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/ May 1, 2012 1:00 am
1/4 cup (60 mL) dry red lentils 3/4 cup (185 mL) old-fashioned (large flake) oats 1/2 cup (125 mL) milk 1/2 cup (125 mL) plain yogurt (preferably not fat free) 1/2 cup (125 mL) brown sugar 1/3 cup (80 mL)
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/ May 1, 2012 1:00 am
1½ cup large green lentils, cooked ½ cup orange juice 2 cups all purpose flour 1 tbsp baking powder ½ tsp salt ½ tsp cinnamon ½ tsp ground all spice ½ tsp pumpkin pie spice ½ cup honey 1/3 cup
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/ May 1, 2012 1:00 am
Crust: 11/4 cups graham crumbs 1/4 cup margarine, melted 2 tbsp liquid honey Filling: 2 1/2 cups red split lentils, cooked 250 g low fat cream cheese 1/3 cup liquid honey 1 tbsp canola oil 1 tsp cornstarch 1 tsp
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/ May 1, 2012 1:00 am
½ cup butter or margarine ½ cup lentil purée ¾ cup cocoa 2 cups sugar ¾ tsp salt 3 eggs 1 tsp vanilla 1 cup flour 1 cup chocolate chips 1 cup walnuts (optional) Melt butter; mix in lentil purée,
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/ May 1, 2012 1:00 am
1½ cups lentil purée ¾ cup canola oil ½ cup mashed banana 1½ cups brown sugar, packed 2 tsp vanilla 1 egg 2 cups whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp ground allspice ½
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/ May 1, 2012 1:00 am
2/3 cup (160 mL) dry red lentils 1 cup (250 mL) honey (if crystallized, heat briefly in the microwave or a small saucepan just until it’s liquid again, allow to cool before proceeding) 1 1/3 cup (330 mL) smooth natural
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/ May 1, 2012 1:00 am
1 cup brown sugar ¾ cup margarine 1 egg 1½ tsp vanilla ¾ cup green lentil purée 1½ cups all-purpose flour ½ tsp salt 1 tsp baking soda 2 cups quick cooking rolled oats 1½ cups chocolate chips ¾ cup
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/ March 1, 2012 1:01 am
½ cup dry split red lentils, rinsed 1½ cup water ¾ cup quick-cooking oatmeal ¾ cup sugar ¾ cup brown sugar, packed 1¾ cup all purpose flour 1 tsp baking powder 1 tsp salt 3.9 oz packaged instant chocolate pudding
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/ March 1, 2012 1:00 am
Pecan Crumb Crust: ½ cup graham crumbs 1/3 cup pecans, finely chopped 2 tbsp margarine, melted 2 tbsp brown sugar Spiced Lentil Filling: 16 oz low-fat cream cheese ¼ cup brown sugar ¼ cup granulated sugar 2 eggs 1 cup
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/ March 1, 2012 1:00 am
1 egg, slightly beaten ½ cup canola oil ½ cup sugar 1 cup bananas, mashed 1 cup green lentil purée 1 tsp vanilla 11/3 cup whole wheat flour 1 tsp baking soda 1 tsp baking powder ½ cup raisins Preheat
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One of the early engineering marvels of the New World was undertaken when in the 1700s when Acadian farmers built dykes around 5000 hectares of salt marshes on the Bay of Fundy, effectively gaining them back from the ocean. The soil was salt free in three years, allowing them to become fully self-sufficient in their primary foods. On them they grew cereal crops like wheat; pastured thousands of cattle, sheep, swine and horses and harvested sea vegetables from the shore.
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