Ellen White's Health Food Revolution
Desserts and Drinks
DESSERTS AND SWEET TREATS
&DRINKS (Below the Desserts)
Apple Duff (Irish)
Apple Pudding Cake (German)
Beaver Tails (like donuts)
Bumbleberry Corn Cake (vegan and wheat-free)
Carob-Peanut Butter Energy Balls
Fudgy Vegan Carob-Peanut Butter Muffins- made with roasted carob powder, quick oats, peanut butter, flour. Yummy like a cupcake.
Kutchinto Rice Cake Dessert (Filipino)
Lemon Tarts with Cookie Pie Crust Shells (vegan)
Living Brownies (Raw Vegan)
Maple Walnut Choc Chip Cookies (Healthy Brain Cookies)
Mixed Berry Galette (Open-Face Bumbleberry Pie)
Old Fashioned Yeast-Raised Plum Loaf (By Wyona Hertwig)
Pumpkin Cheese Cake (Healthy Choices recipe by Dr. D. Blaney)
Tofu Cheesecake (By Wyona Hertwig)
DRINKS
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Pecan Nut "Meatballs" Recipe (dairy-free, egg-free)
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Lentil Roast, a Healthy Choices Vegan Recipe by Dr. Darlene Blaney, PhD Nutritionist
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Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)
Delicious Vegan "Pumpkin Cheesecake" This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie! For the Crust: 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs) 1 cup/120 g Raw Walnuts, ground fine 1/3 cup/72 g Grape Seed Oil 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup Mix ingredients together in a mixing bowl. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling. OR Ginger Snap Crust: this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great id...
Recipe for Nuteena-like Sandwich Spread (Vegan) (Gluten-free)
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Quinoa Salad from Healthy Choices with Dr. Darlene Blaney (and a Bonus Quinoa Thai Salad Recipe)
Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist. It is a simple recipe, but delicious! And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals! HEALTHY CHOICES QUINOA SALAD 2 1/2 C. Water 1 1/2 C. Quinoa 1/2 tsp. Celtic Sea Salt Wash quinoa very well in fine-mesh colander under running water. Bring water to boil. Add Sea Salt and Quinoa. Cover and simmer for approximately 15 minutes until water is absorbed. Remove from heat and chill. Add to the Salad: 1/2 C. Sliced Green Onion (or Chives) 1/2 C. Sliced Black Olives 1 Medium Ripe Tomato, diced 1/2 C. Cucumber, diced 1 Red or Orange Bell Pepper, seeded and diced Dressing: 1/3 C. Olive Oil 2 T. Lemon Juice 1/2 tsp. Garlic Powde...
Shirley's Sweet and Sour Sauce
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100 Ways to Thicken Homemade Vegan Soup
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Blueberry-Hibiscus Latte
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Holiday Brunch Menu Ideas
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Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)
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