Nutrient Rich


Ea t B e t t e r, N o t L e s s !

It’s Not a Diet It’s a Standard
Table of Contents
INTRODUCTION The New Trend in Eating

BREAKFASTS / SNACKS 1. Yummy, Quick & Easy Banana Oat Bars 2. Orange Banana Berry Smoothie SOUPS 3. Creamy Vegetable Soup 4. Lentil Chowder 5. Mighty Minestrone Soup SALADS 6. Roasted Vegetable Salad with Roasted Garlic Dressing 6a. Roasted Garlic Dressing 7. Tomato Herb Salad 8. Avocado Dressing for Green Salad ENTREES 9. Baja Vegetable Wrap 10. Cajun Black Bean Gumbo 11. Ginger-Miso Stir Fry 12. Spiced Lentils and Sautéed Vegetables 13. Hearty Stuffed Squash 14. Moroccan Chicken 15. Bean Burgers 16. Hummus Stuffed Chard Leaves 16a. Healthy Hummus 17. Teriyaki Salmon on Mixed Mesclun Greens 18. Portobello Mushroom Burgers 18a. Herbed Vinaigrette DESSERTS 19. Vanilla Vice Cream 20. Chocolate Decadence Pudding 21. Apple Pie

Nutrient Rich

(Visit his website at www. and Disease-Proof Your Child. Cholesterol Protection for Life. slice into squares or bars and serve.D. Eat to Live.. Cool on wire rack.DoctorF. moister version of these bars. Bake for 30 minutes. Yummy. Press dough in a 9"X9" baking pan.1. Comments These bars make a great . Mix ingredients together in a large bowl. Variations Add the applesauce & date sugar if you'd like a sweeter. M. mashed ½ cup raisins or chopped dates ¼ cup chopped walnuts 2 cup quick oats (not instant) ½ cup shredded coconut 1 tablespoon date sugar ¼ cup unsweetened applesauce Preheat oven to 350° F. When cool. Quick & Easy Banana-Oat Bars PREP TIME: 5 MINUTES COOKING TIME: 30 MINUTES SERVES 4 2 large ripe bananas. Author. and can be a great breakfast on the go if you bake them the night before (or wake up 45 minutes before everyone else!) Source Joel Fuhrman.

Variation Add 1 tablespoon ground flax seeds for more nutritional . M.D. Cholesterol Protection for Life.2. (Visit his website at www.DoctorF. and Disease-Proof Your Child. Author. Orange Banana Berry Smoothie PREP TIME: 2 MINUTES SERVES 1-2 2 peeled oranges 1 banana 10-ounce bag of frozen organic strawberries Blend all ingredients in blender or food processor. Source Joel Fuhrman. Eat to Live.

McDougall. Blend in batches in a food processor or blender and serve hot. M. or until all the vegetables are tender. garnished with thinly sliced green onions. cut into large pieces 1 small onion. and cook over medium heat for 15 minutes.D. Comments A submersible hand blender makes the job of blending this soup very easy. and reduces the need for clean up. Cascadian Farm makes organic frozen hash brown potatoes with no additives – it’s a great ingredient to have on hand to thicken soups and stews. if desired. . Creamy Vege Soup PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES SERVES 4-6 2 ½ cups water 1 head cauliflower. cover. Bring to a boil. coarsely chopped ¼ cup soy sauce ½ cup cashews ¾ teaspoon cardamom powder 2 green onions (optional) Combine all ingredients in a large soup pot. by John A.3. coarsely chopped 1 teaspoon minced fresh garlic 1 cup frozen chopped hash brown potatoes ½ cup baby carrots 1 stalk celery. Source The McDougall Quick & Easy Cookbook. and Mary McDougall.

Source The Candle Café Cookbook. celery. If you’re in Manhattan. seeded and diced 1 ½ tablespoons tomato paste 2 teaspoons dried thyme freshly ground black pepper In a large soup pot. rinsed 4 cups water 1 medium onion. adjust the seasonings. . seeded and coarsely chopped 1 celery stalk. by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. thyme. Comments You can also cook this soup in a Crock-Pot for approximately 3 hours over high heat. the onion. Taste. reduce the heat. and serve at once. tomato. or red lentils. green. Slowly bring to a boil. stirring occasionally. peeled.4. peeled and coarsely chopped 1 tomato. peeled and coarsely chopped 1 medium butternut squash.2 HOURS SERVES 4-6 1 cup brown. coarsely chopped 1 carrot.CandleCafe. coarsely chopped 1 medium potato. Lentil Chowder PREP TIME: 15 MINUTES COOKING TIME: 1 ½ . carrot. 4 cups of water. tomato squash. potato. Visit the Candle Café online at www. visit them for real. combine the lentils. and simmer for about 1 ½ hours over very low heat. Add a bit more water if the soup seems to be getting too thick. and pepper to taste.

