Cookbook creator says: Substitute wheat- and gluten-free flours, add a little ground flax, substitute almond or banana milk for the soy, AND Truvia (stevia) for the sugar, and you have a REALLY healthy treat!

Submitted by JO_JO_BA

Cookbook creator says: Try using "Seedy Cinnamon Granola" for a topping!

Cookbook creator says: Use as a topping on Watermelon/Blueberry Banana Split!

Start your day with this hearty vitamin-rich granola.

Cookbook creator says: Use Almond milk and this is totally raw vegan. Warm up to 105 degrees if you prefer.

Submitted by KEBEST

Cookbook creator says: Almond milk and almond slivers make a delish variation!

Submitted by CLAIRADORA

Cookbook creator says: Use Stevia for an all-natural sweetener; any berry can be used, blueberries, strawberries!

Submitted by MIDEVIL

Great after a long slow run

Submitted by FAITHC1

Cookbook creator says: A nice way to get the Southwestern flavours of Huevos Rancheros without the tortilla...try it with traditional refritos made from pinto beans too.

Submitted by LIQUEURLADY

Cookbook creator says: Try halving or eliminating the flour, still good. If you beat the egg sub (or use 4-5 egg whites with one whole egg) moist-stiff, pour half into spray-coated omelet pan, add remaining ingredients, top with other half, cook over low-heat on the stovetop, you can make it in a fraction of the time!

Submitted by GEORGEVW

Cookbook creator says: Simple, yummy, and I had to have it because of the name! Try cooking the favas from scratch.

Submitted by PAMTHEDREAMER

Cookbook creator says: Use golden (Italian) or light olive oil. What a wonderful, healthy breakfast two would make, for just 166 cals!

Submitted by DOWN2EARTH2009

Great on whole-wheat crackers or even toast.

A sweet dish of sauteed summer vegetables, guaranteed to make your mouth water!

Submitted by LOVERMINE

Cookbook creator says: cals: 54.9 fat: 1.7 g protein: 4.6 g carbs: 8.4 g fiber: 3.9 g

Submitted by AINTSKEERD

We're going to have a sushi party tonight! Alright!

Cookbook creator says: I am substituting Stevia for the sugar, whole wheat flour, adding a little flax, fresh garlic, dried tomatoes and Itallian seasoning when going Italian!

Submitted by DAMIENDUCKS

Cookbook creator says: YUMMY!

Submitted by KRAVMAGAGIRL

Cookbook creator says: I'd like to experiment using other types of flour other than wheat...but this recipe is just so interesting on a number of levels...like healthy pierogies.

Submitted by TY_GRYNIO

Cookbook creator says: I am going to sub cous-cous for the bulgur, as suggested by one of the comments. Can hardly wait to try!

Two of my favorite ingredients in one recipe! A touch of Middle East and a touch of the Orient. Who says you can't have the best of both worlds?

Submitted by MONA_MONA

Cookbook creator says: I suggest a fatfree mayo, or even nonfat yogurt for a tzatziki-type sauce, to further reduce the fat cals.

Submitted by S318830

Cookbook creator says: Try it atop a crumpet or multigrain English muffin, in a croissant, or eliminate the bread altogether and roll inside a Boston lettuce leaf!

Submitted by BRRRANDI78

Cookbook creator says: Try it with sliced FRESH or juice-blanched cranberries, use fresh or frozen Edamame, and you can even forgo the rice for a nice pure-veggie dish.

Submitted by FUELEDBYCOFFEE

Cookbook creator says: Don't need the olive oil!

Submitted by JOISIEE

Cookbook creator says: ELIMINATE the oil, and use FRESH plum or Italian tomatoes...super-healthy!

Submitted by BREEHARDY

Cookbook creator says: Wonderful flavours! Save on fat and cals, leave off the oil and potato...even better!

Submitted by JENNDSLP

Cookbook creator says: It's hard to get away from using all that oil when you're making pesto, but with all the pine-nuts, and the fact it's going on top of spaghetti and getting mixed in, with this one you could get away with subbing half the oil with low-sodium veggie broth.

Submitted by BLUERAY

Cookbook creator says: My grandma never made ANYthing "lite"...so I had to include this one! A great healthy option for Alfredo fans!

Submitted by SP_STEPF

Submitted by SARASHLEYP

Cookbook creator says: You can cut down the oil, even "simmer" bhindi in a little V8 or tomato juice...the oil is mainly to eliminate the stickiness characteristic of cooked okra, which I don't mind!

Submitted by FOLLIAGE

Cookbook creator says: Perfect substitute 1/2 c raw applesauce made in your own blender & stevia for the sugar.

Submitted by SONJA14

Cookbook creator says: You put it all in a pan and saute it for awhile! Actually the eggplant is the only thing that NEEDS cooking, so you could saute it and make a basically raw recipe! Not too much oil, very healthy. Eat it alone or on top of rice or pasta...caponata is awesome!

Submitted by CATCH23

Cookbook creator says: I would halve the Bragg's and honey.

Submitted by CHESSAKAT

Cookbook creator says: MiddleEastern beans and rice!

Submitted by KEDP98

Cookbook creator says: Make it healthier with fresh blanched spinach and EVOO

Submitted by BINEMELLES

Cookbook creator says: Try juicing your own apples, and lowfat ricotta...yum!

