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)
0: * Note - I used turbinado sugar * Note - If not using rolled oats (uncooked oatmeal), use 1 cup whole wheat flour Preheat oven to 375 degrees F
1: Combine dates and water in a saucepan and simmer about 10 minutes until soft
2: Add 1 tsp whole wheat flour and mix to thicken
3: (Or use the date pieces from the natural food store that are coated with oat flour and skip this step
4: ) By spoon, mash dates and mix with vanilla
5: Spoon date puree into a mixing bowl and cream sugars with an electric mixer
6: Add egg white and blend
7: In a separate mixing bowl, combine flours, baking soda and salt
8: Thoroughly mix wet and dry ingredients together by hand
9: Stir in chocolate chips
10: Chill dough in the refrigerator for 10 minutes
11: Drop dough by teaspoonful onto cookie sheets coated with cooking spray
12: Bake until edges are golden brown, about 7-8 minutes
13: Makes 24 cookies
14: Per cookie: Cal 63
15: 1, Fat 1
16: 2g, CFF 15
17: 3%, Choles 0, Carbo 13
18: 5g, Fiber 1
19: 1g, Potassium 66g
20: Recipe by: : Health Magazine, Jan/Feb 1996 Posted to Digest eat-lf
21: v097
22: n085 by "Natalie Frankel" <Natalie
23: Frankel@mixcom
24: com> on Mar 29, 1997