Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.

1 (15 ounces) can cooked fava beans or 1 1/2 cups cooked fava beans
1 small chopped onion…

Roasted red peppers give this spread smoky sweetness. You can substitute 1 1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables.

Instead of sesame tahini, this hummus recipe uses walnuts and flax seed, which are rich in important Omega-3 fatty acids. The result is milder-tasting than traditional hummus, but equally delicious. An added bonus: People following the Eat to Live nutritional program can eat this without guilt!

This one is my personal favorite–I didn’t think it would be that great, but I love it and make it all the time now!

Roasted corn adds texture and flavor to guacamole.

Puree everything except the optional extra scallions and tomatoes. Then mix in those optional extras, if using. Done!

Per serving: 100 Calories (kcal); trace Total Fat; (3% calories from fat); 6g
Protein; 19g Carbohydrate; 0mg Cholesterol; 181mg Sodium

Just wanted to share a recipe I made up to take the place of regular spinach dip. It really is good. You’ll never even know it is healthy!

Submitted by Courtney (from Cooking Light Magazine)