2 tablespoons honey
1teaspoon baking powder
1teaspoon vanilla extract 1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat waffle iron. Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and blend on purée for 10 seconds. Turn blender off. Scrape blender jar with spatula. Turn blender on and continue blending on purée until smooth, about
Follow manufacturer’s instructions to bake waffles.
Nutritional analysis per waffle:
Calories 239 (41% from fat) • carbo. 28g • prot. 7g
fat 11g • sat. fat 6g • chol. 96mg • sod. 419mg
SOUPS
COLD GAZPACHO
Makes five
2cups tomato juice, divided
1rib celery, peeled, cut into 1 inch pieces
1medium cucumber, peeled, cut in half lengthwise, seeds removed, in 1 inch pieces
1clove garlic, peeled, cut in 4 pieces
1/2 medium green bell pepper, cored, seeded,
cut into 1 inch pieces
1small jalapeño pepper, cut in half, seeds removed, cut into
1/4 inch pieces
4scallions, cut into 1 inch pieces
2medium tomatoes, seeds removed, each cut into 8 pieces
2tablespoons lemon juice 1/4 teaspoon black pepper
Place 1 cup tomato juice in blender jar. Add celery and next six ingredients. Place cover on blender jar. Turn blender on and blend on purée until vegetables are medi-
Nutritional analysis per serving:
Calories 85 (11% from fat) • carbo. 16g • prot. 3g • fat
1g • sat. fat 0g • chol. 0mg • sod. 511mg
CREAM OF ASPARAGUS SOUP
Makes eight
3/4 cup parsley leaves
3tablespoons unsalted butter or margarine
1small onion, cut into 1 inch pieces 3/4 pound asparagus, trimmed, cut
into 1 inch pieces
3cups chicken stock or broth
1cup
3teaspoons cornstarch
salt and white pepper to taste
Place parsley in the blender jar. Place cover on blender jar. Turn blender on and pulse on purée until coarsely chopped, about
Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft but not brown, about
Add asparagus, stock, and all but 1 table- spoon of reserved parsley. Cover; bring to
aboil over
Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid and half of the solids to the blender jar. Place cover on blender jar. Turn blender on and blend on liquefy until smooth, about
Nutritional analysis per serving:
Calories 112 (64% from fat) • carbo. 7g • prot. 3g • fat
8g • sat. fat 5g • chol. 23mg • sod. 610mg
POTATO-LEEK SOUP
Makes four
1tablespoon unsalted butter
2medium leeks, whites only, sliced horizontally and cut
into 1 inch pieces
1small onion, in 1 inch pieces
2medium potatoes, peeled, in 1 inch pieces
1/2 cup water 1/2 teaspoon salt
1/4 teaspoon white pepper
3tablespoons chopped chives (optional)
Melt margarine in a medium saucepan over medium heat. Add leeks and onion; sauté until soft but not brown, about
15