Balsamic Vinaigrette OR Italian Dressing

(inspired by Minimalist Baker cookbook by Dana Shultz & Wegmans -Italian variation by Ann Pompa)

3 medjool dates
1/3 c. water
2/3 c. Balsamic Vinegar OR Red Wine or Cider vinegar for Italian
4 cloves garlic, peeled, sliced
3 t. Italian Seasoning
2 t. Dijon mustard for Italian Dressing
1 T. Lemon Juice (fresh about ½ lemon)
1-1 ½ t chia seed (ground chia seeds will thicken quicker or ¼ t. xanthan gum
*helps thicken the dressing which aids in adherence to ingredients

Place the dates & water into a small blender container; soak for 20 minutes. Blend until smooth. Add
remaining ingredients blend thoroughly. Use a funnel and spatula to pour into a bottle. Label and date
the bottle. Store in the refrigerator; this will hold up to 1 month in the fridge.

4 Bean Salad (from Ann’s kitchen)

1 – 15.5 oz. cans of each, rinsed and drained:
Green beans (NO salt added) Wegmans brand found in canned veggie aisle
Black Beans (NO salt added) Eden brand found in marketplace area in Wegmans
Kidney Beans (NO salt added) Eden brand found in marketplace area in Wegmans
Garbanzo Beans (NO salt added) Eden brand found in marketplace area in Wegmans
1 med. red onion, chopped
1 small or ½ lg. head of red cabbage, shredded
1 recipe Italian dressing (above)

Place all ingredients in a large casserole dish or storage container. Stir to mix. Best when marinated 8
hours. Makes a great snack or side dish with meal.
Classic Hummus (from Ann’s kitchen)
1 can garbanzo beans (no salt) drain, RESERVE ¼ c. liquid
1 clove garlic, diced
1 T. lemon juice
1 t. cumin
¼ t. cayenne

Place all ingredients except reserved liquid into a food processor. Add reserved liquid as
needed. Feel free to try different things; i.e. dill & cucumber instead of spices and lemon juice,
cinnamon & maple syrup instead of spices and lemon juice.

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Hummus Dressing (from Ann’s kitchen)
½ c. hummus
½ t. paprika
½ t. garlic powder
1/3 c. cold veggie broth
½ T. maple syrup
1 t. white vinegar or rice vinegar
1 t. spicy brown mustard
1 t. coconut aminos or liquid aminos

Place all ingredients in a bowl and whisk until blended. For an added kick add sriracha sauce.

Kale Chips (from Ann’s kitchen)

1-2 bunches Curly Kale

Wash and dry your kale as per the demo instructions. Ensure the kale is completely dry or it will come
out chewy not crunchy. Tear the kale into (approximately) 3” x 3” pieces.
Place the kale in single layer on a baking sheet. Preheat oven to 250⁰. When oven is ready, place the
pan in the oven and bake for approximately 30 minutes. Remove and cool. Enjoy!

Baked Chick Peas (from Ann’s kitchen)

Chick peas (cooked) or canned (no salt)
cinnamon or other salt & sugar free seasoning (ranch – apple cider, dill, garlic and onion powder)

Preheat oven to 425⁰. Drain & rinse chick peas. Place the chick peas on a lint free towel and roll dry.
Remove any loose skins that come off. Place the chick peas on a baking sheet with edges. When
preheated place pan in oven and bake for about 30 minutes. Remove from oven, place in a bowl and
toss with seasonings. Return to oven for 15 minutes.
Jen’s Fresh and Spicy Salsa (from www.allrecipes.com by Jenny Jenn)
5-6 Roma tomatoes, seeded & chopped
10 scallions or 1 lg. red onion
2 jalapeno peppers, seeded
¼ c. cilantro, fresh, chopped
2 T. lime juice
2 T. hot pepper sauce
1 t. black pepper
1 t. garlic powder

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Grain Bowl (inspired by Christopher’s Kitchen Power Bowl)
3 c. Cooked Quinoa
Sautéed veggies
Greens of choice, chopped
1 ½ c. Beans of choice (garbanzo)
1 can Beets, no salt, sliced, reserve liquid
Hummus dressing

Place quinoa and water/broth in a saucepan, bring to a boil, reduce heat, set timer for 15 minutes and
cover. Stir once or twice. All liquid should be absorbed. Place quinoa in bottom of large salad bowl.
Cover with some sautéed veggies, add greens, sprinkle with beans and dressing.

Besto Pesto (from Ann Esselstyn)

15 oz. can Cannellini Beans*, rinsed and drained (I think canned work better than cooked at home)
2 cloves Garlic ¼ c. Nutritional Yeast zest of
½ lemon (grate ½ of an uncut lemon)
¼ c. Lemon Juice – fresh
1 c. Basil - fresh chopped

Blend in a food processor until smooth. Serve over pasta, use as a dip or add milk and use as a dressing.
* Eden Brand has no salt added – found in Wegman’s Fresh Market Section)
Cook Whole grain Pasta according to package directions. Make a salad with fixin’s of your choice.

Sautéed Veggies w/ Whole Grain Pasta

Boil water for pasta and cook per package instructions. Drain/rinse the pasta . Return to pan.
Meanwhile, Reheat sautéed veggies. (microwave is fine). Add to the drained pasta/ Gently
stir the Besto Pesto in to incorporate. Serve.

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Colorful Rice & Lentils (modified from a recipe in Ann Esselstyn’s cookbook) Serves 4-6

1 red onion, chopped

1 large or 6 oz. small Portobello mushrooms, chopped
1 – 16 oz. bag frozen peas and carrots
4 c. cooked brown rice (about 2 cups uncooked)
½ c. lentils – you choice of color, cook to package directions, set aside
1 T. Liquid Aminos (1080mg Na) or Tamari 50%LS (490mg Na) OR Coconut Aminos (135mg Na) chopped
fresh parsley

Combine mushrooms & onion in a skillet with a little water or white wine to sauté about 5 minutes.
Add 1-2 T. Aminos or Tamari and a little water if needed. Add frozen peas and carrots; heat through.
Add cooked rice and lentils and another tablespoon of Aminos or Tamari if desired.

Fruit Sorbet (inspired by Swirlio and 3 Natives Acai Bowls) Serves: 8

1 c. frozen red raspberries*

1 c. frozen pineapple*
1 c. frozen mangos*
1 c. frozen peaches*
1 ripe banana
1 c. frozen cherries*
1 c. frozen blueberries*
½ c. coconut water or beet juice or orange juice (as needed)

Choose whichever fruits you like. Place the fruits on the counter at room temp for 30 approx.minutes.
The banana is optional too, but gives the sorbet its creamy texture. Use just enough liquid to make the
food processor work. If the fruit has thawed to the correct temperature, you do not need the liquid.
Place the ingredients in a food processor, blend until creamy smooth. Enjoy! Leftovers can go back in
the freezer for a snack or dessert.

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