Spicy Mustard Coleslaw

I love coleslaw, but it's usually made with high fat mayo dressing. I came up with this to satisfy my coleslaw craving without all the fat. This is quick, tasty and nutrient dense. Cabbage is one of the cruciferous powerhouses we all should eat more of.

Spicy Mustard Coleslaw

1/2 head cabbage, shredded

1 carrot, shredded

20 oz. can pineapple chunks in juice, drained, reserve juice

1/4 c. raw sunflower seeds

1 tsp. caraway seeds

Combine in bowl. In a measuring cup combine:

1/4 c. of the reserved pineapple juice

1/4 c. meijer organics spicy brown mustard

Pour dressing over salad, toss, chill.

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Savory Baked Garbanzo Beans with Quinoa

This is a simple yet nutrient and protein packed meal. People often worry whether vegetarians get enough protein, but that isn't a problem. Quinoa is a very high quality complete protein. Some quinoa needs to be well rinsed before using to remove the bitter tasting saponin coating. I use organic Ancient Harvest quinoa which is pre-rinsed and ready to cook. If you have a rice cooker, you can cook the quinoa in it while the garbanzos bake in the oven, or you could cook the garbanzos in the crockpot if you have one and don't want to heat the kitchen up.

Savory Baked Garbanzo Beans with Quinoa

Preheat oven to 350. In small pan combine:

1 onion, diced

1/2 of a red pepper, diced

1/2 of a green pepper, diced

2 cloves garlic, minced

Cook in 1 T. olive oil about 10 min. till tender. Mix with

3 tomatoes, diced

1 small zucchini, diced

1 1/2 c. cooked garbanzo beans (or you can use 1 can rinsed and drained)

1/2 tsp. sea salt

1 tsp. each basil and rosemary

1/4 tsp. black pepper

Pour into a glass baking dish and bake covered for 45 min. While this is baking cook quinoa. If using a rice cooker use 1 part quinoa to 2 parts water or broth and cook as you would rice.

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Tangy Cauliflower Salad

I love salads of all kinds; greens, veggies, beans or fruit. Since reading Eat To Live by Joel Fuhrman, M.D. I have been trying to incorporate even more raw veggies into my daily diet. There are so many ways to combine them into salad that you don't ever have to be bored or eat the same thing day after day. It's funny, we vegetarians often get looked down on as being only salad eaters, when in fact salads are one of the healthiest things to eat- assuming it's not an iceburg lettuce salad. Cauliflower, a cruciferous vegetable is a nutritional powerhouse. Studies have shown it protects against cancer, heart disease and arthritis. Combining veggies of different colors ensures that you get lots of different phytonutrients to help protect against disease. And just because it's good for you doesn't mean it can't taste good. Once your palate is cleared of the chemicals in processed food you can appreciate how delicious real, healthy food is. In my recipe I used homemade blueberry-basil vinegar, but you can sub any kind you like. Basil has a tendancy to oxidize, so chop it fresh when serving.

Tangy Cauliflower Salad

Combine:

1 small head cauliflower, chopped

1/2 of a red pepper, diced

1/4 c. finely diced red onion

1 tomato, diced

1 1/2 c. cooked black beans (you can use 1 can- rinsed and drained if desired)

For dressing combine:

1/8 c. olive oil

1/8 c. vinegar of your choice

1/8 tsp. each-dry mustard, sea salt, oregano, basil, garlic

pinch black pepper

Pour dressing over veggies, toss to mix, chill 1-2 hrs.

Serve with chopped fresh basil sprinkled over the top.

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Lemon Garlic Green Beans with Cashews

Simple whole foods offer the most nutrition, the most value for your money, and the most satisfying flavors. This easy to prepare dish is packed with vitamins c and k, folate, calcium, manganese, magnesium, potassium, iron, protein and fiber. Vegetarian or not, your body will thank you for all the nutrients. And your mouth will thank you for the taste.

Lemon Garlic Green Beans with Cashews

1 lb. fresh green beans

1 clove garlic, minced

juice of half of a lemon

handful of raw cashews

Place beans in steamer basket, sprinkle with minced garlic and steam 10 min.

When serving- sprinkle with cashews and squeeze lemon juice over beans. Garnish with slice of lemon.

