Katie's healthy cookbook

Kat i e´s

Healthy

Coo kboo k

ve gan

Tzatziki Sauce

preparation 20min

Ingredients 2 (8 ounce) containers vegan yogurt 2 cucumbers - peeled, seeded and diced 2 tablespoons olive oil 1/2 lemon, juiced salt and pepper to taste 1 tablespoon chopped fresh dill 3 cloves garlic, peeled

Preparation In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.

Process until well-combined.

Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

M u stard

Hummus preparation 10min

Ingredients 1 cup garbanzo beans 1/3 cup canned jalapeno pepper slices 3 tablespoons tahini 3 cloves garlic, minced 2 tablespoons lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon curry powder

Preparation In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice.

Season with cumin, curry powder, and crushed red pepper.

Blend until smooth.

P ea nu t But te r

Cookies preparation 20min

Ingredients 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate cups

Preparation Preheat oven to 375 degrees F (190 degrees C).

Sift together the flour, salt and baking soda.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.

Bake at 375 degrees for about 8 minutes.

Remove from oven and immediately press a mini peanut butter cup into each ball.

H i , I'm Ka tie a n d t h i s i s my coo k b oo k .

I a m p a ssio n a te a b ou t h e a t hly e a t i ng a n d l ivi n g.

H o p e you en j oy!