DanielFastFinal V3 - Flipbook - Page 34
2 cups unsweetened raisins
2 Tablespoons cinnamon
Mix together in a large bowl. Keep in a tightly sealed container such as Tupperware in the pantry. To
serve cold, soak 1/2 cup granola in unsweetened plain soy milk for a few minutes. To serve warm, you
can prepare with water or unsweetened soy milk in the microwave. Use 1 cup liquid to 1/2 cup granola.
Warm for a minute on high or more if desired.
Note: Chop the nuts and fruits in a food processor individually and then add them to the oats.
Apricot-Nut Breakfast Bar
1 ½ cups old-fashioned rolled oats
2 tablespoons flaxseed meal
½ cup unsweetened apple juice
1 tablespoon extra-virgin olive oil
¼ cup almond butter
¼ cup Date Honey
½ cup diced dried apricots (unsulfured)
¼ cup chopped macadamia nuts
2 tablespoons raw sunflower seeds
Preheat oven to 350 degrees. Toast oats in a large skillet over medium heat 5-7 minutes or until oats are
golden, stirring frequently. Transfer to a large bowl, and add flaxseed meal, apple juice, olive oil, almond
butter, and Date Honey. Mix until well combined. Stir in apricots, macadamia nuts, and sunflower seeds.
Press into an 8 by 8-inch square pan that has been lightly rubbed with olive oil. Bake 15-20 minutes. Let
cool in pan on a wire rack for about 5 minutes. Cut into 2 x 2 ½-inch bars and serve.
Yield: 12 servings (serving size: 1 bar) Recipe Notes
•
Store in an airtight container 3-4 days.
•
Substitute your favorite dried fruit for the apricots: blueberries, cherries, dates, figs, or raisins.
Make sure, though, that the fruit doesn’t contain any added sugar or preservatives.
Sample Lunches
Vibrant Black-Eyed Pea Salad
Ingredients
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained 2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped 1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
Dressing
1/4 cup red wine vinegar or balsamic vinegar 1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano 3/4 teaspoon salt
1/2 teaspoon freshly ground pepper 1/4 cup olive oil
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