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Strawberry Surprise Muffins

I had a large number of bananas that were getting overripe, as well as some fresh strawberries, so I came up with this recipe. Buried in each banana and chocolate muffin is a strawberry. I garnished them with a drizzle of dark chocolate and some fresh spearmint leaves from my garden. I use only nondutched cocoa when I bake. Dutched cocoa has been treated with an alkali which destroys the rich flavor as well as the antioxidants.
These muffins were a yummy treat for the holiday. Tomorrow will be back to healthier fare.

Strawberry Surprise Muffins

Wash and remove tops from 20 small strawberries, set aside. Preheat oven to 350.

In a medium bowl combine:

1/2 c. organic unsweetened applesauce

2 T. organic butter

1 c. cane sugar

1 egg

1 tsp. vanilla extract

4 very ripe bananas, mashed

Mix well, then add:

1 c. whole wheat pastry flour

1/2 c. all-purpose flour

1 1/2 tsp. nonaluminum baking powder

1 tsp. baking soda

1/2 tsp. sea salt

Mix well, divide batter in half. To one half of the batter add:

1/4 c. non-dutched cocoa.

Mix well. In a greased muffin pan put about 1 1/2 T. of cocoa batter into each of 20 cups. Place 1 small strawberry or half of a large one into each muffin cup. Top with 1 1/2 T. of the banana batter. Bake 350 for 25-30 min. till they test done with a toothpick.

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Grilled Peaches

This is a great simple dessert for a cookout. Grilling really brings out the taste of the peaches, and I topped it with a rare scoop of vanilla ice cream. I use Haagen-Dazs vanilla icecream. It's not organic, but it is the only icecream I have found that does not contain questionable ingredients. It only contains cream, skim milk, sugar, egg yolks and vanilla extract. No fake chemical flavoring, gums, soy lecithin, and most importantly no carrageenan. Carrageenan is extracted from seaweed using chemicals, then added as a cheap thickener to many dairy products. Studies have linked it to inflammatory bowel disease, gastro-intestinal ulcers and gastro-intestinal cancer. If my daughter or I eat anything with carrageenan in it we get terrible stomacheaches, so we avoid it.

Grilled Peaches

6 peaches, halved, pits removed

2-3 T. honey

pinch cinnamon

ice cream if desired

Place peaches cut side down on hot grill 2-3 min. to get grill marks, then place on heavy foil. Drizzle with honey and sprinkle with cinnamon, seal up foil into a large packet, grill 8-10 min. on med. heat. Serve with a scoop of vanilla ice cream if desired, spoon peach juices over top. Serves 6.

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Strawberry-Orange Spinach Salad

This salad is as yummy as it is pretty. In fact, I ate it for breakfast. Spinach, strawberries and oranges are nutrient dense superfoods that we all should eat more of. One cup of raw spinach contains nearly 200% of the daily value of vitamin k-which is important for bone health, along with being a good source of calcium and potassium. Strawberries help protect against macular degeneration. Spinach, strawberries and oranges all contain phytonutrients that protect against cancer, heart disease and osteoporosis. Oranges alone have over 170 different phytonutrients. These can't be replicated in a vitamin pill, which is why it's so important to skip the supplements and get your nutrition from whole foods. This recipe makes enough for 1 salad, with enough salad dressing for 3-4 salads and it keeps well in the fridge for 3-4 days.

Strawberry-Orange Spinach Salad

1 1/2 c. spinach

5 strawberries, halved

1 orange-zest it, then juice 1/2 of it and section the other half of it

Place spinach, strawberries and orange sections in bowl, sprinkle zest over top.

Combine to make dressing:

2 T. orange juice

1/2 T. olive oil

pinch of sea salt

1/2 tsp. rice vinegar

Spoon dressing over salad and chill any leftover dressing.

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Vegetarian Vegetable Noodle Soup

One of my twin daughters has been home sick with a bad cold, so today is another soup recipe. She is the meat eater and unfortunately gets sick much more often than my vegetarian daughter. So to help her get well I've been making lots of soup this last week, all of course vegetarian. Carrots, celery, onions, garlic and green beans all loaded with healthy nutrients, and homemade or good quality store bought organic broth are comforting when you are under the weather. I garnished this with a few sprigs of fresh dill from my backyard. This makes a large pot of soup and it disappears quickly at my house.

