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Ingredients

•     Mix an equal amount of butter and extra virgin olive oil or possibly canola oil in a blender. Store in refrigerator. This butter substitute has 50% less cholesterol and 50% less saturated fat than solid dairy butter
•     In blender, combine equal amount of dry apricots with water. Process until smooth.
•     In blender, combine about 1/4 c. apple juice or possibly orange juice with handful
•     Lightly mash 1 avocado with 1 big spoonful of salsa for quick and colorful topping, perfect for Mexican cornbread.
• 1/2 lb Hard tofu
• 1 x Garlic clove (1 to 2), pressed
• 2 tsp Soy sauce
• 1/4 tsp Dry basil
• 1/4 tsp Dry oregano
• 1/4 tsp Dry chives
•     Blend tofu, garlic, and soy sauce in blender, place in bowl and stir in herbs. Great with thinly sliced raw veggies on savory breads.
• 2 1/2 Tbsp. Extra virgin olive oil
• 2 x Garlic cloves, pressed
• 1 1/2 c. Black pitted olives
•     Healthy pinch each of dry oregano, basil, rosemary and thyme
•     In blender, blend extra virgin olive oil and garlic until smooth and creamy. Add in olives and herbs and blend just till spreadable. Serve with herbed breads.
•     Many nut butters are now available, including peanut, almond, sesame seed, cashew, pistachio, and sunflower. These are simple, high-protein spreads which combine well with many whole grain, nutty, or possibly sweet breads.

Description

See Above. Just A Tbsp. Of Nut Butter On A Slice Of Whole Grain Bread Is A Nutritious Breakfast For The Road.

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