avocado dip

3 avocados mashed
1 lime juiced
1 tsp salt
1/2 cup diced onion
3 tbsp cilanto chopped
2 roma (plum) tomatoes diced
1 tsp minced garlic
1 pinch cayenne

mix all together refigerate 1 hour.

artichoke dip

1 14 oz can of artichoke hearts

1 cup mayo
1 cup parmesan
1 4 oz can diced green chilies

preheat oven to 350 degrees

combine artichoke hearts, may, cheese, green chilies, mix well and pour into 2 qt casserole. bake 20-25 minutes

flax crackers

1/4 cup flax seeds
1/1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp butter or coconut oil
1 tbsp dried oregano
1/2 cup plus 2 tbsp milk or water
preheat 350 degrees

mix all ingredients well. roll out thin and thinner stil. cut into squares and bake 15-20 minutes flip over and bake 5 more minutes.

healthy falafel

1 1/2 cup dried chickpeas soaked 24 hrs or one can of chickpeas

1 onion
1 potato peeled and diced
4 cloves garlic mnced
2 tbsp oil
2 tbsp lemon juice
1 egg
1 tsp coriander
1 tsp cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1 tsp chilli powder
1/2 bunch parsley chopped or 1-2 tbsp dried

process, grind chickpeas bu hand or machine, I use the potato mashe as I like the crunch I get when done this way

process everything else together with the chickpeas and form intoballs and drizzle with oil, bake at 400 degrees abput 45 minutes.

can be served with tzadjiki

Fried Calamari

Everyone's favorite appetiser is easy peasy!

serves 6

1 1/2 pounds squid

8 cupa canola oil

1/2 cups flour

1/4 cup cornstarch ( keeps batter from splattering)

1/2 tsp cayenne

1/2 tsp sea salt

lemon wedges

clean squid and remove all inedible bits.

holding squid remove head and tentacles and set aside

rinse squid under cold water rubbing off purplish skin.

pull out and discard "PEN" clear long plastic like skeleton from center of tube

on cutting board, pull off and discard fins from tubes

cut off and discard eyes and head from tentacles, keeping tentacles attched on ring on top

squeeze hard beakfrom center of tentacles and discard

cut tubes crosswise 1/2 inch wide rings and pat dry with paper towels

heat the oil n a deep pot or dutch oven to 375 degrees

meanwhile in a large plastic bag shake togather flour cornstarch, cayenne, salt.

all at once addtentacles and rings to the flour mixture and shake to coat.

transfer to sieve and lightly shake to remove excess flour

fry in batches for 1- 1/2 min until golden

using slotted spoon transfer to paper towels to remove excess oil

tip: if you don't have an oil thermometer

if oil is hot enough it should bubble vigorously after dropping in one piece of floured calamari and should turn golden in 1- 1 1/2 min.

Note; after each batch of calamari is fried please wait til oil reheats to it's original temperature before putting in the next batch otherwise the calamari will be soggy if the oikl is not hot enough!

Fresh Cranberry and Chocolate Chip muffins

for 24 muffins

preheat ovem to 400 degrees

2 cups white flour

2 cups whole wheat flour

1 1/3 cup sugar

4 tsp baking powder

1/2 tsp salt

2 cups fresh cranberries roughly chopped

1 cup chocolate chips

1 1/3 cup milk

1/4 butter melted

1/4 cup oil

2 tsp orange zest

1 tsp vanilla

2 large eggs

SIFT flour, sugar, baking powder, and salt into a large bowl.

STIR in cranberries and chocolate chips.

MAKE a well in the center.

COMBINE milk butter, oil and zest, vanilla, and eggs in a small bowls. MIX.

ADD wet ingredients to center well of dry ingredients and stir until just moistened. Do not overmix so that muffins will be fluffy.

Spoon batter in greased muffin tins, 1/3 cupful at a time.

Bake 18 minutes, cool.

@@@ for Tony@@@

Nutella Ice Cream

serves 4

1 cup nutella
3/4 cup sugar
1 cup whole milk
1 1/3 cups heavy cream
2 tspoons vanilla extract

mix nutella and sugar until completely combined then add milk, mix until misture is smooth amd sugar is disolved.

stir in heavy cream and the vanilla. cover and chill until cold.

transfer mixture to an ice cream maker and process according to maufacturer's directions. for a firmer texture, transfer ice cream to a small freezersafe container, pres plastic wrap against the top of the ice cream and freeze for a least 4 hours.

tester's note using the full amount of sugar results ina sweetness similar to most supermarket ice creams. using 1/4 cup sugar or even omitting the added sugar entirely results in dessertcloser to dark chocolate ice cream.