Makes 9 Servings

These bars from the new China Study Cookbook by LeAnne Campbell are rich, creamy, sweet, and satisfying - everything a dessert should be!

Preparation Time: 15 minutes
Chilling Time: 1 hour.

INGREDIENTS:

1 cup low-fat graham crackers, crushed
1/4 cup crushed walnuts
1/2 cup reduced-fat, unsweetened coconut
1/3 cup natural peanut butter
1/4 cup nondairy milk
1 cup nondairy chocolate chips
5 tablespoons rice or almond milk

DIRECTIONS:

-1. Crush graham crackers in food processor. In separate bowl, add walnuts, coconut, and peanut butter. Stir in crushed graham crackers.

2. Slowly add milk and mix. If mixture does not hold together, continue adding additional milk until all ingredients stick together. However, don’t make it too soft, and, if necessary, use your hands.

3. Spread mixture evenly into a 9 9 nonstick baking dish.
4. In a saucepan, melt chocolate chips together with rice or almond milk over medium heat. Stir until smooth.

5. Spread chocolate mixture on top of peanut butter mixture. Refrigerate for 1 hour or until hardened. Cut into squares and enjoy!


SAMPLE RECIPES reprinted with permission
from The China Study Cookbook
by Leanne Campbell, PHD
Published by BenBella Books

No Bake Peanut Butter Bars sample recipe from The China Study Cookbook by Leanne Campbell, PhD

Sample Recipe from The China Study Cookbook by Leanne Campbell, PhD
No-Bake Peanut Butter Bars

The China Study Cookbook
by Leanne Campbell, PHD

The China Study Cookbook by Leanne Campbell, PHD

Official companion to The China Study by T. Colin Campbell, PHD.
With almost a million copies sold and hailed as one of the most important health and nutrition books of our times. The China Study reveaks that the traditional Western diet has led to the widespread growth of today's most prevalent issues from obesity to cancer.

The China Study Cookbook takes these findings and gives you meals backed by The China Study science. Quick, flavorful meals based exclusively on a healthy, whole food, plant-based diet. Enjoy over 120 tasty recipes from Fabulous Sweet Potato Enchiladas and Pumpkin Pancakes to No-Bake Peanut Butter Bars, Cheese(Less) Cake.
#1227........284 Pages........$19.95
Earns 20 Shoppers’ Club Points

The Awesome Chickpea by Organic Chef Tom

The Awesome
Chickpea

by Organic Chef Tom

Chickpeas (aka garbonzo beans) are one of the most awesome legumes in the world! In Greece, where my family is from, chickpeas were a staple in everything from dips to desserts. The ancients praised them for curing kidney stones, regulating blood sugar, lowering cholesterol and other natural remedies.

Chickpeas really shine when it comes to taste, recipe versatility and nutrition. These little gems feature a nut-like taste with a smooth, buttery texture. They are high in flavor, fiber, protein (15 grams per cup) and essential nutrients (such as iron, folate, magnesium (220 mg in one cup serving!)... and best of all, chickpeas are low in fat.

Combine chickpeas with whole grains
such as organic brown rice or millet and you have a nutritious, plant-based complete protein meal with all nine essential amino acids.

Chickpeas are the ultimate brain food and great for keeping alert and focused in work or school. They are satisfying and help keep your blood sugar steady and stabilized. New studies have shown that regular use of chickpeas in your diet will
do wonders to support healthy blood sugar levels and reduce cravings for not-so-healthy sugary snacks.

Chickpeas in the kitchen ...

Every cook should have a pantry filled with chickpeas ~ dried, canned (for quick convenience), chickpea flour and chickpea miso. You can use them to make the classic hummus with sesame tahini for dips, wraps and delicious sandwiches, chickpea salads with garden fresh veggies, warming and nourishing stews with corn bread and healthy digestion supporting soups with chickpea miso. Chickpeas can even be roasted as a tasty, good-for-you snack!