Vegetarian Vegetable Soup

Place in large pot and bring to boil:

8 c. vegetable broth

4 c. water

1 lb. celery, diced

1 onion, diced

Simmer 15 min. then add:

1 lb. carrots, diced

2 cloves garlic, minced

1 c. cut green beans (can use fresh or frozen)

Simmer 15 min. then add:

8 oz. alphabet noodles

Cook 7-8 min. till noodles are tender. Garnish with sprigs of fresh dill.

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Adzuki Bean Paprikash Recipe

Adzuki beans are my favorite, they are creamy, delicious, and highly nutritious. Hungarian food is also delicious, so I came up with this recipe for a vegetarian paprikash using my favorite beans. Be warned, my recipe makes alot, so you may want to cut it in half.

Adzuki Bean Paprikash

1 c. adzuki beans, soaked overnight, drained and rinsed, then simmered in fresh water for about 45 min. till tender. Drain and set aside.

Dice 1 tomato and some fresh chives, set aside.

While cooking a 12 oz. bag of whole wheat noodles also:

In 1 T. olive oil cook

1 onion, diced

about 10 min. then add

2 cloves garlic, minced

2 T. paprika

1 tsp. sea salt and 1/4 tsp. pepper

2 c. vegetable broth

Cook about 5 min. Mix together:

1/2 c. sour cream

1/4 c. all-purpose flour

add to this about 1/2 c. of the broth from the pan, stir till creamy then add to the pan. Then stir in the drained adzuki beans. Serve over the drained noodles, topped with diced tomato and chives.

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Granola Balls Recipe

Vegetarians are known for eating granola, but often the granola they eat comes in the form of highly processed commercial granola bars. These homemade granola cookies are very quick to make since they do not require cooking. They are loaded with healthy raw nuts and dried fruit, so they are a nutrient dense, energy packed, quick snack. If you leave out the few chocolate chips I call for, they also contain no sugar,(but I have to satisfy the chocolate craving once in a while). Raw brazil nuts are an excellent source of selenium which is a known immune booster and cancer preventative, and raw sunflower seeds and almond butter contain lots of vitamin e, also a known cancer preventative when eaten in food and not as a synthetic supplement. Raw nuts should be stored in the freezer till you are ready to use them.

Granola Balls

In food processor grind till fine:

1/2 cup raw brazil nuts

1/4 cup raw almonds

1/4 cup raw sunflower seeds

In a separate bowl mix:

3-4 T. raw almond butter

1/4 tsp. real vanilla extract

1 T. organic non-dutched cocoa

Then add the

nuts

1/2 cup dried blueberries

1 T. shredded coconut

1/4 cup dark chocolate chips

Mix well, roll into balls the size of a small walnut. Enjoy, or if time allows chill - they taste great cold.

This recipe has been entered at

http://www.gelskitchen.com/blog/no-time-to-cook/nttc-may-2009-chocolate-challenge/

If you have a great chocolate recipe that takes under 20 min. enter her no time to cook challenge!

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Healthy Eating

Came across this article about eating healthy by a vegetarian athlete and it should be read by anyone who eats!

http://www.nomeatathlete.com/miscellaneous/junk-food-isnt-healthy-health-food-isnt-healthy/

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Potato Broccoli Soup with Chives

This recipe has been linked on Foodista, the online cooking encyclopedia.
It's been a cold rainy day today and nothing brightens things up like a good pot of vegetarian soup. Once again I am using my fresh chives since they are still blooming. They add a nice flavor to the potatoes and broccoli.

Potato Broccoli Soup with Chives

2 c. water

4 c. vegetable broth

4 large potatoes, peeled and diced

2 cloves garlic, minced

1 head broccoli, chopped (including stems)

1 tsp. sea salt, dash pepper

Place ingredients in pan and bring to boil. Simmer 20 min. Remove a few potato and broccoli chunks, use stick blender to puree the rest, put chunks back in. Stir in

1/2 c. skim milk

1 1/2 c. shredded cheddar

Remove from heat and stir till melted. Garnish with chopped fresh chives and chive florets.

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Quick Tomato Basil Soup Recipe

Nearly everyone loves tomato soup, and it tastes so much better when it doesn't come from a can. Also when you make your own you avoid high fructose corn syrup, msg and other nasties.
It is even better late in the summer when the fresh sun-ripened tomatoes are ready. My recipe serves 4; me and 3 of my teens devoured this.

