Recipes for the Trail

Trail Mix
1 cup walnuts
1 cup sunflower seeds
1 cup pecans
1 cup pumpkin seeds
1 cup raisins
1 cup dates, chopped
1 cup unsulfured dried apricots, chopped
Mix together and store for snack food.

Goji Oat Clusters

1 1/2 bananas
1 cup unsweetened applesauce
2 teaspoons vanilla extract
3/4 cup date sugar
2/3 cup whole wheat flour
1 1/4 teaspoons arrowroot powder
2/3 cup raw walnuts, ground
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup oats
1/4 cup Goji berries
1/4 cup raisins or currants
6 dates, pitted and chopped
1/2 cup raw walnuts. chopped
Preheat oven to 375 degrees. Blend bananas, applesauce, vanilla, and date sugar in blender until creamy. In a large mixing bowl, combine the flour, arrowroot powder, ground nuts, cinnamon and nutmeg. Add the blended wet ingredients to the dry ingredients and mix well. Stir in oats, Goji berries, raisins, dates, and chopped nuts. Bake for 10 minutes.

Applenut Flax Bars

1 cup oats
4 large medjool dates, pitted and chopped
1 apple, peeled, cored, and chopped
1/2 cup raisins
1/2 cup Brazil nuts, chopped
1/4 cup vanilla soy milk
2 tablespoons ground flax seeds
2 tablespoons raw cashew butter
Preheat oven to 300 degrees. Mix all ingredients together and press into a 9X9 glass baking dish. Bake for 30 minutes. Remove from oven and press once again. Allow to cool before slicing.

Elegant Salads

Baba Ganoush Salad
Baba Ganoush
1 eggplant
1 cup garbanzo beans, cooked or canned
2 tablespoons raw tahini
2 tablespoons lemon juice
4 cloves garlic, finely chopped
1/3 cup bean liquid from can of garbanzo beans, or water
1 teaspoon Bragg Liquid Aminos

10 ounces organic spinach
3 shiitake mushrooms, thinly sliced
1/4 onion, thinly sliced
1 cup cherry tomatoes
1 medium cucumber, chopped
1 medium red bell pepper, chopped
Prick eggplant and bake on baking sheet at 350 degrees for 45 minutes. Scoop out eggplant meat. In a blender or Vita-Mix combine eggplant, garbanzo beans, tahini, lemon juice, garlic, bean liquid, and liquid aminos. Blend until smooth. Combine salad ingredients and toss with dressing. This can also be served with whole wheat pita or stuffed in a wrap. Serves 4.

Beet and Fresh Herb Vegetable Salad w/ Fruit and Nuts

4 cups romaine lettuce, torn into pieces
4 cups mixed greens
4 cups organic spinach
1 cup endive, chopped
1 small beet, peeled and grated
1/2 medium cucumber, peeled if not organic and sliced
1 apple, chopped
1/2 tomato, chopped
1/2 cup fresh or frozen peas, thawed
1/2 small sweet onion, thinly sliced
1/4 cup cilantro, chopped
1/4 cup fresh oregano, chopped
1/3 cup fresh basil, chopped
1/4 cup sunflower seed nuts
1/4 cup sliced almonds
edible flower petals, such as marigolds (optional)
1/2 avocado, sliced
Dr. Fuhrman’s Spicy Pecan Vinegar or rice vinegar, to taste
Pile romaine lettuce, mixed greens, spinach and endive in a bowl, then add rest of ingredients except the nuts, avocado, flower petals and vinegar . Toss to mix, then sprinkle with the nuts and flower petals and place the avocado slices on top. Sprinkle the vinegar over all or over individual portions. Serves 4.

Citrus Avocado Salad with Dijon Fig Dressing
12 ounces romaine lettuce, washed and torn in bite-sized pieces
1 avocado, sliced
1/2 sweet onion, sliced in thin rounds
2 oranges, peeled and sliced in rounds
1 cup grape tomatoes, halved
1/2 cup walnuts

3 tablespoons water
1 tablespoon Dr. Fuhrman's VegiZest
1/3 cup Dr. Fuhrman's Black Fig Vinegar
1 tablespoon Dijon mustard
2 tablespoons raw almond butter
1 tablespoon ketchup, low sodium
1 tablespoon minced garlic
Whisk dressing ingredients together until smooth and pour over salad. Serves 4.