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Crispy Sweetened Pecans
3-4 cups Crispy Pecans (recipe from Nourishing Traditions)
1 tsp Paprika
1 tsp Cumin
1 tsp Chili Powder
Salt to taste
¼ to ½ cup Maple Syrup

Sprinkle crispy pecans with paprika, cumin, chili powder, and salt.  Pour maple syrup over them and bake until
syrup dried or bake for 30 minutes and let maple syrup dry.

Energy Bars
1 cup rolled oats
1 cup crunchy whole grain cereal (e.g. Ezekiel brand)
¼ cup whole sesame seeds
1 cup chocolate chips or carob pieces
1 ½ cup dried apricots or dried dates or dried cranberries, chopped into fine pieces
1 cup raisins (soaked for 4 hours in filtered water and drained)
1 cup raw wheat germ
1 Tbsp butter
1 cup brown rice syrup
1 cup peanut butter, almond butter or any other nut butter
2 tsp cinnamon

Grease a 9” X 13” pan and set aside.  
Toast the rolled oats, cereal and sesame seeds in a 350° oven for a bout 10 minutes, stirring after 5 minutes (do
not let them brown).  Move mixture to a larger mixing bowl.  Add chopped dried fruit, raisings, wheat germ and
chocolate chips.  Separate the dried fruit so they don’t stick together and mix all ingredients thoroughly.  
In a saucepan over medium heat, melt butter and add brown rice syrup, stirring until bubbly.  Mix in the peanut
butter and cinnamon.  Quickly, pour contents of the saucepan over dry ingredients, quickly mix together and
transfer to the greased pan.  Pat the mixture down and mold it to fill the pan.  Refrigerate at least 4 hours.  Cut
into bars.

Oven Baked Kale
Sent to Robin by a friend

2 bunches kale
1 T. olive oil
2-3 large cloves garlic, minced
sea salt & pepper
1 T. toasted sesame seeds (I left them out cuz I didn’t have any)

Rinse kale & pat dry. Remove the thick ribs from each kale leaf then roughly chop the leaves. Pat dry again. Toss
with olive oil, garlic, salt, pepper in a large bowl. Spread on a large rimmed baking sheet. The kale doesn’t need to
be in a single layer as it will shrink as it cooks. Bake 375 for 15-20 min stirring every five minutes until the leaves
are crisp on the edges and slightly browned. Sprinkle with sesame seeds before serving.

(these are really easy to make!)
Presented by Laurie Peters, March 2011 meeting

3 ½ cups blanched almond flour*
1 tsp. sea salt
2 tbsps. rosemary
2 tbsps. thyme (or choose your own favorites)
2 tbsps. coconut oil, melted, or grapeseed oil
2 large eggs

*Source for good quality almond flour:
If you buy it in the store, make sure it is blanched.  Unblanched is more coarse and doesn’t work as well in baking

Preheat oven to 350 degrees.  Set aside two large baking sheets.  Cut three pieces of parchment paper the size
of the baking sheets.

In a large bowl, combine the almond flour, salt and herbs.  In another bowl whisk together oil and eggs.  Stir wet
ingredients into the dry until thoroughly combined.

Divide the dough into two pieces.  Place one piece of dough between two sheets of parchment and roll to 1/8”
thickness.  Remove the top piece of parchment and cut the dough into 1” – 2”  squares with a knife, or a pizza
cutter works even better if you have one.

Slide dough (with bottom sheet of parchment) onto baking sheet.  Reusing top sheet of parchment, repeat with
second piece of dough.  Bake for 12-15 minutes, or until outside edges are beginning to turn golden.  Let
crackers cool on baking sheets for 30 min.  Makes about 60 crackers.

Crispy Seed Wafers
Adapted from Laurel’s Kitchen: A Handbook For Vegetarian Cookery and Nutrition

1 c. ww flour
1/4 c. cornmeal
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. honey
1/4 c. melted butter
1/4 c. warm water
1 tbsp. apple cider vinegar
sesame seeds

Mix dry ingredients together.  Add 2 tbsp. melted butter, honey, warm water, vinegar and mix thoroughly.  Knead
briefly in the bowl until a stiff dough forms.  Spread sesame seeds onto your work surface.  Pinch off a small
amount of dough and roll into a ball.  Place the ball on top of the sesame seeds and roll the dough paper thin with
a greased rolling pin.  Spread more sesame seeds, turn the flattened dough over onto the sesame seeds and roll
once more.  Slide the wafers onto a baking sheet and brush with melted butter.  Repeat with remaining dough.  
Bake at 400 degrees for 5 to 7 minutes.

Whole Wheat Crackers
Presented by Robin Migalla, August 13, 2011 meeting

I started with this recipe:
Then I tweaked it a bit by using honey rather than sugar and a little less milk.  I used a juice glass to cut out the

Pumpkin Chips/ Pumpkin Leather
From the realnutrition Yahoo group

3 cups cooked pumpkin ( or butternut)
½ C milk (we use just enough to help it blend  smooth in the vitamix)
2 tsp cinnamon
1 tsp ginger
¼ tsp clove
2/3 C honey (we usually skip this and found that if you  lightly carmalize squash, it will naturally be sweet)
4 eggs.

Blend in blender till smooth. Pour onto dehydrator trays.  Dry to consistency desired .  Can be leathery or brittle.

Dill Dip
Presented by Megan Bell, July 14, 2012

Raw milk yogurt
Raw milk kefir cheese
Fresh dill
Pink salt
Nutritional yeast

Chicken Liver Pate
Presented by Robin Migalla, April 13, 2013

1 lb. Chicken Livers
1 large Onion. diced
Olive Oil
1 stick Butter
3 hard boiled eggs, peeled
4 oz. Cream Cheese
Dry Vermouth (oh about 1/4 cup)
Worcesteshire Sauce (a couple of shakes)
Soy Sauce (a couple of shakes)

Saute onion in olive until brown and carmelized, remove from pan.  Add the butter until melted.  Add the chicken
livers until cooked medium rare to medium.  Place everything in a food processor and process until smooth.  I also
like it with fresh parsley added, but there wasn’t enough to harvest yet.

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