(Makes 6 cups)

Ingredients:

1 cup pine nuts
1 cup pumpkin seeds, raw
1 cup cranberries, dried and sweetened
1 cup raisins
2 cups sunflower seeds, raw
1 cup slivered almonds

Instructions:

Combine all ingredients in a mixing bowl and stir. Transfer this delicious mixture to a beautiful serving bowl and serve at your next holiday party or enjoy as a healthy lunchbox treat. .

Lemon & Yogurt Bread
(2 Loaves)

Ingredients:
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
tsp baking powder
1 cup poppy seeds
3 eggs (preferably organic), lightly beaten
1 cup vegetable oil
1 cup sugar
2 cups lemon yogurt
2 tbsp freshly squeezed lemon juice

Instructions:
Preheat oven to 325 degrees Fahrenheit.

In a large bowl, sift together baking soda, salt, flour and baking powder. Add poppy seeds and combine.

In a separate bowl, combine eggs, oil and sugar and whisk until creamy. Add the lemon yogurt and lemon juice and mix well. Carefully blend with the flour mixture.

Grease two loaf pans and spoon in mixture. Bake in the oven for about one hour.

There are all kinds of interesting, unusual dishes you can make with the pumpkins you used for autumn decorations. Think outside the pie! Here are some recipes.

1. Roasted seeds

Here is a simple and delicious way to prepare pumpkin seeds for a sweet and spicy treat:

Scoop out seeds and spread them on newspaper or paper towels to dry at room temperature – it’s better not to wash them, but if you do, then let them dry for at least a day and a half before proceeding.

In a microwave-safe container, mix:
1 1/2 teaspoons each honey and brown sugar
1 teaspoon safflower oil
1/8 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon each of salt and ground cloves

Microwave for 30 seconds on High; stir in 3/4 cup of dried pumpkin seeds until coated. Spread on a parchment paper-covered cookie sheet and bake at 325 degrees for 25-30 minutes, stirring every 10 minutes or so.

2. Mushroom Stew in a Pumpkin  Read more...

Ingredients:
1/2 cup fresh mint leaves, washed and finely chopped (preferably in blender)
1 cup malt vinegar
2 tbsp brown sugar

Instructions:
In a small saucepan, bring malt vinegar to a simmer and add the mint leaves and sugar. Keep on simmering for about 20 minutes. If needed, add a bit more sugar or water depending on your taste.

Fill the mint sauce into sterilized bottles and keep in your fridge for up to 6 months.

This mint sauce goes very well with lamb.

Ingredients:
cup wild rice, uncooked
cups brown rice, uncooked
2 cups vegetable broth
1 onion, diced
4 cloves garlic, minced
2 tbsp olive oil
3 cups mushrooms, sliced
2 celery stalks, sliced
tsp sage
tsp marjoram
1/3 cup fresh parsley, chopped
1/3 cup almonds, chopped
Salt and pepper

Instructions:
Pour the vegetable broth into a large pot and bring to a boil. Add the wild rice and cook for about 15 20 minutes before adding the brown rice. Cook covered for a further 45 minutes or until the rice is tender.

In the meantime, in a large skilled saut the chopped onions and garlic in olive oil for about 10 minutes or until the onions are nicely brown. Add the spices, mushrooms and celery and cook for a further 5 minutes. Add more oil if necessary.

Add the parsley, almonds and cooked rice to the large skillet and mix well. Stir for a further few minutes until heated through and serve immediately.

Ingredients:
2 (12oz) packages of frozen French cut green beans
8 oz mushrooms, quartered
1 small onion, thinly sliced
1 tbsp fresh parsley, chopped
2 tbsp all-purpose flour
tsp lemon zest
tsp salt
Pinch of black pepper
cup milk
3 tbsp butter
1 cup sour cream
cup of Cheddar cheese, grated
1 (2.8oz) can of French fried onions

Instructions:
Preheat the oven to 350 degrees Fahrenheit.

Fill a saucepan with about 1/2inch of water and place the frozen French-cut green beans into it. Bring the water to a boil, then lower the heat immediately and steam the beans for about 5 minutes or until they are tender but still bright green. Drain the beans and add the mushrooms. Toss well and set aside.

In a heavy skillet, melt the butter and add the onion and parsley. Stir constantly and cook until onion is soft. Add the flour and stir until well combined. Mix in the lemon zest and season well. Whisk in the milk and stir constantly. Then add the sour cream and combine well. Cook over medium heat until the mixture begins to bubble. Carefully place the green beans and mushrooms into the skillet and stir until well combined.  Read more...

