I love these things hope you do too.

Take a potato and slice it as thinly as possible (hard to do, but easier with a good knife). Then you spray a microwavable plate with non-stick spray, arrange the slices on it, not touching each other, and then microwave them until they start to turn brown around the edges (can take around 10 minutes, […]

Keep a supply of both of these on hand in the freezer to use for snacks or in recipes in place of nuts and seeds.

Chickpea Snack Submitted by: Shelley G. Chickpeas are such a great food. I like to mix canned chickpeas with lime juice, fresh cilantro, garlic, and cumin (or chili powder). It’s a great snack and makes a refreshing salad if you chill it and serve it with romaine lettuce and tomato wedges.

There are probably a dozen or more variations of baked oatmeal floating around the Internet and in various cookbooks. This is the variation I used.

My four year old daughter LOVED these. So did I, for that matter

I don’t like pumpkin pie made with tofu-no one ever suspects this one doesn’t have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.

Though technically this is far from fat-free, here’s a recipe that lots of people on Eat to Live use as a treat (it’s also great for kids). Dr. Fuhrman warns that 3 of these have about 100 calories, so use them responsibly!

This is the basic recipe I started out using many years ago, but since then I kind of “wing it” and probably use more nutritional yeast than flour.

Here’s a blog recipe from 2008 that’s worth trying again. Potato Gatto is a layered potato casserole that can be adapted any number of ways.

I like this when I’m craving guacamole. If you have a hard time with raw broccoli, this may be a good recipe to try. If you are used to raw foods, I think you will enjoy this; however, you can try it with cooked (see notes).

Makes 12 muffins

Make delicious sushi easily using your choice of healthy ingredients!

Delicious and hearty! Serve with biscuits and green salad. Great as leftovers and freezes well.

Put water, broth, VegeBase, carrot and celery juice in a pot and simmer. Grate beets and onions with food processor and add to the pot. Then add the bite-sized pieces of sweet potato and the sliced greens. Cook on low heat for one hour. Blend half the soup, leaving some chunky parts, so it becomes creamy, yet hearty.