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Gingerbread Man Cookies

A strong blender such as a Vita Mix or BlendTec, or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.

25 small pitted dates

2 1/4 cups white wheat flour, sifted

2 t baking powder

1/4 t sea salt

1 1/2 t powdered ginger

1 t cinnamon

1/4 t cloves

1/3 cup molasses

1 cup raw cashews

1 t vanilla

Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper.  Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Bake for 10 minutes at 350 degrees.

Cranberry Relish Salad

From Whole Food American Favorites

This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates.  Cut down on the walnuts if you need to cut back on the fat.

1 medium Fuji apple

1 cup raw cranberries

8 small pitted dates

1/4 cup walnuts

Chop all ingredients in a food processor to a relish consistency.

Whole Food Hummus

1/4 cups brown sesame seeds

2 1/2 cups chick peas/garbanzo beans*

3 T fresh lemon juice

2 cloves garlic, minced

1 t cumin powder

1/4 – 1/2 t paprika

Sea salt

 

Grind sesame seeds in a coffee grinder until sticky. Add to food processor work bowl along with all other ingredients. Process to creamy consistency. Add broth or water if needed to thin. Salt to taste.

*Home cooked beans make this taste so much better!  To cook beans from scratch, soak dry beans in water to cover for 8 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 – 8 hours. 

 

Carrot Salad Sandwich

Makes 2 sandwiches

1 small carrot, grated
2 tablespoons chopped pecans
1–2 tablespoons finely chopped red onion
1 teaspoon maple syrup
Vegan mayo
Mustard
Alfalfa sprouts
Avocado
Sliced tomato

Mix together grated carrot, pecans, red onion, maple syrup, and vegan mayo.

Spread two slices of whole grain bread with avocado and mustard. Pile the carrot mixture on one slice of bread and top with tomato and alfalfa sprouts.

Top with second slice of bread, or have it open-faced with a lettuce leaf or spinach. Food for Life Ezekiel 4:9 sesame-flavored bread is excellent! However, for best flavor, this bread is best lightly toasted.

BBQ Vegetable Wraps

BBQ Veggie Wrap

BBQ Veggie Wrap

1 cup brown lentil, uncooked

2 onions, sliced

1 pound cremini mushrooms, thinly sliced

6 cups small broccoli florets

Blender BBQ Sauce (or other), as needed

Ezekiel Sprouted Wheat Tortillas

   (or other whole wheat tortilla or wrap)

Avocado

Prepared Mustard

Creamy Tahini Dressing (see dressings)

Boil 2 cups water in medium saucepan. Add lentils, lower heat, and simmer 25 minutes until tender. Add additional water if needed. Sauté onions in 2  tablespoons water until soft and start to brown. Add mushrooms and cook stirring until mushrooms begin to soften. Add broccoli florets and cook stirring often until tender.  Stir in BBQ sauce and mix well.  Spread a layer of avocado over whole wheat tortilla. Spread on mustard as desired. Add 1 cup or more of the BBQ vegetable mixture. Spread evenly over tortilla, drizzle on 1 – 2 tablespoons of Creamy Tahini Dressing, roll up and serve immediately. Alternately, you could leave the dressing out of the wrap, top the wrap with shredded lettuce and top with dressing.

 

Creamy Potato Salad

From Whole Food American Favorites (Revised from Whole Food Goodness)

3 lbs red potatoes, scrubbed and cut into bite size pieces
Juice of two lemons
1 Tbsp apple cider vinegar
2/3 cup water
1/4 cup raw cashew pieces
1/4 cup raw sunflower seeds
1/4 cup sesame seeds
1 t mustard powder
1 tsp Real Salt or sea salt
1 bunch green onions, including some of the green
2 cups sliced celery
2 cans kidney beans, drained
1/4 cup chopped fresh dill
 
Cook potato chunks in boiling water to cover until tender. Drain well and rinse with cold water to stop cooking. Set aside to continue to cool.
Blend lemon juice through salt in a *strong blender on high until smooth.
When potatoes are cool, toss in onions, celery, beans, and dill. Add dressing and mix well. Chill and serve. Yields 10 cups.
 

*If you don’t have a strong blender such as a VitaMix or Blendtec, soak the nuts and seeds in the liquid ingredients for a few hours to soften and ease blending.

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“Thank you April for your cookbook. We have been using your recipes for about 10 weeks now and I’ve lost 25 pounds. We’ve not been perfect but darn near. Best of all, I’m feeling healthier and I don’t feel deprived.” Rob - Pocatello, Idaho
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“I’ve been using the recipes in your cookbooks. I love the Spicy pumpkin soup and your mustard potatoes…. yum! I cook up a batch of the potatoes and freeze them to use for meals for my brother. Usually potatoes get mushy in the freezer but these seem to be OK. I tried the Peppermint Patty’s and really liked them too! Thanks!”  K. Page, St. George, Utah
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“I just love your cookbooks! I’ve been gradually working towards a plant based diet since about 2012 and have used a few really good cookbooks – the happy herbivore books, the China Study Books, Engine 2 etc — which all gave me a great foundation for this approach. Your cookbooks have offered new ways of seeing some of the recipes . I’ve made a few of the deserts, some of the loafs, and breakfasts. Great use of herbs and spices, and I like the fact that the ingredients are very simple to use. ” Thanks again, Sue

Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

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(801)-719-6028