Spinach Berry Salad

1 pound baby spinach

2 cups sliced organic strawberries or raspberries

1/2 cup slivered almonds

2 TB thinly sliced green onions

2 TB sesame seeds


Honey Mustard Dressing:

1/4 cup Dijon mustard

2 TB flaxseed oil or Udo’s oil

1/3 cup raw honey


Mix dressing well and pour on salad just before serving.


Squash Casserole

6 cups sliced squash or zucchini

1 cup shredded carrots

1/4 cup onion, chopped

1 stick margarine, melted

8 oz. herb stuffing

1 can mushroom soup

1 tsp chicken style seasoning

1 cup sour cream


Steam squash and onion in 1 tablespoon water in skillet until tender. Drain off water. Mix margarine and stuffing. Put 1/2 in bottom of a 9 x 13″ baking dish. Mix soup, chicken style seasoning and sour cream. Stir in vegetables.


Pour into baking dish. Sprinkle remaining herb stuffing on top. Bake at 350 for 30 min. or until golden brown.


Spicy ‘n’ Nice Rice
1-cup long grain Brown Rice
2 ½ cups Water
2 large cloves Garlic, chopped (or to taste)
1 large Onion, chopped
1 11/2 tbs Italian Seasoning
1 tsp Chili Powder
1/8 tsp Cayenne
8 oz can Mushroom Pieces
½ cup Almonds, coarsely chopped
8 oz can Tomato Sauce
1-cup water
16 oz corn, fresh or frozen
1 tsp Paprika (or to taste)
1 Tbl Parsley Flakes (or to taste)
2 Tbl Soy Bits (or to taste)
3 Roma Tomatoes, chopped
Grated cheese of your choice, optional

In a saucepan, bring 2 cups of water to boil, add rice. Simmer until tender or water is gone.
In a 12-inch skillet, sauté onions, garlic and spices until golden brown.
Add mushrooms and almonds, sauté for 3 minutes. Reduce heat, add tomato sauce and water. Let simmer while rice finishes cooking.
When rice is tender, add to the sauce. Add corn, mixing thoroughly. Cook covered for 3 minutes. Arrange chopped tomatoes on top for a garnish. Sprinkle with paprika, parsley flakes and soy bits. Serve with grated cheese of your choice.