Pear Ice Cream

From: Brewer E and Brewer D. “Pear Ice Cream.” The Best of Silver Hills Cookbook. Silver Hills Publishing, 1996. Print.

1 cup cashews, raw and washed
1 cup pear juice (drained from canned pears used below)
¼ tsp salt
1 tsp vanilla
1/3 cup honey or maple syrup
1 quart canned pears
¼ cup soy milk or soy milk powder (optional)
Directions:
1. Place cashews and pear juice in blender and blend until creamy. Do not under blend.
2. Add remaining ingredients and blend well again.
3. Pour mixture into a flat 9" x 12" plastic container (I pour it into ice cube trays so I can easily portion the amount we take out of the freezer to eat at one time).
4. When ready to serve, remove frozen mixture from freezer and cut it into 2" strips.
5. Put the frozen strips through a Champion juicer (can use food processor and process until smooth) and serve with your favorite desserts.
Pear Ice Cream Variations
1. Maple Walnut Ice Cream: Add 1 Tbsp. of maple flavoring and ½ c chopped walnuts or
pecans to the basic recipe.
2. Fruit Sherbets: Replace pear juice with 1 c of any flavor fruit juice concentrate (lime, orange, grape, etc.).
3. Fruit Ice Cream: Add 1 c of your favorite whole fresh fruit (strawberries, raspberries. blueberries, sliced peaches, etc.) to the basic recipe.
4. Mocha Ice Cream: Add 1 c carob chips and 2 Tbsp. instant coffee substitute to the basic recipe. Tips: If you don't have a Champion juicer, cut the
frozen mixture into small cubes and puree them in a food processor or blender. Add a little non-dairy milk to help make it smooth (I don't usually need to add this). This recipe also works in an ice cream maker.

Happy Cookies

Happy Cookies
From: Nedley, N. “Happy Cookies.” Depression the Way Out. Nedley Publishing. 2001. Print.

2 ½ cup walnuts, ground
2/3 cup whole wheat flour
1 tsp salt
1/3 cup flaxseed meal
½ cup + 2 Tbs maple syrup (OK to substitute agave)
Directions:
1. Preheat oven to 350.
2. Mix ingredients in order given.
3. Drop by 2 Tbs onto oiled cookie sheet.
4. Flatten with fork.
5. Bake 10-15 minutes.
6. Cook partially, remove carefully to cooling rack.

Golden Macaroons

From: Christensen, S and Piper de Vries, F. “Golden Macaroons.” Weimar Institute’s NEWSTART Lifestyle Cookbook. Thomas Nelson Publishers, 1997. 74. Print.

¾ cup water
2/3 cup dates, chopped
1 cup raw carrots, grated
1 tsp almond extract
½ tsp salt
2 cups coconut, unsweetened
¼ cup soy flour
¼ cup whole wheat flour
Directions:
1. Process water and dates in a blender until smooth.
2. Mix with carrots, almond extract, and salt.
3. Add remaining ingredients and mix well.
4. Drop onto sprayed cookie sheet with small ice cream scoop and bake at 350F for 20 minutes (golden)

Quinoa

1 cup quinoa
2 cups water
½ tsp salt
Directions:
1. Thoroughly wash quinoa (use small strainer or coarse towel to avoid losing grains). Failure to
follow this step will result in bitter taste.
2. Combine 1 cup washed quinoa, salt and 2 cups water in a medium saucepan (can use rice cooker).
3. Bring to a boil. Cover, reduce heat to low and simmer until quinoa is tender (about 15 minutes).
4. Quinoa holds a lot of water so drain thoroughly after it’s cooked unless you want a “sticky” version

Hildelisa's Stir-Fry

1 tsp ginger, minced
1 clove garlic, minced
1 Tbs olive oil
3 Tbs soy sauce (can use Braggs Liquid Aminos)
¼ cup water
1 Tbs cornstarch
2 Tbs olive oil
16 oz firm tofu (drain and into 1" by ½" slices)
1 tsp soy sauce (can use Braggs Liquid Aminos)
2 carrots (cut into 2-inch thin strips)
1 red pepper, sliced
1 bok choy head (cut into ½ inch pieces)
½ medium onion, sliced
½ cup yellow squash (sliced into ½-inch pieces)
Directions:
Sauce
1. Sauté the ginger and garlic in the olive oil for 2 minutes over medium heat.
2. Combine soy sauce, water, and cornstarch (make sure cornstarch dissolved) and add to ginger and
garlic.
3. Once thickened (1-2 minutes) set aside in bowl Tofu
1. Sauté tofu in 2 Tbs olive oil until heated through and browned on both sides (10-15 minutes)
2. Add soy sauce to tofu and stir fry additional minute
3. Add to "sauce" bowl and set aside
Vegetables
1. Stir fry carrots, red pepper, bock choy, onions, and squash until vegetables are tender yet crisp (about 3 minutes)
2. Add the prepared sauce and tofu and stir-fry until all the ingredients are thoroughly mixed

Bean Salad

From: Blaney, D and Diehl, H. “Bean Salad.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 86. Print.

1 can cut beans, yellow
1 can cut beans, green
1 can kidney beans
1 can garbanzo beans
½ cup green bell pepper, finely diced
½ cup red bell pepper, finely diced
½ cup celery, finely diced
¼ cup parsley, minced (opt)
½ cup onions, finely diced
1/3 cup lemon juice
3 Tbs olive oil
1 Italian salad dressing packet (optional, can replace
with ½ tsp salt)
Directions:
1. Drain and rinse beans
2. Mix first 9 ingredients
3. In a separate bowl, mix together lemon juice, olive oil, and salad dressing packet
4. Add dressing to bean mixture and mix thoroughly
5. Marinate in refrigerator a couple of hours before serving
Tips: use 1 ½ cup measurements of home-cooked beans in place of the canned beans; add or substitute your favorite fresh vegetables to vegetables listed; use 1 jar fat free Italian dressing in place of lemon juice, olive oil, and dressing packet

Kale salad

From: Fillers, L. “Kale Salad.” Greeneville CHIP. Unpublished, 2016.

1 bunch kale
½ lemon, juiced
½ avocado
2 garlic cloves
pinch salt (to taste)
Directions:
1. Combine lemon juice, avocado, and garlic in a
blender and cream.
2. Wash the kale and remove stems, then chop.
3. Add the dressing and massage
4. Salt to taste

Stir-fry with salads (April 2016)

This is a "no fail" meal for anyone hungering for stir-fry. Try substituting quinoa for rice. Finish the meal with a cookie and some pear ice cream--a dessert that tastes amazing without compromising health.

Kale salad
Bean Salad
Hildelisa’s Stir-Fry
Quinoa
Golden Macaroons
Happy Cookies
Pear Ice Cream