Family-Style Pork Chops
Serves 4

Ingredients:
4 center-cut pork chops
1 onion, minced
2 tbsp flour
2 tbsp oil
Salt and pepper
cup celery, chopped
2 cloves garlic, minced
1 cup chicken broth
tsp dried thyme
1 bay leaf

Instructions:
Season both sides of the pork chops with salt and pepper, then dunk into flour to coat.

Heat oil in a heavy skillet and fry the pork chops on both sides until nice and brown. Set aside and discard most of the fat in the skillet.

Add garlic, celery and onion to the skillet and gently fry until soft. Place the pork chops into the skillet and add the broth, bay leaf and thyme. Cover and bring to a quick boil. Once boiled, immediately lower the heat and cook for about 30 minutes. Take the lid off and cook for a further few minutes. Skim off some of the fat and season.

Enjoy with a vegetable side dish and mashed potatoes.

Ingredients:
6 cups of water
3 cups of sugar (or less)
1 (46 oz) can of pineapple juice
1 (12 oz) can of orange juice concentrate
1 (6 oz) can of lemonade concentrate
tsp vanilla extract
1 bottle of lemon lime soda
1 quart of pineapple sherbet

Instructions:
Place the water and sugar into a heavy saucepan and bring to a boil. Remove from heat and set aside until cool. Once cool, pour water/sugar mixture into a large punch bowl and the remaining ingredients, except the sherbet. Mix well. Add the sherbet to the bowl just before serving.

A treat for young and old.

Delicious Easter Lamb Chops
Serves 4

Ingredients:
4 6 lamb loin chops, about 1 inch thick
1/3 cup orange marmalade
2 tbsp lemon juice
Salt and pepper

Instructions:
In a small bowl, combine lemon juice and marmalade.

Season both sides of the lamb chops with salt and pepper. Place chops on an oiled broiler rack. Broil each side for about 6 minutes or until almost cooked. Glaze both sides of chops with the marmalade mixture and broil for a further few minutes until cooked to your desired doneness.

Serve immediately with green beans and rice.

Ingredients:
1 can (19oz) white kidney beans, drained and rinsed
1 tbsp lemon juice
1 tbsp olive oil
tsp dried oregano, crumbled
1 clove garlic, pressed
tsp salt
tsp pepper
Handful of freshly chopped parsley

Instructions:
Place all ingredients in a blender or food processor and blend until smooth. Transfer to a nice serving dish, sprinkle with parsley and serve with cut up raw vegetable sticks and pita bread.

Ingredients:
1 package (6 oz) chocolate chips
cup sweetened condensed milk
1 cup finely crushed graham wafers
cup mixed nuts, chopped
tsp vanilla
cup cranberries

Instructions:
Place chocolate chips in a pot over boiling water and stir until partly melted. Remove from heat and stir constantly until fully melted. Stir in remaining ingredients and mix well. Drop from a teaspoon onto waxed paper. Set aside until cool and firm.

Enjoy!

Easy and Quick Vegetable Stir-Fry
(Serves 4)

Ingredients:
2 tbsp sesame oil
1 chili, finely chopped
1 lb oriental mushrooms (oyster, shitake etc)
3 1/2oz pine nuts
1 onion, sliced
1 lb green vegetables (Pak Choi, spinach, Chinese cabbage etc)
11oz baby corn, halved lengthwise
2 red bell peppers, sliced
3 fl oz soy sauce
Handful fresh cilantro, chopped

Instructions:
Heat the sesame oil in a wok and add chili, pine nuts and garlic. Saut for about 30 seconds on high heat. Add mushrooms, onion, green vegetables, baby corn and red pepper and stir-fry for a further 3 to 4 minutes. Pour in the soy sauce and stir-fry for about a minute. Sprinkle with cilantro, stir well and serve immediately with rice noodles.

Whole-Wheat Couscous with Fresh Berries
(Makes about 4 Servings)

Ingredients:
2 cups cooked whole-wheat couscous
1 cup chopped nectarines
2 tbsp extra-virgin olive oil
2 tbsp orange juice
1 tbsp white vinegar
2 tsp scallions, finely chopped
1 cup mixed fresh berries
2 tbsp toasted and sliced almonds
Salt and pepper

Instructions:
Combine oil, vinegar, scallions and orange juice in a large serving bowl. Season with salt and pepper. Add couscous, nectarines, berries and toasted almonds. Toss gently.

This makes a great lunchbox treat or a side dish to grilled chicken or grilled fish.

Duck Breasts With Soy Sauce and Honey Glaze
(Serves 4)

Ingredients:
4 duck breasts, keep skin on
4 tbsp honey
4oz flaked almonds
4 tbsp soy sauce
fresh red chili, deseeded and finely chopped

Instructions:
Preheat the oven to 375F.

In a small bowl, combine honey, soy sauce, almonds and chili. Set aside.

