Date Bars

Makes 20 bars

• 3 cups of oatmeal
• 1 and ½ cups of flour
• 2 and ¼ cups brown sugar
  1tsp baking powder
• 2 sticks melted margarine
• 10oz dates (about 3 cups)
• 1 cup water
  
  

Combine oatmeal, flour, baking powder, melted margarine, and 1 and ¼ cups brown sugar in a large bowl.

In a separate, small bowl, mix a few tablespoons of flour with a half a cup of water until you get a mixture with the same consistency as pancake batter.

On the stove, on medium heat, melt the dates, water, and 1 cup brown sugar until it boils and begins to get thick. Then add the water and flour mixture until the date mixture becomes thick.

In a 9"x9" baking pan, press half of the oatmeal mixture on bottom and pour in the now quite thick date mixture on top. Then pour the remaining oatmeal over the dates and bake for 35-40 minutes.

From http://www.cok.net/lit/recipes/desserts.php

Optional:
Try replacing butter with the same amount of apple sauce, and using oat, whole wheat or amaranath flour for a healthier alternative.

Rose's Bliss Balls

3/4 Cup of Peanut Butter
1/2 Cup of Tahini
3/4 Cup of Date puree (dates, teaspoon and half water and a dash of vanilla extract)
1/2 Cup Agave Nectar
tbsp (or to taste) special dark chocolate powder or dutch chocolate powder
1/2 tsp cinnamon
Cranberries
Shredded Almonds

Combine all but almonds together, roll into balls and roll almonds on outside.

Mrs. Patton's Quinoa, Mango & Black Bean Salad

Makes 2 servings, about 2 cups each

Ingredients

½ cup quinoa (see Note)
1 cup water
¼ cup orange juice
¼ cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
⅛ teaspoon salt
Pinch of cayenne pepper
1 small mango, diced (see Tip)
1 small red bell pepper, diced
1 cup canned black beans (see Tips for Two), rinsed
2 scallions, thinly sliced

Quinoa, Mango & Black Bean Salad Ingredients Cont.

Quinoa, Mango & Black Bean Salad Instructions

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Quinoa, Mango & Black Bean Salad Instructions Cont.

Quinoa, Mango & Black Bean Salad Tips

This salad can be made up to 2 days in advance (cover and refrigerate). Serve chilled.

Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas� diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa�s natural, bitter protective covering.

Tip: To dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.

Tips for Two: Refrigerate leftover canned beans for up to 3 days. Add to green salads and soups; mash with garlic powder and chopped fresh herbs for a quick dip; make Spiced Pinto Beans.

Quinoa, Mango & Black Bean Salad Tips Cont.

Quinoa, Mango & Black Bean Salad Nutrition Information

Per serving: 422 calories; 9 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 74 g carbohydrate; 15 g protein; 19 g fiber; 256 mg sodium; 642 mg potassium.
Nutrition bonus: Vitamin C (210% daily value), Vitamin A (50% dv), Magnesium (22% dv), Vitamin E (20% dv).
3 1/2 Carbohydrate Servings
Exchanges: 3 starch, 1 1/2 fruit, 1 vegetable, 1 very lean meat to lean

Thank you Mrs. Elizabeth Patton for the recipe!
Which can be found at http://www.eatingwell.com/recipes/quinoa_mango_bean_salad.html