Ingredients:
1/2 cup margarine, melted
1/2 cup white sugar
1/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup Rice Krispies
1 cup chocolate chips

Method:
Preheat oven to 400 degrees. Melt the margarine. Add in egg and vanilla extract. Mix well. In a separate bowl, mix the dry ingredients up until and including the salt. Next, add in the liquid mixture and mix well.

Next, stir in Rice Krispies and chocolate chips. Scoop out about a tablespoon sized mound of cookie dough and place them on a cookie sheet about 2 inches apart. Bake for 10 minutes. Makes about 30 cookies. These cookies freeze well; you can freeze them in an airtight container with layers separated by wax paper.

Ingredients:
2 medium carrots
2 stalks celery
1 small zucchini
1 large onion
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup oil
1-1/2 cups flour (1/2 bread crumbs can be used)

Method:
Chop and shred all vegetables by hand. Combine with remaining ingredients. Wrap securely in aluminium foil and bake in preheated oven for 1-1/2 hours, turning over after 45 minutes. Or bake in a 1-1/2 quart casserole pan for an hour.

this dish can be both a salad and a healthy side dish

Ingredients
1 can (16 oz) black soybeans, drained and rinsed
1 cup drained canned or cooked corn kernels
1 cup sliced celery
½ cup diced sweet red peppers
½ cup diced sweet green peppers
¼ cup sliced green onions
¼ cup sliced ripe olives
¼ cup vegetable oil
¼ cup white wine vinegar
¾ teaspoon salt
½ teaspoon chili powder

Method:

Combine in large bowl drained soybeans, corn, celery, sweet peppers, green onion and olives toss to mix.
Combine remaining ingredients in a small bowl and whisk to blend all ingredients  and shake until blended.
Add freshly ground pepper to taste.  Pour dressing over soybean mixture and marinate at least one hour.

Ingredients:
1/3 cup raw tahini
1/3 cup cool water
1/2 lemon
1 small garlic clove
3-5 stalks of fresh parsley
salt

Method:
1. Put the tahini in a small bawl and pour a little water.
2. Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times. keeping the mixture more or less homogeneous.
3. Squeeze and add the lemon juice. Chop the garlic and the parsley well, and add them while stirring. If the tahini is too thick, add a little more water. Add the salt.

Great to be eaten with Pita bread