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This is from a website GHS that I get e-mails from. Sounds good, and easy!

Oriental Salad

Makes: 5 servings

Ingredients:

2 cups cooked brown rice
2 cups cucumber, sliced
2 tablespoons rice vinegar
1 tablespoon soy sauce (reduced-sodium)
1/2 tablespoon sesame oil
1/2 tablespoon water
1 teaspoon sugar (can use sub or agave)
1/2 teaspoon gingerroot, grated
2 tablespoon jalapeno pepper, chopped
1 tablespoon garlic, minced

Directions:

. Mix vinegar, soy sauce, sesame oil, water, and sugar (or sub) thoroughly.

. Add gingerroot, jalapeno, and garlic and mix again.

. Pour the liquid over the hot rice and cucumbers and toss.

Nutritional Information:
Serving size: 1 cup
Calories: 145
Cholesterol: 7 mg
Fat: 2 g
Protein: 9 g
Carbohydrates: 40 g
Fiber: 5 g
Sodium: 240 mg

Haven't a clue where this recipe came from, but I changed it around a bit to make it SB LEGAL. I haven't tried making it yet, so can't say for sure what the end result would be:


HONEY LEMON CHEESECAKE

Filling:

11 ounces cream cheese
1-1/2 cups milk, divided use
1/4 cups fresh lemon juice
2 tsp. freshly grated lemon peel
1 envelope unflavored gelatin
1/2 cup agave


Directions:


Using electric mixer, beat cream cheese until smooth. Slowly add 1 1/4 cups milk, mixing until smooth and well blended. Beat in lemon juice and peel; set aside. In small saucepan, sprinkle gelatin over remaining 1/4 cup milk; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in agave; whisk to blend. Add to cheese mixture, mixing until well blended. Freeze 15 minutes then whisk partially set cheesecake mixture until smooth. Pour into pie plate sprayed with non-stick spray and refrigerate at least 2 hours.

OPTION: You can also make this with a crust. If doing so try using a springform pan.

These just sound soooo delicious!

Chocolate-Mascarpone Phyllo Triangles
Submitted by: Mary Bayramian _

This recipe has been scaled to yield 9 servings.
Original recipe makes 18 servings.

Prep_Time: 30 Minutes
Cook_Time: 20 Minutes
Ready_in: 50 Minutes

"These are absolutely delicious, flaky and delicate, with a chocolate mascarpone pecan filling. Rich, but not too sweet. Once you try creating with phyllo, it is not difficult as long as you follow instructions. Be sure to keep the sheets under a damp cloth while preparing the triangles. Drizzle each triangle with a little honey when serving."

Ingredients:

1 cup mascarpone cheese
2 tablespoons and 2 teaspoons HERSHEY'S® Cocoa Powder
1/2 teaspoon vanilla extract
1/4 cup honey (use agave)
1/4 cup and 2 tablespoons chopped pecans
1 cup clarified butter
1/2 (16 ounce) package phyllo dough (use the spelt or ww)

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a medium bowl, beat together the mascarpone cheese, HERSHEY'S ® Cocoa Powder, vanilla extract and honey (agave). Mix in pecans.

3. Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.

4. Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.

WHOLE WHEAT AGAVE COOKIES

4 tbsp. butter
1/2 c. agave
1 1/2 c. stone ground whole- wheat flour
1 c. dry milk
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. water
2 eggs
1/2 tsp. vanilla
1 c. unsweetened carob chops (can use less easily)
1/2 c. sunflower seeds
1/4 c. chopped peanuts

Combine ingredients. Drop by teaspoon onto lightly greased cookie sheet. Bake in 350 degree oven for 12 minutes. Makes 3 to 4 dozen cookies.

2 cups whole wheat pastry flour
1 t. baking powder
1 t baking soda
1 t salt
3/4 cup cocoa
1 cup milk
2 eggs
3/4 cup agave
3/4 cup butter
1 Tab. real vanilla
1 pint whipping cream
1 T. agave


Cream agave and butter. Add dry, milk, and eggs. Beat well. Bake in two greased and floured 8 or 9 inch cake pans at 350 for about 35 minutes. Cake is done when top springs back after being touched lightly. Cool about 10 minutes, and remove from pans to wire rack. Cool completely.