Quick Tomato Soup

28 oz. can organic diced tomatoes

2 c. skim milk

1/3 c. packed fresh chopped basil

Heat ingredients in pan over low-med. heat, puree with stick blender, garnish with a few whole fresh basil leaves.

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Hashbrowns with Chive Flowers and Mini-Quiche

I rarely fry things, but I had a craving for hashbrowns and since my chives are blooming I couldn't resist. The pretty purple flowers are more pungent than the mild green leaves of the chive plant and they pair well with potatoes. Instead of making an omelet to go with the hashbrowns I decided to bake the eggs in a mini-muffin pan to create mini-quiches. The result was a very pretty and tasty vegetarian meal.

Hashbrowns with Chive Flowers

2 potatoes, partially cooked and shredded( I boiled them for about 15 min., then shredded)

salt and pepper to taste

Place in oiled or buttered skillet and cook about 10 min. over low-med. heat till bottom is browned, flip and cook another 10 min. till browned. Split a chive flower into florets and sprinkle over top along with some chopped chive leaves. Garnish with a whole chive flower.

Mini-Quiche

Preheat oven to 350. In 1 T. olive oil, cook

1/2 red pepper, diced

1 clove garlic, minced

3-4 min. then add

1 diced tomato

and cook about 5 min. more. Mix into:

3 eggs

1/4 c. skim milk

2 T. chopped fresh basil

1 T. chopped fresh chives

salt and pepper to taste

Pour into greased mini-muffin pan and bake 15-17 min. Makes 12.

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Key Lime Pie Recipe and the dangers of soy

I wanted to make a key lime pie because I've never tried one. All of the recipes I could find had lots of fat, using eggs and cream cheese, or else they used heavily processed vegan cream cheese, pudding mix, and soy ingredients. I adapted this pie from a PETA recipe and I unveganized it because I do not use soy milk.

Fermented soy has been safely used for hundreds of years. Proponents of soy point to the Japanese people who consumed it and were healthier, but conveniently overlook the fact that those Japanese were consuming only fermented soy-they didn't eat soy that wasn't fermented, or processed foods containing it such as soy milk, tvp, soyburgers and dogs, or cookies, crackers and other items containing soy protein isolates, soy oil or soy lectithin. They also didn't consume soy that was genetically engineered as most soy is today.

Unfermented soy contains phytic acid which blocks absorption of nutrients like iron, calcium and magnesium and puts you at risk for mineral deficiencies. It contains trypsin inhibitors which block enzymes crucial for digestion, increases the body's need for vitamin b 12, and contains phytoestrogens that may be linked to breast cancer and thyroid problems. The only soy safe to consume is organic soy that has been fermented such as soy sauce, miso and tempeh.

I used Meijer Organics graham crackers to make the crust, because they contain no trans fats, high fructose corn syrup, soy lecithin, or other nasty ingredients. I use very few processed foods, but for those I use, I carefully read the ingredients list- it is the only part of the label that matters.

Key Lime Pie

crust:

Preheat oven to 350, mix together:

1 sleeve graham crackers, crushed

3 T. sugar

1/3 c. organic butter, melted

Press into 9" pie plate and bake 10 min. cool.

filling:

1/4 c. key lime juice

2 1/2 c. skim milk

1 c. sugar

5 T. organic cornstarch

2 tsp. lime zest

Mix all ingredients in small pan, cook and stir over med. heat till thickened. Cool slightly and pour into pie shell. chill.

topping:(optional)

1 c. heavy cream

1/4 c. confectioners sugar

1/2 tsp. vanilla extract

Whip cream till it begins to thicken, add sugar and vanilla, whip till stiff.

Spoon around edge of pie and sprinkle with additional lime zest.

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Vegan Stuffed Pepper Recipe

Stuffed peppers are one of the easiest things to cook vegan. Red peppers are the most nutritious- they have more vitamin c, beta carotene and phytonutrients than other peppers because they are the most mature, giving them time to develop all their nutrients. They are also the sweetest, which makes them my favorite, and they pair well with onions, garlic, and basil which are also nutritional powerhouses.

Stuffed Peppers

Preheat oven to 350. In 1 T. olive oil, sweat

1 onion, diced

1 clove garlic, minced

about 1o min. till tender. Mix with:

1 1/2 c. cooked brown rice

handfull of chopped fresh basil

1 small tomato, diced

sea salt and pepper to taste

Stuff into

2 large or 3 small red peppers, tops removed and seeded

Place in baking dish, pour 1c. spaghetti sauce over and bake 1 hr. covered.

