Almond and Cranberry Protein Snack Bar
makes 4 servings

1 1/2 cups pitted Medjool dates
1 cup almonds, process into chunks
1/2 cup cranberries
1/2 cup shredded coconut
1 Tablespoon vanilla extract, alcohol free

Place all ingredients in a large mixing bowl. Use your clean, washed hands to mix well. Press batter into the bottom of a loaf pan coated in coconut oil. Cut into 4 bars. Will be devoured immediately.

............................................................................................................................

Fresh Tomato Sauce
Makes 4 servings

1 1/2 cups cherry tomatoes
1 medjool date, pitted
1 teaspoon oregano, dried
1/2 teaspoon rosemary, fresh
1 Tablespoon lemon juice
1/3 cup olive oil
2 teaspoons salt

Place all ingredients into your blender and blend smooth. Scoop over your favorite noodles in a large mixing bowl. Toss to mix well.
Serve into 4 bowls. Top with basil and chopped rosemary. Serve and enjoy!

............................................................................................................................

Carrot Ginger Dressing
2 servings

2 teaspoons ginger
1 clove garlic
1 small carrot
1 teaspoon mellow white miso, unpasturized
3 Tablespoons extra virgin olive oil
1 Tablespoon flax oil
2 segments of lemon

To make Dressing, place all ingredients in blender. Blend until smooth. Toss over your favorite greens to enjoy.
To serve, place Slaw into 2 salad bowls. Top with Dressing and serve.

............................................................................................................................

Garlic Dill Spread
Makes 4 servings

2 cups sunflower seeds
2 cloves garlic
juice of 1 lemon
1 bunch dill
1/2 cup water, as needed

Place sunflower seeds and garlic into food processor, and process into small pieces. Next, add remaining ingredients and mix well. Enjoy on top of your salad, in a wrap, and as a party dip.

............................................................................................................................

1 1/2 cups carrot pulp
1/2 cup chia powder
1 cup flax powder
1 1/2 cups carrot juice
1 teaspoon Braggs, or sea salt
3 Tablespoons tan sesame seeds
3 Tablespoons Cajun spice (onion, garlic, paprika, cayenee, parsley, pepper mix)
1 cup filtered water

Begin by juicing about 4 carrots. Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half.

Dehydrate dough at 104 degrees for 4 hours. Flip bread, peel away Teflex, and score tray into prefered cracker sizes. Dehydrate another 6 hours, until crisp and of desired consistency.

............................................................................................................................

For more free recipes, and to watch Ani's uncooking shows, please visit her at

www.AniPhyo.com

For organic ingredients, kitchen tools, Ani's DVD, and pet suppliments, visit Ani's online store.

SmartMonkey Foods, copyright 2009, All rights reserved. Ani Phyo