Submitted by KIMBAG

Cookbook creator says: Fresh veggies and vegetable broth would kick this up a notch! The red lentils should actually be done in about 10-15 minutes...and keep the veggies a little firmer and more nutritious!

Submitted by DOGWLKER

Cookbook creator says: Love coconut and curry? This is divine! Again...why add EVOO when you can simmer onions in a bit of coconut milk? :)

Submitted by ZEMVIC

Cookbook creator says: For a change of flavour pace, tamarind is unusual and tasty!

Submitted by XMYAIMISTRUE

Cookbook creator says: Adjust the feta to taste, use fresh tomatoes and spinach pasta.... divine!

Submitted by ANGELAMICHELE1

Cookbook creator says: I would use 3 red or green bell peppers sliced in halves, broiled slightly to soften, then filled with the lentil rice mixture, returned to oven and baked about 15 minutes, and topped with the sauce for some really different stuffed peppers! Serve with a dollop of homemade tzatziki.

Submitted by DAMIENDUCKS

Cookbook creator says: Use vegetable broth...three of my faves--lentils, kale and garlic, starring together!

Submitted by CAMROLA

Cookbook creator says: Gonna have to make the lentils from scratch...but this is a healthy, lowcal, highfiber winner!

Submitted by JORAFF

Cookbook creator says: Very traditional and filling!

Submitted by REKHAKAKR

Cookbook creator says: Leave off the anchovies and make it vegetarian. But what bold flavours for eggplant, no?

Submitted by HAPPYROO

Cookbook creator says: How about Kalamatas, lowfat Swiss, and use 4 eggwhites, beaten soft-stiff, and one whole egg?

Submitted by MEGABOMB

Cookbook creator says: This will satisfy that Need to CrunchFeed!

Submitted by KTLASERS

Cookbook creator says: Over half the cals come from fat in this recipe if you don't cut the oil to .5 T and up the lemon juice for coating...still tastes great and much less fat! Lightly grill.

Submitted by SPARKER251

This is a quick and tasty version of traditional tabouleh

Submitted by JENTHEGEOLOGIST

Cookbook creator says: Kick up the flavour and make it a teensy healthier: sub yams for potatoes.

Submitted by QUEENB9

Cookbook creator says: What a great, quick, portable lunch! Use fatfree yogurt with dill and garlic salt (homemade tzatziki!) instead of mayo, and reduce cals even more.

Submitted by CHELLEBELLE104

Cookbook creator says: A little pricey on cals, but what a beautiful Brazilian comfort-dish! Cut back on fat, if you want to reduce the cals.

Submitted by AM.GIRLINBRAZIL

Cookbook creator says: Looks like great finger foods for a party!

Submitted by PATMAY

Cookbook creator says: Lowfat ricotta would be a great sub...delicious!

Submitted by STEPH2003

Cookbook creator says: Halve the oil, double the honey, half the veggie broth to make it firmer... and the flavours really do mix if allowed to sit overnight!

Submitted by AUSSIECAT

Cookbook creator says: Make it sugarfree jello and fatfree Cool Whip and you'll really have a healthier twist on this '50s Retro dessert!

Submitted by KINISUE

Cookbook creator says: And if you want dairy-free, sub vanilla almond milk for the skim!

Submitted by TREE63

Cookbook creator says: Sub Almonds for the Peanuts if you are trying to avoid peanuts for allergy or disease reasons.

Submitted by BINEMELLES

Cookbook creator says: Well, not sugar- or gluten-free, but how could one not include a 900-yr old recipe that promises joy?

Submitted by SNOGUM

Cookbook creator says: Cookbook creator says: If you made it with almond butter, would it still be African? :)

Submitted by TGATES573

Cookbook creator says: What a delish, lowcal vegan tapenade! Great on baked pita chips, or Parsnip Chips also in this cookbook

Submitted by ALINUTZA

This humus is completely raw which triples the health benefit of eating Chickpeas (Garbanzo beans). Our recipe is a good source of cholesterol-lowering soluble and insoluble dietary fiber. Chickpeas will stabilize blood sugar levels after a meal, making these beans a perfect choice for people with diabetes, hypoglycemia, or insulin resistance.

Garbanzo beans (chickpeas) provide an excellent source of molybdenum. They are a
very good source of folic acid, fiber, and manganese. They are also a good source of
protein, as well as minerals such as iron, copper, zinc, and magnesium. As a good
source of fiber, garbanzo beans can help lower cholesterol and improve blood sugar
levels.

Submitted by TEAMROSE

This is a quick easy raw wrap that is filling and very satisfying.

Submitted by TEAMROSE

From Turbulence Training threads to Tabitha to Anna to Tamara...we all tweaked it. The foundation of these healthy, lowfat, gluten-free pancakes lies in a melange of wholesome organic rolled oat "flour", egg whites, and part-skim ricotta!

Submitted by CHILEPALM

Cookbook creator says: Talk about TRULY healthy sushi!

Submitted by RAVON27

Cookbook creator says: Try by cutting the eggs to 4 and using egg whites or substitutes, and change the breadcrumbs to enough GF oat "flour" to make them stick together.

Submitted by ELAINEMOMMA

Cookbook creator says: You could soak the vermicelli in very warm water until soft, use raw peanut-butter, all raw veggies, and elim the chick, and you'd have a great raw-vegan pad thai!

Cookbook creator says: This is so naturally sweet...honey unnecessary!