Reduce flame. cover and simmer for 15 minutes. minced 1 tablespoon tomato paste or two fresh tomatoes sea salt and pepper to taste ½ cup spiral pasta or other noodles Sauté garlic. Mighty Minestrone Soup PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES SERVES 4 1 tablespoon olive oil 2 garlic cloves. Bring to a boil. diced 2-3 leaves of Swiss chard. chopped 1 cup cooked cannellini (white kidney) or great northern beans 5 cups water 2 bay leaves 1 tablespoon fresh basil or ½ tablespoon dried basil ¼ cup fresh parsley. cut in thin diagonals 1 yellow squash. diced 1 zucchini. leek and yellow and green zucchini for 2-3 minutes.5. water. basil and parsley. peeled and minced ½ leek. Add Swiss chard and cook for 1-2 minutes. Add beans. salt and pepper and pasta. bay leaves. Source Eating Nutrient Rich with Andrea Beaman. . tomato paste. HHC.

by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. In a large mixing bowl. arrange the arugula. Source The Candle Café Cookbook. Sprinkle with toasted walnuts or pecans and currants or cranberries. visit them for real. 35-40 minutes. if desired. and olive oil. on 4 plates.CandleCafe. Toss the vegetables with about 2 tablespoons of Roasted Garlic Dressing (recipe to follow) to lightly coat the vegetables and set aside. cut into bite-sized pieces (about 2 cups) ¼ pound baby Drizzle with a bit more dressing and serve at once. evenly divided. then top with equal amounts of the warm vegetable mixture. trimmed. toss the vegetables with the salt. Spread a single layer on a baking sheet and bake until just tender. trimmed and cut into bite-sized pieces 2 medium red bell peppers. pepper to taste. To serve the salad. deveined. seeded. . Visit the Candle Café online at www. Roasted Veggie Salad with Roasted Garlic Dressing PREP TIME: 30 MINUTES COOKING TIME: 40 MINUTES SERVES 4 1 fennel bulb. and cut into thin strips ½ pound fingerling or new potatoes.6. and stemmed ½ cup toasted pecans or walnuts (optional) ¼ cup dried currants or cranberries (optional) Preheat the oven to 400° F. If you’re in Manhattan. peeled and cut into bite-sized pieces (about 1 cup) 1 tablespoon sea salt freshly ground black pepper 5 tablespoons extra-virgin olive oil 2 bunches of arugula. rinsed.

Put the peeled garlic cloves in a baking dish and cover with the olive oil. Visit the Candle Café online at www. covered. The dressing will keep in the refrigerator. thyme or oregano. nutmeg. the vinegars. salt. Add a bit more water if necessary. visit them for real. and pepper and blend until smooth. Source The Candle Café Cookbook.6a. Use it to drizzle over vegetables and salad greens. Roasted Garlic Dressing PREP TIME: 15 MINUTES COOKING TIME: 30 MINUTES MAKES 2 CUPS 1 cup peeled garlic cloves 1 cup extra-virgin olive oil ½ cup water ¼ balsamic vinegar ¼ cup sherry wine vinegar or red wine vinegar 1 tablespoon white miso 2 tablespoons minced fresh thyme or 1 teaspoon dried oregano pinch of grated nutmeg 1 teaspoon sea salt 2 teaspoons freshly ground black pepper Preheat the oven to 350° F. If you’re in Manhattan. Comments The reserved roasted garlic oil will keep in a covered container for up to a week. When cool enough to handle. Add ½ cup water. for up to a week. remove the garlic with a slotted spoon and transfer to a blender. Reserve the roasted garlic oil for another use. by Joy Pierson and Bart Potenza with Barbara miso. . Cover the dish with foil and roast approximately 25 minutes or until golden brown.CandleCafe.

chopped ½ cup fresh cilantro. cut in half 1 avocado.7. by Alan Goldhamer. Tomato Herb Salad PREP TIME: 15 MIN SERVES 4 1 cup arugula.C. minced 1 cucumber. diced Toss all the ingredients together until well mixed. (author of The Pleasure Trap.) . thinly sliced 1 small jicama. D. minced 10 leaves fresh basil. Source The Health Promoting Cookbook. peeled and diced. thinly sliced 2 cups small cherry tomatoes. or 2 cups diced water chestnuts 5 Roma or Italian tomatoes.

