Cucumber-Mint Berry Salad

from Body and Soul

• 2 cups plain soy yogurt (or just milk yogurt- it just might get funky with the citrus)
• 1/2 cup fresh lime juice
• 1/4 cup fresh mint, chopped
• 4 cloves garlic, minced
• 4 medium cucumbers peeled, halved lengthwise, and sliced crosswise 1/8-inch thick
• Salt and freshly ground pepper, to taste
• 1/2 cup raspberries

Directions

1. In a mixing bowl, whisk together soy yogurt, lime juice, mint, and garlic.
   
2. In a salad bowl, toss cucumbers with yogurt mixture. Season with salt and pepper. Chill in refrigerator for 15 minutes. Garnish with raspberries.
   

Thumbprint "Cookies"

From someone I don't know in one of my cookbooks

Kids LOVED these- as did I. And they're totally healthy

1 cup rolled oats
1 cup almond meal
1 1/4 cup whole wheat or other flour
1/2 tsp (or more!) cinnamon
1/2 cup honey
1/2 cup applesauce (you can replace part of it with sunflower or other oil)
1/2 cup jam (my homemade apricot puree- w/out sugar was delicious)

1. Preheat oven to 350 degrees. Place oats in food processor and grind to a meal. Add almond meal, flour, cinnamon, honey, and applesauce. Pulse to combine.

2. Wet hands and form into small balls. Place on a greased cookie sheet- or even better, on a silpat. Press and indentation in each with a thumb or a 1/2 tsp measuring spoon. Spoon a bit of jam into each indentation.

3. Bake in the oven for 5-15 minutes-- totally depends on the oven. I can smell when they're done.