Flaxseed Cookies

-aka. Bowel Buddies
- Compliments of my co-worker Kirsti Knight

2 1/2 c. ground golden flaxseed
2 tsp. baking powder
2 tsp. cinnamon
1/2 c. sweetner (i.e., maple syrup, honey)
2-3 eggs
1 tsp. vanilla
1/2 - 1 c. water or applesauce (depending if you like a drier cookie)
1 c. frozen blueberries, banana, stawberries, etc.

Add raisins, currents, or cranberries....
Optional: Grind up almonds (1/2 c. ground)

Mix wet in blender. Mix dry ingredients. Mix together. Drop by tablespoon on greased cookie sheet.
Bake for 25-30 minutes at 350 F. (until bottom of cookies are golden brown)
Refridgerate or freeze immediately after cooling.

Note: I haven't tried to make this cookie yet, but I have tasted it and it is actually very tasty and moist.

Curried Beef Pot Pie

2 T. olive oil
1 lrg .onion, diced
1 T. garlic (2 cloves)
1 T. ginger, fresh minced (or 2 tsp. ground)
2 T. curry powder
3 T. flour
1 c. carrots, diced
1 c. potatoes, diced
2 1/2 c. beef broth
2 cinnamon sticks
2 T. chopped mango chutney
1/2 c. raisins
1/2 c. peas
3 Roma tomatoes, diced (or 1 can 14.5 oz. diced tomatoes)
1/4 c. flat-leafed parsley
2 c. ground beef, browned
salt & pepper

• Heat oil in large, heavy pot. Add onion and cook, 8 min.
• Add garlic, ginger, curry powder, and flour; cook, stirring constantly, 2 minutes
• Add carrots, potatoes, broth, cinnamon; simmer 20 minutes
• Add chutney, raisins, peas, tomatoes, parsley, beef, salt & pepper; cook 5 minutes
• 2 layers of pastry - brush with egg

Bake @ 350 F for 40 minutes until golden

Notes: I've made this pie several times. It just keeps getting better. A nice mixture of sweet and spicy and a touch of savory.

Quinoa Salad

- Courtesy of Heather Lacoursiere

2 cups Quinoa
2 1/2 cups chicken stock (may need a little more)

Simmer 1/2 hour.
Cool.
Mix Dressing.

1/2 cup orange juice
2 tsp. orange zest
1/2 cup rice vinegar
1/2 tsp. cumin

Add to Quinoa with
1 cucumber, seeded and diced
1/2 cup green onions (opt.)
1 cup dried cranberries


Notes: This is a scrumptous salad, popping with deliciously subtle flavors of fruit, vegetables, and grains delicately balanced by the chicken stock in which the quinoa is simmered.