5 : c Chicken broth
1 : /2 c Lentils, picked over and rin
-ed : -ed
1 : c Brown rice
32 : oz Tomatoes, drained, reserving
-uice, : -uice, and chopped
3 : Carrots, in 1/4 inch pieces
1 : Onion, chopped
1 : Celery, chopped
3 : Garlic cloves, minced
1/2 : ts Basil
1/2 : ts Oregano
1/4 : ts Thyme
1 : Bay leaf
1/2 : c Fresh parsley, minced
2 : tb Cider vinegar (or to taste)
4 : oz Roasted Buckwheat
1 : Carrot
1 : Onion
1 : ts Oil
6 : oz Red Lentils
1 : pt Veg stock
Dried : Dried herbs
-(parsley : -(parsley + rosemary
- : - are recommended)
1 : ts Marmite
-(for : -(for the Brits amongst you)
1 : pn Nutmeg
Salt : Salt
Pepper : Pepper
1 : c Dried lentils
3 : c Water
Salt : Salt
3/4 : c Butter
3/4 : c Bulgur, fine grade
1 : md Onion, finely chopped
1/4 : c Finely chopped green or
-sweet : -sweet red pepper
1/4 : c Finely chopped green onions
-(white : -(white part and 2" of
-green : -green parts)
1/4 : c Finely chopped parsley
1/4 : c Finely chopped fresh mint
Paprika : Paprika
1 : (-to- /4 lb) celery root
-aka : -aka celeriac
1 : c French green lentils
6 : tb Olive oil
3 : tb White wine vinegar
1 : /2 ts Minced garlic
1 : ts Minced fresh rosemary
Large : Large pinch of ground
-nutmeg : -nutmeg
1/2 : c Crumbled blue cheese
1 : c Dried lentils
1 : lb Cod fillet, cut into "
-(2.5 : -(2.5 cm) squares
Lots : Lots of diced vegetables
-(carrots, : -(carrots, potatoes, onions,
-turnip, : -turnip, celery,
-green : -green beans, tomatoes, ...)
1/4 : c Orange juice
2 : tb Sunflower or green olive oil
1 : tb Dried parsley
1 : Bay leaf
1/4 : ts Ground black pepper
1/4 : ts Thyme
1/8 : ts Tarragon
1 : md Onion, chopped
2 : md Carrots, sliced
2 : tb Water, stock, or sherry for
Sauteing : Sauteing
7 : c Water
3/4 : c Dried lentils
2 : md Tomatoes
1 : c Fresh or frozen corn
1 : sm Sweet potato, diced
4 : ts Tamari or soy sauce
1 : c Cooked brown rice
2 : tb Chopped fresh parsley (I
Double : Double this amount)
100 : g Whole lentils; green or
-brown : -brown
1 : md Eggplant; (aubergine)
100 : g Mushrooms; chopped
2 : Cloves garlic; crushed
1 : ts Ground coriander
2 : tb Chopped mint
1/2 : Lemon ; juice of
Salt : Salt and pepper
1 : tb Unsalted butter
1/2 : md Onion, finely chopped
1 : sm Clove garlic, finely chopped
1 : sm Carrot, coarsely chopped
1/4 : c French green lentils
1 : Bay leaf
2 : Whole canned tomatoes,
-drained, : -drained, seeded, and
-coarsely : -coarsely chopped
1 : /2 ts Salt
1/8 : ts Freshly ground pepper
2 : Slices Italian bread, cut
-into : -into 1/4-inch cubes
1/2 : Head escarole, cut crosswise
-into : -into 1 -inch strips
2 : ts Extra-virgin olive oil
1 : c Lentil ham soup
1 : Clove garlic, minced
2 : Stalks celery, sliced
1/2 : c Onion, chopped
1 : tb Margarine
1 : c Carrot, grated
2 : c Potato, coarsely chopped
6 : c Water
1 : c Tomato juice
1 : ts Salt
1 : ts Thyme
1 : tb Soy sauce
1/3 : c Brown rice
1 : /2 c Frozen corn
1 : lg Leek stalk, finely chopped
1 : lg Carrot, shredded
2 : c Water
1 : /2 c Canned crushed tomatoes
1 : c Yellow corn kernels
1/2 : c Broccoli
Florets, : Florets, lightly steamed
1 : c Pre-cooked lentils
1 : tb Dried red pepper flakes
Salt : Salt and pepper to taste
7 : c Chicken Broth
2 : c Dry Lentils
2 : Tomatoes -- peeled &
Quartered : Quartered
4 : Cloves Garlic -- coarsely
Chopped : Chopped
2 : Onions -- quartered
2 : ts Ground Cumin
1 : lg Onion; finely chopped
1/3 : c Oil
1 : ts Turmeric
2 : 1/ c Water
1/4 : c Lemon or lime juice
Salt : Salt
Freshly : Freshly ground black pepper
8 : Green onions; chopped
1/2 : lb Spinach leaves
-- : -- coarsely chopped
1/4 : lb Fresh parsley; chopped
2 : oz Fresh cilantro; chopped
2 : oz Tareh; chopped
-OR : -OR chopped garlic chives
1 : c Brown lentils; rinsed
4 : Chopped leeks (green and
White : White parts, well washed)
4 : Cloves garlic, minced
1 : Red pepper, finely chopped
3 : c Vegetable broth or water
1 : /4 c Brown rice
x : x Salt and pepper to taste
1 : tb Approx. chopped fresh basil
Or : Or a pinch dried basil
1 : c Cooked lentils
1/4 : c Freshly chopped parsley
1/4 : c Finely grated carrots
2 : c Well-scrubbed leeks,
Chopped : Chopped
1 : Clove garlic, minced
1/2 : c Red pepper, finely chopped
1 : tb Olive oil
3 : c Vegetable broth or water
1 : /4 c Brown rice
Salt : Salt and pepper to taste
pn : pn Basil
1 : c Pre-cooked lentils
1/4 : c Freshly chopped parsley
1/4 : c Finely grated carrots
0: Based on a recipe by Health Magazine, Jan/Feb 1996 Modified to lower fat and submitted to the ELF mailing list by Natalie Frankel Note: Good substitution idea from reposted recipe is using Lighter Bake instead of making prune mixture (use 1/2 cup) Note: Instead of 1 cup flour, use 1/2 cup rolled oats and 1/2 cup whole wheat flour - different texture, more nutritious Preheat oven to 375 degrees F
1: Combine dates and water in a saucepan and simmer about 10 minutes until soft
2: Drain water, if any
3: In a food processor, or by spoon, puree dates and vanilla
4: Spoon date puree into a mixing bowl and cream sugars with an electric mixer
5: Add egg white and blend
6: In a separate mixing bowl, combine flour, baking soda and salt
7: Thoroughly mix wet and dry ingredients together by hand
8: Stir in chocolate chips
9: Chill dough in the refrigerator for at least 10 minutes, but can be kept in fridge for a day or more if desired
10: Drop dough by teaspoonful and onto cookie sheets coated with cooking spray
11: Bake until edges are golden brown, about 7-8 mins
12: You can also freeze the dough and cut off just enough dough to bake the amount of fresh cookies you want
13: Good for portion control this way
14: Makes 24 cookies
15: Per cookie: Cal 63
16: 1 Fat 1
17: 2g CFF 15
18: 3% Choles 0 Carbo 13
19: 5 g Fiber 1
20: 1g Potassium 66g Calorie count would go up slightly with Lighter Bake as it has added sugar
21: Posted to EAT-LF Digest by "Natalie Frankel" <Natalie
22: Frankel@mixcom
23: com> on Mar 4, 1998