Upcoming picnic or party? Score appreciation with the perfect recipe.

Honey Nut Popcorn

Honey Nut Popcorn
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 7 cups air-popped corn
  • Salt, to taste
  • [q:1/2] cup peanuts
  • 2 Tbsp honey
  • 3 Tbsp light margarine
  • [q:1/2] tsp ground cinnamon
Directions
  • Preheat oven to 350°.
  • Put popcorn into large bowl and flavor with salt, to taste.
  • Mix in peanuts.
  • Put honey, margarine, and cinnamon into a microwave-safe container and cook on high for 30 seconds.
  • Pour mixture over-salted popcorn and peanuts. Stir to coat well.
  • Spread popcorn evenly in a lightly oiled jellyroll pan or large sheet pan.
  • Bake 12 to 14 minutes. Stir once while cooking.
  • Let cool 15 minutes before eating or storing in airtight container.
Nutrition Info
270 Calories, 6 g Protein, 24 g Carbohydrates, 4 g Fiber, 18 g Total Fat (3 g sat, 9 g mono, 6 g poly), 3 mg Sodium, Manganese, Vitamin A, B3 (niacin), E, K,  Copper, Magnesium, Phosphorus, Zinc

Cranberry Orange Pops

Cranberry Orange Pops
Number of Servings
6 pops
Ingredients
  • 9 ounces orange juice; divided use

Cranberry Sauce

  • 6 ounces fresh cranberries (about [q:1 1/3] cup)
  • 4 ounces orange juice ([q:1/2] cup)
  • [q:1/2] cup granulated sugar zest of one orange
Directions
  1. In a medium saucepan over medium heat, dissolve the sugar in [q:1/2] cup orange juice.
  2. Stir in the fresh cranberries and cook until the cranberries begin to pop (about 8 minutes).
  3. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
  4. Place in refrigerator for at least two hours.
  5. Remove Cranberry-Orange Sauce from the refrigerator and place into a blender.
  6. Add in 6 ounces of orange juice and blend until smooth (mixture will be slightly thick).

Assemble The Pops

  1. Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about [q:3/4] ounce of cranberry-orange base into each cavity; allow layer to freeze completely.
  2. Pour [q:1/2] ounce orange juice into each cavity directly on top of the cranberry-orange layer; allow layer to freeze completely.
  3. Pour another layer of the cranberry-orange base up fill line in each cavity (approximately [q:3/4] ounce per pop); allow layer to freeze completely.
  4. Remove the pops with the Super Tool. Repeat with remaining pops.
Nutrition Info
1 pop: 210 Calories, 1 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 46 g Total sugars (33 g Added sugars), 2 g Fiber, 0 g Total fat (0 g sat), 3 mg Sodium, [nut:5] Vitamin C, [nut:1] Vitamin B1 (thiamine)

Simple Pickles

Simple Pickles
Ingredients
  • 1 Large Cucumber
  • [q:3/4] cup White or Apple Cider Vinegar
  • 1 tbsp Sea Salt
  • 2 tbsp Brown Sugar
  • pinch of Garlic Powder
Directions
  1. Dice the cucumber, keep the pieces small enough to fit in the jars you have.
  2. Pour Vinegar in a bowl and add the dry ingredients.
  3. Whisk until sugar is dissolved.
  4. Fill glass jars with diced cucumbers - the number of jars needed will vary.
  5. Pour liquid over cucumbers, making sure they are fully immersed.
  6. Place lids on jars and refrigerate for at least 1 week before serving.

Flax Rice Spirals with Black Beans and Spicy Pumpkin Seeds

Flax Rice Spirals with Black Beans and Spicy Pumpkin Seeds
Prep Time
10 minutes, plus 40 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 2 lbs plum tomatoes, halved lengthwise and then halved crosswise
  • 2 cans Eden Organic black beans, drained
  • 1 medium onion, halved and slivered
  • 6 garlic cloves, quartered
  • 2 tbsp Eden Selected extra Virgin Olive Oil
  • [q:1/4] tsp red pepper flakes
  • 1 tsp Eden Sea Salt
  • [q:3/4] tsp freshly ground black pepper
  • 1 package Eden Organic Flax Rice Spirals
  • [q:1/2] cup Eden Organic Spicy Pumpkin Seeds
  • 2 tbsp fresh parsley, minced
Directions
  1. Preheat oven to 400°
  2. On a baking sheet, combine tomatoes, beans, onion, garlic, olive oil, pepper flakes, salt, and pepper. Toss to coat.
  3. Bake until softened, approximately 30 to 40 minutes, tossing halfway through.
  4. Meanwhile, cook pasta according to package directions. Drain and return to pot.
  5. Toss with baked tomato mixture and season with salt and pepper.
  6. Divide between 4 bowls and sprinkle with pumpkin seeds and parsley.