Cooking Chickpeas

The ideal way to cook chickpeas is in a pressure cooker for maximum softness at the shortest cooking time. In the early morning, I sort through the dry chickpeas and discard any pebbles or mud pellets (that often can accompany dried beans) and then I wash them a couple times with fresh water. Then I cover the chickpeas with fresh spring water (about a couple of inches above beans) and soak for 9 - 10 hours right in my Silit pressure cooker.

To cook the chickpeas, I pour out the soaking water and add fresh spring water covered about an inch from the top of the chickpeas. I add diced onions, garlic and a strip of kombu, a nutritious flavor and digestive enhancing sea vegetable, cover and bring to pressure. I reduce the pressure and simmer for one hour. I allow the pressure to come down naturally, remove lid and season with teaspoon of sea salt per dry cup of beans.

I usually make enough cooked chickpeas to serve just as they are the first day served with a nourishing grain dish such as millet with carrots.  Then I will make something new with them the next days lunch (hummus, chickpea salad...) or dinner.

 

Chickpea Miso Soup with American made, Organic Miso Master Chickpea Miso
Blueberry Muffin recipe by Christina Pirello

Blueberry muffins are, hands down, the all American favorite of muffins. This vegan version is oh, so yummy and oh, so healthy. Made with only whole grain flours and no refined sugar, these muffins are delicately sweet, showcasing the real star...the blueberries.


Ingredients
1/4 cup vegetarian butter spread (like Earth Balance)
1/2 cup unsweetened applesauce
2/3 cup brown rice syrup
1/2 cup unsweetened soy or almond milk
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 cup semolina flour
Generous pinch sea salt
1 tablespoon baking powder
2 teaspoons grated lemon zest
2 cups fresh blueberries, sorted, rinsed, drained
 

Directions
Preheat oven to 350 degrees and line a standard muffin tin with papers or lightly oil and flour.  Whisk together butter spread, applesauce, rice syrup, milk and vanilla until emulsified.

In a separate bowl, whisk together flours, salt and baking powder. Fold in wet ingredients to create a smooth batter. Fold in zest and berries. Divide batter evenly among the muffin cups, making them each about 3/4 full. Bake until the centers of the muffins spring back to the touch, about 35 minutes. Cool on a wire rack.

Makes about 12 Muffins.

Blueberry Muffins

by Christina Pirello

YUMMY VEGAN

Recipe by Christina Pirello ~
America’s Healthy Cooking Teacher!

Stainless Steel Muffin Pans

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  6 Cup Muffin Pans SHOP >
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Stainless Steel BAKEWARE

Organic Chef Tom’s
vegan & organic
Good Morning
Pancakes

2 cups Organic Chef Tom’s Good Morning         Pancake Mix
1 cups organic soy, rice or almond milk
1 tablespoon organic vegetable oil
1 tablespoon organic maple syrup
1 teaspoon vegetable oil to coat fry pan

Organic Chef Tom’s
Organic Good Morning
Pancake & Waffle Mix

Organic: Corn, barley and brown rice flours,
baking powder, cinnamon, lemon rind and natural sea salt.
BUY HERE >

1. Lightly coat bottom of Silit ceramic fry pan            with vegetable oil.

2. Pour Chef Tom’s Good Morning Pancake
    mix into large mixing bowl.

3. In large measuring cup, whisk together
    milk, oil and syrup to create foam.

4. Pour into pancake mix and whisk
    ingredients to form thick batter.
5. Heat oiled frying pan up on a medium heat
    for 3-4 minutes.

6. Pour spoonful of batter (your desired size of         pancakes) into fry pan. When batters begins
    to bubble on edges, flip pancake and brown
    on other side.

7. Continue with remaining batter adding
    more oil to fry pan as needed.

8. Serve hot with your favorite toppings.

Organic Chef Tom's Good Morning Pancakes

10-12 Yummy  Pancakes

I created my Organic Chef Tom’s Good Morning Pancake and Waffle Mix making pancakes for 30+ years with our five children and seven grandchildren! We spent many Sunday mornings making these tasty, dairy-free pancakes for family and friends. When the children were young, we often poured the mix out into fun shapes.  I hope that you enjoy making and eating them as much as we do.

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