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Thanks to Five Star Foodie

A quick shout out of thanks to http://fivestarfoodie.blogspot.com/ , I won a contest at her blog and she sent me a box of yummy all natural bagel crisps and foccacia sticks !

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Whole Wheat Bread Bowls

Bread bowls are fun and they can be filled with lots of things. I filled these with chili, but you can fill them with veggie stew, thick pea or potato soup, hummus, or any kind of dip. If you have a bread machine they are easy to make. My recipe makes 6.

Whole Wheat Bread Bowl Recipe

Place the following in bread machine:

1 1/4 c. water

1 3/4 c. whole wheat flour

1 c. white whole wheat flour

2 T. ground flaxseed

1 T. sugar

1 tsp. sea salt

1 1/2 tsp. yeast

Run through dough cycle, remove from machine and divide into 6 pieces. Pat or roll out into circles, place on greased upside down custard cups or small bowls on a baking sheet. Brush with olive oil, let rise about 20 min. Bake 375 for 15 min. and fill with whatever yummy stuff you desire.

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Portobello Mushrooms

New vegetarians often look for meat replacements to help with their transition to a meatless diet. Portobello mushrooms are a much healthier option than heavily processed soy burgers. They are great for cookouts since they can be grilled alongside the traditional burgers and the vegetarians don't get left out. Sometimes the meat eaters even eat these instead of their regular burger, a nice bonus. Portobellos are a good source of protein, folate, magnesium, selenium and fiber. Plus they taste great! I cooked mine indoors on a George Foreman grill since it was raining, and I also grilled a few slices of fresh pineapple.Yum!

Grilled Portobello Mushrooms

Mix together:

2 T. olive oil

2 T. balsamic vinegar

2 cloves garlic, minced

1 tsp. organic soy sauce

Fill caps of 2-3 large portobello mushrooms with marinade mix and refrigerate l hr. Grill over med. heat 4-6 minutes per side, or on George Foreman grill for about 6 minutes. Serve as is, or on a bun with lettuce and tomato and a slice of provolone cheese.

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Grilled Vegetables

During spring and summer it's easy to get the recommended nine servings or 4 1/2 cups of fruits and veggies in. Everything is so fresh and delicious. Grilled veggies (a serving each of asparagus and zucchini) on salad, a baked sweet potato, and a dish of strawberries for dessert and I've got 5 at just one meal. Making sure you get foods from every color group, and eating at least some foods raw each day ensures your body gets all the vitamins and phytonutrients it needs. Eating real food is so tasty it feels decadent!

Marinade Recipe for Grilled Vegetables

Combine:

1/4 c. olive oil

1/4 c. red wine vinegar

1 tsp. sea salt

1/4 tsp. lemon pepper seasoning

1/2 tsp. basil

1/2 tsp. oregano

1/2 tsp. onion powder

1/8 tsp. dried mustard

1/2" piece fresh ginger, grated

1 clove garlic, minced

Place veggies in a large ziploc baggie ( I used 2 lb. asparagus and 1 large zucchini, but bell peppers, onions, eggplant, mushrooms and cherry tomatoes all work well). Pour marinade over veggies, seal bag and shake to mix and coat. Refrigerate at least one hour. Cook in grill basket over med. flame 6-8 min., turn and cook additional 6-8 min. Serve as is or over salad.

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Mango, Dandelion and Violet Salad with Lime Dressing

Throughout most of history people ate a mostly vegetarian, local, organic, seasonal diet. After world war II when chemical fertilizers were created, factory farming became the norm and food began to travel longer distances. Food crops are now grown for their ability to withstand shipping rather than for nutrition. Plants such as dandelions that were once valued for nutrition are no longer eaten. People spend billions of dollars each year on chemicals to poison and destroy them. Then they spend more money on nutrient deficient iceburg lettuce to eat instead. Dandelions are one of the most nutrient dense foods on the planet, loaded with vitamins A, C, K, iron, potassium, calcium and zinc. They are good for digestion-which means you will be able to absorb nutrients better, and they are good for the liver- which helps clear toxins out of your body. Pick them young, before they flower for the least bitterness. Violets are also loaded with vitamins A and C, as well as phytonutrients. One half cup of violet leaves can contain as much vitamin C as three oranges. The late Eull Gibbons called them "nature's vitamin pill". The flowers are also edible, and look pretty in salad and suspended in ice cubes in lemonade. Springtime is a great time to add some of nature's superfoods to your diet.
This has become my new favorite salad, the combination of bitter dandelion, sweet mango and tart lime is perfect.

