Flax Balls

Flax Balls

Flax Balls. Roll in flax seeds and place on a cookies sheet lined with waxed paper.

  • 1/3 C flax Seeds
  • 2 C walnuts
  • 1 C raisins
  • 1 C shredded coconut
  • 1 tsp finnamon
  • 1/4 tsp salt
  • 1 Tbs flax oil
  • 2 Tbs maple syrup

Add all ingredients except flax seeds into a food processor and blend until it forms a coarse dough.  Spoon into two-bite sized balls.  Roll in flax seeds and place on a cookies sheet lined with waxed paper.  Refrigerate 1 hour.

 

Easy Flax Trail Mix

Easy Flax Trail Mix

Easy Flax Trail Mix with raisins, almonds, sunflower and flax seeds and pineapple.

  • 1C white raisins
  • 1C raw almonds
  • 1C raw sunflower seeds
  • 1/4C raw flax seeds
  • 1C dried pineapple, unsweetened

Mix ingredients, store in airtight container for up to two weeks.

 

Walnut Trail Mix

Walnut Trail Mix

Walnut Trail Mix with unsalted pumpkin seeds and dried cranberries.

  • 2 C walnut halves
  • 1 C unsalted pumpkin seeds
  • 1 C dried cranberries
  • 1 C chopped dried apricots
  • 1 C banana chips

Preheat oven to 350°F.

Arrange walnuts in a single layer on a large rimmed baking sheet. Bake in the center of oven until fragrant and toasted, about 8 to 10 minutes. Let cool.

In a large container, combine toasted walnuts with pumpkin seeds, dried cranberries, apricots, and banana chips.

Store walnut trail mix in an airtight container for up to 5 days.

 

Roasted Brussels Sprouts with Walnuts

Roasted Brussels Sprouts with Walnuts

Roasted Brussels Sprouts with Walnuts and Parmesean cheese.

  • 1 stalk of Brussels sprouts (or about two pounds of sprouts)
  • 2 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 1/2 C chopped walnuts
  • 1/4 C finely grated Parmesean cheese

Preheat oven to 375°F.

Take brussels sprouts off the stem, wash, and rip off outside leaves.  Chop sprouts until they are a uniform size, leaving the small ones whole and possibly cutting the larger ones into eighths.

Boil brussels sprouts for 5 minutes. Pat dry.

Place brussels sprouts in roasting pan and pour in olive oil and vinegar and stir until sprouts are coated well. Salt and pepper to taste.

 

Stir Fried Sweet Soybeans

Stir Fried Sweet Soybeans. Easy to make, but with a great taste!

  • 16 oz frozen soybeans, podded
  • 1 red bell pepper, chopped
  • 1 Tbs extra virgin olive oil
  • ¼ C pineapple juice
  • Salt to taste
  • 3 Tbs slivered almonds

Heat oil in a skillet or wok. Add all ingredients. Stir fry until hot. Serve immediately.

 

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Soybean Succotash

Soybean Succotash

Soybean Succotash. Add the onion, corn and soy beans, and cook until lightly browned, stirring frequently.

  • 4 Tbs canola oil
  • 1 (12 oz) package frozen edamame (green soybeans), thawed
  • 1/2 onion, chopped
  • 1 (10 oz) can whole kernel corn, drained
  • season salt to taste

Heat oil in a large skillet over medium heat. Add the onion, corn and soy beans, and cook until lightly browned, stirring frequently. Season to taste with seasoned salt.

 

Creamed Tofu Spinach

Creamed Tofu Spinach

Creamed Tofu Spinach with tofu, milk, cheese and garlic powder.

  • 3 tsp olive oil
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1 lb fresh spinach, washed and chopped
  • 6 oz firm tofu
  • 1/4 C soy milk
  • 1/4 C Parmesan or Asiago cheese
  • garlic powder, to taste
  • salt and pepper, to taste

Heat olive oil in a large skillet over medium heat.  Stir in onion and garlic; cook until soft and translucent, but not brown. Add spinach; cook, stirring frequently, until wilted.

Place tofu, milk, cheese, garlic powder, salt, and pepper in a blender, and puree until smooth.

Stir pureed tofu into spinach. Cook until warmed through. Adjust seasonings, if desired, and serve.

 

Butternut Squash Salad

Butternut Squash Salad

Butternut Squash Salad with leaf lettuce and sunflower seeds.

  • 2 small acorn squash (about 2 pounds total)
  • 2 Tbs brown sugar
  • 2 Tbs olive oil
  • 4 C leaf lettuce (red-leaf, Boston, bibb, oak-leaf or a mixture)
  • 2 Tbs sunflower seeds
  • 4 tsp honey

Pierce the squash several times with a sharp knife to let the steam escape during cooking. Microwave each squash on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.

Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Place the pulp of the squash into a mixing bowl. Repeat with the second squash. There should be about 2 cups of pulp.  Sprinkle squash with the brown sugar and add the olive oil. Mix until smooth. Set aside to cool slightly.

Divide the lettuce amount on 4 salad plates. Top each with 1/2 C of the squash mixture, 1/2 Tbs sunflower seeds and 1 tsp honey. Serve immediately.

 

Pear Fennel Salad

Pear Fennel Salad

Pear Fennel Salad. Sprinkle with Parmesan cheese and walnuts.

  • 6 C mixed salad greens
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 2 medium pears, cored, quartered and thinly sliced
  • 2 Tbs Parmesan cheese, grated
  • 1/4 C toasted walnuts, coarsely chopped
  • 3 Tbs extra-virgin olive oil
  • 2 Tbs balsamic vinegar
  • pepper, to taste

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.

 

Apple Walnut Salad

Apple Walnut Salad

Apple Walnut Salad. Combine the brown sugar and cinnamon in a large bowl.

  • 3/4 C brown sugar
  • 1 tsp ground cinnamon
  • 1 (8 oz) package non-fat cream cheese, softened
  • 1 (6 oz) container non-fat plain yogurt
  • 1 tsp vanilla
  • 6 large apples – peeled, cored and chopped
  • 1 1/2 C chopped walnuts
  • 1 C dried cranberries
  • 1/4 C chopped walnuts

Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.

Stir the apples, 1 1/2 C of walnuts, and the dried cranberries into the cream cheese mixture until well coated.

Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

 

Beet and Walnut Salad

Beet and Walnut Salad

Beet and Walnut Salad. Roast walnuts until golden brown.

Dressing:

Preheat oven to 350ºF.

To prepare salad roast walnuts in single layer on ungreased baking sheet until golden brown and fragrant, about 6 minutes, stirring occasionally. Allow to cool.

Combine walnuts, greens, and beets in large bowl.

To prepare dressing whisk oils in small bowl. Gradually whisk in vinegar and then salt and pepper to taste. Gently toss with salad, sprinkle with cheese, and serve.

 

Walnut and Tuna Salad

Walnut and Tuna Salad

Walnut and Tuna Salad with yogurt, lemon juice, garlic and cayenne.

  • 1 slice whole-grain bread
  • 1/4 C vegetable broth
  • 3 Tbs chopped walnuts
  • 2 Tbs nonfat plain yogurt
  • 2 Tbs lemon juice
  • 1 clove garlic
  • Pinch of, cayenne pepper
  • 1 6-oz can chunk light tuna, drained and flaked
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 Tbs chopped fresh dill
  • Salt and pepper, to taste

Puree bread, broth, walnuts, yogurt, lemon juice, garlic and cayenne in a food processor. Transfer to a bowl and add tuna, carrot, celery and dill. Season with salt and pepper.

 

Waldorf Salad

Waldorf Salad

Waldorf Salad with red apples, celery, raisins, and walnuts.

 

  • 2 Red Delicious apples, cored and diced
  • 2 Granny Smith apples, cored and diced
  • 4 stalks celery, diced
  • 1/2 C raisins
  • 1 C toasted walnuts
  • 2 Tbs walnut oil
  • 1 Tbs cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

Green Bean and Walnut Salad

Green Bean and Walnut Salad

Green Bean and Walnut Salad – roast the walnuts on an ungreased baking sheet.

  • 2 lb fresh green beans, washed and trimmed
  • 1 C chopped walnuts
  • 2 Tbs walnut oil
  • 2 Tbs minced fresh parsley
  • salt and pepper to taste

Preheat oven to 350°F and roast the walnuts on an ungreased baking sheet for 5 to 8 minutes.

Bring a large pot of salted water to boil and cook beans until tender, about 5 minutes. Drain. Rinse beans with cold water.

Heat walnut oil in large skillet over high heat.  Add beans and heat through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss.

 

Cumin Broccoli Salad

Cumin Broccoli Salad

Cumin Broccoli Salad with finely minced coriander

  • 3 C of chopped broccoli
  • 2 cloves of garlic, finely minced
  • 2 Tbs of finely minced coriander
  • 1 tsp of cumin seeds
  • 1/4 C extra virgin olive oil
  • Juice from 1 lemon

Wash and finely chop the broccoli and garlic.  Place the broccoli into a large, non-reactive bowl. Add the rest of the ingredients and then mix well.  Add salt to taste.  Cover and let the broccoli sit in the fridge for one hour.