Here’s a mouthwatering cookie recipe that’s easy to make and oh-so-good for you. The challenge is to try to eat just one!

Cinnamon Apple Walnut Cookies

Pulp from 3 Fuji apples
1 cup walnuts
1/8 cup maple syrup
½ tsp cinnamon or to taste…

Here’s a delicious dish that will warm you and yours from the inside out on a frigid winter day.

Brown Rice with Green Peas

1 Tbsp unsalted butter
1 large shallot, minced
2 pounds fresh peas, shelled (about 2 cups) or 1 package (10 oz.) frozen peas, thawed
1/3 cup homemade chicken stock or canned broth
1/3 cup Natural Nut Sour Cream (recipe below)
3 ½ cups cooked brown rice, heated
1 tsp chopped fresh chives
Salt and freshly ground black pepper to taste

Preheat your oven to 350 degrees. Lightly oil a medium-sized baking dish.

Melt the butter in a medium-sized saucepan over medium-low heat. Add the shallot and cook for one minute. Then stir in the peas and cook covered until just tender—about five minutes for fresh peas and four minutes if you’re using frozen ones.

Place half the pea mixture in the food processor, then add the sour cream and chicken stock. Process the ingredients until they are fine in texture. Return the puree to the saucepan and add the remaining pea mixture, rice, salt and pepper. Transfer the casserole to the prepared baking dish and bake it—loosely covered—for 14 minutes. Sprinkle the casserole with chives before serving. Serve it hot from the oven as a side dish or as the main course.

Here are two delicious and all-natural variations of traditional sour cream that can be used as a tasty ingredient in many of your favorite dishes.

Fresh Nut Creams

Tart Macadamia Nut Cream

1 cup fresh macadamia nuts
1 cup fresh cashews
½ cup fresh-squeezed…

Straight from the Cutler family kitchen to yours, here’s a scrumptious dish that will have your family begging for more!

Potatoes and Asparagus
3 large red potatoes (scrubbed, skins on and cubed)
10-oz. baby asparagus spears (fresh or frozen, cut into 2-inch pieces)
½…

Try these wholesome juice variations for a quick-and-easy way to tickle your taste buds and start your day right.

Breakfast Juice Mixers
Place the following combinations of fruits and veggies in your high-powered juicer:

Green Juice
1 bunch Kale (next to lettuce in produce…

Here’s a quick and easy recipe that’s sure to warm you and yours on a cold winter day.

Creamy Tomato and Avocado Soup

3 ripe tomatoes, seeded and chopped (about 1 1/2 cups)
1/4 cup water
1/2 tsp crushed garlic (1 clove)
1/4 tsp…

Here’s a sweet and fruity dessert that’s sure to dazzle your family’s taste buds.

Fresh No-Bake Lemon Pie

Crust
2 cups soaked almonds, rinsed and drained
2 cups golden raisins, rinsed

Place the almonds and raisins in a food processor or powerful blender…

Serve this scrumptious and wholesome dish as a complement to your Thanksgiving dinner.

Barley-Stuffed Peppers

2 large or 4 small green or red bell peppers
1 Tbsp vegetable oil
½ cup chopped onions
2 cloves garlic, minced
1 ½ cups chopped tomatoes
¼ cup snipped fresh dill
¼ cup chopped fresh parsley
3 cups cooked barley (allow 30 minutes cooking time)
½ tsp salt, or to taste
¼ tsp pepper
¼ cup grated Parmesan cheese (optional)

Preheat your oven to 375 degrees.

Try this savory vegetable dish that’s oh-so-good for lunch or dinner on a cool autumn day.

Zucchini and Mushroom Stir Fry

1 lb. zucchini
8 oz. mushrooms, sliced ½ inch thick (dried or fresh)
1 Tbsp cornstarch or arrowroot powder
1 Tbsp cold water
¼…

>Here’s a yummy way to start your day—a healthy breakfast that tastes so delicious you’ll forget that it’s also good for you!