Instructions:
Preheat the oven to 350 degrees F.

In a bowl, combine the pumpkin seeds with the spices. Place the pumpkin seeds on a baking tray, sprayed with non-stick cooking spray, and bake for approximately 15 minutes. The seeds should be slightly golden brown and crispy. Remove from the oven and let them cool completely.

This makes a delicious and healthy snack.

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Stewed Rhubarb Applesauce

What You Need:

• 4 c fresh rhubarb, cut into 1/2 in chunks
• 2 apples, peeled and chopped
• 2 tbsp granulated sugar substitute
• 1 c water
• 2 tbsp unsalted butter
• 1 tsp. vanilla

How to Make It:

• Place the rhubarb into a large sauce pan.
• Add the apples to the pan.
• Stir in the sugar substitute.
• Pour the water in to the pan and mix together.
• Place the pan over medium low heat.
• Stew for 40 minutes being sure to stir often.
• When done the rhubarb should be very soft.
• Remove from the heat and allow to cool just slightly.
• Stir in the butter until completely melted.
• Pour in the vanilla and stir to incorporate.
• Place in a bowl, cover and refrigerate until ready to use.

When cooking rhubarb you should never use an aluminum or cast iron pan.  Rhubarb is tart and by using one of these types of pans you can give the rhubarb an even stronger tart taste.  Use a stainless steel or enamel pan instead.

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What You Need:

• 1 TBSP lemon juice
• 2 C apple juice
• 2 cinnamon sticks
• 1/2 tsp. grated lemon peel
• 1/4 tsp. salt
• 2 Red Delicious apples, cored, peeled and diced
• 1 1/2 C pineapple chunks, in their own juice
• 1 orange, peeled and sectioned

How to Make It:

1. Pour the lemon juice and the apple juice together in a large saucepan.
2. Place the pan over medium high heat and bring juices to a rapid boil.
3. Once boiling add the cinnamon sticks, lemon peel and salt and stir well.
4. Bring mixture back to a rapid boil.
5. Reduce heat to medium low and cook, uncovered 10 minutes.
6. Remove from heat and allow cooling for about 15 minutes.
7. Place the apples, pineapple and orange segments into a large mixing bowl.
8. Remove the cinnamon stick from the juice mixture.
9. Stir the juice mixture to be sure all the flavors are incorporated together.
10. Pour the juice mixture over the fruit being sure to completely cover the fruit.
11. Seal and refrigerate at least 2 hours before serving.

Serves 4

This makes a great side dish to any lunch meal. It can also be served as an appetizer or snack as well.

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Maple and Spice Snack Mix

What You Need:

• 1/4 c sugar free pancake syrup
• 2 tbsp unsalted butter, cut up in small chunks
• 1 tbsp chili powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 3 c air popped popcorn
• 3 c mixed nuts, unsalted
• 1 c wheat nuts
• 1/3 c dried blueberries with no sugar added

How to Make It:

1. Pour the syrup into a medium size saucepan.
2. Place over low heat.
3. Add the butter and let it begin to melt.
4. Sprinkle in the chili powder, salt and cinnamon.
5. Stirring often continue to cook on low until the butter has completely melted.
6. Set the oven temperature to 300 degrees.
7. Toss together the popcorn, mixed nuts, wheat nuts and blueberries in a large baking pan.
8. Pour the syrup mixture over the top and toss to coat all the ingredients completely.
9. Bake 25 minutes or until golden brown. Be sure to stir the snack mix a couple of times during baking to ensure it browns evenly.
10. Cool the snack mix to room temperature before storing in a container.

Wheat nuts can be found in most natural food stores. This snack mix is great to munch on anytime. Just remember a 1/2 c is a good portion at any one time.

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