Cheese Toast NS 
Summer Squash Salsa NS Crudités and Creamy Goat Cheese Dip NS Navy Bean Hummus NS Flax Crackers NS Curried Egg Salad NS Farmer Cheese and Beet-Endive Cups NS Marinated Mozzarella Balls NS Spicy Rosemary-Nut Mix NS Broccolini with Crispy Walnut Bacon NS Crispy Spring Vegetable Cakes NS Roasted Cauliflower Bruschetta NS Homemade Applesauce Tropical Fruit Salad with Mint and Lime Dressing NS Pear and Apple Chips Baked Grapefruit Grilled Pineapple with Chocolate Syrup Almond-Butter Rice Cakes with Mini Chips NS Carob–Walnut Butter–Stuffed Figs NS
Snacks tend to be the most difficult place for most people to get creative and come up with new ideas that are not overly complicated. Hopefully you will come across a few new options that will make snacking easier, tastier, and healthier. There are also a few snacks that translate well as appetizers if you like entertaining or have a little extra time to prepare something special.
Cheese Toast 
2 slices spelt bread
1 clove garlic, halved
2 teaspoons olive oil
2 thin slices fresh mozzarella cheese
1⁄2 teaspoon dried oregano
1 tablespoon chopped fresh basil
1. Preheat broiler to highest setting.
2. Lightly toast bread, and rub halved garlic, cut-side down, on toast. Drizzle with olive oil, top with mozzarella cheese, and garnish with oregano.
3. Place under broiler for 1 to 2 minutes or until cheese is melted and bubbling. Keep an eye on the toast so the cheese does not burn.
4. Garnish with basil. Serve warm.
SERVES 2
Summer Squash Salsa
2 teaspoons olive oil
1 cup diced sweet onion
1 large garlic clove, minced
1 large parsnip, peeled
2 medium summer squash
1 cup butternut squash puree
1⁄2 cup Vegetable Stock*
1 tablespoon chopped fresh sage
Sea salt, to taste
1. Heat olive oil in a 2-quart pot over medium heat. Sauté onion and garlic for 8 to 10 minutes.
2. Dice parsnips and summer squash into 1⁄2-inch cubes. Add to onions and garlic and sauté until tender, about 10 minutes.
3. Add butternut squash puree, stock, and sage. Bring to a gentle boil, reduce heat, and simmer 5 minutes.
4. Season with sea salt and serve as a warm salsa or let cool in refrigerator and serve chilled.
SERVES 4
Crudités and Creamy Goat Cheese Dip
dip:
4 ounces soft goat cheese
2 tablespoons chopped dill
2 teaspoons agave
1⁄2 2 teaspoon sea salt
1 tablespoon lemon juice
1 tablespoon nonfat cow’s milk
crudites:
Baby carrots
Raw broccoli florets
Red and orange bell peppers
1. Whisk all dip ingredients in a bowl until smooth and seasonings are fully incorporated.
2. Spoon into a serving dish, and plate with vegetables.
SERVES 4
Navy Bean Hummus
11⁄2 cups navy beans, cooked and drained
1⁄2 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
2 teaspoons olive oil
1 tablespoon walnuts
1 teaspoon lemon zest
1. Put all ingredients in a food processor or a mini chopper and puree until smooth and creamy.
2. Serve with Flax Crackers* or crudités.
SERVES 4
Flax Crackers
1 cup ground flaxseeds
2⁄3 cup hot water
1⁄4 teaspoon sea salt
1⁄2 cup finely ground walnuts
Nonstick cooking spray
1. Combine flaxseeds with water, stir, and set aside for 15 minutes.
2. Preheat oven to 200 degrees.
3. The flax mixture will become thick and goopy. Add remaining ingredients, stirring to combine. Batter will be slightly thicker and should hold together well at this point.
4. Cover a baking sheet with parchment paper and pour flax mixture onto the center of the sheet. Spray an offset spatula with cooking spray or coat with olive oil to help you spread the flax mixture without sticking. Try to spread the mixture in a thin layer as evenly as possible across the whole baking sheet.
5. Bake for 2 hours, flipping once halfway through. Once baked, crackers will be stiff and crunchy. Remove from oven and let cool a few moments before breaking into pieces. Serve warm or room temperature.
6. Once fully cooled, store in a cool, dry place for 2 to 3 days, or in the freezer for up to 1 month.
SERVES 4
Curried Egg Salad
4 large eggs
1⁄2 teaspoon dried mustard
1 tablespoon chopped fresh parsley
1⁄4 teaspoon sea salt
1⁄2 teaspoon curry powder
1⁄8 teaspoon turmeric
2 teaspoons olive oil
2 teaspoons lemon juice
1. Place eggs in a saucepan, and cover with cold water. Bring to a boil, and turn off the heat. Set a timer for 14 minutes, and when done, rinse eggs under cold water. Peel eggs, chop, and place them in a large bowl.
2. Add remaining ingredients to the bowl, and toss to combine.
3. Serve on celery sticks or between two pieces of brown-rice toast.
SERVES 4
Farmer Cheese and Beet-Endive Cups
2 medium orange beets
2 medium red beets
2 teaspoons olive oil
1⁄4 cup farmer cheese
1⁄4 cup chopped walnuts
1 teaspoon lemon juice
Sea salt, to taste
2 heads of endive
1. Preheat oven to 400 degrees. Line a baking sheet with tinfoil and set aside.
2. Trim tops and bottoms off orange and red beets, and scrub clean. Drizzle beets with olive oil and roast for 60 to 65 minutes or until easily pierced with a knife.
3. Let beets cool for 10 minutes, then carefully remove skin with a paring knife and dice into 1⁄2-inch cubes. Toss into a bowl with farmer cheese, walnuts, and lemon juice. Season to taste with sea salt.
4. Wash, dry, and separate endive leaves. Spoon about 2 teaspoons of filling onto each endive leaf.
5. Serve immediately or chill, covered, in the refrigerator until ready to serve.
SERVES 4
tip: Store-bought precooked beets—either canned or in vacuum-sealed packages in the produce department—can be used in this recipe, but beets from a can tend to lose a great deal of flavor and sweetness.
Marinated Mozzarella Balls
1⁄2 cup extra virgin olive oil
1 teaspoon large-grain sea salt
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
2 tablespoons chopped basil
1 pound fresh mozzarella balls
1. Whisk oil, salt, pepper flakes, garlic, and basil in a medium-size bowl so that everything is incorporated. Add mozzarella balls, toss to coat, and refrigerate for at least 2 hours.
2. Remove from refrigerator 15 minutes before serving, to allow oil to come to room temperature.
3. Mozzarella balls will keep in the refrigerator for up to 1 week.
SERVES 4
tip: If you cannot find individually portioned miniature mozzarella balls, buy one large ball of fresh cheese and cut into 1- to 2-inch pieces as a substitute.
Spicy Rosemary-Nut Mix
2 tablespoons fresh rosemary
1 teaspoon red chili powder
1⁄2 teaspoon salt
1 tablespoon maple syrup
2 teaspoons ghee
1 cup black walnuts, quartered
1⁄2 cup chopped macadamia nuts
1⁄2 cup crushed almonds
1. Preheat oven to 325 degrees.
2. Toss all ingredients in a bowl and spread on a baking sheet. Bake for 25 minutes, tossing once halfway through. When cooked, nuts will be aromatic and lightly browned. Let cool and spoon into a bowl to serve.
3. Store in a cool, dry place for up to 1 week.
SERVES 6
Broccolini with Crispy Walnut Bacon
2 tablespoons maple syrup
1 teaspoon ground ginger
1⁄2 cup finely chopped walnuts
2 bunches broccolini
2 teaspoons olive oil
5 slices nitrate- /preservative-free turkey bacon
1. Preheat oven to 375 degrees.
2. In a small bowl, combine maple syrup, ginger, and walnuts. Set aside.
3. Prepare broccolini by cutting off woody ends and separating into individual spears. Toss with olive oil.
4. Slice bacon lengthwise and then into thirds. Wrap bacon around each spear of broccolini, and place on a wire rack. Repeat until all broccolini is wrapped.
5. Place wire rack on a baking sheet. Spoon the maple-walnut mixture over bacon.
6. Bake for 10 to 12 minutes on middle rack until walnuts are toasty brown, bacon is cooked and crispy, and broccolini is bright green with slightly browned bottoms.
7. Serve warm.
SERVES 6
Crispy Spring Vegetable Cakes
1 cup grated celeriac (celery root)
1 cup grated fennel
2 tablespoons grated onion
2 cups finely chopped kale
1⁄2 teaspoon lemon zest
1 tablespoon chopped sage
1 large egg
2 tablespoons brown rice flour
1⁄3 cup bread crumbs*
2 teaspoons olive oil
1. Place celeriac, fennel, and onion in a bowl. Add kale, lemon zest, sage, egg, flour, and bread crumbs. Toss to combine.
2. Heat oil in a skillet over medium heat. Use a 13⁄4-inch ice cream scoop for perfect-size portions (you can also use a 1⁄4-cup measurer if you do not have an ice cream scoop), spooning vegetable-cake mixture into the pan about 1 to 2 inches apart from each other for even cooking. Let cook 2 to 3 minutes, flip, and cook an additional 2 to 3 minutes on the other side.
3. Serve immediately.
SERVES 4
tip: Cool and refrigerate cakes to eat for a snack or breakfast topped with a poached or fried egg.
