Ingredients
2  cup lowfat plain yogurt  (Greek yogurt )
1/2 cup Cereal, granola, with fruit, low fat
2 Strawberries, fresh, large

Directions
1 Top yogurt with granola and strawberry, garnish and serve.

Additional Information

Greek yogurt can be found in many specialty stores. If necessary, substitute with plain, fat-free yogurt.

1 Combine the apples and grapes in a large bowl and then mix in the yogurt.
2 Cover, refrigerate for at least 15 minutes, stir once more, and serve.

You can use any sugar- and fat-free yogurt you like.

1 Place vegetables into a medium-sized soup pot. Cover with water, and bring to a boil.
2 Reduce heat, and allow to simmer for at least 30 minutes, or until vegetables are soft. Add seasoning and stir until dissolved.
3 Blend right in the pot with an immersion blender, or let cool and blend in an electric blender.

• Heat oil over medium heat in a large pot and add in onion, celery, carrot, and garlic, cook for 5 minutes.
• Stir in flour and cook for another minute.
• Add water, broth, marjoram, thyme, and bay leaf, bring to a boil.
• Add in the tomatoes, green beans, parsnips, peas, and barley, bring to a boil.
• Reduce heat, cover and simmer until vegetables are tender and barley is cooked, about 10 minutes.
• Add salt and pepper (optional) to taste.

• Combine all of the ingredients in a large stockpot and bring them to a rapid boil.

• Reduce the heat and simmer, covered, for 45 minutes.

• Strain the stock through a colander, pressing as much liquid as possible out of the vegetables.

• Discard the vegetables and spices.

Ingredients

* 4 cups water
* 1/2 cup pearl barley, rinsed and drained
* 1 cinnamon stick
* 1 tablespoon lemon juice
* 2 cups apple cider or unsweetened apple juice
* 1 cup raisins (optional)

Directions

• Bring water to a boil in a large saucepan. Add the barley and the cinnamon stick. Cook slowly over low heat for about 45 minutes or until most of the water is absorbed, stirring occasionally.
• Add the lemon juice, apple cider and raisins, if you are using them.
• Continue cooking over low heat, stirring frequently, until most of the liquid is absorbed and the barley is thick, about 30 more minutes.
• Serve with milk or soy milk or eat plain.

• Heat oil.

• Add mustards seeds, asafoetida, and turmeric.

• When mustard seeds start to pop, then add fenugreek sprouts and green Chilli.

• Mix well. Take off the heat. Add salt to taste and squeeze lemon juice.