Garlic Parmesan Crisps

Garlic Parmesan Crisps
Number of Servings
4 dozen crisps
Ingredients
  • [q:1/2] cup butter or margarine, melted
  • 2 tsp garlic salt
  • 4 six inch Pita rounds
  • 3 tbsp parmesan cheese, grated
  • 2 tsp basil
Directions
  1. Preheat oven to 325º
  2. In a small bowl, mix butter (or margarine) with garlic salt until well blended
  3. Split pitas in half – crosswise – to make two rounds.
  4. Spread each round with the butter mixture
  5. Sprinkle with cheese and basil.
  6. Cut each round into 6 wedges.
  7. Place on an ungreased baking sheet.
  8. Bake for 8 to 10 minutes, or until crisp.

Toasted Whole-Wheat Pita Wedges

Toasted Whole-Wheat Pita Wedges
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 2 whole-wheat pita breads (each 6 inches in diameter)
  • Olive oil spray
  • 2 Tbsp Parmesan cheese
Directions
  1. Preheat oven to 350°. Separate halves of each pita and then cut each half into wedges.
  2. On large baking sheet, place the wedges in a single layer. Spray lightly with olive oil and sprinkle with Parmesan cheese.
  3. Bake for 15 minutes. Serve with hummus, salsa, or dip, if desired.
Nutrition Info
96 Calories, 4 g Protein, 18 g Carbohydrates, 2 g Fiber, 2 g Total fat (1 g sat), 208 mg Sodium, Manganese, Selenium, Vitamin B1 (thiamine), Copper, Phosphorus

Low-Fat Spinach Dip

Low-Fat Spinach Dip
Prep Time
20 minutes
Number of Servings
Serves 6
Ingredients
  • 1 package Mori-Nu Silken Lite Firm Tofu
  • [q:1/2] cup Nayonaise Original Spread or light sour cream
  • 2 Tbsp powdered vegetable broth
  • 1 (10 oz) pkg frozen spinach, defrosted and squeezed dry
  • 2 or 3 medium green onions, chopped
  • [q:1/2] (8 oz) can water chestnuts, coarsely chopped
  • 2 tsp fresh lemon juice
  • freshly ground black pepper to taste
Directions
  1. Place tofu, Nayonaise or sour cream, and powdered vegetable broth in food processor. Process until they are a smooth puree.
  2. Add the spinach, green onions, water chestnuts, and lemon juice. Process just until all ingredients are blended. Dip should be thick and have lots of texture.
  3. Season to taste with pepper.
  4. Serve with fresh vegetables or crackers.
Nutrition Info
63 calories, 7 g protein, 6 g carbohydrates, 1 g total fat, 142 mg sodium, 1 mg cholesterol

Creamy Miso Dip

Creamy Miso Dip
Prep Time
20 minutes
Number of Servings
Serves 24
Ingredients
Directions
  1. Place tofu in food processor and blend until completely smooth, stopping once to scrape down sides of bowl.
  2. Add rest of ingredients. Process until completely blended.
  3. Chill at least 1 hour before serving. Serve with raw vegetables like carrots, celery, cucumber spears, cauliflower, and broccoli.
Nutrition Info
13 calories, 1 g protein, 1 g carbohydrates, <1 g total fat, 0 mg cholesterol, 65 mg sodium.

Egg-Free Egg Salad

Egg-Free Egg Salad
Prep Time
20 minutes
Number of Servings
Serves 3
Ingredients
  • 1 package Mori-Nu Organic Silken Tofu*
  • 3 Tbsp Nayonaise Original Spread or other light soy mayonnaise
  • [q:1/4] tsp turmeric
  • [q:1/8] tsp dry mustard
  • 2 Tbsp sweet pickle relish
  • 1 tsp minced capers
  • 2 Tbsp minced scallions
  • 2 Tbsp minced celery
  • [q:1/2] tsp minced fresh dill weed
  • Salt and freshly ground black pepper to taste
Directions
  1. Drain tofu and pat dry with paper towels. Mash or crumble tofu into medium bowl.
  2. In another small bowl, mix Nayonaise, turmeric, mustard, and salt; add tofu.
  3. Mix in remaining ingredients. Refrigerate 30 minutes to allow flavors to meld.
Nutrition Info
137 calories, 9 g protein, 8 g carbohydrates, <1 g fiber, 7 g total fat, 275 mg sodium, 0 mg cholesterol, 91 mg calcium
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