Roasted Cauliflower Bruschetta
11⁄2 cups cauliflower florets
2 cloves peeled garlic
1 tablespoon olive oil, divided
Sea salt, to taste
2 cups chopped spinach
1⁄4 cup crumbled feta cheese
3 slices brown rice or spelt bread, toasted
1. Preheat oven to 400 degrees.
2. Spread cauliflower and garlic in a single layer on a sheet pan. Drizzle with olive oil and sea salt (do not salt too heavily because feta cheese is salty). Roast for 30 minutes, until cauliflower is soft and golden brown around the edges.
3. Toss hot cauliflower with spinach in a bowl to wilt the spinach slightly. Rub roasted garlic on toast and slice toast in quarters.
4. Add feta cheese to cauliflower mixture and spoon evenly over toast to serve.
SERVES 2
2 Red Delicious organic apples
2 Granny Smith organic apples
1⁄2 cup apple juice
1⁄2 cup (fresh or frozen) organic cranberries
1–2 tablespoons agave
1. Peel apples and dice into 1-inch cubes.
2. Combine apples, apple juice, and cranberries in a saucepan over medium heat. Add 1 tablespoon agave to start, but depending on the tartness of the apples and cranberries, an additional tablespoon may be needed. Cook for 30 minutes or until apples no longer hold their shape.
3. Stir occasionally, remove from heat, and serve warm or chilled.
SERVES 6
Tropical Fruit Salad with Mint and Lime Dressing
1⁄2 cup dried cranberries
2 cups fresh cherries
1 papaya
1 pineapple
2 organic mangoes
Zest and juice of 2 limes
1 teaspoon agave
1⁄2 cup finely chopped mint leaves
1. Place dried cranberries in a small bowl. Cover with hot water and steep for 10 minutes, to rehydrate.
2. Peel and dice papaya, pineapple, and mango into 1⁄2-inch pieces and toss in a large serving bowl with fresh cherries.
3. Strain cranberries from water, and gently pat dry on a kitchen towel. Add to serving bowl.
4. Whisk lime zest, juice, agave, and mint leaves, and pour over fruit salad.
5. Toss and serve chilled.
SERVES 6
2 Bosc pears
2 Bartlett pears
2 Braeburn apples
1. Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper and set aside.
2. Slice pears and apples in rounds as thinly as you can, or use a mandolin to help you. Line sliced fruit in a single layer on prepared baking sheets.
3. Bake for 2 hours, flipping fruit halfway through cooking.
4. Let cool completely and serve.
SERVES 4
2 ruby red grapefruits, halved
2 teaspoons honey
1. Preheat oven to 400 degrees.
2. Trim the rounded bottom of each grapefruit half to create a stable base. Place on a baking sheet, flesh side up.
3. Drizzle each half evenly with honey.
4. Bake for 5 to 6 minutes, and then broil for 1 to 2 additional minutes, until the edges of the grapefruit are browned, the fruit is hot, and the topping is bubbling.
5. Serve warm.
SERVES 4
Grilled Pineapple with Chocolate Syrup
2 teaspoons light olive oil
1 fresh pineapple
1⁄4 cup Chocolate Syrup*
1. Preheat a grill pan over medium heat. Brush with oil to create a nonstick surface.
2. Remove outer layer of pineapple, core, and slice into 1⁄2-inch-thick rounds.
3. Brush one side of pineapple rounds with chocolate syrup, and place syrup-side down on the grill pan. Let cook 2 to 3 minutes, and brush the opposite side with chocolate syrup.
4. Flip and grill an additional 2 to 3 minutes.
5. Serve warm.
SERVES 4
Almond-Butter Rice Cakes with Mini Chips
4 tablespoons almond butter
2 rice cakes
1 banana
2 tablespoons mini dark chocolate chips
1 teaspoon honey
1. Spread 2 tablespoons almond butter on each rice cake, and top each with slices from 1⁄2 banana, 1 tablespoon chocolate chips, and 1⁄2 teaspoon honey.
SERVES 2
Carob–Walnut Butter–Stuffed Figs
5 fresh or dried figs
1⁄4 cup walnut halves
2 tablespoons pecans
1 tablespoon Carob Extract™ plus more for garnishing*
1 teaspoon olive oil
3 tablespoons hot water Sea salt, to taste
1. Slice figs in half from stem to base, and set aside.
2. In a food processor, combine walnuts, pecans, Carob Extract™, and olive oil, and puree. As the processor is running, drizzle in hot water so that the mixture forms a thick paste similar in consistency to natural peanut butter. Season with sea salt, to taste.
3. Spoon about 1 teaspoon nut-butter mixture over each fig half and drizzle with extra Carob Extract™ if desired.
SERVES 2
