Food Recipe Collections

These sturdy savory cakes make a good lunch or side dish. Wheat berries (one of the best sources of bran) such as Bob’s Red Mill can be purchased at specialty food stores and many supermarkets.

Ingredients

1 cup whole wheat flour
1 teaspoon salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
1 cup skim milk
2 eggs
2 tablespoons olive oil (plus extra for skillet)
2 cups cooked soft wheat berries
2 tablespoons chopped parsley
3 scallions, sliced thin

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This is a variation of the classic pancake recipe-with potassium-rich banana slices cooked right into the batter.

½ cup white flour
½ cup whole wheat flour
2 tablespoons cornmeal
½ teaspoon baking powder
¼ teaspoon cinnamon
1 egg
2 tablespoons honey
2 tablespoons plain low-fat yogurt
1 cup buttermilk
Olive oil or melted butter, for skillet
2 bananas, sliced into ¼-inch slices

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Grilled Ratatouille

Serves 4

The pungent taste of homegrown cherry tomatoes and fresh basil make all the difference in this dish. Skewer the tomatoes together so you can turn them easily on the grill.

Ingredients

2 medium eggplants, cut into ½–inch rounds
2 medium zucchini, quartered lengthwise
1 pound cherry tomatoes
1 red bell pepper, quartered lengthwise
1 medium onion, cut into ½–inch rounds
1/3 cup olive oil
1 cup fresh basil, roughly chopped or torn
1 teaspoon fresh oregano
Salt to taste
Freshly ground pepper

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Watercress and arugula sprout quickly and grow well indoors. Their peppery taste and the mild flavor of fresh young radishes are complemented by the sweetness of orange in this salad?s dressing.

Ingredients

1 bunch arugula, washed and dried, long or thick stems removed
2 cups loosely packed watercress, washed and dried, long or thick stems removed
3 red radishes, trimmed, washed, and thinly sliced (or ½ red onion, thinly sliced; or 1 small bulb fennel, thinly sliced)
½ medium cucumber, washed, peeled, and cut into ½–inch cubes
½ teaspoon orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon sherry vinegar
Pinch of salt
Pinch of freshly ground pepper
1/3 cup olive oil
1 garlic clove, minced
2 teaspoons chives, washed and finely chopped

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>FoodHerbal.com. Nutty, low-starch fingerling potatoes, baked with rosemary then dipped into buttermilkchive dressing, are a yummy homemade spin on sour cream-and-onion potato chips. If fingerlings aren’t in season, substitute baby Yukon Golds.

6 Servings

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FoodHerbal.com. Most guests assume this treat is a high calorie indulgence. But with fresh fruit, evaporated cane juice, and no fat, you can indulge without the calories.

Serve: 4 Serving
Ingredients

1 cup evaporated cane juice sugar
1 cup water
4 cups watermelon, cut into V–inch squares
1 teaspoon lime zest
Ice cream maker

Directions

1. In a small saucepan over medium heat, bring water and sugar to a simmer until the sugar is completely dissolved. Place in the refrigerator to chill. This simple syrup can be made a few days ahead of time.

2. In a blender or food processor, blend 3 cups of watermelon until smooth.

3. Add X cup chilled simple syrup. Add lime zest, and blend until mixed. Chill the entire mixture in the refrigerator.

4. Freeze chilled juice mixture in the ice cream maker according to the manufacturer’s instructions.
In the final moments of freezing, stir in 1 cup watermelon.

Nutrition Facts

Per serving: 184 calories, 0 g fat (0 g saturated), 49 g carbohydrates, 0.5 g protein, 1 g fiber, 5 mg sodium (1% Daily Value).