Ingredients:
1 cup unsweetened apple juice
1/4 cup oil
1 cup oat flour
1 cup oatmeal
1/2 tsp baking soda                                                             
3/4 tsp ground cinnamon
3/4 malt sweetened chocolate chips
1/2 cup walnuts (optional)

Directions:
1.    Soak the raisins in juice overnight. Then puree in a blender.
2.    Add oil and blend again.
3.    Mix the rest of the ingredients in a separate bowl and stir in the raisin mixture until combined.
4.    Drop heaping teaspoonsful on a baking sheet and bake at 375 for 15-18 minutes or until lightly browned.
5.    Makes about 3 dozen. Enjoy! No sugar no wheat!!!

Low Glycemic Smoothie

Prep time: 10 minutes
No cooking time
Yield: ???

Ingredients:
1/2 organic cucmber with the skin on
1/2 organic green apple with the skin on
2 handfuls baby spinach
2-3 leaves kale
2-3 leaves green chard
Cinnamon to taste

Directions:
Blend and add as much water as you need for the desired consistency.

Quinoa with Chickpeas and Spinach

Prep time: ??? minutes
Cooking time: ??? minutes
Yield: ???

Ingredients:
1 cup quinoa, rinsed
1 cup water
3/4 cup orange juice, fresh squeezed
1/2 tsp sea salt
zest from 2 oranges
1 Tbsp extra virgin olive oil
2 medium onions, chopped
3 cloves of garlic, minced
1/2 cup raisins
1 cup chickpeas, cooked
1 1/2 pounds of spinach
salt to taste
1/2 tsp cinnamon
1/4 cup toasted pine nuts
1 orange cut into wedges

Directions:
1. Combine orange juice and water, bring to a boil. Add salt orange zest and quinoa. Return to a boil reduce heat and cover for 15 minutes. When liquid has absorbed let it sit uncovered for 10 minutes to fluff up.
2. In a skillet heat the oil add onions and saute for 10 minutes add garlic and saute until brown
3. Add raisins, chickpeas and chopped spinach until it has just wilted. Drain excess water after cooking the spinach and season with salt.
4. Fold the vegetables into the hot cooked quinoa, stir in the cinnamon. Garnish with toasted pinenuts and orange wedges for a final squeeze of orange.Roasted Root Vegetables

Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings

Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)

Directions:
1.   Pre-heat oven to 375 degrees.
2.   Wash and chop all vegetables into large bite-sized pieces.
3.   Place in a large baking dish with sides.
4.   Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5.   Sprinkle with salt, pepper and herbs.
6.   Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.