Mango, Dandelion and Violet Salad with Lime Dressing

Combine:

mixed greens of your choice

a handful of young dandelion greens

a handful of violet leaves

1 diced mango

a few violet flowers

Sprinkle the zest of 1 lime on this.

For dressing combine:

the juice of 1 lime

1 tsp. honey

1 T. olive oil

pinch of sea salt

pinch of poppy seeds

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Potato Lasagne Recipe

I came up with this to use up more of my huge potato haul from last week. It's sort of a cross between stuffed twice-baked potatoes and potato gnocci. Potatoes got a false bad rap from the low-carb/high meat diets that were popular a while back, but they are actually very good for you. Potatoes are a good source of fiber, b6, potassium and manganese. Just avoid frying them and loading them up with high fat dairy products. If you consume soy products, this recipe is easy to veganize.

Potato Lasagne

2 c. shredded reduced-fat cheddar cheese

12 lasagne noodles, cooked

6 large potatoes, cooked and mashed with:

1 tsp. sea salt

4 T. butter

1/2 c. skim milk

8 oz. light sour cream

6 green onions, chopped

Preheat oven to 350. Line a greased lasagne pan with 4 noodles, lay 1/2 the potato mixture over them and then 1/3 of the cheese. Lay 4 more noodles, the rest of the potatoes, and another 1/3 of the cheese. Lay the last 4 noodles and top with the last of the cheese. Cover with foil and bake 30-40 min.

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13 Things Every Healthy Kitchen Needs

I love kitchen gadgets and appliances. I've tried out more than my fair share of them over the years. Once the novelty wears off, most of them end up on a shelf in the basement. The ones on this list have earned a permanent place in my kitchen and are used almost daily. These must-haves make preparing healthy food simple and deserve a spot in every healthy kitchen, vegetarian or not.

1. Good Sharp Knife- this is hands down the most important tool of any kitchen. Vegetable choppers and slicing gadgets are more trouble than they are worth and cleaning them is time consuming. Chopping, slicing and dicing are faster and easier with a good sharp knife and cleanup is a breeze.
2. Garlic Press- garlic is antibacterial, antifungal and anticancer. Crushing it releases the active compounds. I use mine everyday.
3. Cast Iron Skillet- very important for vegetarians, cooking in an iron pan imparts iron into the food. Since vegetarians do not get iron from meat, they need alternative sources.
4. Blender/Smoothie Maker- very few of us eat enough raw dark green leafy vegetables-one of the keys to good health. They are loaded with nutrients and help prevent a host of diseases. A daily smoothie containing greens is an easy way for even the pickiest eater to boost intake. Smoothies are better than juicing because the whole fruit and vegetable are being consumed, so you are not wasting the nutritious pulp, which contains nutrients, fiber, and helps regulate blood sugar.
5. Bread Machine- the simplest way to get nutritious whole grain breads and rolls. You have control over the ingredients so you can avoid all the additives in store bought breads.
6. Citrus Juicer- fresh squeezed lemon and lime juice contain vitamin c and flavonoids. Drizzled on veggies it boosts nutrition while tasting great.
7. Citrus Grater- grated organic citrus peel is a nutritious addition to salads, veggies, whole grain cereals and baked goods. Do not grate the peel of non-organic citrus because it may contain dyes, waxes and pesticides.
8. Steamer- raw is best, but if you are going to cook veggies, steaming conserves the most nutrients.
9. Rice Cooker- makes it simple to cook perfect brown rice, and often comes with a steamer basket so you can steam veggies while your rice cooks.
10. Seed Sprouter- sprouts are highly nutritious and can be grown year-round in any kitchen.
11. Tea Ball/Infuser- easily mix and steep loose leaf teas and herbal teas for any need. I steep my homegrown organic chamomile tea and mints.
12. Food Processor- makes grinding nuts, pureeing soups and making hummus quick and simple.
13. Crock Pot- great way to have a healthy meal waiting for you at the end of a busy day and prevents you from making less healthy choices of junk or fast food.

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