For the next six-weeks, we will feature recipes from Rhonda’s incredibly popular, spiral bound, Hallelujah Holiday Recipes book. It contains almost 300 Holiday Recipes and is available for purchase online.
¾ cup raw almond butter
½ cup carob powder
2-3 Medjool dates, pitted, soaked 2-hours and drained
1 tablespoon distilled water
½ cup rolled oats
1 cup almonds or pecans chopped
½ cup unsweetened coconut
Reserve 2 tablespoons coconut. Combine remaining ingredients in food processor with S blade, and mix well. Shape mixture into bite-size balls. Roll in reserved coconut. Store in plastic container with wax paper between layers in refrigerator. ENJOY!
RECIPES FOR LIFE: Pasta with Broccoli and Pine Nuts ***
Until the end of the Holiday Season, we will feature recipes from Rhonda’s incredibly popular, spiral bound,Hallelujah Holiday Recipes book. It contains 300 Holiday Recipes and is available for purchase online in Amazon (The following recipe can be found on page 142 of Hallelujah Holiday Recipes.)
8 ounces spinach pasta (fettuccini, angel hair, etc.)
2 cups broccoli florets and stems
2 cloves garlic, peeled and minced
2 tbsp. pine nuts (or pecans, almonds, etc.)
3 cups tomato, chopped
1 tbsp. extra virgin cold pressed olive oil
Celtic sea Salt to taste (optional)
Pinch of cayenne pepper or to taste (optional)
In a large pot bring water to boil and cook pasta until tender. Break broccoli into florets and slice tender stems into thin rounds. In a large pan combine broccoli, ½ cup tomatoes, pine nuts, and garlic and steam over low to medium heat for 5 to 10 minutes (add a small amount of distilled water if necessary). Remove from heat and add the rest of the tomatoes, olive oil, and seasonings.
Serve over cooked pasta and ENJOY! Makes a nice meal when served with a crisp green salad.
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1 RECIPES FOR LIFE: Almond Butter Carob Crunchies // Nov 15, 2007 at 10:39 pm
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