Blend the flour and salt in a food processor. Cut butter into eighths on top of the flour and then process until the mixture is evenly coarse, like cornmeal. Add egg yolk and water while processor is running. Dough will gradually clump together into a ball. You may need to add another 1/2 -1 tablespoon or so of cold water if a ball doesn't form. Remove dough, divide into two balls, one slightly larger, and chill (wrapped) in the refrigerator for at least 30 minutes. To roll and handle this dough you will need to use two sheets of waxed paper for each crust. Roll the dough out to the desired size between the sheets of waxed paper (measure with the pie pan). The dough will be thinner than usual - use the slightly larger ball for the bottom crust. Wet the rolling surface first to keep the wax paper from slipping around.

Makes enough for a double 9" pie crust

Cut tofu into half-inch cubes and place them in a bowl. Add the oranges. Combine the honey and juice and cook it until it is reduced to 1 cup. Add the orange peel and almond extract and pour the mixture over the tofu and oranges and stir. Cover and chill for 2 hours. Spoon the pudding into dessert dishes and sprinkle with almonds.

Layer the yogurt and berries in a parfait glass, or simply serve the yogurt in a small bowl with the berries arranged on top. Drizzle honey over the top if plain yogurt is used. Sprinkle with almonds or flax meal just before serving. Any fresh fruit (or combination) can be used. Try blueberries or chopped apple, pear, peaches, or pineapple.

A combination of soy and pumpkin make this a nutritious alternative to traditional fat-laden cheesecake, yet the taste is similar.

Blend tofu until smooth. Add the above ingredients and continue blending until mixed. Preheat oven to 350 degrees. Pour ingredients into pie shell. Bake for an hour, or until crust is done. Chill in refrigerator for at least an hour. Serve chilled. Serves 8.

A long-standing Sears' family favorite that even our toddlers enjoyed. The recipe makes one, thick, 8-inch pancake, or you can make smaller ones.

Stir ingredients together without over-beating. Bake on a preheated griddle. Before flipping, sprinkle on sunflower or sesame seeds, if desired. Serve with fruit spread or salsa. Serves 2.

We first used this recipe 25 years ago to prepare fish caught from the boat dock of our cottage on Turning Island in Georgian Bay, Ontario.

Place fish in oiled baking dish. Mix remaining ingredients, except paprika, and spread over fish. Bake at 475 degrees for 17-20 minutes, depending on the thickness of the fish, until browned. Sprinkle with paprika.

This tuna salad truly meets our definition of a nutrient-dense food. It packs a lot of nutrition in a small volume with a taste every family member will enjoy.

Grill, bake, or poach tuna fillet. Chop into small pieces, or flake with a fork, and mix in a bowl with other ingredients. Vary amounts of chili pepper and onion or garlic according to the spiciness you desire. Chill the salad and serve burrito-style on warmed whole wheat tortillas, or in a pita pocket. Garnish with sprouts. For added nutrition and taste, spread a layer of hummus on the bread. Serves 2-3.

This is a nutritious way to get lots of calcium and phytonutrients into children who are not fond of greens. Chicken mixture: Mix in a bowl and refrigerate before use.

Combine all the chicken mixture ingredients in a bowl and refrigerate before use. Pour the chicken broth into a 3-quart pot and bring to a rapid boil. Add the straw mushrooms and bok choy. Cook uncovered over medium heat for 2 minutes. While broth is cooking, stir in the chicken mixture. Stir to separate chicken pieces and cook until chicken is done (10-20 seconds). Stir in the sugar and sesame oil. Serve hot. Makes six servings.

(The above is a mild recipe that children enjoy.)

For a more spicy adult edition, add:

Sauté onions and garlic in oil until onions are tender. Add the tofu (and/or chicken) and sauté another few minutes. Stir in the rest of the ingredients and simmer in a large pot for 15-30 minutes. Serve over brown rice or in a bowl with grated parmesan or cheddar cheese.

Place lentils in a bowl and cover with cold water. Let them soak while you prepare the other vegetables. Heat the butter in a large pot. Add the garlic, onion, celery, and celery leaves, and cook while stirring for 5 minutes over medium heat or until onions have wilted. Add the carrots, rice, parsley, and lentils. Add 11/2 quarts of water and seasonings. Bring the soup to a boil. Cover it and simmer until the lentils, rice, and vegetables are tender (around 11/2 hours). Add the spinach 20 minutes before serving. Makes 4-5 servings.

Mix first five ingredients in a bowl and blend until smooth. Add fiber and whipping cream and lightly blend. Stir in chopped apple and ground flax, and you're ready. Note: You can substitute blueberries for the apples.

Instead of maple syrup, top with homemade apple sauce: Mix 2-3 apples with one ripe banana and a little cinnamon and puree in a food processor

Thanks, Cathy Kroe!
San Clemente, California

Cook or steam rice using package directions (1 part rice to 2 parts water). Slice radishes and marinate in the juice of one whole lemon. Sauté turkey with garlic, then set aside. Fill a pot with 2-3 cups water, chopped spinach, and chopped cilantro. Cook for five minutes; then add turkey and garlic and cook another 20 minutes.

When you serve, add a couple spoonfuls of cooked rice and marinated radishes.

Thanks, Cathy Kroe!
San Clemente, California

Spread bread with mayo and mustard (or salad dressing), then start piling on ingredients. For kids, you'll need to make the stack a little shorter.

