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Will keep in your fridge for one week. Will keep in the freezer for several weeks; thaw for 10 minutes before eating.

OPTION: Fold in 1 cup slivered almonds to add more texture.

FRUIT MACAROONS

MAKES ABOUT 16 COOKIES

Make your favorite fruit macaroons by mixing up the fruits you use in this recipe. Try banana, blueberry, strawberry, mango, or pineapple. The sticky fruit will bind your coconut together. If you like your macaroons a bit sweeter, add an additional tablespoon or two of agave syrup.

1½ cups whole strawberries, diced pineapple, blueberries, sliced bananas,

or your favorite fruit

3 tablespoons agave syrup

2 tablespoons alcohol-free vanilla extract (see Vanilla, page 262)

½ cup almond meal

2 cups dried shredded coconut

Place the fruit, agave, and vanilla in your food processor. Process into a puree. Add the almond meal and coconut, and pulse to mix well.

Use a 2-tablespoon scooper to portion the dough directly onto the mesh screen of your 14-inch-square Excalibur Dehydrator trays.

Press one almond into the top of each cookie.

Dehydrate at 104°F for 3 hours, or to your desired consistency.

Eco Gift

YOUR FRIENDS AND family will love you for gifting them with homemade, delicious, healthy cookies. I like to package them in a jar with a ribbon and custom labels made from recycled stickers. A great way to avoid the busy mall during holiday season.

12

SAMPLE MENUS

BREAKFAST

Weekday mornings can be rushed, especially when getting children off to school. A quick, easy cereal with nut mylk and toast are a great way to start the day, and they can all be prepared once at the start of the week.

My weekend mornings, which I try to make more leisurely, are when I’ll have time to savor pancakes, crepes, scrambles, biscuits and gravy, and quiche.

WEEKDAY BREAKFAST

Dried Fruit, Pecan and Coconut Rawnola, page 62

Vanilla Almond Mylk, page 41

Toast with Jam and Butter, page 91

WEEKEND BRUNCH, PANCAKES

Matcha Shake, page 43

Brazil Nut-Banana Pancakes, page 75

Berry Compote, page 281

Coconut Bacon, page 76, or Eggplant Bacon, page 78

WEEKEND BRUNCH, RANCHEROS

Mango-Goji-Lime Smoothie, page 35

Huevo-less Rancheros with Red Enchilada Sauce and Pico de Gallo, page 83

Vanilla Kream Crepes, page 70

WEEKEND BRUNCH, SCRAMBLE

Basic Green Smoothie, page 32

Sun-Dried Tomatoes and Coconut Bacon Scramble, page 85

Biscuits and Gravy, page 93

LUNCH AND PICNIC

My workday lunches are usually leftovers from my dinner the night before, or even brunch from the weekend.

I love bringing my own lunch. It saves money. Plus, it ensures I eat healthy so I stay my ideal weight, feel great, and remain productive for the rest of the day, without the postlunch slump. My co-workers have always been more interested in my raw lunches than in what they were eating.

Soups, pizzas, wraps, noodles, and burgers all keep and travel well, making terrific lunch options. These lunches can be enjoyed outside in the sun on a nice day, and on a blanket for a picnic, too.

Any of the following lunches can also be enjoyed as dinner menus.

WEEKDAY LUNCH, THAI INSPIRED

Thai Iced Tea, page 51

Tom Yam Goong, page 140

Green Papaya Salad, page 157

Pad Thai with Kelp Noodles, page 227

WEEKDAY LUNCH, AMERICAN INSPIRED

Almond Buttered Banana Freeze, page 37

Broccoli-Cheddar Quiche with Coconut Bacon, page 88

Tender Greens with Pine Nuts and Sweet Mustard Dressing, page 153

Strawberry Shortcake, page 271

WEEKDAY LUNCH, ITALIAN INSPIRED

Basic Kreamy Fruit Smoothie, page 34

Tomato and Tarragon Bisque, page 137

Garlic Margherita Pizza, page 219

Custard Tartlets, page 267

DINNER

I like to prepare weekday dinners with recipe items that can be made ahead and stored, then assembled quickly before serving for minimal effort and time after a long day.

Even on weekends, I find myself busy catching up on things left over from the week. The bottom line is, I prefer the fastest and easiest recipes always. Unless, for a special occasion, making dinner