If preferred, you can replace red wine vinegar with white balsamic vinegar and the small red beets with golden beets that have been peeled and cut in half with yams or potatoes.

INGREDIENTS

   * 2 1/2 lbs small red beets
   * 2 tsps. olive oil

   Dressing:
   * 1/2 cup green onion, Julienne
   * 1/4 cup flat-leaf Italian parsley
   * 1 large garlic clove, finely minced
   * 1 tsp. homemade harissa, to taste
   * 2 tsps. red wine vinegar
   * Salt and ground black pepper

DIRECTIONS

• Set oven to preheat settings of 400 degrees F. Combine the dressing ingredients in a bowl and reserve for later use.
• Put beets and olive oil in a large pan and set aside allowing the mixture to sit. Transfer the beets over to a large baking sheet and tent with aluminum foil. Place it into the oven to bake for half hour. Cool for 5 minutes before cutting the beets into one-cm cubes.
• Transfer the cubes into a bowl and drizzle with dressing.
• Makes about 4 to 5 servings.

For this recipe, you can use xylitol to substitute raw sugar.

INGREDIENTS

   * 2 ½ cups yellow corn meal
   * 1 ½ cup unbleached white flour
   * 2 ½ tsps. Baking powder
   * 1 tsp. salt
   * 1 cup soy milk
   * ½ cup soy margarine
   * 2 Tbsps. Molasses
   * 2 Tbsps. Raw sugar

DIRECTIONS

• Apply butter over a baking pan and reserve. Mix corn meal with baking powder, flour and salt.
• Combine soy milk, liquefied soy margarine, raw sugar and molasses. Combine this with the first mixture and use hands for kneading. Transfer the batter into the prepared pan and set for 425 degrees F baking for about 25 minutes.

“It’s a unique version of dip in which when serve with fresh cut veggies got it to be the best.”

INGREDIENTS

1 Tbsp chopped onion
2 Tbsp chopped sweet pickle (or relish)
2 Tbsp chopped fresh parsley (or fresh dill), use half as much for dried
1 Tbsp prepared mustard
1/2 tsp paprika (optional)
1 cup nonfat plain yogurt

DIRECTIONS

• Combine together onion, pickle, parsley, mustard, and paprika (optional).
• Mix into yogurt.
• Serve immediately or refrigerate for later.

“This is a must try recipe which makes this a delightful addition to your dining experiences!”

INGREDIENTS

1/4 cup plain nonfat yogurt
1/4 cup light sour cream
2 teaspoons honey
2 teaspoons spicy brown mustard or more to taste

DIRECTIONS

• Mix all ingredients together.
• Serve with your favorite veggies.

“This tasty dip recipe will get you satisfied without worrying the side effects!”

INGREDIENTS

2 large sweet onions (Vidalia or Walla Walla), peeled and quartered
1 tablespoon olive oil
1 teaspoon salt, divided
1 whole garlic head
1/3 cup nonfat sour cream
1/4 cup fresh cilantro, packed
1 tablespoon fresh lemon juice

DIRECTIONS

• Preheat oven to 425 degrees.
• Place onion in a medium bowl and drizzle with olive oil then sprinkle with 1/2 teaspoon of the salt. Toss to coat.
• Remove white paper skin from garlic head but do not peel or separate cloves.
• Wrap and seal garlic head in foil.
• Place onion and garlic on a baking sheet and bake for 1 hour.
• Remove from oven and let cool for 10 minutes.
• Chop onion and place in a medium bowl.
• Separate garlic cloves and squeeze out pulp then discard skins.
• Add 1/2 teaspoon of salt, sour cream, cilantro and lemon juice to onion mixture and mix well.
• Cover and chill for 1 hour.

“It’s a luscious version of dip with a healthy treat!”

INGREDIENTS

2 medium eggplants, halved lengthwise
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1/4 cup minced red bell pepper
1/4 cup finely chopped parsley
Salt and pepper

DIRECTIONS

• Heat oven to 400 deg. F.
• Line a heavy baking sheet with foil.
• Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet.
• Bake until cut sides are browned and eggplant is soft (about 25 minutes).
• Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles.
• Stir in cumin and remove from heat.
• Scoop out softened eggplant, chop finely and then add to skillet.
• Add ginger, bell pepper, and parsley.
• Stir mixture over low heat until blended.
•  Add salt and pepper to taste.
• Serve warm or at room temperature.

“It’s a creamy and hearty version of spread based on a flavorful smoked salmon which is great for whole wheat bagels or crackers”.

INGREDIENTS

1 8-ounce package low-fat cream cheese, softened
8 ounces smoked salmon
3 green onions, sliced
1 tablespoon fresh lemon juice
1 tablespoon capers (optional)
1-2 garlic cloves, minced fine

DIRECTIONS

• Mix all ingredients, except capers, in a food processor, pulsing until mixed well.
• Spoon into a bowl; stir in capers.

“This dish will add a delight to a spicy salsa. Enjoy!”

INGREDIENTS

1 jalapeño, seeded, stemmed and chopped
1 shallot, peeled and chopped
1 green onion, sliced
1/2 green bell pepper, seeded and chopped
1/3 cup cilantro, chopped
2 tablespoons fresh squeezed lime juice
1/8 teaspoon salt
1/2 cantaloupe, peeled, seeded and cut into chunks (you can use other types of melon if desired)

DIRECTIONS

• Place all ingredients in a blender except cantaloupe.
• Process until well blended.
• Add cantaloupe chunks, cover and process until the melon is coarsely chopped.
• Drain off any excess liquid and serve.
• Option: Try this on cottage cheese, tacos or with baked chips.

“This delectable recipe is a great delight to any grilled sea-foods or meat.”

INGREDIENTS

2 mangos, peeled and diced
10 tomatillos, husked and sliced
1 jalapeno pepper, seeded and sliced
1/4 cup lime juice
1/4 cup onion, diced
1/4 cup cilantro, chopped
1/2 cup tomatoes, diced

• Combine all of the ingredients in a large bowl.
• Cover and let sit for at least 2 hours before serving.

“It’s an ideal dish when you have a get together since it has a palatable taste! Enjoy!”

INGREDIENTS

1 cup non-fat cottage cheese
1 tbsp honey
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract

• Blend all ingredients until smooth.
• Option: You may try kiwi slices, orange segments, strawberries, apples or melon.