Thanks, Cathy Kroe!
San Clemente, California

Line a baking dish with foil and spray canola oil. Rinse salmon and set on the foil. Squeeze lemon over salmon; then sprinkle generously with Spike. Bake at 350 for approximately 15-25 minutes, depending on thickness of salmon. Be careful not to overcook - it will become dry. (Fish is done when it flakes with a fork.) Serve with steamed veggies.

Thanks, Cathy Kroe!
San Clemente, California

Place the veggies that take the longest to cook in the bottom of the steamer and give them a couple minute headstart, that way you don't overcook anything. Add other veggies and just lightly steam so nothing is crunchy. Be careful not to overcook. Remove from the heat and sprinkle Spike generously. Add olive oil and grate fresh parmesan cheese. Mix and serve. Use any veggies you like. Clean out the veggie drawer so it's always different.

Thanks, Cathy Kroe!
San Clemente, California

Cook or steam the rice. As rice is cooking, prepare your veggies. Heat a small amount of oil in a large skillet or stir-fry pan. Add soy sauce, then chopped veggies. Stir occasionally, making sure not to overcook. Stir-fried veggies should be tender-crisp. In a separate skillet, sauté cubed tofu in water and soy sauce until browned, then add to veggies before serving. Serve tofu and veggies over rice.

Thanks, Cathy Kroe!
San Clemente, California

Mix together and preheat oven to 400.

Add all liquid ingredients to dry mixture. Put in greased muffin tins, or tins with muffin liners. In the center of the muffins, drop a small amount of spreadable fruit on top. Bake 20-25 minutes.

Thanks, Stephanie Mayo!
San Juan Capistrano, California

Add 3/4 cup of fruit juice (unsweetened) and cook apples until soft. Blend and strain excess liquid.

Mix all dry ingredients together. In a separate bowl, mix liquid ingredients. At the same time, mix apples (cooked) equal to 11/2 cups of liquid ingredients. Take dry and liquid ingredients and mix together with raisins and uncooked apples. Bake in muffin tins at 350 degrees for approximately 25 minutes, or use jumbo tins and cook for a longer time.

Makes approximately 18 small muffins.

Thanks, Stephanie Mayo!
San Juan Capistrano, California

Cook all ingredients until tender. To make your own potato leek base:

Cook, then when soft, blend until smooth.

Thanks, Stephanie Mayo!
San Juan Capistrano, California

Cook all these ingredients in chicken broth for about 20 minutes on medium heat. Then add:

Squeeze juice into soup. Add sea salt and pepper (optional). Put half the soup aside before you add protein (chicken, beef, soy) and blend slightly. Add pieces of chicken, beef, or soy protein. Just before serving, add thin tortilla strips, diced cilantro, and cheese of choice.

Thanks, Stephanie Mayo!
San Juan Capistrano, California

Put tofu in blender or food processor, blend until smooth, and empty into bowl. Add the squeezed juice from half a lime. Add cilantro, garlic, and one handful of soy cheese. Season with salt and pepper.

Spread half the enchilada sauce on the bottom of a baking dish. Heat corn tortillas slightly in a pan. Fill each corn tortilla with about two tablespoons of filling, roll burrito-style, and place side-by-side in a baking dish. Cover with the rest of the sauce and the remainder of the cheese. Sauté onions and add to the top (optional). Sprinkle with garlic seasoning. Bake at 350 for 25 minutes.

Thanks, Stephanie Mayo San Juan Capistrano, California

Mix together and serve.

If serving to babies, first grind nuts in a coffee grinder, then blend altogether. Season to taste.

Combine all ingredients in crock pot and simmer for at least 4 or 5 hours.

Note: When sauce is finished cooking, remove the whole onion and cloves of garlic.

Thanks, Pamela Wooley!
Fallbrook, California

Heat the oil in a large frying pan. Sauté the onion, garlic, and then add the celery and the cooked rice. Season with salt and pepper. Spike can be used to add extra flavor. Cut the acorn squash in half. Clean the seeds out of the center. Stuff the centers of the squash. Bake at 350 degrees in a covered glass casserole dish for approximately 45 to 55 minutes. Serve with a tossed green salad.

Serves 8.

Thanks, Pamela Wooley!
Fallbrook, California

Mix all together in a large bowl. Pour into a buttered 13x9 casserole dish. Pour on the biscuit topping (below). Bake at 350 degrees for an hour or until bubbling.

Biscuit topping:

Combine dry ingredients. Cut in oil using fingers or a food processor to get the texture of fine crumbs. (This mix can be made in larger quantities and stored in an airtight container in the refrigerator.) Stir milk or water into mix, just until moistened (don't over mix).

Thanks, Pamela Wooley Fallbrook, California

Boil pasta in salted water. Cook until firm to the bite. Drain.

Mix the tofu with the chopped parsley, egg, and a cup of the parmesan cheese.

In a 13x9 casserole dish, layer a cup of sauce, pasta, tofu mixture, mozzarella cheese, and sprinkle on the parmesan cheese. Repeat the layering.

Bake at 350 degrees until the casserole bubbles. Serve with a tossed green salad and Italian bread.

Thanks, Pamela Wooley!
Fallbrook, California

Sauté onions and garlic. Add meat and sauté until it's no longer pink. Add remaining ingredients and bring to a boil. Simmer for two hours. The lengthy simmering brings out the full flavor of the spices in the chili. Makes 12 hefty servings.

Preheat oven to 425 degrees. Place all the dry ingredients into a bowl. Add remaining ingredients and stir until moistened. Pour into an oiled 9"x9" baking pan. Bake 20-25 minutes or until done. Serve hot.