NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

Adults Only Grilled Apple Sandwich

Melt butter in skillet over medium heat. Place slice of whole grain bread topped with nondairy mozzarella cheese in skillet. Grill until underside is lightly browned and cheese is melted. Remove to plate. Melt some more butter and add another slice of bread topped with cheese.

While second slice is grilling spread first slice with Celery Pesto and top with thinly sliced apple. When 2nd slice is done spread it with more Celery Pesto and place on first slice of bread. If the cheese isn't well melted nuke the sandwich for 10-20 seconds.

Celery Pesto

Roughly chop in food processor or blender

1 cup celery

1 cup green onion

2 cups parsley

1/2 cup roasted garlic

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Drizzle extra-virgin olive oil in slow stream just until mixture holds together.

Use extra pesto to make:

• milder sandwich spread: mix pesto and mayo
• salad dressing: mix pesto and mayo, add a little fresh lemon juice and unfiltered, unpasteurized apple cider vinegar, thin with buttermilk or heavy cream. Taste and add sea salt and/or black pepper to taste.
• pasta sauce: mix pesto and extra-virgin olive oil. Taste and add sea salt and/or black pepper to taste.
• spicy tomato soup: mix a little pesto into Dried Tomato Soup.

Rosemary Pecan Spread

Sometimes it's a blessing to run out of a crucial ingredient in the middle of preparing a meal. I came up with this rich spread while making a lunch of Apple Sandwiches with Celery Pesto and found that I was out of parsley. Desperate I racked my feeble brain and came up with using pecans in place of the parsley. So here it is - enjoy!

Process in food processor until as smooth as possible

1 cup chopped inner celery stalks with leaves if possible

1 cup broken or chopped toasted pecans

2 medium cloves garlic, smashed

2 to 3 teaspoons chopped fresh rosemary (1/2 to 1 teaspoon dried)

1/8 teaspoon sea salt

1/8 teaspoon black pepper

Pulse in 1/2 cup mayo until blended.

Taste and adjust seasoning to taste.

Use as a spread on these sandwiches:

• apple
• cucumber
• cucumber & tomato
• soy sausage & apple
• chicken, roast beef, or turkey with Protein Bread or other bread substitute

Or thin with extra-virgin olive oil and balsamic vinegar to dress a green salad.

Curry Cashew Spread

Process in food processor until as smooth as possible

1 cup chopped inner celery stalks with leaves if possible

1 cup broken or chopped toasted cashews

1 1/4 inch ring red onion, chopped

2 to 4 tablespoons curry powder

1/8 teaspoon sea salt

1/8 teaspoon black pepper

Taste and adjust seasoning to taste. There's no need to add mayo to this spread, it's very creamy as is.

Use as a spread on these sandwiches

• apple
• cucumber
• tomato
• zucchini
• roasted bell pepper
• mix of the veggies above
• chicken, lamb, or turkey with Protein Bread or other bread substitute

Or thin with extra-virgin olive oil or buttermilk and a little fresh lemon or lime juice (use rice vinegar if you don't have fresh citrus available) to dress a green salad.

Cucumber Salad

Mix 1/4 cup mayonnaise and 1 teaspoon white balsamic vinegar or unfiltered, unpasteurized apple cider vinegar.

Start with recommended amount of next 4 ingredients, then adjust to taste.

1/4 teaspoon sea salt

1/2 teaspoon black pepper

1 clove garlic, minced

2 tablespoons onion, minced (red, yellow, white, or green)

Peel and slice 3 large cucumbers. Stir into dressing. Let cucumbers marinate for at least 2 hours and up to all day.

Squash Dressing

Preheat oven to 350 degrees.

Saute in extra-virgin olive oil until crisp tender, about 7-10 minutes.

2 pounds summer squash into medium-thick slices

1 small onion, chopped

1 cup carrots, grated

Mix 1 can cream of celery soup and 2 cups creme fraiche.

Stir veggies into soup mixture.

Mix 2 cups whole grain bread crumbs and 1 teaspoon seasoning mix such as Mrs. Dash or Spike. Pour 1/2 cup melted butter over crumbs, stir to combine well.

Place half of crumbs into buttered square pan. Place soup mixture on top. Add rest of crumbs. Bake for 25-30 minutes.

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last revised October 24, 2005
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