• Preheat the oven to 350*.
• Combine honey, brown sugar, oil (or applesauce), pumpkin, dates, walnuts, salt, cinnamon, cloves and baking soda in a large bowl. Mix well.
• Stir in remaining ingredients.
• Spoon the mixture into three well-oiled 81/2” by 41/2” loaf pans and bake one hour or until done.
• Cool in the pan 20 minutes before turning onto a rack to finish cooling.

This yummy recipe is great for fall and is lower glycemic index than the average pumpkin bread. If you’re on a low-fat diet substitute applesauce for oil, but remember that makes the glycemic index higher (not a good idea for you diabetics!) Remember pumpkins are high in vitamin A, folic acid, zinc and fiber so enjoy them this fall!
This recipe is taken from The New York Times Natural Foods Cookbook by Jean Hewitt.

    White Bean and Eggplant Gratin

3/4 cup dry navy beans
1 teaspoon dry or 2 tsp. fresh sage, chopped
2 bay leaves
2 cloves garlic peeled and left whole
7 tablespoons virgin olive oil
Salt and pepper
1/2 tsp. dry thyme
2 large yellow onions, sliced
3 cloves garlic, finely chopped
1 can Italian plum tomatoes (1 pound, 12 ounces) with their juice
1 large globe eggplant, cut into small cubes
1 cup bread crumbs

Cover navy beans generously with water and let them soak for 6 hours or overnight. Drain, then cover with 4 cups fresh water and bring to a boil with half the sage, the bay leaves, the whole garlic cloves, and a tablespoon of the olive oil. Simmer for 30 minutes, add 1/2 teaspoon salt, and continue to cook until the beans are tender but still hold their shape 45 minutes or longer, as needed. Drain the liquid and set aside to use later.

Warm 4 tablespoons of the oil in a large skillet with the rest of the sage and thyme, then add the onions, the chopped garlic and 1 teaspoon salt. Cover and cook slowly until the onions are soft. While they are cooking, seed and chop the tomatoes and strain the juice to remove any seeds. Once the onions are soft, add the eggplant. Stir, cover and cook over medium heat for 10 minutes. Add the tomatoes with their juice and continue cooking until the eggplant is tender.

Transfer the veggies to a bowl with the cooked beans and season with pepper and salt to taste. If a stronger flavor is desired more sage and thyme can be added.

Preheat the oven to 350 º. Lightly oil a gratin dish that is large enough to hold 8 cups. Pour in the beans and veggies. The liquid should be halfway up the sides of the dish, if it isn't add some of the liquid saved from cooking the beans. Mix the bread crumbs and the remaining oil and spread them over the top. Bake until it is hot and bubbling and the crust is brown - about 30 minutes. Serves 6 generously.

This recipe is fantastic! It takes a little effort to cook but makes a high protein, high fiber meal that tastes incredible. It is low glycemic index (for you diabetics or those of you trying to lose weight) and relatively low carbohydrate for a vegetarian dish. It’s also perfect to warm up these cold winter nights we have been having! Also eggplant is a natural source of vitamin A, thiamin, vitamin K and potassium.

This recipe is from the Greens Cookbook - the menu list from a celebrated San Francisco vegetarian restaurant.

    Healthy Vegetable Pasta

2 or 3 mid sized zucchini
2 or 3 mid sized yellow squash
2 or 3 mid sized carrots
1 tablespoon olive oil or butter
1/4 cup basil and parsley chopped
salt and pepper

Wash the vegetables and with a vegetable peeler slice into long thin strips. Discard the seeds, also core of carrot. Over medium heat in a stainless pan or wok heat oil or butter. Add carrot strips and cook for 2 to 3 minutes, then other vegetables for 3 or 4 minutes tossing frequently. Add salt, pepper and herbs. Serve immediately as a healthy side dish with meat, fish or grains.
This recipe is taken from the Enter The Zone by Barry Sears, Ph.D. with Bill Lawren.

    Greek Bean Salad

1 lb. green beans trimmed
½ lb. yellow beans trimmed
1 tbsp. olive oil
2 shallots diced
1 red pepper diced
1 clove garlic minced
4 oz. crumbled feta
2 oz. slivered pitted black olives

   Lemon Dressing

½ tsp. grated lemon peel
2 tbsp. lemon juice
½ tsp. dried oregano (or to taste)
1 garlic clove minced
1 tsp. Dijon mustard
salt and freshly ground pepper
2 oz. olive oil
Whisk well together.


Cook beans in boiling water until crisp (about 7 minutes). Drain well.
Heat oil in skillet over medium heat, add shallots, peppers and garlic. Cook about 5 minutes until soft. Add to beans.
Toss Lemon Dressing with beans.

Place bean mixture in large bowl and sprinkle with feta and olives. ENJOY!!!

    CHILI

 1 tablespoon olive oil.
 2 large cloves minced garlic.
 2 large yellow onions in ½ to 1" dice.
 2 red peppers diced.
 2 green peppers diced.
 3 16 ounce cans drained red kidney beans.
 2 25 ounce cans diced tomatoes.
 1 jalapeno pepper (or to taste) finely diced.
 2 large chicken or turkey sausage.
    cumin and red pepper flakes to taste.

  In a large pot saute sausage until lightly browned, add onions, garlic, peppers and saute until soft. Add beans, tomatoes, jalapenos and spices and simmer gently for 40 minutes.
Serve with chopped onions or creme fraiche.

  This is good hot or cold, also as a topping for salad or put in a lettuce leaf for a wrap.

    GLUTEN FREE BREAD RECIPE

Egg Substitute ( = 3 large eggs):
3 Tbsp ground flaxseed
¾ cup water
Mix water and flaxseed in small saucepan and bring to a boil.
Remove from heat and beat with a hand mixer until foamy. Refrigerate 1-24hrs.

Flour Mixture:
1 cup "heavy" flour: chickpea, other bean flour, or teff
1 cup "medium" flour: brown rice, white rice, millet or amaranth
½ cup "light" flour: tapioca starch or potato starch
1/8 cup soy flour
1/8 cup sweet rice flour
1 Tbsp xanthan gum
1 ½ tsp sea salt

Liquid Mixture:
2 ¼ tsp yeast, proofed in ½ cup warm water and a splash of honey
¾ - 1 cup warm water
3 large eggs or egg substitute (above)
3 Tbsp olive oil or other oil
3 Tbsp agave nectar, honey, sucanat or other sweetener

Preparation:

• Prepare egg substitute in advance.
• Prepare flour mixture and set aside.
• Proof yeast for 5-10 minutes and add other liquid ingredients to mixing bowl.
• Mix liquid ingredients and then add flour mixture.
• Mix all ingredients with dough hook for about 10 minutes (also okay to mix by hand).
• Oil one large or 2 small bread pans and pour dough into pans (without gluten there is no need to knead)
• Cover with a moist towel and allow to rise for about an hour.
• Preheat oven to 400 degrees.
• Bake bread at 400 for 10 minutes and then decrease temp to 350 degrees for 40-50 minutes. The bread will look "done" on top and will sound hollow when you tap on it.
• Remove to a wire rack and cool before slicing.

Optional additions:
1. cinnamon and raisins
2. lemon and poppy seeds
3. sunflower seeds
4. garlic and/or onion

NUTRITION FACTS:
This Batch will make 2 small loaves. Assuming that each loaf gives 12 slices, nutrition facts per slice:
Calories 82
Fat 2.7 grams
Carbs 13 grams
Fiber 4 grams
Protein 1.8 grams