Applesauce Cookies!

Ingredients:

1. 1 cup flour (spelt worked well)

2. 1 teaspoon cinnamon

3. 1 teaspoon baking soda

4. 1/2 teaspoon salt

5. 1/2 cup your favorite nuts (I used flax seed)

6. 1 cup quick oats (not instant oatmeal)

7. 1 cup raisins

8. 1 cup applesauce

9. 2 eggs

10. 1/2 cup vegetable oil

11. 1 teaspoon vanilla extract (I did not have any and they turned out great!!)

Directions

1. Preheat the oven to 375 degrees.

2. Mix the dry ingredients in the largest bowl. Mix the wet ingredients in the other bowl. Add the dry mixture to the wet mixture. Blend them well.

3. Spoon the dough for these drop cookies onto the greased cookie sheets.

4. Bake the dough for 8 to 10 minutes.

5. Allow the cookies to cool before eating them.

Kale Slaw

Ingredients

1. 4-6 very large leaves of kale, washed and spun dry

2. 1 garlic clove, peeled and pressed through a garlic press

3. 1-2 tablespoons fresh lemon juice (from around half a lemon)

4. 1-2 tablespoons olive oil

5. 1/2 teaspoon kosher salt (or half as much table salt)

6. freshly grated parmesan (optional)

7. a handful of coarsely chopped walnuts (around 1/3 of a cup), toasted at 350 for 5 minutes (optional)

Directions

1. Strip the leaves off the kale’s stems by grasping the bottom of each stem and pulling your hand up it forcefully. That sounds all wrong, but you’ll see. It’s easy. Or else simply cut the leaves off the stems with a knife. Discard the stems.

2. Now stack and bunch the leaves together, then use a large, very sharp knife to sliver them.

3. Stir together the garlic, lemon, oil, and salt in a large bowl, then add the kale and toss. Taste it, and add more lemon, oil, or salt as needed to make the flavors bright and balanced.

4. Toss in the cheese and walnuts and serve as a side dish or salad course.

Recipe Tip: The kale has to be very fresh; you have to sliver it very fine; and you have to make sure it’s lemony and garlicky and salty enough. The walnuts and parmesan are nice but not crucial additions. You can leave them out and just eat the kale.

Fruit Salad with Cinnamon Chips

Please note: – Recipe serves 10 – Serving size: About 8 chips and 1/3 cup salsa – Calories: 119 per serving

For tortilla crisps:

1. 8 whole-wheat tortillas

2. 1 tablespoon sugar

3. 1/2 tablespoon cinnamon

For fruit salsa:

1. 3 cups diced fresh fruit, such as apples, oranges, kiwi, strawberries, grapes, mangos, peaches or other fresh fruit

2. 2 tablespoons sugar-free jam, any flavor

3. 1 tablespoon honey

4. 2 tablespoons orange juice

Directions

1. Preheat oven to 350 F. Cut each tortilla into 10 wedges. Lay pieces on two baking sheets. Make sure they aren’t overlapping. Spray the tortilla pieces with cooking spray or brush with melted butter

2. In a small bowl, combine sugar and cinnamon. Sprinkle evenly over the tortilla wedges. Bake for 10-12 minutes or until the pieces are crisp. Place on a cooling rack and let cool.

3. Cut the fruit into cubes. Gently mix the fruit together in a mixing bowl. In another bowl, whisk together jam, honey and orange juice. Pour this over the diced fruit. Mix gently. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours. If you are using black berries, you will want to stir them in at the last minute so they don’t dye the whole salsa.