Earth Matters by Jacqueline Milner – Recipes and Exclusive Cornwall Free News Coupon for Image-ine Photography – December 20, 2010

Cornwall ON – One thing I know for sure is that we will not have the strength or stamina to look after our family or community needs without looking after our own first.  So…with the holiday season in full swing I would like to switch things up a little by sharing a couple of wholesome recipes which are sure to please your family and guests, are easy to prepare, and taste terrific.  Ease is certainly what is nice to reference over the holidays.

No Bake Company Bars

This bar can be served as a snack, energy bar for outdoor sporting activity snacks or as a desert bar.  You can switch up the cereal ingredient with whatever you have on hand, switch the peanut butter with almond butter and use any combination of dried fruit and nut choices for the optional ingredient. Dried cranberries add a festive touch and flavour for Christmas.

1/2 cup firmly packed brown sugar
1/2 cup honey (I prefer the stronger flavour of buckwheat honey, I buy it from a local producer)
1 cup peanut butter (use any nut butter you prefer, almond is nice)
1 teaspoon vanilla
1 1/2 cups quick cooking rolled oats
1 1/2 cups rice crisp cereal (feel free to switch this partially or wholly with another cereal)

2 cups of an optional assortment of dried fruits and nuts  (pumpkin seeds, sunflower seeds, cranberries, dried bananas, coconut, raisons, sliced almonds…whatever you choose. If these are items not normally purchased, visit your local bulk food store to purchase just what you need. Suggestion: take your own container to avoid the plastic.

In a medium saucepan, combine the sugar and honey. Bring to boil stirring constantly. Remove from heat, stir in nut butter and vanilla, blending well. Add oats, cereal and your optional ingredients.  Mix well.  Press into ungreased 9 inch pan. Cool. Cut into 20 bars.  Serve, eat, enjoy! Children love to make and eat this recipe.

Creamy Hummus

I get loads of compliments and lots of requests for this simple tasty treat.  I love serving this as a healthy, tasty, light appetizer with fresh cut raw vegetables.  Works well as a lunch entrée when adding some wonderful whole grain bread to the menu. This is definitely a treat for garlic lovers.

3/4 cup water
1/2  cup tahini (I use peanut butter; an ingredient I always have on hand)
6 peeled garlic cloves
6 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil (you can omit this ingredient)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 (19 ounce) cans chickpeas (garbanzo beans) rinsed well and drained
Optional: hand-full of fresh flat leaf parsley or cilantro. (adds flavour and colour)

Place first 3 ingredients in a food processor, process until smooth. Add juice and remaining ingredients, process until smooth, scraping sides of bowl occasionally.  Serve on a beautiful plate with wedges of whole grain bread or fresh vegetables.  Yields 4 cups.  Plenty to have for your party and to have leftovers for your family.  If you do not have a processor or blender finely chop the larger ingredients and use a masher to combine.  You will get a chunkier texture and it will taste just as good.

Your comments are encouraged and welcome below or at earthmatters@cornwallfreenews.com