8.C. cilantro. peeled and sliced 1 cup celery juice or water 16 basil leaves Place all the ingredients in a blender or food processor. etc. and blend until smooth. Variation Replace the basil with your favorite fresh herb (tarragon. Avocado Dressing for Green Salad PREP TIME: 10 MINUTES SERVES 3-4 1 tomato. by Alan Goldhamer. or a tossed salad.) . baby spinach.). oregano. diced 2 avocados. D. Serve immediately over salad greens. (author of The Pleasure Trap. Source The Health Promoting Cookbook.

cut into 1-inch pieces 1 ½ cups sliced Napa cabbage 1 tablespoon soy sauce 1 teaspoon chili powder 1 teaspoon leaf oregano 2 cups chopped fresh tomatoes 2 cups chopped fresh spinach (packed) 2 15-ounce cans black beans. Add green onions.D. soy sauce. Source John McDougall. Cook an additional 5 minutes. . so it makes a fast meal for lunch later in the week.9. Comments This keeps well in the refrigerator and reheats well. then sliced ½ teaspoon minced garlic ½ cup vegetable broth 1 bunch green onions. M. stirring occasionally. Baja Vegetable Wrap PREP TIME: 20 MINUTES COOKING TIME: 20 MINUTES SERVES 6-8 1 onion. author of The McDougall Quick & Easy Cookbook. stirring occasionally. Continue to cook. chopped 1 carrot. chopped 1 green bell pepper. bell pepper. for about 4-5 minutes. Add the tomatoes. for about 10 more minutes. Napa cabbage. and garlic in a large pot with the vegetable broth. chili powder and oregano. This may also be served over baked potatoes or whole grains. carrot. beans and salsa. drained and rinsed ½ cup salsa 1-2 tablespoons chopped fresh cilantro Tabasco or other hot sauce to taste Place the onion. cut in half lengthwise. Roll up in a warm tortilla and eat. Cook.. Remove from heat. stir in the cilantro and hot sauce to taste. spinach.

add the okra and corn kernels. 2 HOURS SERVES 12 4 cups dried black beans 10 cups soup stock 4 bay leaves 1 bunch green onions. Source The Health Promoting Cookbook.C. add the soup stock and bay leaves. minced 2 carrots. and cook for another 10 minutes. Cajun Black Bean Gumbo PREP TIME: 10 MINUTES COOKING TIME: APPROX. Meanwhile. fresh or frozen Soak the beans overnight in enough water to cover. Add the mushrooms and tomatoes. bell peppers. Finally. diced 6 ribs celery. In an 8-quart soup pot. and simmer 5 more minutes.) . add the vegetable mixture and stir well. oregano. D. Once the beans are cooked. and thyme. sliced 6 cups diced fresh or canned tomatoes 15 small okra. diced 2 red or green bell peppers. (author of The Pleasure Trap. then remove from heat. and simmer the beans over medium heat for 90 minutes. by Alan Goldhamer. adding liquid as needed. diced 1 teaspoon oregano 1 teaspoon thyme 10 button mushrooms. Boil for 5 minutes and drain. steam-fry the onions in 1 cup water for 3-5 minutes. sliced into rounds kernels from 3 ears corn. celery. and simmer until tender (about 10 minutes).10. Stir in the carrots.

