Falafel and Tzatiki Sauce

Falafel Patties

2 garlic cloves
1 can of chick peas rinsed and drained
1/4 cup of multigrain flour
1/4 cup of flat leaf parsley
2 T tahini
1 tsp baking powder
1 tsp cumin
1 tsp lemon rind
1/2 teaspoon black pepper
2 T olive oil

Place garlic in food processor and blend until finely chopped.  Add olive oil and tahini.  Blend until it is a paste.  Place into a bowl and add remaining ingredients.  Mix well.  Form into patties and fry in a bit of olive oil until browned.  

Tzatziki Sauce

1 1/2 cups coarsely chopped english cucumber
3/4 c plain yogurt (soy if available)
1/2 cup chopped mint
1 T lemon juice freshly squeezed

Mix well.

Quinoa Tabbouleh

1 cup of Quinoa 
1/2 cup fresh squeezed lemon juice
1/4 cup olive oil
a bunch of flat leaf parsley chopped (about 2 cup)
1/2 cup fresh mint leaves chopped
1 pint cherry tomatoes quartered
1 english cucumber diced

Boil 2 cups water and add 1 cup quinoa, cook for 15-20 minutes on simmer until water is absorbed, let cool.  

Mix together lemon juice, olive oil and salt and pepper to taste. Combine remaining ingredients with quinoa and pour dressing over the whole thing. 

I love this tabbouleh with pita triangles, lettuce leaves or even with blue corn chips. 

Yummy Oat Bars

This recipe is straight from Dr. Fuhrman.

2 cups quick old fashioned oats (not instant)
1/2 cup shredded coconut
1/2 cup raisins or 1/2 cup chopped dates
1/4 cup chopped walnuts
2 ripe bananas, mashed
1/4 cup unsweetened applesauce (I found I used a bit more)


  Preheat oven to 350°F.
  Mix ingredients together in a large bowl.
  Press dough in a 9x9-inch baking pan and bake for 30 minutes.
  When cool, slice into squares or bars and serve.

The only change I made was that I doubled the recipe and made it in a 9x11 pan.  Next time I am going to use blueberries! Enjoy!