Hummus to dip veggies

Ingredients

• 2 cups garbanzo beans, drained (canned works but cooked dry beans taste better)
• 1/3 cup roasted sesame tahini
• 2 tbs lemon juice
• 1 teaspoon saLT
• 1/4 tsp cumin
• 2 cloves garlic, halved
• 2 tablespoons olive oil
• 1 pinch paprika

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt, cumin and garlic in a blender or food processor. Blend until smooth. Add water as needed to get the consistency needed.  Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Carrot Radish Salad from Taste of Home Healthy Cooking

From Taste of Home Healthy Cooking - June 08

Ingredients

• 3 cups shredded carrots
• 7 radishes, sliced and cut into strips
• 1/4 cup raisins

LIME VINAIGRETTE:

• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon grated lime peel
• 1/4 teaspoon pepper
• Lettuce leaves, optional

Directions

• In a small bowl, combine the carrots, radishes and raisins.
• In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well.
• Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.

Mediteranian Lentil Salad from Allrecipes.com

Ingredients

• 1 cup dry brown or green lentils
• 1 cup diced carrots
• 1 cup red onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 tablespoons lemon juice
• 1/2 cup diced celery
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil

Directions

1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
2. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.   Makes 8 side dish servings or 3-4 larger servings.

Roasted Carrots with dill

Makes 2-3 Servings

Ingredients:
6 large carrots
1-2 tbs olive oil
1/2 tsp+ sea salt
pinch of pepper
fresh dill or parsley

Directions:

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.)

Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Carrot Zucchini Yogurt Muffins -- adapted from allrecipes.com

Ingredients:
2 cups whole wheat pastry flour or half whole wheat, half all-purpose
1 cup oat flour (grind up oats in food processor)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/4 cup oil
3/4 cup unsweetened applesauce
1 cup plain yogurt
1/3 cup sugar (we don't add...)
1/2 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans or walnuts (optional)

Directions:

1) Preheat oven to 400 degrees F. Lightly grease 24 muffin cups.

2) In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans or walnuts. Scoop into the prepared muffin cups.

3) Bake 15 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.