Sprinkle with sesame seeds and serve at once. Add the ginger and garlic and sauté for about 2 minutes. heat the olive oil over high heat. and sliced red bell pepper 1 cup rinsed. Visit the Candle Café online at www. chopped 1 ½ cups blanched broccoli. . drained. Add the vegetables and tofu and toss to combine. by Joy Pierson and Bart Potenza with Barbara Continue to sauté and toss the vegetables and tofu together until they reach the desired doneness. chopped 1 cup chopped shredded cabbage ½ cup stemmed and sliced shiitake mushrooms STIR-FRY 3 tablespoons extra-virgin olive oil or water 1 ½ teaspoon minced garlic 1 ½ teaspoon minced fresh ginger ½ cup seeded. In a large sauté pan or wok. visit them for real. deveined. covered. Source The Candle Café Cookbook. place all of the ingredients with 1 cup of water in a blender and blend until smooth. Ginger Miso Stir Fry PREP TIME: 10 MINUTES COOKING TIME: APPROX. 2 HOURS SERVES 4-6 GINGER-MISO SAUCE 1 tablespoon minced garlic ¼ cup minced fresh ginger ½ cup mellow white miso ¼ cup agave nectar ½ cup shoyu or tamari soy sauce 2 tablespoons toasted sesame oil pinch of crushed red pepper flakes ½ cup seeded and sliced yellow bell pepper ¾ cup sliced onion ½ cup sliced blanched bok choy ½ cup blanched string beans.CandleCafe. for up to a week. If you’re in Manhattan. Add the gingermiso sauce and water chestnuts and stir-fry for an additional 3 minutes.11. about 5 to 10 minutes. and cubed extrafirm tofu ¼ cup thinly sliced water chestnuts ¼ cup sesame seeds To make the ginger-miso sauce. The sauce will keep in the refrigerator.

carrot. about 7-10 minutes. . celery and spices until vegetables are soft. diced 2 celery stalks.12. minced Bring lentils. bay leaves and water to a boil. Garnish with parsley. Source Eating Nutrient Rich with Andrea Beaman. diced 2-3 carrots. diced 2 teaspoons cumin 1 teaspoon coriander sea salt and black pepper parsley. In a separate pan. sauté onion. Spiced Lentils and Sautéed Vegetables PREP TIME: 15 MINUTES (INCLUDED IN COOKING TIME) COOKING TIME: 60-65 MINUTES SERVES 4 1 cup of lentils 2½ cups of water 2 bay leaves ½ tablespoon olive oil 1 large onion. HHC. cover and simmer for 45 minutes. Reduce heat. Combine lentils with vegetables. Add sea salt or shoyu seasoning and continue cooking for 5-10 minutes.

stirring frequently. Add garlic. peeled and diced 2 medium acorn squash 1 teaspoon olive oil 1/8 teaspoon crushed red pepper 4 cloves garlic. Spray the flesh of each squash halve with olive oil and divide the filling between four halves. Lower heat to simmer and heat for 5 minutes. Remove squash from oven. Cover the baking dish with foil and bake for 10 minutes. Heat oil and crushed pepper in a 10-inch frying pan over medium-high heat. or until heated through. cut side up.13. and shredded carrots. peeled and diced 3 tablespoons fresh lime juice 1 cup dried cranberries ¼ cup mirin cooking wine Preheat oven to 375 degrees. Drizzle diced apple with lime juice. Add to pan with cranberries and mirin. . minced ½ cup sliced scallions 1 cup coarsely shredded carrots 12 ounces fresh tofu 1 medium Granny Smith apple. Discard water and replace squash in pan. Source The Enlightened Kitchen. Hearty Stuffed Squash PREP TIME: 5 MINUTES COOKING TIME: 20-25 MINUTES SERVES 4 1 eggplant. leaving oven on. by Marie Oser. scallions. Sauté for 3 minutes. Bake 1 hour while preparing stuffing. Place squash halves cut side down in 1 inch of water in a 9-by-13-inch pan. Halve squash crosswise and remove seed. Add ground beef alternative and cook for 5 minutes.

vinegar. and Disease-Proof Your Child.D. thinly sliced 2 garlic cloves. and garlic to the skillet and cook. Pour over steamed greens and mix.DoctorF. cut in strips 1 onion. In a blender or food processor. chopped ½ pound kale. lemon juice.14. chopped 1 cup carrots. Steam the kale and broccoli rabe in a covered pot until tender. M. Return chicken to skillet. diced ½ pound broccoli rabe. Moroccan Chicken PREP TIME: 15 MINUTES COOKING TIME: 15 MINUTES SERVES 4 8 ounces chicken breast. stemmed and chopped Heat half an inch of water in a . blend the dates. Source Joel Fuhrman. cinnamon and tomatoes. Eat to Live. Cholesterol Protection for Life. Pour blend into skillet and continue to cook. Author. Remove from pan. Add the chicken breast and steam-sauté until cooked through.. crushed 4 dates 2 tablespoons lemon juice 2 tablespoon Riesling Raisin vinegar ½ tablespoon cinnamon 3 tomatoes. Add the onion. (Visit his website at www. carrots.

