Category Archives: Recipes

Golden Soup or Sauce

Posted on by
  • 7 medium potatoes, peeled
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 quart water
  • 1 tsp basil
  • 1 tsp salt
  • 3 Tbsp AIM Just Carrots®

In heavy pan, combine potatoes and 1 1/3 cups of water. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add celery, onion, and more water if needed. Simmer until potatoes are soft enough to mash slightly leaving coarse chunks. Add the remaining water and salt, bring to a boil while stirring. Reduce heat and stir in basil.

Golden Soup: Pour above mixture into bowls, cool slightly and add 1 Tbsp of AIM Just carrots® to each bowl. Garnish with fresh or dried parsley.

Golden Sauce: Remove 1 cup of chunks with slotted spoon. Add 1 Tbsp AIM Just Carrots® and 4 drops of butter flavoring to remaining liquid; puree in blender until smooth. Serve over broccoli or cauliflower.

Submitted by: Matthew & Barbara Beasley

Ginger Carrot Cake

Posted on by
  • 2 Gingerbread Molasses Fiber Bars, cut up
  • ½ tsp baking soda
  • 1 cup whole wheat flour
  • 1 tsp cinnamon
  • Pinch of salt
  • 3 Tbsp AIM Just Carrots®
  • 2 eggs
  • ¼ cup salfflower oil
  • ½ cup raw honey

Grind Fiber Bars in food processor until finely ground. Add baking soda, flour, cinnamon, salt and AIM Just Carrots®; blend well and set aside. Mix eggs, oil and honey in food processor. Add to flour mixture and mix well by hand. Bake in 8x8” square pan coated with lecithin at 325 degrees for 30 minutes.

Submitted by: Nancy Fitzmorris

Spicy Gingerbread w/ AIM Herbal Fiberblend®

Posted on by
  • 1/3 cup AIM Unflavored Herbal Fiberblend®
  • 5 Tbsp butter
  • 3 Tbsp ginger (bottled)
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1/2 cup sour cream
  • 2 eggs
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Sauté grated ginger and butter for a few minutes. Add remaining wet ingredients and beat well. Sift together dry ingredients and add to liquid mixture. Spoon into pans and bake for 30-40 minutes at 350 degrees. Frost or glaze if desired.

 

Garden Rice

Posted on by
  • 1 cup of brown rice
  • 3 cup water
  • 1/4 bell pepper
  • 1/4 red pepper
  • 4 green onions
  • 1 clove garlic 
  • 1 medium tomato
  • 2 Tbsp AIM Just Carrots®
  • 1 Tbsp AIM BarleyLife®
  • 1/2 lb. tofu, mashed (optional)
  • 1 lb. ground beef, browned (optional)

Dextrinize rice by stirring for several minutes in a dry skillet until brown. Puree remaining ingredients in blender; pour over rice. Bring to a boil, cover and simmer on low heat until moisture is gone (about 50 minutes). Tofu or ground beef may be added for the last 15 minutes of cooking time, if desired.

Submitted by: Connie Hager

Delicious Fiber Muffins

Posted on by
  • 3 cups warm water (about 115 degrees F)
  • 3 cups freshly ground whole wheat flour
  • 2 Tbsp yeast
  • 2 Tbsp soy flour (optional)
  • 2 cups bran (combination of wheat and oat)  
  • 3/4 cups molasses (or honey)
  • 2 Tbsp olive or peanut oil
  • 2 Tbsp Unflavored AIM Herbal Fiberblend®
  • 1 tsp salt
  • 1 1/2 cup raisins or current
  • 1/2 cup nuts of your choice

Place water and yeast in mixing bowl. Add warm water and freshly ground flour. Whip together and let sit for 5-10 minutes. Add remaining ingredients and mix together well. Scoop into well sprayed muffin tin and allow to rise for 10 minutes. Bake at 325 degrees for 15 minutes. Cool. Serve with butter or honey if desired. Reheat before serving.

Turkey Dim Sum

Posted on by
  • 1 pkg won ton skins
  • 1 lb ground turkey
  • 1 egg
  • 1 medium onion, chopped or 5 green onions, chopped
  • 1 8 oz can water chestnuts or bamboo shoots, chopped
  • 1 finely chopped garlic clove or 1 AIM Bear Paw Garlic® 
  • 1/2 tsp salt
  • dash pepper
  • 2 Tbsp cornstarch
  • 1 tsp ginger powder or ginger root, finely chopped
  • 1 slice whole wheat bread, wet with water

Mix all ingredients together in bowl. Place 1 Tbsp of mixture in each won ton skin and fold skin around the meat exposing the top. Steam the dim sum in greased steamer for about 20 minutes. Makes approximately 36 pieces.

Super Crispy Brown Rice Squares

Posted on by
  • 1/2 cup tahini
  • 1/2 cup cashew, hazelnut or almond butter
  • 1 1/4 tsp pure vanilla
  • 2/3 cup roasted almond, walnut or pecan pieces
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup dried apple pieces, chopped
  • 3 AIM Prepzymes® capsules, emptied
  • 1/2 cup brown rice syrup
  • 1/2 cup barley malt syrup
  • 6-7 cups brown rice crispy cereal

In a large slightly oiled mixing bowl, combine first 8 ingredients. Heat rice and malt syrup to a boil, add to tahini mixture; mix well. Immediately add rice cereal, mix thoroughly with lightly oiled hands. Place mixture into lightly oiled rectangular baking dish, press gently. Refrigerate for one hour, cut into large squares.

Submitted by: Lois MacKenzie