Filling:
1 1# bag of frozen sweet cherries - not sweetened.
1 jar of Polaner black cherry jam
1/4 cup water

Coarsely chop the cherries, reserving a few whole to decorate top of cake. Mix the jam and water, and fold in cherries. Carefully cut each cake into two layers. (use toothpicks as a guide to get it even) Spread filling between each layer, and stack cake.

Whip cream slowly adding agave. Once stiff peaks have formed, spread cake starting with top, with the whipped cream. Garnish top with reserved cherries. Makes about 16 servings.

Follow recipe for Deb's crustless cheesecake, ( 2 8 oz. low fat cream cheese, 3 eggs, 1/2 cup agave) but omit lemon juice. Add 1 square of unsweetened baking chocolate, melted, and 2 Tab. cocoa, 1 T vanilla. Bake as directed.

1/4 cup butter
1/4 cup agave
2-3 T milk or cream
1 T vanilla
1 cup dry milk powder

Cream butter and agave, add milk and vanilla. Beat in dry milk powder. Whip until light an d fluffy. Add more milk powder, or liquid to get right consistency.

My agave is old and starting to crystalize, but it is the dark kind and when I made this icing it tasted almost like a burnt sugar, or caramel icing. It would be excellent with an apple, or spice cake. You can add about a 1/4 cup sifted cocoa for a chocolate icing. You may want to up the agave a bit to keep it from being bitter.

This is a recipe from the Barbo site posted by Molly. I doubled it and we had three meals for the two of us. It is wonderful!

Ingredients:
3 cups cubed stew meat
1/2 cup SGWW flour
1/4 cup butter
1 onion, sliced
2 cups chopped or sliced carrots
2 cups sliced celery
salt to taste
1 cup tomato juice

Procedure

Dust the meat with flour. Brown the meat in the butter in a skillet. Remove the meat to the crockpot. Add the onions andcook until soft. Add to crockpot.

Cover and cook on low for 2 hours. Add the vegetables and juice and season with salt.

Cook for 6-8 hours.

This also freezes well. I served it over brown rice. Yummy.

Curried Sweet Potato Bisque


1 Tbsp. Margarine
1 1/4 cups onions, chopped
1 clove garlic, minced
1Tbsp. ground coriander
1 tsp. curry powder
1/8 tsp. ground cumin
4 cups low sodium chicken broth
1 3/4 cups sweet potatoes, cooked and mashed
Plain yogurt, cumin seeds or fresh cilantro leaves for garnish

Nutritional Analysis:

Calories, 192; Fat, 4 g.; Cholesterol, 0 mg.; Fiber, 3 g.; Sodium, 135 mg. Percent calories from Fat, 20%.

In 3-quart saucepan, melt margarine. Saute onions and garlic about 5 minutes until onion is just wilted. Add spices; stir and heat a few seconds. Pour in broth; heat to boiling. Stir in mashed potatoes and heat through. Ladle into individual soup bowls or tureen and garnish with yogurt and cumin seeds or cilantro leaves on top. Makes 4 servings.

This is an official 5 A Day recipe.

From HEALTHY EATING WEBSITE & uses STEVIA as the sweetener:

PEACH MUFFINS

1/2 cup soymilk or milk
1/4 cup oil
1 tablespoon lemon juice
1 large egg
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup oat bran
1 1/2 cups chopped peaches, fresh or frozen, thawed, or one 15 ounce can, drained
1/2 teaspoon powdered stevia extract
1 teaspoon vanilla extract
1 tablespoon frozen orange juice concentrate
1 teaspoon grated fresh ginger or 3/4 teaspoon dried powdered ginger

Preheat the oven to 375 F. Oil the muffin pans.