M. (Visit his website at www. Author. Bean Burgers PREP TIME: 5 MINUTES COOKING TIME: 50-55 MINUTES SERVES 4 ¼ raw sunflower seeds 2 cups red or pink canned beans (unsalted) ½ cup minced onion ½ teaspoon chili powder 2 tablespoons catsup 1 tablespoon wheat germ or oatmeal Preheat oven to 350° F. Mix in the remaining ingredients and form into patties. Source Joel Fuhrman. and Disease-Proof Your Child. Cholesterol Protection for .15. Mash the beans with a potato masher or food processor.DoctorF. Chop the sunflower seeds in a food processor or hand chopper.D. Remove from the oven and let cool until you can pick up each patty and compress it firmly in your hands to reform the burger. Then cook for another 15 minutes on each side. and mix with the sunflower seeds. Eat to Live. Bake at 350° for 20-25 minutes..

diced 2 tablespoons lemon juice 1 cup Healthy Hummus (recipe follows) 10 whole large chard or kale leaves. basil. Roll up like a burrito. and mix together. (author of The Pleasure Trap. tomatoes.) . Hummus Stuffed Chard Leaves PREP TIME: 5 MINUTES COOKING TIME: 50-55 MINUTES SERVES 10 1 cup cooked brown rice 1 tablespoon basil ¼ cup diced celery ¼ cup diced red or green bell pepper 2 whole tomatoes. diced Preheat oven to 350° F. Source The Health Promoting Cookbook. Chill and serve. tucking the sides in before rolling completely. Spread out the lightly steamed chard leaves one at a time. D. and place a teaspoonful each of the rice mix and hummus and a few pieces of avocado on the end of the leaf. by Alan Goldhamer. celery.16. bell pepper. lightly steamed ½ avocado. Place the rice.C. and lemon juice in a bowl.

by Alan Goldhamer. Healthy Hummus PREP TIME: 10-15 MINUTES SERVES 6 4 cups cooked garbanzo beans. and mix in the minced basil and parsley.16a. lemon juice.C. finely chopped or 2 tablespoons dried basil ½ tablespoon parsley flakes. Garnish with additional basil leaves and/or diced tomatoes. and extra as needed for a creamy texture juice or 1 ½ lemons ½ teaspoon garlic powder ½ teaspoon ground cumin 10 large. D. and cumin in a food processor until smooth. Transfer into a bowl. stock or celery juice. garlic. Source The Health Promoting Cookbook. (author of The Pleasure Trap. Chill and serve.) . fresh basil leaves. well drained 1 ¼ cups vegetable stock or celery juice. or handful of fresh cut leaves (optional) Blend the beans.

shoyu. water. Place mesclun greens on a plate and top with salmon and teriyaki sauce. Pour liquid ingredients over salmon and bring to a boil. Teriyaki Salmon on Baby Mixed Greens PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES SERVES 4 2 inches of ginger. garlic. and maple syrup. HHC. maple syrup or other sweetener 3-4 scallions. Mix ginger. peeled and minced 3 tbsp.17. shoyu or tamari ½ cup water 1 tbsp. reduce flame to medium and cook for 15 minutes. peeled and minced 2 garlic cloves. Cover. . Garnish with scallions. Source Eating Nutrient Rich with Andrea Beaman. minced 6-8 ounces of salmon Clean salmon and lay in a cooking pan.

(Turn the onion slices carefully so that they don’t fall apart. baste with the vinaigrette. basting with the vinaigrette until softened. cut into 4 thick slices catsup Prepare a charcoal or gas grill. onion. about 3 to 4 minutes per side. then layer with the grilled Portobello. Source The Candle Café Cookbook. stemmed 2 red bell peppers.18. halved. Portobello Mushroom Burgers PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES MAKES 4 BURGERS 4 large Portobello mushrooms. Add the onion slices. If you’re in Manhattan. red peppers. Grill the mushrooms and peppers over medium-hot heat. and tomato.) Lightly toast the buns.CandleCafe. by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. . visit them for real. and grill until softened. and deveined ½ to ¾ cup herbed vinaigrette (recipe follows) 1 large Vidalia onion. seeded. cut into 4 thick slices 4 whole wheat buns 1 ripe tomato. about 5 minutes a side. Serve with catsup or any favorite Visit the Candle Café online at www.

