Three Healthy Recipes to Try This Weekend

Black and Blue Beans and Greens
cup black beans
cup white beans
1 bay leaf
2 garlic cloves, chopped
tsp. Mrs. Dash seasoning
1 tsp. VegiZest
1 bunch of kale, chopped or sliced in strips, stems removed
3 medium white onions
10 oz. spinach, chopped or sliced in strips (or one box frozen spinach)
4 small zucchini
Small bunch fresh dill, chopped

Start cooking the beans in 3 cups of water with the bay leaf, garlic, and seasonings. Then peel the onions and add them along with the spinach, zucchini, kale, and dill on top of the cooking beans and let simmer over a low flame for at least 2 hours. Then stir up the mixture well, breaking up the zucchini and onion now that they are soft and mushy.

Squash Fantasia
1 cup dried apricots
cup raisins or currants
1 cup orange juice
4 butternut squashes
cup raw sunflower seeds
cup raw pumpkin seeds

Soak dried apricots and raisins in orange juice overnight. Cut squash in half, scoop out seed bowl, and remove seeds. Place in baking dish with inch of water at the bottom and cover lightly with silver foil. Bake in oven at 300 degrees for 30 minutes. Meanwhile, chop apricots and raisins in food processor or hand chopper. Chop sunflower seeds and pumpkin seeds in food processor or hand chopper. Mix seeds and moist dried fruits together. Remove the squash from the oven and scoop the seed-fruit mix into the bowl of the squash. Add a little more orange juice if necessary to fill the bowl. Bake for 15 more minutes. Remove the squash from oven and serve as is, or for children mash the squash, mixing it with fruit/mix before serving.

Pita Apple Bake
2 apples, chopped
cup raisins (optional)
2 tbsp. water or apple juice
1 tbsp. ground flaxseed (optional)
tsp. cinnamon
1 whole-wheat pita, split and separated

Heat the apples, raisins (if desired), and water or juice over a low flame for 5 minutes, stirring frequently. Remove from heat and mix in flaxseed and cinnamon. Cut pita in half and fill with apple mixture. Toast in the toaster oven on high for 3 minutes. Try it with other fruits, like pears or peaches, too.

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Kathie - March 3, 2006 12:26 PM

I've been reluctant to use standard dried apricots because of the sulphites/ sulpher(?)used as a preservative and a cup of "healthy" apricots is extremely expensive. What do you recommend?

john - March 15, 2006 6:36 PM

yeah Obviously i was myself using dry appricote but its too expensive and can't afford thats why i left.

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