Mix the soymilk or milk and lemon juice in a cup. Set aside to sour.
Sift the flour, leavenings, and salt together in a large mixing bowl. if using dried ginger, sift it in with the other dry ingredients. Stir in the oat bran
Blend 1 cup of the chopped peaches, the soured milk, oil, egg, stevia extract, vanilla, and orange juice concentrate in a blender until smooth.
Make a well in the dry ingredients, and fold in the wet ingredients quickly and gently. Add the remaining chopped peaches and fresh ginger just before the flour is completely blended.
Spoon the batter into the muffin pans, and bake for 30 to 35 minutes.
Remove from the pans and cool on a rack

Yield: 12 muffins
Per muffin: Calories 151, Total Fat 6 g, Sat. Fat I g, Protein 5 g, Carb. 21 g, Fiber 4 g, Sodium 134 mg

From HEALTHY EATING WEBSITE:

CAROB PECAN CAKE

1/2 cup butter, softened
2 tablespoons date sugar (optional-or use agave in place of)
3/4 teaspoon powdered stevia extract
3/4 cup carob powder
3 eggs, warmed to room temperature
1/2 cup soymilk or milk
1/2 cup plain nonfat yogurt
1/2 cup unsweetened applesauce
11/2 teaspoons vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
11/2 teaspoons baking powder
1/4 teaspoon salt

Preheat the oven to 350'F.

Oil and flour two 8-inch round cake pans.
Soften and cream the butter in a mixing bowl. Cream in the date sugar, stevia extract, and about 1/4 cup of the carob powder. Beat in the eggs with a hand mixer. Add the rest of the carob, and beat. Mix in the soymilk or milk, yogurt, applesauce, and vanilla
Sift the dry ingredients together.
Add the dry ingredients to the wet ingredients, mixing just until well blended.
Spoon into the pans, and smooth the top.
Bake for 22 to 25 minutes.
Cool 5 minutes in the pans, then turn out onto a rack.

Yield: 10 servings

Per serving: Calories 266, Total Fat 12 g, Sat. Fat 7 g, Protein 7 g, Carb. 29 g, Fiber 5 g, Sodium 363 mg

Boston Baked Beans

2 cups Great Northern Beans
1 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1/2 c dark agave
1/2 pound salt pork or sf bacon
1 onion

Traditional Method: Mix all of the ingredients with 4 cups of hot water and bake for 6 to 8 hours in a 250-degree F oven. Check periodically and add water as necessary, occasionally stirring up the beans. For the last hour or so you can leave the pot uncovered to get rid of some excess water. The recipe can be doubled or tripled.

Crock Pot Method: Prepare beans for cooking in the usual manner. In a 5 quart crockpot, place beans and all ingredients except salt along with 3-1/2 cups of water. Cook on low for 14 hours (or follow manufacturer's directions). When done, stir in salt and stir thoroughly.

This recipe is from The Real Food Cookbook

Sesame-Almond Baked Chicken

Ingredients:

1 cup yogurt

1 egg, beaten

½ cup whole wheat flour

1 teaspoon sea salt

6 chicken breasts, skinned and halved

1 cup ground almonds

¼ cup sesame seeds

½ cup wheat germ

butter

slivered almonds

Directions:

Preheat oven to 350 degrees.

Mix yogurt with egg in a bowl.

Combine flour and salt.

Dip chicken breasts in egg-yogurt mixture and then in flour. Place in oiled baking dish.

Mix ground almonds, seeds, and wheat germ together and sprinkle over chicken breasts. Dot with butter.

Bake at 350 degrees for 35 minutes. When done, sprinkle almond slivers over the top and place under broiler for a minute or two to brown.

POTATO GEMS

1 cup milk
3 Tbs oil
salt to taste
2 cups whole wheat flour
1 cup mashed sweet potatoes


Place the milk, oil, and salt in a bowl. Now beat theflour
into this mixture. The ingredients should be cold and your gem pans oiled and sizzling hot. Spoon on to hot cookie sheet and flatten with spoon to make individual gems. Bake in preheated oven at 400F. for 20 minutes.