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TOASTED ALMONDS WITH BLACK PEPPER ...
1 cup coarsely chopped almonds
1 teaspoon vegetable oil
3/4 teaspoon sugar
3/4 teaspoon ground
black pepper
1/2 teaspoon salt
Preheat oven to 400°F. Stir all ingredients in small baking pan to coat
almonds. Arrange in single layer.
Bake until coating is crisp and almonds are toasted, (about 12 minutes) stir
occasionally,
Serve warm or at room temperature.
Makes 1 cup.
SKEWERED FRUIT:
Simply cut any fresh fruit in season into bite-sized chunks and alternate on wooden or bamboo skewers with grapes (organic fruit preferred, of course). Easy to prepare and adds some interest to fresh fruit
PEANUT BUTTER AND JELLY "PIZZA":
Warm up a good-quality personal-size pizza crust in a toaster oven.
Spread with natural-style peanut butter and all-fruit preserves.
Cut into 6 wedges. Makes 2 or 3 snack-size servings
Adds interest to a familiar duo.
INSTANT CREAMY DIP FOR RAW VEGGIES:
Simply combine about 1/3 cup each soy mayonnaise and plain low-fat organic
yogurt or soy yogurt in a small bowl.
Sprinkle in a little dried dill and seasoned salt.
Stir until smooth.
Serve with baby carrots, small broccoli and cauliflower florets, bell pepper
strips, and other raw vegetables.
SALAD ON THE RUN:
Make a salad (or open a bag of pre-washed, chopped greens) and throw in some canned or marinated beans (chickpeas, cannelini, kidney, whatever) for flavor and protein. That’s it, enjoy!