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Recipes - Snacks & Treats

Smorgarsbord
By Betsy Nelson
If you don’t have much time for meal prep, try the smorgasbord approach. These sturdy foods hold up well in summer heat.
casserole with bone in lamb and vegetables
By Betsy Nelson
A terrific appetizer, this dish becomes a meal when served with a salad of shredded cabbage and pomegranate seeds. When purchasing the lamb ribs, ask your butcher to cut a couple racks of lamb for you, separating the bones from the top of the rack and the chops.
Avocado-Banana-Orange-Pudding
By Betsy Nelson
Purée an avocado, banana, or mango, and mix with chia seeds for a tropical, fresh breakfast. Or try a chai version. Make ahead and store in small canning jars for a healthy breakfast on the go.
Mint-Sorbet
By Betsy Nelson
Avocados make a great base for this creamy frozen dessert, which doesn’t require dairy or eggs. If you like the combination of mint and chocolate, add 1/4 cup raw cacao nibs to the mix before freezing.
Berry-Crisp
By Laurie David
The best thing about a crisp or crumble is that it’s a quick and easy dessert that you can toss together with any fruit you have on hand. Small berries can be thrown in whole; larger ones, like strawberries, are better cut in half. Stone fruits, like plums, peaches, and apricots, need to be pitted and sliced into bite-sized pieces. You can also use frozen fruit, as long as you thaw it first and drain the liquid. You might try adding a little vanilla, ginger, or grated citrus zest to the fruit for added zing. Or use some “pie spices” like cinnamon, allspice, and cardamom in the topping.
Yogurt-Parfaits
By Laurie David
Spoon the ingredients into Mason jars, pop the jars in the fridge, and let chill overnight so the oats soften and the flavors mingle.
Flan
By Betsy Nelson
Custards that are traditionally baked in a bain-marie, or water bath, turn out even better in the pressure cooker: They cook more evenly and are less likely to form large bubbles or curdle.
Balls of different flavors of coconut chocolate truffles.
By Betsy Nelson
Chocolate truffles are traditionally made with cream, butter, and egg yolks, but this simple version uses coconut milk and coconut oil. Try different flavorings such as orange or lemon zest, cinnamon, cardamom, or even a pinch of cayenne pepper.
Chocolate-Pudding
By Betsy Nelson
This pudding is rich, satisfying, and dairy-free. Experiment by adding a bit of grated orange zest, a little vanilla or almond extract, or a tablespoon of peanut butter or almond butter.
Chocolate and Cacao Nibs Gelato
By Betsy Nelson
Cacao nibs add crunch while a dash of cayenne adds some subtle heat.
Coconut Water Kefir
By Betsy Nelson
Kefir is often made with various kinds of dairy or nondairy milks, but it can also be easily made from water or coconut water. (This recipe is adapted from www.culturesforhealth.com, which is also a good source of kefir grains.)
Maple-Vanilla Greek Yogurt
By Betsy Nelson
Making your own flavored yogurt is a breeze — and you can control the ingredients and sugar level to boot. This is a perfect base for granola-fruit parfaits.
Ginger Carrot Relish
By Betsy Nelson
This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.
Summer-Fermented-Veggies
By Betsy Nelson
These tasty lacto-fermented vegetables are great with meals or as a snack. This recipe is inspired by Nourishing Traditions, by Sally Fallon.
Greek Yogurt
By Betsy Nelson
Greek yogurt is thick and hearty. Make it yourself to avoid the artificial sweeteners and thickeners in some commercial brands. Alternately, you can make a regular whole-milk yogurt by stopping before straining the yogurt. This recipe is inspired by Molly Sheridan at SeriousEats.com.
Parsnip fries and beet ketchup
By Betsy Nelson
Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.
Almond-Milk-and-cookies
By Betsy Nelson
These yummy cookies are both gluten-free and vegan. If you’re hankering for a gooey chocolate version, substitute dark chocolate chips for the cacao nibs.
coconut chocolate truffles
By David Perlmutter, MD
Dark chocolate and toasted coconut come together to create the perfect gluten-free dessert. It also works as a super late-afternoon pick-me-up. You can use any toasted nut in place of the coconut, or combine nuts with the coconut if you like.
seed and nut butter
By Betsy Nelson
Make a peanut-butter alternative with your favorite seeds. Roasting the seeds before blending gives the butter a lovely flavor and color. You could try adding a dash of cinnamon or cocoa powder if you like.
strawberry and rhubarb crisp
By Betsy Nelson
Experiment with this recipe by trying other berries or fruits and different combinations of seeds. (If you decide to skip the rhubarb and use all berries, you can cut down on the sugar.) Serve warm with a drizzle of Greek yogurt or a scoop of ice cream.
seedy-crackers and veggies
By Betsy Nelson
Serve these crunchy crackers with your favorite cheeses, dips, and veggies. For a change, add 1/2 cup grated Parmesan cheese.
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