chips
1/2 cup soy or hemp milk (do not use rice or nut milk)
1 1/4 cups peanut butter, divided
1 (12.3 oz) box silken tofu (firm)
1/4 cup maple syrup
1-2 tspns vanilla extract to taste (I used just 1 tspn)

Preheat oven to 375 degrees.

Bake the cookie crust for 4-5 mins to make it a bit crispy. Cool completely.

Melt the chocolate chips in the top of a double boiler set over simmering water. If you don't have a double boiler, place a stainless steel bowl over boiling water & melt the ingredients in it. Whisk in the milk until combined & smooth. With a measuring cup, scoop out about 1/4 cup of the chocolate mixture, then pour the remainder into the cookie crust. Place the cookie crust in the fridge to cool completely.

While the filling chills, combine 1 cup peanut butter, tofu, syrup, and vanilla in a food processor or blender; process until very smooth, scrape down the sides of the bowl as needed. Pour the peanut butter mixture on top of the chilled chocolate filling in the cookie crust, smoothing it out over the pie as your pour, and return the filled cookie crust to the refrigerator to chill for an hour or until firm.

To serve, return the reserved chocolate filling to the double boiler, or stainless steel bowl, and stir in the remaining 1/4 cup peanut butter. Stir until the chocolate and peanut butter are very well combined and very warm. If the mixture seems to thick to drizzle, add some soy milk until it is runny enough to pour. Decoratively drizzle the mixture over the chilled pie in zigzags or swirls, or use a small spatula to spread it smoothly over the whole pie. Refrigerate for 15-20 mins before serving.

"kind Diet": Crispy Peanut Butter Treats with Chocolate Chips

Crispy Peanut Butter Treats with Chocolate Chips

This recipe is from Alicia Silverstone's The Kind Diet. These are quite delicious and have all wholesome ingredients. A Vegan dessert.

Prep Time: 20 minutes

Cooking Time: 60 minutes

Serves: 12

Yield 12 treats

Read more: http://www.livestrong.com/recipes/crispy-peanut-butter-treats-chocolate-chips/#ixzz131tNdFci

Ingredients

• 7 cups Crispy Brown Rice Cereal
• 1 3/4 cups Brown Rice Syrup
• 1/4 tsp Fine Sea Salt
• 3/4 cup Natural Peanut Butter, Creamy
• 1/2 cup Carob Chips, Grain Sweetened
• 
  
• Directions

Pour rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.

Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.

Turn the mixture out into an 8x8” or 9x13’” baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour -- if you can -- before cutting into squares or bars.

"Kind Diet": Chocolate Peanut Butter Cups

Look for naturally sweetened graham crackers or low sugar "health valley make a good one"

Makes 12

1/2 c earth balance butter

3/4 c. crunchy peanut butter preferably unsweetened and unsalted

3/4 c. graham cracker crumbs or 10 graham squares

1/4 c maple sugar or other granulated sweetener

1 c. grain sweetened nondairy chocolate or corab chips

1/4 c soy, rice or nut milk

1/4 c. chopped pecans , almonds or peanuts.

PREPARATION
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz12wCL4gWo