The dressing will keep in the refrigerator. Visit the Candle Café online at www. tightly covered. Taste and adjust the seasonings. for up to 10 days. visit them for real. . by Joy Pierson and Bart Potenza with Barbara Scott-Goodman.18a. Herbed Vinaigrette PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES MAKES 3 CUPS 2 cups extra-virgin olive oil 1 cup white wine vinegar 1 ½ teaspoons sea salt 1 teaspoon freshly ground black pepper ¼ cup fresh lemon juice ¼ cup chopped parsley 2 tablespoons chopped fresh or 1 tablespoon dried oregano 2 tablespoons chopped fresh or 1 tablespoon dried tarragon 2 tablespoons chopped fresh or 1 tablespoon dried thyme 1 tablespoon whole-grain Dijon mustard Put all of the ingredients in a blender and blend until well combined. Source The Candle Café Cookbook. If you’re in

and syrup in a blender.19. . Grind to a fine powder in a clean coffee grinder. until well chilled. Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight. They aren’t cheap. and online. but when you taste a dessert made from real vanilla instead of extract or flavoring. by Jeff Rogers. don’t tell them the recipe at first – just watch their reaction. When you make this for guests. Your coffee grinder and your entire home will smell wonderful for hours after grinding the vanilla beans. Source Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights. Serve immediately or transfer to airtight containers and store in the freezer until ready to use. Combine the cashews. Vanilla Vice Cream PREP TIME: 10 MINUTES FREEZING TIME: 1-2 HOURS MAKES 1 QUART 2 vanilla beans 2 cups organic cashews or cashew pieces 2 cups purified water 1 cup maple syrup Cut the vanilla beans into small pieces. water. and that it comes without any of the stuffiness or feelings of bloat that many people experience after eating traditional ice cream. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Blend on high until silky smooth. you’ll understand why. Comments Vanilla beans are available in many health food stores and “gourmet” food stores. at least 1 minute. Everyone who first tastes a Vice Cream is astonished – both at the taste and texture.

Pour into a bowl. and chill for 4 hours. Chocolate Decadence Pudding PREP TIME: 15 MINUTES COOKING TIME: 30 MINUTES SERVES 3-4 ½ cup unsweetened cocoa powder (Wonderslim) ¾ cup sugar 3 tablespoons cornstarch 3 cups soymilk 1 ½ teaspoon vanilla With a whisk. cover with plastic wrap. author of The McDougall Quick & Easy Cookbook. sugar. stirring constantly until thickened.20. cornstarch. combine cocoa. M. Bring to a boil over medium-low heat. and milk in a medium saucepan. Source Heather McDougall with John McDougall.D. Remove from heat and add vanilla.. .

In a small bowl. and sliced about ¼ inch thick 3 tablespoons maple syrup 1 teaspoon lemon juice 1 tablespoon unbleached flour 1 teaspoon cinnamon ¼ teaspoon grated nutmeg Sift the flours. cinnamon. If you’re in Manhattan. combine the apples.CandleCafe. Add the filling into the pie shell. put into a bowl. Roll one out into a circle with a ½-inch thickness. then trim any excess and crimp the edges. Apple Pie PREP TIME: 60 MINUTES COOKING TIME: 90 MINUTES SERVES 6-8 CRUST 1 cup whole wheat pastry flour 1 cup unbleached flour ½ teaspoon ground cinnamon 1/3 cup cold safflower oil or coconut butter 1/3 cup ice water FILLING 4 cups tart apples. Preheat the oven to 350° F. mix together the flour. Cut 3 slits in the top crust. Bake for 1 ½ hours.21. and let it rest in the refrigerator for 30 minutes. In a large bowl. or until the piecrust is golden. then toss with the apple mixture. Roll out the second ball of dough into a circle large enough to cover the pie. Press into an 8inch pie pan and trim. cored. peeled. visit them for real. . Visit the Candle Café online at www. Roll up the dough. Add the ice water gradually to the mixture while continuing to mix the dough. cinnamon and salt into a medium bowl. Source The Candle Café Cookbook. by Joy Pierson and Bart Potenza with Barbara leaving ½ inch all around. Continue to mix until the dough is firm but not flaky. Top the pie with the dough. Add the oil and mix well. and lemon juice. Form the dough into 2 balls. maple syrup. and nutmeg.

Sign up to vote on this title
UsefulNot useful