Score the skin on the duck breasts and sear in a hot dry frying pan for 3 to 4 minutes each side. Place duck breasts on a baking sheet and cover each one with the honey and soy sauce glaze.

Place in the oven and bake for about 10 15 minutes or until the duck is cooked through.

Serve immediately with vegetables of your choice.

Deliciously Creamy Rice Pudding
(Serves 4)

Ingredients:
cup of uncooked white rice
2 cups of milk
1/3 cup white sugar
1 egg, beaten
tsp salt
2/3 cups raisins or other dried fruit of your choice
1 tbsp butter
tsp vanilla extract
Pinch of cinnamon

Instructions:
Cook rice according to package instructions.

Combine rice, 1 cups milk, sugar and salt in a medium sized saucepan. Cook for about 15 to 20 minutes until creamy and thick. Add the remaining cup milk, egg and dried fruit. Cook for a further few minutes. Stir constantly.

Take off heat, stir in vanilla extra and butter. Sprinkle with cinnamon and serve immediately.

Crunchy Apple Burgers
(Makes about 5 burgers)

Ingredients:
1 tart apple, grated
1 cup onion, minced
2 cups cooked brown rice (or white)
2 cups bread crumbs
1 green pepper, seeded and finely chopped
1 tbsp fresh ginger, minced
6 tbsp rolled oats
2 Tbsp vegetable oil
tsp salt
Black pepper

Instructions:
Before placing the grated apple into a large bowl, squeeze some of the juice out. Add onions, bread crumbs, ginger, rice, 3 tbsp rolled oats, green pepper, salt and pepper. Combine well and shape mixture into patties. Sprinkle with the remaining oats.

Heat 2 tbsp oil in a skillet and cook the burgers until golden brown, approximately 3 minutes per side.

Serve immediately in a burger bun.

Cheesy Brunch Potatoes
(Serves about 6)

Ingredients:
1 package Au gratin potatoes
1 cup frozen peas
2 cups cooked ham, diced
cup onion, chopped
1 green pepper, chopped
1 cups strong cheddar cheese, grated

Instructions:
Preheat oven to 400F.

In a large casserole dish, mix Au gratin potatoes as per package instructions. Add ham, peas, onion and green pepper. Mix thoroughly. Sprinkle with the grated cheese and bake in the oven for about 30 minutes.

Serve immediately with sausages and cut up fresh tomatoes for a delicious Sunday brunch.

Ingredients:
3 bananas, peeled and sliced
1 pound red and green seedless grapes
1 pound strawberries, hulled and sliced
5 peaches, peeled, pitted and chopped
3 kiwis, peeled and chopped
cup of sugar (or less if preferred)

Dressing:
cup pineapple juice
Juice of 1 lime
tsp ground ginger

Method:
In a large serving bowl, combine the sliced and chopped fruit, sprinkle with the sugar and toss gently.

In a small bowl, combine the ingredients for the dressing and mix together.

Pour the dressing over the fruit mixture and mix gently. Cover lightly and chill until the fruit salad is being served.

This fruit salad could be served after a delicious BBQ meal on a lazy sunny Sunday afternoon.

Vegetarian Curry with Crunchy Cashews
(Serves 4)

Ingredients:
lbs whole cashews
2 tbsp olive oil
5 shallots, thinly sliced
1 tbsp coriander
Zest of one lemon
5 curry leaves
tsp turmeric
2 tbsp cilantro, chopped
t salt
2 chillies, thinly sliced (or less if you like it less hot)
2 cloves garlic, minced
1 tsp fresh ginger, grated
15oz unsweetened coconut milk

Instructions:
In a large saucepan, heat the olive oil and saut the shallots until golden. Add the curry leaves, lemon zest, turmeric, chillies, salt, ginger and garlic and saut until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken.

Remove curry leaves and serve immediately with brown rice.

Vegan Lentil Soup
(Serves 4)

Ingredients:
1 tbsp oil
1 small onion, chopped
1 clove garlic, minced
1 tbsp fresh ginger root, minced
1 cup dry red lentils
1 cup butternut squash, peeled, seeded and cubed
1/3 cup fresh cilantro, chopped
2 cups of water
14oz unsweetened coconut milk
2 tbsp tomato paste
1 tsp curry powder
Pinch of nutmeg
Salt and pepper to taste

Instructions:
Heat the oil in a heavy skillet. Saut the onion, garlic and ginger until the onion is soft.

Add the lentils, cilantro, squash, water, coconut milk and tomato paste. Stir in the curry powder, cayenne pepper and nutmeg and season well. Bring the soup to a boil, reduce the heat and simmer for about 30 minutes until squash and lentils are soft.

Serve with crusty bread.