Issue 105: No Worries Recipes

Nicki’s EZ Pizzas
Serves 1

Ingredients:
2 pieces sprouted grain bread or 1 sprouted grain English muffin
pasta sauce
Monterey Jack or cheddar cheese
Green onions, thinly sliced (optional)
Herbamare® seasoning

Directions:
Toast bread or English muffins. Place bread on baking sheet. Spoon pasta sauce over bread. Place onions over pasta sauce. Cut slices of cheese and place over onions. Sprinkle with Herbamare® and cook in oven for 5 minutes or until cheese melts.

Recipe courtesy of Nicki Rubin

Tuna Melt 
Serves 4
      
Ingredients:
2 cans tuna—albacore is best; salmon is another variation
4 Tablespoons mayonnaise
4 Tablespoons garlic-chili flaxseed oil
1 small red onion, finely chopped
1 celery stalk, finely chopped
½ red pepper, finely chopped
Herbamare® to taste
Sprouted grain English muffins
2-4 ounces cheddar cheese

Directions:
Mix all ingredients in a medium-sized bowl. Toast English muffin halves. Spread tuna mixture over English muffin halves. Top with cheddar cheese slices. Bake at 400 degrees until cheese is melted.

Recipe courtesy of Jordan Rubin

Healthy Trail Mix
Makes about 6 cups

Ingredients:
1 cup crispy pecans
1 cup crispy cashews
1 cup raisins
1 cup unsulphured dried apricots, apples, pears or pineapple; cut into pieces
1 cup dried coconut meat
1 cup carob chips (optional)
 
Directions:
Mix all ingredients together. Store in an airtight container.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions