Thursday, February 2, 2012

Health for Life Cooking in February

Egg Plant Roll Ups
All the flavors of lasagna but no noodles. The eggplant is baked to perfect tenderness and rolled up around a delicious mixture of onion, mushrooms, sun-dried tomatoes, tofu and spinach. Topped with a home made spaghetti sauce.

Greens and Grains

This original recipe, called "Pasta with Greens" from Andrew Weil, used a whole grain pasta. This was one of my husbands favorite dishes. In my quest to use only whole, intact grains, I'm using quinoa, which is a very light high protein grain that works perfect in place of pasta. It is mixed with a tasty combination of sun-dried tomatoes, mushrooms, kale, olives, and capers.

Basic Spinach Salad with a Citrus Balsamic Vinegarette
(Not pictured)

Nutty Chocolate Cookies

Chunkey chewey and delicious! Rich in omega 3 fatty acids from flax seed, anti-oxidant rich cocoa powder and sweetened exclusively with fruit.
Dairy free and gluten free.

100% Plant Based 100% Nutritious 100% Delicious

Health for Life cooking will demonstrate how to incorporate the wonderful plant foods that nature provides into delicious meals that are rich in phyto-nutrients, protein, calcium, and taste! Processed flours and sugars are rarely used and processed oils are never used! To purchase my cookbooks and find out when my next cooking classes are, visit