In a blender, puree all ingredients. Thin with water to preferred consistency. Refrigerate any leftovers.

This one has a real creamy dressing mouthfeel, but not vinegary. It’s an adaptation of a Dean Ornish recipe.

Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator.

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!

NOTE: This recipe can be made healthier by leaving out the sweetener altogether. The dates and currents provide plenty of sweetness by themselves.

Combine all ingredients and bake at 350 degrees for 1/2 hour. Serve with granola and fresh or canned fruit.

very large serving and delicious. I ate it all but could definitely feed 2.

Stir twice, and add 1/4 cup (or more) any liquid you usually use (soy milk is what I use, some people like apple juice). Stir. Eat.

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

Depending on whether you want it as a type of salad, you can also add shredded lettuce, and black olives are optional.

Our Fred Meyer’s has mangos on sale this week and I printed this recipe in the food ad. I love mangos!

This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It’s classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.

Combine all ingredients in food processor. Process until smooth. Spoon mixture into small crock or serving bowl. Refrigerate pate overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers.

Arrange sliced veggies on a platter and squirt lime juice over them. Season vegetables with salt, chili powder and cayenne, then serve.

*If you’d like to make your own limas for this recipe from dried beans, you’ll need about 1 slightly generous cup dried limas. I don’t know how this recipe works with frozen limas (I haven’t tried that, and the book doesn’t mention it.)